St. Paul daily globe. [volume] (Saint Paul, Minn.) 1884-1896, 1889-03-15
THE SMART DINNER.
How Smart Society Serves II. Nova
days.
THE R0sY-HUED CANDLES.
The Latest Fashions in Eapery and
China---Flowers, Glass and
Silver.


China---Flowers, Glass and
Silver.
Dinner as it now is suits his lordShip
man in more ways than one: it pleases
his material as well as his aesthetic ma
ture, for while serving to him the dainty
dishes that delight him, he is not being
annoyed by what he calls THAT millin-
cry rubbish" which used to appear in
the form of strips of plush or satin, and
menus that correspondent. Ones room
is no longer decorated 90 by the spells
from the various dinners in the shape
of silken trifes and silly toys; but in
stead the hostess gives better dinner.
pays more attention TO having good
service, and, while not losing the dainty
keynote. does not forget that dinner is
the restful time of the day when
man may eat, and there need not
come between a bit of duck and
his mouth the newspaper column
about stocks. A successful dinner
party seldom has over ten people;
oftenest it is Limited to eight. The
most magnificent white damask. with
the monogram and crest embroidered
upon it just III the center. and done,
by-the-bye. in white thread. hides the
at the ends, but square, so tina
it is possible for two people TO
be at each end. and the host
and hostess are not in solitary splendor.
A silver candelabrum, holding at least
twelve candles, rises up from the CEN
ter of the table. and smaller groups or
single ones are set about wherever they
will look prettiest. The candles may
be of any color desired, but white, yell
low or rose are preferable. Ifwhite are
used. choose the ARREST of white lace
shades for them.
Flowers are either laid loosely about
the table, forming a bed for the candle
sticks, or else they are put in tall. Sien-
der crystal vases, several blossoms in
each, and then as many of these as one
desires or possesses are possible. The
napkin, embroidered like the cloth, is
never folded in any fancy shape that
being conceded to people who know
no better than to think it
dainty for a napkin to go through
many hands. 1t should also
be devoid of starch, for who has not
known what it is TO attempt to wipe
ones lips with what seemed bristol
board, and how ignorant we are of the
budding of muStaches that may have
been killed in early youth by this rigor-
ous treatment! Just in the napkin lies
either a long French roll or a square
cut of bread, and beside 1t the tiny
boutonniere that is intended for my
lord. or the somewhat larger bunch of
flowers that are to form weapon of
coQuetry for my lady.
The abomination known as corsage
bouquets, and that used to have half a
bolt of ribbon expended upon them. are
thank the goddess of good taste,-
quite out of vogue. Beside the oyster.
there are only two other forks. two
knives and one small butter knife
laid at each place, because it is
much easier to have the butler
bring fresh ones and more
desirable, for then more room is given
for the plates and glasses. AS to
glasses, nowadays there is one for white
wine, one for sherry, one low-bowled
one for champagne, and a lumber
with lump OF ice in it, and out Of
which may be taken apollinaris, plain
soda or claret. The claret, however, is
seldom chosen, inaSmuch as during din
ner champagne is made the vim de table.
Just before the fruits are served the
glasses are all removed and a Burgundy
glass is placed, while your are asked as
to which you will have, Madeira or
claret; this claret. by-the-by. being al
ways some especially fine brand. Salt
cellars, the older the better, are placed
at different corners of the tables,
and the spoons are beside them with
which to help ones self: the so-called
individual Salt-cellarS having been rele-
gated to the kitchen. Small. cut-glass
dishes may have in them candied fruits
or nuts, while quaint. small, silver
baskets hold fancy fruits or bon-bons;
as these are on the table during dinner,
their decorative value is easily under
stood.
When the ices are served. a particu-
larly handsome plate is put before them
and quickly followed by another of crys-
tai, on which rests the servlette and
above it the finger bowl; as the finger
bowl and plate match, one would not
make great mistake in suppoSing that
it was simply portion of that service;
but it is in reality nice plate
"a fashion, by the bye, that is quite the
vogue in London, though it has only
been noted in one or two houses On this
side OF the water. Just before the cof-
fee my lady leaves the table, and if she
is visiting in very smart house she
drinks her Mocha from a cup that looks
like an egg shell, aud through which
she can see in golden letters the first
name of her hostess; it is repeated on
the saucer, as if to accentuate the
charm. This dainty device was fancy
of Lady de Grey, and ''Glady" orna-
mentS her coffee cups; now, when one
is woman and dimes with Mrs. Lang
try, with the last mouthful Of the eXhil-
arating liquid one sees ''Lillie" look
ing at one in golden letters. The
liquors are served in Tiny blue glasses,
that fit into a silver holder with han
die exactly as do the saltwater glasses,
except that one is a giant, the other
plgmy.
To return to candles. which we all
seem to have done. Like those famous
Ladies Of st. James," who, it was an
nounced, would
t'Sit all night at OmbTe
With candies mada of wax
We have our preferences as to color.
Mrs. William Astor'S magnificent silver
service is made 10 look brighter by the
use of tall pink tapers. Mrs. Whitney,
whose ball room was brought direct
from a Norman chateau, chooses to
light it by 1,500 gold candles. Mrs.
Winthrop's ball room is frightened in
the same way, but for it she chooses
plain white candles. That the light OF
the candle is becoming cannot be denied,
but that they viii drip. even in the best
regulated families, is also fact. From
the drip of wax candies. as well as from
tireSome men, dear chaperone, deliver
u.s." is the prayer of the rosebud Of to-
day. BAR.
LOCAL MENTION.
Carpet Sale Extraordinary.
Paninninr Cn+rr,dar Afnrah 1e IN