Fort Worth weekly gazette. [volume] (Fort Worth, Tex.) 1882-1891, 1890-04-24


far famed) and published in Good
Housekeeping, the following laws of
dinner etiquette are selected. Every
direction may not be available in this To-
cality. but the laws governing social in
tercourse, unlike those of the Modes and
Persians, are flexible, and any intelligent
person will readily understand their
proper application.
There are evident reasons why invita-
tions to a dinner party should be ac-
ceDted or declined, if possible, on the
very day they are received, as this will
enable the host to invite others in the
place of those who may decline.
On the evening in question the guests
should make 1t point of honor to be
puuctual. No dilatory person should be
waited for more than ten or nfteen min
utes.
Before the gentlemen leave their
dressing room, the servant in charge
gives to each an envelope containing a
card on which is written, under his own
name. that Of the lady whom he is to
escort to the table. At the door of the
ladies' dressing room he meets the lady
whom he has accompanied to the house,
and both descend to the drawing room.
In passing down the staircase, the gen.
balustrade or precedes the lady. Gen
tlemen do not now wear gloves, but full
dress is always considered necessary, the
only variation being, if the gentleman is
in mourning he wears black instead OF
of a white necktie.
Meanwhile, host and hostess wait near
the door of the drawing room in order to
welcome the coming guests. In entering
this room or the dining room. the lady
may take either the left arm of her es-
cort or the right, though to me 1t seems
natural that upon most occasions the
left arm should be given to lady.
1t is frequently necessary to introduce
gentleman TO the lady whom he is to
escort to the table, and, at small dinner
parties, the envelope containing the
names of those who are to sit side by side
is omitted. In that case, word from
the to each gentleman is sufficient.
The custom of ''roof introductions, -
as they are termed, has been instituted
in this country but to my mind they are
an inadequate species of hospitality
There is no reason why all who assemble
ct the same time and place should not
know each other. Intimacy is another
and a different thing, but Christian
courtesy teaches that introductions are
at their best. Why do we invite people
to our homes? Surely, to give them
pleasure. And what pleasure can it be
to converse with fellow guest concern
ing whose name, tastes, habits and in
terests we may possibly know nothing2
When dinner is announced by the but
Ter to the host, that gentleman leads the
way to the dining room, in company
with the most notable or the eldest lady
present, the rear being brought up by
the hostess, on the arm Of the most
prominent gentleman. 1t goes without
saying that host and hostess sit opposite
each other in the center or at the ends Of
the table, with the honored guests at the
right of each.
Menus are out of date except at large
dinners. Two or three copies of the
menu, written on porcelain tablets, dre
sometimes passed from hand to hand.
There has been introduced a fashion
which gives quite variety to the enter
tainment. When the dinner is partly
over, and during the removal of the
plates of any special course, at a signal
from the host any gentleman may change
his seat with another, either near him or
at little distance. This breaks up
monotony and promotes social converse.
the table together, or, as is often the |
case, the gentlemen arise and the |
ladies retire, leaving the gentlemen to |
smoke. Guests are expected to leave by |
or before IL o'clock.
RECIPES.
To clean ornaments of alabaster dis |
solve borax in boiling water and apply |
with cloth or soft brush; rinse care |
fully and dry in the sun.
Lemonade-Put two pounds of white |
sugar INTO two quarts of water that has |
been boiled, add to this the juice of eight |
lemons; when the sugar has melted !
strain through q napkin and serve.
Egg sauce-Beat the white of one egg
till stiff; then add the yelk and beat
well; one oupful of sugar, with a tea
spoonful of lemon or Vanilla; then add !
one half cupful of cream or rich milk.
Quick pudding-Three eggs, one small
cupful of flour, four tablespoonfuls of
milk, two teaspoonsfuls of baking
powder; steam in small cups for twenty
five minutes; this quantity will make
five.
Potato soup-Four large potatoes, one
onion. Boil in two quarts of water till
soft, press through sieve, and add one
pint or sweet MIX, one tablespoonful OF
butter, salt and pepper, boil it up again
and serve.
Pie-plaut pie-Roll puff paste out and
cover deep pie-paus. Mix teacup of
sugar and a tablespoonful Of flour,
sprinkle over the bottom of the crust,
then fill with chopped pie-plant, sprinkle
thick with sugar and bake until done.
Graham puffs-One pint of wheat
-four, one pint of graham flour, q tea
spoonful OF salt, tablespoonful of white
sugar, two tablespoonful of melted but
ter, two eggs and pint of boiling milk.
Stir well, I'LL creased cups two thirds
full and bake in very hot oven.
Molasses cake-One cupful of mo-
Iasses, one oupful of brown sugar, one
cupful of cold water. Boil together then
add cupful of butter and set aside to
cool; flour as thick as pound cake, add
four we'll beaten eggs, one pound each
Of raisins and currants, one-half pound
Of citron. Bake two hours.
Lyonnaise potatoes-Twelve potatoes
boiled until nearly done; when cold,
slice or cut into dice. Chop fine one
oniou. Put q tablespoonful of butter
nto the frylng-pan, put in the onion and
of II fry two minutes. add the oofoto