Pittsburg dispatch. [volume] (Pittsburg [Pa.]) 1880-1923, 1890-11-23
3 to 6 o'clock

This is all that is necessary. When the
important day arrives, the house is of course
| put in perfect order, the best bedroom Is ar
ranged as a dressing room, to which the
ladies are directed by a servant at the door,
where they may deposit their wraps; and, il
| gentlemen are invited, another room should
be prepared for them.
THE FLOWERS AND MUSIC,
The flower decorations may be more or
less elaborate, groups of palms and a few
| potted plants being quite sufficient FOR any
ordinary occasion. Music, though a pleas
! ing adjunct, is not indispensable, and at
small teas or luneheols may be readily done
away with.
| In regard to the duties of hostess and
| guests at parties and receptions, it is Of
course, expected that the hostess and
such ladies as she may have invited
| to assist her should be ready at the ap-
| pointed hour, and should be stationed at
some point most convenient to the door,
where the hostess can receive each guest as
she enters and speak few words to her if
the throng is not too great, then introduce
her to the ladies who are receiving with
her. After leaving the receiving party the
guest is usually taken up by some member
of the family, or some lady vino has been
invited by the hostess TO look after the en-
tertainment of her guests, and shown to the
dining room, where sufficient walters are in
attendance to serve all promptly with such
refreshments as they may desire. After
partaking of the repast guests should not
hnger in this room, crowding and blocking
the way for others.
THE FORMAL FAREWELL.
1t is no longer considered essential for the
guest to bid the hostess adieu and thank her
for pleasant evening; it is very we'll to do
SO If convenient, but it is not good taste to
elbow ones way through the crowd for that
purpose.
Simplicity in regard to the refreshments is
also the rule of the present day, except at
banquets and balls, where in the first case
the menu is one of the chief attractions, and
in the second case hunger forms a good
sauce. and after several hours spent IN dane
ing one needs and relishes a good supper.
For receptions which extend over onlv a few
hours, not more than two or three in the
Afternoon, usually for ladies, the case is differ
ent. The guest is not in the house more than
one hour, and 1t must be exceedingly bad
taste to spend that hour in eating. The re-
freshments should, therefore, be OF a light
character, easily served and partaken OF,
since the gloves must not be removed. A
large bowl of lemonade or punch with
waters for those who do not wish ANYTHING
more substantial, and ices and cakes for
those who are not so delicate in their appe-
tites is generally considered sufficient.
SERVING THE REFRESHMENTS.
At the most, and stretching D point, it il
not considered good form to nave any addI-
ton to this menu beyond sandwiches or
salads and coffee or chocolate, which. to-
gether with the fruits and cakes and ices,
form delicate menu eminently suited to
the character of the entertainment These
refreshments may be passed among the
guests by walters or served from buffet In
the dining-room, where small tables may
also be placed for the convenience of elderly
people. Salted almonds seem now TO be an
indispensable adjunct to menus OF all kinda
A dinner is the most elaborate and compile
mentary of any form OF entertainment, and
deserves a chapter to itself.
OF course, for evening weddings, balls
and soirees, both the hostess and her guests
are expected to appear in full evening dress.
For morning wedding, or ordinary recep-
tions or luncheons, the hostess wears q
handsome reception toilette, and the gussta
wear carriage dresseA