The Helena independent. [volume] (Helena, Mont.) 1875-1943, 1891-06-28
TO TEMPT AN APPETITE.
How One Can Set q Dinner Table
to the Very Best Ad.
vantage.
First and Foremost in Importance
is tho Matter of the
Tablecloth.
Tho Order In Which the Courses Should
BE Ssrved-Ths Misunderstanding
the Guests.

Written for THE UNpAY INDEPENDENTLY
HYLLIS, HAVE A CASE FULL OF
w Albanian wine upwards of nine years
~ old; have parsley in the garden fol
the weaving of ohaplets. Thu house shines
oheerfully with plate; all hands are busy
Horace XII. Ode.
Some old French wit spoke of an 'idea
which could be csnonized." Perhaps ye,
We may lave . ''St. Tablecloth.' There
lave been worse saints than st. Tablecloth
and clean linen since the days of Louis
XIII!
We notice in the old pictures Of fea sting
that the tablecloth was itself a picture, lace
in squares, blocks and stripes, sometimes
lace only over a color, but generally mixed
with linen.
1t was the highest ambition of the Dutch
housewife to have double damask Of snowy
Wilderness, and very much of it, in her table
linen chest. That is still the grand reliable
table linen. No one can go astray who
uses it.
But table linen is now embroidered in
colored cottons, or it is eliminated of half
of its threads and then sewed over into lace
work. It is then thrown over a color, gen.
orally bright red.
There ia no end now to the luxury of tn
bic linen. Ladies' order twenty-fohr dozen
napkins from Dresden, where the drawn
work is done to perfection.
Not q particle Of coarse food must 20 IN
that tablecloth. Everything must be
brought to each guest from that broad, mag
nifcent buffet; all must be served a la
Russo from behind a grand impenetrable
screen which should fence off every dining
room from the buffers pantry and the
kitchen.
And now the tablecloth being laid, let US
watch the butler and the Ea%yTnidons SGT
the table.
He is a portly man presumably, the but
Ter, with q clean shaven face, of English
%parentage. He has the key of the wine
cellar and of the silver chest, two heavy
into the question of the wines) the silver
chest is getting weighty; silver and silver
gilt dishes having been banished for five
years., are now asserting their pre-emint Mt
fitness for the dinner table. The plates
may be of solid silver, as are the high can
dlesticks and the salt cellars of various and
beautiful designs after Benvenuto Cellini.
The old silver is reappearing, being bur
nished up, and happy the hostess who has a
real Queen Anne teapot. Thu soup tureen
OF silver has reappeared, and 80 have the
old beer mugs
The butler contracts his brow in a mneis-
terial frown, sees that each footman has a
napkin over his arm, and proceeds to I'M
lock the plate chest and the glass closet.
NeaAuring with his hand from the edge of
the table to the end of his middle finger, he
places the first glass. This measurement
is continued along the table, and secures Il
uniform line for the water goblet, and the
claret, wine, hook and champagne glasses,
which are grouped about it. He then
causes a plate to be put at each place. large
enough to contain the majolica plate for
oysters, which will come later on. One
footman is detailed to fold the napkins, |
which should be large, thick, fine and SER
vtceaole for this stage of the dinner.
The napkins are not folded in any hotel
device, but simply in a pyramid that will
stand, holding n Ioll or piece of bread.
The knives, forks and spoons, each of
which is wiped by the footman with a clean
towel, that no dampness of his own hand
may mar their sparkling cleanness, are
then distributed. Two knives, three forks
and a soup spoon, all of silver, should be
laid at each plate. Before each plate is
placed a little salt cellar of pretty device.
A carafe holding water should be put on
very late fresh fnom the ice-chest.
Very thin CLASHES are used for the choice |
sherry and Madeira, and are not put on un-
til the latter part of the dinner, as they |
may be broken.
Menu holders, or card holders of china or |
silver. are often placed before each plate to |
hold the card ON which the name of the
guest is printed, and the bill of fare from
which he is to choose. Those may be dis
pensed with, however, and the menu and
name laid by each plate.
The butler now turns his attention to his
sideboards and tables. He lays out large
forks and small forks, large knives and
ANAL flhInRrn0nQ ton md nnffnn c,Onru /
dessert spoons and forks, fish knife and
fork, rows of claret, sherry and Madeira
glasses, and an immense reserve of plates.
On another table or sideboard should be
placed the inger-bowls and glass dessert
plates, the coffee cups and saucers. On the
table nearest the door should be- tho cary
ing knives and the first Inner plates to be
used. Here tho butler or the head footman
does the carving after showing the dish to
his mistress. He divides the fish and carvss
the tllet, the haunch Of venison or the
turkey, or the saddle of mutton, later on
the delicious canvas-back. 1t is from this
table that all should be served, and if the
pantry is large enough it should
stand in there.
With the fish the footman offers chablis,
or some kind of white wine; with the soul
with the fllet champagne, each
guest being asked if he prefers dry or sweet
champagne.
As the plates are removed, they should
be kept in the dining room, but sent to
the kitchen Immediately. a maid standing
to receive them, SO that nc disorder
OF the dinner may roach the senses of the
not oven an unpleasant odor. As
each plato is removed q fresh plate must be
put i'll its place.
Sparkling wines, hooks and ~champagnes
are not descanted, but are kept in ice pals
and opened rs required. On the sideboard
is kept the wine decanted for use, which is
poured out as needed. After the game,
with which Chnmbertin is offered, the
port, Madeira and sherry may be- placed on
The table.
No tablespoons should be laid on the
except the soup spoons, although
there may be handsome gold and silver
spoons of old Dutch, Russian or Norwegian
laid about for ornament.
To wait on n large Dime party the at
endants average one to every three people,
and when only a butler and one or two
are kept, it is necessary to hire ad-
servants.