The Seattle post-intelligencer. [volume] (Seattle, Wash. Terr. [Wash.]) 1888-1914, 1891-06-28

dinner. Now. what should be the bill. of
fare2
This is hard to answer, as the delicsHe
vary with the season. But we will venture
on one;
Oysters on the Half Shell.
Soups:
Creme d'Asperges: Julienne:
Fish: Chablis
Fresh Cucumbers.
Filet de Bnuf, with Trufies
and Mushrooms.
Fried Potatoes. Claret
Entrees:
Poulet la Mareehale. Petits Pois.
Timbale de Maccaroni.
Sweetbreads.
Vegetables, Artiehokes.
sorbet "a Roman Punch).
Steinberger. Game:
Wild Duck with Currant Jelly.
Quail with Watercresses.
Salad of Lettuce. Salad of Tomato.
Rudersheimer.
Pate de foie gras.
Cabinet Pudding.
/ Cold Dessert,
Creme Glace aux Tutti Frutti.
Madeira. Cakes Port
Maroon Glaces. Preserved Ginger.
Cheese.
Cafe. Cordials.
l apologize to my readers for mixing
thus French and English. 1t is vulgar
habit and should be avoided. But it is
almost impossible to avoid it when speak
ing of dinner, as the cooks being French
the menus are written IN French and the
names of certain dishes are usually writ
ten in French. Now all people under
stand French or should do so. If they do
not, it is very easy to learn that the "Vol
au vent de volatile" is simply chicken pie,
that potatoes are still potatoes under
whatever alias they are served, and so on.
No such dinner as this can be well
served in private house unless the cook
is "chef," Gordon bleu" there we
must use French again), and unless the
service is perfect this dinner will be a
failure. 1t is better to order such dinner
from Delmonico's or Sherry's, or from the
best man you can command. Do not
attempt and fail.
But the little dinners given by house
keepers whose service is perfect are apt to
be more eatable and palatable than the
best dinner from restaurant, where all
the food is cooked by gas and tastes alike
Now as to the number of guests. That is
determined by the size of the room. The
etiquette of entering the dining-room is
this: The host goes first with the most
distinguished lady.
distinguished gentleman.
Great care and attention must be OBJ
served in seating the guests.
This is the province of the hostess, who
must consider the subject carefully All
this must be written out and diagram
made of the table, the names of the ladies
to be taken in; written card with the
name of the lady on it is inclosed in an
envelope to the gentleman who is to have
hot honor II a find tho hail
table as he goes into the drawing-room.
Then, with the dinner card at each place,
the guests find their own places.
The lady of the house should be dressed
and in the drawing-room at least five
minutes before the guests are to arrive,
which should be punctually.
How long must hostess wait for a tardy
guest? Only fifteen minutes.
But it is well to say to the butler: Din
ner must be served at hdtt-pGst sepen, !" and
the guests may be asked at seren. That
generally insures the arrival of all before
the fish is spoiled. Let the company then
go to dinner, allowing the late conner TO
follow. He must come in alone, blushing
for his sins.
No great dinner in Europe waits for any
body.
Royalty is always punctual.
In seating ones guests do not put hus-
band and wife, sisters or relations to-
gether.
An old courtesy book of 1870 says:
Consider about placing each person in
the post that BELTS him."
Between relations it behooves to place
others midway sometimes"
And he should respect the superstitions
of the dinner table.
Few are free from the feeling that thir-
teen is an unlucky number; so avoid that,
as no one wishes to make guest uncom-
Portable.
There is strong prejudice against spill
ing the salt; but the evil consequences
can be avoided by throwing pinch of
salt over the left shoulder.
A dinner is not. however, matter OF
butler or chef alone.
/ have Just seen from person who
ought TO know the following remarks:
Mr.. Elbridge T. Gerry says
There are in society some newly admitted
members who, with the best intentions mag
Unable, are unable TO do things In just the proper
style. They are persons OF wealth. fairy good
breeding and possessed of a desire 10 entertain.
With all the od-humored wltticisms that the
newspapers indulge in on this subject II Is
nevertheless fact that the art of entertaining
requires deep and careful study, as well as nat
ural aptitude. Some Of the greatest authors
have stated this in poetry and prose.
"A typical member of this new class recently
gave a dinner to a number OF persons in society
1t was q very duh affair. There was productivity
The fellow amused one by telling one ne had
no trouble in getting up fine dinner; he had
only 20 tell his butler and chef TO get up meal
for so many persons, and the whole thing was
done There are few persons fortunate enough
TO possess chefs and buffers OF that kind. he
eeriainly was not OF the persons who attended
his dinner nine out OF ten were displeased ana
will never attend another. IL does not take
LONG for the ex perienced member of society 70
know whether hest or hostess is qualified 10
entertain, and the climbers soon md Il nard
piece OF business to secure guests.
1t is the personal trouble which host
and hostess are willing TO take; II Is the
intimate association of a cultivated nature
with the practical business of entertaining
which makes the perfect dinner.
.Conviviaity concerns everything
| hence il produces fruits of all fiavors.
"All the ingenuity OF man has been Tor
centuries concentrated upon increasing
and intensifying the pleasures oil the
| table"
The Greeks used flowers 10 adorn vases
and 10 crown the guests. They ate under
| the vault of heaven, in gardens, IN groves,
| in the presence of ali the marveis OF nature;
| To the pleasures of the table were joined
| the charm of music and the sound OF IN
strunnents While the court OF the KING
| of the Ph9nicians were feastlng, Phenlus,