St. Paul daily globe. [volume] (Saint Paul, Minn.) 1884-1896, 1891-03-29
LUNCHEoNs AND DINNERS.
Some Pretty Ideas in Regard to
Serving and TOilettes.

Dining and lunching ones friends has
always been and will remain the favor
lite method of entertainment.
AS Owen Meredith says: eve may
live without friends, we may live with
out books, but civilized man cannot live
without cooks"
Sir Joshua Reynolds was great din
ner-giver. but in his dningS beIonge
none OF the dalntiness of arrangement
and attention to detail so essential now
adays, That wonderful artist believed
i'll the gathering about his board of men
whose tastes and vacations were to a
degree compatible. Nor was that a
mistaken basis upon which to build a
successful dinner. To-day the appear
ance of the table is question of great
Importance, and were the bouillon weak
and taSteleSS, mine host would soon for
get it, provided the butler had had the
fOrethOught to serve it in dainty DreS-
den cups, OF egg-like shells of Sevres.
a very pretty luncheon table, and an
inexpensive one, is formed by abandon
ing the table cover altogether and using
the unclothed table in all the glory of
its polished surface. A square of
fringed linen embroidered III dainty
silks is the centerpiece. with jardi-
ing in the middle of the table. Smaller
squares of linen embroidered in the
same design are placed under each
plate, relieving the hard effect of the
wood. The custom of laying a small
bouquet, and ottentimeS but a single
rose, by the plate of each guest, is a
pretty one, and not an eXtraVagant one,
either. The napkins should be en-
broidered with monograms and placed
at the right of the plate, with a long roll
folding in each. The desired number
of knives must be on the right and the
forks on the left.
from the table is quite thing of the
past, and now everything is served
from side table or buffet, or brought
in from the buffers pantry. A silver or
cut-glasS dish of olives is sometimes
used as one of the OrnamentatiOnS of
the table, and an exquisite dish for bon
bOnS is left standing throughout the
twelve or thirteen courses, for the
lunch or breakfast of to-day is not I'M
like dinner, and is fully as elaborate
in preparation.
A very pretty gown worn by FIT
avenue belle at dinner the other night
was of black crepe de chine. Most sim
pie was it III its style, but very effective
waist was plated baby waist cut low
in the neck with round effect. The
skirt had 10 lining, and was gathered
on to the waist, falling little full in
front and very full across the back
breadth. 1t was perfectly plain about
the hips, defining the figure and ending
in the slightest suggestion of train in
the back.
A band of gold lace finished the neck
and caught the loose plants in the front
of the waist just below the bust line,
ending under the arms. The sleeves
were very full aud fell from the shout
der in graceful folds into band below
the elbow. About the waist was
twisted a gold snake, with its green EN-
erald eyes flashing out from the black
folds of its mistress gown. Her little
feet were shod in dainty golden slip
pers. With stunning bouquet of yellow
roses the maiden was for the dinner
clad.
And apropos of golden slippers, here
is little secret OF how economy may be
practiced and effect produced. Take
pair of last years black kid slippers,
have package of gold dust, bottle of
prepared varniSh and small paint
brush. Sprinkle little of the gold dust
in a bowl or cup and add little var
nish. Mix well, and then with the
brush apply TO the slippers, and me, oh.
my. You, too. have golden shoes, and
all tor 60 cents.