Pittsburg dispatch. [volume] (Pittsburg [Pa.]) 1880-1923, 1891-06-21

lawn even. But we must try to do things
our own way and use our own advantages SO
fnat we can make our guests comfortable
Autumn the Best In America.
Tho American autumn is the NEST glori-
Gus OF seasons for entertaining in country
mousse. Nature hangs our hillsides then
with tapestry that has no equal even at
windsor. The weather, that article which
IN America is apt to be so good, that II 1t Is
Dad we apologize for it, is more apt to be
good in October, makes the duties OF a
hostess easy in October, for nature helps TO
entertain anybody. It Is to be feared that
we have not yet learned to be guests; trust
ing to that boundless American hospitality
which has been apt to say: "Come when
you pleasesand stay as long as you can, we
decline an invitation for the 9Th, saying we
can come on the 9th.
This cannot be done when people begin to
| give house parties. We must 60 on the otn
or not at all. We should also define the
Limits of a visit, as in England one is asked
on Wednesday to arrive at 3, to leave at II
on Saturday. Then one does not overstay
his welcome. Host and hostess and guests
must thoroughly understand one another on
this point and then punctuality is the only
thing to be considered. The opulent, who
have butler, footman and French cooks, need
read no further in this chapter, the rest OF
which will be directed to the larger class
who have neither, and who have to help
themselves
Good Service Indispensable.
No lady should attempt to entertain. IN
the country who has not a good cook and
one or two attending maids who can wait
well and perform other duties about the
house. With these three and with good
deal Of knowledge herself, hostess can
makea country house attractive. The din
ing room should be the most agreeable room
in the house, shaded in the morning and
cool In the afternoon, large room with
hard wood floor and mats, if possible, as
these are clean and cool.
Ifpossible round table or an oval, set in
| bay window. If not possible, try the por-
tico for out-of-door dining and breakfasting
| in warm weather. The tablecloth should be
| of snowy damask, and the chairs easy cane,
cheap articles, both cleaner and cooler than
heavily upholstered things. A wide
veranda shaded with vines is the most agree
able of places for a summer breakfast or
lunch. If there are long windows into the
room for her reserves of knives, forks and
spoons. Maid servants should be taught by
the mistress how to carve, in order to save
time and trouble. Soup for q country din
ner should be clear bouillon or creme d'as-
psrger, or mutton or chicken broth, as heavy
soups are unreasonable in summer. In very
hot weather iced bouillon is preferred by
many. A country hostess should have cold
ham, cold tongue, and all sorts of salads, as
o reserve, in case the cook leaves, as she
generally does, just as the company is e1-
pected
The Virtue Of Fresh Vegetables.
And garden full Of fresh vegetables
should be the belonging of every country
house. A clear soup, slice of fresh
broiled salmon, bit Of spring lamb with
mint sauce, fresh peas, salad of lettuce or
cold potatoes sliced with a bit of onion, q
custard, cold and well favored, bit Of
cheese, cup of coffee, is good dinner. So
is steak well broiled, with baked potato,
a salad, and the rest of it.
A famous epicure said that all he asked
was bit of broiled salt pork and fresh
vegetables, with five strawberries. Most
hostesses in the country can give this and
more.
The service is the thing. There must be
nothing neglected, nothing at all slovenly.
Carafes of ice water, silver dish for ice, a
pair Of ice tongs, should be put on the table
for summer, with cream and fresh butter,
and then with patent icecream freezer in
the kitchen closet, with a knowledge of the
delicately y-favored things which can be
made from gelatine, corn starch and eggs, a
country hostess can reasonably succeed with
small means and few servants in making
everyone very comfortable. It is not in
of silver or expensive china in q country
house. At Newport, and in many fine
place elsewhere, the oyulent make boast
that they use plated ware, so that burglars
will not break through and steal Nova
days the china and glass Is so very pretty,
and so very cheap, that it can be bought and
used and left in the house all winter with
out much risk.
Guests Should Havo Their Own Time.
It is well to hav' very easy laws about
breakfast, and allow guest to descend when
he wishes. T. possible give your guest an
opportunity to breakfast in his room. So
many people nowadays want simply q cup
of tea, and to wait until noon before eating
heavy meal, 50 many desire to eat
steaks, chops, toast, eggs, hot cakes and
coffee at o'clock, that it is difficult for a
hostess to know what to do. Her best plan,
perhaps, is to have an elastic hour, and let
her people come down when they feel like
1t. In England the maid enters with tea,
excellent black tea, toasted muffin and
Two pollcu eggs dI o y CLOCK, b plUcner OF
hot water for the washstand and bath. No
one is obliged to appear until luncheon, nor
even then if indisposed to do so.
But dinner at whatever hour is formal
meal; and everyone should come freshly
dressed and in good form, as the English
say.
The Arab law of hospitality should be
printed over every Intel in a country
house: "Welcome the coming, speed the
parting guest" "He who tastes my salt is
sacred, neither nor my household shall
attack him, nor shall one word be said
against him. Bring corn, wine and fruit
for the passing stranger. Give the one who
departs from thy tents the fastest horse
Let him who would 60 from thee take the
feet dromedary, reserve the lame one for
thyself'
If these momentous hints were carried
out in America and if these children of the
desert, with their grave faces, composed
and noble creed, could be literally
obeyed we fear country house visiting would |
become almost too popular.
Suggestions for Ban.
A sort of Druidical procession might be |
to help along this ball, so that |
the hostess would amuse her company for |
week with the preparations. First get a |
negro fiddler to head it, dressed like Brown |
ing's "Pied Piper" in gay eolors and playing
his fiddle. Then have procession of chill |
dren dressed in any gay costume.
Then "two milk-white oxen garlanded"
with wreaths of flowers and ribbons driven |
by a boy in Swiss costume, then goat cart |
with the baby, driving two goats, also gar
landed. Then lovely Alderney COW, also
decorated, accompanied by a milkmaid, |