Grand Rapids herald. [volume] (Grand Rapids, Mich.) 1892-1959, 1893-01-08
ART On THE TABLE
Louis Sherry Tells Of the Re-
sources Of the Caterer.
SOME COSTLY ADJUSTMENTS
How q Mznsion Was Hired Tor Twenty
-Four Hours and Sunptuousiy FuE-
nishsd for Receptions

on can nave any thifies N TIE Wof~
that you want, II you are willing 10 pay
for It. :"
That j. the rule that governs nearly
every fashionable catering establish
nsnt You can order n dinner for one.
Or = dinner for L hundred. Iou can
have cake and ices OF you can have
terraDln and canvslsi,acAs. You can
have a fun brass band, or a string or
ehestra. or only a harpist You can
have some ono 20 play the eastinets OF
you can have Emma EaEnes or Pader-
ewski Yoa can have anything and
everything uwant--ifyon ara willing
30 pay forit-
With this grand choice In the selec-
ton 81 entertainments it is no wonder
that the fashionable woman hesitates
when she attempts 20 decide how she
VIII entertain her guests And ~ il
happens that N nine cases out Of ten
the caterer is told 70 plan the entertain
ment, provide the music. look after the
floral decorations and even inform the
hostess about the number Of guests that
can De- nicely accommodated 1T the en-
terssinment which has been planned.
The caterer thus has fall sway. and fun
responsibility, also. II all things GO
right he IS landed to the skies and his
bill Is generally pronounced far too
small II things 60 wrong or II there
IS a hitch anywhere the caterer IS
blamed His bill IS grudgingly paid
and patronage IS withdrawn.
He must even So plan things that the
guests neither weary at the length of a
thinner nor chafe because the entertain
ment IS the same a. was provided else
where. For the time being he must To-
al things u all people. And woe to
him and 90 his business II Is much as
one fosver be withered or a strain of
music strike into discard
tn accord with the peculiar tastes of
tie season the fashionable caterer has
cut down the fashionable dinner until
Il Is only nine courses long. II lasts
only an hour and half Many dinners
are by special request only seven
courses long and just "a hour IS occu-
pied in serving them The correct hour
for dinner is eight o'elock-neither
earlier nor later Following the Gus
tom OF some English houses few New
York hoE:eSses have made the ceremony
OF entering the dining-room a very
simple one. instead Of being stately and
ceremoniOrs. The hostess herself leads
the way. followed by the ladies of the
party. Then come the gentlemen, fol-
lowed by the host, who comes last. The
hostess herself indicates the places at
the table. and all is done in a delight
fully simple and unasssrning way.
l.. -rl
thts iseason rs they were disliked half a
dozen seasons ago. II is not unusual
now 70 serve n dinner for sixty or
serenity people and To remove the tables
afterward SD that there can be dancing.
These dinner dances are very popular
and list year | served a series of four
OF them at the homes of some of the
most elegantly fashionable women in
New York
The cost of such dinner varies great
". For rs low as $40 or Sic a cover q
very acceptable dinner, with wine and
pretty decorations, can be arranged.
The series of dinners Of which | speak
cost SIS cover. This sum included
music. flowers. favors and decorations
of all kinds.
Usually the question Is not How
much viii it cost9'' but How nice can
you make it?~ l must constantly de-
wise something which shall be entirely
new and pretty enough 20 excite even
the blase admiration of those who dine
and wine on the costliest and hand
soonest tables in the world.
Cobor dinners are very popular. The
flowers which are used in the decoration
Of the table must correspond to the
color which is chosen as the prevailing
hue OF the dinner. and thus the caterer
Is Obliged 20 conform IN color to the
flowers Of the season.
At this time of the year violet dinners.
nlauve dinners. yellow dinners. pink
dinners and red dinners are all popular.
Perhaps more popular than any of them
Is tho green dinner. because at this
season the green Of the holly and the
raistietoe gives an especially beautiful
efTcct 20 the dining table.
At thess, color dinners everything Is
made t. correspond. The favors match
the flowers The dishes match the
fa7ors The naperv. 81 far as practica-
biz. matches the dishes. and all unite To
mako one harmonious whole.
II a pink dinner is called for this time
OF thc year. pink roses are chosen To
decorrste The table. II violet or mauve
dinners are wanted vioiets are used.
For yellow dinners, yellow chrysanthc-
NUNS and yellow roses are selected. and
for red dinners red roses and the red
berries 81 the holly and bittersweet are
obSained
Chiidren's parties are very elegant AZ
fairs They are from four tn seven"
in the afternoon and ase in every way
conductesi like the parties Of grown mp
people For the supper, however, very
simple things are served. Tiny patties.
simple .ainels. plain cakes. e0aSed into
prettinsss with colored icing. ice creams
and rbentv ~ bon bons comprise che en-
tire menu-
lt often happens that people who de-
sire % Ef~o tn entertainment al home
areuuable to do so f1r lack ~ proper
spase. And then a point is coached
ssilsrs tbe rsl art 81 Che caterer comes
ia ~ some means and IN sone way
be rnust ulase 30 possible for che would
be hostess O. give Just such an enter
sairraeat as sire 1essises without hiring
pubiie haH or I'm any way going
nzaipst her wishes r. Vsriing publicity.