The morning news. [volume] (Savannah, Ga.) 1887-1900, 1895-03-31
ALL AROUND Bah
TELLS WOMEN HOW THEY SHOULD
SERVE A MODEL DINNER.

Men who Have Dainty Appetites
Wont Accept invitations Nova
days Unless "A Hostess is a First
CIhss Entertainer-Mrs. AstOr's
Marvellous CandeIbras-How "a Lit
tie Hostess Served a Dinner on st.
PatrIck's Day Under Embarrassing
Circumstnnces-Her Majesty's WO-
manly Marriage.
New York. March SO.-It was quite worth
while listening to a stupid lecture. to be
informed that Lady Mary wartley Mon
tagu not only introduced innoculation into
England. not only had the reputation of
being at once the wittiest and dirtiest
woman of her day. but that it was she
who presented TO thirsty womankind the
always delightful milk punch. History
does not record whether she found it
among the Turkies, or where in the orient
it had its birth. but it is deal to know
that it came from there, and that it has
always been popular. The knowing how
to make a good milk punch is an art The
milk must be cool, not cold: and, it must
be. if success is aimed for, half cream
and half milk Then, too, it is necessary
that the maker should know just how
much brandy is required to make it
strengthening, and just how much rum
to make it spicy. There are people who
use whisky in place of brandy. but these
are the people who do not realize that the
best use to which whisky can be put is as
a wash. 1t is absorbed by the skin. which,
thankful for its pleasant qualities, be-
comes firm in texture and white in color
The putting of nutmeg on top of milk
punch is an insult. When you are smell
ing rum. tasting milk and being strength
ened by brandy you don't want to have
your attention distracted by bits of SPICE
which are really only to be used when it
is necessary to hide the ingredients of
drink or dish.
If nothing else would prove that we
are growing more civilized, our dinners
would. They no longer represent mill
linery shops by cotillion favors, with poor
entrees and worse roasts. or rather bakes,
but hostess, if she wishes men to ac-
cept her invitations, must give something
good 20 eat. Even IL one only has a single
maid it is at once easier and in better
taste to serve a dinner a la russo. Man
kind was always Disguised with what he
called that ribbon stuff" and which ap-
peared in the form of strips of plush or
satin, and menus to correspond. Nova
days these are not seen. The dinner is
better and if a menu appears, IL is in
the form of a small white card; while If
there are flowers, they make a low. pretty
center piece, are not heavy with odor,
and are of tones that rest the eye.
A good hostess does not forget that the
dinner hour is the restful time of the
day. and so she makes her color scheme
pleasant to the eyes, but not essertive.
Her mahogany is covered by a wide hem
stitched cloth, that has, a little to one
side of the center. the initials of the
hostess embroidered in white. The nap
kins are large, hemstitched, and done UP
without starch, so that they are not
dreaded by the young man whose NOUS
tache is young. Candles undoubtedly give
the most beautiful light, but they will
drip. they have way of setting fire to
their shades, and so wise women sub
stitute a group of glass lamps in the
center and one in each corner for the
waxen sticks. To have a successful din
ner party, there should not be over ten
people. The round table is again preferred
If flowers are at each plate, then there is
a small knot of violets for each woman,
and a single orchid for each man. The
napkin is never folded in any fancy shape,
for nice people do not think it dainty for
a napkin to pass through many hands
Just beside it is the long French roll OF
the square cut of bread without crust
The forks, laid in the order in which they
are to be used, show first the oyster, and
then two others of the ordinary size, two
knives on the right hand, and small
butter knife of silver is at each place.
for after these are used the butler can
order fresh ones, and it is more desirable
to have only these few, because then
there is more room for the glasses. Now
adays these are one for white wine, one
for sherry, one low-bowled one for cham
payne, and a tumbler with a lump of ice
in 1t, and into which may be taken apolli-
naris or soda. Claret is served as it
used to be, after the dessert when an
especially fine brand is required, cham
payne, very dry. constituting the vim or
dinaire. Just before the dessert and
fruits are brought on, the glasses are all
removed, the Burgundy and liqueur
glasses take their place, and one is asked
as to whether one will have Madeira or
claret, while with the coffee comes some
odd liqueur, Mocha or Weichselgeist be-
ing fancied just now.
Old-fashioned salt cellars, the quainter
the better, are placed at different cor
ners of the table. and tiny Apostle spoons
ere DeSlue tneIn, Win winch 10 help ones
self; the individual salt cellars thank
goodness, being relegated to the kitchen.
Small, round cut glass dishes have in
them cracked ice, surTnounted by bright
red radishes. while long ones on a bed
of cracked ice hold just the hearts of
the celery. Little silver baskets contain
fancy fruits, bon-bons and sailed al
monds, and as all these are on the table
from the beginning, they decorate it
very much. A specially handsome plate
is put before one with the individual ice
upon it, and this, by-the-by, takes the
form of a flower. a vegetable, or a fruit
This is quickly followed by another of
crystal, on which rests the serviette,
and above it the finger bowls. Woman
kind now remains at the table after the
French fashion, and she drinks her mix
ture of Java and Mocha from a cup the
size of an egg shell and quite as thin,
and through ii she can see in golden
letters, the Christian name of her hos
tess. which is. by-the-by, repeated on the
saucer. This dainty fashion originated
with Lady de Gray; on the inner side of
whose cups may be seen, duplicating her
own way of writing 1t, the pretty name
of Gladys" which is a bit heavier in its
gold lines. on the saucer There are Deo-