Evening capital. (Annapolis, Md.) 1884-1910, 1895-07-05

tola a qacag Little story the other lay
that ran like this:
Went u the opera; sat in a box
with two ladies and three men social
leaders: very swell; felt ont Of place;
heard nothing but talk and chatter;
missed III the singing and music; after
the opera, supper at the Waldorf; ex-
pected that, Of course: went prepared
terry hungry; all the dainties Of the sea
SON ON the table. hat nobody ate wine
in abundance, all drinking; more talk
and gossip; wouldn't eat alone, so
starved; not polite TO eat nowadays,
I'm told; proper TO mince along, taste
morsel and talk; don't like it; no
more fashionable suppers for met
Another man. an habitual diner ont.
remarked:
Il invariably eat my dinner at home
before going ont 70 dine Nobody thinks
Of eating al "A public dinner nowadays
1t is the height Of i'll breeding At pri-
waite dinners with ladies he who eats
is voted a bore. He must sip and taste
and talk; that's all that is expected of
him. Ii didn't eat at home I'd starve
TO death. :"
Perhaps something in recent years
has altered the belief that the nearest
way TO a mans heart is down his throat
Hosts used 20 feed their guests to pat
them in good humor, to make their Wis
its agreeable Everybody at the table
ate aud drank and all went merrily.
Better dinners than those provided
today the world never saw, bat they are
not eaten New York dinners are supe-
rior in many respects 70 those Of any
other city in the world The people have
money and are willing TO pay for the
best the market affords, and there is no
doubt that the New York market is nm
surpassed. There are more reflncmonts,
too, ut an American entertainment than
elsewhere, more variety Still IL is well
to dine at your own table before going
10 the house of fashionable friend. AT
the latter you are expected TO entertain,
not TO partake Of what is set before you
Leave that TO the servants or TO the ca
terer. Rich folk used TO have their own
servants prepare the dinner when guests
We're expected, but nowadays every
thing is left TO the caterer. II is SO
much less trouble, you know. Why
worry for days arranging dinner for "A
dozen or two Of ones friends when il
can be better done by the caterer? We
have plenty OF caterers. Some have
grown rich and proud on the feasts and
banquets given by the fashionable set.
When a millionaire wants TO give "A
dinner he sends for his favorite, tells
him the number of guests expected, adj
vances few ideas on the general style
of the entertainment, names the day
and hour, and says, II leave everything
to you The menu is submitted, and.
if satisfactory, both as to price and dish
es, the preparation goes ON.
The entire dinner is prepared at the
establishment of the caterer, after
which, on the day appointed, it is care
fully packed in hampers and boxes and
conveyed 10 the house where it is 90 be
eaten. Most private houses are fitted
with excellent ranges, and ON them the
caterer s chefs do the cooking. Positive
ly nothing is left TO the home cook.
The caterer takes entire charge of the
kitchen Hecould not be responsible for
the dinner otherwise. The dining room
also is turned over to him, for the din
ner itself is scarcely more important
than the arrangement of the table or Ia
bles
!. Certain uuwritten rules are followed
in this respect When there are less than
20 persons they are usually seated at
one large table, rectangular or round;
but when that number is exceeded it is
the custom 70 use small tables, as they
can be better served. Six persons to
ciety in New York in the last 2 years
has been very great, and the size of the
private dinner has increased enormously.
1t used to be considered big thing to
have 10 or IL guests, but now il is com
mon enough to have from 90 70 so.
Where receptions few years ago num-
bered from 800 to 400 guests, they now
number from GOO 20 1000.
The cost of dinner depends or the
wines and flowers An excellent dinner
can be served for, say. 90 persons at $40
a plate, the flowers viii cost about Sl5
and the wines from 81 70 Sl5 head.
At Mrs Astcc' S famous ball, in the win
ter of lsS9-e9. the finest entertainment
she ever gave. the wines on the supper
table We're very select Her Steinberger
Cabinet cos. STA. a bottle
The dinner 20 Charles O'Conor was
one of the finest ever given in this city.
II was managed by sam Ward and cost
over $50 plate. The menus alone cost
Sc apiece. The decorations were mott
elaborate, the tables being iteaa = ccv-
cred with rare flowers Tho wiEes We're
the costliest that could be had Soulo Of
Sam Wards priceless MADEIRA was
handed arolid Tho guests rrmtegra 80
The dinner 60 President Andrew John.
son ON the occasion Of his visit 70 New
York. in 1853. COS; sic0 a plate Leland
Stanford's dinner q Mrs Graut, about
five years sgo, c..uscd great deal q
talk al ever lie county L WIS be
lieved that tic ; guc.is ato lrcrl Plates
Of gold ard s;iver; thai tsse t..blecloth
WAS eieei N,.th Io'Bs duchess lace:
that rr6cr eseh wineslass there WAS a
napkin # the r-e catlv s. beic, and
under cac,. ilssg GO h8D'i : ~. 'lcso rat
that cost $50. aid thar tho terririn
were fe-yesl il :lss..y-Lu..l silver tnreeis
New y 14'E Press
Realism.
Author Well, professor. how do you
like my new plays