The morning news. [volume] (Savannah, Ga.) 1887-1900, 1895-07-28

I at breakfast; that Is 10 say. to the people
who don't want to come down, a tray with
a pot Of tea, some toast and a couple Of
! fresh eggs is sent up. while to those who
/ appear In the breakfast room. is served the
| English breakfast, that is TO say, people
I wait on themselves, and the men carve
/ for any women, who are there, while fresh
| tea and coffee are brought in by the ser
wants. The sidebOard is a duplicate Of the
one seen In IN English house. Very under
done cold meats. cold chicken and game
| pies extremely large, being on its Hospital
| bic surface. Silver racks Of toast are at the
I four corners OF the table, so that people
I who don't care for fresh bread, or hot
rolls may have the cold dry toast, said
10 be the best thing for dyspeptics. Brown
bread cut very very thin. buttered and put
together so that ones fingers will not soil
in taking 1t, is also conspicuous. Then
! there Is raspberry Jam, stewed kidneys,
broiled chicken livers and the various hot
dishes served by English hOusekeepers.
Always, there IS cold ham, for nowadays
the gourmet counts that he cannot eat
white meat, without eitker ham or bacon.
A change noticed on the dinner tables
Is that, where, a few years ago, we ran
riot in regard to color. there is only gold
and white The beautiful Cauldon china
with It's pale blue framed in gold and
white is liked, but the glass must be white
and gold, and, nine times out of ten, the
china matches. Silver and glass are real
ly the smartest ia BILE decorations, and dur
| ing the warm weather the huge silver can
delabra in the center of the table and the
four branched ones in each corner are
specially liked. not only because they are
decorative and the candles give a cool
| light but also because they give a soft
ening and becoming glow. Spoons Of the
most unique design are used, and many
are laid on the CLOTH to be used, If needed.
but oftenest these are purely decora-
tive. Those best liked are veritable old
apostle spoons, or those made after that
design, which have a long slim handle,
known as the rat tail" OF course the
Russian enamel spoons are eagerly sought
for, but nobody wants the imitation, and
the real are very expensive, you can judge
what they cost when for twelve teaspoons
Of real Russian enamel one pays 81, 200.
so that it is easy to understand that few
hostesses display them. Nowadays one
looks for the hallmark on a spoon since
sterling" or "coin," means nothing un-
less in addition a well known makers
name Is attached. BY the bye, English
plate, which Is very good, frequently has
mark not unlike the hallmark, but the
difference between the imitation and the
real is discovered by the imitation lack
ing the queens head. No English manu-
facturer would dare put this on anything
that wasn't silver. 1t must be said that,
of honesty in making our sterling mark
Of no worth, when at one time it did
mean something. Now you can buy a
buckle weighing half a pound, pay as
cents for It, and find the sterling mark
on the back.
Speaking Of Widespread tables. 1t must
be remembered that the linen used for one
should be folded as little as possible, for
both cloth and napkins should suggest
only as little handling by the landress as
is absolutely necessary. If IL Is wished, a
geranium Leaf may be thrown in the finger
bowl, but not violets; anybody who has
kept Violets knows that the water in
which they stand is not very sweet and so
their appearance in a finger bowl does
not suggest daintiness. The English fash
ion of leaving the men at the table OBJ
tains in the best houses, for most wo-
men like an opportunity to freshen up
after dinner and most hostesses prefer
that the cigar or cigarette perfume the
dining-room alone. and not the dainty be-
longings of boudoir or drawing-room. The
giving a beautiful dinner is an art 1t
may be as simple as possible, but its SER
vice, its propriety, that is the bringing to-
gether of dishes that are harmonious, and
Its beautiful appearance, mean much, not
only to the diner, but to the dinner-giver.
one does not need to be wealthy to give
dainty dinner. One of the prettiest l
nave Stclii anu one Oh the pest from the
standpoint of the gourmand consisted of
small CLAIMS on the half-shell, then omit
ting the soup, soft shell crabs, and then,
properly enough, broiled chops with cress-
es to make them appetizing and green
peas, and potatoes boiled in their
coats, to accompany them. Next came
cold asparagus, with French dressing;
then came cheese and brown bread and
then Strawberries, with their caps to be
dipped in sugar, and strawberries with
out their caps, to be eaten with whipped
cream. There were great, big white cher
ries and bonbons, and those thin wafer
like cakes, which in England they call
Shrewsburys, and then there was clear
strong coffee and its proper accompani-
ments. This dinner was enjoyed and liked
by gourmand and a gourmet. The table
was exquisitely dainty, and the one maid
knew how to wait. 1t was a proof that
mind could control matter. for it was
served in a house where wealth was I'M
women would study the possibilities OF
their dinners, sit at them for a long time
own homes. DO / believe that the road to
mans heart is through his stomach7
Certainly I do. And while 1t is so easy
to reach his heart, I think women are
great ounces not to control It, On nv
word of honor, / do think So and there
fore put my name to this belief in three
big letters, and write 1t Bah.
Old Fashion Roses.