The evening times., 1895-09-13
InE MAIDEN Up TO=nATf
~ s7AT7S

of the party between them. but you will
seat them as far apaft as possible. each one
being a star. Tnete is usually heavy
weight at every dinner, and too frequently
there is evidently man who has come
to eat. have struggled with both. times
without number; have more courage and
leave them off the list OF iDvitees. Now that
we have reached the dining room in safety
see how beautiful we have made the hospit-
able board, with sDowiest Of linen. waxen
candles or rose-shaded lamps, silver, glass
and flowers. The temperature is delicious
iy cool; the light is adjusted SO it is thrown
on the table. not in the guests' eyes.
AT THE TABLE.
The ladies' beinng seated. the gentlemen
follow, and during the serving of the
oysters or CLANS the ladies have an Uppor-
tunIty OF removing gloves. which are never
taken off before dinner. and OF placing
them with their fans in their laps. Your
guests will all place their bread on the left
hand. and alter unfolding their napkins
place them In their laps. Gentlemen do
not tuck their napkins in their waist
coats. NO matter hnw Convenient they may
find such an arrangement 1t is custom
ary tO have menu cards distributed about
the table, but II is not de rigeur, and /
have attended many very elaborate din
pers where the dsenu was not ia evidence:
The menu card Is advisable and saves con-
fusion, besides being very decorative II
prettiiy arranged.
Your servants should be properly dressed.
II you number butler amo ng them he will
wear plain evening dress. II the parlor
mail assists she should wear tie and apron,
white cap, not n bonnes cap, with bow Of
black velvet. Gen ticmen's servants do
not cover their hands with white cotton
gloves to wait upon the guests; they use
soap and water instead and are required
to take scrupulous care OF their hands Ind
finger nails. 1t is well also to make rule
that the servants who approach the dinner
table are on no account to indulge in q
taste for onions or garlic. Each guest
has cover laid; this word signifies
the cloth. plate. knife, fork. spoo ms. etc,
ut each place.
A cover" consists of a small silver fork
for clans OF oysters, tablespoon for soup,
a silver fish fork, three large forks and
two knives, a glass for sherry, "ne for
white wine. one for claret, nne for cham
payne, and so on for any wines that
may be drunk; the table napkin squarely
folded ornamental folding and creasing is
not in gG,d taste, Is placed between the
knives and forks, the bit of bread for each
guest is laid upon the folded napkin. Butter
is never Offered ut dinner. 1t Is incorrect
to place the knives and forks iengthway
of the table OF to attempt any new arrange
ment OF them-straight up and down they
must b: piaced-knfves on the right, forks
on the left of the napkin. Extra knives and
forks willbe required beforethe dinneriscon-
cIuded, but the number above mentioned
is sufficient to begin with. 1t Is considered
vulgar to supply, your guests with an
arsenal in the way of weapons.
One man servant, If capable and we'll
trained, should wait upon from four TO six
persons carefully and perfectly. Your serv-
ants must, OF course wear noiseless shoes
nothing is more dreadful than creaking
footsteps. A good servant is deft and makes
no biunders-never lets anything fall, never
spills drop of wine or let's it trickle.
never brea,hes laboroasly or coughs, and
deposits or removes knives, forks, glasses,
&C, noiselessly.
MANNER S IN DETAIL
A dining-room floor should always be
CdrncleU 10 tue LOi>t uS nOtIhiS
is SO distracting as the noise OF footsteps,
chairs and In case OF an accident the
confusion is hundred-fold augmented by
the rattle on a wood floor. Take care also
that the temperature of your dining-room
Is right. neither too warm nor too cold
or course neither Mr.. nor Mrs. Gardner
will speak to a servant during dinner.
Oysters or clans are eaten without re-
course t. bread which is always broken,
never cut, and never crumbled into soup
or sauce. Soup is taken from the side of
the spoon which is filled by dra wing it
up from the edge of the soup plate op-
posite you-it is vulgar 10 fill it with the
movement toward you.
Soup plates are never to be tilted. All
vegetables are eaten with the fork and
knife is only used to cut such food as fork |
" i'll not break. Olives and hors d. oeuvres |
may be taken with the fingers, |
caves OF artichokes also. Wine glasses |
ire held by the stem Ice cream is eaten |
" ith a fork, indeed. 1t is considered good |
orm to eat anything you are able conve-
liently to convey TO your mouth with !
ork I'm preference to spoon. which is al
ways, as English authority says, more
" lees smeary thing"