The Jersey City news. (Jersey City [N.J.]) 1889-1906, 1897-06-05
fnr dWo1nen.

SO well ordered and her servants So we'll
framed that in the giving Of any Of the
large or small functions Of modern en-
pertaining, such as teas, dinners. lunch-
cons. etc, there is little worry or trouble
Bazaar" :
Varying much. however. are the re-
sponsibilities of different hostesses in diff
ierent conditions OF living. 1t is very
easy for those lucky ladies of fortune 10
entertain who, having large incomes and
living where every facility it at hand.
are able to summon from downtown or
around the corner the head of a noted
catering establishment. and into his com
petent hands to put the entire charge of
Whatever function they may be pleased
70 give, mentioning only the amount of
money that is to be allowed per head,
the number of 81 ests, and the date n
nour hat the affair is to take place. This
leaves them with no other care except
70 choose from the various menus thai
are submitted for criticism the one that
seems best suited to the demands of the
particular entertainment to be given.
A hostess of this order may well rest
content In her entertaining, and b. calm
OF mien and unruffled of demeanor, for
she knows that the two great essentials
Tor the functions success are guaranteed,
for where the good reputation of the cat
erer is at stake it is well worth his while
60 take pains that the cooking and SER
vice be the best possible. But quite an
other matter from this comfortable way
of showing hospitality, where the host
ess has little more to do with the at
fairs preparation than one of her own
guests, is the entertaining of ordinary
life which may be unearthed in a place
too remote from a centre for a caterer
to send his employees, or when the serv-
ants are only dimly acquainted with the
duties that devolve upon them, or even
in the large cities and town by a hostess
who has but a modest income and men
age, yet naturally desires to return her
social obligations in a way that is in ac-
cord with the fashionable hospitality
shown her by her more ambitious neigh
bors. In all conditions of life, whatever
may be the limitations of her household,
one of the most important of the duties
that devolve on its mistress is to enter
tain. and to do so as d~ecorously and
pleasantly as possible.
Fortunately, in these days of good cook
books, modern ~conveniences, and easily
procured directions for properly training
servants, much is made easy for a host
ess, even if her means are small, her
servants few. and her household effects
unpretentious. No one need feel discour-
aged about showing hospitality when a
lady may with perfect propriety invite
several hundred of her friends to her home
in the afternoon to partake of only a well
made cup of tea and a dainty sandwich.
And with a little trouble and thought be-
slowed on its preparation, a dinner or
luncheon that is entirely cooked in the
home kitchen by In ordinary good plain
cook and served by one maid may be
made quite as enjoyable an occasion for
the guests as a more elaborate repast
given with a caterers help.
But although a skilfull chef need not
be employed or costly and rare viands
provided in order to make an entertain
ment go off successfully, it is necessary |
for the proper conduct of such an affair |
that she who is at the helm should under
,stapd her business thoroughly and make
MI study of the art of entertaining,
40heXmay tactfully and gracefully
H{gations of her position, and
train her servants that, how
l. 1IA0AE8IHIltt tAlC Al Lao ~ y l
they VIII bear the stamp Of refinement,
and the food service be the best of its
kind.
Such a mistress will never attempt more
than she is confdeaf she can successfully
carry out, and while her friends may be
able to show her lavish hospitality, she
wiz not try or expect to return her social
debts to them in a similar and equally |
gorgeous way. If she has to draw her
purse-strings tightly, she will strive to
give her entertaining the charm of indi-
yiduality, and show hat it is the result
Of careful thought and artistic, clever
planning.
Al her unpretentious little repasts what
ever is cooked will be as well done as it
can be. but nothing can be ventured on
In the culinary line that is beyond the
powers of the COOK and facilities of the
home kitchen, and no experiments will be
made for an entertainment whose success !
has not been already thoroughly tested
al the family meals. In the same way,
where only one or two servants must
serve the fare, no more guests will be in
vited than the waitress can easily attend
n and no unusual kind of service be at |
tempted. but the ordinary routine of the
Family meals as nearly as possible be fol-
1owed so that there will be no slips.
when the daily living is always properly
carried on. with just as much attention
given to the cooking and service of the
fare that only two may partake of at the
famj1v hoard as when a dozen guests are
nrasent. it will be a very simple matter
- have a course added here and there
ana a little more service given for the
extra number Of people.
4
rbe wise mistress will always take it
for granted that nothing can go wrong
q her entertaining. n will not before
hand worry her servants with fears and
w~arr,Ags that will make them so nervous
mat they win be poorly fitted to go
fhrongh with their duties. and being in
constant dread of mishaps they will be
rerv likely to make a mistake. She will
snsnire them with confidence in their
abiltv to do what is required of them
corractlv If they follow her careful direc-
t,ens and consult, when in n doubt,
he little written schedule that will be in
tba nantry and kitchen for the order Of
courses. the wines. appointments, etc.
Tben being a womas Of good breeding
IA i hostess who understands how to
All her position in whatever function she
..rasrtakes. she Will be tranquil and
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