The morning news. [volume] (Savannah, Ga.) 1887-1900, 1899-12-10

tiit Itd4lZ1tlOl OL Ale reverence tire emu
has had for this network of failures brings
a sense of shamefacednees. One woman
talking of her childhood the other day,
said that the greatest blow to her conf
dence in the world as a great and Won
derful place to live in came when she
first learned that grown people really
sometimes did wrong. The horror of It
was almost more than she could bear.
She made up her mind that she never
wanted to grow up, and life never after
ward had quite such roseate hue.
The New York World furnishes Ghe fol-
lowing five useful hints upon giving a din
uer party:
Concerning Invitations.-A small mea-
age necessitates a small dinner party.
Even If ones establishment is large it is
wiser to limit the number of invitations
to ten or twelve. Invitations to a din
ner party are issued a fortnight in adj
vance and should read in tbs wise:
Mr. and Mrs. Henry Bowran
Request the Pleasure of
Mr. and Mrs. George Lincolns Company
at Dinner on Tuesday, Dec. 10th.
Al Seven O'Clock. ~,
This invitation demands an immediate
reply, and, if accepted, nothing short Of
death or illness should Keep the recipient
away If ones presence is impossible the
Never invite a man wiJhout his wife, nor
a wife without her husband. Do not in
wife people whom you know to be antag
onistic to each other, nor people whom
YOU are certain will not do their share of
entertaining.
Receiving and Placing Guests.-Punctu-
aiity is the law of dinner parties. The
guests should arrive promptly, and as
soon as the last guest comes dinner is
served
In the hail or dressing room each gem
tleman receives a card from the servant
with the name of the lady whom he is
expected to take in, and, on reaching the
drawing room. he seeks her and acqualnts
her with the fact.
When dinner is announced the host
leads the way to the dining-room with
the eldest lady or the special guest to
whom the dinner is given, the guests fol-
low two by two. and the hostess comes
last with the gentleman whom she wishes
TO honor
The seating of guests has given the host
ess anxious thought
Arrangement of The Table.-The table is
covered with a flannel undercloth, then
with finest damask perfectly ironed. with
a long fold down the center
On this is placed the center piece,
either a velvet mat or an embroidered
piece of linen. Arrange the cardelabra
or lamps, with flowers in the center and
at each end, if the table is long enough.
Place glasses at each pla the width
of a hands span from the edge o. tie
table. There should be one for water and
one for each wine.
Plates which are to contain TIE ovste-
plates come next, and The knives forks
and spoons-one set for each course-with
the oyster fork laid at the hight Of the
oyster plate.
Fold the napkin around the DINER roll
or bread. Never arrange it in a fantastic
device.
Menu cards are in good form and with
them may be laid small dinner favor.
Serving the Food.-The menu for a small
dinner need not exceed seven or eight
courses.
The oysters are upon the table wren
the guests enter the room or are imm--
diately served They are on the half
shell with bit of lemon
AT an informal dinner the hostess my
serve the soup, the maid stand ng to re-
ceive each plate and hand il to the guests
But it is better form to serve the entire
dinner after the Russian fashion from
the buffers pantry.
Fish is the third course
Roasts and fowl may be carved by the
host a a family function. while the host
ess serves the entrees and sweets.
The servant attends to the wine. lie
sees that each glass is kept filled
just DeIOfG cpIlcc tue hostess makes
the sign for retiring and the gentlemen
are left to their wine and cigars; the la
dies retire to the drawing to chat
and take their coffee.
FaYors and Fiowers.-It is not necessary
to give favors. although the custom is a
pretty one FaVors may consist Of al
most any trife, from fanciful concep-
ton of crepe paper for holding bon-bons
to a costly article Of jewelry.
Very dainty favors are tiny silver or
porcelain boats filed with bon-bons.
Corsage bouquets for the ladies and bou-
tonnieres for the gentlemen are usually
offered.
Flowers for decorating purposes must
not have a heavy perfume.
Roses are in good taste and climax, vio-
lets and carnations may be int m nele d
with them. Orchids and ferns are used.
Flowers are banked in the middle of
the table and at each end if desired They
may also be arranged in ropes OF smilax
over the cloth. A pretty idea is 10 have
ropes Of roses and smilax depending from
the chandelier to each corner.
IT am wen satisfied with the American
method of educau A." said an Engiishman
fr-H