Evening capital. (Annapolis, Md.) 1884-1910, 1899-08-29
Sensible and Timely Hints for Diners
Who Are I'm Doubt.

Savorles and sweets are generally
eaten with tbe fork alone. Fruit tarts
and sweets OF the juicy nature render
the use o. spoon and fork necessary.
but Whenever a spoon can be dispensed
with, II is better 20 use the fork alone.
Cheese lis not eaten mt dinner parties
by young ladies, who generally avoid
all very highly favored and strong
smelling dishes. When the time for
the dessert arrives, says Home Notes.
plate with a doyley and finger
glass is placed before each person. who
removes the glass and doyley and
places them on the left-hand side OF
the dessert plate to make room for
the fruit soon TO be placed upon it.
When eating grapes, cherries and
other small fruit the half-closed hand
should be put to the mouth and stones,
pits or skins should be carried by it to
the plate. They must not be dropped
direct from the lips to the plate, for
that would look very ugly.
Strawberries and raspberries. when
not eaten with cream. are taken up by
their stalks; when eaten with cream
both spoon and folk should be used.
Pears, apples. peaches. nectarines
etc, should be peeled and eaten with
knife and fork.
Melons are eaten with spoon and
fork.
The dessert is handed to the guests
in the same order in which the dinner
is served. After the wine has been
handed the servants retire. Then the
host should pass the wine around the
table. beginning with the gentleman
next to him. Gentlemen offer wine TO
the ladies sitting 10y them. but IL is
hardly more than a matter of form, for
ladies very rarely take a second glass
Mt dessert.
The hostess gives the signal for the
ladies to retire by bowling TO the lady
at her husbands right hand. She
should then rise from her place, as
should all the other ladies. and make
her way to the door, which is opened
by the host, or the gentleman nearest
who stands by II till the ladies have
gone out, and then closes IL behind
them. The exit of the ladies takes
place about ten minutes after the ser
wants have retired, when the wine has
passed round the table once. The
ladies file out OF the dining room in
the order in which they entered it. the
most important lady leading, and the
hostess coming last.
Coffee Is handed to the ladies almost
directly after they reach the drawing
room, and ii is also taken TO the dining
room for the gentlemen.
After about quarter of an hour
over the wine the gentlemen rejoin the
ladies in the drawing room. when tea
is brought in.
There is no rule as to the departure
of the guests. The servant announces
the several carriages as they arrive to
the guests in the drawing room. Ii a
lady desires to inquire for her carriage
or to order cab. she asks the hostess
and the bell is rung and servant sum
moned for the purpose. The usual
hour for departure is about half-past
ten.
The hostess shakes hands with all
her guests on their departure, and the
guests wish one another good night If
they pass in going to the door, but
they do not take farewell of those who
are not in their immediate vicinity.
Gratuities should not be offered to
servants by the guests.
call on the hostess should be made
within a week or ten days by anyone
invited to a dinner party. whether the
invitation has been accepted or de-
clined.