The Saint Paul globe., 1900-03-18
NEW TOUCHES TO DINNER.
How to Serve Condiments with Raw
Oysters.

How to Serve Condiments With Raw
Oysters.
One among the new touches that have
been lately observed in well served din
ners is that various condiments are no
longer separately passed with raw
oysters. Instead, in the middle Of the
plate on which they are handed Is a
lemon. It is open at the top, and its con-
tents have been entirely removed 1t has
then been filled with a sauce made Of
tomato catsup, horse radish and similar
things to those used in an oyster cocktail.
Before eating them each oyster is taken
up on the fork and dipped in the sauce
within the lemon. 1t renders them very
tasty and the service is much more agree
able than the old way. One trip around
the table is also saved in Its service, and
this is not matter of small considera-
ton, says the Philadelphia Inquirer.
The carving now, even at small home
dinners, Is generally done at a side ta-
BILE by the maid or butler. The dish
should, however, first be presented to
the hostess, that she, and, in fact, all
at the table, may see that 1t is in perfect
condition. BY slight movement of the
head she then indicates to the butler that
1t is to be carved This custom seems
to be an American one, and 1t would
here be considered bad form to have 1t
omitted. In England, where also the
carving Is done at the sideboard 1t is
not observed
When the struggles Of the carver no
longer afford amusement, there has been
a revival in the fashion of dressing sal
ads on the table. A medium sized tray,
holding the cruets and condiments, Is
placed before the hostess, and then the
salad bowl at her left side. The dainty
Dresden sets, with the tray, bottles and
other pieces to match, are the prettiest
things to use, and the salad bowls are
most decorative whenlof silver or Sheffield
plate. In fact, an immense amount of
Sheffield plate Is seen In the dining room.
There seems to be a rage for it.
The idea Of having set places at the
home table appears to be vanishing, and,
with the exception of the hostess, mem
bers Of the family stroll in and sit just
about wherever they. please. Often the
heads of the house only sit opposite to
each other on occasions of large dinners
White is at present the ultra fashion
able color for table decorations. 1t is
seen in the flowers, the lamp shades and
in almost all places where bright colors
formerly reigned This feature was no.
ticed to be prominent at a dinner re-
Gently given at one of the most ia ashion-
able New York houses, The plates and
every piece of china that were used had
been especially made in England, and
they were Of fine, pure white ware, with
high luster The only bit of color about
them was the arms of the family, done in
green. The table was profusely decorat-
ed with white roses and maiden hair
fern, and quite a sensation was created
by its pure, refreshing aspect. The only
sweets that were seen upon 1t were deep
green and glistening. They contained a
creme de menthe cordial. In shape they
were oval and not very large They are
extremely good to the taste, but much
caution is necessary when biting into
them, for, unless handled judiciously. the
fluid escapes, and is apt to fall and soil
the gown