Delaware gazette and state journal. (Wilmington, Del.) 1883-1902, 1900-06-21


said Beth, SO long drawn out, and the |
room was SO stuffy, and so many in
dipestible hot things to eat, and L
went in with that stupid Horace
and sat with him through IL courses,
ugh, Why can't summer dining be
made attractiveS"
The terrible length of modern
dinner makes the grievance very real,
and it is curious that there has arisen
no Sarah Grand of the dining room to
protest against this diurnal evil. Sup.
nose at a dance you had one perpetual
mariner, who would ever want to go?
: And is it not obvious at a dinner, and
especially at summer dinner where
the art of dining is much more deli
cate one than when Jack Frost puts
keen edge on the appetite, that you
should have privilege of choosing your
partners for each course? l don't think
il would be bad idea for some hostess
at q summer home to put this idea into
practice The result would be some
thing like an ordinary menu, marked
off as dancing card. Now thus, let
us suppose you were dining at Mrs.
Blanks; here is your card:
June 10th, 1900.
Lindephurst.
With the little neck CLAIMS you would
have, we'll, we will call him, A. b. Q. |;
consomme, Z. F. c.; fish, FL. l. j. {;
entire, X. L. NJ; game, N. o. I. /;
salad, @. R. S.. sweets, T. U. V. !;
coffee, W. X. Y. .
1t would be we'll to remember to
always put the gallant who heads the
list in your affections pro tenn down for
the coffee, which is generally served on
the yeranda and, of course, gives liberty
for longer chat. think it would be
an excellent idea and relieve the tedium
of a long dinner. fancy it would make
somewhat of a change In the before
dinner talk in the dining room. May
/ have the pleasure of seeing your
menu2'
Twill you give me the roast?"
"Will you let Inc put my name down
for the fishG"
I'VE have the eutree together I be-
lieve''
Don't forget to keep the soup fol
me-
''Are you open for SWEET"
"Thank you, no, am full up.
InveigIe some hostess to try this anG
then have gotten your table and pro
granme arranged, what are you goini
to eat? The modern hostess is so APP
to have her table groaning with food
and 10 the keen edge OF an appetite il
taken away frequently before the piec,
de resistance cones on. l think French
women so thoroughly understand tn,
delicate art of dining al fresco or o
making summer dinner palatable.
remember dinner given by Frenol
woman while visiting in New York
which was a gem in its way. He
drawing room was Just of Riversid
drive, and when | went in few peopl
were sitting in the cool half light tina
stiayed across from canvas oovere'
balcony furnished with plants and 10,
chairs, beyond which one caught
glimpse of the Drive that edges alon
the river, while above the color an
movement arose cool and gray tn
grim Palisades After a gtacious we
come. two maids in black with whit
caps announced dinner. I want to tie
You what she gave us, for l think
will be an object, lesson that auantit
and not quality is Of Importance.
am told that two chefs presided ovt
this dinner, so it was not a spirit
economy which dictated the simplicit
First all sorts of tempting little thing
the hors d 'oeuvres, were served, olive
caviar and spiced sausages; then can
the one hot dish of the meal, only en-
Z my deal, but it was marvel in
way, chicken al lespagnole, boiled
RICE, tomatoes, curry and stuff,
peppers, dish to be dreamed of al
remembered forever afterwards in one
prayers and thanksgivings. After th
were served cold larded fillet and
fresh salad, with delicious trimming
tiny red tomatoes in which we
buried tasty anchovies, then bit
- nt,l .,.1 r.
Champagne was the only wine serve
suggestion of sparkle at the bottom
the glass. We then all drifted to I
shady piazza, where were served
low wicker tables cigarettes, coffee a
tiny glasses of liquor. Now, this v
an ideal summer dinner, Beth, anc
tell it to you because of the besetJi
sin of our American hostess is to sci
an over profusion of food and lengt
dinner she would never think of eat
were she alone. IF we ask people t
meal it should be to such as we g
otherwise is it not mere ostentat
and vulgarityY Why should one be
pected to eat more than usual beca
friend has been nice enough to
one co dine. 1t is the being am,
friends that tempts, not the food,
the fact that skillful walters have b
able to serve dozen and half
rieties of food during the time
were at the table adds not to OF
pleasure. On the contrary, one
quently eats number of iniuri
mixtures and prepares an awful
morrow.
But to return to our mutton,
rather, to the ideal dinner about wi
told YOU We sat on tho mis-
Watching the lights on the river,
the hostess contriped to have q Ii
talk with each OF her guests,
guests cannot be treated en- masse
more than food, and to make
guest feel that he or she is the hon
one is one of the tactful things a
oessful hostess learns. Surely sun
time is one of the best times to n
a change In the method of din
Il giving, and the hostess who man
to add something in the way
novelty and to reduce these Nor d.
to delicate simplicity will haze
thanIss of the next generation.
The first point to be observ,
says Emerson, ''in gallery is
you select your pictures and not LEI
society low you select your partne
After that select the simplest,
palatable food, pay deal of after
to the manner Of serving, and then
your guests bit OF diversion,
presto, you give a successful dill
And isn't this every hostess ambi
Port