New-York tribune., 1902-04-06
HOW TO GIVE A DINNER.
HOST OF HINTS FOR HOUSEWIVES
YOUNG AND oLD-"DoNTs" FOR
MISTRESS AND MAID.

Don't forget The old proverb. which has genera
tions of human experience in it, Like mistress like
| maid; like master. like man. is a bit of whole
some advice contained in Mrs. Seelys Cook Book. "
| by Mrs. L. Seey. The book is published by the
| Macmillan Company, and beams from cover to
| cover with facts Of interest housewives young
and old. Not only is there host of explicit direc
tions for the preparation of dishes. but in
nection with the recipes innumerable hints are
given that will prove invaluable only to the in
experienced cook but to many another woman who
will welcome them reminders
A feature that will be win the appreca-
| ton Of every mistress who lacks the qualities of
the lightning calculator will be found the open
ing pages of the book. where pay tables show at
glance the amount of wages due to servant for
any time within a month at rates ranging from
$40 800
The first part of the book is devoted to a discus
sion of the relations of employers and servants.
both in the home and before the law. and contains
series of "dont's' for mistresses and maids that
if needed both sides would solve the servant
problem in the tv.inkling of eye. The mis-
tress is reminded that the servant whose services
she is engaging has right to ask questions about
the place and gain all the nforma ton he or she
can legitmately about the character and demands
of the house which he or she is going: that ser
wants have right to tell what they expect as
part of their places and that in making engage
ments they should settle certain matters definitely
As an example, lady's maid. the author says. has
a right to a sewing room, and a valet to room
In which he may press his masters clothes where
he may be free the interference of other ser
wants.
Duties of the housekeeper. lady's maid, valet,
butler footrnan, page. waitress parlormad. cham
bermaid. laundress, cook chef. kttchenma1d ana
coachman all clearly defined. Accompanying
the text are illustrations of the various househod
liveres
Tho cban+er on Dinners and Dinner Giving will
appeaI to many an inexperienced housekeeper Here
Is a paragraph: The two things most essential
to successful dinner in these days well chosen
company and good service If to these you can add
ertia+ir cooking and beautiful table ornaments so
much the better nut me ot rooq e and rha best
talk is apt TO flag if there are long pauses
the courses. -, .o+to
Practical advice regarding the setting or the taple
and the seating of the guests follows Re@gaTdthhs @ Ing
table Of be m table is less important than
enjoyment of the dinner and that any hgh orna1
dinner IF your guests have to dodge a plant or
peer around in order to see opposite nGIgH Ii
bors they will soon discouraged and Will H1ilIt
themselves to those their own side. So IN ar
ranging the table it is good pan n TOT The s" tabIa and
move the candles vases until the rlsht poSlIi
is determined If candles are used they shquid ] De
should be placed that they Will sup 19 down Iiedh m
lighted for few minutes and then be extinguished.
and not reghted until just before the guests enter
The dining room II the candles small table
II is we'll in order TO avoid crowdng. TO have merely
oi Pqw ps af a9Tf6i @ M nor f be lat and
in effect The flowers may m ne sGk iG in twisted to-
getber in the bottom of the dish: Thus held the
Sons viii stand upright and slightly apart. in
stead of loIling on each other The custom or
laying flowers and leaves or ferns olFeGty on h .h
taheCoth is not wholly 10 be recommended IN t1e
fra place unless they arranged Win taste anu
great skill they look mussy. and then Inere @ may ma,
ha some one at the table who cares Tor MOVERS ana
IT will not add his pleasure to see theH uElhs
slowly of thirst before his eyes -,
As dinner supposed to he the pleasant end1ng & OF
a dav the table should convey an impression OF rest
aud simplicity when the party is informal Al
large entertainment the decorations may De eito?-
rate IL the host chooses. but II a small tabie Is
crowded with odds ends of china ana SILVER
they are to he soon pushed around" anu '"S
erfcrt will be fussy and untidS
Rules selecting FISH, meats, poutry py am ana ns glr
and IN bIes OF measures and proportions are accom-
named 7,v many valuable culinary factS. ne
,arines conprse standard dishes in all the realms
of the culinary art. including coniectiqns
oeas nreserving pickng. etc Many illustrator
r. a. o,a ~ the attractive features of the book