The Montgomery advertiser., 1902-05-31

ly anything is done on the table itself.
Everything is done by the servants. The
soup is even nowadays served from the
buffers pantry Or side table.
Vegetables are no longer put upon the
table. but passed by the servants II,
however. the roast Is carved at the table
as it may be at small. informal dinners
it Is removed just as soon as possible
The luxury of the twentieth century de-
mands almost nothing of the host or
hostess except perfection in viands and
wines. Not quantity, only quaiity. It is
the table of Lucullus redivivus.
The butler must be perfect master OF
his trade and his hirehngs must serve the
meat and vegetables in the most APP
proved and appetizing manner exquisite
w. The little saucers of olden days upon
which were placed the different Vege-
tables in the meat course are absolutely
impossible today.
the table to be served by the hostess II
the dinner be not too formal When this
is done a folded napkin must always be
laid upon the platter under the I,sh ana
with slices of lemon and parsley ana
cress.
When it comes to dessert, finger bowls
only half filed with fresh water are
used, each containing a little bit OF ger
| anium leaf or slice of lemon. They are
placed upon pretty glass or eqGlsite
| china plates. more dainty and more deco
| rative than the rest of the dinner SER
vice and the finger bowl, of course, rests
| upon an exquistely embr0idercd dolly.
| for decoration, not for use.
When the meal is concluded. tray Is
| passed around containing very small
| cups filled with black coffee.
The dinner table must always be Gov
| er"d with an Immediately white table
cloth. of as beautiful linen as the purse
| of the hostess can buy. Color, or any
| semblance of color, is certainly not gooo
| taste The centre should have beauti-
| fully embroidered cloth upon Whch 70
ing flowers. The napkins must be very
| large. large almost as towels ao a
| famous wag has said, and containing IN
their snow-White folds roll, or bread
| cut ir pieces measuring not more thah
| TWO or three inches. These should be
left upon the plates. or at the left OF the
plates
| may be fiarked by cases containing other
flowers according to the Taste OF the
| hostess.
Single candlesticks with pretty. softly
tinted shades may be distributed about
the table, fortified by candelabra. The
| distribution of light depends upon the
tact ana taste &c the hostess. But there
must not be TOO many candlesticKs 10
crowd the table. A crowded table now
| aCa+s is essentially vulgar. Distributed
around and prettlv grouped upon the
table are the compotiers TO contain small
fruits. cakes, sugared or sailed nuts ana
bonbons and all sorts OF continues:
| No more spoons. nor forks, nor knives.
nor glasses should be used than possible.
| The Prince of Wales mas radically de-
parted from the groaning dinner table
of his mother and The Four Georges,
TO simplicity in table decoration and II
the use of wines. a habit he contracted
during his MANY journeys TO Paris. OF
which he is notably fond.
| The fewer and more exquisite the wines
the more the mode. One nowadays must
always have a glass by the cover for
| mineral water.
For the next important meal of the day
| -luncheOn-the most correct thing is 10
have a table capable of taking md Keep
ing IA very high polish. While table
con, the really smart thing is the revival
| of the fashion of our grandparents ana
discard the cloth. Doilies to match the
ccnterpiecc wherever dOilies are neces-
| sary.
with fruit or begin with bullion served
in cups. Most often the little boulllon
cups have two handles. Simplicity again
at luncheon is the mode. If the luncheon
| begins with fruit and ends with sweet
course, or with bullion and concludes win
| fruit the intermediate courses are the
| eggs. or fish. first: delicate meat sec
| ond, with a single vegetable; third, a
| salad. 1t is proper to neatly and artis-
| tically fold napkin around any dish that
| comes up from the oven. On tho lunch
con- table when the family is alone. the
service is placed on the table and madame
makes her own tea. Sliced lemon must
| always accompany the tea service for
| those who prefer the Russian style of
on the dinner table there are the CEN
trepiecc of flowers, the small dishes for
olives and radish"s, and the Compotlers
of silver or china with little cakes or wa
ferS or some sweet CONNECTION or trult.
These may he prunes. preserved ginger,
tios or SaltC1 almonds q what not,