Richmond dispatch. [volume] (Richmond, Va.) 1884-1903, 1902-10-12
for his States great and gallant parti

! for his States great and gallant parti-
/! Fan rangers.
We commend the book to all lovers or
| history. and especially to those Wno 70
imagine that there was no ngntlns Oh
consequence done in the Revolutlonaiy
War. after the surrender OF CornW van s.
English Tips on Dinner Giving.
(New York Commercially
Another London season IS numpereo
with the past; and, in the summing up.
| it is amusing to note the novelties Et ,
have appeared in the noble art, OF dln 11il
Society owes debt OF gTatltuae 70 70 ht'i Is
Edward in the matter of dinners; Tor II rs
| his express wish that at the houses VIII Wiz,
| he dimes the dinner shall be quIchis
| served-never last longer than an nour'
and Lord and Lady Londonderry and
Lord and Lady Cadogan always arran6e
that the dinner shall be over IN an nour'
even at their big and ceremonlous pan
quets.
The Kin & is also known to dl s prov
of excessive extravaganza in the Horal
| decoration of a dinner table; he Predels
It to be OF simple nlo9mS ana Eary
in the year Mr.. Arthur Page-a we'll
known entertainer OF royalty-gave a
bridge dinner for King Edward at Whlch
the flowers were white lllacs and PINK
tulips.
1t is noticeable that at smart houses the
menu is decidedly shorter than 1T was a
year or two ago. the dishes gain IN quail
1ty what they lose in quantity, and Lon
don cookery is now as good as any to
be found in Paris or St Petersburg. Ices
and icing are carried to perfection. ana
many plats are iced that never were
before. At a certain smart house not far
from Portland Square. .foie gras' APP
peared as .'nnouses de foie Gras du Pole
Nord'-a sort of iced pudding, instead, Of
in the ordinary cold pate OF former
Novelty is the one thing needful; and,
in order to arrive at it, clever chef
will have recourse to some old-fashloned
homely fare, which he will prepare with
consummate skill. rechristen it in cuisine
French" and send it up as the GROWING
triumph of a smart banquet. Lord Wands-
wort is one one of the best dinner-givers
popular English friend, beans and bacon,
appeared as ''feves de Marais a IEcar-
late and it was voted the daintiest dish
Of a very excellent dinner.
Mrs. Ogilvy Haig's chef is second to
none, and iced plum pudding is one Of
the most appreciated dishes at her hos
pitable house on Brook street 1t is the
familiar Christmas pudding-cold. deli
cately iced. and covered with a delicious
French sauce.
Peppermint was always associated with
Sunday school children and considered
impossible in good society Now, it ap-
pears as a desert lqUer at the smartest
houses, and is known as Bolssier's creme
de menthe glaciaIe." Hot ham, served as
q. dinner joint. is another instance of So
called humble fare returned to fash
ionable favor.
Not long ago small dinners were con-
sidered smart, but the coronation season
has brought big banquets into fashion. A
very large dinner was given at Buck
ingham Palace the night before the coro-
nation. and also on that evening of tragic
anxiety-Monday, the 23d of June. Lady
Lansdowne had one dinner of hundred
guests and several. of thirty or forty.
In nearly every case round tables were
used-several small round tables-so that
the formal table d'hote'' effect of long,
large dinner table should be avoided.
Lady Howe had five small tables for her
party, the royal guests and their host
and hostess occupying the center one.
Mrs. Bentinck had four round ia bles with
ten people at each. Mrs. Adair may be
called the pioneer Of the round table, as
several years ago she started big table
Of this description in her beautiful domed
dining-room on Curzon street.
New foods are always at a premium,
but the only novelty seen (and eaten) this
year in London was the sweet, somewhat
luscious West Indian mango. S. B. H
London, October 2. 1902.