Richmond dispatch. [volume] (Richmond, Va.) 1884-1903, 1903-01-04
Preparing And Serving
A Small Dinner,

q a dinner party. although one OF the most
delightful forms Of entertaining, can be
made. as we all. know, a trying and stuptu
function. IN France, where the people are
supposed to have carried the art of dainty
living and fine cooking to the highest per
re ction, few, II any, long dinners are given {
This does away with the numerous and.
elaborate courses and makes the charm of
the dinner depend on the perfection of the.
cooking and serving OF each dish The av-,
#erage French dinner rarely has more than
six or seven courses, and sometimes fewer.
we are now beginning to initiate this fash.
ion in America, with the result that the
dinners are growing shorter each year and
ere Incoming less heavy and elaborate.
To the young housekeeper who Is anx.e
ious to do her share Of entertaining. an.
especially to entertain some OF her hus
band S men friends. the first dinner Il.
likely to be something of an ordeal, but
the precedent. having already been estal.
lished by the world OF society for the less
elaborate and shorter dinner, she can SET
to- work with an easy mind. h.
AS this is a formal meal, even Il the In
vitations read, rs they often do, very IN.
formally one had better not attempt to
have one maidservant cook and serve the
dinner. At a good intelligence office one
can secure II cook for from 81. 80 q day up.
ward who will understand how the dinner
should be prepared, cooked and garnished.
& y
and wait on the table, which she should
he able to do for 4 dinner Of eight, pro-
vided 1t is not too elaborate and there are
lot too many courses: hut the hostess will
have to attend to all the arrangements
carefully beforehand and give the finishing
touches to the table.
The table decorations are easy to man.
age. A silver bowl or pitcher IS sooa
thing in which to mass roses In the center
O. the table, and 4 bunch of them, In any
tint prcferre4l will make the table eff:
fcctiye, Suppose that You select the PM
ones to put in the silver bowl Of pitcher,
or in some quaint Japanese vase II you
re not the others, in the center. nen
at the four corners place little lamps OF
cand1esticls. The candlesticks should
| have the patent candle holders, @wnlcn pre-
vent the drippings OF the wax candles from
| falling 4upon the table, and the slsinelass
cEimncys to protect the shades. - Nc :
sl.aIes should correspond With the coloi -
the flowers in the center, though a pretty e..
green and white shade Is used VIII Ils :"
| lowers. Pink and red, however, are sei
orally the most becoming lights FOE u.
candies or the little glass lamps. WHICH u. =
into. of the ca nllesticks, and are oites
used with the glass candlesticks, prett.
shades can be bought. Some Tor 90 scen'
ire made Of silk leaves to represent
| small peony. These come In a II colors ai..
Z
1ics i little more expensive are the gill
si,yer-p,atcd, openworE silver shades, Wit
the coored lining to show through aod I ass
have the advantage OF being gooa aea
| more durable than the SILK shades ana u, az
always pretty, though not quite, so preteil5
tious. # the table is round onezan
there are eight persons you may aasrt II ,S 20,
like, dispense with any other movers ina
| those in the center. and fill up the space
With dishes Of fruit, candies. salted y
n1onds, &C.. and two handsome decant E,
or claret pitchers. Do not overload th'
table with small dishes. however, ana lo ! !,
the centerpiece is handsome enough, 4.
need not be- covered with vines OF fer1
leaves. although this is a matter OF taste
AS to the menu Of the dinner, be caref :,
: to have few things, and have them vel;
cooted and served. Oysters, served witt
cracked Ice, lemon and horse radish, com t
iirst; then the celery and oliYes ar.
handed. The menu, II you wish to civ.
one to the cook and waitress, shoula DC As
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