The Saint Paul globe. (St. Paul, Minn.) 1896-1905, 1904-02-03

In. the matter of entertaining there
Is an effort being made in New York
ands Washington by the inner circles
which would resent being called the
smart set and in reality they are very
different and aristocratic when it
comes to lineage, to promote simplicity
in teas, dinners and other affairs. This
reaction has come about from the law
ishness and extravaganza of the enter
tainments Of the small set referred to
who know of no other way of introduce
ing novelty into their parties save by
the means of large expenditure. OF
course the temptation when one is
able to entertain lavishly is great, but
good taste would suggest less elabo-
rateness rather than more. 1t is very
seldom that in ST. Paul there is any
over-lavishness; rather are social func-
tions here marked by excellent taste
and an air of elegance.
A veteran hostess in Washington re-
Gently said that good dinner giving
was fine art not understood of the
crowd, She said that following an old
rule which said that the guests should
not number less than the Graces, nor
more than the MUSES., she regarded
six as an ideal number for dinner
party. 1t is not too many for general
conversation, nor does it bar a tete-a-
tete if desired. Even a small dinner
party, to be a great success, requires
much thought on the part of the host
eSs to choose guests who are congenial
and to seat them with discretion. There
are, of course, many contingencies
that it is impossible to look out for,
such as placing a young man next to
the girl who has refused him the night
before, which may happen, but the
tactful hostess who is herself a So
ciety woman knows pretty well how
to manage a dinner party so that no
contretemps shall occur. The Wash
1ngton woman says that she always
remembered a saying Of her mothers
which was never oVertaX your purse"
most sensible advice very much
needed by women in this age of many
demands upon both. This same level
headed woman said that if it was pos
S1ble for you to serve a very good din
ner of only four courses, it was inf
nitely better than to set your guests
down to long meal which is not of the
best. Another good piece of advice
is not to tax the strength and good
will of your cook too much; remember
mat you have to eat a dinner cooked
by her every day, and that it would
be better to have her general average
good than to starve your family and
nave a dinner party once a month
Ihere is now reaction against the
very long course luncheon or dinner;
FEWER courses and better ones are de-
sired at present. St Paul woman
said not long ago: 81 am tired of lit
tie dabs of food, and I think MANY
others are; one of the best Iuncheons
1 ever went to was one ordered in a
hurry by man at the club We had
a very thick beefsteak, cooked lust
right with fresh mushrooms. boiled 20
\
nnlShed with good salad and crackers
and cheese" Men have an idea that
women are particularly fond Of the
little dabs, but in reality nine women
out of ten would prefer that cluh
luncheon of beefsteak.
some hostesses err on the side of
having too much, but this is infinitely
preferable to having too little Years
ago there We're several Southern women
IN st. Paul, alas, long since passed
away, whose hospitality is still q de-
nghtful memory to the old settlers and
they used to give the most Charming
supper parties, when young and old
SAT down together at tables loaded
with big rOaSts, wonderful hams which
one doesn't seem to be able tn ohtain
now, all sorts of hot breads and sal
aus and not served in courses or with
any ceremony, but many of the women
VINO would give ten dinners or lunch
cons OF the present day for one of
those old fashioned affairs. After sun
per there was dancing, ending with a
Virginia reel in which grandchildren
and grandfathers were side hv Sido
Ihat sort of entertaining still obtains
IN some parts of the South. and II is
useless to deny that there seems to
De more genuineness about if than the
FORMAL functions in which smart-so1
ciety INDUCES.