The times dispatch. [volume] (Richmond, Va.) 1903-1914, 1904-01-24
THE DINNER OF CEREMONY.
also took lessons. thrice a week. from
d r1rofehslot1a1 carving master. ~. w go.
BY MARGARET Won sruYpnN TRACY.

| also took lessons, thrice a week, from
b professional carving master
Relieved from such cares. tho mis-,
trcss Of the house nowadays Is at leisure
| to draw upon hor conversational resources
for tho benefit OF her guests II she
observes an cbb in tho tide OF talk, she
| must BIO prompt to arrest 1t with some
apropos remark. II she notices that a
subject Is nearly threshed out sho must
! be quick to start the guests on another
course. Tho host will. Of course, do his
part at his end Of tho table. i
| "A hostess who can talk we'll. or at
| least sensibly and to the purpose, will
insure the success OF n dinner, though
1t be only tho proverbial one OF herbs
1tsis a great mistake to think that II
| the presiding lady is young and pretty
she can hold her tongue and be con-
tent with dispensing bright glances and
we'll be put OF the head of the table,.
Even at those sytnposia where 1facaulay
poured out his conversational riches iit
was felt that not little sof their charm
was duo to the lively gossip Of Lady Eol-
land.
Women wear their finest gowns with.
decollete bodiccs. Elderly or delicate
women cover neck and arms with some
becoming arrangement Of lace or chiffon.
| "A
| high-ncckcd but must be elaborate in
style. Patent leather or satin slippers
are worn and white gloves which reach
| to tho elbow. u
Don't remove your gloves before din
ner is served. Wear. them to the table,
and even after being seated make no
movement to remove them until the
| hostess unbuttons hers Never lay
lgloves on the table; place them in the
)2lap. When the ladies retire to the
dra wing-ro for coffee. the gloves can
| be replaced before tho return OF the gem
| ;tlemen. In some French and English
circles the gloves are worn all during
dinner; the hostess decides that mat
ter. ~ II X asa
The expenditure often poured out upon
| dinner parties is blunder; the meal
sinks. like Tarpeia. crushed beneath its
weight. Of gold. a refined taste will be
| veal the hostess' pride in tho fact that
| she Is able to serve her viands In I.
.'Dishes OF agate set in gold and stud
With emeralds. saphires.. hyacinths and
| rubies. p
The tongues Of carps dormice aud cam.
els heels"
|
tentatiousy, served. See that the viands
are served up either hot or cold, accord
| Ing to their nature; not "betwixt and
between" at which every honest stom-
a CHI rebels. IL Il "a * 81; Il
Freak decorations, yellow dinners and
blue dinners, with elaborate lace and
ribbon accessories. are far removed from.
good taste. So are freak foods. Things
OF the season must be eaten In season
The flowers must also be In season.
Forced dollhouse plants and vegetables
ara to be avoided. Spring flowers are
for spring entertainments; autumnal dec
orations are chosen for autumnal din
ncr tables, and SO on. s}:s
| The cloth may be embroidered. and 1t
must be damask, as spotless as the menu
DRY OF "the lily maid of Astolat."< with
the napkins to match.
| AS for the finger bowl, It has com.3
pletely disappeared from all smart ta-
h!es. and is caricatured even in the
Faris salon under the title Of jules
! Bath" picture by Jean Weber show
Ing fat woman washing her hands In
a large finger bowl after dinner.