The Savannah morning news. (Savannah, Ga.) 1900-current, 1904-01-24

presided at the danner table needed
not only SAVIOR faire, but a consider
able share of physical strength. She
mad 10 carve and serve every dish
with her own hands. Lady Mary
Wortley Montague, upon the occasion
OF a grand dinner at which she was
TO preside, ate her own dinner before
hand, that she might discharge her
duties without let or hindrance. She
also took lessons, thrice a week, from
a professional carving master.
Relieved from such cares, the mis-
tress of the house nowadays is at
leisure to draw upon her conversa-
tional resources for the benefit of her
guests. If she observes an ebb in
the tide of talk, she must be prompt
TO arrest it with some apropos re-
mark. If she notices that a subject is
nearly threashed out, she must be
quick to start the guest on another
course. The host will, of course,
do his part at his end of the
table
A hostess who can talk well. or at
least sensibly, and to the purpose,
Will insure the success of a dinner,
though it be only the proverbial one
of herbs.
1t is a great mistake to think that
II the presiding lady is young and
pretty she can hold her tongue and
be content with dispensing bright
glances and sweet smiles A wax
figure might as well be put at the
head of the table. Even at those
symposia where Macaulay poured out
his conversational riches it was felt
that not little of their charm was
Que to the lively gossip of Lady Hol-
land.
Women wear their finest gowns
with decollete bodices. Elderly or
delicate women cover neck and arms
with some becoming arrangement of
lace or chiffon. At informal dinners
the bodice may be high-necked, but
must be elaborate in style. Patent
leather or satin slippers are worn and
white gloves which reach to the
elbow.
Don't remove your gloves before
dinner 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 gloves on the table; place
them in the lap. When the ladies re-
tire to the drawing-room for coffee.
the gloves can be replaced before the
return of the gentlemen. In some
French and English circles the gloves
are worn all during dinner; the hostess
decides that matter
The expenditure often poured out
upon dinner parties is a blunder; the
meal sinks, like Tarpeia, crushed be-
meath its weight of gold. refined
taste will be offended by a glow and
glare which reveal the hostess pride
in the fact that she is able to serve
her viands in
Dishes of agate set in gold and
studded
With emeralds sapphires, hyacinths
and rubies,
The tongues of carps, dormice and
came's HEELS
Let the table be bounteously, not
ostentatiously, served. See that the
viands are served UP either hot or
cold according to their nature; not
'betwixt and between" at which ev-
cry honest stomach rebels.
Freak decorations, yellow dinners
and blue dinners, with elaborate lace
and ribbon accessories, are far re-
moved 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 are to be avoid
ed. Spring flowers are for spring en-
tertainments; autumnal decorations
are chosen for autumnal dinner tables,
and so on.
The cloth may be embroidered, and
it must be damask, as spotless as the
memory of 1.-The lily maid of Astolat,"
with the napkins to match.
AS for the finger bowl. it has COM
pletely disappeared from all smart ia
bles, and is caricatured even in the
Paris salon under the title of jules
Bath" a picture by Jean Weber, show
ing a fat woman washing her hands
in a large finger bowl after dinner.