St. Tammany farmer. [volume] (Covington, La.) 1874-current, 1906-06-23
FASHIONABLE DINNERS.
washington Banqusts Of the Present.
and Those Of Half-a-Cen-
fury Ago.

"A lady whose father was attofney
general of Pennsylvania In the cary
fifties tells of the fashionable nle ~ =.
Washington and other capitals as II
existed at that time. As it Is IN great
contrast to such entertainments OF "
day her recital is full Of interest a
dinner given in Washington by the
secretary of the treasury began at SIX
D. m. There were few courses, nellnef
fish nor game being represented. luz
soup was served in plates, no tureen
being visible. The table was SET Win
| roasts at either end and hanked Dy ~
termediate covered dishes OF vegetables
and sauces.
Decanters Of wine were upon the
table and the colored man servant
handed around the dishes. When inc
substantials were removed the table
cloth was also lifted and the desserts
were served on the polished mahogany
In the center of the table was china
plateua with the bon bons then In style.
These were wrapped in ornamental pa
pers, which were beautifully hand
painted, but the contents were nara
squares of colored sugar. These bon.
bons were designed for souvenirs, ana
the host complimented the ladies oy
picking out those he considered espe'
cially pretty or appropriate for eacn.
The desserts consisted Of pastry, pud-
dings and fruit; fresh figs sliced IN
wine were especially delicious. Black
coffee In small cups followed the din
ner.
The first course dinner which she at
tended when they came into fashion
was in Philadelphia. The table was
mass Of flowers, glass and silver. A
great pyramid Of poinsetteia and
japonicas rose almost to the ceiling.
Every plant was an art work and all
the courses were served. After oysters
there was soup, then fish, then game OF
all Kinds, terrapin, canvasback ducks,
etc. There was no wine on the table,
champagne being served almost con-
tinuously. This was understood to be
French dinner, the gentlemen leav-
ing the table at the same time as the
ladies, Immediately after the coffee.
There was as great prodigality dis
played in providing for the home table
as for invited guests. Take, for ex-
ample, the home of woman whose
father was one Of the first settlers and
she the second white child born west |
of the Allegheny river. At the family |
table there was always roast ham
at one end and at the other roast beef
or fowl or saddle of venison. Four
vegetables, with sauces and condiments
and an elaborate dessert, made up the
meal. There were always four cut
glass decanters on the dinner table and
many delicacies, but never soup.
Breakfast and supper were also hearty
meals. The first included broiled beef
steak, fresh fish, lamb chops and vari-
Gus styles Of hot cakes. Supper was
more delicate-fried chickens and waf-
des, game, sweetbreads and peas. At
breakfast there was often welsh rab-
bit;; neither this nor ham was regard
ed as food, but merely as an appetiz-
er. This old lady, who lived to be near:
ly 80 years Of age, said she had never
failed to eat broiled beefsteak for her
breakfast since her earliest recollec-
ton. There were plenty of Malaga
grapes and some oranges and lemons,
with all kinds of dried fruits, which
came from New Orleans, as did sugar,
coffee, tea, etc.