The Washington bee., 1908-05-09
FOR DINNER PARTY
PROPER METHODS OF ARRANG-
ING AND SERVING.
Flowers on Table Should Correspond
with the Lighting and Color of
the FoOnl-csadles Best for
Illuminating Purposes.

J IN laying the table for a dinner. it
should first be covered with a white
| silence cloth. and over this a fine
damask. Although something more
elaborate may he desired, never use
anything tEaJ cannot stand laundering
or cleaning. In selecting flowers. use
those free from heavy odor and to cor
respond with the lighting and color of
the room. The low glass baskets for
holding flowers are now popular, for
they do not obstruct the view of the
guests. Candles are used for lighting
the table, as they produce the softest
erect. Arrange in small cut glass or
silver dishes olives, radishes, or Gel
cry, salted almonds and bonbons.
Olives, celery, and radishes should
have sufficient cracked ice to keep
them cold.
AT the left of the forks lay the nap
kin, with roll or piece of bread be-
tween the folds but in sight; knives
to the right, blades turned in, and be-
yond these the spoon for soup If
oysters or clans are to be served, lay
an oyster fork just beyond the soup
spoon. On the left dispose of the
forks in order of use, the one to be
used first being furthest from the
plate. No tablespoons should be on
the table except those to be used for
soup. A large tablespoon and fork.
however, should be on the dish which
Is placed upon a napkin and passed
to each guest by the maid
AT the right hand each guest finds
a goblet Of water, and beside this the
glass for ApOllinariS Or, if wine is
to be served, the glass for water is set
nearly in front of the plate, the glass
for sauterne at the tip of the soup
spoon, and that for other wine be-
tween the three. Salt and pepper cups
with spoon are placed between each
two covers, or at the head of each
plate. A dinner roll is eaten with or
without butter, as preferred. At very
formal dinners butter is not served,
but at informal ones it is often seen.
When giving a large dinner party,
1t is better to have everything carved
In the kitchen, and handed round to
each guest in succession. It Is not al
ways possible to do this unless there
are a number of servants. If the din
ner is informal, let the maid pass
around the entree and vegetables for
each guest to help himself and have
the soup, roast, and game placed upon
the table for the host to serve. A diff
terent set of plates may. be used for
each course; but the guests must
never be left without a plate, except
when crumbing the table after the
salad course.
If the coffee is served In the draw
Ing room or library, the bon-bons are
passed here. The waitress may bring
it in, in afteT-dinner cups on tray.
and return for the sugar; or the aft
er-dinner coffee serVice-coffee pot
with cups and sugar bowl-may be
brought in on a large tray, and set
down on the table at which The host
ess Dours the coffee. The maid paeses
the CUPS on a tray, and afterward the
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Plnks. r6ses and yiolets are always
suitable for table decorations, but
they should not be put on the table
until just before dinner is served, as
they are apt to be wilted by the heat
and the lights.