Evening star., 1924-07-18

Quire the art of entertaining
a. 1T is inborn. Their popularity
. hostesses sets a premium on
invitations to their houses. They
can always be sure that their hos
-pltality will not be lightly refused
What is the reason of their success?
Why is it that one woman'S invita-
uon to d dance or dinner is passed
over in favor of that from another
woman:
The answer is because she endeaV-
ers and generally succeeds without
undue trouble in bringing together
people who are most nearly alike in
their tastes. She does not make a
business of entertaining. Her meth
cd of giving pleasure is so subtle
that il might seem that the positions
of hostess and guest had been re-
versed. Her visitors come away tron
her house with the tlatieriug tetllnS
that 1t is they who have entertain
ed her, 50 increased is she i'll every
body individually
she remembers each persons likes
and disiikes. their pet hobbies. and
has a tolerant ear for their views on
life. Her outlook is broad enough
to make her interest in her guests
vastly deeper than the motive that
prompts the polite bombardment OF
questions which many women direct
at their acquatntances, the answers
to which are forgotten IS soon as
they have been given.
Such hostess does not believe
that every one takes enjoyment IN
the same way. When the subject OF
music is mentioned she does not IN
Sist on people gathering around the
piano or other inStrumen mt to echo
insincerely words of praise when they
may be feeling bored. perhaps. and
rather longing to play cards or do
sonnet hing else.
Those who are fond of music are
left at the piano, the card players are
allowed to play cards, or those who
desire to talk or walk in the garden
can do SO. This hostess treats her
guests as individuals. eacn with
personality of his or her own. not
as collection of acQuaintanceS 10
whom she is under a tireSome obliea-
tion of returning hospitality
Dining Room Etiquette.
When setting the table. he sure
that the tablecloth is of correct size
to hang we'll at the ends and sides
of the table. Put on the silence cloth
smoothly Lay the tableCloth. with
the creases exactly in the middle OF
the table Breakfast and luncheon
may be served on the bare table,
with doilies or mats under the plates.
glasses and serving dishes.
Arrange the plates an even dis
tance apart around the table. right
side up. one inch from the edge OF
the table. Place the knife at the
right with the sharp edge toward
the plate; fork at the left, tines up
spoon or spoons beside ire knife,
bowl up; napkins neatly folded or in
a ring beside the fork. Place the
tumbler at the right, opposite the
farther edge of the plate: bread-and-
butter plates or butter plate at the
left, in line with the tumbler.
BE sure that all the required Serv-
Ing spoons, knives and forks are on
the table or are put on when the
dishes are served, together with the
required plates or saucers for zach
course. Be sure that all the con
stants' are on. such as bread and
butter. milk and water, sugar, salt
and pepper, oil and vinegar. as need
ed. Place inside the line OF plate.
The harmony of a meal should never
be disturbed through forgetting re-
quired dishes. condiments and other
necessities.
The hostess does not lead the way
TO the dining room at dinner, for
she is the last one to enter the room
in this case, and the host is the
first. AT a luncheon. however, or at
any meal where she plays the part
Of the host. she should then be the
1rSt to enter the dlnlng room. accom-
panied by the guest of honor. The
guests wait until the hostess is seat
ed before seating themselves or their
partners.
A spoon should be used in helping
ones self to potato chips. Olives are
finger foods. eaten from the fingers
and quite correctly taken from the
dish with the fingers. although an
olive fork is sometimes put in the
dish. 1t is also correct to use the
fingers III taking lump of sugar
from the bowl, but if the waitress
puts A lump in your cup. or an olive
on your plate. or ii the hostess does
so. the olive fork and the sugar tongs
should be used
Finger lowls should be brought on
after the sweet course and before the
dessert. The sweet course is not a
dessert, strictly speaking. The real
dd~'ert is fruit or fruit and nuts. with
or without bonbons. candied peel or
other SWeetmeats. so that the finger
bowls should be brought on after the
sweet course and before the dessert
which we do not always have at the
close of our meals. The coffee has
nothing to do with the finger bowls,
which are only needed after finger
foods. The coffee may be served in
the drawing room after the guests
leave the dining room. or in the din
ing room with the dessert.
Use of Salt.
Rolls should be brought on with
the fish course at formal dinner,
or, if this is omitted, with the chief