Evening star., 1925-05-22
The Formal Dinner.

Il guest of honor shall first be
served. If the hostess is helped
first the guests should begin TO eat as
soon as she does. Many hosteSses
make a point of being served first In
order to avoid the awkwardness or
keeping a guest waiting, but even
when the sequence is different. a guest
ought to begin to eat as soon as those
in the immediate neighborhood are
served 1t is not best to begin the in
slant one is served. neither is 1t right
TO wait so long that the waiting Is
noticed. Begin when Your neighbors
on either side are served and this VIII
lend to make every one comfortable,
especially the hostess. II the dlsh Is
an unusual one, the hostess can show
how it should be eaten if she is served
hrst, and if the party is\a large one
she can begin TO eat before all are
served, thus showing those seated near
her that they need not feel obliged to
wait as they otherwise should, lnNolN-
ing the cooling of their food.
The table for formal dinner can
hardly have too much illumination
There may be small candles at each
cover, or one between each couple or
covers. or there may be a double row
Of small candles from heat TO foot of
he table. These candles. unless very
small, should have shades, so that
there will not he too much of glare,
but small candles viii never be suth-
cient to light the table. -Four tail
handsome candle lamps, arranged IN A
square at each corner of the center
piece, will supplement the hGhtlnS
very adequately, or there may be
randelabrum. with many candles, IN
he center of the table. or there may
be two. three. five, or even seven
bra nched candlestickS. one at the head
and one at the foot of the centerplece-
These. the chief source of the light,
should be a matter of careful thought
and placing. They must not be so
high as TO cast an unbecomlnS down
ward shadow on the faces or the
guests, nor so low as TO shine directly
on a level with the eyes of those seated
al the table. Semitransparent shades,
of some becoming tint, such as rose
color. pink or primrose, Will enhance
the complexion tints of the woman
guests, will soften the light TO the
eyes. and will add to the beauty of the
table. The rest of the room should
have only low, diffused light.
Rolls are brought on with the fish
course at a FORMAL dinner, or If this
course is omitted. with the chief meat
course, or they may be placed at the
beginning one az each cover in fold
Of the napkin. At a very formal din
ner salt is not necessary, as 1t is sup
posed that the seasoning of each dish
is perfect, but sometimes small salt
and pepper holders are placed at each
cover, or one set between two covers.
When sticks of celery are served, salt
is a necessity. Otherwise the guest
iS supposed TO make use of II unob-
lrusively. lest his need of it should
reflect upon the cook. Radishes, salt
ed nuts mints. bonbons and other
little Sundries. or horS d'oeuvreS.
usually appear on the table from the
beginning III especially pretty dishes
which aid the decorative scheme.
Radishes. nuts. olives and such things
are offered TO one another by the
guests between the courses 20 NIL in
he time of waiting. The hostess
gives a kind of signal when to begin
by asking the man who took her in TO
dinner TO pass her one of the little
dishes, and then every man looks out
for his partner in the same way. At
a very formal dinner, when there are
many mattresses, the dishes are taken
from the table one by one and offered
by the mattresses from small salver
covered with a little dolly. The second
class of reiishes. the sweet ones. such
as mints. bonbons and candied peel.
are not offered until after the sweet
course. Nuts may be eaten at any
Time during the meal, and the indi-
vidual basket of nuts for each guest
makes him Independent of both his
neighbor and the waitress and free to
eat them at his own discretion.
Formal Breakfast.
This meal is suited to class re
unions. to the closing meeting of the
year for women's clubs, or to any
other time when company meal early
in the day is called for. IT is appro-
pirate to both sexes. and sometimes
if distinguished visitor TO the town
has been loaded up in advance with
luncheon or dinner invitations. the
woman who otherwise might miss the
pleasure of entertaining the much
Srught-for guest will be able to secure
his company al q 10 O'Clock breakfast.
The very fact that this meal is nor
used as often as a means of entertain
ment as luncheon or dinner. recon
mendS it to many hostess who en-
Joys the opportunity it offers for little
touches of novelty and originality,
and for its atmosphere of ease,
freedom and intimacy.
A formal breakfast may be served
as early as 10 o'clock or little before,
and as late as Il or 1890, but not
later. The meal resembles a luncheon,
and the resemblance is more decided
he later the hour it is given, vet there
are certain Well-defined differences.
The coffee is served in breakfast cups.
The breads are always hot. lights are
never included in the table decorations.
and although a salad may be served.
soup should never form part of any
meal called breakfast.
While no formal sweet course is
served at 10 O'Clock breakfast. vet
xS-af1 Of
the close, or french pancakes, the
kind that are spread with jelly. rolled
like q jelly roll. and busted with
powdered sugar, or there may be
strawberry shortcake with whipped
cream, shortcake Of the real kind,
made with biscuit dough, or if eggs
were not previously served. a sweet
omelet may be substituted for waffles
or cakes.
A small and early formal breakfast
begins with the service of choice
fruits in season. This is followed by
either fish or eggs in some form. and
after that a meat dish, such as chops,
kidneys, chicken, or small birds. with
potatoes and a vegetable, such as eel
cry, fresh sliced tomatoes. or the like,
served with a dressing of oil or vim
egar. Two kinds of hot breads should
be served all through the FISH and
meat courses.
Five O'Clock Tea.
The correct 5 O'Clock tea consists
simply of tea and waters. or very thin
sandwiches. or the English paper-thin
slices of buttered toast. For a gath
ering of about % people, waters, sand
wiches, or the buttered bread may he
provided in order TO afford freedom in
choice. Refreshments for an "At
Home" or following club meeting.
or an afternoon of charitable work,
may include a choice of tea, coffee.