Social Life Part 30

Known enemies should be seated as far apart as possible, and, in reality, should never be invited to the same dinner. If this should inadvertently happen, they must remember that common respect for their hostess demands that they recognize one another with ordinary politeness.

Laying the Table.

Much has been said upon this subject in the department of "Table Etiquette," and as laying the table formally for a state affair approaches so nearly the proper setting of the home table, much will be found there that is available upon this important topic.

The table, which, since the introduction of the extension, is no longer the cosy round form which brought the guests so comfortably near one another, should be first covered with heavy felting, or double Canton flannel. Over this is to be laid the heaviest, snowiest damask cloth that the linen closet affords. This should have been faultlessly laundried, and is accompanied by large, fine napkins matching the cloth in design. These should be very simply folded, and without starch, and are laid just beyond the plate toward the center of the table. Square is the best form for folding, and each should contain a small thick piece of bread in its folds. This should be about three inches long and at least an inch thick. This is to be eaten with the soup, not crumbed into it. A roll sometimes takes its place. Some hostesses have the bread pa.s.sed in a silver basket.

A plate is furnished each place, large enough to contain the Majolica plate for raw oysters. Of course a small plain plate may be used for these, but those designed for the purpose are much more elegant. A tiny, fancy salt is provided for each place (see farther in "Table Etiquette").

Two knives, three forks, and a soup spoon, all of silver, are placed at each plate. Some dinner-givers place the knives, forks, and spoon, all on the right side of the plate, excepting the small, peculiarly-shaped oyster fork, which is placed at the left, it having been decided that raw oysters shall be eaten with the fork in the left hand, p.r.o.ngs down.

Still other hostesses place the knives and spoon at the right hand, the forks at the left, the oyster fork diagonally, with the p.r.o.ngs crossing the handles of the others, the law of their arrangement being nowise immutable in its nature.

Silver, gla.s.s, and china, should all be of the brightest. At the right hand of each guest should be placed an engraved gla.s.s for water. To make certain that these are in line all around, it is well to measure with the hand from the edge of the table to the tip of the middle finger and there place the gla.s.s; following this rule around the entire circ.u.mference. This gla.s.s, if wine is used, gives a center, round which the vari-colored winegla.s.ses may be grouped.

A Well-Furnished Sideboard.

The sideboard should contain relays of knives, forks, and spoons, in rows; gla.s.ses, dinner plates, finger bowls standing on the fruit plates, as well as any other accessories that may be needed. At another sideboard, or table, the head waiter, or the butler, does the carving. If the room is small, this last may be relegated to hall or pantry.

In luxurious houses the sideboards are often devoted to bewildering displays of rare china, and cut gla.s.s, but in more modest domiciles they are used simply for the needs of the hour.

Water carafes (water bottles) are placed between every two or three guests. The table should be laid in time,--thus, if the dinner is to be at seven, all things should be in readiness on table and sideboard at six o'clock; this course preventing the slightest confusion. If the dinner napkins are to be changed for smaller ones, these also should be laid in readiness. All the cold dishes, salads, relishes, condiments, etc., should also be on hand.

The most elegant tables frequently have a long mat, or scarf, of ruby, or some other colored plush, with fringed and embroidered ends, laid the entire length down through the center of the table. This affords a charming contrast to the snowy napery, and sets the keynote of color for the floral decorations. The center decorative pieces are now no longer high, thus rendering a glimpse of the person opposite almost impossible, but are low and long.

A mirror, framed in silver, may be set in the center of one of these plush mats; and upon this artistically arranged floral decorations are placed to be reflected in its polished depths. Where ma.s.sive silver table-wares are heirlooms in the family, they are used, despite their height. Center pieces that are recent purchases, are usually of gla.s.s, cut and jewelled, until their brilliancy is a marvel in the lamplight.

Table Decorations.

Where the resources of the dinner-giver are limited, the simple decoration of a few flowers arranged in a fanciful basket, or a rare old bowl filled with roses, is sufficient, and is far more indicative of taste and breeding than many of the set floral pieces fresh from the florist's hand, and speaking more eloquently of the size of his bill, than of taste or appropriateness.

The fancy of the hour, and a pretty one it is, is for ma.s.sing one variety of flower for decorative purposes. Banks of crimson roses down the center of the snowy cloth, or great cl.u.s.ters of vivid red flowers, can be very effectively employed. Sh.e.l.ls may be filled with flowers and used as a table decoration. A large one in the middle, and a smaller one on each side, has a pleasing effect. At each plate a small bouquet of flowers may be laid, those for the gentlemen arranged as b.u.t.tonholes.

In choosing the flowers for decorations, avoid those blossoms having a heavy fragrance, such as the tuberose, jasmines, syringas, as their penetrating odor is productive of faintness in some, and is disagreeable to many, while roses, lilies, lilacs, and many other delicately-scented blossoms, are pleasant to all.

Naturalness is to be aimed at in these decorations, and set floral pieces are in bad taste at a private dinner. Though hundreds of dollars may have been spent in the fleeting loveliness of flowers, the effect to be aimed at is naturalness rather than display. A border of holly, or ivy leaves freshly gathered, may be sewed around the plush scarf through the center of the table, and is a beautiful decoration, far outshining gold embroidery and lace.

Harmonize the color of this scarf with the decorations of the dining-room. Blue, however, or green, does not light up well, while ruby, or some other red, brings out the effect of gla.s.s, china, and silver to the best advantage. Old gold, or olive-brown, is also very pretty. The dining-room should be carpeted to deaden the sound of footsteps.

Lighting the Table.

Gas is, perforce, the most common, but not by any means the most aesthetic means of table illumination, because of its heating and glaring qualities. Wax candles are extremely pretty with tissue shades to match the prevailing tint of the other decorations, besides giving an opportunity for displaying all manner of pretty conceits in candelabra. About twenty-six candles will, all other conditions being favorable, light a table for twelve guests. Much depends, however, on whether the dining-room is finished in light or dark woods as to the number of candles required. Very carefully filled and carefully cared-for lamps of pretty designs are also, especially in country places, an admirable method of lighting the table.

Serving the Dinner.

There are two methods of performing this most important function of the entire dinner, namely, service _a la Russe_, and the American service. The first named, the Russian service, is universally adopted in all countries at dinners where the requisite number of sufficiently well-trained servants are to be had.

This service, which consists in having all articles of food carved, and otherwise prepared, and brought to the guests separately by waiters, or footmen, as they are called in England at private tables, has the advantage of leaving the host and hostess free to converse with their guests. It also has another advantage of presenting the table, as the guests enter the room, free from dishes, save the oyster plates, gla.s.s, silver, flowers, and perhaps at the two ends of the board, Bohemian gla.s.s flagons, of ruby-red, containing such decanted wines as do not need icing.

The table also, being so carefully cleared at the end of each course, should present about the same faultless appearance at the close of the feast as at its beginning. The guests being seated at their respective places, Majolica plates containing raw oysters on the half-sh.e.l.l, or otherwise, with a piece of lemon in the center are, if not already in place, immediately put before each guest. The roll, or piece of bread, should be at once removed from the folds of the napkin, and the servants, when all are seated, pa.s.s red and black pepper. The oyster plates are then removed and plates of soup follow, dished from a side table by the head waiter, and served by two others, who pa.s.s down opposite sides of the table carrying each two dishes. Where two kinds of soup are provided, each guest is given the choice.

How the Dishes are to be Pa.s.sed.

The servants, in pa.s.sing the dishes, begin with the guest upon the right hand of the master on one side of the table, ending with the mistress of the house. Upon the other side they begin with the guest upon her right and end with the host. As one servant pa.s.ses the meat or fish, another should follow, bearing the appropriate sauce or vegetable that accompanies it.

The servants should wear thin-soled shoes, step lightly, be ungloved, and always have a small-sized damask napkin wrapped around the thumb of the right hand, as dexterity in handling the dishes requires that they should extend the thumb over the edge of the dish.

They should pa.s.s all dishes at the left of the guests, that their right hand may be free to take them. Wines only are excepted, these being always poured at the right. Servants should never lean across any guest at table in order to reach or pa.s.s an article.

In pa.s.sing an _entree_ (ongtray), which is simply a dish served in the first course after fish, the dish should be supplied with a silver spoon and fork and held low enough so that the guests can help themselves easily. _Entrees_ follow the roasts sometimes, as well as, or instead of, coming after fish. Sweetbreads and croquettes come under this head. These require hot plates.

The soup removed, which should be done quickly as possible, fish should be immediately served, together with whatever vegetables form the accompaniment. When these plates are removed the roast meats are served on hot plates. One vegetable is usually served with each meat course, and occasionally some vegetable forms a course by itself.

This, however, only lengthens out the repast, and is not to be recommended.

A fresh plate is served with each course, it being the rule that no two meals should be eaten from the same plate.

Serving the Different Courses.

Game forms the next course, with such sauces and accompaniments as are desired. The salad follows and usually forms a course by itself, accompanied by crackers, or thinly b.u.t.tered half slices of brown bread. These are usually pa.s.sed in a silver breadbasket.

Roman punch, when it is served, comes between the roasts and the game, thus preparing the palate for the new flavor. Cheese follows the salad sometimes, and sometimes accompanies it. Then the ices and sweets.

When the ices are removed, the desert plates, overlaid with a dainty doily, upon which is set a finger-bowl, are pa.s.sed, and the fruits appear. Confections are then served, to be followed with black coffee in tiny after-dinner coffee-cups, which are pa.s.sed on a salver, together with lump sugar, and small gold or silver spoons; no cream.

The strong, French _Cafe et noir_ [Transcriber's Note: Cafe noir], or black coffee, is always used.

If liquors are served they come in here, a decanter of Cognac being frequently handed around with the coffee.

Jellies for the meats, relishes such as olives, celery and radishes; all the sharp sauces and condiments which are to be used during the meal, are on a sideboard, together with a silver breadbasket containing a reserve of bread.

The butler should have some means of signalling for anything wanted by means of a bell that rings in the kitchen, also of letting the cook know when it is time to send up another course.

Guests, while not expected to ask for second helpings of any course, are always permitted to ask for renewed supplies of bread, water or champagne when wished.

All dishes are to be removed quietly, and either placed in a dumbwaiter or given in charge of a maidservant just outside the door.

If it is necessary to have any dishes or silver used again, they must be cleansed out of sight and hearing of the guests, as also no odor of cookery must reach the dining-room. Large, flat baskets must be in readiness to transport the china and silver to the kitchen.

To wait at a large dinner the attendants should average one to every three people: hence, it will be well for the small household to engage outside attendance. Very skilful servants have been known to successfully attend to as many as six guests, but one must be sure of this beforehand.

The Menu.

It will be seen after a perusal of this that the order of the formal, modern dinner _a la Russe_, is very much as follows: Oysters, soup, fish, roast, entrees, Roman punch, game, salad and cheese, dessert, fruits, sweets, coffee. To make this clearer, one bill of fare will be given as an example, always remembering that the number of courses may be lessened in order to suit the taste or purse of the host. Many courses are not a necessity, but the finest quality and the best of cookery should mark each dish served.