Social Life Part 42

Many very fashionable people conduct the garden party in the style of an afternoon tea, receiving and entertaining their guests in the open air until ready to serve refreshments, when all are invited to the dining-room to partake of them. This mode is very convenient and quite pleasant, though it divests the occasion of much of the novelty and charm belonging to it.

When the refreshments are to be served in the garden or lawn, of course the dishes must all be cold, and may consist of salads, _pates_, pressed meats, Charlottes, jellies, ices, cakes, lemonade and iced tea. A cup of hot tea should always be in readiness in the kitchen for those ladies desiring it.

[Ill.u.s.tration: A LAWN PARTY.]

Servants should be well trained when in attendance to prevent confusion. Dishes, knives, forks and spoons should be removed when used, and put in baskets or trays in readiness for them, and a fresh supply brought to replace them.

Tables and Refreshments.

Numbers of small tables, with pretty, fancy covers, and colored napkins, should be set around under trees, near fountains and other suitable places, with camp-stools for the accommodation of guests when partaking of refreshments.

Servants should to be very careful in going from place to place with dishes to be served never to spill or drop the contents on ladies'

dresses.

Gentlemen may help the ladies, if they prefer, and wait on themselves, requiring the servants only to remove the dishes and replenish the pitchers with lemonade, milk or water.

Fruits, pineapples, strawberries, raspberries, peaches and grapes are served at garden parties, and should be of the finest quality.

Ices are a very acceptable addition to an outdoor entertainment, being light and refreshing for warm weather; they are served in fancy paper cups, laid on ice plates.

For ladies desiring to give garden parties, the following bill of fare will be found sufficient:

Cold Rolls. Mixed Sandwiches. Brown Bread. Pickled Tongue.

Pate de foie gras. Jellied Chicken. Cold Birds.

Lobster Salad. Charlotte Russe. Biscuit. Glaces. Fancy Cakes.

Fruits. Lemonade. Iced Tea. Strawberry Acid.

In England the refreshments are always served in a _marquee_ (large tent) on the lawn.

For such outdoor entertainments foods that require little use of knife and fork should be chosen; sandwiches should never be made of sliced meats as they are awkward to handle. Crusts should be trimmed off, and the filling shredded or grated to a paste, and highly seasoned. For the same reason hot drinks should be dispensed with as far as possible. Gla.s.ses are to be filled but two-thirds full. None of these precautions are necessary when the refreshments are served indoors.

For the out-of-doors feast a number of small tables should be provided; cover with fancy cloths and on them place piles of plates alternating with folded napkins, breadbaskets, or trays heaped with sandwiches and b.u.t.tered tea biscuit, baskets of fancy cakes, and plenty of reserve napkins. Have some of the a.s.sistants pa.s.s these, beginning with the plates, and to the maidservants leave the service of tea, coffee, cream and sugar (when these are given) and other drinkables.

By this time the gentlemen who first a.s.sisted will have been served and the maids can turn their attention to the ices. Ice cream can be served as above, and ices in gla.s.s cups; after this the maids can gather up the dishes in baskets. A caterer may be called upon to furnish the feast, in which event all trouble will be spared the hostess. Do not use the best gla.s.s and china at these entertainments; the danger of breakage is too great.

At many gatherings a special table is supplied for the gentlemen, where soda-water, claret cup, and sometimes wines are served. The men help themselves, but a manservant is present to supply fresh gla.s.ses, etc. This table depends entirely upon the principles of the hostess.

If no hours are mentioned, the guests usually disperse about dusk, unless dancing is provided for those who wish to stay and enjoy it.

Seats.

The business of providing seats is a comparatively trifling affair when there are to be young people present, who prefer clean turf or the piazza steps to any more luxurious lounging place. For the older guests, less unconventional accommodations may be devised. Light rockers, camp chairs, wooden or wicker settees are pretty, and in harmony with the rustic nature of the reception. It is well, also, to have rugs or strips of carpet laid about, for the benefit of those who dread the dampness that some imagine rises from the ground even in the midst of the most obstinate drought. Cushions are invaluable at such times, whether used as footstools for the more delicate guests, to soften porch steps, or to convert stumps and gra.s.sy knolls into divans, for those who like low seats, but yet have a due regard for their bones or dresses.

A charming, and thoroughly rustic style of seat, can be formed of dry, sweet hay. Tossed up in generous piles, to make couches, or heaped against the trunks of trees to simulate arm chairs, they provide resting places that are not only luxurious, but uncommon. The costliest upholsterer can furnish no chairs or sofas more softly padded or more deliciously perfumed than these. With rugs or shawls thrown over them, to guard the garments of their occupants from any possible injury from moisture or from crushed insects, they are all that the most fastidious could demand.

Hammocks, also furnished with cushions, are always comfortable and picturesque, while screens are valuable additions to the furniture of this open-air drawing-room. Covered with cretonne, felt or paper of any shape and size, these are almost indispensable for shielding from draughts in breezy weather, or sheltering from obtrusive sunlight on a sultry day.

Lawn Parties for Charity.

In case of a charitable object, the refreshments are disposed of at reasonable prices. In this case the menu should be restricted to a few articles. Berries, ice cream and cake are frequently sufficient; coffee can be added. Dainty b.u.t.tonhole bouquets should also be provided and sold to the gentlemen for prices in advance of their value. Afterward, with the piazza for a stage, a little program of music, singing and recitations can be carried out.

At any garden party, music and singing are in order, and at very grand affairs, paid musicians of note are engaged. Orchestras also are frequently somewhere on the grounds.

Breakfasts, Luncheons and Teas.

[Ill.u.s.tration]

A breakfast or a luncheon is somewhat less formal than a dinner and, hence, so much the more delightful.

The breakfast party includes both gentlemen and ladies while, as a rule, the luncheon is an entertainment given to ladies. The invitations to a breakfast may be written, engraved or verbal. If a large number of guests are invited to meet some distinguished stranger, engraved invitations are issued.

Five days or a week's notice is usually considered sufficient, but if distinguished wits and scholars are to be secured, it is well to give a longer period, since their time, always in demand, should be bespoken well in advance. A reply to the invitation is a necessity, because the hostess wishes time, in case of non-acceptance, to secure another guest.

Where the breakfast is less stately in character, an informal note, written by the hostess, in the first person, is a pleasant method, or simply written on the lady's visiting cards under the name in this form: Breakfast, Tuesday, ten o'clock, February fifteenth.

Artificial light is out of place, and sunshine should flood the apartment, while a certain airiness and daintiness should pervade the table appointments, quite the opposite of the elaborate display that characterizes the dinner party. Flowers should form the decorations of the table. Breakfast parties are a very convenient mode of social entertainment for those whose limited means will not admit of a more extensive display of hospitality.

Ten o'clock is the usual hour, though it may be as late as twelve, thus differing from the luncheon, which is never earlier than one.

Breakfast parties are a favorite reunion with literary people, who generally take the morning hours for leisure, leaving brain work until later in the day. Sidney Smith said he liked breakfasts, "because no man was conceited before one o'clock in the day."

In serving breakfast the bill of fare, unless for special occasions, should never be elaborate, but rather dainty and attractive, as the appet.i.te usually needs tempting at this early hour; fewer courses of a more delicate variety should be served than at other meals. The hostess dispenses the coffee, tea and chocolate from the head of the table; the substantials are set in front of the host, who may help the plates and hand them to the waiter to serve; the vegetables and other dishes may be handed from the side table.

Concerning the Viands.

It is well-bred to serve the breakfast with as little formality as possible, and with as few attendants; one servant, a maid, or man servant is sufficient unless the party is unusually large.

If grape-fruit be used for a first course, or orange skins filled with juice, a wreath of smilax on each plate makes a pretty decoration.

A breakfast should invariably begin with fruit, followed by a course of eggs. This latter is one of the essentials, and offers a greater variety than is perhaps known outside of France. A Spanish omelette, if properly made, is a thing to be treasured among the "pleasures of memory." Stuffed eggs, or hard boiled eggs cut in slices, with a bechamel or white sauce, are appropriate and generally liked. A fish course, an entree, one meat, a salad and a sweet course should follow next in order, concluding with coffee. The entree and the meat may form one course, if a slice of duck with olives, fried chicken or some such dish be selected.

Ices of all kinds are entirely out of place at a breakfast. An omelette soufflee, peaches with cream, or best of all a fruit salad, are within the proprieties. This last never fails to call forth enthusiastic appreciation. It is simply made, and keeps perfectly for two or three days. Half a dozen oranges should be peeled, leaving no particle of the white adhering, and then cut in small pieces. Half a ripe pineapple, broken with a fork into bits and sugared to taste, and four bananas sliced, are mixed with the oranges, and the whole put on ice for three or four hours. This will be found a dish rivalling the ambrosia of high Olympus.

With the first course of fruit, finger-bowls are in readiness, but are removed at its close. Hot breads and breakfast cakes are always suitable, and oatmeal, carefully cooked and served with thick cream and powdered sugar, often follows the fruit. The closing course should be hot cakes served with honey or maple syrup.

If there are ladies present, or the hostess presides, the coffee, chocolate, etc., are poured by her, and after the first course she asks the guests when they will have it served.

The following will be found an acceptable bill of fare for an ordinary breakfast party. It can of course be varied to suit the convenience and taste of housekeepers.

Bill of Fare for Breakfast.