Of course, all should have been decided on beforehand, and the
places should be designated with as little confusion as possible. The suc-
cess of the dinner will depend largely upon the grouping of agreeable per-
sons. The host leads the way to the dining-room, the hostess follows last, and
all guests stand until she is seated. (In France, and at large dinner parties
in this country, a card with the name of each guest is placed on the plate :
which is intended for him.) Once seated the rest is simple routine. Ease
of manner of the host and hostess, and quiet and systematic movements in
attendants, who should be well trained, alert and noiseless, but never in a
hurry, are indispensable. Any betrayal of anxiety or embarrassment on the
part of the former, or blundering by the latter, is a wet blanket to all enjoy-
ment.
The attendant places each dish in succession before the Hose or hostess
(the soup, salad and dessert only being served by the hostess) with the pile
of plates. Each plate is supplied, taken by the attendant on a small salver,
_and set before the guest from the left. Any second dish which belongs to
the course is presented at the left of the guest, who helps himself. Asa rule
the lady at the right of the host, or the oldest lady, should be served first.
As soon as any one has finished, his plate is promptly removed, and when
all are done, the next course is served in the same way. Before the dessert
is brought on, all crumbs should be brushed from the cloth. The finger-
bowls, which are brought in on the napkin on the dessert-plate and set off
to the left of the plate, are used by dipping the fingers in lightly and drying
them on the napkin. They should be half full of warm water with a bit of
lemon floating in it. When all have finished dessert, the hostess gives the
signal that dinner is ended by pushing back her chair, and the ladies repair
to the drawing-room, the oldest leading and the youngest following last, and
the gentlemen repairing to the library or smoking-room. In about half an
hour, tea is served in the drawing-room with a cake-basket of crackers or
little cakes, the gentlemen join the ladies, and after a little chat over their
cups, all are at liberty to take leave.
It is, of course, presupposed that the host carves, and carves well. If he
does not he should forego the pleasure of inviting his friends to dinner, or the
dinner should be from chops, ribs, or birds which do not require carving.
394 _ THE HOST AND HOSTESS.
In making up a dinner party, it is all important to know who will accept;
and invitations, which may be written or printed, and should be sent by mes-
-senger and never mailed to personsin the same town, should receive a prompt
reply, aday’s delay being the extreme limit. The simplest form of invitation
and reply is best, but both must be formal, this being one of the occasions on
which the wings of genius must be promptly clipped. Ten minutes beyond
the appointed time, is the utmost limit of tardiness admissible in a guest, and
ten minutes early are quite enough.
THE HOST AND HOSTESS.
Buckeye cookery
1892Page 237
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Of course, all should have been decided on beforehand, and the places should be designated with as little confusion as possible. The success of the dinner will depend largely upon the grouping of agreeable persons. The host leads the way to the dining-room, the hostess follows last, and all guests stand until she is seated. (In France, and at large dinner parties
in this country, a card with the name of each guest is placed on the plate :
which is intended for him.) Once seated the rest is simple routine. Ease of manner of the host and hostess, and quiet and systematic movements in attendants, who should be well trained, alert and noiseless, but never in a hurry, are indispensable. Any betrayal of anxiety or embarrassment on the part of the former, or blundering by the latter, is a wet blanket to all enjoyment.
The attendant places each dish in succession before the host or hostess (the soup, salad and dessert only being served by the hostess) with the pile of plates. Each plate is supplied, taken by the attendant on a small salver, _and set before the guest from the left. Any second dish which belongs to the course is presented at the left of the guest, who helps himself. Asa rule the lady at the right of the host, or the oldest lady, should be served first. As soon as any one has finished, his plate is promptly removed, and when all are done, the next course is served in the same way. Before the dessert is brought on, all crumbs should be brushed from the cloth. The fingerbowls, which are brought in on the napkin on the dessert-plate and set off to the left of the plate, are used by dipping the fingers in lightly and drying them on the napkin. They should be half full of warm water with a bit of lemon floating in it. When all have finished dessert, the hostess gives the signal that dinner is ended by pushing back her chair, and the ladies repair to the drawing-room, the oldest leading and the youngest following last, and the gentlemen repairing to the library or smoking-room. In about half an hour, tea is served in the drawing-room with a cake-basket of crackers or little cakes, the gentlemen join the ladies, and after a little chat over their cups, all are at liberty to take leave.
It is, of course, presupposed that the host carves, and carves well. If he
does not he should forego the pleasure of inviting his friends to dinner, or the
dinner should be from chops, ribs, or birds which do not require carving.
[illustration: page number 394]
In making up a dinner party, it is all important to know who will accept; and invitations, which may be written or printed, and should be sent by mes- -senger and never mailed to personsin the same town, should receive a prompt reply, aday’s delay being the extreme limit. The simplest form of invitation and reply is best, but both must be formal, this being one of the occasions on which the wings of genius must be promptly clipped. Ten minutes beyond the appointed time, is the utmost limit of tardiness admissible in a guest, and ten minutes early are quite enough.
THE HOST AND HOSTESS.