Be careful not to drop or break or spill anything. If some such accident happens to you, take it calmly, excusing your- self to the hostess. When sneezing or coughing, turn your face aside, or better hide it behind your handkerchief. Avoid stretching your hand over other people's plates to reach anything. Rather ask for it, or do without. Don't ask for a second service of soup or fish. Never leave the spoon in your cup when bringing it to your lips. When sending your plate for a second service of meat, or vegetables, or sweets, take away your fork and knife, and lay them on your right, side by side, and perpendicular to the table's edge. If you are the host (or hostess) do not press any dish upon your guests. Out of misjudged courtesy they might eat more of it than they care to. If finger bowls are brought upon the table at the close of a meal, only wet the tip of your fingers, passing them slightly over your lips. Remember this little glass vessel is not intended as a wash basin. In a dinner by invitation, the host leads the way from the drawing room to the dining room, having on his arm the lady he wishes particularly to honor. Each gentleman then 200 Table Etiquette follows escorting the lady the hostess has requested him to "take in." The hostess comes last with the gentleman who is entitled to most consideration on this special occasion. If the gentlemen do not stay in the dining room after the ladies' withdrawal — according to the English custom — the party returns to the drawing room in couples, as before, the hostess this time leading the way, and the host closing the march. If the gentlemen are to stay in the dining room, they all rise when the hostess gives the signal for the ladies to with- draw, and the gentleman nearest to the exit opens the door with a bow, closing it after all the ladies have filed out. After the lapse of about half an hour the butler, or waitress, announces that coffee is served in the drawing room, and the gentlemen join the ladies. The half hour before dinner has always been considered as the great ordeal through which the mistress, in giving a dinner party, will either pass with flying colors, or lose many of her laurels. The mistress, however, rnust display no kind of agitation, but show her tact in suggesting light and cheer- ful subjects of conversation, which will be much aided by the introduction of any particularly new book, curiosity of art, or article of vertu, which may pleasantly engage the attention of the company. "Waiting for Dinner," however, is a trying time, and there are few who have not felt — " How sad it is to sit and pine, The long half hour before we dine, Upon our watches oft to look, Then wonder at the clock and cook, * * * * ^ * * And strive to laugh in spite of Fate, But laughter forced soon quits the room, And leaves it in its former gloom. But lo ! the dinner now appears — The object of our hopes and fears, * The end of all our pain !" AETISTIC COOKERY There are many occasions — such as gala dinners, ban- quets, marriage luncheons, silver weddings, etc., — when the mistress of the house is desirous of displaying some extra talent and introducing to her delighted guests some dish of unusual size or merit, surrounded by those beautiful little conceits which have made the reputation of French cooks.

AI-modernized reading of the original text

Be careful not to drop or break or spill anything. If some such accident happens to you, take it calmly, excusing yourself to the hostess. When sneezing or coughing, turn your face aside, or better hide it behind your handkerchief. Avoid stretching your hand over other people's plates to reach anything. Rather ask for it, or do without. Don't ask for a second service of soup or fish. Never leave the spoon in your cup when bringing it to your lips. When sending your plate for a second service of meat, or vegetables, or sweets, take away your fork and knife, and lay them on your right, side by side, and perpendicular to the table's edge. If you are the host (or hostess) do not press any dish upon your guests. Out of misjudged courtesy they might eat more of it than they care to. If finger bowls are brought upon the table at the close of a meal, only wet the tip of your fingers, passing them slightly over your lips. Remember this little glass vessel is not intended as a wash basin. In a dinner by invitation, the host leads the way from the drawing room to the dining room, having on his arm the lady he wishes particularly to honor. Each gentleman then 200 Table Etiquette follows escorting the lady the hostess has requested him to "take in." The hostess comes last with the gentleman who is entitled to most consideration on this special occasion. If the gentlemen do not stay in the dining room after the ladies' withdrawal — according to the English custom — the party returns to the drawing room in couples, as before, the hostess this time leading the way, and the host closing the march. If the gentlemen are to stay in the dining room, they all rise when the hostess gives the signal for the ladies to withdraw, and the gentleman nearest to the exit opens the door with a bow, closing it after all the ladies have filed out. After the lapse of about half an hour the butler, or waitress, announces that coffee is served in the drawing room, and the gentlemen join the ladies. The half hour before dinner has always been considered as the great ordeal through which the mistress, in giving a dinner party, will either pass with flying colors, or lose many of her laurels. The mistress, however, must display no kind of agitation, but show her tact in suggesting light and cheerful subjects of conversation, which will be much aided by the introduction of any particularly new book, curiosity of art, or article of vertu, which may pleasantly engage the attention of the company. "Waiting for Dinner," however, is a trying time, and there are few who have not felt — " How sad it is to sit and pine, The long half hour before we dine, Upon our watches oft to look, Then wonder at the clock and cook, * * * * ^ * * And strive to laugh in spite of Fate, But laughter forced soon quits the room, And leaves it in its former gloom. But lo ! the dinner now appears — The object of our hopes and fears, * The end of all our pain !" AETISTIC COOKERY There are many occasions — such as gala dinners, banquets, marriage luncheons, silver weddings, etc., — when the mistress of the house is desirous of displaying some extra talent and introducing to her delighted guests some dish of unusual size or merit, surrounded by those beautiful little conceits which have made the reputation of French cooks.

The century cook book