Twentieth century home cook book

Of course, foppishness is not inculcated, but strict cleanliness and perfect propriety of demeanor are, and he who enters society should be willing to pay that amount of deference to the wishes of others. He who feels it too great a bother, should wisely resolve to keep himself in strict seclusion, and not subject himself to the observation and ridicule which will most certainly be excited by singularity and awkwardness of behavior. So true is this, that in this age of the world the plain and ordinary rules of etiquette have become a necessary part of education, and we find deportment a branch of study taught in all finishing schools. How many have suffered almost torture from bashfulness occasioned by ignorance of what are the correct things to be done in certain contingencies, or from an awkward unfamiliarity with the requirements of custom and society. It is to relieve all such embarrassments that we here condense and present in their simplest form, the rules of etiquette pertaining to every social custom ; making a brief but comprehensive and complete code of the laws of society. IV. Etiquette of Dining— How Many to Invite. Invitations to a formal dinner are usually issued from two to three days to a couple of weeks before it is to occur, and the card of invitation should bo at once answered, either by an acceptance or a " regret," couched in proper and becoming terms. We give some forms of both in their proper places. 1. The success of the dinner depends upon the cook and caterer, but the truest pleasures of it, " The feast of reason and the flow of soul," depend greatly upon the tact and judgment of the host and hostess. 2. Pleasant people must be invited, and a proper number brought together — neither too many nor too few. If there is a large crowd, acquaintance progresses more slowly, and it is more difficult to select in such numbers the persons best suited to cause a feeling of genial good humor, or, as the French aptly express it, hommie. 3. On the other hand, if the party is too small, it will lack the proper element of diversity, without which it is apt to sink into monotonous insipidity. 4. From six to fifteen (never thirteen, since the superstitions of some people concerning that number should be consulted) make a party combining all of the necessary advantages. 5. In regard to the number thirteen, it may not be generally known that, until the close of the Bourbon dynasty in France, there were certain persons who made a living by acting as diners-out, to fill up any parties which from accident or other causes were found, on sitting down to the table, to consist of this unlucky number. These trieziemes, as they were called, were men of culture, wit and accomplishments, and were always ready at a moment's notice to make up a party to the number of fourteen, receiving therefor a stipulated wage. V. Dinner Costumes. 1. If an invitation to a formal dinner is accepted, it is expected that the guest will appear in the regulation "full dress," which consists of black waistcoat, trowsers and coat, with white gloves and tic. 2. The coat must be of the swallow-tail pattern. White waistcoats were long worn with this costume, but the indications are that they will be discarded even in summer. 3. At a dinner party a gentleman is allowed to wear richer jewelry than would be considered correct on any other occasion. But few, however, avail themselves of this latitude, and the only essential requirement is that the costume should be clean and well brushed. 4. Patent leather boots are never proper, but very low shoes of this material and black silk socks are fashionable.