Mrs. Seely's Cook Book: A Manual of French and American Cookery : with ..

Shape of To begin with the t^ble : the prettiest to look at are those which are five feet square, where two people sit on each side, but they are by no means the best for social purposes. The 46 DINNEBS AND DINNBR-GIVINQ 47 oomers stick out and interfere somewhat witb the seryice, and, what is more serious, the talk does not seem to pass them easily. At dinners of more than ten or twelve, conversation must neces- sarily, most of the time, be a series of duets, and ali a hostess can do is to assort her pairs caref uUy beforehand. But one of the chief charms of a small party is that the talk may be general, and experience has shown that it is not nearly so likely to flow smoothly back and forth if there is a little angle jutting out between two of the guests. And then, if there should be only Anang»- six people, two of them sit on one side, two on the other, and ™^ ®' the host and hostess at the ends alone, with an empty space on either side of them, which has a somewhat ehilling influence. The old-fashioned round table, which may be made as long as one chooses by the insertion of leaves, is much more practical, and one which is f our feet six across is quite large enough f or six people. It is a good pian to bave one of the leaves cut in half, and the addition of a half -leaf will usually make the table large enough for eight. People do not want to sit with their elbows pressed against their sides, like trussed fowls, and there must be room to pass the dishes between them. But after comfort is once assured, the closer together people are seated the better for the gayety of a dinner. The most convenient dining room, so far as service is con- pun of cemed, is one in which the door into the pantry is at the farther ^*"*"8 end, away from the entrance into the room, because the screen, which should always bidè a pantry door, can in that case also bidè a table from which the service of the table is performed. Besides the dining-table with its chairs, and the sideboard, Thesìd»- every dining-room should bave a serving-table, which is usually ^*^- of polished wood, with a shelf across it halfway down. This table is in view of the guests, and on it are placed the finger- bowls with their doilies and plates, and any reserve glasses or table accessories which are pretty to look at, such as the cakes for dessert. Decanters of wine always look weU standing on 48 MBB. SEELT'S COOK BOOK Caning. the sideboard until the time for wine serving. The carving can be done in the pantry if there is no way of concealing what may be called a working serving-table, but if one can be placed be- 8ide the pantry door and behind the screen, it ìs a great advan- tage, as it obviates much opening of the pantry door, which, by the way, should always bave a spring and no latch, so that it may be pushed open and will close noiselessly. The working 8erving-table is best made of ordinary soft wood, with the legs stained dark, and should be covered between meals with any table cover which will look well in the room. While in use it has a canton flannel undercloth, and a white tablecloth over that, folded like a scarf lengthways, so that it may not interfere with the servants' feet.