May I impose upon your agreeable disposi- tion, and ask you to help me out at a dinner party, on Thursday, the tenth? One of my guests met with an accident on the ice last night, and will not be able to be present. We are dining at seven o'clock. My husband and I will consider ourselves under pleasant obligations to you for the pleasure of your presence as well as the favor you will be doing us. Sincerely yours, Marian Crosby. 28 J DINNER GIVING Such invitations should be answered at once in the same friendly terms that the invitation was worded. 14 Parkway Drive Feb. 8, 19. . Dear Mrs. Crosby: It will afford me great pleasure to dine with you, and at the same time serve you. I shall be with you on Thursday at seven o'clock, and hope to be able to assure you that the pleasure of the situation is all mine. Very sincerely yours, Thomas B. Fenwick. Still less formal invitations may be given verbally over the telephone. In preparing the house for a dinner party, first have it spotlessly clean, well aired, and simply decorated. Vases of flowers, set around on various stands, and shaded lamps serve the purpose of decoration. See to it that the comforts of the guests are closely attended. Provide a dressing room for ladies where their wraps may be removed. Gentle- men lay aside their coats, hats, and gloves in the hall. The dining room, of course, requires the most attention. The tem- perature of this room should be kept at about 75 degrees. Ventilation is important; be sure that no odors from the kitchen be allowed to drift into the dining room. The light in the room should be centered upon the table, so that every part of the cloth is radiant. If possible, have it so shaded that the eyes of the persons seated around the table are protected. Shaded can- dles serve the purpose of table decorations and throw a soft light on the table. Setting the table. Before the cloth is spread, a thickness of felt or flannel should be placed over the table. Then a large white pure linen cloth should be laid, having the center crease of the cloth run- ning straight down the middle of the table. The cloth should be long enough so that the four corners almost touch the floor. A flat' centerpiece of flowers is the chief ornament of every table. This may be in a flat basket or a large flat cut glass bowl filled with flowers. Have harmony of color in table decorations ; for instance, pink sweet peas, pink roses, or pink carnations should be used with pink lamp shades. Yellow daffodils, yellow roses, or yellow jonquils look well when used on a table with yellow shaded lights. DINNER GIVING 28 K The menu. The number of courses served depends upon the num- ber of guests to be present, usually. If eight persons are present, seven or eight courses are served; for a banquet fourteen courses may be served. For six, a five or six course dinner is sufficient. For an eight course dinner the order of serving is: (I) Grape fruit or oysters (2) Clear soup (3) Fish (4) Entree (5) Roast (6) Salad (7) Dessert (8) Coffee LESSON II HINTS ON THE PREPARATION AND SERVING OF A MEAL There are three recognized forms of service, the English, the Rus- sian, and the Compromise.

AI-modernized reading of the original text

May I impose upon your agreeable disposition, and ask you to help me out at a dinner party, on Thursday, the tenth? One of my guests met with an accident on the ice last night, and will not be able to be present. We are dining at seven o'clock. My husband and I will consider ourselves under pleasant obligations to you for the pleasure of your presence as well as the favor you will be doing us. Sincerely yours, Marian Crosby. 28 J DINNER GIVING Such invitations should be answered at once in the same friendly terms that the invitation was worded. 14 Parkway Drive Feb. 8, 19. . Dear Mrs. Crosby: It will afford me great pleasure to dine with you, and at the same time serve you. I shall be with you on Thursday at seven o'clock, and hope to be able to assure you that the pleasure of the situation is all mine. Very sincerely yours, Thomas B. Fenwick. Still less formal invitations may be given verbally over the telephone. In preparing the house for a dinner party, first have it spotlessly clean, well aired, and simply decorated. Vases of flowers, set around on various stands, and shaded lamps serve the purpose of decoration. See to it that the comforts of the guests are closely attended. Provide a dressing room for ladies where their wraps may be removed. Gentlemen lay aside their coats, hats, and gloves in the hall. The dining room, of course, requires the most attention. The temperature of this room should be kept at about 75 degrees. Ventilation is important; be sure that no odors from the kitchen be allowed to drift into the dining room. The light in the room should be centered upon the table, so that every part of the cloth is radiant. If possible, have it so shaded that the eyes of the persons seated around the table are protected. Shaded candles serve the purpose of table decorations and throw a soft light on the table. Setting the table. Before the cloth is spread, a thickness of felt or flannel should be placed over the table. Then a large white pure linen cloth should be laid, having the center crease of the cloth running straight down the middle of the table. The cloth should be long enough so that the four corners almost touch the floor. A flat' centerpiece of flowers is the chief ornament of every table. This may be in a flat basket or a large flat cut glass bowl filled with flowers. Have harmony of color in table decorations ; for instance, pink sweet peas, pink roses, or pink carnations should be used with pink lamp shades. Yellow daffodils, yellow roses, or yellow jonquils look well when used on a table with yellow shaded lights. DINNER GIVING 28 K The menu. The number of courses served depends upon the number of guests to be present, usually. If eight persons are present, seven or eight courses are served; for a banquet fourteen courses may be served. For six, a five or six course dinner is sufficient. For an eight course dinner the order of serving is: (I) Grape fruit or oysters (2) Clear soup (3) Fish (4) Entree (5) Roast (6) Salad (7) Dessert (8) Coffee HINTS ON THE PREPARATION AND SERVING OF A MEAL There are three recognized forms of service, the English, the Russian, and the Compromise.

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