: Dinners and Luncheons: Novel Suggestions for Social Occasions by Pierce Paul - Menus; Luncheons; Dinners and dining

@FreeBooksWed 07 Jun, 2023

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DINNER-GIVING FOR THE CONVENIENCE OF BUSY HOUSEWIVES.

Three things are required to give an enjoyable dinner party; good taste, good judgment and an intuitive sense of harmony. Good taste suggests the proper thing in table dressing, in menu cards, in viands and beverages. Good judgment dictates the fortunate time, the appropriate guests, the seasonable dishes and topics; and last, a sense of harmony is the quality that throws a glamour over all, combining pleasant parts in one symmetrical whole, making a picture "distinct like the billows, but one like the sea." This sense of harmony never yokes uncongenial persons at table, except through unavoidable necessity. It is on the alert to suggest congenial topics and deftly turn the conversation away from disputed or disagreeable ones. It will often succeed in putting a garrulous and self-assertive man who likes to talk all the time, beside a mild and inoffensive woman who is content if she has naught to do but listen and--eat. It will swell the heart of a silent man with gratitude by reversing this action and placing beside him a woman who chatters like a magpie. It will often turn the stupid guest, who for various reasons will, in spite of all, occasionally appear at the best of tables, over to an intimate friend to whom a sacrifice for the sake of the host or hostess is a pleasure thus saving the formal guest and maintaining the reputation of the household for excellent management. In fact this sense of harmony is the essence that permeates and vitalizes the entire proceedings and assures success to the hostess, because it guarantees pleasure to the guests.

Nervousness, annoyance, anxiety on the part of the host or hostess during the serving of dinner are the deadly foes of enjoyment. If you feel these, therefore avoid showing them as you would avoid doing any other act sure to bring discomfort to those you are entertaining. Nothing conduces more to the enjoyment of guests than the fact that the host is sharing the enjoyment. What if some servant blunders or some dish is spoiled! It is aggravating, of course, but in most cases it will afford amusement if the host regards the blunder good naturedly. Of course no lady or gentleman will lose temper under such circumstances. Such an exhibition would be unspeakably vulgar; but there ought not to be even a display of irritation or a pursuing of the subject beyond a passing and good natured remark.

There is, however, a tendency on the part of too many hosts to fix their thoughts intently on the dinner and the way it is served. They try to show an interest in the conversation, while throwing furtive glances at the servants and taking occasion to communicate orders or complaints in asides. It is far better to say, "John, give Mr. Black some wine," than to communicate the order by nods and winks as if you were secretly ashamed to have Black know that you were observing his consumption of fluids, or were trying to get him intoxicated surreptitiously. Really, of the two evils, it is better to be too inattentive--to let a course wait even--than to be on the alert, watching the dilatory eater and summoning the servant the moment he lays down his knife.

A young housekeeper in medium circumstances should never attempt too much, too large a number of guests or too many courses. It is always best to practice the dishes before, in fact, if exquisite cooking and cooking even on the smallest scale, is the daily habit, no company, however large, can upset the hostess or her domestics.

And a woman who cultivates the art of little dinners soon becomes famous; men admire her and envy her husband, women dote on her, for an invitation means brightness and merriment as well as a congenial companion. The young married woman who is expert in blending sauces, is just as clever in mixing the human elements of attraction and amalgamation.

Refreshments, daintily served, stimulate conversation; ice cream breaks the ice, so to speak, and warms the company. Serving food is a visible demonstration of hospitality which all the philosophy in the world cannot cover.

Gorgeous ornamentation of dinner table is conceded to be bad form. The embellishment--the ornate, if you will--has been overdone, and now there is a reaction which tends to simplicity extreme expressed by a handsome centerpiece and a moderate exposition of not common flowers.

A different kind and color of china with every course is affected by those whose cabinet is crowded and who are proud of it, but this pride has its limitations among people of refinement and culture. This class does not give dinners simply to exhibit earthly treasure and create envy, and, perhaps, covetousness, too.

The larger the table napkin the better. A yard square is none too big, and pleasantly recalls the Parisians, whose liberality in damask is proverbial but not a characteristic in anything else. The material should be the best obtainable, and the design the most beautiful. Any lace edging or embroidery, plain or colored, is just as bad taste as quinine.

Knives, forks and spoons now-a-days, for almost everything, are somewhat confusing to those who do not dine out with sufficient frequency to keep up with the continually advancing procession. Some of these knives, forks and spoons are quite unnecessary, not to say silly, but the business of the silversmith must be considered.

UPON THE SERVING OF WINES.

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