,dinners and ,luncheons ,dinners and ,luncheons ,,novel ,,suggestions ,,for ,,social ,,occasions4 ,compiled by ,,paul ,,pierce ,editor and ,publisher of ,what ,to ,eat1 the ,national ,food ,magazine4 ,superintendent of ,food ,exhibits at the ,st4 ,louis ,world's ,fair4 ,honorary ,commissioner of ,foods at the ,jamestown ,exposition4 99 99 99 99 99 ,,brewer1 ,,barse ,,company ,,chicago ,copyrighted #aijg by ,,paul ,,pierce4 ,respectfully dedicated to the overworked1 perturbed ,american hostess in the sincere hope that the suggestions herein may lighten her perplexities and transform her work of entertaining from a task of dread to one of delight4 ,this little book is the first of a series containing suggestions for entertaining1 which will give the hostess novel and practical ideas on the manner of preparing and conducting various social affairs4 ,there is also another volume on ,parties and ,entertainments1 one on ,suppers1 and another on ,breakfasts and ,teas and a fifth on ,weddings and ,wedding ,celebrations4 ,these volumes1 it should be remembered1 have been compiled by the publisher of ,what ,to ,eat1 ,the ,national ,food ,magazine1 ,america's leading publication upon entertainments1 dinners1 menus1 recipes and the other subjects of importance to the hostess4 ,with the exercise of a little ingenuity and originality1 the directions may be varied--added to or altered--to suit all needs4 ,this first book is designed especially to describe those dinners and luncheons which1 while complete in themselves1 also afford the best suggestions for others4 ,,the ,,publishers4 ,,contents4 ,,chapter ,i4 ,dinner ,giving for the ,convenience of ,busy ,housewives--,upon the ,serving of ,wines4 ,,chapter ,,ii4 ,how to ,send the ,invitation--,how to ,serve in ,proper ,form ,dinners and ,luncheons ,with ,menus and ,recipes--,the ,invitation--,dinner ,menus--,simple ,menu--,more ,elaborate ,menu--,a ,full ,course ,dinner--,the ,ease of a ,course ,dinner--,a ,fine ,menu--,a ,mid-,summer ,dinner--,luncheon ,menus--,simple ,luncheon--,more ,elaborate ,luncheon--,a ,berry ,luncheon--,mid-,summer ,luncheon--,a ,rural ,luncheon--,buffet ,luncheon for ,sixty4 ,,chapter ,,iii4 ,dinners and ,entertainments for ,patriotic1 ,holiday and ,special ,occasions--,valentine ,luncheon--,a ,lincoln ,dinner--,for ,st4 ,patrick's ,day--,attractive ,easter ,luncheon--,cap and ,bells ,luncheon for ,april ,first--,decoration ,day ,luncheon--,for a ,hallowe'en ,dinner--,a ,fourth of ,july ,dinner--,a ,luncheon for ,thanksgiving--,thanksgiving ,dinner--,a ,christmas ,dinner--,an unusually ,original ,dinner--,a ,spring ,dinner--,college ,dinners4 ,,chapter ,,iv4 ,ice ,breakers1 ,suggestions for ,dinner1 ,menu and ,place ,cards1 ,table ,stories1 ,toasts1 ,table ,decorations4 ,,chapter ,v4 ,helps ,over ,hard ,places--,hints to the ,hostess--,don'ts for the ,table--,the ,emergency ,mistress--,passing the ,loving ,cup4 ,,chapter ,i4 ,,dinner-,,giving ,,for ,,the ,,convenience ,,of ,,busy ,,housewives4 ,three things are required to give an enjoyable dinner party2 good taste1 good judgment and an intuitive sense of harmony4 ,good taste suggests the proper thing in table dressing1 in menu cards1 in viands and beverages4 ,good judgment dictates the fortunate time1 the appropriate guests1 the seasonable dishes and topics2 and last1 a sense of harmony is the quality that throws a glamour over all1 combining pleasant parts in one symmetrical whole1 making a picture distinct like the billows1 but one like the sea4 ,this sense of harmony never yokes uncongenial persons at table1 except through unavoidable necessity4 ,it is on the alert to suggest congenial topics and deftly turn the conversation away from disputed or disagreeable ones4 ,it will often succeed in putting a garrulous and self-assertive man who likes to talk all the time1 beside a mild and inoffensive woman who is content if she has naught to do but listen and--eat4 ,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 magpie4 ,it will often turn the stupid guest1 who for various reasons will1 in spite of all1 occasionally appear at the best of tables1 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 management4 ,in fact this sense of harmony is the essence that permeates and vitalizes the entire proceedings and assures success to the hostess1 because it guarantees pleasure to the guests4 ,nervousness1 annoyance1 anxiety on the part of the host or hostess during the serving of dinner are the deadly foes of enjoyment4 ,if you feel these1 therefore avoid showing them as you would avoid doing any other act sure to bring discomfort to those you are entertaining4 ,nothing conduces more to the enjoyment of guests than the fact that the host is sharing the enjoyment4 ,what if some servant blunders or some dish is spoiled6 ,it is aggravating1 of course1 but in most cases it will afford amusement if the host regards the blunder good naturedly4 ,of course no lady or gentleman will lose temper under such circumstances4 ,such an exhibition would be unspeakably vulgar2 but there ought not to be even a display of irritation or a pursuing of the subject beyond a passing and good natured remark4 ,there is1 however1 a tendency on the part of too many hosts to fix their thoughts intently on the dinner and the way it is served4 ,they try to show an interest in the conversation1 while throwing furtive glances at the servants and taking occasion to communicate orders or complaints in asides4 ,it is far better to say1 ,john1 give ,mr4 ,black some wine1 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 fluids1 or were trying to get him intoxicated surreptitiously4 ,really1 of the two evils1 it is better to be too inattentive--to let a course wait even--than to be on the alert1 watching the dilatory eater and summoning the servant the moment he lays down his knife4 ,a young housekeeper in medium circumstances should never attempt too much1 too large a number of guests or too many courses4 ,it is always best to practice the dishes before1 in fact1 if exquisite cooking and cooking even on the smallest scale1 is the daily habit1 no company1 however large1 can upset the hostess or her domestics4 ,and a woman who cultivates the art of little dinners soon becomes famous2 men admire her and envy her husband1 women dote on her1 for an invitation means brightness and merriment as well as a congenial companion4 ,the young married woman who is expert in blending sauces1 is just as clever in mixing the human elements of attraction and amalgamation4 ,refreshments1 daintily served1 stimulate conversation2 ice cream breaks the ice1 so to speak1 and warms the company4 ,serving food is a visible demonstration of hospitality which all the philosophy in the world cannot cover4 ,gorgeous ornamentation of dinner table is conceded to be bad form4 ,the embellishment--the ornate1 if you will--has been overdone1 and now there is a reaction which tends to simplicity extreme expressed by a handsome centerpiece and a moderate exposition of not common flowers4 ,a different kind and color of china with every course is affected by those whose cabinet is crowded and who are proud of it1 but this pride has its limitations among people of refinement and culture4 ,this class does not give dinners simply to exhibit earthly treasure and create envy1 and1 perhaps1 covetousness1 too4 ,the larger the table napkin the better4 ,a yard square is none too big1 and pleasantly recalls the ,parisians1 whose liberality in damask is proverbial but not a characteristic in anything else4 ,the material should be the best obtainable1 and the design the most beautiful4 ,any lace edging or embroidery1 plain or colored1 is just as bad taste as quinine4 ,knives1 forks and spoons now-a-days1 for almost everything1 are somewhat confusing to those who do not dine out with sufficient frequency to keep up with the continually advancing procession4 ,some of these knives1 forks and spoons are quite unnecessary1 not to say silly1 but the business of the silversmith must be considered4 ,place cards at dinners should be retained because the host or hostess has had them prepared in expectation of their being retained and preserved as souvenirs4 ,ignoring them would be disrespect1 and such disrespect1 under the social circumstances1 would be unpardonable4 ,in planning a regular dinner the fact should always be remembered1 that a heavy soup will so far cloy the appetite as to render one indifferent to the rest of the dinner1 while a clear soup refreshes1 and prepares one for the enjoyment of the succeeding solids4 ,the fish and entrees should not be substantial enough to satisfy hunger entirely2 the relishes will then stimulate the appetite for the heavier dishes4 ,the service of ,roman ,punch before the roast refreshes the palate1 and prepares it for the more perfect enjoyment of the succeeding dishes2 it is as necessary to the service of a good dinner as cheese is with plain salad4 ,when olives are on the table1 they go well with entrees of game2 ,french chestnuts boiled1 are excellent with poultry2 and almonds1 blanched and roasted with salt1 are enjoyable with ,madeira or ,sherry before the sweet entrements4 ,only a plain vegetable salad should accompany the roast or game2 and a bit of any old cheese may be passed with the salad4 ,cheese straws or cheese crusts may be served with the salad4 ,although the cheese belongs with the salad1 it enters into some delicate dishes1 such as fondus and souffles1 which may come to the table either after the oysters or soup1 as relishes1 or before the large sweets at dessert1 previous to the service of the nuts and fruit4 ,then comes the dessert4 ,if the dinner is a small one it is perfectly permissible for the hostess to make the coffee at the table1 or it may be served in the drawing-room later4 ,even with the best chosen menu1 the success of a dinner depends on the skill of the cook4 ,a good cook appreciates the value of sauces1 and will give much care to their preparation1 and1 above all1 will endeavor to preserve the natural flavors of the different dishes4 ,all mingling of flavors is objectionable1 except in sauces and salads4 ,first ,course ,dishes4--,following are the names of the different courses which make up the detail of the regular dinner1 both the ,english and ,french names being given4 ,the complete detail of service is indicated1 so that the most inexperienced can succeed4 ,,the ,,shellfish 7,huitres71 includes small raw oysters1 and little neck or hard-shell clams on the half-shell at the same time1 brown bread1 cut very thin and buttered1 and cut lemons1 salt1 cayenne1 and some sharp table-sauces are placed upon the table in the original bottles4 ,,the ,,soup 7,potage7 is varied according to the character of the dinner1 either a perfectly clear soup1 or consomme1 and the other a rich thick one1 such as a bisque or cream4 ,a thick cut of bread1 or a roll with crisp crust1 is placed upon the napkin when the cover1 or place1 is laid2 this is not eaten with the soup usually1 but is generally used after it with the shell-fish1 hot entree1 or at any time during dinner4 ,,the ,,fish 7,poisson7 may be of any large kind1 boiled or baked1 and served with a good sauce and plain boiled potatoes4 ,if shell-fish is used at this point of the dinner1 this dish should be large and hot1 like broiled lobster4 ,,the ,,relishes 7,hors d'oeuvre71 which are placed upon the table as part of the decoration in the ,american dinner and the service a la ,russe1 include all kinds of table-sauces and catsups1 salted almonds1 pickles1 olives1 caviare1 vinaigrettes1 small cold entrees1 such as bouchees and pate-de-foie-gras1 pickled fish and small tongues1 and individual escalops2 all these are arranged on the table in little dishes4 ,,the ,,removes 7,releves7 consist of boiled1 baked and braised meats1 poultry and large game1 large veal1 ham1 game and cold ornamental fish pies and large cold joints1 such as boiled tongue and ham1 generally served with a garnish of vegetables2 the remove at a small dinner may consist of an elaborately dressed cold fish1 if the regular fish service has been omitted4 ,,the ,,side-,,dishes 7,entrees7 are the small hot meats garnished1 such as cutlets1 chops breaded or larded1 sweetbreads garnished1 fricandeaux1 fricassees1 ragouts and escalopes1 all hot2 hot raised pies1 pates1 and rissoles1 combination salads of vegetables1 salads with mayonnaise1 such as chicken and lobster2 in brief1 any dish in size less than a joint or a roast4 ,,roman ,,punch 7,sorbet74 ,there are many delicious ices served under the general name of ,roman ,punch1 all having a combination of frozen fruit-sherbet and some fine liqueur1 cordial1 wine or spirit2 served in the midst of the dinner1 when the palate needs the sense of refreshment they impart to it2 they prepare it for renewed enjoyment1 and render it capable of appreciating the intense flavor of the roast and the bouquet of the ,burgundy or ,champagne that follow these4 ,,the ,,roast 7,roti74 ,for family dinners the roast may be a joint of any meat preferred2 but for special occasions it should be of venison1 larded hare1 or some large game bird4 ,if wild duck is served1 there should be more than one1 because only the breast is carved2 when canvas-backs are used1 half a breast cut in one piece is helped to each guest4 ,smaller birds1 either roasted or broiled1 may be served in this course4 ,all game should be underdone4 ,a garnish of watercress or celery is used with birds1 and always currant-jelly and special sauces should come to the table with venison and hare4 ,,salad 7,salade74 ,a green salad is the proper accompaniment of the roast2 it may be watercress1 lettuce1 celery1 chiccory1 escarole1 burnet1 nasturtium 7leaves1 fruit and flowers71 corn-salad1 dandelion1 tarragon1 fennel1 mint1 young onions and any of the green sweet herbs2 the five first named varieties are the most generally used4 ,sometimes tomatoes and cucumbers are served here in this1 although they more properly belong1 the cucumbers with the fish2 and the tomatoes with a mayonnaise among the cold entrees4 ,the best dressing for a green salad is of oil1 vinegar1 salt and pepper2 a salad with mayonnaise belongs among the cold entrees1 as do the salads of cold cooked vegetables4 ,a little old1 rich cheese may be served with the green salad if desired4 ,,dessert 7,dessert74 ,the dessert consists of the small cold sweets1 such as eclairs1 fancy cakes called petits-fours1 confectionery1 candied fruits1 nuts1 individual moulded jellies1 ices and creams1 glaces and cafe noir4 ,when the dessert is divided in two parts1 the dishes called glaces or ices are served first2 these include every sweet which can be crystalized1 frozen or iced2 after them comes the dessert proper1 composed of candied and dry fruits1 nuts1 bonbons and little fancy cakes1 or petit-fours1 with the cheese and coffee at the last4 ,in preparing the various dishes for the dinner which can be made ready in advance1 either uncooked or for cold service1 the oysters or clams on the half-shell are to be kept on the ice until just before the dinner is announced2 they are then to be arranged on appropriate plates and set at each cover1 the oyster-plate being placed on a large dinner plate1 which is to be removed with it when the hot plate is placed for the soup or fish4 ,a bit of lemon is to be put in the center of the oyster plate1 six half-shells with oysters being served on each plate 7except in ,california1 where one can consume at least a dozen of the small delicious native bivalves74 ,the small oyster-fork is laid either upon the plate or beside it on the table4 ,after the shell-fish are eaten1 the guest leaves the fork upon the plate so that it can be removed with it4 ,plates of brown bread1 cut very thin and buttered1 are placed upon the table with the shell-fish1 and removed with them4 ,if this bread is intended for use with the salad1 it should be served in one compartment of a fancy basket or dish2 the other divisions containing biscuit1 crackers1 old cheese1 olives and small relishes4 ,the basket containing the bread1 etc41 should be removed from the table with the salad4 ,all plates are removed from and the various dishes passed at the guest's left hand2 the wine is poured at the right4 ,hot plates are served with all the dishes except foie-gras1 caviare1 salads1 and the cold sweets4 ,great care should be exercised in preparing the dishes in the kitchen1 and in bringing them to the table in a perfectly neat condition4 ,the soup should not fill the tureen so far as to endanger spilling4 ,the dishes for fish should be suited in size and shape to the contents4 ,if the fish is boiled1 it should be served unbroken1 on a napkin laid in the appropriate platter1 and garnished with a few sprigs of fresh parsley or slices of lemon1 the sauce being served in a sauce-boat2 if sauce is served on the dish with the fish1 only enough to cover the center of the dish should be used1 and the fish laid on it2 the rest is served in a sauce-boat4 ,entrees should be very neatly arranged with the proper garnishes1 with only sauce enough to surround them1 but not to reach the edge of the dish4 ,very little gravy1 or none at all1 should be on the dish with joints1 as it is likely to be spilled in carrying2 and the dish should be deep enough to contain all that may flow from the cut meat4 ,,upon ,,the ,,serving ,,of ,,wines4 ,if only two kinds of wine are served1 sherry should accompany the soup and fish courses1 and either claret or champagne brought on with the roast1 and served throughout the remainder of the dinner4 ,for the ten course dinner1 cut glass goblets filled with water and crushed ice are placed at the right of each plate1 about ten or twelve inches from the edge of the table4 ,with these are grouped sauterne1 sherry1 rhinewine1 claret1 champagne1 burgundy and liqueur glasses4 ,the goblet of water remains in place throughout the dinner1 being refilled at intervals4 ,first ,course4 ,with the oysters1 a glass of sauterne is the most appropriate accompaniment4 ,this should be served in light green glasses1 poured from native bottles1 which have been cooled to #eb degrees ,fahrenheit1 but never iced4 ,when the oyster plates are taken away1 the sauterne glasses should also be removed4 ,second ,course4 ,with the soup1 sherry1 slightly cooled1 should be served from a decanter1 and poured into small white stem glasses1 flaring slightly at the top4 ,the sherry glasses should be removed after this course4 ,third ,course4 ,with the hors d'oeuvres1 which may consist of cold side dishes1 such as canapes1 caviar1 or anchovies1 or of hot dishes1 such as timbales1 croustades or bouchees2 and ,fourth ,course4 ,of fish1 rhine wine is served from original bottles cooled to #eb degrees1 and poured into long stemmed1 light green glasses4 ,fifth ,course4 ,with the entree1 claret is served from a decanter having a handle and poured into pure white glasses1 never colored4 ,the temperature of the claret should be from #fe to #ge degrees1 at least thirteen degrees warmer than other wines4 ,sixth ,course4 ,with the roast1 champagne is served from native bottles1 as cold as possible1 but not iced4 ,the usual champagne glasses are saucer-shaped stem glasses1 although some prefer a goblet shape1 one size larger than a claret glass4 ,seventh ,course4 ,a sherbet4 ,with this cooling refreshment1 regular sherbet glasses 7small glass cups with handles7 are necessary4 ,eighth ,course4 ,game with salad should be accompanied with burgundy1 slightly warm1 at #fe or #gj degrees1 served from native bottles in wicker basket1 poured into plain crystal glasses4 ,after the eighth course the table is cleared for the first time of all plates1 knives and forks1 leaving only the water goblets1 champagne and liqueur glasses before the guests4 ,all crumbs are carefully swept away1 and dessert spoons and forks laid for the ,ninth ,course4 ,with this course champagne is the favorite beverage in every country4 ,after the dessert plates1 forks and spoons are removed1 a finger-bowl partly filled with water is placed before each guest1 on plate having upon it a doily1 a fruit knife and a nut pick 7if fruits and nuts are to be served74 ,after the fruits1 cognac and liqueurs1 such as annisette1 benedictine1 chartreuse or kummel1 are served in miniature decanters1 without handles1 and poured into tiny thimble-shaped glasses1 which should match the decanters1 either plain or colored1 cut or in striking gold effects4 ,creme de menthe is served on shaved ice in a special bowl-shaped glass1 from a highly decorated small decanter either of white or colored glass without a handle4 ,sherry1 port and madeira are improved by being decantered several hours before using4 ,in winter1 the decanters should be dipped in warm water or otherwise warmed4 ,all possible care should be taken in handling and decanting wines in order not to disturb the deposit which may exist in the bottle4 ,nearly all wines precipitate a sediment which sometimes resembles sand or white crystals4 ,its presence is rather a mark of superiority than inferiority in the quality of the wine4 ,this deposit1 however1 if shaken1 destroys the brilliancy of the wine1 and impairs its flavor and bouquet4 ,lighter wines1 such as bordeaux and most ,italian wines1 should be decanted only an hour before dinner1 and brought into the dining room as late as possible before using4 ,sauterne1 rhine wine1 burgundy and champagne should be served from the original bottles1 which should be stood up on end at least twenty-four hours before serving1 to give the sediment time to settle at the bottom4 ,the cork should be very carefully drawn without shaking the bottle1 the bottle slowly tilted1 and the clear wine gently poured out4 ,a small quantity of wine containing the sediment should be left in the bottle4 ,putting ice in the wine glass will spoil the flavor of any fine wine4 ,a few drops of wine should first be poured into the host's glass1 before serving the guests4 ,if a toast to the health of any one present be proposed1 the guest in whose honor the toast is given1 must not drink1 but should acknowledge the compliment with a smile and bow of thanks4 ,the etiquette in regard to the ,german custom of clinking glasses is very well defined4 ,one must hold the wine glass by the stem1 being careful not to touch the bowl with the fingers4 ,convention also requires that one must look the person with whom one clinks glasses in the eye1 and not at the wine1 as one unfamiliar with this custom is very apt to do4 ,,chapter ,,ii4 ,,how ,,to ,,send ,,the ,,invitation--,,how ,,to ,,serve ,,in ,,proper ,,form ,,dinners ,,and ,,luncheons ,,with ,,menus ,,and ,,recipes4 ,,the ,,invitation4 ,mr4 and ,mrs4 ,reuben ,brown request the pleasure of ,mr and ,mrs4 ,jones' company at ,dinner1 on ,wednesday1 ,january #ag1 at seven o'clock4 #af ,overton ,street1 ,january #b4 ,the invitation should be addressed to the lady invited as ,mrs4 ,george ,w4 ,jones4 ,mr4 and ,mr4 ,george ,w4 ,jones accept with pleasure ,mr4 and ,mrs4 ,brown's kind invitation to ,dinner1 on ,wednesday1 ,january #ag1 at seven o'clock4 #bfh ,west ,avenue1 ,january #c4 ,address envelope to ,mrs4 ,reuben ,brown4 ,these are for formal dinners4 ,if the dinner is an informal affair1 a simple note addressed to the wife1 asking her and her husband to dine is sufficient4 ,when the guests have arrived the servant in charge should announce the dinner to the lady of the house4 ,the host takes the lady who is to sit at his right1 and leads the way4 ,the hostess brings up the rear with the guest who is to occupy the same position at her right4 ,cards1 with the name of the guest are usually placed at each place4 ,the custom now is for the servant to pass the dishes to each guest1 the meats1 etc41 being carved into convenient size for the purpose4 ,they are passed to the left side of the guests4 ,all dishes1 glasses1 etc41 not again required on the table1 should be removed when the dessert is served4 ,the forks1 knives and glasses to be used1 should be placed on the table at the first setting4 ,for formal dinners usually three or four forks1 including an oyster fork1 and three knives1 including a silver one for the fish course1 if fish is served4 ,a napkin is neatly folded and placed on the plate with a small piece of bread partly folded within it1 if soup is served4 ,,dinner ,,menus4 ,,menu ,i4 ,sardine ,canapes1 ,cream of ,asparagus1 ,croutons1 ,celery1 ,pimolas1 ,salted ,pecans1 ,deviled ,crabs in ,shell1 ,fried ,sweetbread1 ,macaroni1 ,tomato ,sauce1 ,cheese ,ramakins1 ,french ,rolls1 ,cabbage and ,celery ,salad1 ,chocolate ,loaf1 ,charlotte ,russe ,filling1 ,coffee4 ,,menu ,,ii4 ,,more ,,elaborate4 ,oyster ,cocktails1 ,potage a la ,reine1 ,celery1 ,pimolas1 ,salted ,almonds1 ,pickles1 ,creamed ,fish in ,scallop ,shell1 ,toast ,sticks1 ,fillet of ,beef1 ,mushroom ,sauce1 ,french ,rolls1 ,potato ,balls1 ,asparagus1 ,orange ,frappe1 ,chicken ,croquettes1 ,green ,peas1 ,shrimp ,salad1 ,wafers1 ,almond ,meringues1 ,maple ,parfait1 ,crackers1 ,cheese1 ,cafe ,noir4 ,,menu ,,iii4 ,a ,,full ,,course ,,dinner4 ,blue ,points1 ,brownbread ,sandwiches1 ,cream of ,tomato1 ,wafers1 ,olives1 ,celery1 ,salted ,almonds1 ,timbales of ,halibut1 ,bechamel ,sauce1 ,sweetbread and ,mushroom ,patties1 ,green ,peas1 ,roast ,turkey1 ,chestnut ,stuffing1 ,potato ,balls1 ,parker ,house ,rolls1 ,tutti ,frutti in ,apple ,cups1 ,asparagus1 ,melted ,butter1 ,maraschino ,punch1 ,quail on ,toast1 ,rice ,croquettes1 ,current ,jelly1 ,tomato ,jelly ,cups filled with ,celery and ,nut ,salad1 ,fruit1 ,nuts1 ,bon ,bons1 ,almond ,cake1 ,vanilla ,ice ,cream1 ,claret ,sauce1 ,crackers1 ,cheese1 ,cafe ,noir1 ,creme de ,menthe4 ,the sardine canapes1 given as a first course in ,menu ,i1 is a dainty appetizer made of sardines1 boned1 rubbed to a paste with a little creamed butter and seasoned to taste with ,worcestershire and a few grains of cayenne4 ,spread small thin rounds of toast with the mixture1 cover with white of hard boiled egg rubbed through a sieve and place an olive in the center of each4 ,cream soups are considered especially dainty4 ,the deviled crabs are easily prepared4 ,pick the meat from the shells1 mix with a cream sauce and season highly with mustard1 cayenne and lemon juice4 ,wash and trim the shells1 fill rounding with the mixture1 cover with buttered crumbs and bake until brown4 ,parboil the sweetbreads1 split and cut in pieces about the size of a large oyster4 ,egg and bread crumb them1 fry1 arrange on nests of boiled macaroni and pour the tomato sauce over them4 ,serve the cheese ramakins1 which is cheese souffle baked in ramequin dishes1 with this course4 ,the chocolate loaf is made of a sponge cake1 hollowed out1 covered inside and out with a plain chocolate icing4 ,fill shortly before serving with cream1 whipped1 sweetened and flavored1 and serve very cold4 99 99 99 99 99 ,the first course in ,menu ,,ii1 is oyster cocktails1 which are now in high favor4 ,serve either in sherry glasses1 lemon1 orange or grapefruit shells4 ,choose small1 firm oysters of fine flavor and allow six to a person4 ,cover with a sauce made of a tablespoon of lemon juice1 a teaspoon each of vinegar and catsup1 a fourth of a teaspoon of ,worcestershire1 an eighth of a teaspoon of grated horseradish1 two drops ,tobasco sauce and a few grains of salt4 ,the ,potage a la ,reine is easily made and very excellent4 ,mash fine the yolks of three hard boiled eggs and mix with them a half a cup of bread crumbs1 soaked until soft1 in half a cup of rich milk4 ,stir into this gradually the cooked breast of a chicken chopped fine as meal and a pint of hot cream4 ,boil two minutes1 then add a quart of clear chicken broth1 salt1 pepper and celery salt to season4 ,to prepare the following course mix some flaked fish with a rich cream sauce1 fill into scallop shells1 cover with buttered crumbs and bake4 ,serve with the fillet of beef as a single course the mushrooms1 rolls1 potatoes and asparagus4 ,the hot rolls given throughout the menus are made with yeast according to any favorite rule1 the different names only indicating a difference in shape4 ,orange frappe is simply an orange water ice frozen to a mush and served in frappe glasses4 ,the rules for croquettes and salad are too familiar to need special repetition4 ,add some chopped almonds to the usual recipe for meringues and bake in a slow oven4 ,when done1 press in the bottoms4 ,fill with the parfait before serving4 ,to make the parfait1 beat the yolks of four eggs until light1 add three-quarters of a cup of maple syrup and cook over hot water until it thickens4 ,beat until cold1 then stir into a pint of cream whipped until stiff4 ,fill into a mould and let stand about four hours well packed in ice and salt4 ,a favorite first course in season is blue points on the half shell1 as given in ,menu ,,iii4 ,allow six to a person1 and arrange in a circle on a bed of cracked ice with a quarter of lemon in the center of the plate4 ,cut the bread for sandwiches very thin1 butter it1 place two pieces together and stamp in rounds4 ,serve the cream of tomato in bouillon cups with a spoonful of whipped cream floating on the surface4 ,to make the ,timbales1 cook a pound of fresh halibut in boiling salted water1 drain and force through a fine meat chopper4 ,add to this pulp three-quarters of a teaspoon of salt1 a few grains of cayenne1 a third of a cup of cream whipped until stiff1 and the stiffly beaten whites of three eggs4 ,fill small1 buttered timbale moulds with the mixture1 half surround with hot water and bake twenty minutes in a moderate oven4 ,serve with a white sauce1 to which add the beaten yolks of eggs and1 if liked1 a little minced parsley and lemon juice4 ,instead of serving the usual cranberry sauce with the turkey1 scoop out the inner pulp of some small red apples and fill them with a mixture made1 during the summer1 of the various fruits in season1 almost their weight in sugar and preserved4 ,maraschino punch is simply a strong lemon ice as a foundation1 flavored highly with maraschino4 ,serve in punch glasses with a maraschino cherry in the center of each4 ,make some tomato jelly with gelatine and mould it in small cups4 ,unmould on shredded lettuce1 hollow out each one and fill with a mixture of diced celery1 chopped ,english walnuts and rich mayonnaise4 ,the almond cake is made of the plain white cake foundation1 baked in two layers4 ,spread thickly between the layers and on top of the cake an abundance of boiled icing made very rich with a quantity of blanched almonds chopped very fine4 ,serve with each portion of plain vanilla ice cream a spoonful or more of sauce made of a cup of sugar and half a cup of water boiled to a thick syrup1 and to which is added1 when cool1 four tablespoons of claret4 ,chill on ice4 ,,the ,,ease ,,of ,a ,,course ,,dinner4 ,many of our housewives who want the elegance of a course dinner1 yet who are limited to the services of one maid1 would be much amazed at the ease with which they can both cook and serve if a little forethought be used in the menu4 ,,cocktail4--,a preliminary cocktail1 prepared beforehand from a bottled sauce or catsup and marinated oysters or clams1 makes a good beginning and can be made ready in the early morning and placed on ice to great advantage4 ,,soup4--,a clear soup with vermicelli or noodles can be cooked the day before and may simmer quietly for half an hour before serving time without further care4 ,,fish4--,fish is well represented by deviled crabs1 seasoned and turned into little mounds in the center of cockle shells4 ,this may be done any time several hours previous to the feast and all they need at meal time is a simple browning in the oven4 ,,meat4--,large and substantial roasts are not only hard to prepare and serve but also fill the oven to the exclusion of everything else1 so why not have delicious little steaks1 fillet of beef1 with canned ,french peas1 and pomme de terre au gratin1 served in ramekins and prepared early in the day from mashed potato and a sprinkling of grated cheese4 ,,salad4--,most salads may1 without serious injury1 be mixed several hours before using and placed in a large bowl in the refrigerator1 placing it on the lettuce leaves at serving time4 ,cheese balls are better made early and iced4 ,,dessert4--,certainly for dessert nothing could be more delicious1 more appetizing or more decorative than individual ,charlotte ,russe1 more popular than ice cream with hot maple or chocolate sauce and stuffed wafers1 or more soul satisfying than a tutti frutti ,french cream1 all of which may be either ordered from the caterer or made at home early4 ,with bonbons1 coffee1 cigars and liqueurs 7if used7 this provides for a really elaborate dinner of eight courses1 which could be prepared for that matter by the housewife herself in the forenoon1 inasmuch as the only thing which must be actually cooked at mealtime is the steak4 ,almost any maid could be trusted to do the rest4 ,a ,,fine ,,menu4 ,shell ,fish1 ,bread and ,butter ,sandwiches1 ,white ,bouillon1 ,creme de ,marron1 ,wafers1 ,maraschino ,cherry1 ,pate ,franciere1 ,tarragon ,eggs1 ,salmon ,creams1 ,green ,dressing1 ,whole ,small ,yellow ,tomatoes1 ,french ,dressing1 ,roast of ,sirloin1 ,pickled ,walnuts1 ,stewed ,brussels ,sprouts1 ,creamed ,mashed ,potatoes1 ,white ,sherry ,sherbet1 ,broiled ,quail1 ,green ,grape ,jelly1 ,salade ,mignon1 ,salade de ,cherry1 ,cheese ,cakes1 ,roses ,glace ,daintee1 ,petite ,fours1 ,salon ,refreshment1 ,glaces de ,fruits1 ,confections1 ,nuts1 ,cafe1 ,cordials4 ,,creme ,,de ,,marron--7,nut ,soup47--,one quart of chestnut meats which have been skinned1 then stew tender in enough water to a little more than cover4 ,press through a fine sieve into the cooking pot1 then add one quart of white stock4 ,heat to boiling point1 then add ample pinch of salt and dash of white pepper1 few drops of nutmeg1 onion and celery essence4 ,lastly one pint of beaten cream4 ,color a rich green with a few drops of spinach extract4 ,,salade ,,mignon4--,two medium sized white potatoes pared and steamed tender1 then cooled and cut into neat dice4 ,one cup of solid cooked peas1 one cup of small button mushrooms1 one cup of finely minced celery1 one cup of small pickled white onions cut into halves4 ,mix the vegetables lightly with a good white mayonnaise1 then fashion in pyramid form on salad plate1 and garnish with lettuce hearts and a few pink geranium blossoms4 ,,pate ,,franciere4--,line eight fluted pate tins with a delicate pastry crust1 then fill with rice and bake a dainty brown in moderate oven4 ,remove the rice and fill them with the following force meat3 ,two pairs of chicken livers1 steamed tender then minced fine1 four steamed cocks combs1 one cup of fried scallops4 ,moisten the ingredients with a brown gravy highly seasoned with paprika and truffle1 and fill neatly into the crusts4 ,put on a perforated top previously baked1 and serve on a folded napkin4 ,,roses ,,glace ,,daintee4--,one half package of gelatine soaked in one and a half cups of white wine for thirty minutes1 then set the bowl into boiling water1 until the gelatine is dissolved4 ,add one half cup of sugar1 a few drops of orange flower water to flavor1 a few drops of spinach extract to color a delicate green4 ,strain and set away to cool4 ,when it begins to thicken beat in one pint of whipped cream4 ,add two ounces of candied rose petals1 turn into square mold and when set turn out on lace paper mat on crystal dessert platter4 ,garnish with roses4 ,here are three more menus3 ,watermelon ,cut in ,dice ,shape ,piled on ,plate with ,wreath of ,cress1 ,broiled ,spring ,chicken1 ,strips of ,bacon1 ,new ,potatoes ,creamed1 ,broiled ,tomatoes1 ,french ,rolls1 ,spiced ,peaches1 ,pineapple ,mousse1 ,coffee4 ,out of the beaten track3 ,little ,neck ,clams on the ,half ,shell1 and without the customary slices of lemon and various sauces and horseradish4 ,it is a mistake to spoil the flavor of any food with highly-seasoned sauces4 ,next1 ,chicken ,okra ,soup1 into which1 just before serving1 is poured a small pitcher of plain cream4 ,for the fish course1 instead of the usual small separate portions1 have a ,planked ,whitefish served from the plank1 with ,plain ,butter ,sauce4 ,accompanying this have small ,baked ,potatoes1 cut open in the center and with a small piece of butter placed in each one4 ,instead of the hereditary ,cucumber ,salad1 have young cucumbers quartered lengthwise1 not sliced4 ,cucumbers prepared in this way are much more delicious1 because the knife cuts through most of the seeds4 ,they should be pared so that a great deal of the outside is taken off4 ,the best dressing is about three parts olive oil and one part vinegar1 with a little pepper and salt1 poured over the cucumbers just before serving4 ,cucumbers allowed to stand in dressing for any length of time become rubbery and indigestible4 ,here serve for each guest half a small ,broiled ,chicken on ,toast1 with ,potatoes au ,gratin1 and large delicious young ,marrowfat ,peas4 ,serve as a separate course1 ,lettuce cut in thin strips1 over which is sprinkled powdered sugar and a plentiful amount of plain cream is poured4 ,for dessert have a large dish of delicious ripe strawberries4 ,following this have plain unsweetened wafers buttered with ,roquefort ,paste 7which is made of ,roquefort cheese and butter in equal quantities7 and dusted with cinnamon4 ,then serve ,turkish coffee4 ,a ,,mid-,,summer ,,dinner4 ,have table prettily decorated with a centerpiece of ice and ferns4 ,the ice frozen in a miniature iceberg1 and encircled by low1 spreading maidenhair ferns and gleaming tiny opalescent lamps4 ,keep the candles for the lamps in the ice chest all day and they will burn slowly and steadily through the evening4 ,let cut glass canoes hold the nuts1 olives and bonbons4 ,the meat courses should be served in thin white ,japanese porcelain1 but the other viands are to be served in cut glass dishes4 ,the name cards are made of squares of gray paper simply lettered with the guests' names and the date--the letters formed by icicles4 ,the menu is as follows3 ,clams1 ,cold ,bouillon1 ,soft ,crabs1 ,mushrooms1 ,fillets of ,beef1 ,beets1 ,potato ,straws1 ,tomatoes1 ,sweetbreads1 ,chicken ,salad a la ,prince1 ,peach ,ice1 ,curacoa ,cream1 ,frozen ,melon1 ,coffee4 ,the clams are served in ice shells1 lying on beds of crisp cress1 and the bouillon1 strong and highly seasoned1 served in little cut glass bowls4 ,with the fricasseed crabs serve a smooth cool sauce1 having lemon and mustard as its predominating flavor4 ,juicy little fillets of beef1 that melt in the mouth1 are next brought on lettuce leaves1 with fricasseed mushrooms on toast1 frozen pickled beets and potato straws4 ,the sweetbreads are parboiled1 chopped up with asparagus tips and truffles1 and formed into cones with white chaudfroid sauce1 then chilled to the freezing point4 ,with them are served tomatoes filled with shaved ice1 chopped cress and tartare sauce4 ,but the triumph of cookery is the salad1 each ingredient proportioned and blended into a pleasing whole4 ,the white meat of two chickens1 cut into small fillets and each dipped into a semi-fluid jelly made as follows3 ,three hard boiled eggs1 an anchovy1 one tablespoonful of minced capers1 two tablespoonfuls of grated ham1 one teaspoonful of chopped parsley and a pinch of chili pepper rubbed through a sieve and mixed well with two tablespoonfuls of mayonnaise and three of semi-fluid aspic4 ,then small molds are lined with aspic and a fillet--ornamented with strips of beets and cucumbers--put in each2 enough aspic to cover poured in and the molds set on ice4 ,a rich mayonnaise is made1 and peas1 cut up cucumbers and string beans stirred through it4 ,when the time comes to serve the salad1 the molds are turned out on leaves of crinkly white lettuce1 with a border of mayonnaise around them4 ,the peach sherbet is served in little fluted cups of ice1 set in a circle of fern fronds and pink carnations on cut glass plates4 ,three drops of cochineal are added to the ice just before freezing to give it a delicate pink hue4 ,after the gelatine is dissolved in a rich custard and begins to thicken1 the curacoa and the whipped cream are added1 and stirred together very lightly4 ,individual orange-shaped molds are filled with the cream and put on ice to harden4 ,when turned out of the molds1 a little twig and leaves of crystalized ginger are inserted in each orange4 ,sherry wine is poured in the heart of the melon1 and1 after it has ripened on ice for two hours1 the melon is cut open and the seeds removed4 ,cut out oval-shaped pieces with a big spoon and set back on the ice till wanted4 ,take to the table in a deep glass bowl1 splints of ice shining among its juicy pink morsels4 ,then the coffee1 the toasted crackers and blocks of frozen cheese4 ,,luncheon ,,menus4 ,there are but few particulars in which a formal luncheon differs materially from a dinner4 ,fruit or a fruit salpicon is usually preferred to oysters as a first course4 ,the soup or bouillon is served in cups rather than soup plates1 and entrees or chops take the place of heavy joints or roasts4 ,the usual hour for a luncheon is between one and two o'clock1 and artificial light is considered inappropriate for such an occasion4 ,if the table used is a handsome and highly polished one1 the cloth may be dispensed with1 if desired4 ,instead use a handsome center piece with small doilies under the plates and other dishes to protect the table4 ,if there are a large number of guests1 they are usually served at small tables1 prettily decorated with a few flowers4 ,if the luncheon is to be a formal affair word your invitation thus3 ,mrs4 ,harris requests the pleasure of ,mrs4 ,brown's company at luncheon1 ,tuesday1 ,september twenty-seventh1 at one o'clock4 ,if it is an informal affair simply write a little note on this order3 ,dear ,mrs4 ,brown1 ,will you not join us at luncheon ,tuesday at one o'clock8 ,my friend1 ,mrs4 ,black1 is with me and ,i should like to have you meet her4 ,sincerely yours1 ,date4 ,put your street and number at the head of the note4 ,invitations to informal luncheons are also permissible by telephone or verbally4 ,,simple ,,luncheon4 ,white ,grapes on ,mat of ,natural ,leaf1 ,creamed ,oysters in ,swedish ,timbale ,cases1 ,saratoga ,potatoes1 ,twin ,biscuits1 ,pickles1 ,olives1 ,moulded ,chicken in ,aspic1 ,mayonnaise ,wafers1 ,marshmallow ,cake1 ,orange ,jelly1 ,whipped ,cream1 ,chocolate4 ,have the fruit at each place when the guests are assembled4 ,garnish with any preferred flowers1 which should serve also as a souvenir of the occasion4 ,substitute other fruit if grapes are not seasonable4 ,both timbale cases and ,saratoga potatoes given in the next course1 may be prepared early4 ,the potatoes1 of course1 must be reheated4 ,fill the creamed oysters into the cases1 surround with the potatoes and serve the biscuits1 olives and pickles on the same plate4 ,make the biscuits with baking powder1 roll out the dough half the usual thickness1 cut out and put two rounds together1 brushing first the lower round with melted butter4 ,to make the moulded chicken1 separate some stewed chicken into small pieces4 ,fill loosely into small buttered moulds with a slice of hard boiled egg in the bottom of each4 ,cover with the strained and clarified chicken broth1 to which sufficient gelatine has been added to stiffen it1 and stand aside to harden4 ,turn out on shredded lettuce and serve surrounded with mayonnaise4 ,bake a sponge cake in a large sheet1 cover thickly with boiled icing and decorate with marshmallows cut in halves1 and placed on the top at regular distances4 ,cut in squares1 with a marshmellow in the center of each4 ,the orange jelly may be made more elegant if candied fruit and nuts are added to it4 ,,more ,,elaborate ,,luncheon4 ,salpicon of ,fruit1 ,sweet ,wafers1 ,cream of ,celery1 ,crisp ,crackers1 ,olives1 ,pickles1 ,salted ,almonds1 ,lobster a la ,newburg1 ,puff ,paste ,points1 ,fried ,chicken1 ,vermicelli ,toast1 ,shredded ,potatoes1 ,oyster ,patties1 ,mushrooms1 ,waldorf ,salad1 ,popcorn1 ,bon ,bons1 ,nuts1 ,figs and ,raisins1 ,macaroons1 ,frozen ,pudding1 ,cream ,mints1 ,coffee4 ,for the salpicon of fruit1 make a foundation of three-quarter orange juice1 one-quarter lemon juice1 and powdered sugar to sweeten4 ,add sliced bananas and other fruit in season4 ,serve very cold in punch glasses4 ,serve the cream of celery in bouillon cups with whipped cream on top4 ,the puff paste points and patty shells may be made of the same paste4 ,serve the fried chicken1 vermicelli toast and potatoes on one plate4 ,if very young spring chickens are used1 cut in halves or quarters2 larger chickens may be cut in smaller pieces4 ,it is nice1 only rather expensive1 to use the breasts only1 cut in two or three pieces4 ,to make the vermicelli toast1 cut the bread in rounds and toast it1 cover with a rich1 thick cream sauce1 to which add the chopped whites of several eggs1 and sprinkle thickly over all the yolks rubbed through a ricer4 ,a pretty way of serving the ,waldorf salad is in apple cups4 ,cut off the tops and hollow out some large red apples1 fill with a mixture of the scraped apple1 celery1 nuts and mayonnaise1 replace the top and insert a celery plume for the stem4 ,serve surrounded with hot buttered popcorn4 ,a plain1 but very elegant frozen pudding is easily made of whipped cream1 sweetened and flavored4 ,pack in a mold in layers1 dot each layer liberally with candied fruit1 nuts and grated chocolate4 ,pack in ice and salt for at least four hours4 ,of course these dishes can be varied to suit the season and the occasion4 ,the main thing is to be prepared for your company by being at home yourself1 and in this way you will make everybody else at home4 ,a ,,berry ,,luncheon4 ,for table decorations1 ribbons and candle shades use crushed strawberry tints2 flowers to correspond4 ,primroses in a pinky purple are good4 ,blossoms tied with white satin ribbon make pretty decorations4 ,instead of an oyster course1 have strawberries served ,european fashion1 with their hulls on1 sprinkled with powdered sugar4 ,at the end of the meal serve strawberry shortcake1 the real ,southern article4 ,fill the rolled ,french omlette with strawberry jam4 ,the bonbons are strawberries dipped in white fondant4 ,,mid-,,summer ,,luncheon4 ,for a small luncheon have on the table four cut glass bowls filled with waterlilies1 resting on the lily pads set on chop plates filled with water4 ,in the center of the table three tall cathedral candles rising from a mass of asparagus fern4 ,have the bonbons in green and white and the pistachio nuts in bohemian glass bowls of pink1 gold1 violet and green4 ,make the place cards of waterlilies cut out of water-color paper and painted4 ,the menu is red and white raspberries1 iced clam bouillon1 lamb chops1 peas1 potato roses1 cucumber and nut salad served in green peppers cut to imitate lily buds1 ice cream of pistachio and lemon ice molded in pond lily forms1 cakes iced in green and white and coffee4 ,a ,,rural ,,luncheon4 ,for the main course prepare young chickens cut in halves and fried ,southern style4 ,serve with hot cream gravy and corn fritters4 ,on the side of the plate put potato croquettes and two slices of thin1 crisp bacon4 ,a crisp salad of sliced tomatoes or stuffed tomatoes and strawberries and cream would make this a simple appetizing meal which you need not hesitate to serve your city friends4 ,a delicious dish is macaroni ,milanaise4 ,cook spaghetti well1 fry it in butter and serve with mushrooms4 ,also serve small bits of tongue1 grated ,swiss cheese and a tomato sauce4 ,morning glories make a pretty table decoration4 ,place them on the vines in a cut glass bowl in the center of the table and let them run riot over the cloth4 ,paint morning glories in the corner of the name card4 ,serve the strawberries from a china platter wreathed in the morning glories4 ,,buffet ,,luncheon ,,for ,,sixty4 ,for the first course have luscious fresh strawberries served on strawberry leaves dotted with tiny wild flowers and on flowered plates4 ,with the strawberries the sugar is served in tiny paper cups4 ,the second course is puree of corn served in odd ,egyptian cups with whipped cream on top4 ,the chicken croquettes are molded in form of tiny chickens with cloves for the eyes1 and bits of celery tops for wings4 ,the chicken rests on a nest of fried shoestring potatoes4 ,with this is served a round of toast with first a slice of fried tomato and on top of that creamed asparagus tips4 ,on the same plate are hot rolls and tiny pickles4 ,salted pecans and almonds should be passed during the entire luncheon4 ,the salad course is a head of lettuce for each one4 ,the heart of the lettuce is removed and filled with cucumber salad4 ,cheese straws are served with this4 ,the ice cream is served in the form of strawberries and rests on a paper doily resembling ,mexican drawnwork4 ,the cake is a tiny white column1 iced1 with two candy strawberries on the side4 ,the candies are peppermints in form of strawberries4 ,coffee served as a last course4 ,,chapter ,,iii4 ,,dinners ,,and ,,entertainments ,,for ,,patriotic1 ,,holiday ,,and ,,special ,,occasions4 ,,valentine ,,luncheon4 ,here is a ,valentine luncheon for young girls suggesting the ,sweet ,sixteen idea in a novel and beautiful manner4 ,spun sugar should be used exclusively in most of the table decorations4 ,have a round table set in pure white and crystal1 the latest fad4 ,at each girl's plate have a flower done in candy in a realistic manner4 ,on each side of the table have small1 red heart-shaped candy baskets filled with red candy hearts4 ,imitation baskets of rock candy tied with bows of candy ribbons holding preserved citron1 ginger and nuts glace4 ,the fruit salad should be served in paper cases imitating pink roses4 ,over the salad have a white mayonnaise dotted with pink rose petals4 ,the crackers heart shaped4 ,the ice cream should be served in white candy baskets with tall handles4 ,for place cards use pink hearts4 ,a ,,lincoln ,,dinner4 ,as most of the evening is spent in the dining-room1 particular attention is given to the decoration of it1 and the appointments of the table1 to make them original and attractive4 ,the national colors prevail in the use of bunting and flowers1 and none save those peculiar to ,february should be utilized2 tropical foliage is dispensed with1 and1 inasmuch as ,kentucky was ,mr4 ,lincoln's native state1 only such evergreens as are native to that commonwealth--as holly1 cedar1 laurel1 etc41--should be used to supply the necessary greenery disposed about the room1 the particular arrangement of which must be decided by the furnishings therein and by individual taste4 ,the table is laid in the regulation white1 dotted over with ,american ,beauty petals and violets1 the edge being draped in laurel tied with tri-colored ribbon4 ,in the middle is laid a round mat of woodland moss to simulate bluegrass1 and on it rests a miniature log cabin1 around which is built a fancy rail fence made of chocolate sticks2 a number of little pickaninnies are seen playing about the house1 and grin out at the guests1 which renders the effect very realistic and interesting4 ,little jugs tied with blue ribbon are also prominent features4 ,in front of each cover stands a diminutive barrel labeled ,old ,bourbon1 but in reality holding nothing more harmful than delicious bon bons1 unless it happens to be a stag affair1 when the genuine article would be preferable4 ,ices are presented in fancy moulds decorated with small darkies1 and in the form of the dome of the ,capitol1 or any other suggestive figure that one prefers4 ,in issuing the invitations the guests are informed that one and all will be expected to contribute to the general enjoyment by relating some story or anecdote of ,lincoln4 ,,for ,,st4 ,,patrick',s ,,day4 ,menu for ,irish ,luncheon3 ,cream of ,potato ,soup with ,powdered ,parsley1 ,celery ,curls 7,pigtails71 ,salted ,almonds1 ,pigs in ,blankets1 7,oysters skewered in slices of bacon and broiled71 ,coldslaw1 ,croquettes shaped like ,potatoes1 resting in ,beds of ,cress1 ,stuffed ,baked ,potatoes 7,fixed with tiny wooden skewers to resemble ,pigs71 ,spinach served in ,shamrock ,decorated ,cases1 ,shamrock-shaped ,bread and ,butter ,sandwiches1 ,sweet ,watermelon ,pickle or ,spiced ,peach1 decorated with ,angelica ,shamrocks1 ,salad of ,french ,beans1 ,peas and ,pearl ,onions in ,lettuce ,leaf1 ,ice ,cream in ,slices decorated with ,green ,sugar ,shamrocks1 or ,pistachio ,ice ,cream1 ,small ,cakes decorated with ,harps of ,gold ,candies1 ,coffee1 ,buttermilk4 ,for favors there are ,irish hats1 clay pipes1 ,irish flags1 harps1 shamrocks1 bon bon boxes1 green snakes1 etc4 ,oxalis answers for shamrock and pots of this arranged in a fairy ring with fairy lamps or green-shaded candles make a pretty1 inexpensive centerpiece4 ,,attractive ,,easter ,,luncheon4 ,an extremely attractive ,easter luncheon is as follows3 ,the table is round1 covered with a snowy damask cloth1 exquisite china1 sparkling glass and silver4 ,the center piece1 a small gilded cart1 wreathed in violets and smilax1 holds decorated eggs colored in tints of yellow and purple1 while mingling with them are clusters of violets tied with lavender ribbons1 one end extending to the front of each cover and there attached to wee yellow chickens resting in nests of violets1 in whose beaks are tiny cards with name in gold4 ,have also nests of spun sugar containing candy eggs1 wax tapers burning under creamy lace shades4 ,at each end of the table tall vases filled with ferns and garlanded with vines and at every plate daffodils growing in pots covered with green tissue paper4 ,this is the menu3 ,clear ,tomato ,soup1 ,baked ,shad1 ,bermuda ,potatoes1 ,roast ,spring ,lamb1 ,creamed ,onions1 ,orange ,halves1 ,chicken ,croquettes1 ,celery ,salad1 ,neapolitan ,ice ,cream1 ,sponge ,cake1 ,chocolate4 ,,cap ,,and ,,bells ,,luncheon ,,for ,,april ,,first4 ,for an ,april fool luncheon write your invitations in red ink on dunce caps1 cut out of yellow paper and seal with red seal4 ,call your luncheon a ,cap and ,bells or ,harlequin luncheon1 as you prefer4 ,use bowls of red and yellow tulips1 or red carnations1 in yellow bowls4 ,rustic wall pockets with pussy willows1 tied with pale green ribbon1 are delightful ,april decorations4 ,when the guests assemble give them snapping bon bons which make paper caps4 ,let them wear these caps to the dining-room4 ,do not put names on the guest cards2 let each draw a card from a dunce cap4 ,have the card clowns cut from water-color paper and a suitable quotation and a number on each one4 ,this number marks the order of procedure to the dining-room and the privilege of choosing seats4 ,in this way no one can regard the card quotation as offensively personal4 ,if you wish an ,april ,fool menu1 serve it as a buffet luncheon before going to the table4 ,you can find imitation dishes of every sort at the caterer's4 ,over the round dining table suspend a hoop wound with smilax or red and yellow ribbon4 ,from this hoop hang tiny bells by invisible wires4 ,a ,japanese windbell is especially suitable4 ,it consists of pieces of metal of odd shapes so suspended that they strike in the wind4 ,light your table by red candles with yellow dunce cap shades4 ,in the center of the table have a clown or ,pierrot in costume of red with large yellow dots1 driving toy geese by red and yellow ribbons4 ,these geese may be made of water-color paper and filled with salted almonds and bon bons4 ,at each plate have a fool's stick or wand4 ,this is made by winding a short stick with red and yellow ribbon1 the ends of which are fastened at the top with a gilt-headed tack1 and tiny bells are fastened to the ends of the ribbons4 ,use maidenhair ferns at the base of the center piece and the candlesticks to give a touch of green4 ,serve3 ,clam ,bouillon with ,alphabet ,crackers1 ,celery ,curls1 ,radishes1 ,salted ,almonds1 ,lobster ,patties1 ,bread and ,butter ,sandwiches1 ,cucumber ,jelly1 ,creamed ,peas1 ,squab on ,squares of ,hominy in ,wreath of ,cress1 ,new ,potatoes with ,parsley1 ,wild ,grape ,jelly1 ,mint ,ice1 ,spring ,salad of ,sliced ,cucumbers1 ,tomatoes1 ,radishes in ,lettuce ,cups1 ,cheese ,straws1 ,vanilla ,ice ,cream in ,cone ,shape with ,large ,strawberry ,tipped with ,whipped ,cream on ,top and ,ring of ,fresh ,strawberries at the ,base4 ,,decoration ,,day ,,luncheon4 ,this pretty luncheon combines two features--it can be given on ,decoration ,day1 and also as a bon voyage luncheon4 ,have bands of red1 white and blue ribbon radiate from the center of the table to each plate1 and a large cutglass bowl filled with white flowers1 roses1 hyacinths and narcissi and ferns stand in the center4 ,before each plate have a tiny ship in full sail1 the name of the guest written in gilt on the silk sail4 ,the favor for the guest of honor might be a bon bon box made in imitation of a shawl strap4 ,inside have a tiny silk flag4 ,red and white should be carried out in the menu4 ,have a white soup with whipped cream4 ,the salmon salad served in white paper boats with tiny ,american flags sticking in the prow4 ,the ices frozen in form of flags4 ,the cakes red1 white and violet icing4 ,,for ,a ,,hallowe',,en ,,dinner4 ,have a big pumpkin filled with yellow chrysanthemums for the center of the table and at each place a tiny pumpkin made into a candle with a green pumpkin leaf shade4 ,light the room with jack o' lanterns or yellow ,chinese lanterns4 ,for the menu serve cream of corn soup in yellow bowls4 ,serve turkey1 cranberry jelly1 mashed turnips1 baked sweet potatoes1 on yellow plates4 ,serve fruit salad in the red apple cups1 with pumpkin pie and yellow ice cream frozen in shape of pumpkins1 for dessert4 ,serve coffee in yellow cups4 ,,fourth ,,of ,,july ,,dinner4 ,a beautiful summer dinner for ,july ,fourth is as follows3 ,on the table have a centerpiece of pineapple cloth over pale green satin1 on which place a flat willow basket of green and white striped grasses that border the garden flower beds4 ,from this basket have wavy lines of pale green gauze ribbon reaching to each corner of the table1 the ribbons ending in flat bouquets of daisies tied with grasses4 ,the dinner cards should be cut out of water-color paper in the shape of long1 narrow spikes of lilies and fastened to the glasses by flaps on the backs4 ,the menu is clam bisque2 lobster cutlets with egg sauce2 timbales of sweetbreads2 new carrots with fine herbs2 crown of lamb with mint sauce2 potato croquettes and salsify2 peach ice2 truffle-stuffed squab1 cress2 asparagus and lettuce salad2 green cornucopiae of ice cream filled with lemon ice2 white cake with green icing2 coffee1 nuts glace4 ,a ,,luncheon ,,for ,,thanksgiving4 ,have this sentiment painted on a white or dark gray background framed in cedar boughs and placed over your mantel3 ,the waning year grows brown and gray and dull1 ,and poets sing ,november1 bleak and sere2 ,but from the bounteous garnered harvest store1 ,with grateful hearts we draw ,thanksgiving cheer4 ,place a row of white candles in pewter candlesticks across the mantel and display all the old china1 pewter1 brass and copper about the dining-room4 ,use cedar boughs to decorate the chandelier and plate rail4 ,in the center of the bare table have a miniature stack of wheat 7the florist can furnish this74 ,peeping out of the wheat have toy turkey candy boxes filled with almonds or hickory nut meats and raisins4 ,have the candles on the table set in flat cedar wreaths and scatter pine needles over the surface of the table4 ,at each plate have a little doll dressed in ,puritan costume with the name card tied around her neck4 ,if one wishes to add a bit of color to the table use old-fashioned blue and white or colored bowls1 in one pile glossy red apples1 in another purple and white grapes1 in another oranges4 ,here are some suitable ,colonial dishes3 ,brown bread1 roasted fowl1 oysters in every style1 cakes of ,indian meal called bannocks which are spread before the fire on large tins and baked before the fire1 brown sugar and molasses for sweetening2 fruit cake1 molasses cake1 pumpkin1 apple and mince pie2 jellies1 jams and conserves 7a sweet mixture of fruits74 ,use all the old-fashioned china and silver possible4 ,,thanksgiving ,,dinner4 ,first an old-fashioned oyster stew served in old white1 gold-banded tureen4 ,next fish-balls--not great1 soggy old-fashioned fish cakes1 but the daintiest little golden-brown balls1 fried in a basket in hot fat1 and not more than an inch in diameter1 just a good mouthful4 ,have them served individually1 smoking hot1 heaped up in the daintiest little piles1 with a few tiny sprigs of baby parsley for garnish4 ,next will come the turkey1 a monster bird1 with stuffing made of ,italian chestnuts4 ,it goes without saying that with this will be served the historic cranberry jelly1 which may be moulded in a square tin and served in tiny cubical blocks4 ,after the sweet potatoes are baked the contents will be removed1 whipped light as a feather with two well-beaten eggs1 a little milk1 pepper1 salt and butter1 the skins refilled1 stood on end in a pan and the tops browned in the oven4 ,then ,roman punch4 ,then two good old-fashioned pies1 one pumpkin1 the other mince1 each about two inches thick4 ,a ,,christmas ,,dinner4 ,if one wishes to develop the idea of ,santa and his sleigh1 buy a doll and dress as ,santa and fashion a sleigh out of cardboard and color red4 ,about ,santa and his sleigh1 which may be filled with bonbons or tiny gifts like animals from ,noah's ark1 etc41 for the guests1 have imitation snow of coarse salt or sugar1 or cotton sprinkled with diamond dust4 ,have tiny sprigs of evergreen standing upright for trees4 ,at each plate have a tiny sleigh filled with red and green candies and light the table with red candles and shades in shape of ,christmas bells4 ,have the dinner cards ornamented with little water-color ,santa ,claus' heads or little trees4 ,if one uses the ,christmas bell idea have the bells covered with scarlet crape tissue and swung from the chandelier4 ,one can have the letters on them spell ,merry ,christmas4 ,in the center of the table place a mound of holly with bright red berries2 have red candles arranged in any design one chooses1 and far enough away so their heat will not ignite the tissue paper bells4 ,white paper shades with sprays of holly painted or tied on make pretty ,christmas shades4 ,have the bonbons1 nuts1 salads and ice cream served in cases in shape of bells1 or have the ice cream frozen in bell shape4 ,if one wishes to decorate with the tiny trees1 fasten them upright in flower pots and cover the pots with red paper4 ,hang bonbons or sparkling objects and tinsel or little favors of bells for the guests from the branches of the trees4 ,the holly wreaths may be used in any way the fancy dictates--a large center wreath and if the table is round1 a second larger one near the edge of the table1 leaving room for the plates or single candlesticks set in tiny wreaths at intervals between the larger wreaths4 ,a wreath dinner is very pretty and easy to plan1 for the different dishes may be garnished with wreaths of parsley1 radishes1 endive1 cress1 or the sweets with rings of kisses1 macaroons1 whipped cream roses1 candies1 etc4 ,here is a suitable menu4 ,oyster or clam cocktail1 wafers1 consomme1 bouillon or cream of celery soup1 celery1 radishes1 small square crackers4 ,if one wishes a fish course1 creamed lobster or salmon with potato balls4 ,roast ,turkey or game of any sort1 glazed sweet potatoes1 corn fritters1 creamed peas1 peach1 currant or grape jelly1 hot rolls4 ,cranberry sherbet2 nut salad with plain bread and butter sandwiches1 individual plum puddings with burning brandy1 ice cream in any desired shape1 white cake or fruit cake if one does not have the plum pudding1 cheese1 crackers1 coffee4 ,,an ,,unusually ,,original ,,dinner4 ,a quail dinner given recently will furnish ideas for others who wish to give a dinner out of the ordinary4 ,let the oblong table on which the dinner is served represent a field with miniature shocks of grain and stubble in which are quail1 pheasants' and other birds' nests4 ,a border of toy guns stacked mark the edge of the field4 ,at each man's place have a toy figure of a hunter with some toy fastened to the back telling some joke on the diner4 ,the women can have birds' nest candy boxes surmounted by birds4 ,the name cards can be ,english hunting scene postals4 ,this is the menu3 ,blue ,points1 ,celery ,hearts1 ,olives1 ,stuffed ,olives1 ,cream of ,asparagus with ,asparagus ,points1 ,crackers1 ,broiled ,fresh ,spanish ,mackerel served on ,lettuce ,ribbons1 ,cucumbers1 ,cannon ,ball ,potatoes1 ,sherry1 ,champagne ,punch1 ,quail on ,toast1 ,french ,peas1 ,stewed ,mushrooms on ,toast1 ,hot ,rolls1 ,champagne1 7,salad1 ,head ,lettuce1 ,french ,beans1 ,ring of ,chopped ,whites of ,eggs1 ,ring of ,powdered ,yolks of ,eggs1 ,french ,dressing17 ,crackers and ,melted ,cheese1 ,chestnut ,ice ,cream molded in ,form of ,broiled ,quail and ,asparagus ,tips1 ,eggnog ,sauce1 ,coffee and ,liqueurs in the ,drawingroom4 ,a ,,spring ,,dinner4 ,to secure a pretty effect pull the extension table apart and fill in the center space with palms and ferns1 keeping the foliage low enough not to interfere with the vision of the guests4 ,across each end of the table lay a pale green satin and lace cover on which place ,french baskets filled with yellow daffodils and pink tulips4 ,before each place set tall stem vases filled with yellow daffodils resting on wreaths of pink begonias4 ,have the pink and yellow candies in ,french baskets tied with the same colors4 ,use monograms of the guests on plain white cards with tiny silver boots tied to a corner for favors4 ,serve3 ,green ,grapes ,dipped in ,sugar1 ,cream ,salsify ,soup in ,bouillon ,cups1 ,bread ,sticks1 ,deviled ,lobster in ,shell1 ,cucumber ,mayonnaise1 ,squab on ,toast1 ,creamed ,potatoes1 ,ice ,cream in ,form of ,fruits1 ,white ,cake1 ,coffee4 ,,college ,,dinners4 ,to those who may have the planning of college dinners1 the description of this ,harvard dinner may not come amiss4 ,in the center of the table have a large bowl of red tulips2 red shades on the candles standing at either end of the table4 ,the favors can be small boxes in the shape of foot-balls filled with red candies4 ,the place-cards in the shape of foot-balls1 cut out of red cardboard1 and painted in black and white2 by each plate a roll with a small ,harvard flag1 of silk4 ,place the olives1 nuts and red candies in small paper cases covered with tissue paper1 which match in shape as well as in color1 the central bouquet of tulips4 ,even in the menu the color scheme may be carried out as far as possible with tomato bisque1 deviled crabs served in the shells1 chicken croquettes1 fillet of beef1 garnished with cress and radishes1 beet salad and ice cream baskets filled with strawberries4 ,the croquettes can be made in the shape of foot-balls4 ,the beets for the salad are boiled until tender1 and when cold scooped out and filled with dressed celery4 ,a few curved cuts made around the sides of the beets give the effect of flower petals4 ,the little cakes1 served with the ice-cream1 are covered with red frosting4 ,if ,princeton be the ,alma ,mater in whose honor the feast is spread1 tiger-lilies should be the flowers used on the center of the table1 and the menu would of course1 differ much from the one already given4 ,instead might be substituted black bean soup with slices of hard boiled egg2 fried scallops and ,saratoga potatoes2 sweet bread pates2 chicken with sweet potatoes2 and carrots cut with a vegetable cutter into what are called shoestrings2 lobster salad served in paper boxes1 having around the outside1 ruffles of orange crepe paper2 and orange ice served in the natural oranges4 ,if one prefers a change from the wishbone creation1 ,noah's ,ark tigers may stand guard over the pates4 ,a ,yale dinner would be the most difficult to arrange as there are no fruits or vegetables that could rightly be called blue1 unless some varieties of grapes and plums might be considered as coming under that head4 ,but with a large central bouquet of cornflowers1 with blue ribbons extending from this to each cover1 where under the bow or rosette will be laid the corn-cob pipe or other souvenir1 and with blue crepe paper used to decorate some of the dishes1 the table will present quite as attractive an appearance as either of the other dinners2 while the genial guests will probably enjoy the feast fully as well1 and be quite as loyal1 even if the roast and salad do not show the college colors4 ,,chapter ,,iv4 ,,ice ,,breakers1 ,,suggestions ,,for ,,dinner1 ,,menu ,,and ,,place ,,cards1 ,,table ,,stories1 ,,toasts1 ,,table ,,decorations4 ,,ice ,,breakers4 ,a dinner always stands a better chance of being a success if there is some little thing to break the ice at the start4 ,a little verse might be placed on the card bearing the name of each guest4 ,a particularly lively and cheerful young woman might have a verse something like this3-- ,fevers are contagious1 ,but they're not by half ,as quickly1 surely catching ,as ,mrs4 ,thompson's laugh4 ,a lady who gives much thought and attention to political reforms might have the following3-- ,dogs have their days1 so political parties ,pass through their seasons of sunshine and storm1 ,while longing eyes see the time that is coming1 ,when women shall work a more lasting reform4 ,an attractive young married woman might find this parody at her place3-- ,how doth the dainty matron fair ,improve each shining hour1 ,and work on men both old and young1 ,her fascinating power4 ,the wife of a distinguished landscape painter could get these lines3-- ,why should one desire to travel1 ,and in distant climes to roam1 ,when she has the fairest landscapes ,always hanging in her home4 ,when the oyster plates are removed1 a letter might be found under each one1 addressed to the person sitting at the place4 ,a man who is a well known promoter might receive this3-- ,dear ,mr4 ,j4-- ,is it true that you are interested in a project for connecting ,new ,york with the infernal regions by telephone8 ,if so1 as soon as the wires are in operation1 ,i should like to call up ,henry the ,eighth1 and find out what excuse he really made for getting rid of his wives4 ,the demands upon me have been so great during this past year1 that my stock of defenses has given out4 ,yours truly1 ,here place the name of some prominent criminal lawyer4 ,a lady whose first baby is only a few months old1 might have the following in the envelope bearing her name3-- ,dear ,madame3-- ,stick to the old reliable4 ,there is only one perfectly pure and harmless soothing syrup1 and that is made by yours1 ,respectfully1 ,,mrs4 ,,winslow4 ,an artist with a considerable reputation for painting sheep1 might enjoy the following3-- ,dear ,sir1 ,do you care to buy the small1 stuffed lamb that has been in our window for several years past8 ,it looks very natural1 and would be much more quiet for a model than a live one4 ,respectfully1 ,,beck1 ,butcher4 ,washington ,market4 ,,dinner1 ,,menu ,,and ,,place ,,cards4 ,the place card may be plain white edged with gold1 and the monogram or crest in gold with the guest's name written plainly across it4 ,however1 handsome cards as souvenirs of a dinner are much prized by travelers and the younger set and are especially in favor for breakfasts1 luncheons1 bridal affairs and college dinners and spreads4 ,at the present moment there is the greatest diversity in guest cards4 ,you may use a plain heavy visiting card with flowers stuck through the upper left corner1 or decorated cards of every style1 pen and ink1 water-colors1 etc4 ,cards for stag affairs have ,old ,english pictures on a soft gray background2 souvenir postals make interesting guest cards2 tiny fans1 playing cards1 ribbons1 cards cut out of water-color paper imitating flower pots with flowers in bloom1 cards decorated with sketches of brides and bridegrooms1 kodak pictures of familiar scenes1 boats1 different sports--you can scarcely go amiss on your cards--the more original they are the better4 ,the card is laid on the napkin at dinner or luncheon1 or if it has an easel-like back is fastened to the wineglass4 ,graphology cards are an idea of the moment1 and seem likely to prove more than a passing fad4 ,before ordering a set of these1 the hostess obtains from each guest a line in his or her own handwriting2 the note of acceptance received can be used1 if one is sure that a secretary has not been employed4 ,these specimens are turned over to the stationer1 who1 in turn1 places them in the hands of an expert graphologist4 ,when the occasion arrives for which the writing was obtained1 each guest finds at his cover a card bearing his name and a printed delineation of his character formed from the chirography4 ,for guest cards at a large dinner have in the center of the table a gridiron of flowers and from it run orange and black ribbons to each plate4 ,have the guests' names in gilt letters on these ribbons1 and each ribbon ends in a favor1 which indicates the special fad of the guest4 ,the oarsman finds a scull1 the yachtsman a tiny yacht1 the football captain a football1 the hunter a tiny bear1 the bowler ten pins1 the poker player a miniature poker table1 the glee club leader a tiny mandolin1 and the man who wins hearts1 a heart-shaped box with the miniature of a ,gibson girl on its surface4 ,the girl who cuts paper dolls may make quaint and unique menu cards by cutting out little pickaninnies from shiny black kindergarten paper1 then1 little dresses1 say of red1 since this is the most striking combination1 and pasting them on the plain cards4 ,the way to make them is to place a bit of black and a bit of red paper together1 fold them shiny side out1 and the red outside the black1 cut out the dolls1 one black1 one red1 then snip off heads1 hands and legs of the red4 ,this leaves the little dresses all ready to go on4 ,before pasting on the dress make eyes and mouth in the little black head1 by folding it perpendicularly and cutting out the mouth1 then horizontally for the eyes4 ,when the figure is once nicely pasted on the card1 it is perfectly smooth1 no sign of the various foldings appearing4 ,a dinner for a mixed company of talented men and women is made attractive by clever little quotations on the place cards4 ,a general quotation in quaint lettering at the top of the card may apply to the feast2 one following the name of the guest whose place it marks1 may apply to the profession or personality of the guest4 99 99 99 99 99 ,who can display such varied art1 ,to suit the taste of saint and sinner1 ,who go so near to touch their heart1 ,as you1 my darling dainty dinner8 99 99 99 99 99 ,who would not give all else for two pennyworth only of beautiful soup8 99 99 99 99 99 ,your dressing1 dancing1 gadding1 where's the good in8 ,tell me1 sweet lady1 can you make a pudding8 99 99 99 99 99 ,smoking and tender and juicy1 ,and what better meat can there be8 99 99 99 99 99 ,the true essentials of a feast are only fun and feed4--,o4 ,w4 ,holmes4 99 99 99 99 99 ,may your appetite keep on good terms with your digestion4 ,a good dinner is better than a fine coat4--,proverb4 99 99 99 99 99 ,sit down to that nourishment which is called supper4--,shakespeare4 99 99 99 99 99 ,to thee and thy company ,i bid a hearty welcome4--,shakespeare4 99 99 99 99 99 ,no man can be wise on an empty stomach4--,geo4 ,elliot4 99 99 99 99 99 ,for the ,artist3 ,industry can do anything which genius can do1 and very many things which it cannot4--,henry ,ward ,beecher4 99 99 99 99 99 ,he is the greatest artist then1 ,whether of pencil or of pen1 ,who follows ,nature4 --,longfellow4 99 99 99 99 99 ,for a ,writer3 ,wise poets that wrap truth in tales4--,carew4 99 99 99 99 99 ,for the ,architect3 ,he builded better than he knew4--,emerson4 99 99 99 99 99 ,for the ,actor3 ,we'll hold1 as 'twere1 the mirror up to ,nature4--,shakespeare4 99 99 99 99 99 ,with mirth and laughter let old wrinkles come4--,shakespeare4 99 99 99 99 99 ,for the ,young ,bachelor3 ,a weather-beaten lover but once known1 ,is sport for every girl to practice on4 --,anon4 99 99 99 99 99 ,he had then the grace too rare in every clime ,of being1 without alloy of fop or beau1 ,a finished gentleman from top to toe4 --,byron4 99 99 99 99 99 ,that man that hath a tongue ,i say is no man ,if with his tongue he cannot win a woman4 --,shakespeare4 99 99 99 99 99 ,a sweeter and a lovelier gentleman ,fram'd in the prodigality of ,nature1 ,young1 valiant1 wise and no doubt right royal2 ,the spacious world cannot again afford4 --,shakespeare4 99 99 99 99 99 ,oh1 he was all made up of love and charms1 ,whatever maid could wish or man admire4 --,addison4 99 99 99 99 99 ,for the ,soldier3 ,they never fail who die in a great cause4--,byron4 99 99 99 99 99 ,the rascal hath good mettle in him4--,shakespeare4 99 99 99 99 99 ,for the ,young ,girl3 ,blessings be about you dear1 wherever you may go4--,allingham4 99 99 99 99 99 ,the mildest manners and the gentlest heart4--,shakespeare4 99 99 99 99 99 ,a ,book of ,verses underneath the ,bough1 ,a jug of ,wine1 a loaf of bread--and ,thou ,beside me singing in the ,wilderness4 ,o1 ,wilderness were ,paradise enow4 --,omar ,khayyam4 99 99 99 99 99 ,grace was in her steps1 heaven in her eyes2 ,in every gesture dignity and love4 --,milton4 99 99 99 99 99 ,bright as the sun her eyes the gazers strike1 ,and like the sun they shine on all alike4 --,pope4 99 99 99 99 99 ,the clear blue eyes1 the tender smile1 ,the sovereign sweetness1 the gentle grace1 ,the woman's soul and the angel's face4 --,anon4 99 99 99 99 99 ,apt sentiments in connection with each course add much to the interest or amusement of guests1 but they must be chosen intelligently4 ,,the ,,dinner4 ,if the dinner be to a guest of honor1 have something like this at the head of the menu3 ,i beseech you all be better known to this gentleman4--,shakespeare4 ,,sauce ,come1 gentlemen66 ,here's sauce for the gods4 ,let hunger move thy appetite1 not savory sauce4 --,babee's ,book4 ,,welsh ,,rarebit ,a man can die but once4--,henry ,,iv4 ,cowards die many times--the truly valiant never taste death but once4--,shakespeare4 ,,roast ,,beef ,england's darling4--,alfred ,austin4 ,cut and come again4--,crabbe4 ,our old and faithful friend1 we're glad to see you4--,shakespeare4 ,,with ,,the ,,oyster ,,course ,all the world is my oyster4--,anon4 ,,with ,,clams ,fruit of the wave1 all dainty and delicious4--,croffut4 ,if you can't speak1 sing2 if you can't sing1 imitate the clam4--,six ,dinners4 ,,soup--,,consomme ,,and ,,mock ,,turtle ,of two evils1 choose the least4--,thomas ,a4 ,kempis4 ,it's the rules of the house1 sir2 you must take soup4--,mark ,l4 ,demotte4 ,,fish ',tis sweet and fresh--'twas caught this night4--,beaumont ,fletcher4 ,now bring along your liars1 and let the biggest one take the cake4--,six ,dinners4 ,,terrapin ,a dish that ,i do love to feed upon4--,shakespeare4 ,,lobsters ,on eight long feet these wondrous warriors tread ,and either end alike supplies the head4 --,homer4 ,,shrimps ,old ,ocean1 envious of my ladies crimps1 ,tried hard to copy them1 and--presto6 ,shrimps6 --,six ,dinners4 ,,for ,,entries ,,of ,,various ,,kinds ,take every creature in of every kind4--,pope4 ,when ,i have tasted of this sacred dish1 then shall my bones rest in my father's tomb in peace4--,beaumont ,fletcher4 ,not to know me argues yourselves unknown4--,milton4 ,,for ,a ,,special ,,or ,,novel ,,dish ,it's better to be out of the world than out of the fashion4--,swift4 ,,frog',s ,,legs ,we sport in water or we dance on land4--,homer4 ,though this be fun for you1 ',tis death to us4--,fables4 ,,lamb ,pray you1 who does the wolf love8--,shakespeare4 ,ah1 gentle lamb6 ',tis better that you be roasted and served to sympathizing human folk than be devoured ungracefully by ravenous beasts4--,six ,dinners4 ,,roast ,,pig ,see him in the dish1 his second cradle6--,charles ,lamb4 ,he hath a fair sepulchre in the grateful stomach of the judicious epicure1 and for such a tomb might be content to die4--,charles ,lamb4 ,,chickens ,we'll not eat crow1 but him that crow'd4--,anon4 ,,turkey ,nothing in his life ,became him like the leaving of it4--,macbeth4 ,,goose ,what's sauce for the goose ,is sauce for the gander4--,old ,rhymes4 ,,succotash ,these be the great twin brethren4--,macauley4 ,,macaroni ,some ,jay of ,italy4--,cymbeline4 ,,onions ,so near will ,i be that your best friends shall wish ,i had been further4--,julius ,caesar4 ,,green ,,peas ,how green you are and fresh4--,king ,john4 ,,game ,here's a pigeon so finely roasted it cries1 ',come eat me4'--,swift4 ,,salad ,i warrant there is vinegar and pepper in't4--,twelfth ,night4 ,,dessert ',tis the dessert that graces all the feast1 for an ill end disparages the rest4--,art of ,cookery4 ,,bon ,,bons ,i can teach sugar to slip down your throat a million of ways4--,dekker4 ,,jelly ,feel1 masters1 how ,i shake4--#bnd ,henry ,,iv4 ,,pudding ,my morning incense and my evening meal the sweets of hasty pudding4--,barlow4 ,,ices ,i always thought cold victuals nice2 ,my choice would be vanilla ice4 --,holmes4 ,,fruit ,how gladly then he plucks the grafted pear1 ,or grape that dims the purple tyrants wear4 --,horace4 ,,figs ,in the name of the prophet1 figs6--,horace ,smith4 ,,cheese ,pray1 does anybody here hate cheese8 ,i would be glad of a bit4--,swift4 ,,roquefort ,at which my nose is in great indignation4--,tempest4 ,a last course at dinner without cheese1 says ,savarin1 is like a pretty woman with only one eye4 ,,coffee ,one sip of this ,will bathe the drooping spirits in delight4--,milton4 ,,cigars ,by ,hercules6 ,i do hold it and will affirm it to be the most sovereign and precious herb that ever the earth tendered to the use of man4--,b4 ,jonson4 ,the man who smokes thinks like a sage and acts like a ,samaritan4--,bulwer ,lytton4 ,,cigarettes ,i never knew tobacco taken as a parenthesis before4--,b4 ,jonson4 ,,wines ,good1 my ,lord1 you are full of heavenly stuff4--,henry ,,viii4 ,i feel the old convivial glow 7unaided7 o'er me stealing1 ,the warm champagny1 old particular1 brandy1 punchy feeling4 --,holmes4 ,come1 come1 good wine is a good familiar creature if it be well used2 exclaim no more against it4--,othello4 ,i pray thee1 take the cork out of thy mouth that ,i may drink4--,as ,you ,like ,it4 ,this wine should be eaten1 it's too good to be drunk4--,swift4 ,fill the goblets again1 ,cnacias4 ,let us drink the last cup to the manes of famous ,lysander1 and then1 though unwillingly1 ,i must warn you of the approach of day4 ,the host who loves his guests rises from the table when the joy reaches its climax4 ,the pleasant memory of this untroubled evening will soon bring you back to this house1 whereas you would be less willing to return if you were forced to think of the hours of depression which followed your enjoyment4--,from ,an ,egyptian ,princess4 ,,two ,,pies ,if you would know the flavor of a pie1 ,the juicy sweet1 the spice and tart1 you must ,be patient till the fiery core is cool1 ,and bite a little deeper than the crust4 ,if you would know the flavor of a man1-- ,god's mud pie1 made of ,eden's dew and dust1-- ,be patient till love's fire has warmed him through1 ,and look a little deeper than the crust4 --,aloysius ,coll4 99 99 99 99 99 ,,table ,,stories4 ,upon one occasion when six fair women and half a dozen brave men1 gathered round a hospitable board1 had fallen into that state of innocuous desuetude from which nothing but heroic measures would relieve them1 a still small voice was heard asking if any one present could tell why the ,athenasian creed is like a tiger8 ,it chanced that no one present could guess1 and when the propounder1 a delicate1 spirituelle looking woman declared that it was because of its damnation clause1 there was a roar of laughter that successfully put to flight all stiffness and formality4 99 99 99 99 99 ,a well-known gentleman gained quite a reputation among his set by propounding a ,french riddle1 which is sometimes called ,voltaire's riddle1 because no one ever answered it4 ,he wrote on the back of a card the following3 ,ga and asked if anyone could make it out1 saying the answer was what every one had or should have had when he sat down to dinner4 ,the card went round the table and made conversation for some time4 ,after fruitless efforts1 all gave it up1 and he wrote underneath the ,ga as follows3 ,capital ,g4 ,small a4 ,g4 grande4 a petite4 ,j'ai grande apetite4 ,i have a good appetite4 ,see8 99 99 99 99 99 ,there is only one thing which is said to be worse than being called upon unexpectedly to make an after dinner speech--that is to prepare an after dinner speech and not be asked to deliver it4 99 99 99 99 99 ,over the teacups3 ,do you believe that awful story they are telling about ,miss ,prim8 ,ladies in ,chorus--,yes4 ,what is it8 99 99 99 99 99 ,say1 mister1 said the little fresh air child as she watched the cattle enjoying their cud1 do you have to buy gum for all of them cows to chew8 99 99 99 99 99 ,i remember the ,colonel from ,missouri who forgot the name of the suburb he wanted to go to near ,boston4 ,it runs in my head1 said he to the hotel clerk1 its name is something like whisky straight1 though that is not it exactly4 ,oh1 said the clerk1 ,i know2 you mean ,jamaica ,plain4 ,yes1 yes1 that's it1 said the ,colonel1 and he immediately ordered two whisky straights4--,henry ,c4 ,caldwell4 99 99 99 99 99 ,these ,americanos1 cries the affrighted ,tagal1 are cannibals4 ,what ever gave you such an idea8 asks the ,moro4 ,i just heard one of those soldiers ask that pretty school teacher to come and eat a ,filipino with him6 99 99 99 99 99 ,lady--,little boy1 are you sure this butter is clean8 ,boy from the ,country--,i low as how it ought to be4 ,ma and ,sis set up half the night picking the specks out of it4 99 99 99 99 99 ,squire's daughter--,do you think it is quite healthy to keep your pigs so close to the cottage8 ,hodge--,i dunno1 ,miss4 ,noan of ther pigs ain't ever been ill4 99 99 99 99 99 ,emaciated ,invalid 7just arrived at the springs7--,is it true that drinking these waters produces fat8 ,native 7weight #bej7--,produces fat8 ,why1 stranger1 when ,i came here ,i only weighed eight pounds1 and look at me now6 99 99 99 99 99 ,at a literary dinner in ,london1 ,mr4 ,zangwell told a story of a fat lady of his acquaintance4 ,her corpulence had so grown upon her that she resolved to consult a physician about it4 ,she had had no previous experience with banting of any sort4 ,the doctor drew up a careful dietary for her4 ,she must eat dry toast1 plain boiled beef1 and a few other things of the same lean sort1 and in a month return and report the result to the doctor4 ,at the end of the time the lady came1 and was so stout that she could hardly get through the door4 ,the doctor was aghast4 ,did you eat what ,i told you8 he asked4 ,religiously1 she answered4 ,his brow wrinkled in perplexity4 ,suddenly he had a flash of inspiration4 ,did you eat anything else8 he asked4 ,why1 ,i ate my ordinary meals1 said the lady4 99 99 99 99 99 ,considerate ,little ,girl--,please1 ,mr4 ,keeper1 will it hurt the elephant if ,i give him a currant out of my bun8--,leisure ,hours4 99 99 99 99 99 ,howard ,paul is responsible for this anecdote of ,lillian ,russell4 ,the fair vocalist was lunching at a restaurant and ordered floating island--a popular entremet4 ,in due course it arrived1 and on its snowy surface three little red ants were having a cheap picnic and wriggling about in ecstatic contortions on the banquet they were enjoying4 ,waiter1 said ,miss ,russell1 ,i asked you for an island1 but ,i expressed no desire to have it inhabited--take it away and bring me a dessert island4 99 99 99 99 99 ,a lank1 awkward countryman presented himself at the clerk's desk in an ,american hotel1 and1 after having a room assigned to him1 inquired at what hours meals were served4 ,breakfast from seven to eleven1 luncheon from eleven to three1 dinner from three to eight1 supper from eight to twelve1 recited the hotel clerk glibly4 ,jerushy6 ejaculated the country man1 with bulging eyes1 ,when am ,i going to get time to see the town8 99 99 99 99 99 ,a waiter in a restaurant once entered the room where a lady and gentleman were dining--they were just finishing their soup--without any preliminary knock4 ,what he saw led him to stammer3 ,a thousand pardons1 ,monsieur2 ,i was too precipitate4 ,why1 you idiot1 said the gentleman1 what are you standing there for1 with your head under the tray8 ,did you never see a gentleman kiss a lady before in this restaurant8 ,oui1 ,monsieur1 but nevaire before ze feesh--nevaire6 99 99 99 99 99 ,it ain't any trouble to get along in ,europe1 whether you know the language or not1 said the man who had been on a personally conducted4 ,take ,germany1 for instance4 ,one day ,i wanted a drink1 and ,i went into one of the gardens and said to the waiter3 ',look here1 old man1 ,i'm dry2 do you understand8 ,dry6' and the next minute he came back with three beers4 99 99 99 99 99 ,mrs4 ,smith--,i'm afraid you'll have to look for a new place the first of the month1 ,bridget4 ,fat ,bridget--,what fur1 ,ma'am8 ,mrs4 ,smith--,mr4 ,smith objects to so much waste in the kitchen4 ,fat ,bridget--,lor1 ,ma'am1 if that's all1 ,i'll lace mesilf widin an inch of my life4 99 99 99 99 99 ,i want you to come and dine with me1 said ,john to ,pat1 though ,i can only offer you a nice piece of beef and boiled potatoes4 ,don't make the laist apology about the dinner1 said ,pat1 it's the very same ,i should have had at home1 barrin' the bafe4 99 99 99 99 99 ,you must find that impediment in your speech rather inconvenient at times1 ,mr4 ,brown4 ,oh1 n-o--everyb-body has his little p-peculiarity4 ,stammering is m-m-mine2 what is y-yours8 ,well1 really1 ,mr4 ,brown1 ,i am not aware that ,i have any4 ,w-which hand d-do you stir y-your tea with8 ,the right hand1 of course4 ,w-well1 that is y-your p-peculiarity2 most p-people u-use a t-teaspoon4 99 99 99 99 99 ,the second course of the table d'hote was being served4 ,what is this leathery stuff8 demanded the corpulent diner4 ,that1 sir1 is filet of sole1 replied the waiter4 ,take it away1 said the corpulent diner1 and see if you can't get me a nice1 tender piece of the upper1 with the buttons removed4 99 99 99 99 99 ,gracious1 exclaimed ,mr4 ,swellman1 ,the baby has eaten a lot of that dog biscuit4 ,never mind1 dear1 replied ,mrs4 ,swellman4 ,it just serves ,fido right1 for he's often stolen the baby's food--haven't you1 ,fido8 ',oo naughty 'ittle rogue1 'oo6 99 99 99 99 99 ,once upon a time there was a young man who felt sure that within his bosom burned the incandescent light of dramatic fire4 ,to assure the world of this fact he secured a position as supernumerary in a theatrical combination which was presenting a repertoire of classical tragedies4 ,of course1 all great careers have an humble start2 so had his4 ,all that was required of him was to come on ,r4 ,u4 ,e41 when the lordly baron was about to take his regal bride to his proud ancestral halls1 and inform him1 and the audience3 ,my lord1 the carriage waits4 ,the leading lady1 who played the fair young bride1 was rather inclined to embonpoint1 as we say when we wish to insinuate as delicately as possible that some one is fat4 ,the budding genius had rehearsed his lines--or line--until he felt that he was letter perfect4 ,he haunted the wings all evening until he heard his cue4 ,then he strutted onto the scene1 struck a tragic pose1 and announced excitedly3 ,my ,lord6 ,she carries weights6 99 99 99 99 99 ,frank ,stockton tells a fish story4 ,a gentleman asked a question of a boy who was fishing4 ,the boy mumbled an indistinct response4 ,why don't you speak plainly8 said the gentleman4 ,what have you in your mouth8 ,wums--wums for bait1 answered the boy4 ,that was the first instance ,i ever knew1 remarked ,mr4 ,stockton in telling the story1 of anybody really speaking with baited breath4 99 99 99 99 99 ,smith--,did you ever see a woman trying to pull a cork out of a bottle1 colonel8 ,col4 ,drinker--,no1 suh2 and no gentleman will stand idly by and see a lady struggling to take a cork out of a bottle4 ,it takes her too long1 suh8 99 99 99 99 99 ,wife--,we have been married twelve years1 and not once during that time have ,i missed baking you a cake for your birthday4 ,have ,i dear8 ,hubby--,no1 my pet ,i look back upon those cakes as milestones in my life4 99 99 99 99 99 ,jones--,you don't usually say grace at meals8 ,bones--,no2 only when the minister is present4 ,jones--,ah1 ,i see4 ,he not alone graces the occasion1 but he occasions the grace4 99 99 99 99 99 ,doctor--,my dear young lady1 you are drinking unfiltered water1 which swarms with animal organisms4 ,you should have it boiled2 that will kill them4 ,patient--,well1 doctor1 ,i think ,i'd sooner be an aquarium than a cemetery4 99 99 99 99 99 ,a tiny girl of seven gave a dinner party the other day1 for which twelve covers were laid1 and that number of small maidens sat down to dine4 ,it was a real little girl's dinner1 and the little hostess herself presided1 sitting at the head of the table4 ,she had been very anxious1 in looking forward to it1 to do everything as it should be done4 ,mamma1 she asked1 shall we say grace8 ,no1 said mamma1 it will be a very informal dinner1 and ,i think you need not do that4 ,that meant one less ceremony to be gone through1 and was a relief1 but the little lady was anxious to have all her small guests understand it4 ,so1 as they were gathered about the table1 she explained3 ,mamma says this is such an infernal dinner that we need not have grace today4 99 99 99 99 99 ,three different waiters at a hotel asked a prim1 precise little man at dinner if he would have soup4 ,a little annoyed1 he said to the last waiter who asked the question3 ,is it compulsory8 ,no1 sir1 said the waiter4 ,i think it's mock turtle4 99 99 99 99 99 ,mistress--,now1 remember1 ,bridget1 the ,joneses are coming for dinner tonight4 ,cook--,leave it to me1 mum4 ,i'll do me worst6 ,they'll never trouble yez again6 99 99 99 99 99 ,murphy--,oi tell yez1 ,flaherty1 th' saloon is th' poor mon's cloob4 ,troth1 ,oi don't see how he could git on widout it4 ,flaherty--,he couldn't4 ,iv there wor no saloons there'd be no poor min4 99 99 99 99 99 ,a member of the police force came across a boy the other day who was wheeling home a load of oyster cans and bottles1 and1 curious to know what use the lad could put them to1 he made a direct inquiry4 ,going to throw them into our back yard1 replied the boy4 ,i took two loads home yesterday4 ,but what do you use them for8 ,i'd just as lief tell1 continued the boy1 as he spit on his hands to resume hold on the barrow4 ,we are going to have some relashuns come in from the country4 ,we may not have much to eat1 but if they see these cans and bottles and boxes they'll think we've had isters1 champagne1 figs and nuts till we've got tired of 'em1 and are living on bread and taters for a healthy change4 99 99 99 99 99 ,col4 ,sam ,reed was breakfasting at ,delmonico's4 ,after looking over the ,french menu he said to the waiter3 ,you may bring me some eggs blushing like ,aurora1 and some breeches in the royal fashion1 with velvet sauce2 and for dessert be sure you bring a stew of good christians1 and a mouthful of ladies4 ,the astonished waiter said3 ,sir1 we don't serve such dishes4 ,yes1 you do1 said the guest1 pointing to the bill of fare--,oeufs a la ,aurore--culottes a la royale sacque veloute--compote de bon cretiens--bouchee de dames4 ,all right1 said the waiter--ready in two minutes1 sir4 99 99 99 99 99 ,patrick1 you were on a bad spree yesterday4 ,yis1 ,mr4 ,ellis1 ,i was4 ,bless me if ,i weren't a-layin' in the gutter wid a pig4 ,father ,ryan came along1 looked at me1 and says says he ',one is known by the company he kapes4 ,and did you get up1 ,patrick8 ,no1 but the pig did4 99 99 99 99 99 ,gladstone was a marvelous conversationalist and particularly alive at dinner parties1 where1 by the way1 in his more vigorous days1 he came rightly near monopolizing the conversation4 ,two well-known men about town who prided themselves on their ability to be interesting at the dinner table were invariably eclipsed when ,gladstone was present4 ,no matter what the subject broached1 before it had proceeded far1 the ,g4 ,o4 ,m4 forged to the front1 and by his familiarity with the question1 became the focus of all eyes and ears4 ,tired of being thus overshadowed1 the gentlemen referred to hit upon a plan for getting even1 at least for the once4 ,selecting an abstruse and very unfamiliar subject1 they delved into the ,encyclopaedia ,britannica and thoroughly posted themselves4 ,the question was one on which scientists differed and so the conspirators took opposite sides1 each prepared to maintain his view4 ,at a convenient moment during the next dinner when they met ,mr4 ,gladstone1 the subject was sprung and immediately the two disputants went at it1 hammer and tongs4 ,for some time the fight raged hotly1 no one else venturing to take part in the discussion4 ,the trick was working capitally and the triumphant pair cast congratulating looks at one another4 ,mr4 ,gladstone hadn't spoken a word4 ,finally the hostess1 in a momentary lull in the conflict1 said3 ,what are your views about this matter1 ,mr4 ,gladstone2 which do you think right now8 ,there is very little choice1 returned the sly old fox1 turning with a good natured smile to the disputants1 ,i made up my mind as to that when ,i wrote the article on the subject in the ,encyclopaedia ,britannica1 which1 by the way1 gentlemen1 ,i see you have been studying very carefully4 ,there was a moment of embarassing silence and then a roar4 ,the conspirators acknowledged themselves fairly beaten and since then they allow ,mr4 ,gladstone the floor whenever he signifies a wish to occupy it4 ,,points ,,on ,,toasts4 ,the dinner in private house or club where the ladies are at table during the toasts1 is perhaps the most trying of all ordeals to the man not blessed with nerve4 ,toasts at dinner which are given in honor of some special guest are necessarily of the most informal kind4 ,a bit of interesting personal reminiscence1 with as much of the ego eliminated as possible1 a good story 7always and always the good story7 a compliment to the guest of honor a few well chosen words 7never fulsome7 of praise for host and hostess1 and in closing a few lines complimentary to the ladies4 ,this pre-supposes one is expected to give a somewhat extended toast4 ,ordinarily a story is sufficient4 ,on one point never make a mistake--sit down before your friends have had quite enough of you1 never keep on talking until the ladies vote you a bore and the men something more decided4 ,the host should be the real toastmaster1 though his formidable title is concealed under the informal manner in which he draws out his guests4 ,at such a dinner the talks are very short2 and generally between courses1 as no one can enter on a long dissertation and eat his dinner4 ,later when the dessert is removed1 and the coffee1 cigars and liqueurs brought in1 the toasts come4 ,if the guest of honor is a traveler the host may start him on his favorite topic by asking3 ,what do you consider the most dangerous journey you ever took8 ,then naturally will follow tales of wrecks1 floods1 hold-ups1 trains missed1 traveling in different countries1 etc4 ,if the host knows that ,jones has the star story and is too modest to assert himself1 it is his duty to call on ,jones1 not in a marked way1 but easily1 gracefully1 helping him along by well-put questions until ,jones forgets his embarassment and that he is telling a story4 ,a man at a formal dinner assigned to take in a lady whom he has never met before1 should take his conversational cue from her--no ,chinese desecration1 of course--and thereby avoid pitfalls to which the diffident and embarrassed are often led4 ,besides1 it is woman's admitted privilege to do all the talking1 and she best gives the key note at dinners4 ,for the informal dinner1 be natural1 good-natured and jolly4 ,as ready to listen and to laugh heartily at the jokes of others as to talk4 ,do not keep silent because you have no spread eagle oration at command1 your friends do not expect it4 ,tell your own interesting experiences1 always remembering how tiresome the repetition of the capital ,i becomes4 ,avoid telling jokes at the expense of another guest present4 ,this may do at a stag supper1 but an enemy may be made by making a friend ridiculous before the ladies4 ,make your talk very brief and in telling a story get to the point quickly without dragging in an endless number of uninteresting details4 ,after you have told your story and made your hit1 be content to give others a chance even if you have a host of good stories at command4 ,if ,brown is present do not steal his best story and tell it in his presence2 he will not thank you if you do4 ,good topics to avoid at a dinner where one does not know the personal history of each guest present1 are divorces1 jokes on foreigners of any nationality1 mixed marriages1 politics1 religion1 in fact anything that could be taken as a personal attack by another guest4 ,,toasts4 ,,origin ,,of ,,toasts4 ,the proposal of a health in an after-dinner speech dates back to mediaeval times4 ,at that time the loving cup was used at every banquet4 ,it was filled to the brim with wine and in the center was placed a piece of toasted bread4 ,the cup circulated the table1 each one present taking a sip of the wine4 ,when it came back to the host he drained the remaining wine and ate the piece of toast in honor of all the friends assembled at his table4 ,the ancient ,greeks1 the ,romans1 the ,assyrians and the ,egyptians drank each other's health at dinner1 but post-prandial oratory was not adopted until modern times4 ,the ,greek toast was1 ,i salute you1 be happy2 that of the ,romans1 ,i drink your health4 ,,etiquette ,,of ,,toasts4 ,it is highly improper for a person to drink to his own health1 hence the only thing to do when one's health is being drunk by his friends is for the individual honored to leave his glass alone1 and bow his thanks in a dignified manner1 rising to talk only when he is called on for a speech4 ,perhaps one of the wittiest toasts on record is that of ,franklin4 ,after the victories of ,washington had made his name well known throughout ,europe1 ,franklin chanced to dine with the ,french and ,english ambassadors1 when these toasts were drunk4 ,the son of ,britain rose and proudly remarked3 ,england--the sun whose beams enlighten and fructify the remotest corners of the earth4 ,the ,frenchman1 glowing with national pride1 drunk3 ,france--the moon whose mild1 steady1 cheering rays are the delight of all nations2 consoling them in darkness and making their dreariness beautiful4 ,this furnished ,franklin with a fine opening and his quaint humor bubbled over in his retort3 ,george ,washington--the ,joshua1 who commanded the sun and the moon to stand still1 and they obeyed him4 ,,old ,,negro ,,sol',s ,,toast4 ,little ter-day and little ter-morrer1 ,out o' meal and boun' ter borrer2 ,hoe cake an' dab o' dough1 ,dash her down an' say no mo'6 ,peace at home and pleasure abroad1 ,please your neighbor an' serve de ,lord4 ,god bless you4 99 99 99 99 99 ,well may we ever be1 ,ill may we never be2 ,here's to the ,president ,and good company4 99 99 99 99 99 ,may health and happiness both be yours1 ,and fortune smile on all you do2 ,and we hope you feel like wishing us ,the same good things we're wishing you6 --,from ,royal ,blue4 99 99 99 99 99 ,god made man ,frail as a bubble2 ,god made love1 ,love made trouble4 ,god made the vine1 ,was it a sin ,that man made wine ,to drown trouble in8 99 99 99 99 99 ,may love1 like wine1 improve as ,time advances1 ,may we always have old wines1 old friends and young cares4 99 99 99 99 99 ',twas nectar fed ,of old1 'tis said1 ,their ,junos1 ,joves1 ,apollos2 ,and man may brew ,his nectar too1 ,the rich receipts as follows3 ,take wine like this1 ,let looks of bliss ,around it well be blended2 ,then bring wit's beam ,to warm the stream1 ,and there's your nectar1 splendid6 ,so1 wreathe the bowl ,with flowers of soul ,the brightest wit can find us2 ,we'll take a flight ,towards heaven tonight1 ,and leave dull earth behind us6 --,thomas ,moore4 99 99 99 99 99 ,,bon ,,voyage4 ,may every joy the traveler knows1 ,be yours upon the trip1 ,may favoring winds fill out your sails ,and safely speed your ship4 ,may rest and recreation bring ,their meed of health and strength ,while under alien skies you roam1 ,then homeward turn at length4 99 99 99 99 99 ,to those who have passed me on the highway and gave greeting1 ,to the possible friends who have come my way1 whose eyes lingered as they fell on mine1 ,may they ever be eager with youth1 and strong with fellowship ,may they never miss a welcome or want a comrade4 --,marie ,mc,gee4 99 99 99 99 99 ,here's to man1 ,god's first thought4 ,here's to woman1 ,god's second thought ,as second thoughts are best-- ,here's to woman4 ,drink1 for you know not ,whence you came nor why2 ,drink1 for you know not why ,you go1 nor whence4 --,omar ,khayyam4 99 99 99 99 99 ,here's to the press1 the pulpit and the petticoat1 the three ruling powers of the day4 ,the first spreads knowledge1 the second spreads morals1 and the third spreads considerably4 99 99 99 99 99 ,the ,lord gave teeth to men1 that they might eat1 ,and then1 to use them on1 he gave us meat2 ,but here's a health to that great man who took ,and brought the two together--to the cook6 99 99 99 99 99 ,,family ,,dinner ,,toast4 ,here's a toast to the host who carved the roast2 ,and a toast to the hostess--may none ever roast us4 99 99 99 99 99 ,,ladies' ,,toast4 ,the soldiers of ,america4 ,their arms our defense1 our arms their reward2 ,fall in1 men1 fall in4 99 99 99 99 99 ,,to ,a ,,chaperone4 ,here's to the chaperone1 ,may she learn from ,cupid ,just enough blindness ,to be sweetly stupid4 --,oliver ,herford4 99 99 99 99 99 ,,for ,a ,,patriotic ,,dinner4 ,if we drink to ,china1 we drink the poison of the ,sick ,man of the ,east2 if we drink to ,italy1 we put ,the ,boot on the wrong foot2 if we drink to ,peru1 we burn our lips on the equator2 so let us drink to him who hath not harm in his heart1 venom in his veins1 nor flaw in his flag--,uncle ,sam4 99 99 99 99 99 ,let us toast our huddled little brothers of the frigid ,north--the ,esquimaux4 ,they need it4 99 99 99 99 99 ,,father ,o',,flynn4 ,far renowned for larnin' and piety1 ,still ,i'd advance ye widout impropriety1 ,father ,o',flynn as the flower of them all4 ,here's a health to you1 ,father ,o',flynn1 ,slainte and slainte and slainte agin4 ,pow'rfulest preacher and tenderest teacher ,and kindliest creature in ould ,donegal4 99 99 99 99 99 ,to the stars and the stripes1 ,to the land of our birth1 ,the ,american girl-- ,the best things on earth4 99 99 99 99 99 ,here's to the lying lips we meet1 ,for truthful lips are bores4 ,but lying lips are very sweet ,when lying close to yours6 --,smart ,set4 99 99 99 99 99 ,drink to ,life and the passing show1 ,and the eyes of the prettiest girl you know6 99 99 99 99 99 ,drink1 ,drink1 ,drink6 ,drink to the girl of your heart2 ,the wisest1 the wittiest1 the bravest1 the prettiest2 ,may you never be far apart4 99 99 99 99 99 ,here's to the girl-- ,with dash and whirl-- ,who rides about in an auto2 ,here's to the man ,who'll bridle her ,to ride about as she ought to4 99 99 99 99 99 ,here's to love1 the only fire against which there is no insurance4 99 99 99 99 99 ,here's to the lasses we've loved1 my lad1 ,here's to the lips we've pressed2 ,for of kisses and lasses ,like liquor in glasses1 ,the last is always the best4 99 99 99 99 99 ,to ,woman--,when she is neither too young to be wise1 nor too old to be careful4--,minnie ,thomas ,antrim4 99 99 99 99 99 ,to ,woman--,a paradox who puzzles when she pleases and pleases when she puzzles4--,minnie ,thomas ,antrim4 99 99 99 99 99 ,,to ,,the ,,finest ,,girl ,i ,,know4 ,here's to her whose presence is ever and always near1 ,here's to her whose large brown eyes make life forever dear2 ,here's to her whose fair white skin is clear as the whitest snow1 ,here's to the sweetest of her sex-- ,the finest girl ,i know6 99 99 99 99 99 ,here's to the rim of my lady's glass1 ,but tipped by her beautiful lip1 ,and here's to the thrill that must certainly pass ,from the rim to the base of that fortunate glass ,whenever she takes a sip4 --,bayard ,bacon4 99 99 99 99 99 ,here's health to you and wealth to you1 ,honors and gifts a thousand strong2 ,here's name to you and fame to you1 ,blessing and joy a whole life long4 ,but1 lest bright ,fortune's star grow dim1 ,and sometimes cease to move to you1 ,i fill my bumper to the brim ,and pledge a lot of love to you6 99 99 99 99 99 ,i fill this cup to one made up ,of loveliness alone1 ,a woman1 of her gentler sex ,the seeming paragon4 ,her health6 and would on earth there stood ,some more of such a frame1 ,that life might be all poetry1 ,and weariness a name4 --,edward ,coate ,pinckney4 99 99 99 99 99 ,,to ,,my ,,lady ,,fair4 ,to my lady fair ,i fill my cup6 ,to my lady fair ,with the cheeks so rare ,where the dimples dare ,to tarry2 ,to her footsteps bright ,so like the flight ,of a swallow light ,and airy-- ,to my lady fair ,i fill my cup1 ,to my lady fair ,i drink it up6--,bayard ,bacon4 99 99 99 99 99 ,oh1 lovely woman6 man's great bane ,and joy6 ,you ne'er can pall6 ,source of all pleasure and all pain1 ,and--bless you6 worth it all6 --,lewis4 99 99 99 99 99 ,drink to fair woman1 who1 ,i think1 ,is most entitled to it2 ,for if anything could ever drive me to drink1 ,she certainly could do it4--,b4 ,jabez ,jenkins4 99 99 99 99 99 ,here's to woman1 lovely woman-- ,gladdest in her gladness when she's glad2 ,saddest in her sadness when she's sad2 ,but her gladness when she's glad1 ,and her sadness when she's sad1 ,aren't in it with her badness when she's bad4 99 99 99 99 99 ,i've toasted your eyes of blue1 ,marie1 ,i've toasted your hair of brown2 ,i've toasted your name with joyous glee ,to every man in town4 ,i've done my best1 so here's my plea4 ,fair lady of winsome frown1 ,could you decide to make for me ,my toast of golden brown8 99 99 99 99 99 ,a ,,toast ,,over ,,the ,,wedding ,,cake4 ,a slice of love2 a piece of joy2 ,a chunk of adoration2 ,a sliver of unfailing health1 ,and bridal concentration2 ,an atom of the groom's content2 ,the sweetness of the bride-- ,and may the crumbs of comfort ,with both of them abide4 99 99 99 99 99 ,,when ,,the ,,bride ,,becomes ,a ,,mother4 ,she has planted a family tree that branches forever2 let us drink to the dew of its roots and sip the ,april showers on its buds1 and the golden sun that shall never cease to shine on its ripening fruit4 99 99 99 99 99 ,,to ,a ,,bride4 ,happy is the bride whom the sun shines on1 ,and happy today are you2 ,may all of the glad dreams you have dreamed ,in all of your life come true2 ,may every good there is in life ,step down from the years to you4 99 99 99 99 99 ,,picture ,,of ,a ,,stork4 ,here's to the stork1 ,a most valuable bird1 ,that inhabits the residence districts ,he doesn't sing tunes1 ,nor yield any plumes1 ,but he helps out the vital statistics4 --,portland ,oregonian4 99 99 99 99 99 ,,at ,,the ,,christening ,,of ,a ,,girl ,,baby4 ,here's hoping that the little tot ,we christened at the water ,may live to take another name ,and name another daughter4 99 99 99 99 99 ,,the ,,babies4 ,we haven't all had the good fortune to be ladies2 we have not all been generals1 or poets1 or statesmen2 but when the toast works down to babies1 we stand on common ground--for we've all been babies4--,samuel ,l4 ,clemens 7,mark ,twain74 99 99 99 99 99 ,,when ,,the ,,old ,,bachelor ,,announces ,,his ,,engagement3 ,to the hour he found his courage2 ,to the smile that won his heart ,with a little look of sweetness ,and a dainty ,cupid dart2 ,to the bachelor's broken pledges2 ,to the venial little sin ,that he cannot do without her-- ,to the girl that took him in4 99 99 99 99 99 ,bring frost bring snow1 ,come winter2 bring us holly ,bring joy at ,christmas1 ,off with melancholy4 ,sing ho1 sing hey ,for the holiday4 99 99 99 99 99 ,sing hey for good ,christmas cheer ,but quaff one glass ,to the days that pass ,the last of the grand ,old ,year4 99 99 99 99 99 ,here's to the old year1 drink boys1 drink4 ,here's to the days that have fled4 ,old friends1 old wine1 old memories2 ,drink to the joys that are dead4 ,here's to the ,new ,year stretching ahead1 ,to the days that are blithesome and gay1 ,may the joys of the old be the joys of the new1 ,its sorrows fade gently away4 99 99 99 99 99 ,here's good-bye to the old year-- ,here's regret4 ,it has done the best it could-- ,let's not forget4 ,here's greeting to the ,new ,year-- ,hold out a hand4 ,let's do the best that we know how-- ,make a good stand4 99 99 99 99 99 ,,table ,,decorations4 ,a basket of ,parma violets or of valley lilies makes a delightful gift to carry home to the children of the family after it has beautified a woman's luncheon table4 ,pale daffodils are exquisite in a grass green frame1 and so on4 ,the bottom of each basket is fitted out with a tin plate filling it exactly4 ,upon this is placed the damp moss which keeps the blossoms fresh throughout the meal4 ,the flowers are arranged in upright position to look exactly as if growing out from the wicker-work receptacle4 99 99 99 99 99 ,centerpieces are either very low or very high4 ,there seems to be no intermediate stage4 ,a number of fashionable women whose table fashions are watched and copied still cling to the low bed of flowers which allows one to see the face of the vis-a-vis4 ,a charming centerpiece which smart florists are suggesting is of white hyacinths and violets4 ,the violets used are either of the pale double varieties or the large single flower--usually the latter4 ,violets and hyacinths are not mingled4 ,either one-half of the centerpiece is formed of each with its own foliage1 or large clusters of each are massed together4 ,there is no scattering of the single blossoms4 ,as for the rose basket4 ,it is entirely lovely4 ,it is in use everywhere4 ,it has one fault4 ,it is sure to cut off one side of the table from the eyes of the other half4 ,women who must have what is newest use it for every kind of social entertaining--dinners1 luncheons--wherever a table is used4 ,more conservative hostesses have one for a wedding breakfast or other affair where there is no question of cutting off the view of any guest4 ,these baskets are really among the daintiest bits of table furniture that the florists have yet devised4 ,usually the body of the basket is more or less shallow4 ,the handle curving over it is very high and carried out in some artistic design of wicker-work4 ,long rose sprays are loveliest for filling these baskets4 ,when well arranged the sprays appear to spring from the body of the basket1 to climb wildly upward along the handle and to meet at the top in a mad tangle of spicy blossoms4 ,for decorations for a summer luncheon have a large gilt basket of white sweet peas in the center of the table and tiny baskets of gilt wicker filled with white sweet peas at each plate4 ,for ice cream have a boat of plain vanilla filled with luscious fresh strawberries4 ,red raspberries1 ripe peaches or any desired fruit can be used to fill the boat4 ,a pretty conceit would be to have the lower part of the boat of pistachio to represent the sea and the upper part vanilla4 ,a very effective centerpiece consists of a swinging basket supported by ribbons attached to the chandelier or the ceiling4 ,the baskets1 which are filled with cut flowers1 are sometimes made of birch bark1 and can be made without resorting to the aid of a professional4 ,a square1 shallow birch bark basket filled with pansies and suspended by means of yellow1 violet or green ribbons is exquisite4 ,the smartest down-town flower shops are offering pussy willow boughs for table decoration4 ,the soft1 downy brown of the buds is often chosen for an entire luncheon decorative scheme1 and nothing could be more delicious to the eye4 ,the branches are cut long and are massed together in tall vases4 ,glass does nicely for this purpose1 but porcelain--especially gray1 blue or buff-colored porcelain--is ideal4 ,a masterpiece for the table is a combination of white sweet peas1 and the feathery white gypsophilum4 ,all decorations are made low1 springing from almost invisible foundations1 every leaf and every bloom asserting its individuality1 and never were orchids more in demand4 ,for those who cannot afford to invest in them the long iris intermixed with grasses will serve4 ,a unique and effective decoration for a luncheon table is made of long1 narrow bouquets of white carnations1 tied with bows of yellow satin ribbon and arranged so that the ribbons all meet in the center of the table1 while the points are directed toward the guests4 ,the effect is of a great golden-hearted daisy4 ,violets1 lovely as they are1 do not make a pretty table decoration1 being too dull in color4 ,a few scattered in the finger bowls give an air of daintiness and bring with them a delicate fragrance4 ,for the centerpiece for the ,thanksgiving dinner table1 this day of days1 take a toy wagon1 the kind which represents a farm wagon is best1 and place it in the center of the table on a mat of wild grasses and berries and fill it to overflowing with luscious fruits1 peaches1 grapes1 oranges1 lemons1 apples1 whatever your larder affords4 ,entwine the wheels and tongue with smilax or grape leaves4 ,if one is in a city and can afford the expense one can buy one of the larger toy turkey candy boxes and harness it to the cart with red ribbons1 or another pretty way is to buy a different sort of animal1 or bird candy box for each guest and fasten it with gay ribbons to the front of the toy wagon4 ,a doll dressed as a farmer in blue overalls and big straw hat can be placed on the seat for driver and hold the ribbons4 ,another pretty centerpiece is a massive silver bowl1 or a fancy ,indian basket piled high with pretty fruits1 nuts1 nut burrs and the vine and berries of the bittersweet4 ,if the dinner is to be late in the afternoon use ,colonial candlesticks of brass or glass without shades4 ,at each plate have a toy garden implement tied with a ribbon1 the guests' names written on the ribbons4 ,,washington',s ,,birthday4 ,the ,colonial colors1 blue and buff1 can be used in the celebration of ,washington's ,birthday4 ,the floors in drawing-room1 hall and dining-room are given an extra polish1 and only candlelight from wax tapers in sconces1 candelabra and ,colonial candlesticks of brass allowed4 ,for the table decorations take a long1 narrow pasteboard box1 round the ends1 cover it smoothly with buff satin1 and make a boat4 ,fill this with violets and yellow jonquils1 resting on a sea of ferns in the center of the table4 ,a tiny reproduction of the original ,stars and ,stripes made of silk and fastened to a gilded standard place in the prow of the boat4 ,in one corner of the table have a miniature cherry tree with artificial cherries from the milliner's carefully wired on4 ,on the opposite corner1 diagonally1 have an imitation stump with hatchet sticking in the wood4 ,in the corresponding corners have white candles with shades in form of yellow jonquils4 ,,st4 ,,patrick',s ,,day4 ,have simply a green plant in the center of the table1 the pot being covered with a ruffle of green tissue paper tied with ribbon to match4 ,ferns or green leaves may be laid on the cloth around the little dishes holding nuts1 olives and green candies4 ,,fourth ,,of ,,july4 ,have a centerpiece of scarlet geraniums1 poppies or nasturtiums1 white geraniums1 daisies1 sweet peas and blue cornflowers4 ,or have a center basket of ferns1 the handle tied with red1 white and blue ribbons and tiny flags stuck in the ferns4 ,red and white and blue satin ribbons crossed on the tablecloth or a border of flags crossed in two's make a pretty table decoration4 ,or for the centerpiece use a large toy cannon decorated with flags4 ,by the side of the cannon stack air guns or any sort of toy guns in stacks of three4 ,,hallowe',,en4 ,to decorate for ,hallowe'en have in the center of the dining table a green jardiniere filled with red and yellow button chrysanthemums4 ,radiating from this have red and yellow ears of corn with green leaves between4 ,at each corner of the table a jack-o-lantern and towards the center1 baskets made of pumpkins full of red1 green and yellow fruit4 ,cabbages and turnips hollowed out filled with chestnuts1 and carrots used for candlesticks4 ,all set upon mats of autumn leaves on a bare table4 ,the effect is surprisingly artistic4 ,,for ,,christmas4 ,the centerpiece may consist of three wreaths joined together and laid along the backbone of the table4 ,the central wreath must be considerably larger than the other two4 ,all three may be of holly1 or prettier still1 the larger wreath of holly1 the other two of some decorative ferns4 ,in the center of each wreath is arranged a low flower bowl containing rich red carnations or roses4 ,,chapter ,v4 ,,helps ,,over ,,hard ,,places--,,hints ,,to ,,the ,,hostess--,,don',,ts ,,for ,,the ,,table--,,the ,,emergency ,,mistress--,,passing ,,the ,,loving ,,cup4 ,one's dinner should be distinguished by that elusive element of informality1 which tactfully introduced1 is the making of a dinner1 in quite the same proportion that its ineffectual simulation is the marring of the feast4 ,the housewife has many emergencies to face4 ,how to work out of difficulties never met with before taxes all of her ingenuity4 ,she must not allow her perplexity to appear if she is dealing with children or servants1 as that would cause them to lose faith in her infallible wisdom4 ,does company come in without warning and the sense of hospitality constrain one to invite them to lunch or dinner1 the careful ,martha is ready for the emergency1 and if too late to send to market and what is prepared must be supplemented with something else1 she has plenty of canned goods in her storeroom and improvises some dainty dish without a suggestion of flurry4 ,if not so thoughtful she graciously serves her guest with what she has1 and never by word or look implies that the call is inopportune4 ,the true emergency mistress is the quiet woman whose friends characterize her as having plenty of common sense4 ,she stores her mind with useful knowledge and her pantry shelves with abundance of supplies2 her work basket always has thread of all colors and needles of every size therein4 ,she has patches to match every garment worn by her children4 ,the ,american eatertainer is prone to excess in the quantity which he offers to his guests4 ,he does this out of a mistaken idea of hospitality1 not from any fear of being called mean if he should give only a small repast4 ,as a rule a dinner should consist of not more than five or six chief courses1 i4 e41 soup1 fish1 entree1 roast and vegetable1 each one served separately1 followed by an entremet of some sort1 and fruit4 ,the art of dinner-giving consists in properly combining such dishes as are appropriate to follow each other on the same evening4 ,i have seen a menu composed of turtle soup1 salmon1 venison and woodcocks1 all excellent things in their way1 but when brought together only leaving a sense of excessive oiliness and richness4 ,as an entree the roti should consist of game1 and vice-versa4 ,the salad served with poultry and game should be green salad with a simple dressing of oil and vinegar4 ,no set rules can be laid down4 ,it is true the caterer is an important element in the modern art of dinner-giving--he saves all the trouble2 but he is a stereotyped quantity4 ,you know just what he will serve1 just how he will serve it1 and how enthusiastically grateful you would be if he would occasionally leave out croquettes1 for instance1 and surprise you with a less hackneyed delicacy4 ,make no attempt to vary your usual bill of fare4 ,your guest will infinitely prefer the newness of your dishes to an imitation of her own4 ,if you live in the country1 the home-made bacon and ham will be a real treat2 and a bass1 fresh from the river1 will be a revelation to one who has only eaten fish after it has been packed in ice4 ,if you live in the city do not attempt to serve spring chicken to your country guest4 ,it is impossible for a town chicken ever to become the tender1 toothsome morsel she is used to at home4 ,but the juicy steaks and roasts you are so tired of1 are a treat she can seldom enjoy at her distance from markets4 ,oriental sweetmeats have become so popular for afternoon tea tables in ,new ,york that many shops keep an extensive selection of these piquant novelties4 ,among the first favorites are candied ,chinese oranges2 dates1 plums and other stone fruit crystallized by foreign processes and stuffed with nut mixtures2 ,turkish pastes and ,east ,indian goodies of unpronouncable names4 ,when a plate is taken to be replenished always leave the knife and fork on it4 ,don't drink green chartreuse4 ,take the yellow4 ,also beware of the man who takes sweet soda with his brandy1 and a man who wants claret from the ice box4 ,use your napkin with a finger behind it1 drawing it around or across the mouth4 ,don't use it like a mop and your mouth as if it were the deck of a fishing sloop4 ,when two or more forks are at your plate1 use the smaller one for fish1 or whatever the first course may be4 ,the steel knife is for meat4 ,when you have finished1 place the knife and fork on your plate crossing each other4 ,any good servant will know that you have finished4 ,don't fold your napkin unless you are dining at home and intend using it again4 ,and if you are entertaining guests1 do not do it then1 as you thus indicate that you are determined to save the washing of at least one bit of linen4 ,tucking a napkin under the chin as if the user was now to be stuffed like a turkey1 is in very bad taste4 ,lay your napkin across your lap4 ,if it falls to the floor1 quietly beckon the servant at a convenient time to restore it4 ,it is no longer the thing to perfume the water in finger glasses1 or to offer the bowls with slices of lemon in them4 ,so many people have a positive objection to perfume of any kind that its use in this way is discontinued4 ,the pretty ,japanese custom of dropping a flower or flower petals in the glass is1 however1 growing in favor4 ,usually the flower chosen corresponds with those used in the centerpiece4 ,a few rose petals floating in the clear water are most attractive4 ,two or three scented violets are charming4 ,at a little luncheon given in honor of an ,english woman visiting in this country1 each bowl contained a water lily4 ,some time ago it was necessary to eat asparagus with one's fingers1 while to do so today would be to commit an unpardonable sin in the eyes of society4 ,don't decorate with strong scented flowers4 ,don't serve boiled fish without potatoes4 ,don't serve hot entrees on cold plates4 ,don't serve more than two vegetables with meat4 ,don't serve asparagus with meat4 ,don't force a guest to eat more than he wishes4 ,don't apologize for the cook4 ,don't make excuses for anything4 ,don't mention the cost of any dish4 ,don't talk politics or religion at dinner1 where guests are of miscellaneous beliefs4 ,don't pronounce menu may-nu1 but men-ue4 ,don't pronounce the a long in a la4 ,don't decorate the table with too many flowers4 ,don't place more than one plate at each place4 ,don't use individual butter dishes4 ,don't use the same knife for more than one course4 ,don't use the same fork for more than one course4 ,don't use a spoon for ices or ice-cream4 ,don't serve peas1 beans1 cauliflower1 etc41 with meat4 ,don't eat too much4 ,don't eat too fast4 ,don't eat too soon after exercise4 ,don't eat much for breakfast4 ,don't eat much when traveling4 ,don't eat between meals4 ,don't eat after #aj o'clock ,p4 ,m4 ,don't eat fish with a knife4 ,don't eat ices with a spoon4 ,don't eat boiled eggs from a tumbler4 ,don't eat everything that you like4 ,don't eat anything that you don't like4 ,don't eat to please anyone but yourself4 ,don't drink when over-heated4 ,don't always drink when thirsty4 ,don't drink ice-water with hot food4 ,don't drink water from a city river4 ,don't drink tea with meat4 ,don't drink cafe-au-lait for dinner4 ,don't drink beer after wine4 ,don't drink wine after beer4 ,don't drink much at meals4 ,don't drink much between meals4 ,don't serve oysters after fish4 ,don't serve soup twice to any guest4 ,don't use a knife for green salads4 ,don't overload either the table or the guest with food4 ,don't bite off a piece of bread4 ,don't scold the servant at the table4 ,,passing ,,the ,,loving ,,cup4 ,the host and hostess drink first from the loving cup1 then the guest of honor drinks and then the others4 ,the cup is passed around the table and each takes a sip and gives a sentiment or toast4 ,if it is an affair given for a guest and not a wedding anniversary1 the guest of honor drinks first and christens the cup1 then the host and hostess and the guests drink4 ,it is passed at the close of the dinner and may be wine1 cider1 claret cup or fruit punch4