Paul Pierce

“ Three things are required to give an enjoyable dinner party; good taste, good judgment and an intuitive sense of harmony. Good taste suggests the proper thing in table dressing, in menu cards, in viands and beverages. Good judgment dictates the fortunate time, the appropriate guests, the seasonable dishes and topics; and last, a sense of harmony is the quality that throws a glamour over all, combining pleasant parts in one symmetrical whole, making a picture "distinct like the billows, but one like the sea." ”

“ Violets, lovely as they are, do not make a pretty table decoration, being too dull in color. A few scattered in the finger bowls give an air of daintiness and bring with them a delicate fragrance.
For the centerpiece for the Thanksgiving dinner table, this day of days, take a toy wagon, the kind which represents a farm wagon is best, and place it in the center of the table on a mat of wild grasses and berries and fill it to overflowing with luscious fruits, peaches, grapes, oranges, lemons, apples, whatever your larder affords. ”

“ Your guest will infinitely prefer the newness of your dishes to an imitation of her own. If you live in the country, the home-made bacon and ham will be a real treat; and a bass, fresh from the river, will be a revelation to one who has only eaten fish after it has been packed in ice. If you live in the city do not attempt to serve spring chicken to your country guest. It is impossible for a town chicken ever to become the tender, toothsome morsel she is used to at home. ”

“ Does company come in without warning and the sense of hospitality constrain one to invite them to lunch or dinner, the careful Martha is ready for the emergency, and if too late to send to market and what is prepared must be supplemented with something else, she has plenty of canned goods in her storeroom and improvises some dainty dish without a suggestion of flurry. If not so thoughtful she graciously serves her guest with what she has, and never by word or look implies that the call is inopportune. ”

“ 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 plate. Have the guests' names in gilt letters on these ribbons, and each ribbon ends in a favor, which indicates the special fad of the guest. The oarsman finds a scull, the yachtsman a tiny yacht, the football captain a football, the hunter a tiny bear, the bowler ten pins, the poker player a miniature poker table, the glee club leader a tiny mandolin, and the man who wins hearts, a heart-shaped box with the miniature of a Gibson girl on its surface. ”

“ In planning a regular dinner the fact should always be remembered, that a heavy soup will so far cloy the appetite as to render one indifferent to the rest of the dinner, while a clear soup refreshes, and prepares one for the enjoyment of the succeeding solids. ”

“ I have seen a menu composed of turtle soup, salmon, venison and woodcocks, all excellent things in their way, but when brought together only leaving a sense of excessive oiliness and richness.
As an entree the roti should consist of game, and vice-versa. The salad served with poultry and game should be green salad with a simple dressing of oil and vinegar. No set rules can be laid down.
It is true the caterer is an important element in the modern art of dinner-giving—he "saves all the trouble;" but he is a stereotyped quantity. ”

“ Cheese straws or cheese crusts may be served with the salad. Although the cheese belongs with the salad, it enters into some delicate dishes, such as fondus and souffles, which may come to the table either after the oysters or soup, as relishes, or before the large sweets at dessert, previous to the service of the nuts and fruit. Then comes the dessert. If the dinner is a small one it is perfectly permissible for the hostess to make the coffee at the table, or it may be served in the drawing-room later. Even with the best chosen menu, the success of a dinner depends on the skill of the cook. ”

“ Putting ice in the wine glass will spoil the flavor of any fine wine.
A few drops of wine should first be poured into the host's glass, before serving the guests. If a toast to the health of any one present be proposed, the guest in whose honor the toast is given, must not drink, but should acknowledge the compliment with a smile and bow of thanks. The etiquette in regard to the German custom of clinking glasses is very well defined. One must hold the wine glass by the stem, being careful not to touch the bowl with the fingers. ”

“ A bit of interesting personal reminiscence, with as much of the ego eliminated as possible, a good story (always and always the good story) a compliment to the guest of honor a few well chosen words (never fulsome) of praise for host and hostess, and in closing a few lines complimentary to the ladies. This pre-supposes one is expected to give a somewhat extended toast. Ordinarily a story is sufficient. On one point never make a mistake—sit down before your friends have had quite enough of you, never keep on talking until the ladies vote you a bore and the men something more decided. ”

“ A doll dressed as a farmer in blue overalls and big straw hat can be placed on the seat for driver and hold the ribbons.
Another pretty centerpiece is a massive silver bowl, or a fancy Indian basket piled high with pretty fruits, nuts, nut burrs and the vine and berries of the bittersweet. If the dinner is to be late in the afternoon use Colonial candlesticks of brass or glass without shades. At each plate have a toy garden implement tied with a ribbon, the guests' names written on the ribbons. ”

“ The table is laid in the regulation white, dotted over with American Beauty petals and violets, the edge being draped in laurel tied with tri-colored ribbon. In the middle is laid a round mat of woodland moss to simulate bluegrass, and on it rests a miniature log cabin, around which is built a fancy rail fence made of chocolate sticks; a number of little pickaninnies are seen playing about the house, and grin out at the guests, which renders the effect very realistic and interesting. ”

“ The pretty Japanese custom of dropping a flower or flower petals in the glass is, however, growing in favor. Usually the flower chosen corresponds with those used in the centerpiece. A few rose petals floating in the clear water are most attractive. Two or three scented violets are charming. At a little luncheon given in honor of an English woman visiting in this country, each bowl contained a water lily.
Some time ago it was necessary to eat asparagus [Pg 95] with one's fingers, while to do so today would be to commit an unpardonable sin in the eyes of society. ”

“ It is sure to cut off one side of the table from the eyes of the other half. Women who must have what is newest use it for every kind of social entertaining—dinners, luncheons—wherever a table is used. More conservative hostesses have one for a wedding breakfast or other affair where there is no question of cutting off the view of any guest.
These baskets are really among the daintiest bits of table furniture that the florists have yet devised. Usually the body of the basket is more or less shallow. The handle curving over it is very high and carried out in some artistic design of wicker-work. ”

“ A wreath dinner is very pretty and easy to plan, for the different dishes may be garnished with wreaths of parsley, radishes, endive, cress, or the sweets with rings of kisses, macaroons, whipped cream roses, candies, etc.
Here is a suitable menu. Oyster or clam cocktail, wafers, consomme, bouillon or cream of celery soup, celery, radishes, small square crackers. If one wishes a fish course, creamed lobster or salmon with potato balls. Roast Turkey or game of any sort, glazed sweet potatoes, corn fritters, creamed peas, peach, currant or grape jelly, hot rolls. ”

“ For family dinners the roast may be a joint of any meat preferred; but for special occasions it should be of venison, larded hare, or some large game bird. If wild duck is served, there should be more than one, because only the breast is carved; when canvas-backs are used, half a breast cut in one piece is helped to each guest. Smaller birds, either roasted or broiled, may be served in this course. All game should be underdone. A garnish of watercress or celery is used with birds, and always currant-jelly and special sauces should come to the table with venison [Pg 14] and hare. ”

“ In the center of the table place a mound of holly with bright red berries; have red candles arranged in any design one chooses, and far enough away so their heat will not ignite the tissue paper bells. White paper shades with sprays of holly painted or tied on make pretty Christmas shades. Have the bonbons, nuts, salads and ice cream served in cases in shape of bells, or have the ice cream frozen in bell shape. If one wishes to decorate with the tiny trees, fasten them upright in flower pots and cover the pots with red paper. ”

“ The chicken rests on a nest of fried shoestring potatoes. With this is served a round of toast with first a slice of fried tomato and on top of that creamed asparagus tips. On the same plate are hot rolls and tiny pickles. Salted pecans and almonds should be passed during the entire luncheon. The salad course is a head of lettuce for each one. The heart of the lettuce is removed and filled with cucumber salad. Cheese straws are served with this. The ice cream is served in the form of strawberries and rests on a paper doily resembling Mexican drawnwork. ”

“ A green salad is the proper accompaniment of the roast; it may be watercress, lettuce, celery, chiccory, escarole, burnet, nasturtium (leaves, fruit and flowers) , corn-salad, dandelion, tarragon, fennel, mint, young onions and any of the green sweet herbs; the five first named varieties are the most generally used. Sometimes tomatoes and cucumbers are served here in this, although they more properly belong, the cucumbers with the fish; and the tomatoes with a mayonnaise among the cold entrees. The best dressing for a green salad is of oil, vinegar, salt and pepper ”

“ Three drops of cochineal are added to the ice just before freezing to give it a delicate pink hue. After the gelatine is dissolved in a rich custard and begins to thicken, the curacoa and the whipped cream are added, and stirred together very lightly. Individual orange-shaped molds are filled with the cream and put on ice to harden. When turned out of the molds, a little twig and leaves of crystalized ginger are inserted [Pg 33] in each orange. Sherry wine is poured in the heart of the melon, and, after it has ripened on ice for two hours, the melon is cut open and the seeds removed. ”

“ The host takes the lady who is to sit at his right, and leads the way. The hostess brings up the rear with the guest who is to occupy the same position at her right.
Cards, with the name of the guest are usually placed at each place.
The custom now is for the servant to pass the dishes to each guest, the meats, etc., being carved into convenient size for the purpose. They are passed to the left side of the guests. All dishes, glasses, etc., not again required on the table, should be removed when the dessert is served. ”

“ Salad.—Most salads may, without serious injury, be mixed several hours before using and placed in a large bowl in the refrigerator, placing it on the lettuce [Pg 27] leaves at serving time. Cheese balls are better made early and iced.
Dessert.—Certainly for dessert nothing could be more delicious, more appetizing or more decorative than individual Charlotte Russe, more popular than ice cream with hot maple or chocolate sauce and stuffed wafers, or more soul satisfying than a tutti frutti French cream, all of which may be either ordered from the caterer or made at home early. ”

“ A pretty way of serving the Waldorf salad is in apple cups. Cut off the tops and hollow out some large red apples, fill with a mixture of the scraped apple, celery, nuts and mayonnaise, replace the top and insert a celery plume for the stem. Serve surrounded with hot buttered popcorn. A plain, but very elegant frozen pudding is easily made of whipped cream, sweetened and flavored. Pack in a mold in layers, dot each layer liberally with candied fruit, nuts and grated chocolate. Pack in ice and salt for at least four hours. ”

“ A border of toy guns stacked mark the edge of the field. At each man's place have a toy figure of a hunter with some toy fastened to the back telling some joke on the diner. The women can have birds' nest candy boxes surmounted by birds. The name cards can be English hunting scene postals. [Pg 50]
This is the menu:
A Spring Dinner.
To secure a pretty effect pull the extension table apart and fill in the center space with palms and ferns, keeping the foliage low enough not to interfere with the vision of the guests. ”

“ A dinner for a mixed company of talented men and women is made attractive by clever little quotations on the place cards. A general quotation in quaint lettering at the top of the card may apply to the feast; one following the name of the guest whose place it marks, may apply to the profession or personality of the guest. ”