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Classic
Cook Books
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page 351
counted out. Such as are to be filled with ready-prepared dessert-dishes are
filled and set in a convenient place. Dishes that need to be warm, not hot, are
left on the top shelf of the range or elsewhere where they will be kept warm
until needed. When the soup-tureen (with the soup at the boiling point) and the
soup-plates are placed before the seat of the hostess, dinner may be quietly
announced. The host or hostess has, of course, previously indicated to each
gentleman the lady with whose escort he is charged, the guest of honor, if a
gentleman, escorting the hostess, and taking a seat at her right; if a lady,
being escorted by the host to a seat at his right. Each gentleman offers the
lady assigned to him his right arm, and escorts her to a seat at his left,
passing her in front of him to her chair which he has gracefully drawn back. The
distribution of seats will tax the tact of the hostess, as the moment of waiting
to be assigned to place is extremely awkward. Of course, all should have been
decided on beforehand, and the places should be designated with as little
confusion as possible. The success of the dinner will depend largely upon the
grouping of agreeable persons. The host leads the way to the dining-room, the
hostess follows last, and all guests stand until she is seated. (In France, and
at large dinner parties in this country, a card with the name of each guest is
placed on the plate which is intended for him.) Once seated the rest is simple
routine. Ease of manner of the host and hostess, and quiet and systematic
movements in attendants, who should be well trained, alert and noiseless, but
never in a hurry, are indispensable. Any betrayal of anxiety or embarrassment on
the part of the former, or blundering by the latter, is a wet blanket to all
enjoyment.
The attendant places each dish in succession before the host or hostess (the
soup, salad and dessert only being served by the hostess), with the pile of
plates. Each plate is supplied, taken by the attendant on a small salver, and
set before the guest from the left. Any second dish which belongs to the course
is presented at the left of the guest, who helps himself. As a rule the lady at
the right of the host, or the oldest lady, should be served first. As soon as
any one has finished, his plate is promptly removed, and when all are done, the
next course is served in the same way. Before the dessert is brought on, all
crumbs should be brushed from the cloth. The finger-bowls, which are brought in
on the napkin on the dessert-plate and set off to the left of the plate, are
used by dipping the fingers in lightly and drying them on the napkin. They
should be half full of warm water with a bit of lemon floating in it. When all
have finished dessert, the hostess gives the signal that dinner is ended by
pushing back her chair, and the ladies repair to the drawing-room, the oldest
leading and the youngest following last, and the gentlemen repairing to the
library or smoking-room. In about half an hour, tea is served in the
drawing-room with a cake-basket of crackers or little cakes, the gentlemen join
the ladies, and after a little chat over their cups, all are at liberty to take
leave.
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Classic
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