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Page 19
Of course, it is not always agreeable to the hostess to call on one of
her friends to attend her dinner in the place of someone else; but it is
certainly a better plan than to leave the guest out entirely, and have
one more lady than gentleman, or vice versa. If the note is cordial and
frankly sincere, a good friend will not feel any unreasonable resentment,
but will, in fact, be pleased to serve.
SIMPLE DINNERS
The simple dinner, perfectly achieved, is as admirable a feat as the
elaborate dinner, perfectly achieved. The hostess who has attained the
art of giving perfect dinners, though they are small, may well be proud
of her attainment.
If the cook knows how to cook; if the maid is well trained, and correctly
attired in white cap and apron and black dress; if the table is laid
according to the rules of dinner etiquette; if the welcome is cordial and
the company congenial--the simple dinner may rank with the most
extravagant and elaborate formal dinner. The cover may contain fewer
pieces and the menu may contain fewer courses, the setting may be less
fashionable, though not less harmonious, and still the dinner may be
extremely tempting and enjoyable.
INVITING CONGENIAL GUESTS
Perhaps it is more important to select the guests wisely at a small
informal dinner than it is at a formal one. As there are usually only
four or six guests, they will undoubtedly become well acquainted by the
time the dinner is over, and in order to have agreeable conversation it
is necessary that they be congenial.
In a week or two, one generally forgets just what food was eaten at a
certain dinner--but if the guests were all amiable and pleasing, the
memory of conversation with them will linger and be constantly associated
with the hostess and her home. Many a hostess would be happier (and her
guests, too) if less time were paid to the planning of a menu, and more
time spent in choosing guests who will be happy together.
WHEN THERE ARE NO SERVANTS
There is no reason why lack of servants should prevent one from
entertaining friends and extending one's hospitality. The ideal hostess
is not the one who tries to outdo her neighbor--who attempts, even though
it is beyond her means, to give elaborate dinners that vie favorably with
those given by her neighbors. The simplest dinner has possibilities of
being a huge success, if it is given in the spirit of true cordiality.
For instance, a dinner which the writer attended recently was given by a
young woman who did not have any servants. There were six guests who all
had mutual interests and with very little help from the hostess they were
not long in finding them.
The table was laid for eight. A silver bowl containing delicate ferns
graced the center. The lights were shaded to a soft radiance. The
entire dining-room had an atmosphere of quiet and restfulness about it.
Each guest found, upon taking his place for dinner, a tall fruit glass at
his cover, containing crushed grapefruit and cherries. When this first
course was finished, the hostess placed the glasses on a serving table
and wheeled it into the kitchen. The kitchen adjoined the dining-room,
which of course facilitated matters considerably. And yet it was
sufficiently separated to exclude all unpleasant signs of cooking.
There was no confusion, no haste, no awkward pauses. Somehow, the guests
seemed to forget that maids or butlers were necessary at all. The quiet,
calm poise of the hostess dominated the entire party and everyone felt
contented and at ease.
There was a complete absence of restraint of any kind; conversation
flowed smoothly and naturally, and in the enjoyment of one another's
company, the guests were as happy and satisfied as they would probably
have been at an elaborate formal dinner.
A table service wagon is most useful for the woman who is her own maid.
It stands at the right of the hostess and may be wheeled in and out as
she finds it necessary, though for the informal dinner it should not be
essential to move it once it is in place. In the drawer should be found
one or two extra napkins and extra silver for each course in case of
accident or emergency. The coffee service may be placed on top of the
table with the dishes for the several courses arranged on the shelves of
the table from top to bottom in the order in which they are to be used.
The table should not be too heavily loaded. It is much more useful when
things are "easy to get at."
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