tastes. Those struggling to pay debts, or those still employed in bringing their
farms into condition, should spend little in display; all is needed for mere comfort.
While we have endeavored to show how comfort may be secured at light cost, we wish
at the same time to educate taste, and show how, as wealth increases, the money may
be spent to the best advantage.
The dining-room furniture has already been spoken of. The paper on the walls
should not be of gaudy pattern, but may be rich and warm in tone. Massive mold-
ings and cornices should be used in the better class of houses. The arrangements for
heating should be perfect, for no one can enjoy a meal in a room that is insufficiently
heated or over-heated. The dining-room table may be as massive and handsome as
possible, even to solid mahogany if the purse will allow. The chairs ought to be
strong and at the same time as light as is consistent with strength. Either mahogany
.or oak will be handsome enough, and our preference would be for the latter wood with-
out reference to its lesser cost ; there is no limit to the ornamentation that may be
put upon wood, in carving, etc. Whatever it be, all must harmonize. Let it be all
oak, all cherry, all mahogany, to correspond with the graining or the solid wood-
work of the room. If the chairs are upholstered, leather is the best. A sideboard
of some kind for glassware, china, etc., and which is to be placed near the head of
the table, may be considered indispensable in a large dining-room. In all farm-
houses of the better sort these will be found economical in the end.
Decoration of the Table.— The illustration of Completely Arranged Dinner-
table is given more for the hints and suggestions it contains than for close imitation.
With handsome silver and cut glass the wealthy can, of course, makeup a magnificent
dinner-table. The floral work shown in the illustration is thus done: In the dish at
the bottom of the center-piece place the flowers of the scarlet cereus, and about it
cluster stephanotus, with spikes of cyperus, alternating with delicate fern-leaves
above. In the compartment half-way up the stand are various flowers, including
THE DINING-ROOM ANO ITS SERVICE.
363
pale small geraniums, lily of the valley, maiden-hair, some spikes of ornamental
grasses, with lycopodium trailing over the edge. In the funnel-shaped top is a bouquet
of various flowers, with vines drooping therefrom. The end-pieces are low pots of
ferns covered with foliage. There is a small bouquet at every plate.
Of course, excessive decoration will not be indulged in by persons of good taste,
however wealthy. The every-day decoration is in accordance with the every-day
expenditure, but within this limit some attempt should be made by all, every-day, t-o
beautify the table with flowers and in other ways that refined taste may suggest.
COMPLETELY ARRANGED DINNER-TABLE.
II. Table Etiquette.
If you are not conversant with table etiquette, observe the actions, in a quiet way,
of those whom you suppose to be most conversant therewith. Full directions for
table etiquette and all other matters of personal department will be found in Part IX.
of this work. No person is expected to take wine at a dinner party unless it is usual
for them so to do. If you do, always use the proper glasses for the wine served. If
fish knives and forks are provided, use them; if not, use only your fork and a small
crust of bread. Never put the uneatable portions of fish, flesh, fowls, or other debris
off your plate, and especially do not lay any such thing on the cloth. Avoid remarks
upon the qualit}^ or value of the food or service. If asked to take wine with any of
the company, and you do not wish to be excused on the plea that you do not drink
wine, have your glass replenished. It is not usual now to take wine in this way, and
no person is expected to take wine as a matter of course. Never take a bone in your
Page 205
Presented as published in 1905. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
tastes. Those struggling to pay debts, or those still employed in bringing their farms into condition, should spend little in display; all is needed for mere comfort. While we have endeavored to show how comfort may be secured at light cost, we wish at the same time to educate taste, and show how, as wealth increases, the money may be spent to the best advantage.
The dining-room furniture has already been spoken of. The paper on the walls should not be of gaudy pattern, but may be rich and warm in tone. Massive moldings and cornices should be used in the better class of houses. The arrangements for heating should be perfect, for no one can enjoy a meal in a room that is insufficiently heated or over-heated. The dining-room table may be as massive and handsome as possible, even to solid mahogany if the purse will allow. The chairs ought to be strong and at the same time as light as is consistent with strength. Either mahogany .or oak will be handsome enough, and our preference would be for the latter wood without reference to its lesser cost ; there is no limit to the ornamentation that may be put upon wood, in carving, etc. Whatever it be, all must harmonize. Let it be all oak, all cherry, all mahogany, to correspond with the graining or the solid woodwork of the room. If the chairs are upholstered, leather is the best. A sideboard of some kind for glassware, china, etc., and which is to be placed near the head of the table, may be considered indispensable in a large dining-room. In all farmhouses of the better sort these will be found economical in the end.
Decoration of the Table.— The illustration of Completely Arranged Dinnertable is given more for the hints and suggestions it contains than for close imitation. With handsome silver and cut glass the wealthy can, of course, makeup a magnificent dinner-table. The floral work shown in the illustration is thus done: In the dish at the bottom of the center-piece place the flowers of the scarlet cereus, and about it cluster stephanotus, with spikes of cyperus, alternating with delicate fern-leaves above. In the compartment half-way up the stand are various flowers, including
THE DINING-ROOM ANO ITS SERVICE.
pale small geraniums, lily of the valley, maiden-hair, some spikes of ornamental grasses, with lycopodium trailing over the edge. In the funnel-shaped top is a bouquet of various flowers, with vines drooping therefrom. The end-pieces are low pots of ferns covered with foliage. There is a small bouquet at every plate.
Of course, excessive decoration will not be indulged in by persons of good taste, however wealthy. The every-day decoration is in accordance with the every-day expenditure, but within this limit some attempt should be made by all, every-day, to beautify the table with flowers and in other ways that refined taste may suggest.
COMPLETELY ARRANGED DINNER-TABLE.
II. Table Etiquette.
If you are not conversant with table etiquette, observe the actions, in a quiet way, of those whom you suppose to be most conversant therewith. Full directions for table etiquette and all other matters of personal department will be found in Part IX. of this work. No person is expected to take wine at a dinner party unless it is usual for them so to do. If you do, always use the proper glasses for the wine served. If fish knives and forks are provided, use them; if not, use only your fork and a small crust of bread. Never put the uneatable portions of fish, flesh, fowls, or other debris off your plate, and especially do not lay any such thing on the cloth. Avoid remarks upon the quality or value of the food or service. If asked to take wine with any of the company, and you do not wish to be excused on the plea that you do not drink wine, have your glass replenished. It is not usual now to take wine in this way, and no person is expected to take wine as a matter of course. Never take a bone in your