For informal entertainments, however, the cordial Httle note
of invitation is preferred by many, perhaps because it seems a
more direct and personal appeal. It is a subtle compliment,
sometimes, well calculated to make a diffident invited guest feel
that she is really wanted.
THE INFORMAL DINNER
The informal dinner to which only a few guests are invited, is
served almost like th formal dinner; but where there is only one
waitress it is customary to do a good deal of the serving on the
table.
For this simple dinner, soup, a roast, two vegetables, a salad,
dessert and coffee amply suffice.
Soup may be served by the hostess from a tureen. The
waitress takes one soup-plat, at a time from the sideboard, placing
it in front of the hostess; when it is filled she passes it to the guest
and brings another Fish may be served by the host and passed
in the same manner as the soup. The roast is carved by the host;
but entrees, if included in the menu, are served from the side.
Vegetables and sauces should be placed on the side-table and
passed to each guest when required. The salad may be brought
in on individual plates or served on the table by either host or
hostess. The dessert is served by the hostess, and the coffee, unless
brought in cups from the kitchen, is poured by her. Bonbons
and relishes are usuaUy on the table.
AFTERNOON TEA
The_ serving of afternoon tea with its dainty accompaniment of
sandwiches or cake is coming into ever greater popularity, M'^hether
at an entertainment to which cards for "Afternoon tea at four
o'clock" are sent or during the customary afternoon calls. In
the former case, naturally, the refreshments are usuaUy more
elaborate, though in no case should they be heavy, as dinner is
so close at hand.
For the small reunion of friends the tea should be made and
served by the hostess in the dra-nang-room or living-room or in
summer weather out of doors. Simple sandwiches and cakes are
served with hot tea, coffee or chocolate, though tea is preferable.
ENTERTAINING
because less rich and held by most women in high esteem. As
Edmund Waller puts it:
Tea does our fancy aid
Repress those vapors which the head invade.
And keeps that palace of the soul serene.
In hot weather, however, iced coffee, tea or punch is usually
more acceptable. No service or assistance is necessary except
to bring in the required articles ; the hostess or a friend makes the
tea and the guests help each other and themselves.
For the more pretentious afternoon tea, refreshments are served
in the dining-room, from a table made beautiful with flowers,
lights and tempting viands. At one end of the table is usually a
tea-service and at the other a service for chocolate; each is pre-
sided over by a friend of the hostess. The refreshments include
sandwiches, fancy cakes, olives, bonbons, etc. These are passed
to the standing guests by waitresses or young girls, also friends
of the hostess. Napkins are a convenience, but not a necessity;
sandwiches and cakes are usually placed on the saucer or a plate
under it. Frappe is sometimes served in addition to the other
delicacies.
THE EVENING COLLATION
Page 10
Presented as published in 1913. 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
For informal entertainments, however, the cordial little note of invitation is preferred by many, perhaps because it seems a more direct and personal appeal. It is a subtle compliment, sometimes, well calculated to make a diffident invited guest feel that she is really wanted.
THE INFORMAL DINNER
The informal dinner to which only a few guests are invited, is served almost like the formal dinner; but where there is only one waitress it is customary to do a good deal of the serving on the table.
For this simple dinner, soup, a roast, two vegetables, a salad, dessert and coffee amply suffice.
Soup may be served by the hostess from a tureen. The waitress takes one soup-plat, at a time from the sideboard, placing it in front of the hostess; when it is filled she passes it to the guest and brings another Fish may be served by the host and passed in the same manner as the soup. The roast is carved by the host; but entrees, if included in the menu, are served from the side. Vegetables and sauces should be placed on the side-table and passed to each guest when required. The salad may be brought in on individual plates or served on the table by either host or hostess. The dessert is served by the hostess, and the coffee, unless brought in cups from the kitchen, is poured by her. Bonbons and relishes are usually on the table.
AFTERNOON TEA
The_ serving of afternoon tea with its dainty accompaniment of sandwiches or cake is coming into ever greater popularity, M'^hether at an entertainment to which cards for "Afternoon tea at four o'clock" are sent or during the customary afternoon calls. In the former case, naturally, the refreshments are usually more elaborate, though in no case should they be heavy, as dinner is so close at hand.
For the small reunion of friends the tea should be made and served by the hostess in the drawing-room or living-room or in summer weather out of doors. Simple sandwiches and cakes are served with hot tea, coffee or chocolate, though tea is preferable.
because less rich and held by most women in high esteem. As Edmund Waller puts it:
Tea does our fancy aid
Repress those vapors which the head invade.
And keeps that palace of the soul serene.
In hot weather, however, iced coffee, tea or punch is usually more acceptable. No service or assistance is necessary except to bring in the required articles ; the hostess or a friend makes the tea and the guests help each other and themselves.
For the more pretentious afternoon tea, refreshments are served in the dining-room, from a table made beautiful with flowers, lights and tempting viands. At one end of the table is usually a tea-service and at the other a service for chocolate; each is presided over by a friend of the hostess. The refreshments include sandwiches, fancy cakes, olives, bonbons, etc. These are passed to the standing guests by waitresses or young girls, also friends of the hostess. Napkins are a convenience, but not a necessity; sandwiches and cakes are usually placed on the saucer or a plate under it. Frappe is sometimes served in addition to the other delicacies.
THE EVENING COLLATION