The guest's preference is asked in the matter of wine ; the plates are changed as at dinner, cold ones being used for salad and dessert ; finger-bowls are placed with the 148 PRACTICAL AMERICAN COOKERY. dessert, after the table has been cleared. When fresh sug- ared or small fruits are used, they are served in fancy saucers set on a napkin laid in a dessert-plate ; and a silver knife, fork, and spoon are placed beside the plate as it is laid upon the table by the waiter. Ice-creams and ices served in small paper cases are also placed upon a napkin in a dessert-plate. Berries are eaten from the stem or with a spoon ; cut sugared fruits with a spoon ; melons with knife and fork or a spoon, according to their solidity ; grapes are eaten from the fingers, and care is taken to delicately place the seeds and skins upon the plate. Hard cheese is eaten with a fork or from the fingers ; the soft, rich kinds may be put upon a biscuit or piece of bread with the knife, and so lifted to the mouth. Salads are eaten with the fork, a knife being used to divide them. At the earlier stages of the repast, the fork is used for croquettes, vegetables, fish, and small carved entrees, the knife being used only when absolutely necessary for cutting. Luncheon favors, which are to be carried away by the guests, may consist of bonbonnieres, fans, Kttle bags or bas- kets, flowers in fancy holders, bouquet-pins, menu-\i.o\ii&x% when there are bills of fare, or any pretty trifle. The invitations to small luncheons may be written on the ordinary note-paper, or engraved in script on cards when the affair is to be formal. The following is a good menu of a luncheon of moderate size : — BILL OF FARE. Boitilton. Lobster Chops with Tomato Sauce. Cucumbers. Olives. Radishes. Crackers and Cheese. Mayonnaise of Chicken. Vol-au-vent of Oysters. Breast of Grouse broiled, with Orange Salad. Lettuce Salad. Roquefort Cheese. Toasted Crackers. Bavarian Cream. Noyeau Jelly. Ttitli Frutti. Chocolate. Fruit. Bonbons, THE ETIQUETTE OF ENTERTAINMENTS. I49 AFTERNOON RECEPTIONS. The double motive of securing the visits of pleasant friends, and of massing together such tedious ones as might be unwelcome, leads many ladies to choose a day for the reception of visitors. The time is specified upon the visit- ing-cards which are used with those to whom one desires to be "at home." The form may be "At home Wednesdays,'' " Wednesdays, 4 to 6," or, when it is desirable to limit the time, " Wednesdays in December ;" the day, hour, or month being chosen with reference to other social duties or occu- pations. Very often married ladies invite some young friend to receive with them, and in that case the young lady's name appears upon the card of the hostess : — Mrs. Charles Adams, Miss Bi-ewster, at ?^0me Wednesday, December Second, from 4 to 6. 2q West 41st Street.

AI-modernized reading of the original text

The guest's preference is asked in the matter of wine ; the plates are changed as at dinner, cold ones being used for salad and dessert ; finger-bowls are placed with the dessert, after the table has been cleared. When fresh sugared or small fruits are used, they are served in fancy saucers set on a napkin laid in a dessert-plate ; and a silver knife, fork, and spoon are placed beside the plate as it is laid upon the table by the waiter. Ice-creams and ices served in small paper cases are also placed upon a napkin in a dessert-plate. Berries are eaten from the stem or with a spoon ; cut sugared fruits with a spoon ; melons with knife and fork or a spoon, according to their solidity ; grapes are eaten from the fingers, and care is taken to delicately place the seeds and skins upon the plate. Hard cheese is eaten with a fork or from the fingers ; the soft, rich kinds may be put upon a biscuit or piece of bread with the knife, and so lifted to the mouth. Salads are eaten with the fork, a knife being used to divide them. At the earlier stages of the repast, the fork is used for croquettes, vegetables, fish, and small carved entrees, the knife being used only when absolutely necessary for cutting. Luncheon favors, which are to be carried away by the guests, may consist of bonbonnieres, fans, Kttle bags or baskets, flowers in fancy holders, bouquet-pins, menu-holders when there are bills of fare, or any pretty trifle. The invitations to small luncheons may be written on the ordinary note-paper, or engraved in script on cards when the affair is to be formal. The following is a good menu of a luncheon of moderate size : — BILL OF FARE. Bouillon. Lobster Chops with Tomato Sauce. Cucumbers. Olives. Radishes. Crackers and Cheese. Mayonnaise of Chicken. Vol-au-vent of Oysters. Breast of Grouse broiled, with Orange Salad. Lettuce Salad. Roquefort Cheese. Toasted Crackers. Bavarian Cream. Noyeau Jelly. Tutti Frutti. Chocolate. Fruit. Bonbons, AFTERNOON RECEPTIONS. The double motive of securing the visits of pleasant friends, and of massing together such tedious ones as might be unwelcome, leads many ladies to choose a day for the reception of visitors. The time is specified upon the visiting-cards which are used with those to whom one desires to be "at home." The form may be "At home Wednesdays,'' " Wednesdays, 4 to 6," or, when it is desirable to limit the time, " Wednesdays in December ;" the day, hour, or month being chosen with reference to other social duties or occupations. Very often married ladies invite some young friend to receive with them, and in that case the young lady's name appears upon the card of the hostess : — Mrs. Charles Adams, Miss Brewster, at ?^0me Wednesday, December Second, from 4 to 6. 2q West 41st Street.

Miss Corson's practical American cookery and household management