Some of these little tables are provided with
an under-shelf which is available for an extra plate or cup.
The ornamentation of the small tables is often beautiful in
the extreme, as they are a favorite medium for displaying the
skill of the hostess in embroidery, or her taste in the choice
of harmonious surroundings.
Some teas take their title from a specialty of ornamenta-
tion : for instance, at a pink tea the prevailing color in table-
linen, china, and flowers, would be pink ; at a rose tea,
rose-color would exceed, and the flowers would be roses, in-
cluding a corsage bouquet for each guest, or a choice flower
in the winter season. The tea should consist of thin bread
and butter, delicate sandwiches and relishes, and some very
good tea. The finer brands of Chinese and Russian tea can
now sometimes be obtained in this country. A favorite
152 PRACTICAL AMERICAN COOKERY.
English mixture is one pound of Congo to a quarter of a
pound each of Assam and Orange Pekoe ; another delicious
tea mixture which is sent to Eastern friends from ladies in
San Francisco is the Chinese Kettle-drum brand. Cake,
coffee, oysters, or dressed salads may be served if desired;
but the table should never be overloaded, or exhibit an osten-
tatious display.
FAIdILT TEAS.
At family teas, or suppers, the table is laid in the same
way as for breakfast, except that the tea-equipage replaces
that used for coffee ; unless the tray is of silver, it is now
the custom to lay the cups and saucers upon the tablecloth,
and place the rest of the service towards the right hand and
in front of the hostess. The usual dishes are small hot
breads, toast, preserves or honey, cake, bread and butter,
cheese, with either cold or hot meat, game, or eggs in some
form. The service is always quiet and informal.
GENTLEMEN'S SUPPERS.
As ladies entertain their intimates at luncheons, so gentle-
men delight in special suppers, — fish-suppers, game-suppers,
oyster-suppers, or general entertainments where the menu
embraces all the delicacies of the season. As the hostess
never appears at these suppers, they can be made absolutely
perfect if she is a good housewife. They may either be
parties of invitation, the guests being notified three or four
days in advance, or impromptu when the scope of one's
establishment permits a sudden accession in numbers. The
hour chosen is generally late, after a card-party or a visit to
some place of amusement. The table appointments may be
the same as for breakfasts or luncheons, according to the
service of tea and coffee or wine. There should always be
black coffee served from the side-table, some flowers and
fruit, plenty of light, and wine at discretion or claret- or
THE ETIQUETTE OF ENTERTAINMENTS. I 53
Page 88
Presented as published in 1885. 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
Some of these little tables are provided with an under-shelf which is available for an extra plate or cup. The ornamentation of the small tables is often beautiful in the extreme, as they are a favorite medium for displaying the skill of the hostess in embroidery, or her taste in the choice of harmonious surroundings.
Some teas take their title from a specialty of ornamentation : for instance, at a pink tea the prevailing color in tablelinen, china, and flowers, would be pink ; at a rose tea, rose-color would exceed, and the flowers would be roses, including a corsage bouquet for each guest, or a choice flower in the winter season. The tea should consist of thin bread and butter, delicate sandwiches and relishes, and some very good tea. The finer brands of Chinese and Russian tea can now sometimes be obtained in this country. A favorite
English mixture is one pound of Congo to a quarter of a pound each of Assam and Orange Pekoe ; another delicious tea mixture which is sent to Eastern friends from ladies in San Francisco is the Chinese Kettle-drum brand. Cake, coffee, oysters, or dressed salads may be served if desired; but the table should never be overloaded, or exhibit an ostentatious display.
FAMILY TEAS.
At family teas, or suppers, the table is laid in the same way as for breakfast, except that the tea-equipage replaces that used for coffee ; unless the tray is of silver, it is now the custom to lay the cups and saucers upon the tablecloth, and place the rest of the service towards the right hand and in front of the hostess. The usual dishes are small hot breads, toast, preserves or honey, cake, bread and butter, cheese, with either cold or hot meat, game, or eggs in some form. The service is always quiet and informal.
GENTLEMEN'S SUPPERS.
As ladies entertain their intimates at luncheons, so gentlemen delight in special suppers, — fish-suppers, game-suppers, oyster-suppers, or general entertainments where the menu embraces all the delicacies of the season. As the hostess never appears at these suppers, they can be made absolutely perfect if she is a good housewife. They may either be parties of invitation, the guests being notified three or four days in advance, or impromptu when the scope of one's establishment permits a sudden accession in numbers. The hour chosen is generally late, after a card-party or a visit to some place of amusement. The table appointments may be the same as for breakfasts or luncheons, according to the service of tea and coffee or wine. There should always be black coffee served from the side-table, some flowers and fruit, plenty of light, and wine at discretion or claret- or