A bad habit prevails among inexperienced dinner-givers of inviting to their own house
precisely the same company whom they met, only a week or two previously, at the house
of a common friend. If the first party was a great success, the second is more likely to
be a failure, although it was that very success which induced the repetition. The common
friends assembled, however fond they may be of each other, can hardly carry on the bril-
liant or attractive tone of conversation of the first to the second edition, especially when,
as is frequently the case, there has been not more than a week or fortnight's interval. It
is not sufficient merely to change the rooms and the positions of the host and hostess ;
some new elements are needed to season the talk, and so bring in some fresh ideas.
This is no evidence of disregard or unfriendliness ; it is only the natural craving for
fresh whetstones for the tongue, and I must not be understood to mean that it is a desire
for the sake of change. Of course I am assuming if we do meet anyone, to whom we are
only partially or not all known, there will be something in them which will accord pleas-
antly with ourselves.
You may bring all your friends to know each other by turns, to become gradually inti-
mate with each other, and even to like each other by these means.
" A grand dinner cannot be managed to the entire satisfaction of host and guests,
unless it is under the management of professionals, whose trade and business is the sup-
plying of every necessity; they have trained waiters — table service, with full knowledge
of the quantity and requirements, in accordance with the entertainer's wishes. By the em-
ployment of professionals, the hostess is relieved of a mountain of care, work, and anxiety.
The fashion is increasing of giving large dinner parties outside of your own house —
then all trouble is at an end. The host and hostess, only in name, are enjoying the feast
the same as their invited guests. All invitations should be issued a week or ten days pre-
v.'ously, in the joint names of host and hostess.
R. S. V. P. placed upon invitations, to the refined, would be a reflection upon their
knowledge of etiquette and good breeding ; but nevertheless is used to a great degree,
because of the thoughtlessness or carelessness of the invited to respond at once, accepting
or declining. The necessity of an immediate answer to a dinner invitation is evident, to
59
60 HOME DISSERTATIONS.
enable the hostess to be sure of the number of guests which she desires. The time of ar-
rival is about ten minutes before the dinner hour, not earlier or later, to enable the hostess
to be fully prepared to meet her guests — make introductions and arrangements for escorts
to the table. If already made, gentlemen will be handed, by a servant, upon entering the
house, cards, upon a tray; he takes the one bearing his name and that of the lady whom
he is to escort to the table. Ladies and gentlemen appear in full dress, wearing gloves,
which are removed when seated at the table, and need not be worn again during the
evening.
Page 50
Presented as published in 1891. 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
A bad habit prevails among inexperienced dinner-givers of inviting to their own house precisely the same company whom they met, only a week or two previously, at the house of a common friend. If the first party was a great success, the second is more likely to be a failure, although it was that very success which induced the repetition. The common friends assembled, however fond they may be of each other, can hardly carry on the brilliant or attractive tone of conversation of the first to the second edition, especially when, as is frequently the case, there has been not more than a week or fortnight's interval. It is not sufficient merely to change the rooms and the positions of the host and hostess ; some new elements are needed to season the talk, and so bring in some fresh ideas.
This is no evidence of disregard or unfriendliness ; it is only the natural craving for fresh whetstones for the tongue, and I must not be understood to mean that it is a desire for the sake of change. Of course I am assuming if we do meet anyone, to whom we are only partially or not all known, there will be something in them which will accord pleasantly with ourselves.
You may bring all your friends to know each other by turns, to become gradually intimate with each other, and even to like each other by these means.
" A grand dinner cannot be managed to the entire satisfaction of host and guests, unless it is under the management of professionals, whose trade and business is the supplying of every necessity; they have trained waiters — table service, with full knowledge of the quantity and requirements, in accordance with the entertainer's wishes. By the employment of professionals, the hostess is relieved of a mountain of care, work, and anxiety.
The fashion is increasing of giving large dinner parties outside of your own house — then all trouble is at an end. The host and hostess, only in name, are enjoying the feast the same as their invited guests. All invitations should be issued a week or ten days prev.'ously, in the joint names of host and hostess.
R. S. V. P. placed upon invitations, to the refined, would be a reflection upon their knowledge of etiquette and good breeding ; but nevertheless is used to a great degree, because of the thoughtlessness or carelessness of the invited to respond at once, accepting or declining. The necessity of an immediate answer to a dinner invitation is evident, to
enable the hostess to be sure of the number of guests which she desires. The time of arrival is about ten minutes before the dinner hour, not earlier or later, to enable the hostess to be fully prepared to meet her guests — make introductions and arrangements for escorts to the table. If already made, gentlemen will be handed, by a servant, upon entering the house, cards, upon a tray; he takes the one bearing his name and that of the lady whom he is to escort to the table. Ladies and gentlemen appear in full dress, wearing gloves, which are removed when seated at the table, and need not be worn again during the evening.