The theory is, that a gentleman
dresses for dinner, and is then pre-
pared alike for calls, opera, or ball.
Sunday evening, morning dress is
worn. No one goes to church in
evening dress, and no one is expected
to appear in it at home or away from
home on that day. In some circles
evening dress is considered an affecta-
tion, and it is well in provincial towns
to do as others do. When invited to
an early dinner or a luncheon, either
in the city or in country, or at a water-
ing-place, the suitable dress for gentle-
men is a black frock-coat, colored
trousers, white or black waistcoat,
and a colored scarf.
HOME DISSERTATIONS.
TABLE RULES FOR LITTLE ONES.
In silence I must take my seat,
And give God thanks before I eat;
Must for my food in patience wait,
Till I am asked to hold my plate.
I must not scold, nor whine, nor pout,
Nor move my chair nor plate about;
With knife, or fork, or napkin ring,
I must not play, nor must I sing;
I must not speak a useless word,
For children should be seen, not heard;
I must not talk about my food,
Nor fret if I don't think it good;
I must not say, " The bread is old,"
" The tea is hot," " The coffee cold."
I must not cry for this or that,
Nor murmur if my meat is fat.
My mouth with food I must not crowd,
Nor while I'm eating speak aloud;
Must turn my head to cough or sneeae,
And when I ask say, " If you please; "
The table-cloth I must not spoil,
Nor with my food my fingers soil;
Must keep my seat when I have done;
Nor round the table sport or run;
When told to rise, then I must put
My chair away with noiseless foot,
And lift my heart to God above,
In praise of all his wondrous love.
FRENCH NAMES OF DISHES USED IN MENUS.
Oysters, raw .' Huitres,crussurdemicoquilles.
" Shrewsbury " de Shrewsbury.
" Rockaway " de Rockaway.
" East River " d'EastRiver.
" Blue Points " de Blue Points.
" Cherrystone " de Cherry Stone.
Saddle Rock " de Saddle Rock.
" stewed " cults si I'etuves.
" Boston style... " " alaBostonnienne.
" fried " frits.
" broiled " grilles.
" roasted " rotis.
" on the spit " a la brochette.
" escaloped " en coquilles.
" fricasseed " fricassees.
" iila Bechamel " a la Bechamel.
Salmon Saumon.
" Trout Truite saumonee.
Brook Trout " d'eaux vives.
Mackerel, Spanish Maquereau, Espagnol.
" Fresh " frais.
Shad Alose.
Striped Bass Bass, rayee.
Sea Bass " de mer.
Black Bass " noir.
Sheep's head Sheep's Head.
Blue Fish Poisson bleu.
White Fish " blanc.
Weak Fish Truite de mer.
Codfish Morue.
Halibut Plie.
Kingfish Poisson roi.
Perch Perche.
Pickerel Brochet.
Smelts Eperlans.
Eels, fried Anguilles, frites.
" alaMatelotc " ala matelote.
stewed, plain " a 1'etuvee, simple.
Flounder Limande-carrelet.
Filet de Sole, fried Filet de sole, frit.
" Tomato Sauce.. " " ;t la sauce tomato.
" Tartar Sauce... " " Tartare.
" au gratin " an gratin.
Smoked Salmon Saumon fume.
' ' Haddock Merluche-EgleSn fume.
" Herring, English Hareng, a, 1'Anglaise.
Salt Mackerel Maquereau, sale.
" Codfish, with bacon Morue au lard fume.
" hashed with cream. .Hachis de morue, a, la creme.
" " " with poached " " aux ceufs
eggs. poches.
Page 52
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
The theory is, that a gentleman dresses for dinner, and is then prepared alike for calls, opera, or ball. Sunday evening, morning dress is worn. No one goes to church in evening dress, and no one is expected to appear in it at home or away from home on that day. In some circles evening dress is considered an affectation, and it is well in provincial towns to do as others do. When invited to an early dinner or a luncheon, either in the city or in country, or at a watering-place, the suitable dress for gentlemen is a black frock-coat, colored trousers, white or black waistcoat, and a colored scarf.
TABLE RULES FOR LITTLE ONES.
In silence I must take my seat, And give God thanks before I eat; Must for my food in patience wait, Till I am asked to hold my plate. I must not scold, nor whine, nor pout, Nor move my chair nor plate about; With knife, or fork, or napkin ring, I must not play, nor must I sing; I must not speak a useless word, For children should be seen, not heard; I must not talk about my food, Nor fret if I don't think it good; I must not say, " The bread is old," " The tea is hot," " The coffee cold."
I must not cry for this or that, Nor murmur if my meat is fat. My mouth with food I must not crowd, Nor while I'm eating speak aloud; Must turn my head to cough or sneeze, And when I ask say, " If you please; " The table-cloth I must not spoil, Nor with my food my fingers soil; Must keep my seat when I have done; Nor round the table sport or run; When told to rise, then I must put My chair away with noiseless foot, And lift my heart to God above, In praise of all his wondrous love.
FRENCH NAMES OF DISHES USED IN MENUS.
Oysters, raw .' Huitres,crussurdemicoquilles.
" Shrewsbury " de Shrewsbury.
" Rockaway " de Rockaway.
" East River " d'EastRiver.
" Blue Points " de Blue Points.
" Cherrystone " de Cherry Stone.
Saddle Rock " de Saddle Rock.
" stewed " cuits à l'étuvées.
" Boston style... " " à la Bostonnienne.
" fried " frits.
" broiled " grilles.
" roasted " rotis.
" on the spit " a la brochette.
" escaloped " en coquilles.
" fricasseed " fricassees.
" à la Béchamel " a la Bechamel.
Salmon Saumon.
" Trout Truite saumonee.
Brook Trout " d'eaux vives.
Mackerel, Spanish Maquereau, Espagnol.
" Fresh " frais.
Shad Alose.
Striped Bass Bass, rayée.
Sea Bass " de mer.
Black Bass " noir.
Sheep's head Sheep's Head.
Blue Fish Poisson bleu.
White Fish " blanc.
Weak Fish Truite de mer.
Codfish Morue.
Halibut Plie.
Kingfish Poisson roi.
Perch Perche.
Pickerel Brochet.
Smelts Eperlans.
Eels, fried Anguilles, frites.
" alaMatelotc " à la matelote.
stewed, plain " à l'étuvée, simple.
Flounder Limande-carrelet.
Filet de Sole, fried Filet de sole, frit.
" Tomato Sauce.. " " ;t la sauce tomato.
" Tartar Sauce... " " Tartare.
" au gratin " au gratin.
Smoked Salmon Saumon fume.
' ' Haddock Merluche-Églefin fumé.
" Herring, English Hareng, à l'Anglaise.
Salt Mackerel Maquereau, sale.
" Codfish, with bacon Morue au lard fume.
" hashed with cream. .Hachis de morue, à la crème. " " " with poached " " aux œufs
eggs. poches.