Afterwards a saddle or haunch of Welsh mutton was placed
at the master's end of the table, and at the lady's end a boiled
turkey. These dishes being removed to the side tables, very
thin slices of each were handed round. The poultry was not
dissected — nothing being helped but the breast. Ham and
tongue was then supplied to those who took poultry; and
currant jelly to the eaters of mutton. Next came the vege-
tables, handed round on dishes divided into four compart-
ments, each division containing a different sort of vegetable.
Next, two dishes of game were put on — one before the mas-
ter of the house, and the other before the mistress. The game
(which was perfectly well done) was helped by them and sent
round with appropriate sauce. Then placed along the table
were the sweet things — Charlottes, jellies, frozen fruit, &c. A
lobster salad, dressed and cut up large, was put on with sweets.
On a side table were Stilton and cream cheese, to be eaten
with the salad. After this, port wine — the Champagne being
early in the dinner. Next, the sweets were handed round.
With the sweets were frozen fruits — fruits cut up and frozen
with isinglass jelly (red, in molds). Next, a dessert plate was
given to each guest, and on it a ground glass plate, about the
size of a saucer. Between these plates was a crochet-worked
white doyly, of the size of the under plate, the crochet-work
done with thread, so as to resemble lace. These doylies were
laid under the ground glass plate to deaden the noise of their
collision. Then was brought from the side table a ground
glass plate of ice cream or water ice, which you took in ex-
change for that before you. The water jce was frozen in
ETIQUETTE. 63
molds in the form of fruit, and suitably colored. The baskets
containing the fruit were then removed to the side tables.
After sitting awhile over the fruit, the lady of the house
gives the signal by looking and bowing to the ladies on each
side, and the ladies, at this signal, prepare to retire. The
gentlemen all rise and remain standing while the ladies depart
— the master of the house holding the door open. The ser-
vants then all retire, except the butler, who remains to wait on
the gentlemen while they linger awhile (not more than a quar-
ter of an hour) over the fruit and wine.
The Toilette. — A great object of importance to every lady
is the care of her complexion. There is nothing more pleasing
to the eye than a delicate, smooth skin, and besides being
pleasing to the eye is art evidence of health, and gives addi-
tional grace to the most regular features. The choice of soaps
has considerable influence in promoting and maintaining this
desideratum. These should invariably be selected of the
finest kinds and used sparingly, and never with cold water, for
the alkali which, more or less, mingles in the composition of
all soaps, has an undoubted tendency to irritate a delicate skin;
warm water excites a gentle perspiration, thereby assisting the
skin to throw off those natural secretions which, if allowed to
remain, are likely to accumulate below the skin and produce
roughness, pimples, and even eruptions of an obstinate and
unpleasant character. Those soaps which ensure a moderate
fairness and flexibility of the skin are the most desirable for
regular use.
Page 42
Presented as published in 1883. 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
Afterwards a saddle or haunch of Welsh mutton was placed at the master's end of the table, and at the lady's end a boiled turkey. These dishes being removed to the side tables, very thin slices of each were handed round. The poultry was not dissected — nothing being helped but the breast. Ham and tongue was then supplied to those who took poultry; and currant jelly to the eaters of mutton. Next came the vegetables, handed round on dishes divided into four compartments, each division containing a different sort of vegetable.
Next, two dishes of game were put on — one before the master of the house, and the other before the mistress. The game (which was perfectly well done) was helped by them and sent round with appropriate sauce. Then placed along the table were the sweet things — Charlottes, jellies, frozen fruit, &c. A lobster salad, dressed and cut up large, was put on with sweets. On a side table were Stilton and cream cheese, to be eaten with the salad. After this, port wine — the Champagne being early in the dinner. Next, the sweets were handed round. With the sweets were frozen fruits — fruits cut up and frozen with isinglass jelly (red, in molds). Next, a dessert plate was given to each guest, and on it a ground glass plate, about the size of a saucer. Between these plates was a crochet-worked white doyly, of the size of the under plate, the crochet-work done with thread, so as to resemble lace. These doylies were laid under the ground glass plate to deaden the noise of their collision. Then was brought from the side table a ground glass plate of ice cream or water ice, which you took in exchange for that before you. The water ice was frozen in
molds in the form of fruit, and suitably colored. The baskets containing the fruit were then removed to the side tables.
After sitting awhile over the fruit, the lady of the house gives the signal by looking and bowing to the ladies on each side, and the ladies, at this signal, prepare to retire. The gentlemen all rise and remain standing while the ladies depart — the master of the house holding the door open. The servants then all retire, except the butler, who remains to wait on the gentlemen while they linger awhile (not more than a quarter of an hour) over the fruit and wine.
The Toilette. — A great object of importance to every lady is the care of her complexion. There is nothing more pleasing to the eye than a delicate, smooth skin, and besides being pleasing to the eye is art evidence of health, and gives additional grace to the most regular features. The choice of soaps has considerable influence in promoting and maintaining this desideratum. These should invariably be selected of the finest kinds and used sparingly, and never with cold water, for the alkali which, more or less, mingles in the composition of all soaps, has an undoubted tendency to irritate a delicate skin; warm water excites a gentle perspiration, thereby assisting the skin to throw off those natural secretions which, if allowed to remain, are likely to accumulate below the skin and produce roughness, pimples, and even eruptions of an obstinate and unpleasant character. Those soaps which ensure a moderate fairness and flexibility of the skin are the most desirable for regular use.