It should be large enough to admit of the
carving being done on it comfortably, and on it the buUer keeps
his reserve plates, except those which must be brought in hot
f rom the pantry, his knives, f orks, spoons, and the other tools of
his trade.
FoUowing the principle that the appearance of the table is
less important than the enjoyment of the dinners, any high orna-
ment or decoration should be avoided at a little dinner. If your
guests bave to dodge a plant or peer round an urn, in order to
see their opposite neighbors, they will soon be discouraged, and
limit themselves to those on their own side. So in preparing
the table it is a good pian for two persons to take seats on
opposite sides of the table and move the candles or vases until
the right position is determined. If candles are used, they
should be made secure in the sticks and the shade-holders so
placed that they will slip down steadily as the candle burns.
The wicks should be lighted for a few moments and then ex-
tinguished before being placed on the table, so that they may be
easily relighted just before the guests enter the dining room.
Kiowen. A favorite decoration for a large table is a centerpiece of
flowers. But those who prefer to enable guests to see one
another across the table of ten prefer a piece of Silver of gracef ul
Table
decoratloii.
DINNEB8 AND DINNXB-QIVINQ 49
shape, but not too tali in the middle, and slender vases of silver
or glafis, each holding a few flowers. The little dishes holding
candied frnits, peppermints, nuts, or things of that sort (which
the French cali ^^ the f our beggars," probably because they appear
80 persistently) stand among these vases. If there are candles
on a small table, in order to avoid crowding it is better to bave
merely a bowl of flowers in the middle. The bowl should not be
packed full, nor be fiat, squat, and ungraceful in effect. The
flowers may be stuck into wet sand or moss, or fìtted in between
twigs twisted together in the bottom of the dish, and thus held
the stems will stand upright and slightly apart, instead of lolling
over on each other. The custom of laying flowers and leaves,
or fems, directly on the tablecloth is not whoUy to be recom-
mended. In the first place, unless they are arranged with great
tasto and skill, they look messy, and then there may be some one
at the table who cares for flowers, and it will not add to his
pleasure to see them dying slowly of thirst bef ore his eyes.
Às dinner is supposed to be the pleasant ending of a day,
the table should convey an impression of rest and simplioity
when the party is informai. At a largo entertainment the dee-
oiations may be elaborate if the host chooses, but if a small
table is crowded with odds and ends of china and silver, they
are sure to be soon pushed away, and the effect is f ussy and
ontìdy.
Opinions vary as to using colored glass. Some Venetian oiass.
and French glass is certainly very decorative ; but the beautiful
color of wine demands pure white glass, and taste now tabooes
the colored. Elaborately embroidered cloths are also beautiful ;
bat nothing can be handsomer than fine white damask, spotless,
and looking as though it could easily be washed.
Page 28
Presented as published in 1902. 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
It should be large enough to admit of the carving being done on it comfortably, and on it the butler keeps his reserve plates, except those which must be brought in hot from the pantry, his knives, forks, spoons, and the other tools of his trade.
Following the principle that the appearance of the table is less important than the enjoyment of the dinners, any high ornament or decoration should be avoided at a little dinner. If your guests bave to dodge a plant or peer round an urn, in order to see their opposite neighbors, they will soon be discouraged, and limit themselves to those on their own side. So in preparing the table it is a good plan for two persons to take seats on opposite sides of the table and move the candles or vases until the right position is determined. If candles are used, they should be made secure in the sticks and the shade-holders so placed that they will slip down steadily as the candle burns. The wicks should be lighted for a few moments and then extinguished before being placed on the table, so that they may be easily relighted just before the guests enter the dining room.
Flowers. A favorite decoration for a large table is a centerpiece of
flowers. But those who prefer to enable guests to see one another across the table of ten prefer a piece of Silver of gracef ul
Table decoratloii.
DINNERS AND DINNER-GIVING 49
shape, but not too tall in the middle, and slender vases of silver or glass, each holding a few flowers. The little dishes holding candied frnits, peppermints, nuts, or things of that sort (which the French call "the four beggars," probably because they appear so persistently) stand among these vases. If there are candles on a small table, in order to avoid crowding it is better to bave merely a bowl of flowers in the middle. The bowl should not be packed full, nor be fiat, squat, and ungraceful in effect. The flowers may be stuck into wet sand or moss, or fitted in between twigs twisted together in the bottom of the dish, and thus held the stems will stand upright and slightly apart, instead of lolling over on each other. The custom of laying flowers and leaves, or fems, directly on the tablecloth is not wholly to be recommended. In the first place, unless they are arranged with great tasto and skill, they look messy, and then there may be some one at the table who cares for flowers, and it will not add to his pleasure to see them dying slowly of thirst before his eyes.
Às dinner is supposed to be the pleasant ending of a day, the table should convey an impression of rest and simplicity when the party is informal. At a largo entertainment the decorations may be elaborate if the host chooses, but if a small table is crowded with odds and ends of china and silver, they are sure to be soon pushed away, and the effect is fussy and untidy.
Opinions vary as to using colored glass. Some Venetian oiass. and French glass is certainly very decorative ; but the beautiful color of wine demands pure white glass, and taste now taboos the colored. Elaborately embroidered cloths are also beautiful ; bat nothing can be handsomer than fine white damask, spotless, and looking as though it could easily be washed.