Serving Dinner
“Truth seeks some broader meeting place
For breed or clan or tribe or race
For saint and sinner;
But after all the noise and fuss
The issue paramount with us
Is—What for dinner?”
—J. W. Foley.
SERVING A FORMAL DINNER.—In cities the usual hour for a dinner party is seven o’clock; in country places it is frequently earlier in the day. When the last guest has arrived, dinner is announced. The host leads the way with the lady whom he wishes to honor and the hostess comes last with the gentleman whom she wishes to honor. The giving of a dinner is the most important of all the duties of a hostess. She must not betray ignorance or show nervousness, for she alone is responsible for its entire success. The serving maid should be trained to keep cool and avoid accidents. The number invited and the outlay expended should depend upon circumstances and one’s means. The favorite form of serving a formal dinner is called a la Russe. The articles of food are carved by the servants at a side table or in the kitchen and brought to the guests. This has one advantage; it allows the host and hostess more time for social enjoyment with their guests. But it calls for well trained servants to perform this duty satisfactorily. It requires about one servant to every six guests; therefore, when dinner is served in this fashion, where the help is inadequate, it is well to engage outside assistance. For a home like, informal, dinner, where the host does the carving, one servant can wait upon twelve persons and do it well if properly trained. On a table or sideboard should be placed the plates for the various courses, smaller spoons, finger-bowls, coffee cups and saucers. As the plates from each course are removed, they should be taken to the kitchen. The waiter should approach the guests from the left except in serving water, coffee, or anything of a like nature. The color and flavor of the various courses should be as different from each other as possible, offering all the foods in their respective seasons and of the finest quality.
COURSES FOR A FORMAL DINNER.—First course: Oysters, as a rule, should be served at the beginning of a dinner, though they are used only in those months of the year in which the letter “r” occurs. The balance of the year little neck clams are used. The second course consists of a soup, the clear soup being preferred, accompanied by crackers or bread. Celery may be served also. The third course consists of fish, boiled or fried, and should be accompanied by small boiled potatoes; if boiled or cooked in any fancy manner, serve radishes. Fourth course: An entree is next in order if desired; it should be made in a fancy way, so as to avoid carving; bread should be the accompaniment. Relishes, such as olives, salted almonds, etc., are served with this course. The fifth course consists of roasts. These may be composed of beef, veal, mutton, lamb, venison, turkey, duck, goose, or capon, accompanied by one or two vegetables. Sixth course: Punch or sherbet may be dispensed with or not, as fancy dictates. The seventh course consists of snipe, prairie chicken, squabs, etc., but poultry, such as spring chicken, or duck, may be served instead. Eighth course: Any appetizing salad with cheese wafers. Ninth course: Hot and cold sweet dishes, consisting of puddings, ice cream, cakes, etc. Tenth course: Turkish or black coffee served demi-tasse. The above makes a pleasant menu, but it can be made simpler or more elaborate as one chooses. Before serving the dessert all the dishes should be removed, save the drinking: glasses, and all crumbs should be lifted from the cloth by means of the crumb knife and tray. A dessert plate and dessert spoon and knife provided they are needed, should then be placed in front of each guest. Coffee (made after the manner of after dinner coffee) should be passed last, demi-tasse, and served clear. Sugar and cream should follow, in order that those who prefer either or both, may help themselves as they please.