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Classic
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page 350
THE DINING-ROOM.
It may not be amiss to give a page or two to the observances of formal dinners
in "society," lest some reader--who may hope, if she becomes the rare
housekeeper we expect, to be called to give such dinners as the wife of a
Congressman, Governor, or even as mistress of the White House itself--should be
taken unawares. In every house, great or small, the Dining Room should be as
bright, cheerful and cosey as possible, and at the table The mistress should
wear her brightest smile. If there are trials and troubles, do not bring them to
the table. They impair digestion, and send husband and children out to business
or school, glum and gloomy, instead of refreshed and strengthened. The plainest
room may be made beautiful by taste, and the homeliest fare appetizing by
neatness and skill. Little attentions to the decoration or pretty arrangement of
the table charm the eye and whet the appetite, and make the home table
powerfully attractive. The every-day observance of sensible and simple table
manners ought always to be encouraged, because in the long run it promotes the
comfort and the cultivation of the family, and takes the pain of embarassment
out of state occasions. Above all, the room, the table, and its furniture should
be scrupulously neat and orderly. For formal dinners, a round table, five to
seven feet in diameter, is the best fitted to display the dinner and its fine
wares, but the extension table, about four feet wide and of any length desired,
is generally used. At the round table, conversation is, of course, easily made
general, the party being small. The table-cloth must be spotless, and an
under-cover of white cloth or baize gives the linen a heavier and finer
appearance. A center-piece of flowers is a pretty ornament (some even place upon
the table a handsome vase filled with growing plants in bloom), but the flowers
must be few and rare, and of delicate odors. Fruit in variety and tastefully
arranged with green leaves, and surrounded with choice dessert dishes, is always
attractive and elegant. It is also a pretty custom to place a little bouquet by
the side of each lady's plate, and to fold a bunch of three or four flowers in
the napkin of each gentleman, to be attached to the left lapel of the coat as
soon as seats are taken at the table. Napkins, which should never be starched,
are folded and laid upon the plates, with a small piece of bread or a cold roll
placed on the top, or half concealed by the last fold. Beside each plate are
placed as many knives, forks and spoons as will be needed in all the courses,
(unless the lady prefers to have them brought with each new plate, which makes
more work and confusion), and a glass, to be filled with fresh water just before
dinner is announced. The plates which will be needed are
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