Tables and Refreshments.
Numbers of small tables, with pretty, fancy covers, and colored napkins, should be set around under trees, near fountains and other suitable places, with camp-stools for the accommodation of guests when partaking of refreshments.
Servants should to be very careful in going from place to place with dishes to be served never to spill or drop the contents on ladies' dresses.
Gentlemen may help the ladies, if they prefer, and wait on themselves, requiring the servants only to remove the dishes and replenish the pitchers with lemonade, milk or water.
Fruits, pineapples, strawberries, raspberries, peaches and grapes are served at garden parties, and should be of the finest quality.
Ices are a very acceptable addition to an outdoor entertainment, being light and refreshing for warm weather; they are served in fancy paper cups, laid on ice plates.
For ladies desiring to give garden parties, the following bill of fare will be found sufficient:
Cold Rolls. Mixed Sandwiches. Brown Bread. Pickled Tongue.
Paté de foie gras. Jellied Chicken. Cold Birds.
Lobster Salad. Charlotte Russe. Biscuit. Glacés. Fancy Cakes.
Fruits. Lemonade. Iced Tea. Strawberry Acid.
In England the refreshments are always served in a marquee (large tent) on the lawn.
For such outdoor entertainments foods that require little use of knife and fork should be chosen; sandwiches should never be made of sliced meats as they are awkward to handle. Crusts should be trimmed off, and the filling shredded or grated to a paste, and highly seasoned. For the same reason hot drinks should be dispensed with as far as possible. Glasses are to be filled but two-thirds full. None of these precautions are necessary when the refreshments are served indoors.
For the out-of-doors feast a number of small tables should be provided; cover with fancy cloths and on them place piles of plates alternating with folded napkins, breadbaskets, or trays heaped with sandwiches and buttered tea biscuit, baskets of fancy cakes, and plenty of reserve napkins. Have some of the assistants pass these, beginning with the plates, and to the maidservants leave the service of tea, coffee, cream and sugar (when these are given) and other drinkables.
By this time the gentlemen who first assisted will have been served and the maids can turn their attention to the ices. Ice cream can be served as above, and ices in glass cups; after this the maids can gather up the dishes in baskets. A caterer may be called upon to furnish the feast, in which event all trouble will be spared the hostess. Do not use the best glass and china at these entertainments; the danger of breakage is too great.
At many gatherings a special table is supplied for the gentlemen, where soda-water, claret cup, and sometimes wines are served. The men help themselves, but a manservant is present to supply fresh glasses, etc. This table depends entirely upon the principles of the hostess. If no hours are mentioned, the guests usually disperse about dusk, unless dancing is provided for those who wish to stay and enjoy it.