Twentieth Century Culture and Deportment / Or the Lady and Gentleman at Home and Abroad; Containing Rules of Etiquette for All Occasions, Including Calls; Invitations; Parties; Weddings; Receptions; Dinners and Teas; Etiquette of the Street; Public Places, Etc., Etc. Forming a Complete Guide to Self-Culture; the Art of Dressing Well; Conversation; Courtship; Etiquette for Children; Letter-Writing; Artistic Home and Interior Decorations, Etc.

by Maud C. Cooke

A Country Dinner.

A summer dinner in the country has many pleasant features peculiar to itself. Chief among these is its lack of formality, and city guests are always pleasurably entertained at the country dinner table. A good cook and a competent waitress are necessities.

The flowers that ornament the table must partake of the field and forest rather than suggest the city hothouse. Slender, light, glass vases and rose-bowls are best for the light grasses, field flowers and garden blossoms. Pretty, modern, inexpensive china is sufficient for a country dinner, and not too much silverware should be used.

Light, clear soups should form the first course (mock turtle or ox-tail soup is not in order). The roast should be carved away from the table. Plenty of fresh vegetables should be prepared, that being one of the privileges of country life. Delightfully fresh salads are also at command of the suburban householder; and if the dining-room be cool and large, and therewith the grace be given of a beautiful view, what greater gift can the gods grant!

Let the housekeeper forbear to serve hot puddings or heavy pastries. Fruit tarts, the freshest of fruits with great glass pitchers of country cream, cold custards, gelatine creams of all kinds and ice cream are always satisfactory; and many substitute for the heavy roast the lighter dishes of broiled fish, chicken, or chops. A cold boiled ham on the sideboard adds another dish to the board.