Throughout the dinner olives, salted almonds, radishes, and similar relishes may be passed. These are the only articles of food on the table when the guests take their seats.
After the fish there can be an entrée or two of some delicate dish, but the roast properly comes next. It may be turkey, beef, mutton, or lamb. The host may carve it if he pleases, and the waiter receive portions from him and carry them to the guests. In many houses the lady of the house is served first, and next the guest of honor, who is the lady at the right of the host. With the roast some vegetables are served.
Then comes a salad, and with the salad cheese and crackers are served.
The dessert follows the salad, and black coffee concludes the repast. This last may be served at the dining table, or later in the drawing-room by the hostess.
The dessert may consist of ices, fruit, pastry, or confections. Frequently there is a final course after the sweets, consisting of crackers and toasted cheese.
Visits
It is now considered quite proper for the host or hostess to specify the length of time covered by an invitation for a visit. The complication of duties in our present-day life makes the assignment of even pleasures to definite periods necessary. This is as important as the arrangement of trains and methods by which the guest may arrive and leave.
The English manner of entertaining is a very excellent one, as it gives the guest his freedom and makes his visit of the utmost profit to himself and also to his host. The English host sets the time of arrival, has his servant meet the guest at the station with conveyance, has him met at the house door again by a servant, and shown to his room, where he is made at home by being offered some light refreshments. He is told at what hour he will be received by his host and hostess in the drawing-room, usually a short time before dinner. Then throughout his stay he does not see his hostess till midday, although she provides amusement for her guests, which he is at liberty to enjoy or ignore as he chooses.
After the noon meal he may do as he chooses through the afternoon, appearing only at dinner, which is the formal meal of the day, and at the general gathering of the family and guests in the evening. The various members of the family are ready to show the visitors the place, or the countryside, or play their favorite games during the day; but there is no effort to make the entertainment formal or to force it upon the guest. We do not wish to see even our most honored guests or our dearest friends all of the time, and this arrangement makes the meeting at dinner all the more enjoyed and valued.
Before inviting guests it is necessary to see to the comfort which is represented in the guest chamber. This should be as dainty and comfortable as any chamber in the house, and, in addition to the usual furnishings, should have other fittings intended to supply all the comforts of one's home. A full line of towels, toilet articles, and even night robe, bathrobe, and slippers should be ready for the use of the guest in the event that her trunk and suitcase do not arrive at the expected time.
