For the candied fruit, we must again have Sèvres. Then a gold dish filled with rose-water must be passed. We dip a bit of the napkin in it, for in this country we do have napkins with our luncheon, and wipe our lips and fingers. This is called a trempoir.
The cordials at the end of the dinner must be served in cups of Russian gold filagree supporting glass. There is an analogy between the rival, luscious richness of the cordial and the cup.
The coffee-cups must be thin as egg-shells, of the most delicate French or American china. We make most delicate china and porcelain cups ourselves nowadays, at Newark, Trenton, and a dozen other places.
There is a vast deal of waste in offering so much wine at a ladies' lunch. American women cannot drink much wine; the climate forbids it. We have not been brought up on beer, or on anything more stimulating than ice-water. Foreign physicians say that this is the cause of all our woes, our dyspepsia, our nervous exhaustion, our rheumatism and hysteria. I believe that climate and constitution decide these things for us. We are not prone to over-eat ourselves, to drink too much wine; and if the absence of these grosser tastes is visible in pale cheeks and thin arms, is not that better than the other extreme?
All entertaining can go on perfectly well without wine, if people so decide. It would be impossible, however, to make many poetical quotations without an allusion to the "ruby," as Dick Swiveller called it. Since Cleopatra dissolved the pearl, the wine-cup has held the gems of human fancy.
Champagne Cup: One pint bottle of soda water, one quart dry champagne, one wine-glass of brandy, a few fresh strawberries, a peach quartered, sugar to taste; cracked ice.
Another recipe: One quart dry champagne, one pint bottle of Rhine wine, fruit and ice as above; cracked ice. Mix in a large pitcher.
Claret Cup: One bottle of claret, one pint bottle of soda water, one wine-glass brandy, half a wine-glass of lemon-juice, half a pound of lump sugar, a few slices of fresh cucumber; mix in cracked ice.
Mint Julep: Fresh mint, a few drops of orange bitters and Maraschino, a small glass of liqueur, brandy or whiskey, put in a tumbler half full of broken ice; shake well, and serve with fruit on top with straws.
Another recipe for Mint Julep: Half a glass of port wine, a few drops of Maraschino, mint, sugar, a thin slice of lemon, shake the cracked ice from glass to glass, add strawberry or pineapple.