As a matter of course, this can not be managed without labor. The hostess must give close attention to every item on the menu. She must see that her table is all it should be in appearance and that there is no chance for any hitch in the proceedings. For while not so tremendous an affair as the many-coursed dinner, the little dinner still has a dignity all its own and with this one may not trifle.
A LITTLE DINNER
The table should be spread with the finest and whitest of damask over the “silence cloth” that is now indispensable in every well-regulated household. More and more the fancy is growing to have the center-pieces at a dinner, of pure white, with no touch of color. That may be supplied by the flowers, the china, the candle shades. The center-piece may be of linen, rich in embroidery or heavy with lace, but all must be colorless.
The flowers that are in the center of the table may be in a rather low receptacle, so as not to interfere with the conversation or glances of the guests seated opposite one another. The candelabra, or dinner lamps, may stand at the corners of the table. Here and there may be little dishes in silver, cut glass or rare china, holding such hors d’oeuvres as salted nuts, radishes, olives and the like, and bonbons. Except for carafes of water there should be nothing else on the table besides the furniture of the individual covers.
This is substantially the same as at a luncheon. The service plate, the knives on the right, the forks on the left,—one for each course,—the soup spoon laid with the knives, the water glass and wine glasses to the right, the napkin, a piece of bread folded in it, to the left. There is no butter used at a dinner and the bread and butter plate is therefore not needed. Always space enough should be allowed between the places to prevent crowding.
Of the menus that follow two are for the little dinner. The third is for a rather more elaborate function, and the fourth may serve as an outline for one of the big dinners that every one has occasion to give once in a while.
DINNER MENU. I (For Very Little Dinner)
Anchovy Toast
Cream of Asparagus Soup
Roast of Lamb
Green Peas Browned New Potatoes
Lettuce Salad
Crackers Brie Cheese Olives
Wine Jelly with Whipped Cream
Coffee