When it comes to the ices the method of procedure is changed a little. The individual ices may be placed on the plates from which they are to be eaten and these then put in front of the guests.
The coffee may be served either at the table or in the drawing-room. The latter is always done, when the men are to be left behind to smoke. Under these circumstances there is usually cognac provided for them, while a liqueur of a milder type is offered to the women in the drawing-room. When all go out together they may either have the cordial—maraschino, chartreuse, benedictine, or whatever it may be, before leaving the table or in the drawing-room.
The service of wines is, in a way, a question by itself. It is not necessary to have more than one wine at a little dinner—a good claret, or sauterne, or Rhine wine. Poor champagne is one of the most wretched of beverages, and it takes a rich man to supply a really good article. If champagne is served, however, it should be ice cold, and may be poured after the fish. With the soup, sherry may be served, and claret with the entrées. If one has a number of wines, the white should be offered with the fish.
But, as I have said, a number of wines is not necessary except for a very large or formal affair. In fact, the use of wines is entirely optional. If they are to be used at all, however, it should be in the correct fashion, white wines chilled, claret the temperature of the room. The waitress should have a napkin pinned around the neck of the bottle and should stand on the right when she fills the glasses. She should watch these to see that they are not allowed to become empty.
AFTER-DINNER COFFEE IN A COSY CORNER
One caution to the hostess, a caution which may perhaps be unnecessary. Never attempt a dinner unless you are sure of your waitress. An inexperienced maid or man has it in her power to ruin the best cooked dinner. No dinner, no matter what its perfections in other respects, can be satisfactory to the guests when the hostess is uneasy or annoyed about the conduct of the courses, the serving of the food.
Temperatures at which wines should be served
Claret should be served warm—not warmer than eighty nor colder than sixty-five degrees.
Bordeaux and burgundy should be served at a temperature of about seventy degrees.