THE HOME DINNER
At the every-day or family dinner there will naturally be less elaboration in the decoration of the table, and fewer courses, than when the dinner is an occasion of entertainment, but so far as the appointments reach they should be observed with the same precision and care. The dinner has always something of a ceremonious character, being the time when the family all meet with the leisure to enjoy one another’s society after the labors of the day are done. It is well, therefore, to attend to the few material details which aid in making the occasion an agreeable one. Refinements are more clearly shown at table than elsewhere, and the influences of decorum at dinner are more subtle than are always recognized. Let the linen be as spotless and white, the silver and glass as polished, and the dishes, however few, be as carefully prepared as though guests were present. The simplest dinner so ordered will give pleasure and satisfaction. When attention to details is practised every day, company will cause no agitation in the household. The refinements of the table are within the means of the humblest. A word may also be said for manners at the home table. The habit of fault-finding, commenting upon the dishes and wines, correcting the mistakes of servants while at the table, making apologies, etc., is reprehensible, inefficacious and vulgar, and not only interrupts conversation, but spoils the pleasure of the dinner hour. It is always difficult, and often impossible, to improve a dish after it is served; therefore, it is better to accept it without remark. If the housekeeper, who is always the first to observe faults in the service, can conceal her discomfiture, it is but right for the others to be considerate. Faults often pass unnoticed if attention is not called to them. Dr. Johnson, it is said, always complained of his dinners, but never omitted to say grace. Upon one such occasion his wife interrupted him, saying, “Nay, hold, Mr. Johnson! Do not make a farce of thanking God for a dinner which in a few minutes you will pronounce uneatable.”
The home table, with its every-day appointments, causing one to blush in the event of a friend’s unexpected arrival, is not to be excused in this day of advanced women in the nineteenth century, when higher education has at least taught them to regard their domestic duties in the light of a science and an art.
There are many simple dishes that can be quickly prepared which will give the dinner a little more complimentary character, and supply the little extra that may be needed when more are present than were originally provided for. A beefsteak can be virtually enlarged by serving with it a mushroom sauce, for the mushrooms, having the same elements of nutrition as the meat, permit the latter to be served in smaller portions. A simple entrée, such as a dish of macaroni, a scallop dish, a mince, with good sauce (which is easily made where the stock pot is ever ready), a cheese omelet, a vegetable salad, etc., etc., are suggested as a few of the dishes, which are called by the French plats d’amitié, and should enable any woman to enjoy the pleasure of entertaining unexpected guests in a hospitable manner.
SERVING THE INFORMAL DINNER
In laying the table for an informal dinner, where the carving is to be done on the table, a napkin to protect the cloth is spread at the carver’s place. Very pretty fancy pieces are made for this use, but an ordinary dinner napkin will do. This is not removed until the table is cleared for the dessert. When the carving is done on the table, the soup and dessert are usually served by the lady of the house, and the salad is also dressed on the table, and then passed. So far as the service will allow, however, it is pleasanter to have everything passed that does not need cutting.
The vegetable dishes should never be placed on the table. When the joint is put on the table, warm plates in a pile are set at the left of, or before the carver, and when a portion is served, the plate is lifted by the servant and placed before the person for whom it is intended, without the use of a tray. The plates placed on the table when it is laid are used for holding the soup plates, and are not removed until the ones holding the portions of the next course are exchanged for them; if the succeeding course is to be passed, warm or cold plates, as the course requires, are in turn exchanged for them; but if the course is to be served from the table, the places are meanwhile left without covers. There should always be a plate before each person except in this instance, and when the table is cleared for dessert. Sharpening the carving-knife is a trial to the nerves of many, and this infliction can be easily avoided by having it done before dinner is announced. Many good carvers, however, seem to delight in this preliminary operation and are unconscious of committing an act of impoliteness. The attractiveness of a dish may be wholly lost by unskilful carving, and the appetite may be destroyed by an overloaded plate. Where but one substantial dish is served, it is permissible to be helped a second time. The dish can be removed to the side-table, and the second portions helped by the servant, if the carver does not care to be interrupted in his own dinner after he has performed the office of cutting the joint.
The sense of sight should always be considered, even though it cost the trouble of replenishing a dish. No more than can be used on one plate is served at the same time at any well appointed table. One vegetable only, besides potatoes, is served with the roast; if more are used, they are served as courses separately.