Servants should be well trained when in attendance to prevent confusion. Dishes, knives, forks and spoons should be removed when used, and put in baskets or trays in readiness for them, and a fresh supply brought to replace them.
Tables and Refreshments.
Numbers of small tables, with pretty, fancy covers, and colored napkins, should be set around under trees, near fountains and other suitable places, with camp-stools for the accommodation of guests when partaking of refreshments.
Servants should to be very careful in going from place to place with dishes to be served never to spill or drop the contents on ladies' dresses.
Gentlemen may help the ladies, if they prefer, and wait on themselves, requiring the servants only to remove the dishes and replenish the pitchers with lemonade, milk or water.
Fruits, pineapples, strawberries, raspberries, peaches and grapes are served at garden parties, and should be of the finest quality.
Ices are a very acceptable addition to an outdoor entertainment, being light and refreshing for warm weather; they are served in fancy paper cups, laid on ice plates.
For ladies desiring to give garden parties, the following bill of fare will be found sufficient:
Cold Rolls. Mixed Sandwiches. Brown Bread. Pickled Tongue.
Paté de foie gras. Jellied Chicken. Cold Birds.
Lobster Salad. Charlotte Russe. Biscuit. Glacés. Fancy Cakes.
Fruits. Lemonade. Iced Tea. Strawberry Acid.
In England the refreshments are always served in a marquee (large tent) on the lawn.