The hostess must never press dishes upon her guests, but they are permitted, if they wish, to praise any viand that has pleased them. The hostess must appear to be eating until all the company have finished, and her watchful eye must see that every want is supplied. At the close of the repast the hostess slightly bows to the lady at the right of the host, when all the guests rise and return in order to the drawing-room.
Where gentlemen remain around the table for that fraction of an hour,—
“Across the walnuts and the wine,”
all rise, and the gentlemen remain standing until the ladies leave the room. The gentleman who had the honor of escorting the hostess into the table, walks with her to the door; here she pauses to allow the host’s companion to pass through, when the host, who has escorted her thither, returns to the table, the other gentlemen following his example. The hostess is the last lady to leave the room, whereupon her escort closes the door and returns to the table, where the gentlemen group themselves carelessly at one end of the table, for that half hour of conversation and cigars. Where wine is not used the gentlemen frequently remain behind for smoking, and some hosts immediately withdraw with them to the smoking-room. Coffee is frequently served in the drawing-room, where the ladies have had their little chat after the return thither of the gentlemen.
Informal and Easy.
The hostess, assisted by a daughter, or a young lady friend, usually pours the beverage, and the gentlemen pass it around to the ladies, thus forming the most delightfully informal groups for conversation. Sugar is passed by a servant, or else the hostess drops two or three lumps of it in each saucer, a sugar bowl, with sugar tongs, standing beside her. Cream is not the correct thing for after-dinner coffee.
Very many hostesses, however, prefer to have coffee and fruits finish the table menu, after which the entire party retire to the drawing-room, where, for the half or three-quarters of an hour preceding their departure, soft music from some hidden orchestra may be permitted to fill the air with harmony. Occasionally, a little programme is arranged of music and song, to fill this interval. But, in many cases, and wisely, conversation is the preferred entertainment.
French Terms.
Good taste now dictates that the bill of fare, where one is printed or written, should be couched in the “King’s English,” yet, one is so frequently thrown in positions where a knowledge of the French terms so often used in such cases is somewhat of necessity, that a short glossary of the same may be useful:
| Menu | Bill of fare. |
| Café et noir | Black coffee. |
| Café au lait | Coffee with milk. |
| A dinner begins with, | |
| Huitres | Oysters. |
| Followed by, | |
| Potage | Soup, |
| Hors d’œuvres | Dainty dishes, |
| Poisson | Fish, |
| Entremets | Vegetables, |
| Roti | Roast, |
| Entrées | Dishes after roast, |
| Gibier | Game, |
| Salades | Salads, |
| Fruits et dessert | Fruits and dessert, |
| Fromage | Cheese, |
| Café | Coffee. |