Afternoon Dance.—The refreshments usually provided for an afternoon dance would be brown and white bread and butter, pound and plum cakes, sponge fingers, and biscuits. Sandwiches of various kinds are also much appreciated, particularly by guests coming from a distance, and of these perhaps the following are as nice as any: ham and tongue, lettuce and anchovy (a little of the latter), or delicate slices of hard-boiled egg and lettuce, with a touch of anchovy added. Fruit knives and forks should be laid in each plate ready for using for peaches, pineapples, &c. Grapes should be among the fruit provided. Ices, iced coffee, and various “cups” are generally seen at afternoon dances, such as champagne or claret. There should be 2 or 3 dishes of each kind of refreshment at intervals down the table. (F. Lilian.)
Lawn Party.—It is usual to have hot tea, coffee, cakes, brown bread and butter, fruit and cream, at a lawn party. Iced coffee is not necessary, but much liked in hot weather. It is made as follows. To 1 qt. very strong coffee add 1 pint cream and ½ pint milk, and sugar to taste. Put all into a freezing tin, and freeze until a little thick; serve in a silver kettle or soup tureen. (A. H.)
Cinderella Supper.—(a) Watercress sandwiches, sardine sandwiches, anchovy sandwiches, devilled eggs, salad, coffee jelly, orange cream, sweet biscuits, sponge cakes, claret cup, lemonade soup. (b) Boned turkeys, lobster salads, chicken sandwiches, shrimp sandwiches, tongue sandwiches, veal croquettes, oyster patties. Ices, jellies, and creams, claret cup, claret, and a good lemonade; also some fruit and a selection of fancy confectionery such as will not soil the glove; candied walnuts, plums, &c., are much liked. (c) The great points to aim at in giving a Cinderella supper, as a sequel to the fashionable Cinderella dances, are elegance and lightness, combined with economy.
Supplementary Literature.
Edward Smith: ‘Foods.’ London, 1880. 5s.
Mrs. Loftie: ‘The Dining Room.’ London, 1878. 2s. 6d.
John Perkins: ‘Floral Designs for the Table.’ London, 1877. 5s.
‘The Book of Dinner Serviettes.’ London, 1876.