Luncheons, Dinners, Theater Parties, Club and Restaurant Suppers, and other Bachelor Entertainments.
The bachelor who entertains is a most popular member of society. It does not cost a fortune to return in some manner the civilities once received, and every man, even if his income be limited, can once in a while entertain, even if it be on a very small scale and in a very modest way. Bachelor functions are always enjoyable. For a host of moderate income, I would suggest a luncheon, a dinner, or a party to the play, followed by a little supper.
A bachelor luncheon can be given either at the host's apartments or chambers, at a restaurant, or in the ladies' annex of his club, if that organization possesses such an institution.
At all entertainments given under a bachelor's vine and fig tree, extreme simplicity should be a characteristic. The table linen should be of the finest damask, or the best material his income will allow; the glass perfectly plain, clear crystal, the china of a rich but quiet pattern, the silver good but absolutely without ornamental devices of any kind. In fact, the silver can be limited to forks and spoons, and the rest Sheffield or prince's plate. Silver is not expensive, but plate is considered quite smart, and it has the advantage of being utterly valueless from the burglar's point of view.
Individual salt and pepper affairs, cut or colored glass, or the hundred and one knick-knacks which one sees advertised and which eventually find their way to the boarding-house table, are vulgar.
Before your cloth is laid you should have a cover of felt placed over the table, so as to form a shield between it and the damask or linen. In the center goes a silver or plated fernery, filled with ferns and asparagus vines, on a mirror tray, or an épergne with fruit. Two heavy, old-fashioned decanters in Queen Anne coasters should be placed, one at your right and the other at the right of your vis-à-vis. These contain sherry and claret. Four plain silver, plated, or china dishes are at the corners with salted almonds, olives, bonbons, and fancy cakes. If you wish to be very effective and have the money to spare, it is smart at a dinner to have silver candlesticks with candles or tiny lamps gleaming behind red or pink shades at each cover. Two or three forks are laid at the left of each plate. If more are required, your servant will replace them. On the right of the plate are the knives, including one for the roast, with the tablespoon for the soup, if it is a dinner, and the oyster fork. The napkins should be plain and flat, and contain a roll of bread. These hints for arranging the table will do for either luncheon or dinner. Not one of the articles is in itself expensive, and you may possess them all with the accumulation of years. If not, a simpler arrangement could be effected, or you could give the entertainment at a restaurant instead of your rooms or house. The invitations can be either verbal or written, but at best a luncheon or dinner in a bachelor's apartments is regarded as a little frolic, and you must try to preserve the spirit and waive the formalities.
A chaperon, of course, is necessary. The party can be limited to about eight. If you have a manservant he should be dressed in black coat and trousers, white shirt, standing collar and tie, and liveried waistcoat. His duties are to open the door and to serve the luncheon. But a manservant is not necessary. Some of the smartest bachelors in New York give delightful little dinners and luncheons at their apartments, at which the maid who has cooked the meal, dressed in white apron and black gown, also serves it.
The menu should be the usual one expected at luncheons, but champagne is never offered by a man to women in his apartments, unless at dinner or a theater supper. If a wealthy bachelor has a large house, and instead of one there are a number of matrons chaperoning, the case is different. Manhattan or Martini cocktails could be passed around before luncheon, or some little peculiar dish be served to give a zest to the occasion.
A bachelor's dinner at his house or apartments is a more formal entertainment, but it differs in nowise from a regular function of that character. The chaperon takes the place of the lady of the house for that occasion. Dressing rooms are arranged for the men and women, and the same ceremonies observed as at any formal dinner. If the affair is given in apartments, of course the character must be more or less informal, as the accommodations are limited. Should you have a man serve at your dinner, he must be in evening dress. Both at dinner and at luncheon he must have gloves, but this is not required of a maid.
A bachelor's supper in his own apartments is sometimes given after the play. Of the menu, I will speak a little farther on. A chafing-dish supper is, however, an unique and enjoyable entertainment. Several chafing dishes should be ready, so that each course can follow without delay. Terrapin, truffled eggs, curried oysters, and other dainties of this kind comprise usually the menu. It would be well to serve first oysters on the half shell, followed by lobster à la Newburg, the latter being the first plat cooked with the chafing dish. Champagne is a good wine, and allowable for a chafing-dish supper; but if Welsh rarebits are the chef d'œuvre, then beer or ale would be better.