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 FOR THE SICK 501 BLACKOERRY CORDIAL This recipe may
be found under the head of ' ' Beverages. ' ' It will be found an
excellent medicine for children teething and summer diseases.
POULTICES A Bread and Milk Poultice. — Put a tablespoonful of the .
crumbs of stale bread into a gill of milk, and give the whole one boil
up. Or, take stale bread-crumbs, pour over them boiling water and
boil till soft, stirring well; take from the fire and gradually stir in a
little glycerine or sweet oil, so as to render the poultice pliable when
applied. A Hop Poultice. — Boil one handful of dried hops in half a
pint of water, until the half pint is reduced to a gill, then stir into it
enough Indian meal to thicken it. A Mustard Poultice. — Into one gill
of boiling water stir one tablespoonful of Indian meal; spread the
paste thus made upon a cloth, and spread over the paste one
teaspoonful of mustard flour. If you wish a mild poultice, use a
teaspoonful of mustard as it is prepared for the table, instead of the
mustard flour. Equal parts of ground mustard and flour made into a
paste with warm water, and spread between two pieces of muslin,
form the indispensable mustard plaster. A Ginger Poultice. — This is
made like a mustard poultice, using ground ginger instead of
mustard. A little vinegar is sometimes added to each of these
poultices. A Stramonium Poultice. — Stir one tablespoonful of Indian
meal into a gill of boiling water, and add one tablespoonful of
bruised stramonium seeds. Wormwood and Arnica are sometimes
applied in poultices. Steep the herbs in half a pint of cold water, and
when all their virtue is extracted stir in a little bran or rye-meal to
thicken the liquid ; the herbs must not be removed from the liquid.
This is a useful application for sprains and bruises.
 502 FOR THE SLCK Linseed Poultice. — Take four ounces of
powdered linseed, and gradually sprinkle it into a half pint of hot
water. REMEDY FOR BOHS An excellent remedy for boils is water of
a temperature agreeable to the feelings of the patient. Apply wet
linen to the part affected, and frequently renew or moisten it. It is
said to be the most effectual remedy known. Take inwardly some
good blood purifier. CURE FOR RINGWORMS Yellow dock, root or
leaves, steeped in vinegar, will cure the worst case of ringworm.
EXCELLENT COUGH MIXTURE One cup of gum, one cup of honey,
one cup of lemon juice, one ounce of glycerine; mix well, bottle, and
take one teaspoonful when cough is troublesome. CURE FOR
COUGHS Three newly-laid eggs, unbroken, over which pour the juice
of six lemons, and allow to stand for forty-eight hours. Then pick out
any bits of eggshell which are not dissolved; add one-half pound of
rock candy, and one pint of Jamaica brandy; mix well and bottle.
Dose: 1 tablespoonful three or four times a day. COUGH MIXTURE
One ounce of tincture of benzoin, two wine-glasses of whisky, one
cup of molasses. Mix well. One teaspoonful whenever cough is
troublesome.
 FOR THE SICK 603 TONIC One quart of rye whisky, one
ounce fluid extract of celery, two ounces fluid extract of hops, half
ounce fluid extract of rhubarb, four quarts of cold water. Mix well,
and bottle for use. One tablespoonful before each meal and at
bedtime. SOAP LINIMENT One and one-half ounce soap liniment,
one-half ounce turpentine, one-half ounce camphor, one-half ounce
hartshorn, one-half ounce spirits of wine ; have made up at druggist.
Excellent. REMEDY FOE COUGH One ounce of Balm of Gilead buds;
put in a quart of water and boil down to a pint; add one pint of
Bourbon whisky and one pound of loaf sugar. DANDELION WINE
Four quarts of dandelion flowers; cover with one gallon of water and
boil; strain, and when luke-warm add six lemons, four pounds of
white sugar and half royal yeastcake ; let it stand about ten days, or
until done working, then strain, bottle and seal. ELLIMAN'S
EMBROCATION One new-laid egg well beaten, add to it by degrees
one gill turpentine, one gill vinegar, put in alternately one-half ounce
spirits of camphor. Directions for use. — For rheumatism, lumbago,
for sore throat, cold in chest, etc., rub in well with hand, night and
morning. A flannel may also be soaked in embrocation and put on,
covered with a cloth or flannel. Can be used also as a substitute for
mustard plaster, as above.
 604 FOR THE SICK ELUMAN'S EMBROCATION Two glasses
turpentine, one glass vinegar, one teaspoon salad oil, two raw eggs.
Put all in a bottle and shake well for quarter of an hour, when it will
be ready for use. Keep it well corked. REMEDIAL QUALITIES OF
COMMON FRUITS A table giving the remedial qualities of the
common fruits and vegetables is herewith appended: — Celery for
any form of rheumatism and nervous dyspepsia. Lettuce for
insomnia. Water-cress for scurvy. Onions are almost the best nervine
known. Use for insomnia, for coughs and colds, and as a complexion
curer. Eaten every other day, they soon have a clearing and
whitening effect on the complexion. Spinach for gravel. Asparagus to
induce perspiration. Carrots for suffering from asthma. Turnips for
nervous disorders and for scurvy. Raw beef proves of great benefit
to persons of frail constitution, and to those suffering from
consumption. It is chopped fine, seasoned with salt, and heated by
placing it in a dish in hot water. It assimilates rapidly and affords the
best nourishment. Eggs contain a large amount of nutriment in a
compact quickly available form. Beaten up raw with sugar they are
used to clear and strengthen the voice. With sugar and lemon juice
the beaten white of egg is used to relieve hoarseness. Cranberries
for erysipelas are used externally as well as internally. Cranberries
eaten raw are one of the finest tonics and appetizers known.
 FOR THE SICK. 505 In cases of yellow or typhoid fever,
cranberries are almost indispensable as a tonic and to assist in
clearing the system of the harmful bacteria. For some forms of
dyspepsia there is no more simple and effective remedy than raw
cranberries. Carry a supply in the pocket and eat them frequently
during the day. They will cure headache as well. People who are
subject to biliousness will find that with cranberries a part of each
day's food they will be free from such attacks. Honey is wholesome,
strengthening, cleansing, healing and nourishing. Fresh ripe fruits
are excellent for purifying the blood and toning up the system. Sour
oranges are highly recommended for rheumatism. Watermelon for
epilepsy and for yellow fever. Lemons for feverish thirst in sickness,
biliousness, low fevers, rheumatism, colds, coughs, liver complaints,
etc. Blackberries for diarrhoea. Tomatoes are a powerful aperient for
the liver, a sovereign remedy for dyspepsia and for indigestion.
Tomatoes are invaluable in all conditions in which the use of calomel
is indicated. Figs are aperient and wholesome. They are said to be
valuable as a food for those suffering from cancer. They are used
externally as well as internally. Bananas are useful as a food for
those suffering from chronic diarrhoea. Pie-plant is wholesome and
aperient ; is excellent for rheumatic sufferers and useful for purifying
the blood. Peanuts for indigestion. They are especially recommended
for corpulent diabetes. Peanuts are made into a wholesome and
nutritious soup, are browned and used as a coffee, are eaten as a
relish simply baked, or are prepared and served as salted almonds.
 506 FOR THE SICK Apples are useful in nervous dyspepsia;
they are nutritious, medicinal and vitalizing; they aid digestion, clear
the voice, correct the acidity of the stomach, are valuable in
rheumatism, insomnia, and liver trouble. An apple contains as much
nutriment as a potato, in a pleasanter, more wholesome form.
Grapes dissolve and dislodge gravel and calculi, and bring the
stomach and bowels to a healthy condition. Ripe pineapples have
been put upon the list of foods especially healthful for persons
troubled with indigestion, the juice being especially valuable in such
cases. Shred with a silver fork, and reject all the indigestible core.
The juice of a ripe pineapple is an almost invaluable remedy for
diphtheria, the acid seeming to dissolve the strangling growth in the
throat.
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FOR THE SICK WRITTEN RECIPES

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FOR THE SICK WRITTEN RECIPES

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FOR THE SICK WRITTEN RECIPES

 TOILET RECIPES COLOGNE WATER Oil of lavender, two
drachms ; oil of rosemary, one draehm and a half; orange, lemon
and bergamot, one drachm each of the oil ; also two drachms of the
essence of musk, attar of rose, ten drops, and a pint of proof spirit.
Shake all together thoroughly three times a day for a week JOCKEY
CLUB BOUQUET Mix one pint extract of rose, one pint extract of
tuberose, half a pint of extract of cassia, four ounces extract of
jasmine, and three ounces tincture of civet. Filter the mixture. ROSE
WATER Preferable to the distilled for a perfume, or for culinary
purposes: Attar of rose, twelve drops; rub it up with half an ounce of
white sugar and two drachms carbonate magnesia ; then add
gradually one quart of water, and two ounces of proof spirit, and
filter through paper. BAY RUM French proof spirit one gallon; extract
bay, six ounces. Mix and color with caramel ; needs no filtering.
LAVENDER WATER Oil of lavender, two ounces; orris root, half an
ounce; spirits of wine, one pint. Mix and keep two or three weeks.
511
 512 TOILET RECIPES It may then be strained through two
thicknesses of blottingpaper and is ready for use. CREAM OF LILIES
Best white castor oil; pour in a little strong solution of sal tartar in
water, and shake it until it looks thick and white. Perfume with
lavender. COSMETIC BALM Half a gill of German cologne, half a gill
of alcohol, half a gill of glycerine, one-eighth ounce gum tragacanth,
one pint rain-water. Put all except gum in bottle. Heat quarter of a
pint of rain-water, add the gum, and let stand half a day. Then mix
all the ingredients and bottle for use. HAIR TONIC Tincture of
cantharides one-half ounce, glycerine one-half ounce, lime water
three ounces, distilled water one ounce, eau de cologne one-half
ounce. Mix and bottle. This is from a famous English chemist. POT-
POURRI The 1 1 rose jar" is one of the dainty notions which is
appreciated by refined taste. Orris root four ounces ; oil of cloves or
bruised cloves, three ounces; gum benzoin, two ounces ; calamus
root, four ounces ; angelica root, six ounces ; oil of cinnamon (true),
ten drops; oil of bitter almonds, forty drops; essence of bergamot,
one drachm; English oil of lavender, forty drops ; oil of verbena,
thirty drops. Having gathered fresh rose-leaves to nearly fill the jar,
sprinkle some salt through them and leave to stand for a few days.
Then pour over them the above mixture. It will perfume the air for
years. From a famous English chemist.
 TOILET RECIPES 513 CREAM OF ROSES Olive oil, one
pound; attar of roses, fifty drops; oil of rosemary, twenty-five drops;
mix, and color it with alkanet root. COLD CREAM Melt one ounce oil
of almonds, half -ounce spermaceti, one drachm white wax, and
then add two ounces of rose-water, and stir it constantly until cold.
LIP SALVE Melt one ounce white wax, one ounce sweet oil, one
drachm spermaceti, and throw in a piece of alkanet root to color it,
and, when cooling, perfume it with oil rose, and then pour" it into
small white jars or boxes. REMEDY FOR DANDRUFF Take glycerine
four ounces, tincture of cantharides five ounces, bay rum four
ounces, water two ounces. Mix, and apply once a day, and rub well
down the scalp. HAIR INVIGORATOR Bay rum, two pints; alcohol,
one pint; castor oil, one ounce ; carb. ammonia, half an ounce ;
tincture of cantharides, one ounce. Mix well. This compound will
promote the growth of the hair and prevent it from falling out.
MACCASSAR OIL FOR THE HAIR Renowned for the past fifty years,
is as follows : Take a quarter of an ounce of the chippings of alkanet
root, tie this in a bit of coarse muslin, and put it in a bottle
containing eight ounces of sweet oil; cover it to keep out the dust;
let it stand several days; add to this sixty drops of tincture of
 514 TOILET RECIPES cantharides, ten drops of oil of rose,
neroli and lemon each sixty drops ; let it stand one week and yon
will have one of the most powerful stimulants for the growth of the
hair ever known. Another : — To a pint of strong sage tea, a pint of
bay rum and a quarter of an ounce of the tincture of cantharides,
add an ounce of castor oil and a teaspoonful of rose, or other
perfume. Shake well before applying to the hair, as the oil will not
mix. DYE FOR WHITE OE LIGHT EYEBROWS Boil an ounce of walnut
bark in a pint of water for an hour. Add a lump of alum the size of a
filbert, and when cold apply with a camel's hair brush. HAIR WASH
One penny worth of borax, half a pint of olive oil, one pint of boiling
water. Pour the boiling water over the borax and oil ; let it cool ;
then put the mixture into a bottle. Shake it before using, and apply it
with a flannel. Camphor and borax, dissolved in boiling water and
left to cool, make a very good wash for the hair; as also does
rosemary water mixed with a little borax. After using any of these
washes, when the hair becomes thoroughly dry, a little pomatum or
oil should be rubbed in to make it smooth and glossy — that is, if
one prefers oil on the hair. OX-MARROW POMADE FOR THE HAIR
One marrow bone, half a pint of oil, ten cents' worth of citronella.
Take the marrow out of the bone, place it in warm water, let it get
almost to boiling point, then let it cool and pour the water away;
repeat this three times until the marrow is thoroughly "fined."* Beat
the marrow to a
 TOILET RECIPES 515 cream with a silver fork, stir the oil in,
drop by drop, beating all the time; when quite cold add the
eitronella, pour into jars and cover down. TO INCREASE THE HAIR,
IN THE BROWS Clip them and anoint with a little sweet oil. Should
the hair fall out, having been full, use one of the hair invigorators.
 DINNER GIVING The chief requisites for a successful dinner
party are a very carefully selected group of congenial guests, a
choice and well-assorted menu ; prompt and watchful, but silent and
unobtrusive servants; lights tastefully adjusted, and a host and
hostess absolutely at their ease. Even to the folding of the napkins
and the temperature of the wines, the etiquette of the dinner party
is now exactly prescribed, and the hostess who wanders from the
limits of the well-ordained rules will surely find herself led into
profitless and embarrassing experiments. For a ceremonious dinner
the company consists of eight, twelve, fourteen or eighteen persons
; and the guests must be seated at one table. It is a serious, almost
an unforgivable, error to overestimate the capacity of one 's dining-
room or the powers of one's cook or waitress, and attempt the
entertainment of a greater number of people than can be
comfortably seated at one's table, and the provision and service of
an entertainment too complicated and elaborate for one 's facilities.
The hour for a dinner, of such formality that the invitations have
been issued a fortnight in advance of the chosen evening, is usually
seven, seven-thirty, or eight o'clock. A dinner so elaborate that the
actual serving of the many courses will occupy over two hours is a
great mistake. A hostess should so arrange her menu and drill her
servants that one hour and a half only will be spent at table, though
in one hour a handsome and very complete feast can be dispatched,
without crowding one course too close upon the heels of another.
After an hour or an hour and a half the diners are usually well
satisfied to leave the atmosphere of the dining-room and 516
 DINNER GIVING 517 the sight of food. The serving can be
successfully accomplished by a butler, a footman and one maid ; by
a butler and a maid, or by two skillful woman servants. For a dinner
of eighteen covers, at least three servants are necessary ; for one of
twelve covers, two will manage everything nicely, while at one of
eight covers a single, capable man or maid, is assisted by a well-
trained helper in the pantry, can expeditiously minister to everyone's
wants. The temperature of the dining-room should not be allowed to
rise above seventy-five degrees, nor permitted to fall below seventy
; and the room should be kept always well ventilated, in order that
the air may be always sweet and free of odors from the kitchen.
Even in the coldest weather one window at least may well be kept
open an inch at top and bottom, until the guests enter. A dining-
room heats only too rapidly from the lights, foods and human
occupants, and even a sumptuous feast is robbed of all its charm
when eaten in a hot, exhaustive atmosphere. If, by chance, an
unoccupied room opens into the dining-room, continuous ventilation,
without draughts, may be secured by opening the windows in the
vacant chamber and shielding the doorway between the two rooms
with screens. Gas jets or electric lights swinging above the centre of
the table are a tasteless, tactless means of illuminating a dining-
room. As a matter of fact, saving and excepting the table and its
immediate environs, the room in which a truly enjoyable feast is
served must not be lighted at all. The light should be concentrated
and so directed, that, while every part of the cloth is in radiant
vision, the guests' eyes are at the same time shaded from any
painful glare and the buffets, side-table and pantry door thrown into
agreeable shadow. Candles or small lamps, with the flame well
shaded, produce the softest, steadiest, most comfortable and most
becoming light. Incomprehensible as it may sound, there are
hostesses who, in obedience to the behests of fashion, provide
gorgeous cande 
 518 DINNEE GIVING labra or lamps for their table, yet
continue to drown out and neutralize the glow from them by turning
on the fierce hard light of the gas or electric chandelier. This is
simply to convert a fashion, that really originated in sense and
comfort, into a perfect absurdity, and to rob the entertainment of
just the refinement and picturesqueness that alone give the private
dinner an advantage over a blazing feast spread in some hotel
restaurant. Whether lamps or candles are used, they should be
lighted at least three minutes before the dinner is announced, in
order to make sure that they are in good condition and will burn
freely and clearly until the dinner is finished. Candles are far more
popular than lamps, because they give quite as soft and steady a
light, with less heat. Kose red, white, pale yellow, and very delicate
green shades are recommended as yielding the most agreeable
reflection. A square or round table, measuring nearly or all of five
feet across, is not at all too extensive for the modern dinner party,
wherein at least two feet and a half of the circumference is allotted
to the cover of each guest. A long narrow table never lends itself
readily to decoration, even under the most skillful hand. In the case
of a round table, if the ordinary family board is not large enough to
accommodate the number of guests, a larger separate top can be
made, to be laid on the fixed smaller one, as special occasions
require. Before the cloth is laid, a thickness of felt or double-faced
canton flannel should be placed upon the board; and upon this is
spread the cloth itself. A handsome dinner cloth falls in full, long
drapery about the table, its four corners almost touching the floor;
and as the beauty of a dinnerboard depends largely upon the almost
mathematical exactness with which all the furnishings are arranged,
a good point to start from in determining the proper location of
goblets, decanters, and so on, is the central crease in the cloth. At
the middle point in this line the large centre
 DINNER GIVING 519 doiley finds its proper place. A square
or circular piece of fine napery, lace, or drawn work is best used
here; mirror disks and scarfs and circular pieces of linen
embroidered in colors are no longer the mode. Occasionally a silver
tray is placed at the centre of the table, and on it is set a crystal or
silver bowl, or vase filled with flowers. But where the doiley or the
tray is chosen for the flat centrepiece, the flowers are still the chief
ornament of every table. White blossoms and maiden-hair fern, a
sheaf of gorgeous hot-house roses, a flat basket of orchids, a bowl
of brilliantly-tinted sweet peas, an inexpensive dish of ferns, or a pot
of blossoming violets are any of them appropriate, whether the
decoration is built high or kept quite flat. It is the commendable
taste of most hostesses to use pink lamp or candle shades, if pink
roses have the post of honor, and yellow silk shades when daffodils
shed their radiance of color abroad. When the centre ornament has
been artistically adjusted, the candlesticks or lamps are disposed
about it. Four candles will thoroughly illuminate a table laid for six or
eight. For a table of twelve persons, six sticks or two candelabra,
each with three or four branches, will be required. Decanters of
wine, salt-cellars, pepper-boxes, compotiers of bonbons, and platters
of salted nuts are then located. Individual salt-cellars and pepper-
boxes are not often on dinner tables, but large ones stand, one of
each, side by side, somewhere near the four corners of the table.
The trays or compotiers of silver, porcelain, or crystal, holding the
nuts and sweets, are set between the candlesticks, or a little outside
the circle of the candlesticks, toward the edge of the table.
Whatever plan of laying a table is followed, care must be taken that
one side exactly matches and balances the other in the number and
placing of the various articles, in order to give it a tidy and finished
appearance. Care should also be taken not to litter the board with
useless objects or dishes
 520 DINNER GIVING that properly belong on the sideboard.
Butter is not served at a ceremonious dinner; in fact, at the modern
well-appointed family dinner table it does not appear. Celery,
radishes, olives, horseradish, mustard, or any other relish or special
seasoning, is passed from time to time by the servant ; so also are
bread and water. Therefore, carafes and menues, favors, individual
bouquets of flowers, and groups of handsome but useless spoons
have wisely been banished as clumsy and meaningless. The
requirements in the arrangement of a dinner cover are as follows:
The plate should be so placed that if it is decorated, the fruit or
flowers of the decoration will be in a natural position to the eye of
the person seated before it ; or so that if it is adorned with a
monogram or crest, this will be right side up to the view of the sitter.
On the plate is placed a large white dinner napkin, folded and ironed
square, with the monogram corner showing, and with a dinner roll
or a square of bread laid between the folds. To the left of the plate
three silver forks are laid close together, the points of the prongs
turned up. To the right of the plate lie two large silver-handled,
steel-bladed knives and one small silver knife, their sharp edges
turned toward the plate. Beside the silver knife is laid a soup spoon,
with its bowl turned up, and next to the soup spoon lies the oyster
fork. Though three forks only are as a rule laid at the left of the
plate, a hostess whose supply of silver is equal to almost any
reasonable demand may add yet another or lay the covers with only
two apiece. The additional fourth fork would be for the fish and of a
special shape, that is, shorter than the others, with three flat prongs
and the third one on the left broader than the others. If the fish that
is to be served can easily be disposed of without the use of the small
silver knife at the right of the plate, then this last mentioned utensil
should not be supplied. Nearly touching the tips of the knife-blades
stand four
 DINNER GIVING 52 L glasses — one a goblet, or tumbler,
for water ; one a small, very tapering, vase-like glass, for sherry;
one, the conventional wine-glass, for claret, and one very tall or very
flaring for champagne. If sauterne or any still white wine is also to
be served, to the list of glasses must be added one shaped like the
one for claret and tinted a delicate green. If both still water and
sparkling water are to be offered, the first mentioned should be
served in stemmed goblets and the second in tumblers, and if
whisky and water is to be offered to any of the male guests, there
must be provided for this clear, thin glass tumblers, very much taller
than those used for the mineral water, and perfect cylinders in shape
or flaring slightly at their tops. On top of the napkin lies a small gilt-
edged card, possibly with a tiny water-color decoration in the corner,
and bearing across its length, in the hostess's handwriting, the name
of the person for whom the seat is intended. Large dinners seem to
require a long list of dishes — for eighteen persons, as many as ten
or twelve or fourteen courses; for eight persons, eight or nine
courses ; six friends meeting round a hospitable board would be well
satisfied with six courses. The order of a sumptuous dinner would
follow this general routine: 1. Shell fish — small clams or oysters,
one-half dozen for each person, laid in their shells on a bed of finely
crushed ice. With these are offered red and black pepper, grated
horseradish, small thin slices of buttered brown bread or tiny crisp
biscuit and quarters of lemon. 2. Soup. 3. A course of hors
d'ceuvres, such as radishes, celery, olives, and salted almonds. 4.
Fish, with potatoes and cucumbers, the latter dressed with oil and
vinegar. 5. Mushrooms or sweetbreads. 6. Asparagus or artichokes.
7. Spring lamb, or roast, with a green vegetable. 8. Roman punch. 9.
Game with salad. 10. A second entree. 11. A rich pudding. 12. A
frozen sweet. 13. Fresh and crystallized fruit, and bonbons. 14.
Coffee and liqueurs.
 522 DINNER GIVING Leaving out the third, fifth and tenth
courses, a menu of proportions sufficiently dignified for a dinner of
eight guests remains, while for a simple entertainment it would be
enough to begin with soup, followed by fish, a roast, salad, ices,
sweetmeats and coffee. Wines are a feature of the greatest
importance in dinner-giving. For a dinner of more than eight
persons, a white wine, sherry, claret, Burgundy and champagne ire
provided, one wine, preferably claret, for a small dinner. White wine
is drunk with the first course and sherry with the soup ; champagne
is offered with fish, and its glasses are replenished throughout the
meal. Claret or Burgundy comes in with the game. Sherry and claret
are usually decanted, and the cut crystal and silver bottles form part
of the decorative furniture of the table. The temperature of these
liquids must not be below sixty degrees, and many persons prefer
their claret of the same temperature as the dining-room. White
wines and Burgundy are best poured from their bottles and served
cool but certainly not cold. When a very fine Burgundy is poured the
bottles are laid on their sides, each one in its small individual basket,
and for hours they are not disturbed in order that all the sediment
may fall to the bottom, leaving the rich fluid exceedingly clear. The
man or maid servant who pours this wine brings each bottle in its
basket to the table and so handles the whole that the bottle may be
jostled as little as possible. Champagne is never decanted, and must
be poured while very cold — in fact, directly on leaving a bed of ice
and salt in which the bottles, as a rule, are packed to their necks for
a half hour before dinner. The buckets of salt and ice, holding the
bottles of champagne, are placed conveniently in the pantry, and
when this wine is to be poured the servant deftly pulls the cork and
wraps a fringed white napkin spirally about the bottle, from neck to
base. This napkin absorbs the moisture on the bottle's surface and
prevents any dripping. An untrained
 DINNER GIVING 523 servant should never be trusted to
pour champagne. Liqueurs are served with the coffee, are decanted
into cut or gilded glass bottles of special shape and drunk from very
small stemmed or tumbler shaped glasses. All liqueurs are equally
agreeable when served at the temperature of the drawing-room,
though many persons prefer green mint when it is poured into tiny
glasses nearly filled with shaved ice. The bottles of liqueur and small
glasses are arranged on a silver tray and carried after dinner into the
drawing-room when the coffee is taken there. The service of a
dinner should proceed expeditiously — without haste, and yet
without long pauses between the courses. When a dinner
commences with oysters or clams two plates are laid at each cover ;
one, a deep plate, contains the shell fish laid on cracked ice, and this
is set upon a second plate. If the dinner begins with soup each cover
is laid with a flat plate, on which is folded a napkin holding a roll.
These things the guests remove when they are seated and the
servant then sets upon the first plates, second and deeper ones
containing soup. At the conclusion of the soup course all the soup
plates are removed, with the plates on which they have stood, and
then warm plates for the fish are distributed. After this course a
clean plate is placed before each guest before the serving of any
course begins, and when the first three forks and knives laid at all
the covers, have been used, fresh ones must very naturally be given
with each plate. A question troubling many a hostess is whether the
clean knives and forks should be put on the fresh plates as they are
laid before the guests, or whether the plates should be distributed
first and then the knives and forks laid on the cloth beside them.
The first course is usually adopted in restaurants and at hotel tables,
where rapid service is esteemed above noiseless and deliberate
elegance. In a private house, where servants are well trained, one
maid distributes the plates and in her rear comes another, to softly
lay the knives and forks in their
 524 DINNER GIVING proper places. Even if one maid
serves the dinner she can proceed thus with greater rapidity and
silence than if required to set plate, knife and fork all down together.
Plates for hot courses must needs be warmed, but hot plates that
make one's fingers tingle are an inappropriate evidence of zeal. A
well-trained servant presents the dishes at the left hand of every
guest in turn, beginning the first course with the lady at the right of
the host, and then passing in regular order from gentlemen to ladies
as they are seated. After the first course, the dishes are started on
their progress about the table at the left hand of a lady, but not
always with the lady seated at the host's right, for the same person
must not invariably be left to be helped last. At a ceremonious
dinner served a la Russe, the host does not carve any of the meats,
none of the dishes are set upon the table and the hostess does not
help her guests to anything. "When a dozen or more persons are
dining the serving of a course is expedited by dividing the whole
amount of the course on two dishes, which the two servants in
waiting would begin to pass simultaneously, from opposite sides and
different ends of the table. When dinner is announced, the host at
once offers his right arm to the lady who is to sit at his right. If a
dinner is given in honor of a married couple, the host leads the way
to the table with his guest 's wife, the hostess bringing up the rear
with that lady's husband. If there is no particularly distinguished
person in the party, the host takes in the eldest lady, or the one who
has been invited to the house for the first time. Relatives, or
husbands and wives are never sent in together. There should, if
possible, be an equal number of men and women guests. If,
however, there are eight ladies and seven gentlemen, the hostess
should bring up in the rear walking alone; she should never take the
other arm of the last gentleman. Those who go into the dining-room
together sit side by side; and they can move gently about the table,
discover their places by the cards bearing their names
 DINNER GIVING 525 and lying at their respective covers.
The host waits a moment until the ladies are seated, then the dinner
proceeds. For a very large dinner, the hostess will find it most
convenient to prepare beforehand small cards in envelopes, to be
given the gentlemen by the butler at the door or in their dressing
rooms. On each envelope is inscribed the name of the gentleman for
whom it is intended ; on the card inside is the name of the lady
whom he is to take in to the table. On investigating his card, the
recipient can easily identify his table companion, and if he knows her
not, can appeal to his host or hostess to introduce him. A plan of the
dinner table is often placed in the gentlemen's and ladies' tiring
rooms, that all may have an idea of their location. Should one or
more guests arrive after the company is seated, the hostess is
expected to bow, smile, shake hands, and receive apologies amiably
; but does not rise unless the guest is a woman. The host, however,
rises, goes forward, assists in seating the delinquent, and endeavors,
by making general conversation, to distract attention from the
incident. If the arrival is very late, no break is made in serving, the
guest being expected to take up the dinner at the point it has
reached when he appears, otherwise great confusion arises. At the
conclusion of the fruit course, the hostess looks significantly at the
lady at the right of her husband, and meeting her glance, nods,
smiles and rises. At this movement the gentlemen rise as well,
standing aside to permit the ladies to pass out toward the drawing-
room. The doors or portieres of the door communicating between
drawing- and dining-room are then closed, and the butler or waitress
carries in the coffee tray to the ladies, following it with a tray holding
tiny glasses and decanters of various liqueurs. In the drawing-room,
the ladies resume their gloves at their leisure, accepting or refusing
the coffee and liqueurs as their preferences prompt. In the dining-
room, the men sit at ease to smoke and sip
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