DIRECTIONS FOR DINNER AND EVENING PARTIES.
The following directions for a dinner-party are designed for a young
and inexperienced housekeeper, in moderate circumstances, who receives
visiters at her table from the most wealthy circles.
They are not intended for what would be called a _stylish_
dinner-party, but what in New York, Philadelphia, and Boston, in the
most respectable society, would be called a plain, substantial dinner,
and as complete and extensive as any _young_ housekeeper, with the
ordinary supply of domestics, ought to attempt _anywhere_. Anything
much more elaborate than this, usually demands the services of a
professed cook. The details will be given with great minuteness, that a
novice may know exactly what to do in every particular.
It is generally the case, that, at dinner-parties for gentlemen,
no ladies are present but those who are members of the family. The
gentleman of the house invites his friends the day previous, and then
gives notice to his wife who are to come, and consults with her as to
the articles to be provided, which of course he aids in purchasing.
The housekeeper then makes a list of all the articles to be used,
either for table furniture or cooking, and then examines her cupboard,
store-closet, and cellar, to see if everything is at hand and in order.
All the glass and silver to be used is put in readiness, and the
castors, salts, and every thing of the kind arranged properly. In order
to be more definite, the exact dishes to be provided will be supposed
to be these:
Soup. Fish. A boiled ham. A boiled turkey, with oyster sauce. Three
roasted ducks, and a dish of scolloped oysters. Potatoes, Parsnips,
Turnips, and Celery. For dessert, Pudding, Pastry, Fruit, and Coffee.
This will make a dinner for about ten or twelve persons. The pastry
should be baked the day before, and the soup boiled down.
In the morning of the day for the dinner-party, every article should
be on hand from market, and the cook have extra help, so as to get
breakfast and the dishes out of the way early.
Then, the first thing, let her stuff and truss the turkey and ducks,
and set them away to use when the time comes. Be sure that they are
trussed so that the legs and wings will be tight to the body, and not
come sprawling on to the table.
Suppose the dinner hour be three o’clock, as this is the earliest hour
at which such a dinner could be comfortably prepared.
At nine o’clock, let the ham be washed, and put to boil. Then let the
vegetables be prepared, ready for cooking. Next prepare the pudding.
The pastry ought to be baked the day before. If not, it should be done
very early in the morning, and be out of the way.
The pudding should be one of those put in the list of rich puddings,
which does not require long baking or boiling. The receipt will be the
guide as to time for cooking it. Next, prepare the oysters. One large
cannister (or three pints) will be needed for the dish of scolloped
oysters, and a small cannister (or a pint) will be needed for the sauce
for the turkey. This last is simply drawn butter, with the oysters put
in it, and simmered a few minutes. Be sure and follow the receipt for
drawn butter exactly, as cooks are very apt to spoil this kind of sauce.
Put the turkey to boil at _one_, if it is tender, as it ought to be,
and sooner, if it is not. Put the ducks to roast at _two_. Ducks are
best cooked _rare_, but the turkey must be boiled through entirely, so
that all parts look the same color when carved.
The gravy for the ducks, and the drawn butter, must be prepared half an
hour before taking up dinner. The fish must be put to boil in a fish
kettle. The time depends on the size.
The soup should be boiled down the day before. Let it be, for example,
the receipt named _Macaroni Soup_. In this case, any convenient time
before dinner-time, put the macaroni to boil in a sauce-pan by itself,
and when cooked enough, set it aside. Then, just before dinner is to
be served, pour the cold soup into the kettle, add the seasoning and
macaroni, and give it such a heat as just boils it for a minute or two,
and then it is ready to serve.
The vegetables should be put to boil at such times as will have them
cooked _just right_ at the dinner hour, and this the housekeeper must
calculate, according to their size and age.
Unless there is an experienced cook, who can be trusted with
everything, the lady of the house must superintend herself in the
kitchen, until it is time for her to dress; and as the company will not
arrive till the hour appointed, she can, by arranging her dress, all
but _the finish_, remain until it is nearly time to send up the dinner.
_Setting the Table._
The table should be set early in the forenoon, by the waiter, under the
direction of the lady of the house, and in the manner exhibited in Fig.
7.
The table rug must first be laid exactly square with the room, and the
tables also set exactly parallel with the sides of the room. If the
tables are handsome ones, put on two white table-cloths, one above
the other. If the tables are not handsome, cover them with a colored
table-cloth, and put two white ones over.
Then set the castors in the exact centre of the table. Some prefer to
have them on a side-table, and the waiter carry them around, but the
table looks better to have them put in the centre. If they are put on
the side-table, the celery stand may be placed in the centre of the
table.
Next place the plates and knives as in Fig. 7, with a napkin and
tumbler at the right of each plate, as in the drawing. If it is cold
weather, set the plates to warm, and leave them till wanted. Set the
salt stands at the four corners, with two large spoons crossed by each,
as in the drawing.
Then place table-mats in the places where the dishes are to be set.
The host is to be seated at one end, and the hostess at the other, and
at their plates put two knives and two forks. Put a carving knife and
fork, and carver stand, at each place where a dish is to be carved. Put
the jelly and pickles at diagonal corners, as marked on the drawing. If
wine is to be used, put two wine-glasses by each tumbler. Just before
dinner is to be served, a bit of bread, cut thick, is to be laid with a
fork on each napkin.
Then prepare the side-table thus:
As the party, including host and hostess, will be twelve, there must be
one dozen soup plates, and one dozen silver spoons. Then there must be
two dozen large knives, and three dozen large plates, besides those on
the table. This is to allow one plate for fish, and two for two changes
of meat for each guest. Some would provide more. Then, there must be
three dozen dessert plates, and two dozen dessert knives and forks. One
dozen saucers, and one dozen dessert spoons. One or two extra of each
kind, and three or four extra napkins, should be added for emergencies.
(At a side stand, or closet, should be placed, at dinner-time, a wash
dish of hot water, and two or three wiping towels.)
On the side-table, also, is to be placed all articles to be used in
helping the dessert; and unless there is a convenient closet for the
purpose, the dessert itself must be set there, and covered with napkins.
All the dishes and plates to be used, except those for desserts and
soups, must, in cold weather, be set to warm by the waiter. If coffee
is to be served at the dinner-table, the furniture for this must be put
on the side-table, or in an adjacent room, or closet.
_Taking up the Dinner._
Such a dinner as this cannot usually be prepared and served easily,
without two to cook and serve in the kitchen, and two waiters in the
dining-room. One waiter will answer, if he is experienced and expert in
such matters.
When the hour for dinner arrives, let the cook first take up the soup
and fish. The soup and soup plates are to be set by the hostess, and
the spoons laid near. Potatoes and drawn butter, or fish sauce, are to
be sent up with fish.
The fish is to be set before the host, and the fish knife and sauce
placed by it, and then the waiter is to inform the lady of the house
that dinner is ready. She rises, and informs her husband, or the
guests, that dinner is ready, and then the gentleman for whom the party
is made, or some other one of the invited guests, conducts the lady to
the table, and takes his seat at the first plate at her right hand. She
then helps the soup, beginning at the right, and passing it around in
order, without inquiring whether each one wishes it. If any one prefers
fish, he passes the soup to the next. Meantime the host either helps
the fish to all who wish it, or leaves it covered till the soup is
removed, and the plates changed. The plates for fish are set on, around
the table, and the soup plates are set on to them, while soup is served.
While soup and fish are served above, the cook below proceeds
thus:--The ham can be taken up some time before dinner, prepared for
the table, and set aside, covered, as it is not injured by standing. Of
course this is done at any convenient time. The turkey and ducks may
first be taken up, prepared for table, and then covered, and set where
they will be kept warm. Then the gravies and drawn butter are to be put
in the gravy boats. The vegetables must be taken up the last thing, and
the potatoes last of all, as the excellence of all depends on their
being served hot, especially potatoes. Some would prepare a dish of
mashed potatoes, but this increases the complexity of the business,
which should, as much as possible, be avoided.
After soup and fish, and the plates are removed by the waiters above,
and clean plates put around, wine or conversation will fill up the
time, while the meats are brought on, which are to be placed on the
table, covered, and in the order marked in the drawing, Fig. 7.
When all are prepared, the host gives a sign to the waiters, and the
covers are all to be removed, and so adroitly that no steam be spilt
on the table-cloth or guests. To do this, the covers must be first
inverted, _holding them directly over the dishes they cover_, and this
the hostess must teach the waiter to do beforehand, if need be. He is
to be taught, also, to offer each article to guests on their _left_
side, to observe when guests have done eating, and then to change their
plate, knife, and fork, and never to speak except to answer questions,
or to offer the articles he serves.
The host carves the dish before him. The hostess helps the dish
opposite to her, and the gentlemen guests carve the dishes opposite
to them. As soon as ready to help, the lady asks the gentleman at
her right to what he will be helped, and never makes excuses for, or
praises any particular dish. The host commences at his right hand, and
does the same, till all are helped. Every person begins to eat as soon
as helped. The waiters are to observe if bread, water, or anything
is wanting to any guest, and offer a supply. The hostess should, if
possible, be at ease, so as to converse, and if she has occasion
to direct the waiters (which, by previous instructions, should be
avoided), she should do it as quietly and easily as possible. After all
the guests are helped, the host helps the hostess, and then himself.
If wine is used, it is served by the host immediately after soup and
fish, and any other times during the dinner he chooses. If the lady of
the house is asked to drink wine, it is deemed uncourteous to refuse.
She is expected to have a little poured into her glass, and raise it
to her lips, looking at and slightly bowing to the guest who makes the
request, and as soon as he has filled his glass. Whenever any other
makes the same request, a very little wine is to be poured into her
glass, as the ceremony is incomplete without this.
After any guest has finished eating, the waiter is to change his plate,
knife, and fork, and the host or hostess asks to what he will be helped.
Soon after all the guests are done eating meats, the hostess directs
the waiter, and every article is removed from the table, and the upper
table-cloth taken off. Then the dessert knives, forks, and plates are
set around, and the dessert is placed on the table. The pudding is to
be set on a mat, before the hostess, and the dish of cheese before the
host, and the pastry arranged in some regular order on the table, with
knives and forks to help. These are divided and distributed by the host
and hostess, assisted by the guests.
When these are finished, everything is removed again, and the other
table-cloth taken off, leaving the bare table, or the colored cloth.
Then the fruit is set on. After fruit, the coffee is brought to the
table, or the company retire to the drawing-room, and take their coffee
there.
* * * * *
Such a dinner-party as the above, may be got up and carried through
comfortably by a housekeeper, if she is provided with an experienced
cook and well-trained waiter. But without these, it is absolute
_cruelty_ for a husband to urge, or even to allow his wife to go
through all the toil, anxiety, and effort needful for such an affair.
In all cases, it would be more consistent with the laws of health, and
thus with the laws of God, to have a dinner including far less variety,
and it is hoped that as true Christianity and true refinement advance,
that the reform in regard to _eating_ will advance, like the temperance
reform in regard to drinking.
When men become so refined and cultivated, that they can supply wit
and good sense, instead of the overflows induced by the excitement of
wine, diluted by the stupidity resulting from excess in eating, a
housekeeper will find the giving of a dinner-party a very different
matter from what it ordinarily is found to be. As dining parties
are often conducted, the number, and variety, and character of the
dishes offered, tempt to an excess, which overloads the stomach, and
thus stupifies the brain; so that all the wit and brilliancy that is
obtained, is the simple product of _vinous fermentation_.
_Tea Parties and Evening Company._
In one respect, fashion has aided to relieve a housekeeper of much
care in providing evening entertainments. It is now fashionable to
spread a table for evening parties, and not to serve tea and coffee,
as was formerly done. As this is the easiest, and most rational way
of entertaining evening company, no other method will be so minutely
described.
If a lady designs to invite from forty to sixty friends to pass the
evening, or even to have a much larger company invited, the following
would be called a plain but genteel arrangement, for company in New
York, Philadelphia, or any of our large cities.
Set a long table in the dining-room, and cover it with a handsome
damask cloth. Set some high article containing flowers, or some
ornamental article, in the centre. Set Champagne glasses with flowers
at each corner. Set loaves of cake at regular distances, and dispose
in some regular order about the table, preserves, jellies, lemonade,
and any other articles that may be selected from the abundant variety
offered in the collection of Receipts for Evening Parties in this book.
Where a very large company is to be collected, and a larger treat is
thought to be required, then a long table is set in the centre of
the room, as above, and on it are placed cakes, pastry, jellies, and
confectionary. Then smaller tables are set each side of a mantle, or
in corners, one of which is furnished with sandwiches, oysters, salad,
celery, and wine, and the other with coffee, chocolate, and lemonade.
Sometimes all are placed on one long table, and in this case, cakes,
jellies, and confectionary are put in the centre, coffee and lemonade
at one end, and oysters, sandwiches, celery, and wines at the other. A
great deal of taste may be displayed in preparing and arranging such a
table.
As it is often the case, that the old mode of serving tea and coffee
will be resorted to, one modification is proposed, which decreases the
labour and anxiety to the housekeeper, and increases the enjoyment of
the company. It is this. Set a table in one of the parlors, and cover
it with a damask cloth. Let the tea and coffee be served at this table,
the lady of the house presiding. Then let the gentlemen wait upon the
ladies around the room, and then help themselves. This is particularly
convenient when it is difficult to get good waiters.
Most of the articles used for evening parties (with the exception of
rich cakes, wine, and high-seasoned chicken salad) are not unhealthful,
if taken moderately.
When these parties break up at seasonable hours, they may prove one of
the most rational and harmless modes of securing social enjoyment; but
when connected with highly exciting amusements, and late hours, they
are sure to wear upon the constitution and health, and rational and
conscientious persons, for these and other reasons, will avoid them.