LADY OF QUALITY 748 THE HOSTESS Continued from pas:e 630, Parts :? No. 5. GIVING A DANCE By "MADGE" (Mrs. HUMPHRY) HThe chief consideration, after compiling the
- list of guests, is that of the refreshments
that will be required. To combine hos- pitality with an outlay within one's means is the problem that confronts the average hostess. The well-to-do find no difficulty in it. but those of limited incomes have some thinking to do before arriving at conclusions. After having accepted invitations for one's young people from different families of one's acquaintance, a time arrives when reciprocity becomes necessary. One cannot go on accepting hospitality without making any return. The alternative is to drop gradually out of the circle of one's visiting-list. For an ordinary dance, whether given at home or elsewhere, there are usually buffet refreshments and a sit-down supper at midnight. It saves much trouble to employ a caterer, arrange with him the character of the menu for both, settle the price per head, and leave everything in his hands. He supplies buffet, tablecloth, glass, china, dishes, and attendants. Lights and flowers also come within his province, and occa- sionally he even supplies dance programmes. The following menu for buffet refresh- ments is of an average description. The cost is according to the number of guests. If they are under one hundred the charge is 3s. per head ; if for one hundred and fifty, it is 2s. 9d. per head ; and if for two hundred, 2s. 6d. One cannot tell the probable number until answers to the invitations have been received, but the caterer should be informed as early as possible. MENU. Buffet Refreshments. Sandwiches. Foie-gras a la Regence. Saumon Fume. Anchois. Volaille. Concombre. Cresson. Gateaux Fran9ais. Bi.scuits Assortis. Petits Fours. Gateaux Varies. Brioches. Coeurs d'Amandes. Crescents. Chocolats. Bouchees des Dames. Fondants. Th6. Limonade. Cafe. Orangeade. Glaces. Creme aux Fraises. Creme h. la Vanille. Cafe glace. A bountiful provision has to be made, for dancing makes many people both hungry and thirsty, and it is the duty of every man to invite his partner after every dance to go and have some refreshment. At a Cinderella dance there is no set supper. The buffet is all, and it has to be well provided, even though the dance should finish at midnight ;" for the dancers know that there is to be no supper. Cinderellas seldom end quite by mid- night ; I A.M. is a usual hour, and some- times invitations are from 9.30 to 2 a.m. By this time everyone is very hungry, and no hostess would like to see a half-empty buffet even at the last. For a light supper the following menu can be supplied at 6s. per head for one hundred persons, 5s. Qd. for one hundred and fifty, 5s. 3d. for two, and 5s. for three hundred. MENU. Filets de sole a la Roy ale. Petites salades de Homard. Medaillons de Volaille Bechamel. Petites Langues en Surprise. Bouchees de Jambon. Poulets de Surrey. Langue de Boeuf. Jambon d'York a la Gelee. Salades. Sandwiches. Gelee aux Fruits. Chartreuse d'Abricots. Bavaroise d'Ananas. Bouchees des Dames. Meringues a la Creme. Gateaux Varies. Biscuits Assortis. Petits Fours. Chocolats. Fondants. Marrons Glaces. The. Cafe. Limonade. Glaces. Creme aux Fraises. Eau de Muscat. Dessert. Consomme en Tasses. This final item, hot soup, is of compara- tively recent introduction, and it deserves the great popularity it has attained. Many a bad cold has been averted by this cup of hot soup taken after getting overheated in dancing and being about to face the night air. Some hostesses have it handed through the rooms on tra^^s, just hke tea, so that everyone may be served With it without going to the buffet. Sometimes it is served at a special table near the hall door. Simpler menus Will be given in a future article.
