the table at the formal dinner; and condiments are brought in by the servant only as they are needed.
SOME IMPORTANT DETAILS
Menu-cards are no longer used at the formal dinner, unless it is in celebration of some auspicious occasion and honored guests are present. In this case, the hostess has the menus printed or engraved in a delicate script and has one placed beside the plate of each guest. A favorite fashion is to have them printed in French. Sometime one of these cards serves for two guests, although the hostess who takes a pride in her dinners will provide each guest with one, as it serves as an appropriate souvenir of the occasion.
The lighting effect of the dining-room is important. Instead of the candles on the table there may be an electric cluster high above the table, or small candle-power electric lights on the walls. These latter produce a soft effect which is most pleasing. Glaring lights of any kind should be avoided. Candles and electric lights should never be used in conjunction.
There is nothing more conducive to thorough enjoyment of an evening, to the thorough enjoyment of a menu, than when table and appointments are perfect and artistically simple. The hostess should give as much time and thought to the preparation and arrangement of the table, as she does to the planning of the menu. She will find that her guests will appreciate novel lighting effects, surprising color tones, unusual serving innovations. And she will find that a correctly laid table will add surprisingly to the entire success of her dinner party.
