Part 12

Mr. and Mrs. B---- present their compliments to Mr. and Mrs. A----, and will do themselves the honor, [or will have much pleasure in] accepting their kind invitation to dinner on the 10th of December next.

B---- Square, November 21st, 18--.

The answer to invitations to dine, accepting or declining, should be sent immediately, and are always addressed to the lady. If, after you have accepted an invitation, anything occurs to render it impossible for you to go, the lady should be informed of it immediately. It is a great breach of etiquette not to answer an invitation as soon after it is received as possible, and it is an insult to disappoint when we have promised.

Cards or invitations for a dinner party, should be issued at least two weeks beforehand, and care should be taken by the hostess, in the selection of the invited guests, that they should be suited to each other. Much also of the pleasure of the dinner-party will depend on the arrangement of the guests at table, so as to form a due admixture of talkers and listeners, the grave and the gay.

Letters or cards of invitation should always name the hour of dinner; and well-bred people will arrive as nearly at the specified time as they can. Be sure and not be a minute behind the time, and you should not get there long before, unless the invitation requests you particularly to come early for a little chat before dinner.

It is always best for the lady of the house, where a dinner-party is to come off, to be dressed and ready to appear in the drawing-room as early as possible, so that if any of the guests should happen to come a little early, she may be prepared to receive them. It is awkward for both parties where visitors arrive before the lady of the house is ready for them. If it is necessary for her to keep an eye upon the dinner, it is still best that she should familiarly receive her guests, and beg to be excused, if it is necessary for her to vanish occasionally to the kitchen. A real lady is not ashamed to have it known that she goes into the kitchen; on the contrary, it is more likely that she will be a little proud of being thought capable of superintending the preparing feast.

It is not in good taste for the lady of the house, where a dinner-party is given, to dress very much. She leaves it for her lady-guests to make what display they please, and she offers no rivalry to their fine things. She contents herself with a tasty négligé, which often proves the most fascinating equipment after all, especially, if the cheeks become a little flushed with natural bloom, in consequence of the exercise and anxiety incident to the reception of the guests.

The half hour before dinner has always been considered as the great ordeal through which the lady of the house, in giving a dinner-party, will either pass with flying colors, or lose many of her laurels. The anxiety to receive her guests, her hope that all will be present in good time, her trust in the skill of her cook, and the attention of the other domestics all tend to make the few minutes a trying time. The lady however, must display no kind of agitation, but show her tact in suggesting light and cheerful subjects of conversation, which will be much aided by the introduction of any particular new book, curiosity of art, or article of virtu, which may pleasantly engage the attention of the company.

"Waiting for dinner," however, is a trying time, and there are few who have not felt----

"How sad it is to sit and pine, The long half-hour before we dine! Upon our watches oft we look, Then wonder at the clock and cook,

And strive to laugh in spite of Fate! But laughter forced, soon quits the room, And leaves it to its former gloom. But lo! the dinner now appears, The object of our hope and fears, The end of all our pain!"

In giving an entertainment of this kind, the lady should remember that it is her duty to make her guests feel happy, comfortable, and quite at their ease; and the guests should also consider that they have come to the house of their hostess to be happy.

When dinner is on the table, the lady and gentleman of the house will have an opportunity of showing their tact by seeing that the most distinguished guests, or the oldest, are shown into the dining-room first, and by making those companions at the table who are most likely to be agreeable to each other. The lady of the house may lead the way, or follow her guests into the dining-room, as she pleases. Among those who delight to follow the etiquette of the English nobility, the latter practice is followed. But the practice must not be considered a test of good breeding in America. If the lady leads, the husband will follow behind the guests, with the lady on his arm who is to sit at his side. The old custom is still followed to some extent in this country, of the lady taking the head of the table, with the two most favored guests seated, the one at her right and the other at her left hand; while the gentleman of the house takes the foot of the table, supported on each side by the two ladies most entitled to consideration. But this old rule is by no means slavishly followed in polite society in this country.

In order to be able to watch the course of the dinner, and to see that nothing is wanting to their guests, the lady and gentleman of the house usually seat themselves in the centre of the table, opposite each other.

When all the guests are seated, the lady of the house serves in plates, from a pile at her left hand, the soup, which she sends round, beginning with her neighbors right and left, and continuing till all are helped. These first plates usually pass twice, for each guest endeavors to induce his neighbor to accept what was sent to him.

The gentleman then carves, or causes to be carved by some expert guest, the large pieces, in order afterwards to do the other honors himself. If you have no skill in carving meats, do not attempt it; nor should you ever discharge this duty except when your good offices are solicited by him; neither can we refuse anything sent us from his hand.

HABITS AT TABLE.

As soon as dinner is announced, the host or hostess will give the signal for leaving the drawing-room, and in all probability you will be requested to escort one of the ladies to the table. If this should occur, offer the lady your left arm, and at the table remain standing until every lady is seated, then take the place assigned to you by the hostess. When you leave the parlor, pass out first, and the lady will follow you, still lightly holding your arm. At the door of the dining-room, the lady will drop your arm. You should then pass in, and wait at one side of the entrance till she passes you. Having arrived at the table, each gentleman respectfully salutes the lady whom he conducts, who in her turn, also bows and takes her seat.

Nothing indicates the good breeding of a gentleman so much as his manners at table. There are a thousand little points to be observed, which, although not absolutely necessary, distinctly stamp the refined and well-bred man. A man may pass muster by dressing well, and may sustain himself tolerably in conversation; but if he be not perfectly "au fait," dinner will betray him.

Any unpleasant peculiarity, abruptness, or coarseness of manners, is especially offensive at table. People are more easily disgusted at that time than at any other. All such acts as leaning over on one side in your chair, placing your elbows on the table, or on the back of your neighbor's chair, gaping, twisting about restlessly in your seat, are to be avoided as heresies of the most infidel stamp at table.

Though the body at table should always be kept in a tolerably upright and easy position, yet one need not sit bolt-upright, as stiff and prim as a poker. To be easy, to be natural, and to appear comfortable, is the deportment required.

Always go to a dinner as neatly dressed as possible. The expensiveness of your apparel is not of much importance, but its freshness and cleanliness are indispensable. The hands and finger-nails require especial attention. It is a great insult to every lady at the table for a man to sit down to dinner with his hands in a bad condition.

It is considered vulgar to take fish or soup twice. The reason for not being helped twice to fish or soup at a large dinner-party is, because by doing so you keep three parts of the company staring at you whilst waiting for the second course, which is spoiling, much to the annoyance of the mistress of the house. The selfish greediness, therefore, of so doing constitutes its vulgarity. At a family dinner it is of less importance, and is consequently often done.

You will sip your soup as quietly as possible from the side of the spoon, and you, of course, will not commit the vulgarity of blowing in it, or trying to cool it, after it is in your mouth, by drawing in an unusual quantity of air, for by so doing you would be sure to annoy, if you did not turn the stomach of the lady or gentleman next to you.

Be careful and do not touch either your knife or your fork until after you have finished eating your soup. Leave your spoon in your soup plate, that the servant may remove them.

Never use your knife to convey your food to your mouth, under any circumstances; it is unnecessary, and glaringly vulgar. Feed yourself with a fork or spoon, nothing else--a knife is only to be used for cutting.

If at dinner you are requested to help any one to sauce, do not pour it over the meat or vegetables, but on one side. If you should have to carve and help a joint, do not load a person's plate--it is vulgar; also in serving soup, one ladleful to each plate is sufficient.

Fish should always be helped with a silver fish-slice, and your own portion of it divided by the fork aided by a piece of bread. The application of a knife to fish is likely to destroy the delicacy of its flavor; besides which, fish sauces are often acidulated; acids corrode steel, and draw from it a disagreeable taste.