The wife's handbook by Norman Roger

Author:Norman, Roger. [from old catalog] & Norman, R. B.. Mrs., [from old catalog] joint author
Language: eng
Format: epub, pdf
Tags: Home economics, Medicine, Popular
Publisher: [Menasha, Wis., G. Banta publishing co.]
Published: 1914-03-25T05:00:00+00:00

Dear Mrs. Green:

Mr. White and I shall be much pleased to have you and Mr. Green at dinner on Wednesday, March the twelfth, at seven o'clock.

Yours sincerely,

Mary B. White.

The reply should be equally short and to the point, as follows: Dear Mrs. White:

It gives Mr. Green and me great pleasure to accept your invitation to dinner on Wednesday, March the twelfth, at seven o'clock.

Yours sincerely,

Helen K. Green.

If the invitation is refused, the refusal should be in the form of a note, and should give explanation of the reason for such refusal.

Guests should always arrive promptly at the time designated. If the hostess makes the error of inviting the guests at an hour really not expected, the hostess is at fault. Dinners cannot be delayed and guests know this. Nor should guests spend unnecessary time in the house before dinner. A hostess should show courtesy to guests already arrived by not waiting for belated guests more than fifteen minutes after the dinner hour.

At large and formal dinners, each gentleman on his arrival is given an envelope, in which is the name of the lady he is to take in to dinner. At smaller dinners, the hostess will name the couples, thus "Mr. Green, will you take in Miss King", or the formal entrance by couples may be omitted.

Name cards may also be placed at the plates; this saves much inconvenience. The lady guest of honor sits on the host's right; the gentleman guest of honor on the hostess's right. At small dinners, place cards are not necessary for there are few seats to be assigned after the guests of honor have taken their places.

The forks are on the left of the plates, the knives and spoons on the right, each article being farther from the plate than the ones used after it.

The ladies should be served first, beginning with the lady on the right of the host. All dishes should be handed to the left hand side. All wine, etc., sliould be poured from the right hand side.

The custom of carving at the table is now discontinued. All carving is done in the kitchen.

A dinner with many courses will be served in the following order :

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