Simplicity The Rule
Garnishing has become oí late such a fine art and is attended by such wonderful results as to seriously thiyjaten the popular and generally accepted service known as a la Rusae. Thls is so beautiful in effect, and Tvlthal so labor-saving In result that housekeepers will hesitate to part with it for the more cumbersome and elabórate method of other days. It adds much to the ease and dignified movement of the modern meal to have only the necessary glass and silver together. svith the decoration of flowers, fruit and lights on the table. The coursea are then served from eide table, buffet or butler's pantry without delay of carving, mistake er confusión. The lost and hostess are free to devote ;hemselves to conversation and the imusement of their guests without inerruption, which is a great advantage. 3hefs are making an effort to restore the French service, at which all dishea are flrst presented at the table and afterwards takon away to be carved and served. Thudicum, in his "Spirit of Cookery," explains the intent of this display of showy dishes by the oft-repeated quotation "one eats with the eye." In other words that the beauty of food is a pleasure to sight, as ita perfect delicate flavor is to palate, and in this way ministers to two sénses ather than one. It is to be hoped, however, that the modern hostess will not be deprived of the convenience of he napkin, or the pretty service a la Rusee, until the presentation of something much better reconciles her to their loss. Except on anniversary occasions and intended to serve as a souvenir, the menu is seldom seen in private enertaining. At a formal dlnner the name card is a convenience' in seating guests in the order previously decided upon by the hostess without possibillties of mistake. A card is now given each gentleman before entering the drawing-room, bearing his own name, and that of the lady he is to take ; in to dinner. This is true courtesy on I the part of a hostess, as the value of e bright littie talk between them before the beginning of the meal adds much to lts enjoyment and success.
Ann Arbor Register