Till-: PINXKK PAUTY. 



Hi_di and narrow, and very Uroad and shallow glasses, are used for cham- 



_ne ; large goblet-shaped for burgundy and claret : ordinary 



wine-glasses for sherry an- 1 madeira: givm glasses for hock ; and some- 

 what large, bell-shaped glasses for port. 



Port, sherry, and madeira are decanted. Hocks and champagne^ appear 

 in their native bottles. Claret and burgundy are handed round in a el;: 

 jug, 



The servants leave the room when the dessert is on the table. 



Coffee and liqueurs should be handed round when the dessert has 

 about a quarter of an hour on the table. After this the ladies generally 

 re tire. 



The lady of the house should never send away her plate, or appear to 

 done eating, till all her guests have finished. 



If you should unfortunately overturn or break anything, do not apolo- 

 gize for it. You can show your regret in your face, but it is not well-bred 

 to put it into words. 



To abstain from taking the last piece on the dish, or the last glass of 

 wine in the decanter, only because it is the last, is highly ill-bred. It 

 implies a fear on your part that the vacancy cannot be supplied, and ah 

 conveys an affront to your host. 



hose ladies who have houses and servants at command, we have one 

 or two remarks to offer. Every housekeeper should be acquainted with 

 the routine of a dinner and the etiquette of a dinner-table. No lady should 

 be utterly dependent on the taste and judgment of her cook. Though 

 need not know how to div-.s a dish, she should be able to judge of it when 

 ed. The mistress of the house, in short, should be to a cook what a 

 publisher is to his authors that is to say, competent to form a judgment 

 upon their works, though himself incapable of writing even a n. 

 arti< 



If you wish to have a good dinner, and do not know in what mann.'r to 

 ;bi,nt it, you will do wisely to order it from some first-m 

 r.\ these means you in^m- the i,,.>t cookery and a faultl- 



Bear in mind that it is your duty to entertain your friends in the 

 manner that your means permit. This i.s the l.-a^t you eau do to recom- 

 pense them f<>r the expenditun- oi time and money whieh they incur in 

 accepting your invitation. 



friend to diimei I'.rillat Savarin. LB to becom- 



pnnsihle for hi- happiness so loin: as he is under your roof." 



d not consist of a gr 

 but everything hnuld be of the best, and the coo be peif 



