Part 42 (1/2)
Many very fas.h.i.+onable people conduct the garden party in the style of an afternoon tea, receiving and entertaining their guests in the open air until ready to serve refreshments, when all are invited to the dining-room to partake of them. This mode is very convenient and quite pleasant, though it divests the occasion of much of the novelty and charm belonging to it.
When the refreshments are to be served in the garden or lawn, of course the dishes must all be cold, and may consist of salads, _pates_, pressed meats, Charlottes, jellies, ices, cakes, lemonade and iced tea. A cup of hot tea should always be in readiness in the kitchen for those ladies desiring it.
[Ill.u.s.tration: A LAWN PARTY.]
Servants should be well trained when in attendance to prevent confusion. Dishes, knives, forks and spoons should be removed when used, and put in baskets or trays in readiness for them, and a fresh supply brought to replace them.
Tables and Refreshments.
Numbers of small tables, with pretty, fancy covers, and colored napkins, should be set around under trees, near fountains and other suitable places, with camp-stools for the accommodation of guests when partaking of refreshments.
Servants should to be very careful in going from place to place with dishes to be served never to spill or drop the contents on ladies'
dresses.
Gentlemen may help the ladies, if they prefer, and wait on themselves, requiring the servants only to remove the dishes and replenish the pitchers with lemonade, milk or water.
Fruits, pineapples, strawberries, raspberries, peaches and grapes are served at garden parties, and should be of the finest quality.
Ices are a very acceptable addition to an outdoor entertainment, being light and refres.h.i.+ng for warm weather; they are served in fancy paper cups, laid on ice plates.
For ladies desiring to give garden parties, the following bill of fare will be found sufficient:
Cold Rolls. Mixed Sandwiches. Brown Bread. Pickled Tongue.
Pate de foie gras. Jellied Chicken. Cold Birds.
Lobster Salad. Charlotte Russe. Biscuit. Glaces. Fancy Cakes.
Fruits. Lemonade. Iced Tea. Strawberry Acid.
In England the refreshments are always served in a _marquee_ (large tent) on the lawn.
For such outdoor entertainments foods that require little use of knife and fork should be chosen; sandwiches should never be made of sliced meats as they are awkward to handle. Crusts should be trimmed off, and the filling shredded or grated to a paste, and highly seasoned. For the same reason hot drinks should be dispensed with as far as possible. Gla.s.ses are to be filled but two-thirds full. None of these precautions are necessary when the refreshments are served indoors.
For the out-of-doors feast a number of small tables should be provided; cover with fancy cloths and on them place piles of plates alternating with folded napkins, breadbaskets, or trays heaped with sandwiches and b.u.t.tered tea biscuit, baskets of fancy cakes, and plenty of reserve napkins. Have some of the a.s.sistants pa.s.s these, beginning with the plates, and to the maidservants leave the service of tea, coffee, cream and sugar (when these are given) and other drinkables.
By this time the gentlemen who first a.s.sisted will have been served and the maids can turn their attention to the ices. Ice cream can be served as above, and ices in gla.s.s cups; after this the maids can gather up the dishes in baskets. A caterer may be called upon to furnish the feast, in which event all trouble will be spared the hostess. Do not use the best gla.s.s and china at these entertainments; the danger of breakage is too great.
At many gatherings a special table is supplied for the gentlemen, where soda-water, claret cup, and sometimes wines are served. The men help themselves, but a manservant is present to supply fresh gla.s.ses, etc. This table depends entirely upon the principles of the hostess.
If no hours are mentioned, the guests usually disperse about dusk, unless dancing is provided for those who wish to stay and enjoy it.
Seats.
The business of providing seats is a comparatively trifling affair when there are to be young people present, who prefer clean turf or the piazza steps to any more luxurious lounging place. For the older guests, less unconventional accommodations may be devised. Light rockers, camp chairs, wooden or wicker settees are pretty, and in harmony with the rustic nature of the reception. It is well, also, to have rugs or strips of carpet laid about, for the benefit of those who dread the dampness that some imagine rises from the ground even in the midst of the most obstinate drought. Cus.h.i.+ons are invaluable at such times, whether used as footstools for the more delicate guests, to soften porch steps, or to convert stumps and gra.s.sy knolls into divans, for those who like low seats, but yet have a due regard for their bones or dresses.
A charming, and thoroughly rustic style of seat, can be formed of dry, sweet hay. Tossed up in generous piles, to make couches, or heaped against the trunks of trees to simulate arm chairs, they provide resting places that are not only luxurious, but uncommon. The costliest upholsterer can furnish no chairs or sofas more softly padded or more deliciously perfumed than these. With rugs or shawls thrown over them, to guard the garments of their occupants from any possible injury from moisture or from crushed insects, they are all that the most fastidious could demand.