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309
The Ladies' Book of Etiquette, and Manual of Politeness
·
Florence Hartley
79
If
you
have
wines,
let
them
be
handed
round
after
the
soup.
Next
comes
the
fish.
If
you
have
large
fish,
let
a
slice,
cut
smoothly,
not
made
into
a
hash
by
awkward
carving,
be
placed
upon
the
plate
of
the
guest,
with
a
slice
of
egg,
and
drawn
butter.
If
the
fish
are
small,
one
should
be
placed
upon
each
plate.
Then
come
the
patties
of
oysters,
minced
veal,
or
lobster;
or,
instead
of
these,
you
may
have
poultry
or
game.
Next
the
roast.
With
the
meats
have
vegetables
served
on
a
separate
plate,
that
the
guest
may
take
as
much
as
he
wishes
with
meat.
You
will,
of
course,
have
a
variety
of
vegetables,
but
scarcely
any
guest
will
choose
more
than
two.
The
pastry
and
puddings
come
next
in
order,
and
these,
too,
are
better
served
from
a
side
table.
Between
the
pastry
and
the
dessert,
have
salad
and
cheese
placed
before
each
guest.
If
you
eat
dessert
in
the
same
room
that
you
dine
in,
it
should
be
placed
upon
the
table
(with
the
exception
of
the
ices)
before
the
guests
are
seated,
and
this
comes
after
the
pastry
has
been
discussed.
It
should
consist
of
fruit
and
ices.
A
pleasanter
and
more
elegant
way,
is
to
have
the
fruit
and
ices
spread
in
a
separate
room,
and
leave
the
dining
room
after
the
pastry
has
been
eaten.
The
change
of
position,
the
absence
of
the
meat
flavor
in
the
atmosphere,
make
the
dessert
much
more
delightful
than
if
it
is
eaten
in
the
same
room
as
the
dinner.
In
summer
especially,
the
change
to
a
cool,
fresh
room,
where
the
ices
and
fruits
are
tastefully
spread,
and
flowers
are
scattered
profusely
about
the
room,
delights
every
sense.
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