Page:The Century Cook Book.djvu/23

DINNER-GIVING AND THE ETIQUETTE OF DINNERS as he can, a dull dinner companion being a recognized misfortune. At a dinner there is time, not given at most other forms of entertainment, for rational and sustained conversation, and this may be turned to durance vile if one victimizes by his egotism or caprice the person who without power of withdrawal is assigned to his society for perhaps two hours or more. Also, if one finds himself neighbor to some one for whom he has personal antipathy, it must not be allowed to interfere with the general pleasure; and should such a situation occur, there is nothing to do but to make the best of it, and conceal from the hostess the mistake she has unwittingly made—

Under these circumstances the discovery may possibly be made that an unfriendly person is more agreeable than was supposed, and a pleasanter relationship may be established.

Time.

Two hours is the extreme limit of time that should be given to a dinner; one hour and a quarter, or a half, is preferable. Eight courses served quickly, but without seeming haste, take as much time as most people can sit at the table without fatigue. Last impressions are as enduring as first ones, so it is important not to surfeit, for

Judgment shown in combination of dishes, the perfection of their preparation, careful serving, and taste in adornment, are elements of refinement that far out-weigh quantity and ostentation.

'Temperature.

The temperature and ventilation of the dining-room should be given careful attention. The best of spirits and the brightest wit will flag in an overheated, ill-