glue Rook Compliments o; PARMELEE, DOHRMANN CO. 436- 4 i "DINNER. S Salad Dish c THE SALAD, OR EIGHTH COURSE. Individual Salad Plates Mayonnaise Bowl Wine served with roast course remains or not, at pleasure of the host THE PUDDING, OR NINTH COURSE. Pudding Dish Individual Pudding Plates Sauce Boat Wine served with roast course remains or not, at pleasure of the host THE ICE CREAM, OR TENTH COURSE. Ice Cream Tray Individual Ice Cream Plates Cake Plates Wine is not served with this course. THE CHEESE, OR ELEVENTH COURSE. Cheese Dish Cabarets having three or four Individual Cheese Plates. parts for Radishes, Water Dessert Knives, with silver blades Cress, Lettuce or Crackers THE FRUIT, OR TWELFTH COURSE. Fruit Comports or Basket for Fruit, Individual Dessert Plates Nuts, Raisins, etc. Silver Knives Port or Madeira Wine Decanter and Glasses. THE CAFE NOIR, OR THIRTEENTH COURSE. Coffee Maker or Pot Cups and Saucers Sugar Bowl Cognac Decanter and Glasses Spoon Tray FINAL COURSE. Liqueur Decanter and Glasses Cordial Decanter and Glasses, or Creme Punch Bowl and Cups ( for Banquets de Menthe Decanter and Glasses and Weddings ) Candlesticks and Ash Trays for Cigars Having briefly outlined the requirements in the way of china and glass used in the correct service of dinner, \ve will now go a little deeper into details, as there are many minor points on which the reader may still desire information. In considering the decoration of the table there are hardly any separate articles which alone add such a wealth of brilliancy and comfort to the dinner as the artistic electric lamp, or the candel- abra. Their soft light on china and linen combines with the floral pieces in adding lustre to the occasion. DINNBTL i The flower vases, tubes and fern stands may be of various sizes and shapes in rich deep cuttings, simple chaste patterns, or plain crystal blown, as well as in rich gold effects of crystal or colored glass. It is well to select vases either low or very tall, so that they do not obstruct the view across the table. The service or place plates are purely dec- orative, and should be in strong colors and rich gold effects. They often bear a distinct design. Since the Americans serve bread and butter at every meal, the bread and butter plates should not be omitted. People who think they are out of fashion are misinformed. On these plates one has ample space for both bread and butter. Their convenience commends them to permanent use. In decoration they may match the roast set, or be of a color harmonizing with all the china, pre- ferably in white and gold. Olives, radishes and celery are most palatable when served cold, consequently the dish for each should be deep enough to hold sufficient cracked ice to bed them in. The mistake of serving celery in high glass stands is sometimes made, but when served in this way it soon wilts and loses its flavor. It should properly be served in a tray for that purpose, which, being an odd piece, may be a decorative feature of the table. Individual Celery Dips for salt are smaller than an ordinary salt, and especially adapted to individual use. The silver, sterling always preferred, should be neatly de- signed. Unplated, steel blade knives, kept sharp, should be used for all meats and game. Those with pearl handles are durable and in good taste. A special fish knife and fork are made for the fish course. The carving knife should always have a keen edge if the good nature of the carver is to be preserved. DINN In can-ing poultry or game a . very practical addition to the carving set is the poultry shears, for severing joints, etc. They are made of the best nickel steel, nickel-plated, are shaped especially for the purpose, and their use prevents the dulling or nicking of the carving knife on the bones of the fowl. The water goblets and wine-glasses for the different courses from oysters to dessert should be placed on the table with the silver and the napkins. The oyster course needs no lengthy comment by reason of its simplicity. Oysters and clams should always be served in their natural shells, otherwise much of the flavor is lost. There are new deep oyster plates in which to imbed shell oysters in crushed ice. They are preferable to the plates heretofore made for the serving of oysters. The proper wines to serve with the oyster course are white wines, either White Bordeaux, White Burgundies, Moselle, or Rhine Wines. Following the oyster course at American dinners, although some famous diners and epicures hold that this order should be reversed, comes the soup course. The kind of soup one should serve depends on the sumptuousness of the courses that follow it. When the dinner courses are light a thick soup should be served in goodly portions, but in heavy course dinners a clear soup is preferable and should be served in smaller portions. The proper way to serve hot or cold bouillon or chicken broth is in a two-han- dled cup with saucer, the cup being about the size of an ordinary tea cup. Soup plates of the old rim shape are proper for all kinds of soups, but some prefer a coupe shape (without the hori- zontal rim), and for cream soups two-handled, low-shaped bowls with plates are used. The Soup Tureen is an important piece and maybe highly decorated. Tureens are made in various shapes and sizes. Cracker Jars for the oyster or small biscuit are odd pieces, of different shapes with wide mouths. Where salted wafers are pre- DINNBR ferred, very handsome trays may be obtained for them. Whichever dish is used should harmonize with the articles of the dinner china. With the soup course is served the Sherry or Madeira wines. The fish set, which next comes into use consists of a large fish dish, a sauce boat and individual plates, all usu- ally elaborately decorated with scenes from fishdom deftly executed. When scollop oysters or fish are served, ramekins should be used. They are of fire proof china and the scol- lop may be baked in them. They are made with saucers to match, and are very practical and satisfactory. Choice Rhine Wines are properly served with the fish course, they being considered by wine authorities as essentially fish wines. The entree set consists of individual plates and a round dish suitable for serving breaded chops, fricassee of chicken, sweetbreads, calves' brains or whatever else the entree may be. The individual plates should harmonize in color and design with the dish. Red Bordeaux wines may be prop- erly served with this course. Next follows the roast or heavy course, for which there is a special set consisting of a large sized platter, two covered vege- table dishes, a gravy tureen and plates to match. The roast course is the main feature of the dinner and the china for it should be more elaborately decorated than that used for the other courses. A very effective dinner service is that in which the decorations of the china increase in color and design with the progress of the dinner from oysters to roast, the roast set being a fitting climax to the preceeding sets in richness of design. The appropriate wines for this course are dry Champagnes or rich Red wines, such as Bor- deaux, sparkling Burgundies or Clarets, and the glasses used should be the most exquisite obtainable. i DINNER When game or fowl follows the roast the colors of the service may be as strong as those of the roast set, but naturally of a dif- ferent character. The game dish and plates comprising this set are capable of the finest' decorations on china. They usually bear paintings of birds or hunting scenes by high-glass artists, no two pieces having the same picture. When partridge, quail, chicken or turkey are served, Champagnes are proper, and rich Red wines should go with Canvas-backs, Mallard and Teal ducks, Wild Boar, or Roebuck. If cold asparagus is served before the salad, White Bordeaux wines may go with it. The set for asparagus con- sists of a platter with a drainer, a boat for dressing and individual compartment platter, all beautifully decorated in rich colors. The salad should be served after the roast or game courses, but it may be served with roast or fowl when the asparagus is r:ot made a separate course. It should be dressed at the t ble and never until guests are ready to be served, as the lettuce loses its brittleness and becomes less palat- able if allowed to remain in the vinegar and oil. The salad may be served from a cut glass bowl, or fine porcelain bowl modeled for the purpose. Besides the bowl the set consists of individual salad plates, mayonnaise bowl, and vinegar and oil cruets of cut glass, and servers of ivory, silver or wood. On occasions where there are to be toasts and speech-making the Champagne is often served with the dessert instead of during the roast course. For the pudding course, a special dish, sauce boat and in- dividual plates are necessary. The pudding dish has been very much improved in recent years and is now made with a separate fireproof lining in which the baking may be done, in consequence of which the dish itself may be beautifully decorated, and run no risk of being cracked or stained by the heat of the oven. Rame- DINNER kins, which are now to be had in the finest dec- orations with little plates to match, are often used for individual puddings as well as for scol- loped oysters, sweetbreads, etc. After this course the china and glass are removed, leaving only champagne glasses, floral decorations and candelabra or lamp. The ice cream set, consisting of a tray, individual plates and cake plates may show pleasing contrasts in gold and color. Cake plates are very necessaiy adjuncts to the proper serving of ice cream. They should blend fittingly with the ice cream set. The cheese course is served with a set consisting of a cheese dish, individual plates, and cabarets, the latter having three or four compartments for radishes, lettuce, celery, water cress or young onions. Some kinds of cheese need to be kept moist and should be dispensed from a wedge-shaped or round glass stand with a cover, made for the purpose. Brie, Camembert, and other like cheese are served from a small plate. The custom of serving with the cheese, lettuce, radishes, and other vegetables of the same family in cabarets, which is popular in England, might well be adopted in America, for the combinations of the flavors is quite palatable. Dessert knives with silver blades should be used with the course. The proper service for the fruit course consists of footed fruit comports and footed dishes with plates to match, decorated in rich tones in flowers or fruit effects or embellished in encrusted gold. Silver dessert knives are to be used with the dessert course. The Cafe Noir course is served w r ith a special set consisting of a coffee maker or coffee pot, cups, saucers, sugar bowl, and spoon tray. Cups of moderate size, admitting of fantastic decorations in high colors are most satisfactory. Cognac of fine flavor is fre- quently mixed in small portions with the coffee, after the French custom. The last course is usually a light indulgence in either Liqueurs, cordials or Creme de Menthe. At weddings, banquets or state dinners, punch is dispensed. DINNER, *K,sZZ\i After this the ladies withdraw, leaving the gen- tlemen to enjoy their cigars. Candlesticks and ash trays, the later of various shapes and decorations, should be placed before each smoker. In concluding the description of the correct ser- vice of the dinner, a few words in relation to the glassware are necessary. For water, goblets, and not tumblers, are proper. Tumblers may be used at breakfast and luncheon, but the handsome and convenient goblet should be in evidence at dinner. American dinners are now usually prefaced with a cock- tail, and glasses for this are to be had plain, fancy gilt, or richly cut. Saute me, which is served with the oyster course, should be dis- pensed from a handless decanter heavily cut or engraved, and the glasses used are either with green bowls and crystal stems, or with gilt decorations. The decanter for Madeira is finely cut, has no handle, and is about the size of those used for claret. The glasses are in cut crystal or treated with gold. Sherry decanters and glasses are seen in a variety of graceful shapes. The popular glass for sherry is the taper shape, slightly flared at the top. For Rhine wine, decanter and glasses are shown in various colors and the stems and bowls are of quaint shapes, sometimes cut and sometimes richly gilded. It is one of the laws of the Medes and Persians that the finer the quality of the wines the finer and richer the glass in which it is served. Sherbert Cups are to be seen in a great variety of decorations in Bohemian gilt, and crystal cut effects. Although there are pitchers made for serving champagne it is most effectively served from the original bottle to the especially designed glasses which have a saucer-shaped bowl. Burgundy glasses are qf a capacity between those of sherry and claret, and are in cut crystal or richly decorated. In serving port wine no colored glasses are ever used, the proper glasses being simple crystal or adorned with gold. The decanter for this wine is smaller than that DINNER for claret, and has no handle. Claret decanters are beautifully handled and with brilliant lapidary stoppers. With this wine, as well as with port, colored glasses are not proper, the correct ones being either of a dainty goblet shape or with a round shaped bowl of simple crystal. Although it is customary for the French to drink their claret, much diluted with water, from goblets, the best claret should not be diluted. It is only ordinary table claret that is treated in this manner. Cognac is served in a very small plain or simple cut-glass of special de- sign, and from a small handless 'decanter. A special glass is made for Creme 'de Menthe, which is properly served in glasses filled with shave'd ice. The Creme de Menthe 'decanter is of a small size without handle and may be of plain or colored glass highly decorated. For Liqueurs and cordials the decanter may be fancy-shaped but small, in rich cut effects, or in showy gold treatments on plain or colored glass. The glasses are small and of numerous beautiful designs. They are used for Benedictine, Chartreuse, Annisette, Kummel, etc. Punch bowls are to be seen in both cut and gilded glass and china of rich designs and ornamentation, and the glasses are in a variety of fine decorations of crystal and Bohemian gilded effects. Iced tea glasses are thin and tall and may be either straight or bell-top, holding about a pint, including ice. Flemish beer steins are displayed in a great variety as to size, color and decoration, and holding from one half pint to a quart. They make very attractive dining room ornaments at all times, as do also the beer tankards, which are handsome earthen vessels sometimes fully thirty inches in height. Beer and ale tumblers are light and perfectly straight, those intended for ale being the smaller of the two. There are also in use many kinds of mugs made of odd Faience, decorated wood, pewter and cut glass. In ale jugs many unique and pretty designs are shown. They are small and generally of the tankard shape. n: f i * 'TpHERE is scarcely a home of the better class without some pieces of hand painted china; many families would as soon think of being without solid silver spoons. Homes other- wise tasteful and elegant sometimes lack color. A few touches of color, a beautiful hand painted tankard on the buffet, a brilliant vase on the mantel, a few choice pieces on the plate rail or the stein rack, these lend color and add warmth and life to the home. They go far toward making the home beautiful. These pieces will be found in the Pickard Hand Painted China. A selection of Picard China is one of the most satisfying gifts. It is a permanent and always pleasing remembrance. Its intrinsic worth makes it a prized gift and its artistic excellence renders it a mark of taste and discernment on the part of the giver. It is an ideal wedding, birthday and holiday present. tr, CLOCKS 1 ^i"> 1 ^> . V FN our clock department will be' found the best selected stock of clocks to be found in the Southwest, including office clocks, Mantel Clocks, Desk Clocks, Boudoir Clocks, Alarm Clocks, Cuckoo Clocks, and Hall Clocks. The demand for Hall Clocks has greatly increased during the past decade partly due to the spacious mod- ern Reception Hall, which suggest a "Grand Father Clock." In our assortment of Hall Clocks will be found most every finish, Oak or Mohagany, the former in natural, Flemish or Antique. The chimes of these clocks are rung on tubes, gongs or bells, the tubular bells are of recent invention and the most melodious, all of which are tuned to concert pitch and have a deep rich tone. ^^^v x ^^Co/'CLBAN CUT GLASS A RTICLES of Cut Glass should be thoroughly washed with luke warm soapsuds, using a stiff brush in order to reach into all the cuts. Then rinse in warm water, hot water is apt to crack the glass, and set in box of clean pine sawdust, rubbing the sawdust well into the glass. After the moisture has been absorbed and the article is prefectly dry, brush out the sawdust with a soft brush and polish the glass with tissue paper, slightly moistening the paper with alcohol, which will heighten the brilliancy of the glass. DING FIFTH YEAR WOODEN WEDDING TENTH YEAR . . TIN WEDDING v ^=-- s FIFTEENTH YEAR CRYSTAL WEDDING 5toy $/ TWENTIETH YEAR .CHINA WEDDING ' TWENTY-FIFTH YEAR SILVER WEDDING THIRTIETH YEAR PEARL WEDDING FORTIETH YEAR RUBY WEDDING FIFTIETH YEAR. GOLDEN WEDDING SEVENTY-FIFTH YEAR. . DIAMOND WEDDING BSEKVING GILT QN CHINA \. f * /CONSIDERABLE care must be exercised in the cleaning V^i of china on which gilt forms a portion or all of the decoration. Strong soaps, soap powder and other washing compounds should never be used, and only a minimum amount of home made or pure old fashioned soap i.s allow- able if any, is used at all. In fact, for the finest pieces it is better to use none at all, which is quite possible if the water is moderately hot and the china is washed and dried quickly. The gilt on china which has been washed without soap will last for years and will always be as bright as new. GEO. RICE A SONS, L. A.