Practical Hints for Wedding Breakfasts

Ingredients

• nine persons
• seven persons on each of the inner sides
• six persons would occupy the cross-table
• one person each of the two ends
• two ends
• two plates
• two knives
• two forks
• two dessert spoons
• three wine-glasses
• one tumbler to every other person
• two light seasonable soups

Directions

1. THE first thing to be observed, after determining the number of invited guests, is to see that there will be comfortable sitting-room for all, for a crowded guest- chamber is a pregnant source of annoyance and dis- comfort, and particularly so to ladies, who have a great and not unnatural horror of having their dresses creased or crushed. I never allow less than 18 inches sitting room for each person, and prefer to allot 20 inches, particularly when cane-seating is fur- nished. Of course, when chairs are provided, the question is readily solved. It need scarcely be mentioned that the table must be of proportionate length, and for a room of limited dimensions I would suggest a table of not more than 3 feet wide, should this with other furniture have to be hired.

2. Thus, for forty guests, a room would be required at least 22 feet wide by 24 feet in length. In this space the best shaped table would be one of " horseshoe " form. This would give 15 feet outside measurement, and 12 feet inside. Such a table would give comfortable sitting room for forty — nine persons (20 inches each being ranged on the outsides, and seven persons on each of the inner sides ; while six persons would occupy the cross-table, and one person each of the two ends.

3. Following out this idea of a "horseshoe" shaped table, I would hint that the table-cloth on the cross-table is better spread before the long table is brought close, as this gives a neater ap- pearance, and avoids the ugly bulge at the inside corners. Each guest must have two plates, two knives, two forks, two dessert spoons, three wine-glasses, a napkin, and finger-glass ; and it is usual to put one tumbler to every other person.

4. The table being ready, I now proceed to submit a few sugges- tions with regard to the dishes usually served throughout the year according to the season.

5. And first I would remark that of late years it has become the fashion to serve one or two light seasonable soups, such as asparagus, brunoise, carrot, green-pea, julienne, ox-tail, Palestine, spring, clear turtle, white soup, etc. Plain roast chickens and ducks a*e always standard dishes, the former being cut on the under side, and tied with white satin ribbon, finished with a bow or rosette, and garnished simply with parsley and vegetable flowers ; it is also usual to put small paper frills on the legs Other dishes in order would be the galantines — for example, those of turkey, fowls a la tortue% lamb or Muscovy duck, veal ; various

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