"The Art of Entertaining" by M. E. W. Sherwood. Published by Good Press. Good Press publishes a wide range of titles that encompasses every genre. From well-known classics & literary fiction and non-fiction to forgotten−or yet undiscovered gems−of world literature, we issue the books that need to be read. Each Good Press edition has been meticulously edited and formatted to boost readability for all e-readers and devices. Our goal is to produce eBooks that are user-friendly and accessible to everyone in a high-quality digital format.
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M. E. W. Sherwood. The Art of Entertaining
The Art of Entertaining
Table of Contents
PREFACE
OUR AMERICAN RESOURCES, AND FOREIGN ALLIES
THE HOSTESS
BREAKFAST
THE LUNCH
AFTERNOON TEA
THE INTELLECTUAL COMPONENTS OF DINNER
CONSCIENTIOUS DINERS
VARIOUS MODES OF GASTRONOMIC GRATIFICATION
OF SOUPS
FISH
THE SALAD
DESSERTS
GERMAN EATING AND DRINKING
THE INFLUENCE OF GOOD CHEER ON AUTHORS AND GENIUSES
BONBONS
FAMOUS MENUS AND RECIPES
COOKERY AND WINES OF THE SOUTH OF EUROPE
SOME ODDITIES IN THE ART OF ENTERTAINING
THE SERVANT QUESTION
SOMETHING ABOUT COOKS
THE FURNISHING OF A COUNTRY HOUSE
ENTERTAINING IN A COUNTRY HOUSE
A PICNIC
PASTIMES OF LADIES
PRIVATE THEATRICALS
HUNTING AND SHOOTING
THE GAME OF GOLF
OF GAMES
ARCHERY
THE SEASON, BALLS, AND RECEPTIONS
WEDDINGS
HOW ROYALTY ENTERTAINS
ENTERTAINING AT EASTER
HOW TO ENTERTAIN CHILDREN
CHRISTMAS AND CHILDREN
CERTAIN PRACTICAL SUGGESTIONS
COMPARATIVE MERITS OF AMERICAN AND FOREIGN MODES OF ENTERTAINING
Отрывок из книги
M. E. W. Sherwood
Published by Good Press, 2019
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Remember that rich people, stifled with luxury at home, like to be asked to these dinners. A lady in England, very much admired for her witty conversation, said she intended to devote herself to the amelioration of the condition of the upper classes, as she thought them the most bored and altogether the least attended to of any people; and we have heard of the rich man in New York who complained that he was no longer asked to the little dinners. There is too much worship and fear of money in our country. In England and on the Continent there is no shame in acknowledging, "I cannot afford it." I have been asked to a luncheon in England where a cold joint of mutton, a few potatoes, and a plate of peaches constituted the whole repast; and I have heard more delightful conversation and have met more agreeable people than at more expensive feasts. Who in America would dare to give such a lunch?
The simple dinner might be characterized, giving the essentials, as a soup, a fish, a roast, one entrée, and a salad, an ice and fruit (simply the fruit in season), a cup of coffee afterward, with a glass of sherry, claret, or champagne. Such a dinner is good enough for anybody, and is possible to the person of moderate means.
