Does anyone host formal dinners anymore? I don’t. They seem like something from the past – though apparently formal dinners were on their way out even a hundred years ago. Here’s what it said in a 1924 cookbook:
A formal dinner is an expensive and elaborate affair not to be undertaken unless one has at her command plenty of help and plenty of money. Very few really formal dinners are given nowadays except in those circles of society where the rigors of etiquette are punctiliously observed. We live in an informal age, and yet through all our informality we observe, generally, more rules of correct usage than the average family has ever done before. That is, there are more of us trying to follow the rules of good manners and consideration (upon which quality all good manner are built) than was the case when one element of society lived and moved by rule, and the rest of it went as it pleased.
The Modern Priscilla Cook Book: One Thousand Home Tested Recipes (1924)
Formal dinner party with a spot for grape juice or ginger ale? hmmm…
I thought that was odd too, but of course it was Prohibition times!
Ahh…you are correct. I have some “grape juice” please!
At least that is what they called it…
Exactly!
Although I never went to a formal dinner, I did know how to set the table for one. It’s something that southern girls were supposed to know. That was amusing about the grape juice.
I have vague memories of learning how to set a table in home ec classes. I also think that we learned how to fold napkins, but I never can remember the right way.
I so enjoyed seeing this place setting diagram, Sheryl. Interesting words, too. Although formal dining isn’t big anymore, never was for many, I find it interesting that the basic plan where forks, knives, etc. go is still the same after all these years.
It’s fascinating that some “rules” haven’t changed much across the years.
I was taught the silver was placed in the order it would be used, with the first item to be used on the far left of the place. That would put the salad fork on the outer left since salad would generally be among the first courses, not the last. Indeed, however, there was a utensil for every possible food as I discovered doing the silver plate series! Berry spoon, ice cream spoon, soup spoon, fish knife, tomato server, etc.!
I also learned that silverware should be placed in the order used, and that salad forks are on the outside of the fork grouping. I guess that some things have changed across the years. 🙂
I’ll bear this in mind -especially where to place the nuts …
A diagram is always good to have just in case you ever have any questions about where to place nuts. 🙂
😉
Even though most days are casual, we do like to set a nice table for holidays and events. Someone commented on the salad fork. Some countries do eat their salad last such as Canada and France.
I learned something new. Until I read your comment, I hadn’t realized that when a salad is eaten varies from country to country.
I knew this because my brother used to go to Canada on business and they ate their salad first which was a foi pas. They were quite embarrassed. I think it is believed it helps with digestion.
That was interesting, and I enjoyed learning about the European (mostly) custom of eating salads after the main meal and prior to dessert or cheese. It is curious to me that the Modern Priscilla cookbook was published in Boston, presumably for the US consumer, but used the alternative setting. Perhaps in truly formal dinners, the custom of salad at the end was observed? The caption also indicates the dessert and coffee spoons were not placed on the table, so perhaps when the other service utensils and dishes were cleared, then the dessert/coffee items were laid. A truly formal dinner would have required a servant, or number of servants depending on the size. Can you imagine the ordinary homemaker washing that many utensils?
Maybe the people that could afford a formal dinner would be imitating England and Europe to be posh.
Quite possibly so!
The comments sent me back to my Priscilla Cook Book to get more directions for a formal meal. As you thought, salads are served late in the meal. “When the meat course is finished, the plates are removed and the salad served.”
As for coffee, “Coffee is served, formally, in the drawing room for ladies, and at the table or in a smoking room for men. Often however it is served at the table for all. Sugar but no cream is passed. Candy is passed with the coffee.”
Thank you for following up! This was certainly an interesting spread!
We do like to set the table when we have friends for dinner so the lay out is familiar to us! The nuts are a bit of a surprise.
And, now you know where to place nuts just in case they are ever on the menu. 🙂
A couple interesting notes: Why is there silverware for both fish and meat? I don’t generally think of the two being served at the same meal. I would also expect wine with a formal dinner as opposed to grape juice or ginger ale, but I guess this was during prohibition?
Yep- this was the prohibition era, so grape juice and ginger ale were the recommended options in the cookbook. They had lots and lots of specialized silverware back then.