After Luncheon Gilded Age Favorite

Popular in the Gilded Age, by 1908, crème de menthe over ice was still a popular after luncheon drink for women. — At a luncheon party, when coffee is served at the table, creme de menthe is occasionally passed after the guests are seated in the library.

CREME DE MENTHE SERVED IN LIBRARY

At a luncheon party, when coffee is served at the table, creme de menthe is occasionally passed after the guests are seated in the library. Tiny cordial glasses are partially filled with fine-shaved ice and over this is poured a tablespoon full of sugar syrup mixed with creme de menthe cordial. These are set on very small doily-covered plates, an after-dinner coffee spoon beside each glass. The plates are passed, two at a time, on a tray.

In English and compromise style of service the waitress stands at the left of the host or hostess when serving down a plate or taking up a plate or other article prepared for serving.

Wheter the host (or hostess) or the waitress set the plate or cup (coffee or tea) made ready for serving upon the tray is a matter to be decided by each individual host. We are however inclined to think that it should be done by the waitress. When no tray is used the waitress lifts the plate.Why change because a small tray is in one hand? — From “A Guide for Edwardian Servants by Janet McKenzie Hill,” 1908

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