A Gilded Age Tiffany Table

A gilded age luxury table by Mrs.William Randolph Hearst features a sterling flatware pattern accented with inlaid copper called ‘The Aztec,” designed exclusively for her by Tiffany's in the early twentieth century. Each handle has a different Indian motif sculptured on it. The excitement of the “Far West” permeated American design in this epoch. Note the dessert utensils of just a knife and spoon. Etiquipedia would love to know the planned menu!

“The Turn of the Century”

Mrs. William Randolph Hearst 

For the Tiffany Hostesses’ Show

Mrs. William Randolph Hearst has set a table to recall with nostalgia another era-the turn of the century. In the “Mauve Era” the most elaborate of centerpieces would dominate the dinner party (Mrs. Hearst's is a monumental arrangement of fruit, vegetables, lilies, gardenias, and orchids).

On a green satin cloth she has used richly-decorated service plates Tiffany made for her many years ago, as well as a sterling flatware pattern accented with inlaid copper called ‘The Aztec,” designed exclusively for her by Tiffany's in the early twentieth century. Each handle has a different Indian motif sculptured on it. The excitement of the “Far West” permeated American design in this epoch.

In the close-up we see the detail on the intereting flatware, as well as the rococo candlesticks and Charles II covered cups flanking the center piece. The stemware is all Tiffany glass–the translucent iridescent "favrile glass" invented by Louis Comfort Tiffany. It became one of the leading elements of the “art nouveau” movement.

This whole table represents imaginative design and elegance from another era, a period of rapid growth in America's history, as well as in her economic power and cultural sophistication. — Tiffany Table Settings, 1960

🍽 Etiquette Enthusiast, Maura J Graber, is the Site Editor for the Etiquipedia© Etiquette Encyclopedia

Gilded Age Etiquette of Stemware Placement

Diagram illustrating how to arrange glasses in a formal table setting from Fanny Gillette, The White House Cook Book: A Selection of Choice Recipes Original and Selected (Chicago: R. S. Peale and Co., 1887), 467, Special Collections, Michigan State University Libraries. — Etiquipedia fails to see how this setting would not simply invite stemware numbered I, II and III to fall to the floor, as the plate is properly placed an inch from the table’s edge. It’s the most confusing diagram we have ever seen for stemware.

Besides the cost of the food itself, another major obstacle to hosting a formal dinner in the Gilded Age was the number of use-specific dishes and utensils thought to be necessary. Wealthy households in this era had mammoth holdings of dishes, cutlery, and glassware. 

Fanny Gillette’s Diagram Illustrating How to Arrange Glasses on the Table at Each Setting

A –  PLATE
I  –   Glass for Sauterne
II –   Glass for Sherry
III–  Glass for Rhine Wine
IV –  Glass for Water
V –   Glass for Champagne
VI –  Glass for Burgundy

Note: Etiquipedia fails to see how this setting would not simply invite stemware numbered I, II and III to fall to the floor, as the plate is properly placed an inch from the table’s edge. It’s the most confusing diagram we have ever seen for stemware. We do often marvel at how graphic artists of that period often get their subjects incorrect when it came to the drawings for patents. It’s possible the artist misunderstood the written directions and the artwork was never checked. We’ll probably never know, however, we do not recommend this as proper placement.

 

— From “Food in the American Gilded Age,” Edited by Helen Zoe Veit

Etiquette Enthusiast, Maura J. Graber, is the Site Editor for the Etiquipedia© Etiquette Encyclopedia