Well, Penelope dear, I had almost forgotten I was writing to you, these
extracts from my letter to Hope have become so voluminous! It is
fortunate that they need no comment, for I could not write another line,
since it is the middle of the night and I am perfectly exhausted and
disgracefully sleepy.
Very affectionately your devoted friend,
_Jane Prince_.
------------------------------------------------------------------------
CHAPTER VIII ⬩ BEHIND THE
SCENES AT A DINNER ❧
YORK HARBOR, _October 15_.
_Penelope Pennington_!
What is this that you tell me! _You_ are to have charge of a formal
dinner for your Aunt Sally! How perfectly dear it is of her to give one
to Mr. and Mrs. Winslow in appreciation of Tom’s promotion. I have been
to many of your aunt’s dinners in the past and know how smoothly she
will want everything to go, so I am not surprised at your excitement at
the thought of making all the arrangements for her, and I am very glad
that she feels strong enough to be present herself. I understand from
your letter that you do not wish for a menu, as you want to choose that
yourself, or for any directions about wines, as you can find all that in
cookery books, but you do want to know about preparations “behind the
scenes,” as it were, to make everything go like clockwork. First,
foremost, and last I am evidently to drop everything and write you at
once! Do you realize, dear child, that I am off, in a few days, on that
motor trip through the Berkshires about which I wrote you? But since it
is for _you_, I will stop my preparations for a little and write this if
it takes me all night!
To set a household like your aunt’s going for such an affair, after it
has been shut off from social life for so long, is almost like starting
with untrained servants, so I shall give you directions in minute
detail. Since you can’t tell yet whether it is to be a dinner of eight
or twelve, I will write a description for one of eight complete and then
describe in general terms the difference between the two.
Public-domain text, read in full here on John Shaqi.
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