“It seems to me that, geographically and logically, Washington should be the representative social city of the land. Here are the headquarters of the country’s official and diplomatic life, and every distinguished visitor to our shores comes to Washington for a time. The home life is more representative, too, than it is in any other city. No city in the entire country is more beautifully laid out or has more natural charm during the months given over to official and social life than Washington. I hope one day to see it the recognized social centre of the United States.” To assist her in her social duties, she followed Mrs. Roosevelt’s example of engaging a social secretary, and Miss Alice Blech filled this position during the first part of the administration. President Taft was the first of the Executives to receive the increased presidential salary. After much discussion, Congress had finally raised the yearly stipend from $50,000 to $75,000, with an additional $25,000 for travelling expenses. Upon his induction into office, President Taft was asked his views upon serving liquor at the White House functions. He referred his questioner to a letter he had written to be read in the Sunday schools of the country a few weeks before. It read in part: MY DEAR YOUNG FRIENDS: The excessive use of intoxicating liquors is the cause of a great deal of the poverty, degradation, and crime of the world, and one who abstains from the use of such liquor avoids a dangerous temptation. Each person must determine for himself the course he will take in reference to his tastes and appetites, but those who exercise the self-restraint to avoid altogether the temptation of alcoholic liquor are on the safe and wise side. The state dinners of the Taft administration cost from eight to twelve dollars per plate, according to their elaborateness and the number and the personnel of the guests. The diplomatic dinner, being the most sumptuous, cost around twelve hundred dollars. Mrs. Taft followed no set rule with reference to the menus or the wine course, the number of wines served being dependent upon the menu. Cocktails or white wines with the oysters, claret or sherry with the soups, champagne with the entrees, champagne, burgundy, or sauterne with the principal course, port with the sweets, and brandy or cordial to finish with. Good taste was always the dictator. Outside of the state dinners, no wines were served at any of the functions save the champagne punch at the formal receptions, at which a buffet supper was provided usually of dainty sandwiches, salads, relishes, croquettes, little cakes, ices, and champagne punch, and coffee. Mrs. Taft served delicious punch and preferred to make it herself. There is a story to the effect that, during one of her affairs, to her great distress the supply became exhausted and she herself descended to the pantry to direct the preparation of a fresh supply.