DINNERS OF LONG AGO.

Hawke's Bay Tribune, Volume I, Issue 109, 22 April 1911, Page 3 (Supplement)

DINNERS OF LONG AGO.

We have all had some experience of uinner-part'es. Most of us have, at one time or another, attended them — whether sumptuous feasts with scores of guests, or just two or three friends to share a meal, docs not matter in the least. Indeed, it may be said that frequently the spirit of true hosp’tali’y is present to a far greater degree at these friendly little gatherings in a humble way. than at the luxurious bau'inets which form such a contrast tc them. But a still greater contrast is offered by the dinner parties of long

SOME THOUSAND YEARS BACK,

when dinm-r was served in the home I of orie'of our Anglo-Saxon ancestors, i the proceedings opened with the bringI ’tig in of the table. This was no dif-Ifi'-tdt tn-k. for the festive board was ti e<i a board indeed, and not a cuin- !>■ r.-o!. < . unwieldy, massive ami awkward article sii'-l: as the earlv VictorI i;.ns .seem t:» have delighted in At a Saxon dinm-r. th*- table was composed of a nnml.er of easily moved trestles, lon whi<h were laid sufficient boards to P"O , 'idc tin- desired table surface. The w hob- was removed again after the meal. In thos* days, a great ileal more im-|M>rt.'im-c was attach'd to position at the table than is now the ease. At a modern dinner, the scats on the right and left hand of the host or hostess :.re still rc-coguiscd I AS SEAT*OF HONOUR. Tut in rhe old tip,os, those places were consideiablv .sought after, and held in v« rv high esteem Ono of the most prominent articles on the table was the salt. This, which was usmdlv held in a ship-shaped cel- ! l-ir. wa- placed rniygldy in the centre i of the table, the honoured guests sit- ! ting "above the salt.’ - and their .-ertanis and letaiiiors below I Many of the dishes wo now enjov have 1> en handed down to ns through the gci erations. Macaroons were very popular in the days.of Chaucer. Pickles and jellies, and also gingerbread, wore inter extriisiiclv in the reign of Edward IL. while griddle cakes are older -till, having been introduced from Wales, where thev were a common article of diet amongst tlio ancient Briton •