|The ideal casserole dish which can go from oven to table (except at a formal dinner),||Chateau de Conde||by Porcelaine De Paris, from Replacements.Ltd|
This is one chapter which really highlights the difference between entertaining in the sixties, and entertaining today. There is an entire chapter devoted to dishes...as in plates and stuff. The main point that Genevieve makes is that "Harmony and appropriateness are always the principal criteria of elegance - in this case, harmony with the rest of your table and with your dining room decor, and appropriateness to the meal that is to be served and to the occasion."
Women, apparently, should "possess two sets of dishes: a simple, relatively inexpensive one for informal and family meals; and another more previous service for formal entertaining." This probably makes a lot more sense in the days where women spent their youth stocking their "glory box" and then bought "wedding china", but today, it doesn't really work like that. In my experience, I've found that people either stick with a basic white set (such as the Maxwell and Williams White Basics), or with a coloured/patterned set you can buy from our many department stores. I actually do have an every day set, and then a good set (which was a bridal shower gift), but I rarely use the good set...mostly because I forget I have it!!
Genevieve highlights that, even in 1960, there is a plethora of "special services" and assorted types of bowls, and that while a purpose designed oyster dish might be nice, they're really not necessary, even when Entertaining with Elegance.