How to Dine in Style: The Art of Entertaining, 1920

The 1920s marked the high point of refined dining, when silver tray-bearing white-gloved waiters circulated among guests and starched linens and candlelit tables were de rigueur. For the decadent class that came to prominence during the post-war period, achieving a reputation for throwing the most recherché dinner parties meant instant social success, and many an enterprising host or hostess sought advice in J. Rey’s The Whole Art of Dining.

By turns a collection of practical advice and a ca...