At our first state dinner, given to the Vice-President and Mrs. Sherman, there were thirty-two guests, all Cabinet Officers, Senators and Representatives. To prove my claim to a natural tendency toward simple and everyday methods I need only say that even as the President’s wife it seemed strange to me to have our guests arrive without immediate greetings from their host and hostess. Many a time at Malacañan Palace and in other homes I have gone through the not unusual experience of a hostess who spends the last possible moments in putting “finishing touches” to preparations for a dinner, then hurries off to dress in record time that she may be able to meet her first arriving guest with an air of having been ready and waiting for ever so long.
But at the White House the guests assemble in whatever room may be designated and there, grouped in order of rank, await the entrance of the President and his wife. At this first formal dinner of ours the guests assembled in the Blue Room, the Vice-President and Mrs. Sherman being first, of course, and nearest the door leading into the corridor, while beyond them were the Cabinet officers, then the Senators and Representatives in order of seniority.
Upon our appearance the band began to play “The Star Spangled Banner”—which, let me say parenthetically, is almost as difficult a tune to walk by as Mendelssohn’s “Wedding March”—and played just enough of it to bring us to the door of the Blue Room. After we had shaken hands with everybody the senior aide approached Mr. Taft with Mrs. Sherman on his arm and announced that dinner was served, whereupon Mr. Taft offered his arm to Mrs. Sherman and started for the dining-room.
For my first dinner I chose pink Killarney roses for table decorations and it would be difficult to express the pleasure I felt in having just as many of them as I needed by merely issuing instructions to have them delivered. The White House greenhouses and nurseries were a source of constant joy to me. I had lived so long where plants are luxuriant and plentiful that a house without them seemed to me to be empty of a very special charm and the head horticulturist remarked at once that during my regime his gems of palms and ferns and pots of brilliant foliage were to be given their due importance among White House perquisites. I filled the windows of the great East Room with them, banked the fireplaces with them and used them on every possible occasion.
The state Dining Room is one of the many splendid results of the McKim restoration and, next to the East Room, is the handsomest room in the White House. It is not so tremendously large, its utmost capacity being less than one hundred, but it is magnificently proportioned and beautifully finished in walnut panelling with a fireplace and carved mantel on one side which would do honour to an ancient baronial hall. A few fine moose and elk heads are its only wall decorations.
We had tabletops of all sizes and shapes, but the one we had to use for very large dinners was in the form of a crescent which stretched around three sides of the room. For any dinner under sixty I was able to use a large oval top which could be extended by the carpenters to almost any size. Indeed, I have seen it so large that it quite filled the room leaving only enough space behind the chairs for the waiters to squeeze their way around with considerable discomfort. On this table I used the massive silver-gilt ornaments which President Monroe imported from France along with his interesting collection of French porcelains, clocks and statuettes which still occupy many cabinets and mantels here and there in the house.
These table ornaments remind one of the Cellini period when silversmiths vied with each other in elaborations. Based on oblong plate glass mirrors, each about three feet in length, they stretch down the middle of the table, end to end, a perfect riot of festooned railing and graceful figures upholding crystal vases. Then there are large gilded candelabra, centre vases and fruit dishes to match. In their way they are exceedingly handsome, and they certainly are appropriate to the ceremony with which a state dinner at the White House is usually conducted.
The White House silver is all very fine and there are quantities of it. It is all marked, in accordance with the simple form introduced at the beginning of our history, “The President’s House,” and some of it is old enough to be guarded among our historic treasures.
When I went to live at the White House I found, much to my surprise, that this silver had always been kept in a rather haphazard fashion in chests, or boxes, in the storeroom. I decided to remedy this even though in doing so I was compelled to encroach somewhat upon the White House custodian’s already limited quarters. These quarters are a good-sized office with the house supply rooms opening off it, and a smaller room adjoining. They are on the ground floor just across the wide corridor from the kitchen. At one end of the smaller room I had built a closet with
