Book of Etiquette, Volume 2

OF THE

cheon, in England, that distinguished men and women meet to discuss the important topics of the moment and exchange opinions. It is

day, perhaps because we disdain to ape England's customs, the luncheon has not yet reached the

entlemen are of course welcome; but they are rarely present. It is usually among themselves that the ladies celebrate the ceremony of the luncheon-both formal and informal-and

AL LUN

followed as the dinner hour. If guests are reasonably late they may be excused, but the late dinner guest is correctly considered discourteous. Lord Houghton, famous in England's social history, used to word his invitations simply "Come and lunch with me

es with the ceremony of service altogether, and her guests help themselves from the buffet or side-table. If such is the case, the luncheon consists of cold meats, ham, tongue, roast beef, etc.; salads, wi

THE

ous lace or linen doilies instead of the usual table-cloth. (This does not h

r served in the drawing-room after the informal luncheon. If at al

he luncheon lasts an hour the guests may sit around and chat with the hostess for about a half hour; but they must rememb

RMAL L

me, except that linen doilies are used in preference to table-cloths. The latter are in good form, however, and it is merely a mat

e removed, bouillon in two-handled cups is served. Sometimes a course of fish follows, but it is really not essential to the luncheon and most hostesses prefer to o

llies, frozen puddings, ice-cream, tarts, nuts, etc. It is not customary to retire to the drawing-room for coffee; it is good form to have it served at the table. If the

ater than they would at an informal luncheon. Sometimes music is provided, and often there are recitations and dramatic readings. Usually the hour set

OR THE FORM

able are, as was pointed out above, almos

ates are usually decorative, and sometimes are made large enough to contain both the bread and butter, instead of just the butter alone. Another difference, though slight:-

ake the event memorable, and the wise hostess spares no effort in adding those little touches that go so far towards making any entertainment a success. Menu cards and favors, of c

SS AN

ncheons, though particularly of the former. One cannot possibly enjoy a luncheon-no matter how carefully the menu has been prepared, no matter how delightful the envi

nd simple though delicious menus,-these are the secrets of successful luncheon-giving. And if they cannot be observed, the h

the guests have arrived, she orders luncheon served, and she herself leads the way to the dining-room. The guests may seat themselves in the manner that is most congenial; but in arranging the formal luncheon,

after dinner, but leave the dining-room with the ladies. Neither do they offer the ladies their arms when entering or leaving the dining-r

as another. The guest must also bear in mind that a great part of the enjoyment of the luncheon devolves upon his or her own cordiality and friendliness. Every guest must feel it a duty to supply some of the conversation, and

with the hostess in making the entire thing a success. There are huge social possibilities in the luncheon, and it is rapidly becoming one of America's favorite f

INFORMAL

fee, and a bit of roll or cake. The early breakfast, of course. But to

a mild hors d'?uvre following. Soup is never served. After the fruit, fish, broiled or sauté is served, and s

oms, small French peas or potatoes. For the next course, chicken meets with favor especially if it is broiled or fried with rice. Dessert of frozen punch, pastry or jellies follows immediately after the ch

or the simple breakfast may be started with cereal, served with cream, and followed with broiled finnan haddie and baked potatoes. Eggs, quail or chops, and a crisp salad is another menu often adapted to the late inf

n the morning. It is never very elaborate; it is, in fact,

UNCHEONS AN

gown of silk, crêpe-de-chine, velvet, cloth or novelty material. In the summer preference may

al one while for simpler affairs the sack coat or summe