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Page 21
The informal luncheon lost none of its easy congeniality in traveling
across the ocean. There is a certain friendliness that distinguishes
this meal from all others. Sometimes, in fact, the hostess dispenses
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, wine
jellies, fruits, cakes, bonbons and coffee. The most usual way, however,
is to serve a more substantial luncheon, retaining just that degree of
dinner formality that is so gratifying to the social sense.
ABOUT THE TABLE
Often the informal luncheon is served on the bare table, making use of
numerous lace or linen doilies instead of the usual table-cloth. (This
does not hold true of the formal luncheon and may not be true even of the
informal one.)
The menu must be appropriate to the season. Tea or coffee are never
served in the drawing-room after the in formal luncheon. If at all, they
are served right at the table at the conclusion of the meal.
The informal luncheon guest never remains long after the luncheon unless
the hostess has provided special amusement. If the luncheon lasts an
hour the guests may sit around and chat with the hostess for about a half
hour; but they must remember that she may have afternoon engagements, and
it would be exceedingly inconsiderate and rude on their part to delay
her.
THE FORMAL LUNCHEON
The formal luncheon is very much like the formal dinner, except that it
is not so substantial as to menu. The table is laid the same, except
that linen doilies are used in preference to table-cloths. The latter
are in good form, however, and it is merely a matter of taste in the
final selection. Then too, there is never any artificial light at a
luncheon, whether it be simple or elaborate.
The formal luncheon usually opens with a first course of fruit--
grapefruit, ordinarily, but sometimes chilled pineapple or fruit
cocktails. When the fruit glasses are removed, bouillon in two-handled
cups is served. Some-times a course of fish follows, but it is really
not essential to the luncheon and most hostesses prefer to omit it. An
entree is next served--chicken, mushrooms, sweetbreads or beef according
to the taste and judgment of the hostess; and usually a vegetable
accompanies it.
A light salad, prepared with a regard for harmony with the rest of the
menu, is always acceptable at the luncheon. Desserts may be the same as
those served for dinner, jellies, 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 weather is
tempting, and if the hostess is so inclined, coffee may be served on the
porch. However, these lesser details must be decided by personal taste
and convenience.
It may be taken for granted that the hostess would not give a formal
luncheon if she had afternoon engagements. For that reason, the guests
may stay later than they would at an informal luncheon. Sometimes music
is provided, and often there are recitations and dramatic readings.
Usually the hour set for a ceremonious luncheon is one-thirty o'clock; it
is safe to say, then, that three o'clock or half-past three is ample time
to take one's departure.
THE TABLE FOR THE FORMAL LUNCHEON
The appointments of the formal luncheon table are, as was pointed out
above, almost identical with those of the dinner table.
In the first place, butter may be served with the formal luncheon and
rarely with dinner. Thus we find tiny but ter dishes added at the left
of each luncheon cover. These plates 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.-cut-glass platters for nuts and bonbons take the place of the
silver platters of dinner.
Candles are not used; nor is any other artificial light whenever it can
be avoided.
The formal luncheon offers an ideal time for the hostess to display her
finest china, her best silver. It is an occasion when dignity and beauty
combine with easy friendliness to make 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
course, are "touches" that belong to the dinner table alone; but flowers,
service and general setting of the dining-room are details that deserve
considerable attention and thought.
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