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Page 22
HOSTESS AND GUEST
The primary requisite of a successful luncheon is harmonious and
agreeable relationship between hostess and guests. This holds true both
of the formal and informal luncheons, 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 environment--if there are
awkward lapses in the conversation; if there are moments of painful,
embarrassing silence; or if the conversation is stilted, affected or
forced.
Spontaneity of conversation and ease of manner, together with a hostess
who knows how to plan delightful little surprises, and simple though
delicious menus,-these are the secrets of successful luncheon-giving.
And if they cannot be observed, the hostess had better direct her
energies toward strictly formal entertainments; the luncheon is not one
of her accomplishments.
The hostess receives in her drawing-room. She rises as each guest enters
the room, greets her, or him, as the case may be, with outstretched hand,
and proceeds with any necessary introductions. As soon as all 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, the hostess
usually identifies the correct seat with a small place card. If there is
a guest of honor, or a lady whom the hostess wishes to show deference to,
she is given the place to the right of the hostess.
If there are gentlemen at the formal luncheon, including the hostess'
husband, they do not remain at the table to smoke and chat as they do
after dinner, but leave the dining-room with the ladies. Neither do they
offer the ladies their arms when entering or leaving the diningroom. If
the host is considerate, and is fortunate enough to have a porch, she
will suggest that the gentlemen have their cigars on the porch.
A well-bred guest will never take advantage of the leniency toward
late-comers to the luncheon. It is /always/ rude to keep people waiting;
but it is doubly so to be lax in one's punctuality because one rule is
not as exacting 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 if he is not naturally conversant, it might
be wise to decide upon and remember several interesting little anecdotes
that the company will enjoy hearing. No one can be excused from silence
or lack of interest at the luncheon.
To the hostess, then, goes the responsibility of providing the means of
enjoyment; to the guests goes the responsibility of utilizing this means,
and cooperating 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 functions. With both hostess and
guest observing their duties, it must inevitably be a triumph that will
vie with the important dignity of the formal dinner itself.
FORMAL AND INFORMAL BREAKFASTS
Breakfast to some people may mean a hastily swallowed cup of tea or
coffee, and a bit of roll or cake. The early breakfast, of course. But
to many there is a later breakfast that is as elaborate as it is
tempting.
The formal breakfast may be held any time between ten and twelve-thirty.
A fruit course opens the menu, with a mild hors d'oeuvre following. Soup
is never served. After the fruit, fish, broiled or saute is served, and
sometimes deviled lobster if it is preferred. In England, steamed finnan
haddie is the favorite breakfast fish.
The personal tastes of the guests must be taken into consideration in
deciding upon the main course. Lamb or veal chops are acceptable, and
egg dishes are always welcomed. They may be accompanied by mushrooms,
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 chicken; and
coffee, in breakfast cups, concludes the meal. And of course, the hot
muffins and crisp biscuits of breakfast fame are not forgotten-nor the
waffles and syrup, either, if one is partial to them.
For an informal breakfast, the menu is correspondingly less elaborate.
Once again it begins with fruit, and it may be followed by the good
old-fashioned course of ham or bacon and eggs with johnny-cake and
potatoes; 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 informal breakfast. Desserts should be simple; sweets are seldom
indulged in at breakfast. Buns with marmalade or honey are always
acceptable, and frozen puddings seem to be a just-right finish to a
delicious breakfast.
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