The luncheon is a less elaborate function than the dinner, but ranks next
it in point of compliment and display. The "stand-up" or buffet luncheon
is much less popular than formerly, in fact even at the so-called buffet
luncheons the guests are now seated at small tables accommodating four.
Invitations are sent out ten days or two weeks in advance, and require
prompt replies.
Formal Luncheons.--Save in a less elaborate menu, the formal luncheon
differs very little from the dinner, except that the latter is at seven
o'clock, and the luncheon almost invariably at one. The menu generally
begins with grape fruit, served in glasses on small plates and doilies,
and on the table when the guests are seated. An orange spoon is used. The
table is set as for dinner, save that less silver is laid. Bouillon,
served in bouillon cups, with a spoon on the saucer may follow. Then may
come lobster a la Newburg; sweet-breads and peas; salad; ices and coffee.
In place of the sweet-breads one may serve squab on toast, fillet of beef,
or broiled chicken; peas, beets, and potatoes cut in balls and cooked in
deep fat may accompany anyone of these. The meat, cut in portions, and
surrounded by mounds of the vegetables, is often served from a large
platter, from which the guests help themselves. The hostess is served
first; this is, that, in case any unfamiliar dish is served, she may show
how it is to be handled. The lady on her right is next in order of
serving. The same etiquette in regard to serving, changing plates, etc.,
is observed as at the dinner, save that the rolls are on bread-and-butter
plates instead of being folded in the napkin. The decorations, ornamental
dishes, candies, and the like are used as at a dinner.
Minor Particulars.--The roast never figures at a luncheon; the courses
consist largely of what are called entrees, the idea being that the repast
is of a lighter character than a dinner. The salad is a special feature;
it may be chicken, Waldorf, fruit, or any kind preferred, but must be
carefully studied in its relation to the other dishes.
[704 MOTHERS' REMEDIES]
The guests keep on their hats during the luncheon, removing the gloves as
they are seated; at an informal luncheon the gloves are removed in the
dressing room.
Very often bridge or some other card game follows the luncheon. If not,
guests are not expected to remain more than half an hour after leaving the
table.
The luncheon--never say lunch--is a favorite form of entertainment for
girls. In this case the dishes served are light and delicate. Mushrooms on
toast, oyster patties or croquettes, a salad, and ices; the menu prefaced
by grape fruit and bouillon, are often thought sufficient for a girl's
luncheon. Sweets are served freely for them.
It is no longer thought correct to go to extremes in carrying out a "color
scheme." Sandwiches are not tied up with ribbons, nor cakes colored to
correspond with the preferred hue. Flowers, ices, and the decorations on
the small cakes passed with the dessert are quite sufficient. Candles, if
used, should have shades to correspond.
Large Luncheons.--The large luncheon has few friends these days; it is too
heterogeneous an affair. Those invited feel it is an easy way of paying
off social obligations; few find it entirely enjoyable. There is more or
less of a crush; one experiences difficulty in finding a table and being
served; it is not appetizing to note evidences that others have eaten at
the same table and departed. And one is likely to be seated with the wrong
people and thus miss much that belongs with and makes pleasant the smaller
affair.
No woman need hesitate at inviting a few friends to have luncheon with
her. She may prepare a simple meal, and if it is nicely served and she
herself gives the cordiality and the conversational impetus that "keeps
things going," her guests will find it enjoyable. She may adopt as much of
the regular method of serving as befits her home and its resources, but
she must make her table as beautiful as possible, and she must not serve
"stewed hostess."