Luncheon and Tea.
Family luncheons and teas are rarely served in courses. Tea, cocoa, or chocolate is, as a rule, served at these meals, so that the table is set in practically the same manner as for breakfast; but the plates are placed for each person, and unless there be meat to carve, the carving knife and fork are not put on. The bread, butter, cake, preserves, etc., are placed on the table when it is set. If hot meats, vegetables, soup, or cakes be served, the cold plates must be changed for hot ones. When meats, vegetables, or salads have been served at these meals, the plates should be changed before the cake and preserves are passed.
For luncheon, such dishes as these are suitable: eggs in any form, soups, salads, cold meats, with baked or warmed up potatoes, any kind of broiled meat or fish, any simple made dish, fresh fruit, stewed fruit, preserves, cake, gingerbread, etc.
Any dish (except soup and fresh fruit) that you serve for luncheons will be suitable for tea.