LUNCHEONS.
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.
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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."