Gala-Day Luncheons: A Little Book of Suggestions

by Caroline French Benton

HONITON LACE DOILY.

No cloth is used nowadays, but pretty doilies are laid on the bare surface; where one has been so unfortunate as to have the appearance of her table ruined by the defacing marks of hot dishes, she often refuses to dispense with the table-cloth, yet if she knew what a very simple and inexpensive thing it is to have a fresh polish put on, she would doubtless send for the furniture dealer at once; even without the aid of that individual she can improve matters by applying a purchased polish, rubbing it in well with a flannel cloth; indeed, rubbing is the secret of a handsome table top. Then, too, she probably does not consider that when her doilies are in place, very little of the wood is exposed to the critical eye, while in that little is reflected the flowers and lights which give a double brilliance to the decorations. But if one is incorrigible and insists on a cloth in spite of all persuasions, then the next-best thing is to have a pretty one, one with openwork or lace, or at least with a handsome fringe, which will give some effect of elaboration. But doilies are so pretty, so much prettier than any cloth, no matter how beautiful; they come in all sizes and at all prices, from the exquisite Honiton lace ones, which are almost too delicate to use, on to the combined linen and lace which are not expensive; from the cobwebs of drawn work from Mexico, which look as though they would fall to pieces if handled and which really wear a lifetime, to the plain squares of hemstitched linen, which are pretty enough for any table and can be made at home by the skilful needlewoman. One who can make even simple fancy work to-day can keep herself in lovely things for the luncheon table with small cost except in time. The same thing is to be said of the centrepiece: one can have anything almost, but it should be all in white. There are times when one wishes an embroidered square or circle, but ordinarily white lace is the best choice, for the effect of the flowers is always better if no colour is mingled with their own. As to the flowers themselves, they should not be over-elaborate. Of course a woman of unlimited means may expend a vast sum on a basket of orchids or some other fashionable flowers for her table, but while it is desirable to have a pretty effect, all undue gorgeousness is out of harmony with the presumably informal meal. A woman who plans her table decorations herself will probably evolve something more original and more pleasing than the hackneyed result a florist would attain, should she summon him to her aid. A quantity of roses lightly grouped in a bowl or arranged in a basket has a grace which is not found in a merely conventional arrangement. There are artistic bunches of wild flowers which give delight whenever the eye falls on them, and clusters of ferns which on a hot summer's day make one feel cool and comfortable. A pot of growing violets is a simple thing, but it is infinitely better than a "design" from a greenhouse. No one should despair if she cannot have a professional to help her arrange the flowers for her luncheon table; let her give thanks.

There are combinations of flowers which give prettier effect than does one flower alone, such as jonquils and violets, or white hyacinths, or mignonette and Roman hyacinths, or scarlet carnations and white roses. A little study will enable the hostess to plan something unique and attractive. Indeed, her personal touch is needed nowhere so much as here, since she can stamp her decorations with her individuality.

Besides the flowers, a decorative effect is given to the table by the small dishes of silver, or silver-gilt, and cut glass, which stand around the centrepiece and hold salted nuts, bonbons, almonds, candied ginger, crystallised fruits, and often peeled radishes, celery hearts, and jelly as well. These are seen in silver with a stem three inches high for the daintier things, but any pretty bonbon dishes are correct form, whatever they are.

After these things are in place, the silver is next to be considered: luckily the fashion of displaying all one happens to own is no longer considered in good taste; it was always rather vulgar and savoured of the shop, and no one can regret that the fancy has gone by. All that is needed now is the oyster fork, or, if fruit is to be the first course, a spoon or fork on the right, then the soup spoon, and either one or two knives as will be needed; on the left either two or three forks; the handsome dessert or ice cream spoon may lie across the top of the plate. There are always changes going on in table silver, yet good things are really never out of date. For instance, bouillon spoons have perfectly circular bowls at present, yet if one does not happen to own a set of these, teaspoons do quite as well to use with small cups or bowls. So with salad forks; the tines grow longer or shorter from season to season, yet any fork may be used for salad, whether intended for that particular course or not. Ordinary ice-cream spoons or forks are modified also; sometimes one sees a combination of the two, or a spade-shaped spoon is pronounced the only proper thing. Since every year brings out something new, the only safe rule for the housekeeper to observe is to buy things which are not extreme, and then use them with an easy mind, whatever be the fancies of the day.

The custom of having a decorated service plate at each place is such a good one that it is likely to remain long in vogue. It is intended to hold the oyster plate, the plate with the bouillon bowl if the latter has no saucer, and the plate with the first hot course, after which it is removed with the one that has been used. When the guests come to the table this service plate holds a roll folded in a napkin.

Small bowls with two handles are used for the bouillon or soup at luncheon, but if one does not have them, an ordinary cup of rather good size is substituted. The plates used are ordinarily of rather smaller size than those seen at dinner, as the dishes are of a lighter character, and the handsomest are reserved for the fingerbowls, which are put on the table with the bonbons and coffee only, unless the meal begins with fruit, when they appear twice.