The refreshments usually consist of dainty sandwiches, salads, perhaps creamed oysters or chicken, bouillon, chocolate, coffee, or lemonade.
Afternoon teas are less formal and less elaborate than receptions. The refreshments consist of tea, with thin slices of bread and butter, thin biscuits, and cake.
At a dancing party the hostess receives, together with her daughters and any guests whom she honors by asking. The host may receive, as well, but his chief duty is to keep a watchful eye upon his guests, looking out for the chaperons, and seeing that the young people are supplied with partners for the dances.
At a débutante party the mother stands nearest the drawing-room door, the daughter next her, and the father beyond. The mother greets each guest and then introduces the daughter. At the supper or dinner her brother or father takes out the débutante, who sits at her father's left. In case her brother takes her out, her father takes out the oldest or most honored lady present.
The successful host and hostess see to it that all their guests are introduced to each other, if this is possible, so that the best of cordiality and the least restraint may characterize their mingling.
Breakfasts and Luncheons
Breakfasts may be homelike, informal affairs, or quite ceremonious. The hour of this meal is at any time before one o'clock, usually twelve or twelve-thirty. After one o'clock the affair becomes a luncheon.
Men are invited to a breakfast, but usually at a luncheon the guests are all women.
A real breakfast menu, such as is often served on Sunday mornings in the country, consists of fruit, cereal, a chop, or steak, or fishballs, with potatoes, eggs in some form, muffins or hot rolls, and coffee, waffles or hot cakes, or, in New England, doughnuts.
The menu for luncheon consists usually of soup, fruit, lobster in cutlets or croquettes, with mushrooms, or omelet, or fish; broiled chicken, or lamb chops, with green peas and potatoes; a salad, crackers and cheese; ice cream, with coffee, tea, or chocolate.
