The formal luncheon is very much like the formal dinner, except that it is not so substantial as to menu. The table is laid the same, except that linen doilies are used in preference to table-cloths. The latter are in good form, however, and it is merely a matter of taste in the final selection. Then too, there is never any artificial light at a luncheon, whether it be simple or elaborate.
The formal luncheon usually opens with a first course of fruit—grapefruit, ordinarily, but sometimes chilled pineapple or fruit cocktails. When the fruit glasses are removed, bouillon in two-handled cups is served. Sometimes a course of fish follows, but it is really not essential to the luncheon and most hostesses prefer to omit it. An entrée is next served—chicken, mushrooms, sweetbreads or beef according to the taste and judgment of the hostess; and usually a vegetable accompanies it.
A light salad, prepared with a regard for harmony with the rest of the menu, is always acceptable at the luncheon. Desserts may be the same as those served for dinner,—jellies, frozen puddings, ice-cream, tarts, nuts, etc. It is not customary to retire to the drawing-room for coffee; it is good form to have it served at the table. If the weather is tempting, and if the hostess is so inclined, coffee may be served on the porch. However, these lesser details must be decided by personal taste and convenience.
It may be taken for granted that the hostess would not give a formal luncheon if she had afternoon engagements. For that reason, the guests may stay later than they would at an informal luncheon. Sometimes music is provided, and often there are recitations and dramatic readings. Usually the hour set for a ceremonious luncheon is one-thirty o'clock; it is safe to say, then, that three o'clock or half-past three is ample time to take one's departure.
THE TABLE FOR THE FORMAL LUNCHEON
The appointments of the formal luncheon table are, as was pointed out above, almost identical with those of the dinner table.
In the first place, butter may be served with the formal luncheon and rarely with dinner. Thus we find tiny butter dishes added at the left of each luncheon cover. These plates are usually decorative, and sometimes are made large enough to contain both the bread and butter, instead of just the butter alone. Another difference, though slight:—cut-glass platters for nuts and bonbons take the place of the silver platters of dinner. Candles are not used; nor is any other artificial light whenever it can be avoided.
The formal luncheon offers an ideal time for the hostess to display her finest china, her best silver. It is an occasion when dignity and beauty combine with easy friendliness to make the event memorable, and the wise hostess spares no effort in adding those little touches that go so far towards making any entertainment a success. Menu cards and favors, of course, are "touches" that belong to the dinner table alone; but flowers, service and general setting of the dining-room are details that deserve considerable attention and thought.
HOSTESS AND GUEST
The primary requisite of a successful luncheon is harmonious and agreeable relationship between hostess and guests. This holds true both of the formal and informal luncheons, though particularly of the former. One cannot possibly enjoy a luncheon—no matter how carefully the menu has been prepared, no matter how delightful the environment—if there are awkward lapses in the conversation; if there are moments of painful, embarrassing silence; or if the conversation is stilted, affected or forced.