Spontaneity of conversation and ease of manner, together with a hostess who knows how to plan delightful little surprises, and simple though delicious menus,—these are the secrets of successful luncheon-giving. And if they cannot be observed, the hostess had better direct her energies toward strictly formal entertainments; the luncheon is not one of her accomplishments.
The hostess receives in her drawing-room. She rises as each guest enters the room, greets her, or him, as the case may be, with outstretched hand, and proceeds with any necessary introductions. As soon as all the guests have arrived, she orders luncheon served, and she herself leads the way to the dining-room. The guests may seat themselves in the manner that is most congenial; but in arranging the formal luncheon, the hostess usually identifies the correct seat with a small place card. If there is a guest of honor, or a lady whom the hostess wishes to show deference to, she is given the place to the right of the hostess.
If there are gentlemen at the formal luncheon, including the hostess' husband, they do not remain at the table to smoke and chat as they do after dinner, but leave the dining-room with the ladies. Neither do they offer the ladies their arms when entering or leaving the dining-room. If the host is considerate, and is fortunate enough to have a porch, she will suggest that the gentlemen have their cigars on the porch.
A well-bred guest will never take advantage of the leniency toward late-comers to the luncheon. It is always rude to keep people waiting; but it is doubly so to be lax in one's punctuality because one rule is not as exacting as another. The guest must also bear in mind that a great part of the enjoyment of the luncheon devolves upon his or her own cordiality and friendliness. Every guest must feel it a duty to supply some of the conversation, and if he is not naturally conversant, it might be wise to decide upon and remember several interesting little anecdotes that the company will enjoy hearing. No one can be excused from silence or lack of interest at the luncheon.
To the hostess, then, goes the responsibility of providing the means of enjoyment; to the guests goes the responsibility of utilizing this means, and cooperating with the hostess in making the entire thing a success. There are huge social possibilities in the luncheon, and it is rapidly becoming one of America's favorite functions. With both hostess and guest observing their duties, it must inevitably be a triumph that will vie with the important dignity of the formal dinner itself.
FORMAL AND INFORMAL BREAKFASTS
Breakfast to some people may mean a hastily swallowed cup of tea or coffee, and a bit of roll or cake. The early breakfast, of course. But to many there is a later breakfast that is as elaborate as it is tempting.
The formal breakfast may be held any time between ten and twelve-thirty. A fruit course opens the menu, with a mild hors d'œuvre following. Soup is never served. After the fruit, fish, broiled or sauté is served, and sometimes deviled lobster if it is preferred. In England, steamed finnan haddie is the favorite breakfast fish.
The personal tastes of the guests must be taken into consideration in deciding upon the main course. Lamb or veal chops are acceptable, and egg dishes are always welcomed. They may be accompanied by mushrooms, small French peas or potatoes. For the next course, chicken meets with favor especially if it is broiled or fried with rice. Dessert of frozen punch, pastry or jellies follows immediately after the chicken; and coffee, in breakfast cups, concludes the meal. And of course, the hot muffins and crisp biscuits of breakfast fame are not forgotten—nor the waffles and syrup, either, if one is partial to them.
For an informal breakfast, the menu is correspondingly less elaborate. Once again it begins with fruit, and it may be followed by the good old-fashioned course of ham or bacon and eggs with johnny-cake and potatoes; or the simple breakfast may be started with cereal, served with cream, and followed with broiled finnan haddie and baked potatoes. Eggs, quail or chops, and a crisp salad is another menu often adapted to the late informal breakfast. Desserts should be simple; sweets are seldom indulged in at breakfast. Buns with marmalade or honey are always acceptable, and frozen puddings seem to be a just-right finish to a delicious breakfast.