Page 184, 5th line from bottom, for “icing” read “tracing.”
Page 189, 5th line from bottom, for “box with” read “box and serve with.”
Page 192, 9th line from bottom, for “coloring” read “covering.”
Page 199, 11th line from bottom, for “double its bulk” read “doubled in bulk.”
Page 201, 8th line from bottom, for “one quarter of an inch” read “one and a quarter inches.”
[1]. Transcriber’s note: these Errata have been applied to this text. (2018-08-15)
CHAPTER I
LUNCHEONS
The midday meal, called luncheon, varies in character from a very informal service, where the dishes are placed on the table and the servants leave the room, to one of equal elaboration and formality with that of a dinner. As this meal is made to conform to convenience, it is difficult to give general rules, as rules are conventions of ceremony, and ceremony is sometimes disregarded, as in the case where a larger number of guests are received than the service of the house admits of entertaining in other than an informal manner.
Luncheon proper corresponds to what in foreign countries is called the second breakfast, or déjeûner à la fourchette, where people are seated at the table and served as at dinner. The French breakfast hour, however, is usually twelve o’clock, while luncheon is an hour or more later.