The toilet of the hostess may be as elegant as she wishes, anything, in fact, short of an actual evening costume.
Luncheons of ceremony are sometimes given in honor of distinguished guests, or upon special occasions, instead of dinners, and may then be very stylish affairs. Flowers should be artistically arranged, both for the adornment of the parlor and dining-room and the table more sumptuous, though always dainty; broiled delicacies, such as do not require carving, take the place of joints, and too rich dishes, with salads, oysters, croquettes and ices; bouillon is very generally served at large or small lunches, as is also chocolate with whipped cream.
Tea is not expected to be present on these occasions. Coffee, served without cream after luncheon in the prettiest little cups the hostess can muster, is generally at hand.
The table may be decorated with flowers and fruit as a centerpiece, around which should be placed glass dishes of fancy cakes, and bon-bons.
At very formal luncheons each dish is served as a separate course. Instead of coffee being served in the drawing-room, as after dinner, the hostess dispenses it at the luncheon table.
The invitations to fashionable, elaborate luncheons should be handsomely engraved after the following style:
Mrs Robert Barton Keene
Requests the pleasure of
Mrs Frederick Daniel's company at
Luncheon,
Friday, May sixth, at half-past one o'clock.
6 Portland Place.
The toilets of the ladies attending should be elegant, and always appropriate to the occasion.
The hostess usually leads the way to the table, keeping the most distinguished guest at her right, the others following and seating themselves as they choose. Guests are not expected to remain longer than half an hour after they return to the parlors.