numerous lace or linen doilies instead of the usual table-cloth. (This
does not hold true of the formal luncheon and may not be true even of the
informal one.)

The menu must be appropriate to the season. Tea or coffee are never
served in the drawing-room after the in formal luncheon. If at all, they
are served right at the table at the conclusion of the meal.

The informal luncheon guest never remains long after the luncheon unless
the hostess has provided special amusement. If the luncheon lasts an
hour the guests may sit around and chat with the hostess for about a half
hour; but they must remember that she may have afternoon engagements, and
it would be exceedingly inconsiderate and rude on their part to delay
her.

THE FORMAL LUNCHEON

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. Some-times a course of fish follows, but it is really
not essential to the luncheon and most hostesses prefer to omit it. An
entree is next served--chicken, mushrooms, sweetbreads or beef according