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 but ter 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