slight.-cut-glass platters for nuts and bonbons take the place of the
silver platters of dinner.

Candles are not used; nor is any other artificial light whenever it can
be avoided.

The formal luncheon offers an ideal time for the hostess to display her
finest china, her best silver. It is an occasion when dignity and beauty
combine with easy friendliness to make the event memorable, and the wise
hostess spares no effort in adding those little touches that go so far
towards making any entertainment a success. Menu cards and favors, of
course, are "touches" that belong to the dinner table alone; but flowers,
service and general setting of the dining-room are details that deserve
considerable attention and thought.

HOSTESS AND GUEST

The primary requisite of a successful luncheon is harmonious and
agreeable relationship between hostess and guests. This holds true both
of the formal and informal luncheons, though particularly of the former.
One cannot possibly enjoy a luncheon-no matter how carefully the menu
has been prepared, no matter how delightful the environment--if there are
awkward lapses in the conversation; if there are moments of painful,
embarrassing silence; or if the conversation is stilted, affected or
forced.

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