To the hostess, then, goes the responsibility of providing the means of
enjoyment; to the guests goes the responsibility of utilizing this means,
and cooperating with the hostess in making the entire thing a success.
There are huge social possibilities in the luncheon, and it is rapidly
becoming one of America's favorite functions. With both hostess and
guest observing their duties, it must inevitably be a triumph that will
vie with the important dignity of the formal dinner itself.

FORMAL AND INFORMAL BREAKFASTS

Breakfast to some people may mean a hastily swallowed cup of tea or
coffee, and a bit of roll or cake. The early breakfast, of course. But
to many there is a later breakfast that is as elaborate as it is
tempting.

The formal breakfast may be held any time between ten and twelve-thirty.
A fruit course opens the menu, with a mild hors d'oeuvre following. Soup
is never served. After the fruit, fish, broiled or saute is served, and
sometimes deviled lobster if it is preferred. In England, steamed finnan
haddie is the favorite breakfast fish.

The personal tastes of the guests must be taken into consideration in
deciding upon the main course. Lamb or veal chops are acceptable, and
egg dishes are always welcomed. They may be accompanied by mushrooms,
small French peas or potatoes. For the next course, chicken meets with
favor especially if it is broiled or fried with rice. Dessert of frozen
punch, pastry or jellies follows immediately after the chicken; and
coffee, in breakfast cups, concludes the meal. And of course, the hot
muffins and crisp biscuits of breakfast fame are not forgotten-nor the