LUNCHEONS


THE INFORMAL LUNCHEON

The informal luncheon or lunch--originally the light meal eaten between
breakfast and dinner, but now often taking the place of dinner, the
fashionable hour being one (or half after if cards are to follow)--is
of two kinds. The "buffet" luncheon, at which the guests eat standing;
and the luncheon served at small tables, at which the guests are
seated. (In general all that is here said with regard to the "buffet"
luncheon, applies to the "buffet" supper or evening "spread." The only
actual difference is that lighted candles may be used at an evening
luncheon, and that the daytime luncheon may offer courses more
variegated and solid in character than would be suitable for evening
eating.)

Plates, silver and napkins are conveniently arranged on a laid table in
the case of the "buffet" lunch. One or two hot and one or two cold
dishes (according to the number of guests who are to be fed), and one
or two iced desserts with one cream or jelly in mold should be
sufficient. The knife is tabooed at the "buffet" lunch, hence all the
food must be such as can be eaten with fork or spoon. As a rule,
friends of the hostess serve (host and hostess may help), though, if
convenient, waitresses may see to the wants of the guests. To keep the
table from looking crowded, maids may replenish the dishes from pantry
or serving table as may be necessary. Plates of sandwiches or filled
rolls (not too far from the table edge) olives and relishes should also
be arranged on the table, though cakes, candies and salted nuts may be