passed by the maids. The rolls go with the hot course, the sandwiches
with the salad. When a "buffet" lunch is served at a big reception,
with any number of guests coming and going, all the buffet refreshments
should appear on the table at the same time.

The following dishes cover the essentials of a "buffet" luncheon.
Beverages: punch, coffee, chocolate (poured from urn, or filled cups
brought from pantry on tray); hot entrees of various sorts (served from
chafing dish or platter) preceded by hot bouillon; cold entrees,
salads, lobster, potatoes, chicken, shrimp, with heavy dressings; hot
rolls, wafer-cut sandwiches (lettuce, tomato, deviled ham, etc.); small
cakes, frozen creams and ices.

The informal luncheon at small tables calls for service by a number of
maids, hence the "buffet" plan is preferable.


THE FORMAL LUNCHEON

A "luncheon set" (a luncheon cloth or center-piece with doilies of the
same color and design) or a bare table may be used for the formal
luncheon, with special luncheon napkins, in a three-cornered fold.
Butter is not usually served, the individual dishes (filled) are placed
at the top of the plate without doily, and if a "cup" of some sort is
to be served, an apollinaris glass is placed a little below the water
glass. Bread and rolls had best be passed, though they may be placed in
or on a napkin, instead of a bread dish. Favors, if used, should appear
at the top of the plate, or grouped about the center-piece, with
connecting ribbons to the plates. This is an attractive form of
arrangement. Dishes of candies and bonbons (with bonbon spoon beside