them) are placed on the table at will, wherever they make the best
appearance, but large dishes with spoon must be taken from the serving
table and passed.


THE FORMAL LUNCHEON MENU

The cocktail is the preliminary entering wedge of the formal luncheon.
Some hostesses serve a light cocktail with very thin sandwiches or
wafers in their drawing room before luncheon proper is served. At the
latter the fruit cocktail (served on small plate, with doily, glass and
spoon) or a Lobster or Scallop Cocktail (oyster fork) is followed by
the first course.

Here there is a wide choice--Cream of Pea soup with or without
croutons, Lobster Bisque, Mock Turtle, Consomme (Parmesan or Chicken),
White Soup with Wine--whatever best fits in with the general scheme of
the luncheon may be served. The handles of the bouillon cup, when it is
placed before the guest, should parallel the edge of the table.

The passing of Bread Sticks, Olives and Radishes should precede the
removal of the bouillon cup, and the placing before the guest of the
warmed plates for the fish. Here we have the same embarrassment of
riches. Deviled Crabs, Fried Sardines, Fish Cutlets with Dutch Sauce,
Fried Shad Roe, Oyster and Mushroom Patties, Halibut in any style,
together with rolls (passed in napkins) and Dressed Cucumbers will
answer for the fish course.

Before the meat course the claret cup should be poured, the waitress
ready with napkin in her left hand to catch any drops which may spill