from the pitcher. We will merely indicate five choices for the _piece
de resistance_ of the formal luncheon, 1. Fillets of Beef, with
Raisin Sauce, Parisian Potatoes (ball-shaped) and French Peas. 2.
Broiled Wild Duck, Curried Vegetables, and Currant Jelly Sauce. 3.
Fried Chicken with Tomato Mayonnaise, Steamed New Potatoes and Boiled
Green Corn. 4. Squab Breasts larded around hot ripe Olives, with Brown
Sauce, and Potato Croquettes with Peas. 5. Roast Saddle of Venison,
with Saute Potato Balls and Broiled Tomatoes with Horseradish
Hollandaise Sauce. None of these combinations should disappoint a
formal luncheon guest. When this course is over, the salad should be
substituted for the dinner plate which has been removed.

The salad is by no means the least attractive among the courses. You
may have Pepper and Fruit Salad, with Nut-Bread Sandwiches or an
Asparagus Salad with Lemon Rings. You may incline to Spring Salad with
Horseradish Sandwiches or to Dressed Lettuce with Cheese-Bread Wafers.
Or, again, you may prefer Chicory Salad with Cheese Croquettes. You
have but to choose. With the passing of the salad and its sandwiches,
salt and pepper sets are removed, the table is crumbed and the ice-
cream plates are laid out, together with ice-cream forks and spoons.

Will you have Maroon Ice Cream with Sponge Drops or a Tutti-Frutti Ice?
Canton Mousse with Cream Cones, or Orange Cream Sherbet with Chocolate
Petits Fours? Chocolate Parfait with Lady Fingers or Frozen Neapolitan
Charlotte with Marshmallow Wafers? You must exercise your individual
choice among these and a hundred others.

The passing of the finger-bowl service (plate, bowl and doily) precedes
the appearance of the demi-tasse, and the passing of candies and
bonbons. (At less formal luncheons, the hostess pours the coffee at the