The informal luncheon lost none of its easy congeniality in traveling
across the ocean. There is a certain friendliness that distinguishes
this meal from all others. Sometimes, in fact, the hostess dispenses
with the ceremony of service altogether, and her guests help themselves
from the buffet or side-table. If such is the case, the luncheon
consists of cold meats, ham, tongue, roast beef, etc.; salads, wine
jellies, fruits, cakes, bonbons and coffee. The most usual way, however,
is to serve a more substantial luncheon, retaining just that degree of
dinner formality that is so gratifying to the social sense.
ABOUT THE TABLE
Often the informal luncheon is served on the bare table, making use of
numerous lace or linen doilies instead of the usual table-cloth. (This
does not hold true of the formal luncheon and may not be true even of the
informal one.)
The menu must be appropriate to the season. Tea or coffee are never
served in the drawing-room after the in formal luncheon. If at all, they
are served right at the table at the conclusion of the meal.
Pages:
61
62
63
64
65
66
67
68
69
70
71
72
73
74
75
76
77
78
79
80
81
82
83
84
85