Lillian Eichler

“ A light salad, prepared with a regard for harmony with the rest of the menu, is always acceptable at the luncheon. Desserts may be the same as those served for dinner,—jellies, frozen puddings, ice-cream, tarts, nuts, etc. It is not customary to retire to the drawing-room for coffee; it is good form to have it served at the table. If the weather is tempting, and if the hostess is so inclined, coffee may be served on the porch. ”

“ The guests may seat themselves in the manner that is most congenial; but in arranging the formal luncheon, the hostess usually identifies the correct seat with a small place card. If there is a guest of honor, or a lady whom the hostess wishes to show deference to, she is given the place to the right of the hostess.
If there are gentlemen at the formal luncheon, including the hostess' husband, they do not remain at the table to smoke and chat as they do after dinner, but leave the dining-room with the ladies. ”

“ It is usually among themselves that the ladies celebrate the ceremony of the luncheon—both formal and informal—and that it has survived, and is tending to become permanently popular, is sufficient proof of its success. It is often preceded or followed by cards or other simple entertainment. ”

“ Eggs, quail or chops, and a crisp salad is another menu often adapted to the late informal break-fast. Desserts should be simple; sweets are seldom indulged in at breakfast. Buns with marmalade or honey are always acceptable, and frozen puddings seem to be a just-right finish to a delicious breakfast. ”

“ Every guest must feel it a duty to supply some of the conversation, and if he is not naturally conversant, it might be wise to decide upon and remember several interesting little anecdotes that the company will enjoy hearing. ”

“ The menu must be appropriate to the season. Tea or coffee are never served in the drawing-room after the informal luncheon. If at all, they are served right at the table at the conclusion of the meal. ”

“ A fruit course opens the menu, with a mild hors d'œvre following. Soup is never served. After the fruit, fish, broiled or sauté is served, and sometimes deviled lobster if it is preferred. In England, steamed finnan haddie is the favorite breakfast fish.
The personal tastes of the guests must be taken into consideration in deciding upon the main course. Lamb or veal chops are acceptable, and egg dishes are always welcomed. ”

“ Neither do they offer the ladies their arms when entering or leaving the dining-room. If the host is considerate, and is fortunate enough to have a porch, she will suggest that the gentlemen have their cigars on the porch. ”