Luncheon table

“ The large buffet luncheon, like the four o'clock tea, gives opportunity for displaying all the pretty china that one owns. Flowers and fruits may decorate the table or tables, and the most artistic effects may be secured by a little attention to blending and grouping. A hostess who knows how can make her rooms look like a festal bower for these occasions without much money outlay; and if she also is clever in the compounding of made dishes and salads, she can give luncheons that are remembered as the epitome of good style, albeit the bills for the same were surprisingly small. ”

“ Table mats are no longer used in stylish houses, either at luncheon or at dinner. The waiter should have a coarse towel in the butler's pantry, and wipe each dish before he puts it on the table.
Menu-cards are never used at luncheon. Salt-cellars and small water carafes may be placed up and down the luncheon-table.
In our country, where servants run away and leave their mistress when she is expecting guests, it is well to be able to improvise a dish from such materials as may be at hand. Nothing is better than a cod mayonnaise. A cod boiled in the morning is a friend in the afternoon. ”

“ A luncheon served for only one or two may be just as dainty as the most formal function, and far more satisfactory. A napkin or a carving cloth, spread on the bare table, is all sufficient when time is of great value. A poached egg on a bit of buttered toast, a tomato, made more savory by a spoonful of mayonnaise, a cup of tea, and some simple dessert, is a wise luncheon, if time be taken to serve and eat it properly. A glass of milk and a piece of cake, taken standing by the refrigerator, is a foolish luncheon, no matter who does it. ”

“ 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. ”

“ Nearly everything that is to compose the ordinary luncheon for the family may be put upon the table at one time. Of course there must be an exception to this rule when the first course consists of soup or bouillon; but even then all the cold dishes may be in place when the guests are seated. The waiting need be only of the simplest, unless formality is desired. Those about the table may help themselves and one another, while the duties of the waitress may be confined to passing the dishes that are on the sideboard, changing the plates, bringing in hot dishes, etc. ”

“ There should always be flowers in the centre of the table, preferably a flat or low dish or vase, for where there are few guests they should be able to see each others' faces, instead of being obliged to dodge around a tall ornament that effectually conceals those seated on one side of the board from those placed on the other. Bouquets de corsage, while always pretty, are not essential at a simple luncheon, nor are cards necessary.
The table should be spread with the daintiest china and silver. At each plate must be the usual articles—knife, fork, tumbler, butter-plate, and napkin. ”

“ HARVARD LUNCHEON
lay broad crimson satin ribbons across the table at right angles, and then lay the table with doilies over the ribbon as if there were none [Pg 145] there. Have a bowl of American Beauty roses in the centre, or put the flowers in a fancy basket. Or, if it should happen that the men present are especially happy over some rowing victory, put the roses in a long narrow boat in the centre, and have oars stacked at intervals on the table. Use the same menu as for the Yale luncheon. ”

“ As many as four ladies may pour, two during the first, and two during the second hour. Friends of the hostess—they serve all refreshments, though waitresses assist, removing soiled cups and plates and bringing in fresh ones—preside at either table end, and the table is decorated (flowers and candles) . At one end of the luncheon cloth (or the table may be laid with doilies) stands the service tray, with teapot, hot-water pot, creamer, sugar bowl with tongs and cut sugar, and sliced lemons in dish with lemon fork. ”

“ The plates used are ordinarily of rather smaller size than those seen at dinner, as the dishes are of a lighter character, and the handsomest are reserved for the fingerbowls, which [Pg 13] are put on the table with the bonbons and coffee only, unless the meal begins with fruit, when they appear twice.
The question of lighting the table is one that often puzzles young housekeepers or novices at entertaining. "Shall we use candles at luncheon?" they ask, bewildered at the seeming absurdity of the idea. ”

“ In general, we may say that the most formal of luncheons, resembling the dinner in the main features of its serving, has these points of distinction; the number of guests is irregular, usually uncertain, they go to the table singly; they come dressed in any way that the hour of the day, or their recent occupations warrant—men dropping in dressed for business or sporting, and ladies in promenade costumes, with bonnets or hats; the hour is not rigidly fixed,—luncheon, being largely of cold dishes, is not spoiled by a half-hour's tardiness—a late comer is greeted as cordially as the first arrival ”

“ In some households a smaller, lighter tablecloth is used for breakfast and luncheon. In others, a luncheon cloth of embroidered linen, lace or drawn work is used for these less formal meals. In others, the table is left bare and doilies spread where plates and dishes are to be set. Many people who use doilies or a luncheon cloth for luncheon prefer a covered table at breakfast. ”

“ The table at which we sit is covered with a snowy cloth of homespun linen, and the blue and white dishes with the stories upon them which have been thus told for unknown ages almost charm us into forgetfulness of our luncheon itself, until a healthy cheerful country girl appears, 235 and with deft movements and smiling face places before us the appetizing cheese, delicious bread, freshly churned butter, and new milk as well as buttermilk. ”

“ A buffet luncheon is served from the sideboard or from the dining-table, the guests sitting about the room. It is a convenient form of entertainment where many people are to be provided for, or where it is uncertain how many will be present. The bill of fare should consist for the most part of articles that do not require cutting up, since it is difficult to manage this with a plate resting upon one’s knees. Sandwiches, salads, oysters, croquettes, and bouillon are all appropriate, with coffee, ices, cake, and bonbons. ”

“ At a luncheon one removes wraps and veils in the dressing-room, retaining one's hat and gloves, the latter being removed at table, and resumed in the drawing-room after the meal, unless cards are the form of entertainment.
As the guests enter the drawing-room the hostess shakes hands with them and introduces them to one another before going to the dining-room. When no men are present the hostess leads the way to the dining-room, and the guests find their places at the table by the name cards. When men are present the procedure to the dining-room follows the custom at a formal dinner. ”

“ Plates of sandwiches or filled rolls (not too far from the table edge) olives and relishes should also be arranged on the table, though cakes, candies and salted nuts may be 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) ”

“ 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. ”

“ When only members of the family are present at luncheon, the mistress of the house is helped first.
Fruit tarts, pudding, sweet omelette, jellies, blancmange, and ice- cream are all proper dessert for luncheon; also luncheon cake, or the plainer sorts of loaf-cake.
It is well in all households, if possible, for the children to breakfast and lunch with their parents. The teaching of table manners cannot be begun too soon. But children should never be allowed to trouble guests. If not old enough to behave well at table, guests should not be invited to the meals at which they are present. ”

“ Yet we can not blame children for [Pg 200] disliking the usual school luncheon, which is seldom dainty-looking or inviting to the taste; sandwiches roughly and thickly cut, the bread clumsily buttered, and the meat in chunks instead of slices, cake crumbling and soggy, pickles, and pie that has been wedged into a dinner box for hours, are none of them the proper food for exhausted brains. ”

“ The remains of cold joints, nicely garnished, a few sweets, or a little hashed meat, poultry or game, are the usual articles placed on the table for luncheon, with bread and cheese, biscuits, butter, &c. If a substantial meal is desired, rump-steaks or mutton chops may he served, as also veal cutlets, kidneys, or any dish of that kind. In families where there is a nursery, the mistress of the house often partakes of the meal with the children, and makes it her luncheon. ”

“ At a standing-up luncheon the gentlemen should help the ladies and themselves to the various dishes on the table, as dishes are not handed at this description of luncheon; hot entrées and soup are not given. ”

“ Large Luncheons.—The large luncheon has few friends these days; it is too heterogeneous an affair. Those invited feel it is an easy way of paying off social obligations; few find it entirely enjoyable. There is more or less of a crush; one experiences difficulty in finding a table and being served; it is not appetizing to note evidences that others have eaten at the same table and departed. And one is likely to be seated with the wrong people and thus miss much that belongs with and makes pleasant the smaller affair. ”

“ As a rule these articles are highly ornamental, and are meant to be used on the table or sideboard; they are usually brought into requisition at breakfast, luncheon and supper, and are undoubtedly most serviceable in households where only a few servants are kept, as by their aid dainty little dishes such as fried or scrambled eggs, omelettes, stewed kidneys, broiled tomatoes, welch rarebit or cheese fondu, and similar preparations can be speedily prepared at the early morning meal, or at a late supper "after the theatre." For dwellers in flats the chafing dish is almost indispensable. ”

“ Tom alone, a large hamper by his side.
T.—Well, this isn't such bad fun after all, as long as one can rest. I haven't chopped much wood yet, I thought I'd do it after luncheon. I shall feel so much stronger then, and be able to work twice as hard. Let me see, it must be time to lay the table. (Opens lid of hamper and looks in.) Ah, this does look good! Sausage rolls, chicken sandwiches, a salad, jam tarts, all kinds of nice things! I am so glad there is no one to share it with me! I How much nicer it is to lunch by one's self. ”

“ Gladstone, who thought modern luxury rather disgusting, used to complain that nowadays life in a country house meant three dinners a day, and if you reckoned sandwiches and poached eggs at five o'clock tea, nearly four. Indeed, the only difference that I can perceive between a modern luncheon and a modern dinner is that at the former meal you don't have soup or a printed menu. ”

“ There is no limit to the number of courses a hostess may offer if she really sets out to show what she can do if she tries; every year gastronomic possibilities increase, and an ambitious woman may pile patés on croquettes, and salads on sherbets, and creams on top of everything else ad libitum, if she so wishes. But a luncheon should be a luncheon, not a cooking-school display. ”

“ Luncheon for ladies is easily provided where there are no ravenous schoolboys and girls to cater for, because, as they will dine late, the luncheon need not be a hot spread meal. A tray with slices of cold meat, bread, butter, cheese, or perhaps some cold potatoes fried, or any easily warmed little dish remaining from yesterday's dinner, will make an ample luncheon, with a glass of beer or some claret. But if there are schoolboys and girls who come home to an early dinner, it is indispensable that it should be a real dinner, and no make-believe. ”

“ Meals of many courses are neither practical nor popular with the modern hostess. For a company luncheon or supper it is not necessary to serve more than a hot dish, a salad, a biscuit or sandwich, a dessert and a beverage. A first course and a relish may be provided if desired.
SUNDAY NIGHT SUPPERS
The following menus were arranged especially as Sunday night suppers, but they are equally suitable for midday luncheons or high teas. Many of the dishes will be found desirable for afternoon teas or evening spreads, and for use in tea and lunch rooms, and for automobile picnics. ”

“ This is succeeded by an entrée, and that in turn by the principal meat course of the dinner, usually filet de bœuf, accompanied by one or two fine vegetables. Next comes Roman punch, then game or poultry, followed or accompanied by salad, and after that is the dessert—pastry, ices, creams, fruits, coffee, etc. As may be seen by comparing this outline with the directions given for a luncheon, the two are very much alike. The chief difference is in the kinds of food. Those served at a dinner are generally of a more solid character than those prepared for a luncheon. ”