The Wheeling daily intelligencer. [volume] (Wheeling, W. Va.) 1865-1903, 1877-06-29
GheGttelligeueer.
LUNCHEON.
Tho Etiquette and Composition
of the Noon MeRl-The Latest
Authoritative suggestions.

Tho Etiquette and Composition
Of the Noon MeRl-The Latest
Authoritative suggestions.
From IIarpCr's barar.
Luncheon has with many Of US now
taken the place Of the noon meal, which
used to be the dinner Of our ancestors.
1t ia an important meal, although one
without ceremony, and the table is to be
bOuntifully supplied for it. The chill.
dren Of the family are allowed 10 come 10
the table then; II Is usually their dinner
hour, and II is right to attend in their
manners then and there, but at grand
lunCheons, whcre guests are especially
and ceremoniously invited, they are not
admitted. The usual hour for luncheon
Is at one in the afternoon. The table is
laid SO as to allow people to wait upon
themselves in great measure, although
much as for dinner, except for the small
knives and forks, with or without nap.
kinS, as one pleases, and with spoons,
salts, water and whatever is required;
but all the dishes, hot and cold and sweet,
are put on ut the same time. At lunch.
con there is no order OF going in, as at
dinner; gentleman does not take a lady,
but all go along informally when il is
announced, sometimes the hostess going
first herself and others following, and
the rest dropping in as they are
ready. All the strict ceremony ac-
cOmpanying dinner IL carefully avoid.
ed at luncheon. OF course, when
1t Ia an elaborate affair Of invited
guests, the arrangements are more formal.
Every one sits at the table. In the usual
home luncheon, however fine, the ser.
wants leave the room after seeing that ev.
cry one is once helped, although at grand
luncheon they remain-lcaving usually
because, with the iniormality and free
conversation allowed by the luncheon,
their presence is undesirable. In private
life the luncheon may bc rs rich or as
simple as it is thought best. Bread and
butter and len, with cold meat and honey,
or some sweet-meat, are n sufficiently
suitable luncheon, even ii one is surprised
ut ii; but where there are guests, where
il is desired to to make better appear.
ance, or where there ia wealth and an
establishment to he properly kept up, a
much Choicer bill Of fare will be pre-.
scented. Luncheon parties have Of late
years become quite popular. They are
not 80 solemn as dinner parties, and they
require very much less care, while their
errors are not irretrievable, rs in the
latter, and they afford opportunity Of
meeting people who may be engaged
elsewhere at dinner or for the evening.
But II has also become fashion to give
luncheon parties where the guests are
exclusively ladies. They are, Of course,
pleasant. The guests, who at other
luncheons wear their hats, at these lay
them Of, and are in handsome demi.
toilette. Everything is devoid Of re.
straint, and when luncheon is announced
the dishes are found TO be those which
beat please the feminine palate. The
presence Of ladies alone pre- supposes
that their husbands are occupied by bust.
ness and other duties and pleasures,
and that the ladies find it necessary 10
make their own pleasure. But as society
is composed OF ladies' and gentlemen, any
thing that separates the sexes, as ii the
companionship OF either alone were more
enjoyable, can only be injurious, for it
GlWaYs tends, il ever so slightly, 10 de-
generate the behavior Of both parties.
We have never attended one Of these
luncheon parties Of ladies merely, how.
ever pleasant, without a certain sense Of
degradation, rs il We were gathering Of
the members OF various harems 10 whom
the society Of the other sex is forbidden;
and their custom seems 10 Us essentially
low.brcd. Nevertheless, they are at pres.
ent n fashion, although probably II fleet
ing one; but the rules that regulate their
abIe do not differ in any appreciable de.
gree from those OF other luncheons. A
very suitable luncheon for quite mum.
bOr will be made with cold salmon ut one
end Of The table and cold lamb ut the
other, with ham and chicken salad at
each side Of the central ornament Of
flowers and fruit, going down the table,
and cold fowl and game pie on either
side oil t,going across; on the side at one
end viii be n tart, opposing wNter.iCcs;
Charlotte Russe At the other, opposing
ice cream; dishes Of lobster salad at the
upper right hand and lower left hand
cOrners; OF Strawberries and cherries in
the corresponding places; cream plain and
whipped, cuStards, blanc manages, iellics,
candies, will fill up the intervening spaces
and bread and butter in wafer slices will
he passed, with tea and coffee, and all the
wines thought best, or, preferably to the
latter, large china bowl OF Claret punch
may stand upon the sideboard for those
who choose to take il. A lady will al.
ways be careful in the matter OF wine and
punch, not altogether from fear or prinCi.
pie either, but because, rs a point Of Ell.
luet!e, it is not expected that a young
lady will have her glass retilled, and 10
do 20 confesses that she is not young, but
ia ono Infatuated to the pleasure oil the
table, and causes her TO DO regarded by
gentlemen as more animal than spiritual,
Tobs her Of something OF her bloom, in
laot, and gives her q lower level. In
glnter such bill Of fare rs that which
We have given will be changed, grapes and
hot'house and candied fruits taking the
place Of the late spring and early sum.
mcr ones, with oranges variously dressed,
richly colored mNrmalades and iellies
and hot roast turkey, outlets, partridges
and things Of the sort will take the place
Of the cool salads, together with tho hot
potato chips and with scalloped oysters
the tarts and cakes and light dishes will
to much the same, and the whole may bC
led Of with white soup. The informally
and grace Of luncheon parties make then
remarkably pleasant, but they arc expect
ed to break up on leaving the table.