Evening star. [volume] (Washington, D.C.) 1854-1972, 1881-06-25

English LuncheOns.
Iron Hsrper's Bszar.l
The prevailing fashions In America for for
NAL lupcheoBs, and whether ana Ia what way
they differ from those obtaining In England.
We 90 not know, but as questions are often
do on such occasions, short notice OF the last
thing on this side the water may not come
amiss. The invitation mast be lasued at least
sometimes three weeks notice is given, the
length varying with the greater or less"height"
Of the season. No cards are sent, but notes not
for a dinner invitation, as luncheon guests are
usually more intimate friends than those at the
larger entertainment. Refusals II necessary,
invitation, In order that fresh invitations may
be issued by the hostess; hence the prudence
displayed py three weeks notice, as it en-
ables her to fl her table In spite OF refusals the
second issue giving two weeks notice. In
London, where the men are at leisure during
the day, the guests are of both sexes In
equal proportions. Men go in morning dress,
cut away coats, &c. Ladies' wear visiting COS
tunes, and retain their bonnetS. Usually
loose outer mantle Is worn, which is taken Off
In the entrance hall, and left with the footman.
required by the size OF the party, a butler and
two footmen being Sufficient for q luncheon Of
eighteen. After your wrap Is removed, the but
Ter precedes you up stairs, after asking your
name, opens the drawing room door, and an.
nounces "Mr and Mrs. Blank. In distinct
voice-not Mrs and Mr., J" as we have twice
doubtless wished to be ''polite to the lady y
Your hostess greets you upon your entrance
and after few remarks Introduces you to the
6 no aES 20 s a he
unless by special request. When all the guests
are assembled. where the number is large, the
hostess often asks each gentleman to take
table; though 1t Is more correct "a luncheon
not being so formal as dinner) for the COM
pany to go down irregularly. A small paper
menu, bearing the guests name on one side, is
usually put by each place, or very tiny card,
with the name plainly written on it. is laid
before It, and people wander along until they
this, though it sounds confusing is not SO In
reality.
The table is set precisely as for dinner, and
the diners Little from that Of the Later
number Of dishes and of courses is smaller, and
the food rather lighter In quality. Various
wines are served-sherry with soup, hook and
sherry with fish, champagne with the Joint.
then claret, and afterward hook, claret, or
whatever you prefer. Apollinaris Is the mineral
water most commonly taken, but the butler
may prefer. Plain water stands In Venetian
carafes on the table, but Is rarely called for.
We give one menu for party OF twelve, which
Potage aux tomatoes. Fllets de saumon a la
JoinVille. Supreme de volatile aux rrufres
Gigot de mouuon. Macedonia de legumas.
Creme yanille aux marrons. Gelee au Maras-
1t Is usual to have two dishes OF everything
prepared, and the two footmen pass down the
sides OF the table simultaneously, beginning
started on the left at the hosts end, aud On the
right at the hostess'S, the fab would reverse
this and start on the left from the hostess, and
at side table and serves the soup fish, &C., to
the footmen. these three men never leave the
room; the dishes are brought to and carried
from the room by underservants. Where there
Is no serving room attached to the dining room
screen Is usually placed before the door used
for this purpose. as 1t has to be kept open. AS
soon as the guest has finished with his plate it
Is removed and q fresh plate, knife and fork
are placed before him. During each course the
butler passes around with the appropriate wine.
Now word as to the manner of eating dif-
land which seems often to trouble Americans
accustomed to different method at home. In
eating soup 1t Is now the custom to take it up
with It the me- SIDE OF the spoon faTthess from you
that Is furthest from You, thus making the
whole motion from and not toward you. 1t is
also ais quite customary TO slightly lift your soup
this must also be tilted away from you by
slightly lifting the side next to you. never by
tipping It toward you. The whole efrect OF the
In bringing 1t to the mouth is undoubtedly
more graceful and not 80 greedy looking as the
inward scoop For fsh 1T ia universally the
custom to have silver fish knives, thus avoiding
the piece OF bread with which one used to exc
out the fork. We have often seen Amerl-
cars who have not been long in London
bread their sn knife idly ' reposing efS beside se
their plate, they thinking it dessert knife
The English also use the ordinary knife and
FORK differently from Americans, as Charles
never changed to the right hanc Vegetables
and such things are carried to the mouth by
the fork 10 the left hand, the knife in the right
hand cutting the meat and aiding In putting
the vegetables on the fork. Entrees such, as
sweetbread, croquettes. and such soft dishes
are eaten with the fork alone, and 1t 1s Then
fork are employed, the former is never laid
down In order to take the latter in the right
hand Pudding, 1ellies. creams, etc, are eaten
times both fork and spoon (Which are always
brought for them) are used together. After
them come salad, biscuits what we call crack
three compartments is usually provided for the
three last-named articles; the butter ia In tiny
little rolls and the cheese is cut into very small
round; plates holding the finger glasses. CON
tanning q very little water. and resting upon
square doyleys about as large as the middle OF
t the piate' are Piaced before the guests; upon
silver pick, If nuts are on the table. When ices
are given. glass Ice plate matching the nnger
ecw paced upon TIE china and spoon
Is brought round. the guest removes the spoon,
&C, and lifts out the dOyley and bowl, which he
places besides his plate. After the fruit, nuts
bonbons, &C., have been handed round. the
servants place the decanters Of various wines,
Spirits &C., on the table In front of the host
ana leaves tne room, and after longer or
and ladies rising together and passing into the
drawing room, where coffee is at once brought
In. Some OF the guests do not return to the
drawing room, as the time for afternoon en-
gagements is approaching and they must econ
omiZe their moments. Those who do remain do
not seat themselves, but Stan0 and chat for a
few moments before taking their departure
clOak1ng themselves In the hall before leaving
MRS. JULIAN HAWTHORNE
A REMARKABLE ROMANCE Is related by
Merehead city On. C) correspondent. About
60 years ago q prep0Ssesstng young woman ap.
peared suddenly In small mountain village
near Ashevllle and obtained work in farmers
family. She called herself Mary Burt, but gave
no further clew to her origin. Her tasks were
SO sk1llfuhy performed and she could sing
song, dance reel and tell story so well tina
she became village faVorite. Fifteen years
later the mystery surrounding her was for
gotten. Having declined more than one good
oner OF marriage, she settled down as q
good natured old maid, became the bene-
ncent 'aunt" OF the neighborhood and finally
was persuaded to take charge of a country
school near by. After several years OF
teacn1Dg her whole Character seemed to change
Sne became moody, melancholy and fond Of
solitude. Purchasing lovely and lonely SPOT
among the mOuntQin0 abe han a ruda lny INIT