The Helena independent. [volume] (Helena, Mont.) 1875-1943, 1890-07-11
TAKING LUNCH STANDING.
A Form Of Entertainment Mora Gem,
eral Than the Formal
Dinner.
Lees Pretentious ThAn an Evening
Party, More Elaborate Than
q Tea
Arrangements for Standing Lunch-The
Flowers, Table and tho Bin Of
FARE.


For long time there was felt need for
some form Of entertainment that
would be more general in its character than
dinner or lunch, less Of full dress affair
than evening party. and more elaborate
than the ordinary kettle-drum or afternoon
tea. This want was finally supplied by the
introduction of the standing lunch, which
is in reality little more than regular re-
ception, such as usually takes place in the
evening, held in the afternoon. To this
both ladies' and gentlemen arc invited, aays
Harper's Bazaar.
usually from four to six or seven-preclude
the necessity for full dress. The men usu-
ally wear morning coats, while the women
are arrayed in handsome calling costumes.
and do not remove their bonnets. It may
be remarked, en- PEASANT, that the wearing
of the hat or bonnet is, or should be,
rule without an exception at a ladies'
lunch. Only the hostess or those of the
company who are guests in, the house ap-
pear with their heads uncovered. The
others wear handsome dressy bonnets, such
as they would assume for the theatre in the
evening or for an afternoon reception.
The hostess who desires to entertain her
friends or to discharge her social obliga-
tions by standing lunch must issue her
invitations some days in advance of the
date fixed. They should be formal, and are
usually engraved, although they may be
written. The former method is the more
desirable.
At lunch of this kind, as the name inn
plies, the guests are not to be seated at one
large table, nor even at a number of small
ones, Tho large diningroom table and
sideboard are set out with repast consist
ing Of some hot and some cold dishes. The
ing themselves il they have a chance, as
they would at an evening reception, and are
served with plates containing the successive
courses, either by walters or their escorts.
Not only is there less formality in the con-
duct of the guests than would be observed
less precision in the serving of the refresh
ments.
For such lunch the hostess does we'll
when she provides number of camp-c chairs
in addition to the seats she already has in
her rooms. It is always more agreeable to
eat when one is seated than when standing
and endeavoring to handle full plate and
trimming cofee-cup at the same time.
Such an effort is severe even for man, who
has been obliged to practice it all his life,
but it is doubly distressing to woman, who
is in constant terror lest an unguarded
part should cause an upset and spill that
might fatally damage at least one gown,
and possibly more.
In preparing for a standing lunch, or for
any other large reception, it ia prudent for
the hostess to clear her parlors of such
lamps, etc., that rest upon pedeatals or
easily overturned stands, These. if not
taken, from the room should be moved
into corners where they will be COM
paratively safe from injury; while
s ns largest sofas pieces Ct 6nng farnsaTs
big easy chairs, should be wheeled back near
the wall, SO as not to interfere with the
movements of people through the rooms.
Light chairs should stand about here and
there, and the camp chairs should be
stacked in some convenient closet or in the
duced at a moments notice when the re-
treatments are served.
The floral decorations may be either sim
pie or ornate, according to the wishes OF the
hostess. Mantels banked with flowers,
chandeliers and brackets draped With smi-
choice cut flowers are very beautiful, but
the rooms can be rendered attractive by
less costly means. If there is to be large
number of guests, the flowers will be un-
noticed by many of them unless Judgment
be shown in the disposition of vases. These
cts, on the top of the piano, or in some 9TH
or place where they will be seen readily,
rather than on low tables, where they are
not only hidden, but are in imminent dan
ger of being knocked over. Palms or ferns
in pots and other growing plants decorate
ing from florist, if the mistress of the
house neither owns them nor feels inclined
to buy them.
In preparing the dining room table it
should be drawn out to a size that will per-
init of its holding without undue providing
for the lunch. II the refreshments are too
numerous to be Accommodated here, the side
board should be cleared for their reception,
and even one or two side tables brought in.
The table should be spread with long
white cloth. A bowl or jar OF pot of flow
elaborate floral arrangements are unneces-
sary in the dining-room unless a good
many of the guests are expected to come
out here.
At each end of the table and at intervals
along the sides spaces should be left for the
Between these may be the piles of plates
and the napkins. These may either be
separate or arranged together. a napkin
being laid on each plate and all placed in
piles, SO that they may be easily distributed.
Forks and spoons should also be close at
hand, with the necessary utensils for sery-
ing the different dishes, that there may not
be hurried search for a carving knife OF
fork or large spoon just at the last
moment, when its presence might have
saved delay and confusion.
The side table should hold the coffee and
chocolate cups, the wineglasses, goblets, or
tumblers for water, etc. Let it be seen, BY
the-way, that there is plenty of iced water
in readiness. Many guest at a large re-
ception has longed for drink of It and
found it apparently the hardest thing to get
which he could have selected.
Unless the hostess has a remarkablywell.
trained butler, and one or two other serv-
ants who understand waiting, she will be
wise if she engages hired walters to take
charge of the serving of the dishes, and has
her butler and maids confine their services
to passing plates in the drawing room.
This il pleasanter than having the outside
helpers waiting on the guests, while their
skill and practice in serving render them
most efficient in the work of filling plates.
The first course of standing lunch is
usually bouillon, served in cups. When