The Seattle post-intelligencer. [volume] (Seattle, Wash. Terr. [Wash.]) 1888-1914, 1891-08-30

and bread
and butter, we have now the grand Hunt
breakfast, the ladies' lunch (most de-
licious of luxurious time-killersl The
lunch, therefore has become, in the house
of the opulent. as elaborate as the dinner.
Twenty years ago in England had the
pleasure of lunchlng with Lord Houghton,
and / well remember the simplicity of that
meal.
A cup of bouillon, joint of mutton,
roasted and carved by the host. tart, and
some peaches, livery fine dollhouse fruit)
and glass of sherry. was all that was
served on very plain table to twenty
guests. But what company of wits,
bellies and beauties we had TO eat it. I
once lunched with Browning on a much
simpler bill of fare. l have lunched at the
beautiful home of Sir John Millais on
what might have been good family din
ner with US. And | have lunched in Ham,
ton court, in the apartments of Mr.. Beres-
ford tnow dead). who was a friend of
George ". and an old Tory whipper-in,
on slice of cold meat. a outlet, a goose
berry tart and some strawberries as large
as tomatoes, from the garden which was
once Anne Boleyn's.
What a great difference between these
lunches and ladies lunch in New York
which, laid for twenty-eight people, offers
every kind of wine, every luxury of fish,
flesh and fowl, flowers which exhibit the
most overwhelming luxury of an extrava-
CANT period, with fruits and bonbons and
bonbonnieres, with painted fans to carry
home, with ribbons on which is painted
ones monogram, etc.
I have saau daisiaa brftarcJ1ns and rod
clover, field grasses and dandelions in
January at a ladies lunch, as the last con-
cession of fancy for what is unusual.
The order having been given in September
the facile gardener raised these flowers for
this especial lunch.
Far more expensive than roses at a dol
lar apiece this bringing of May into jan
uaryi 1t would be impossible TO saw
where luxury should stop, and, if people
can afford it, there is no necessity of its
stopping. 1t is only to be regretted that
luxury frightens those who might like to
give simple lunches. The long, narrow
dining-rooms in fashion in city house has
led 10 the expulsion of the pretty round
table, which is for ladies' lunch the most
cheerful. This has been tried at Newport
for party of thirty, with great success.
A lunch party of ladies should not be
crowded, as handsome gowns take up
great deal of room, and therefore lunch
of ten ladies in moderate house is better
than larger number. As ladies always
wear their bonnets, the room should not
be too lot.
The menu is very much the same as a
dinner, excepting the soup.
In its place cups of boufllon or of clam
juice, boiled with cream, and bit of
sherry Every hice) are placed before each
plate.
There follows presumably plate of lob
ster croquettes with rich sauce, fillet de
hnuf, with truffies and mushrooms, sweet
bread and green peas, perhaps asparagus
or caulihower.
Then comes sorbet or Roman punch,
much needed TO cool the palate and 10 IN
vigorate the appetite for further delicacies.
The Roman punch is now often served
in very fanciful frozen shapes of ice, re-
sembling roses, or fruit of various kinds.
If a lady is not near confectioner she
should learn to make this herself. 1t is
very easy, only compromising it at first
with care, maraschino cordial or fine old
Jamaica rum being mixed with water and
sugar as for punch. and well frozen. The
game follows, and the salad. These two
are often served together.
After that the ices and fruit. Cheese is
rarely offered at ladies' lunch, excepting
in the form of cheese straws.
hainbeetia-Chateau, Yquam. cham
payne and ciaret are the favorite wines.
although sherry and MADEIRA are offered
Cordial is offered afterwards. with the
coffee. and ladies' lunch party is sup
posed 10 begin at l and end at s.
1t is delightful way of showing off all
ones pretty things. At luncheon in
New York | have seen a tablecloth of
linen. into which has been inserted Ouch
esse lace, worth, doubtless, several hun
dred dollars. the napkins all trimmed
with Duchesse, worth at least so apiece,
if not more This elegant drapery was
thrown over wooden broadcloath und er-
piece of pale lilac or red; the effect was
enchanting.
In the middle of the table was grand
energne of the time of Louis Seize, the
glass and china superb. At the proper
angle stood silver and gold cups, orna-
mental pitchers and claret Jugs. Al every
Iady's plate stood a splendid bouquet tied
with a long satin ribbon, and various
small favors, as fans and fanciful menus,
were given
As the lunch went on we were treated TO
new surprises of napery and of Sevres
plates.
The napkins became Russian, emhroid-
cred with gold thread, as the spoons and
forks were also of Russian silver and gold,
beautifully enameled.
Then came those embroidered with her
aldic animals-the lion and the two-headed
eagle and griffin-the monogram gracefully
Then came plates, apparently Of solid
gold and beautiful workmanship. And
the Roman punch was hidden IN the heart
of a water lilv, which looked uncommonly
innocent with its heart of IRE.
The service OF this lunch was 50 perfect
that we did not see bow we were served; Il
All moved as if 10 music. Pleasant chat
vas the only addition which our hostess
left for us 10 ada 20 her hospitality.
/ have lunehed at many great houses al
over the world. but | have never seen 80
luxurious 4 picture ST lunch rs this was
Il has been question amongst ladies
v hetheT oysters on the nait-sneu should
be served at Il laiy'> lunch.
For my part think that they should,