Pittsburg dispatch. [volume] (Pittsburg [Pa.]) 1880-1923, 1891-08-30
LUXURY OF A LUNCH.
From . Simple Repaa It Has Grown
to IN Ostentatious Affair
A FORTUNE CAN BE SPENT on ONE
fhe -Four Quarters Of the Globe sCkfseStH
Furnishing che Table
RECIPES FOB VARIOUS DELEGATES

FOR THE DISfATC.1
Made the blank daylight shadowy and un-
A slab of agate in four eagles talons
Held neatly up, and merely taught 20 Dali
A porcelain dish. DER which in many.
Black grapes hang down. dead ripe and with
A melon cut in thin, delicious sliccs,
A cake that seemed mosaic, rich I'M Spices
Two china cups, with golden tulips sunny,
And rich inside with chocolate like honey
And she and I, the banquet scene oomples-
With dreamy words, and worry pleasant eat
ing.
If all lunches could be o. poetic and -
simple and as luxurious as this tho hostess
would have little trouble in giving lunch
But alasl from the slice of cold ham or
chicken, and bread and butter, We have
now the grand Hunt breakfast, the ladies'
lunch (most delicious of luxurious time
killers) The lunch, therefore, has become
in the house of the opulent as elaborate as
the dinner
Twenty wears ago in England I had tho
pleasure of lunching with Lord Houghton,
and well remember the simplicity of that
meal A cup of bouillon, a joint of mutton,
roasted and carved by the host, a tart and
some peaches (very fine hot-house fruit )and
glass of sherry, was all that was served on
a very plain table to 20 guests. But what
company of wits, bellies and beauties We
had to eat it.
BRowNING's SIMPLE BILL OF FARE
once lunched with Browning on much
simpler bill of fare. have lunched at the
beautiful home of Sir John Millais on what
might have been q good family dinner with
us. And 1 have lunched in Hamton Court,
in the apartments of Mr. Beresford (now
dead), who was friend of George ".
and an old Tory whipper-in, on q slice Of
cold meat, outlet, a gooseberry 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 2S people, offers every kind
of wine, every luxury of fish, flesh and
fowl, flowers which exhibit the most over
whelming luxury of an extrayagant period
with fruits and bonbons and bonbonnieres,
with painted fans to carry home, with RIB
bons on which is painted ones monogram,
ETC., etc. 1 have seen daisies, buttercups
and red clover, field grasses and dandelions
in January at a ladies' lunch, as the last
concession 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 dollar apiece this bringing of
May into Januaryl It would be impossible
to say 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
TEN ENOUGH FOR LUNCH.
A lunch party of ladies should not be
crowded, as handsome gowns take up a
great deal of room, and therefore lunch of
ten ladies in q moderate house is better than
q larger number. As ladies always wear
their bonnets the room should not be too
hot. The menu is very much the same as a
dinner, excepting the soup. In its place
cups of bouillon or of clam juice, boiled
with cream, and bit of sherry Every nice)
are placed before each plate. There follows
presumably plate of lobster croquettes
with rich sauce, flet de boeuf, with
green peas, perhaps asparagus or oauli-
flower.
Then comes the sorbet or Roman punch,
much needed to- cool the palate and to in
vigorate the appetite for further delicacies
The Roman punch is now often served in
very fanciful frozen shapes of ice, resemb-
ling roses, or fruit of various kinds. If a
ladyis not near aconfectioner she shouldlearn
to make this herself 1t is very easy, only
compounding it at first with care, maras-
chino cordial or fine old Jamaica rum being
mixed with water and sugar as for unch,
and well frozen. The game follows, and
the salad. These two are often served to-
gether. After that the ices and fruit.
Cheese is rarely offered at ladies' lunch,
excepting in the form of cheese straws.
Chambeetia, Chateau, Yquam, champagne
and claret are the favorite wines, although
sherry and Madeira are offered. Cordial is
offered afterward, with the coffee, and la
dies lunch party is supposed to begin at
l and end at 8.
SMALL FORTUNES IN THE DRAPERY.
It is delightful way of showing off all
ones pretty things. AT luncheon in New
York, I have seen q tablecloth of linen, into
which has been inserted Duchesse lace,
worth doubtless several hundred dollars,
the napkins all trimmed with Duchesse.
worth at least $40 apiece, if not more. This
elegant drapery was thrown over woolen
broadcloth underpiece, of pale lilac or red
the effect enchanting. In the middle of the
table was grand epergne of the time of
Louis Seize, the glass and china superb. At
the proper angle stood silver and gold CUPS,
pictures and claret Jugs. AT
every lady's plate stood splendid bouquet
tied with 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, en- |
broidered with gold thread, as the spoons |
and forks were also of Russian silver and |
those embroidered with heraldic animals |
the lion and the two-headed eagle and |
yrif6n-the monogram gracefully inter-
twined. Then came plates, apparently of |
solid gold and beautiful workmanship. And |
The Roman punch was hidden in the heart
Of water lily, which looked uncommonly
innocent with its heart of fire.
LUXURY PAR EXCELLENCE
The service Of this lunch was so perfect
hat we did nc wee how we were served; it
LII moved as II to music Pleasant chat
was the only addition which our hostess left
or US to add to her hospitality. I have
unched at many great houses all over the
world, but I have never seen SO luxurious q
picture at lunch as this was.
1t has been question among ladies
whether oysters on the half-shen should be
erved at ladys lunch. For my part, 1
hink that they should, although many la
lies prefer to begin with the bouillon. All
oibS "a hoiS oufic, hhC Wives auCuONcS |
nd other reishes, are in order. In sum-
ner ladies sometimes serve cold luncheon,
'eginning with iced bouillon, salmon COW
red with a green sauce, cold birds and
alads, ices and strawberries or peaches
rozen in cream. Cold asparagus dressed as
salad is very good at this meal.
In English country houses the luncheon
S very solid meal beginning with stout
cast with hot vegetables, while chicken
alad, cold ham and various meat pies
tand on the sideboard. The gentlemen get