Iowa County democrat. [volume] (Mineral Point, Wis.) 1877-1938, 1895-02-28
A WOMAN'S LUNCHEON.
An Essentially Feminine Fad, but
No Less Charming.

AN Essentially FEMININE Fad, but
No Less Charming.
A luncheon, usually given by a
woman to women, is regarded abroad
as purely American outgrowth In
London and Paris one is asked In.
formally to the midday meal. which
is extremely simple according to our
ideas, usual y what one has for ones
own household and nothing added
The ''pink," yellow" "violet" and
"blue" luncheons of the United States
as described in newspapers, are a sort
of establishment to our transatlantic
neighborS. They never weary in ask
ing questions about our habit of shut.
ting out daylight and turning on gas
or electricity or lamplight upon our
lunch tables. They, who are satisfied
with Il growing fern in an "art pot"
and n handful of cut flowers in Speci-
men Ella >ScS, cannot believe in the
pounds and pounds worth" of costly
roses or orchids ordered by US for n
Womln'S luncheon. Stories of these
W
carried away presents of expensive
knck-knackS set by the plates of the
guests. are listened to as to new
tale of Reconsideration Nights.
The giving of gifts has. however.
declined. A single rose. or a cluster
permits ible as a souvenir today. The
namr-card once painted and illuminat-
ed has come down to be a simple bit
of paSteboard, sold in the shop, for
the purpose with perhaps gilded
rdge) on which the hostess writes her
guests name. and which il swept
away by the servant with the crumbs
one wine, or two at most SlutCrne
and clarrt, or sherry and caret-are
now seen at WOman'S lunch. The
u>" of champagne having been pro
nounccd as loW-rut gown in day.
light has gone ont entirely. Table
waters are offered from the bottle;
though any good natural water is
deemed al-suiiicent
Chocolate or tea S not expected to
be present ON these occasions Coffee.
served without cream after luncheon
in the pretticst little cups the hostess
can Muster, is generally at hand
Bouillon, an cntrce Of fish or lobster
or crabs lpt them be hloilCd skillfully
for the sake of rarity9 with green
peas; some dainty, like mushrooms
on toast: game aud salad, with ices
I,nn1ANns nnnIltrh
than enough for a luncheon, of no
matter how many guests. Mere is Il
burden TO the habitual partaker Of
choice Inequalities. who is generally
the one her hostess desires to please.
Compelled to sit through the length
she thinks of her dinner out that
evening, Of her many engagements
during the afternoon. Of her wraried
digestion; at length she asks herself.
impa tiently: Did this woman bring
me here to he fed or TO be enter
taucd%"
or all meals spread for guests the
luncheon is the one that should have
the least of the "defacing finger" Of
the caterer. If he must let that
functionary appear In warmed-over
entrees at dinner. Yet could We wish
him far from therel Welcome his
ices, hts little cakes. his pastry shells
for patt5c> or vol-au-vont his rolls.
his Saltcd almonds, his gateau st.
Houorc. his branded cherries In their
CouTealing vcStmentS If white icing
his eur paper for the dishes his bon
hou& and crystallzed fruits. These
are not to he easily supplied At home
speak Of moderate EomaS-and
they relieve the cook aud houSekeeper
alike. BUT ID we not all agree that
n; luncheon one likes homemade dish
CS dishes without mystery ar paper
frillS- dishes. in lire - me composed
hy an ordinarily good COOKE one has
been 20 luncheon where. Il the caterer
were not indiSputably revealed by the
made dishes. one saw him in the
plated candelabra twisted with Smilax
and fitted out with unlighted candles
under many little shades That Is the
diminishing touch of unrealty. hired
silver candleStfcks with unlit candles,
st. Louis Republic The question Of
me haur iii connection with the NhSky