Eagle River Democrat. [volume] (Eagle River, Vilas County, Wis.) 1893-1896, 1895-11-25

The setting of the luncheon table is as
dainty and perfect in linen and appoint
ments as the means of the household
will allow. Here is an opportunity for
a lady to show all her pretty table things
to a most appreciative audience, who will
be much more obseryant of her fine linen,
rare china, and odd pieces of silver and
glass than guests of the other sex. Here
also can be displayed the many charming
at a dinner-odd bouillon cups and
spoons, delicate chocolate cups and
saucers, embroidered luncheon cloth and
napkins, and at an informal entertain
ment small bread plates and silver but
ter knives, which are at each persons
left. At very informal lunch, also, a
bare table is sometimes used, which can
be made lovely with the center square
or long piece of lace or embroidery, and
the various little silver and glass dishes
which are on the table reflected in the
highly polished surface. The hostess
here pOurs tea from the head of the
table, and the pretty odd china teacups
are passed to each person on salver
with sugar and cream in appropriate lit
tie silver bowl and pitcher
At this luncheon the embroidered or
damask cloth is laid over the Canton
flannel with the lace or embroidered
center piece on top. The flowers are in
a bowl or vase in the middle and in
small vases placed about the table. The
candles are in candelabra or single sticks,
and the little fancy dishes of bonbons,
cakes, ETC., decorate the table as at a
dinner, the same prevailing color being
seen in everything, from the flowers in
the center to the little shades on the
candles and the icing on the cakes. The
places are set as for dinner-three forks
and oyster fork at the left, and the
knives and glasses at the right, and the
plate with it's plainly folded napkin hold
ing a roll. The salt and pepper casters
are between every two places, and card
with the name of each guest at the place
she is to occupy. Favors can also be at
each place if they are given. For these
the usual thing is a bonbonniere, some
appropriate articles in silver, or bunch
of flowers.
For the menu the following list of
courses in their order can be elaborated
or simpliied to meet any requirements:
First, oysters or CLAIMS on the half
shell, or fruit In winter grape fruit is
frequently used, cut in half with the
bitter core removed, sweetened and fla
vored with rum or cordial, and a half
given to each person on plate with an
orange spoon. Then bouillon, consomme,
or clam broth in bouillon cups. Next
fish, usually a made dish, as lobster
chops with sauce tartare, creamed fish
in individual dishes, or any fish prepared
with a sauce. Then the entree comes
sweetbreads, croquettes, mushrooms, tim
bales, eggs prepared as fancy omelette
or in any appropriate manner. After
one or two of such courses, comes the
substantial course, which takes the place
of the roast at dinner, but is never
roast at luncheon. Any delicate meat,
chicken or chops, prepared with sauce
or in fancy style, will answer. With
this potatoes in some form, and chocolate
in small cups with whipped cream, are
passed A vegetable served alone comes
now-asparagus, artichokes, etc. Then
Roman punch in individual frozen forms
or glasses. Then game with salad, or
salad alone with toasted crackers and
delicate cheese The table is then cleared
and the ices with cake are served. Then
fruit bonbons, ETC., and last of all cof-
fee, which at luncheon is usually
passed at the table.-Harpers Bazaar.