The Virginia enterprise. [volume] (Virginia, St. Louis County, Minn.) 1893-19??, 1895-11-29
A Ladies' Luncheon.

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
lady to show all her pretty table things
to most appreciatiye audience, who will
be much more observant 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
lunch, ,contriyances which have no place
Mt 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 a salver
with sugar and cream in appropriate lit.
tie silver bowl and pitcher.
At this luncheon the embroidered OF
damask cloth is laid over the Canton
flannel, with the lace or embroidered
center piece on top. The flowers are in
bowl or vase in the middle and in
small vases placed about the table. The
| candles are III candelabra or single sticks
and the little fancy dishes of bonbons
| cakes, etc, decorate the table us at q
| dinner. the same prevailing color being
seen i'll 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 roll. The salt and pepper casters
are between every two places, and a 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 q bonbonniere, some
appropriate articles in silver, or a bunch
| of flowers.
For the menu the following list OF
| courses in their order can be elaborat ted
or simplifed to meet any requirements:
FIRST, oysters or clans on the hah
! shell, or fruit. In winter grape fruit is
frequently used, cut in half with the
| vored with rum or cordial, and a hall
given to each person on a plate with al
orange spoon. Then bouillon, consomme
or clam broth in bouillon cups. Mex,
| fish, usually a made dish, as lobste,
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 i'll any appropriate manner After
one or two of such courses, comes thu
substantial course, which takes the place
of the roast at dinner, but is never 8
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, arr
passed. A vegetable served alone comes
now-asparagus, artichokes, etc. Their
| Roman punch in individual frozen form,
Or glasses. Then game with salad, OF
salad alone with toasted crackers and ;
delicate cheese. The table is then cleared
and the ices with cake are served. The1
| fruit bonbons, ETC., and last of all cot
! fee, which at luncheon is usual,
passed at the table.-Harper's Bazaar.