The daily morning journal and courier., 1901-11-05
WOMEN AT LUNCHEON.
What They Eat and Drink in the Ho-
 tel Restaurants

Woman may scorn her breakfast and neglect her dinner but she loves her
 luncheon. It is the favorite feminine
 repast and this season it has become a fad to have 1t in the restaurant of some hotel. Five o'clock teas, which were the favorite functions for gatherings Of
 smartly gowned femininity, have lost
 much of their vogue.
 The fashionable Fifth avenue hotel
 dining rooms from 1 until each day
 are filled with groups of women of the ! leisure class all richly costumed and
 all apparently known to one another
 There are luncheon parties at many of
 the tables. six or more women enjoying
 the same menu. Now and then one
 sees a. woman alone or with man. But femininity is largely in the major
 ity.
 1 The restaurants have made a special l ty of catering to feminine tastes at this midday meal. All sorts of dainty dishes
 are found on the menu. Ices of rain
 bow shades are served in graceful
 glasses, pleasing the eye as well as the palate, Flowers are on the tables and | the linen shows designs and effects which would be completely wasted on
 men. The result is that the demand for | tables has become so great that it is
 necessary to engage them ahead. | The greatest good fellowship prevails | at these feasts and those who say that
 women are always stupid when they are in their own society and that they | dress only to please the men should | glance in at any one of the popular dining rooms at the luncheon hour and see how false is this assertion. The conversation is animated and witty and laughter of sort that would have been considered boisterous in our grand mothers day is frequent.
 "Women are not only very fond of
 their luncheon" said the steward of one of the uptown hotels, "bpt are learning how to eat and even developing cpl curean tastes. think it must be owing to the fashion for restaurant dinners that has educated women in this re- spect, for time was, and not so very long ago, when it did not matter a bit what women ate so long as it was served on a pretty plate. Dessert used to interest them more than any other course, but now women know how to order courses that will harmonize and can discriminate in the matter of sauces.
 "Women no longer pore over bill or fare in indecision. They order without hesitation. In most cases when Wo- man gives luncheon party she writes her order in advance. We have cases
 in which women will send an order week or two ahead in order that we may be able to send to certain localities for special birds or for fruit and vege- tables that may not be perfect in the markets. Almost invariably we serve one wine through luncheon. Women rarely have different wines. That IS going out of fashion for dinner also. We often serve a before-luncheon cocktail very deicately compounded. White wines are the feminine favorites and champagne stands at the head. It is
 ouite true that the habit of serving wine at womens luncheons has grown
 within the last few seasons. It proves that they are learning how to eat prop erly and it causes them to enjoy the viands.
 'There was a time, you know, when a | woman's luncheon was very dismal | affair. half hour stolen from shop ping with food gulped down without any regard for it's fitness. Lobster salad and cakes and chocolate eclairs were | the favorites in those days, taken with | milk or with ice water Indigestion was the feminine i'll then and no appetite
 was the general complaint with head | aches.
 But women are healthier now and | one reason for 1t is that they enjoy | their luncheons and eat the proper sort
 of food among pleasant surroundings.
 I presume that the golf fields and the
 bicycle have aided largely in the inn | proved conditions, but it is more diff1- | cult to explain how women have gained
 their education in epicurean matters.
 Men at the clubs often talk great
 deal about different dishes and foods,
 but women do not as a rule discuss | soups and salads. But they have learned in some mysterious way and | have grown extremely particular as to
 the cooking as well as the service of thev arious dishes,
 Here is a typical bill of fare for womans luncheon, You see it begins with oysters and the hostess has made
 a special request for deep shell and | medium sized oysters. That is one
 specimen of the improved tastes of | women in these matters. Next, there , is consomme in cups, and after that,
 patties of Holsters with a delicate
 sauce. Then followed grouse broiled
 and currant jelly, mushrooms baked,
 salad and small melons with ice cream and Maraschino.
 That Is a well-chosen menu and it is | essentially feminine. A man would | never order this selection. In many ! cases the lady givng the luncheon l party will come in a day or two before | and consult with me as to what can | be specially well-recommended at the time. This shows what an interest | women have begun to take in matters
 pertaining to the palate.
 ''Melon iced and served with the ice | cream and little Maraschino has been
 one of the popular desserts for women's | luucheons. Now we have some diffi- | culty in getting melons of the right
 sort and we are substituting straw | berry Chartreuse. It is made with
 ripe strawberries and calves foot jelly,
 arranged in layers and frozen in a | mould with hollow center. Then some
 strawberry juice is mixed up with pow J and ra1tl nnH