The Saint Paul globe. (St. Paul, Minn.) 1896-1905, 1903-11-21
TIPS ABOUT LUNCHEONS
SOME ONE WANTS TO KNOW
ABOUT SERVING SUCH REPAsTs
Green or Pink Are Good CoIors for
Decoration-The Bare or Covered
Table Is Matter of Taste-Bili OF
Fare is The Important Feature.

Some one asks about luncheons, the
setting of the table and for one or two
model menus. To be invited to q small
luncheon-say of ten or twelve guests
is a compliment much appreciated by
most women. The same may be said
of a larger luncheon but not to the
same degree. To entertain six or
twelve women in this way the hostess
has a chance of displaying much in
genuity and variety, both in decoration
and bill of fare but it would require
too much space even to hint-at the
many ways of making luncheons beau
tiful. We SHALL however, speak of
luncheons in general.
If the hostess has a beautiful home,
she doubtless possesses one of those
round and highly polished dining tables
which are almost indispensable in en-
pertaining. Whether this shall be COW
cred or bare for the luncheon is a mat
ter of taste; affairs in equally good
taste can be given either way. II the
table is bare, lace doilies can be used
with good effect; one large one In the
center, smaller ones at each guests
place, and smaller ones yet for bon
bon dishes, etc. With roses or chryS-
anthemums in the center of the table.
and candles with shades Of the color
selected for the motif of the entire af-
fair, very lovely effects can be OBJ
tanned.
One of the most charming decorative
effects seen at the numerous teas re-
Gently was one last week, when the
dining room itself and the table were
done in green. The same thing could
have been used for luncheon or din
ner. The wall paper was good green,
the heavy outer curtains were green
and on the table was a heavy damask
cloth with a wide strip of insertion
under which was green satin. The
centerpiece was American Beauty roses
with much foliage. There were candles
with green bead shades and the deli
cate color scheme was carried out IN
the dainty lettuce sandwiches, cakes
and candies.
Another charming color for the table
Is pink; ribbon can be worked in with
good effect, while it is easy to obtain
flowers and cakes to match. 1t is good
form to begin a luncheon with cock
tails; either oyster ones on the table
Dr. others served before the guests go
put. Grape fruit makes very good be-
ginning for luncheon, and there are
various ways OF making them very de-
licious with cordial or rum. Bouillon
comes next mushrooms with cream.
DR. some ordinary kind. The next course
should be oysters, lobster or some kind
Of sea food, unless one desires to skip
this course at a small affair and go di-
rectly to the meat course: croquettes,
chops, sweetbreads or something OF
that order. Then salad and dessert,
that is, something sweet If one desires
1t, but many finish luncheon now mere
ly with coffee, cheese and crackers.
Many do not care for dessert and at
many nice luneheons this course is
omitted, although fruit or cream bet
ter completes the affair.
Much could be written about very
formal dinners and luncheonS which
has not been touched upon here. Buffet
luncheons are, of course, served in an
entirely different way; the guests are
seated about informally and the
courses are passed and each one holds
her plate. These are, of course, shorter
than a Shutdown affair. but a larger
number can be entertained at once.
Buffet luncheons were much in vogue
here q year or two ago.
In using a bare table one large plate,
unheated, should be at each place and
never changed from the beginning to
the end; warmed plates with the diff
ferent courses can be placed on the
others without danger of injury to the
table Aside from the fear of running
the table, this plate should be used
anyway.
There are many beautiful luncheons
given in St. Paul during the season and
there are several women famous for
the beauty of their entertainments in
this particular line. Much more could
be said on this subject that will have
to be left until another time.