The sun. [volume] (New York [N.Y.]) 1833-1916, 1914-07-12
THE, PROPER ETIQUETTE
FOR THE BREAKFAST
AND LUNCHEON
How 10 Give Them and What to Wear---China
an Glass Hints to the Young and Inexpcr:.
onced House Mistress Entertaining
Distinguished Strangers

more or less interests every
r. In book recently issued
no Ham " Brothers entitled Good
T,rn f.. sd occasions" by Florence
r,v H.. . chaper is devoted to this
subject
, TIN, ag o. says that In the days of
,pr far. theirs II was the custom in
mi ,our..r To dine in the middle of
,be dav 90. % the early afternoon. Chill
ir,n th,r Us now, carried bread and
bp,tcr cookies or some light refresh
n,ni to luul. The members of the
hm.ly ST. r'mancd at home either ate
oothlng b,.Vccn breakfast and dinner
..,- took Cd light lunch IL the interval
srrc very 'uug. 1t must be remembered
hat he old fashioned heavy American
,reakfas' -'lyod the pangs of hunger
or A considerable period of time. We
,f shocked IN these days at the idea
4 eating u,Irtily In the early morning.
w. must NOT forget that In the middle
4 the JAS century the light evening
ta or supper. "a 1t was called was
much l-- -atsfying than our modern
N ate dinner Hence every one was quite
ready and hungry for breakfast.
Lun,h,uu as a formal meal was then
almost u' >nuwn in America. People
sho wished tn entertain friends early in
he day and who were familiar with
English customs occasionally gave
breakfl., with the adoption of the
late dinner the evolution of luncheon as
4 MIDDAY rcpa.t naturally followed.
Lunch parties have long been extremely
popular 100 this country. They have
completely overshadowed their older
sister the breakfast" SO that the latter
term j. Not often applied to midday en-
!. tcrtaium, uts except under certain cir
rumstances Thus we speak Of the coll
Iaiion served at morning wedding as
"hr.lklt~t." and the word is also used
to de crhe club festivities. The lunch
AIRY being usually a ladies' affair. il IL
Sometimes said that the presence Of
men changes the function to break
Hst For the rest, the two forms of
entertainment are very much alike save
, TIA" the earlier meal. in order To deserve
is name, should take place not later
than l. or soon after and should be
simpler and less formal in its appoint
ments than the later one. Thus, plain
linen napery would be more appropriate
than cloth trimmed with lace A
breakfast usually begins with fruit, and
Includes a course Of eggs served in some
form. Otherwise the bill of fare Is very
p.much like that of a lunch. save that II
|, rs shorter, and ices and wines are not
served except at large and formal func-
tions.
Occasionally some enterprising host
ess invites few friends to breakfast
ANAL really deserves its name. the hour
being or half past 9 o'clock. Travellers
|, Of distinction whose time Is much oc-
eupled may still be open to engagements
in the early morning. A meal of this
sort must necessarily be brief and in
formal Oranges, melons. or whatever
fruit is In season. cereal with cream.
eggs and bacon or omelette, broiled
chicken, toast or mullins with orange
= marmalade or some other kind of jam
\S2uld make good menu. In
deed, the chicken could be omitted
where only one or two guests were ex-
pected. The lady of the house should
preside over the tea and coffee equipage.
n us giving the personal touch of hospi-
ftality which is not possible at a more
ceremonous meal. Chocolate also may
deserved Breakfast plates Of good size
should be used. and in winter these
should be warmed for the hot course or
courses
The hostess may wear a pretty morn
i1g gown or street dress with the ex-
cei'ron of the haD If she expects to
go out after breakfast. The guests
leave soon after the meal is over. The
women wear a simple street costume;
or II they are about to take part in some
sport, they may appear in tennis, shoot
ing or Other special dress. They do not
remove their hats. There was an at
tempt made recently In New York to
ntfoduce the dancing breakfast, the
guests leaving the table and executing
me hesitation waltz or the one step be-
tween th" courses. The experiment does
not seem likely to be repeated.
Luncheon is in theory at least, always
; an informal meal. Hence the invitations
are usually conveyed in the form of a
friendly note or given over the tele-
phone. Some hostesses use a partly en-
gfaved card for their invitations to
IuHneon, filling in the date, hour and
name Of guest For a club or similar
Junction The invitations are usually en-
Eraved The guests may be few or
h'SN'SS pitdStS' mus
axe INT" consideration, however, the
sze u her dining table and of her
!. rooms There must be space enough
.lor N" a.."ndants to pass around the
former Without crowding the guests
The young and inexperienced house
msrcSs may need a word of caution
aooh h'r china and glass. Unless she
WISHES Co. invest in new dishes. she
snould tax. an inventory of them before
issuing Deer invitations 1t is awkward
" yTk "0rht guests and then find your
Vrsl drNS 70 plates are a half dozen set,
while = 'rs, forks &C. may be washed,
aa1 5" used a second time at the
sane %. N. IT is better to have enough
VI nam 'lr the entire luncheon. Wash
.E DEL the service, thing now con-
"fed Try undesirable. For the
~an who possesses a handsome din
IE tah is customary to use a CEN
"'hec' ana place doilies, thus showing
pNu' Z the polished wood. A white
."h "a 10th is always in good style,
.O"ever uD matter what the fad of the
".lnen nay be.
me 60 repieccs for the bare table
low con Of generous size, being vlr-
Ia'y m ature lunch cloths. Some are
o"poS' entirely of lace and some
' fdcr OF that material The