The sun. [volume] (New York [N.Y.]) 1833-1916, 1914-07-12

flowers. Where there is good daylight.
however. 1t Is In the opinion OF the
writer greatly to be preferred.
Little dishes OF olives. radishes, celery
-hors dmuvres, as they are called
small fancy cakes, bonbons and fruit;
either fresh or fried. add to the deco
rative effect. A salt cellar and pepper
pot may be put at each place, at each
corner OF the table. or on the edge Of
the centrepiece or lunch cloth, where 1t
IL sufficiently large to bring them within
easy reach. A bread and butter plate,
with miniature silver knife. is provided
| for each person. 1t should stand at the
left, where two or three silver forks-as
many as will be needed before the sweet
course-are also placed. At the right
there should be a goblet or tumbler a
napkin with n roll or piece of bread folded
in 1t, and one or more knives as occasion
may require. II the bones are left in the
fish silver knife should be provided for
1t. and one Is sometimes put on for the
salad. Since at luncheon soup is eaten
out OF cups with two handles instead of
from plates dessert spoon or large
teaspoon is set at the right or at the
top OF each place. If there Is grape
fruit fruit spoon or teaspoon will also
he needed. one finger roll. or two rolls
II they are very small. may be put on
each bread and butter plate instead Of
in the napkin.
The serving Of wine at luncheon is
rapidly going out OF fashion. A hostess
belonging to the older generation some
times offers her guests Rhine wine-a
light. white wine-or. IL there are men
present. sherry or claret. In this case
wine glass Is set beside the water
goblet at the right Of each plate and q
decanter is placed on the sideboard.
Wine cup, fruit punch and similar bev-
erages are served from a glass pitcher.
lemonade cups or small tumblers being
substituted for wine glasses. Slender,
narrow tumblers are also used for Apol-
'Anaris and other effervescent waters,
which are often served instead OF wine.
At formal lunch the service is all from
the side table, no dishes being set on the
dinner table with the exception of The
ornamental ones mentioned above. At
an informal luncheon or dinner the
carving may be done by the head of the
house, In accordance with the pleasant
| old custom. Many people prefer this
method. thinking II shows more hospi-
tality than the service n Ia Russo.
An experienced waitress or butler can
attend to the wants Of six persons but
for formal lunch party II is usual 10
have the assistance OF second maid or
man when half a dozen or more are
| present. In houses where there Is much
entertaining the parlor maid or cham
| bermaid is expected to help the butler
or waitress whenever the number OF
guests makes this desirable. In all large
cities and in suburban towns OF good
size it is easy to hire a cook or a wait
| ress for the day. The correct dress for
the latter is a plain black stun dress,
white apron with bretelles. a plain linen
| collar and cuffs. To this a little white
| cap is added unless the maid objects to
wearing it on the ground that 1t IL too
| much like livery. In free and demo-
| cratic country TO man or woman should
be Obliged to wear the latter. That IT is
a badge of servitude Thackeray long ago
demonstrated in his inimitable manner.
| Where n butler IL employed he wears
morning costume at luncheon, that is
| to say black coat and wais;coat, dark
trousers and black necktie.
| The hostess should make out her bill
| of fare in good season, as some of the
dishes, the soup, for instance. will need
to be cooked on the day preceding the
luncheon. A bride may be tempted by
the alluring advertisements bidding her
to add hot water and serve" The older
matron knows that the stock prepared
| at home from fresh meat makes soup
| that Is much superior to the ready made
article. In large city one can procure
many excellent dishes at the confection-
| ers and pastry cooks. For large
buffet luncheon. as for a ball supper
| the hostess should issue her order to
some reliable firm OF caterers. For
endeavor to have the dishes cooked in
| her own kitchen. Almost every one
now prefers home to hotel cooking II
the former Is all that it should be. We
should advise the young hostess there
fore II she or her maid has fair under
standing Of the culinary art TO have the
main staples of her bill of fare prepared
| at home Certain articles II Is usual to
order from the caterer, such as patty
shells and ices. Home made ice cream
composed Of real cream is the best of
all but II takes time and trouble to pre-
pare. 1t Is well 10 test the excellence of
a recipe In the privacy of the family
before offering 1t 10 guests.
The bill of fare for a luncheon IL
usually briefer now than formerly, the
emphasis being laid on the quality OF
the food rather than on the quantity
Fruit, soup, fish, chicken or chops, salad,
a sweet course and coffee make menu
that is amply sufficient for most people.
1t may be extended by the addition OF
an entree, sweetbreads creamed or
mushrooms perhaps, between the fish
and meat course. The fish may he
omitted, or 1t may "suffer sea change"
and become oyster soup. A delicious bill
OF fare recently offered at lunch for
six ladies consisted OF grapefruit, oyster
soup, fricasseed chicken served with
sweet potatoes and string beans, lettuce
salad, branded peaches surrounded with
whipped cream. coffee, little cakes
and candies. The bill of fare may
he varied in a great many ways, and
heightened or shortened T. suit the
tastes and circumstances Of the hostess
and the season Of the year. lady
entertaining two or three friends at
lunch very informally could offer them
simply two or three courses with coffee
or chocolate. These would he soup,
chicken or some other form of meat
with vegetables, and sweet dish,