New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1915-07-03
Hostess Motto

A Hostess Motto.
ri vOuld serve, while others sit at
vs s' Sears and hand. my brain and
tongue must please
To DO their best
No, only dainty viands must be
ps piS indy speech. that waits on kindly
Must greet my guests.
SMALL, informal luncheon for a
N few intimate friends Is always
~ a form of hospitality particu-
,,,,v dear TO the feminine heart, and at
Al. season. with the pretty spring Bios
,o,s for table decorations and the de-
u,;ops spring viands as helps in
.,,,,iD4 the menu, the hostess may
,l.n = delightful little affair of this
,,,pre without great trouble or ex-
pease.
I, IS well TO arrange the menu n day
=, two before the luncheon, and the
hostess should be very sure that it is
r.pped along simple lines, because If
,hs services Of but one maid are to be
d,pended upon the visnds must of
necessity be Of such a nature that they
are practically ready before luncheon is
announced
Fer SIX guests lay the polished table
v;.b : set Of dainty doilies. comprising
s,ptrepieee, plate, tumbler and relish
sol;es. Any foral decoration may be
used. although preference should be
g,ven to the spring blossoms with
which field and garden are now abloom.
Besides the Cat silver required at
ZACH cover, the well appointed luncheon
table wall be supplied with individual
dishes FOR sailed nuts and tiny place
cards
Tie habit of placing on the table
relish dishes holding celery, olives.
r,dishes, etc, il now discontinued, the
waitress passing them on her tray i'm
nsSiAteiy after the bouillon is served.
The menu should consist of appetiI-
ing homemade dishes, artisticAlly gar
r;shsd. and should have four or FIVE
courses at the most
Luncheon Menu.
Grape Fruit Cocktails.
Bouillon. Crackers.
Crearned Fish Roe in Ramekins.
Rro;led Chops. Asparagus Patties.
Potato Chips. Rolls.
Tomato Salad. Cheese. Crackers.
Strawberry Charlotte. Coffee.
Bonbons.
With the exception Of cooking the
chops, heating several of the dishes and
djshing the cream dessert everything
NAV be prepared in advance-the sailed
nuts. rolls, cheese crackers and bon
bons being Of home manufacture.
A well equipped serving table will
help materially in the quick and deft
serving Of the luncheon. This should
hold extra plates and silver, a carafe
Of iced water, the salad course, small
coffee cups, etc, thus saving the maid
extra trips to the buffers pantry or
kitchen. Il also allows her to remain
IN the dining room to attend to the
minor wants Of the guests and in the
passing Of extra rolls, the relshes,
pouring the water, etc.
Ii regard 20 the exact service Of the
luncheon. the grapefruit cocktails
should be placed at each cover before
tie announcement Of luncheon and the
chilled water poured into the tumblers.
For the individual service arrange the
fat silver in the order in which 1t is TO
Be used, while the napkins, which
should be large and either hemstitched
or lace trimmed, may be folded with
the monogram on top and tiny roll
tucked under the fold.
Butter may be served or not as the
hostess prefers. When the cocktail
glasses are removed the filled bouillon
cups, resting on small plates. are sub
Ttituted, and followed in turn by the
eresmed roe in ramekins. Set the
ramekins on breakfast plates and gar
nish with cress and lemon quarters. The
neat course is generally served by hav-
ing warmed plates at each cover and
passing the chops and potatoes. dain-
lily arranged on chop platter, the
guests helping themselves, after which
The asparagus patties are served in the
same manner. The salad may be either
eshed in Individual portions or served
By the hostess from a salad bowl. This
course is accompanied by the cheese
crackers.