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Luncheon

The luncheon service does not differ materially from that of dinner. Lighter dishes are usually served, entrees taking the place of joints and roasts, and the soup or bouillon is served in cups instead of soup plates. Grape fruit, or a fruit salad, is often an acceptable first course.

When the table has a handsome and polished surface the cloth may be left off if desired and a fancy square take its place. In this case small squares may also be used under the plates to protect the table and in such other places as needed. Drawn-work linen squares over mahogany make an attractive luncheon table.

When a large number of guests are being entertained at luncheon, small tables placed in the different rooms (and on the piazzas, if in the country) are often used, and these do not admit of more than the slight decoration of a few flowers. Luncheons of this kind are usually of an informal character and secondary to some entertainment which has preceded them.

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Source

The Century Cook Book (1901).


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