Book of Etiquette Volume Ii Part 6

THE TABLE FOR THE FORMAL LUNCHEON

The appointments of the formal luncheon table are, as was pointed out above, almost identical with those of the dinner table.

In the first place, b.u.t.ter may be served with the formal luncheon and rarely with dinner. Thus we find tiny b.u.t.ter dishes added at the left of each luncheon cover. These plates are usually decorative, and sometimes are made large enough to contain both the bread and b.u.t.ter, instead of just the b.u.t.ter alone. Another difference, though slight:--cut-gla.s.s platters for nuts and bonbons take the place of the silver platters of dinner. Candles are not used; nor is any other artificial light whenever it can be avoided.

The formal luncheon offers an ideal time for the hostess to display her finest china, her best silver. It is an occasion when dignity and beauty combine with easy friendliness to make the event memorable, and the wise hostess spares no effort in adding those little touches that go so far towards making any entertainment a success. Menu cards and favors, of course, are "touches" that belong to the dinner table alone; but flowers, service and general setting of the dining-room are details that deserve considerable attention and thought.

HOSTESS AND GUEST

The primary requisite of a successful luncheon is harmonious and agreeable relations.h.i.+p between hostess and guests. This holds true both of the formal and informal luncheons, though particularly of the former.

One cannot possibly enjoy a luncheon--no matter how carefully the menu has been prepared, no matter how delightful the environment--if there are awkward lapses in the conversation; if there are moments of painful, embarra.s.sing silence; or if the conversation is stilted, affected or forced.

Spontaneity of conversation and ease of manner, together with a hostess who knows how to plan delightful little surprises, and simple though delicious menus,--these are the secrets of successful luncheon-giving.

And if they cannot be observed, the hostess had better direct her energies toward strictly formal entertainments; the luncheon is not one of her accomplishments.

The hostess receives in her drawing-room. She rises as each guest enters the room, greets her, or him, as the case may be, with outstretched hand, and proceeds with any necessary introductions. As soon as all the guests have arrived, she orders luncheon served, and she herself leads the way to the dining-room. The guests may seat themselves in the manner that is most congenial; but in arranging the formal luncheon, the hostess usually identifies the correct seat with a small place card. If there is a guest of honor, or a lady whom the hostess wishes to show deference to, she is given the place to the right of the hostess.

If there are gentlemen at the formal luncheon, including the hostess'

husband, they do not remain at the table to smoke and chat as they do after dinner, but leave the dining-room with the ladies. Neither do they offer the ladies their arms when entering or leaving the dining-room. If the host is considerate, and is fortunate enough to have a porch, she will suggest that the gentlemen have their cigars on the porch.

A well-bred guest will never take advantage of the leniency toward late-comers to the luncheon. It is _always_ rude to keep people waiting; but it is doubly so to be lax in one's punctuality because one rule is not as exacting as another. The guest must also bear in mind that a great part of the enjoyment of the luncheon devolves upon his or her own cordiality and friendliness. Every guest must feel it a duty to supply some of the conversation, and if he is not naturally conversant, it might be wise to decide upon and remember several interesting little anecdotes that the company will enjoy hearing. No one can be excused from silence or lack of interest at the luncheon.

To the hostess, then, goes the responsibility of providing the means of enjoyment; to the guests goes the responsibility of utilizing this means, and cooperating with the hostess in making the entire thing a success. There are huge social possibilities in the luncheon, and it is rapidly becoming one of America's favorite functions. With both hostess and guest observing their duties, it must inevitably be a triumph that will vie with the important dignity of the formal dinner itself.

FORMAL AND INFORMAL BREAKFASTS

Breakfast to some people may mean a hastily swallowed cup of tea or coffee, and a bit of roll or cake. The early breakfast, of course. But to many there is a later breakfast that is as elaborate as it is tempting.

The formal breakfast may be held any time between ten and twelve-thirty.

A fruit course opens the menu, with a mild _hors d'uvre_ following.

Soup is never served. After the fruit, fish, broiled or _saute_ is served, and sometimes deviled lobster if it is preferred. In England, steamed finnan haddie is the favorite breakfast fish.

The personal tastes of the guests must be taken into consideration in deciding upon the main course. Lamb or veal chops are acceptable, and egg dishes are always welcomed. They may be accompanied by mushrooms, small French peas or potatoes. For the next course, chicken meets with favor especially if it is broiled or fried with rice. Dessert of frozen punch, pastry or jellies follows immediately after the chicken; and coffee, in breakfast cups, concludes the meal. And of course, the hot m.u.f.fins and crisp biscuits of breakfast fame are not forgotten--nor the waffles and syrup, either, if one is partial to them.

For an informal breakfast, the menu is correspondingly less elaborate.

Once again it begins with fruit, and it may be followed by the good old-fas.h.i.+oned course of ham or bacon and eggs with johnny-cake and potatoes; or the simple breakfast may be started with cereal, served with cream, and followed with broiled finnan haddie and baked potatoes.

Eggs, quail or chops, and a crisp salad is another menu often adapted to the late informal breakfast. Desserts should be simple; sweets are seldom indulged in at breakfast. Buns with marmalade or honey are always acceptable, and frozen puddings seem to be a just-right finish to a delicious breakfast.

The informal breakfast is given at ten or eleven o'clock in the morning.

It is never very elaborate; it is, in fact, one of the simplest, yet most dignified of informal meals.

DRESS FOR LUNCHEONS AND BREAKFASTS

Whether she is hostess or guest the woman at a breakfast or luncheon should wear an afternoon gown of silk, _crepe-de-chine_, velvet, cloth or novelty material. In the summer preference may be given organdies, georgettes, etc. The simpler the affair the simpler the costume should be.

Men may wear the cutaway coat if the luncheon is a formal one while for simpler affairs the sack coat or summer flannels, when the season is appropriate, may be worn.

CHAPTER IV

TEAS AND OTHER ENTERTAINMENTS

EVOLUTION OF THE AFTERNOON TEA

Of course one cannot mention the words "afternoon tea" without immediately a.s.sociating it with merry England. For it was there that, over two hundred years ago, a dreamy-eyed Dutchman (dreamy-eyed because he had lived many years in China) brought with him from the Orient a peculiar little leaf which, with a little hot water and sugar, made a delicious drink. At first lordly Englishmen would have none of him--but he didn't care. He exhibited the powers of the little leaves, made his tea, and drank it with evident relish. Others were curious; they, too, drank, and once they started it was difficult to do without it.

Someone spread the rumor that this new drink from China contained drugs and stimulants--and no sooner was this rumor spread than everyone began drinking it! Even the ladies and gentlemen of better society finally condescended to taste "the stuff"--and lo! before they realized it, it had been unconsciously adopted as their very own beverage! Through two generations the idea of the afternoon tea has been perfected, until to-day we have cosy, delightful, ceremonious five-o'clock teas that are the pride of the English and the joy of everyone who follows the custom.

And so we find the afternoon tea enjoying a vogue of unrivaled popularity here in America. When a _debutante_ daughter is to be introduced to society, the mother plans an elaborate afternoon tea (and they can certainly be elaborate!). When guests from out-of-town are visiting, the hostess can think of nothing more appropriate than a chummy tea to introduce them to her friends. So charming a way of entertaining is the afternoon tea that it has usurped the evening reception almost entirely, except when the occasion requires special formality.

THE SIMPLER TEA

Then, too, there is the simpler tea so dear to the hearts of our hospitable ladies of good society. It was George Eliot who earnestly inquired, "Reader, have you ever drunk a cup of tea?" There is something undeniably heart-warming and conversation-making in a cup of steaming hot tea served with delicious cream; it is an ideal prescription for banis.h.i.+ng loneliness. Perhaps it is not so much the tea itself, as the circle of happy friends eager for a pleasant chat.

As the simple tea does not require very much preparation or planning, we will discuss it briefly here and take up only the formal tea in detail.

The simple tea may be served for any guest who chances in between four or six o'clock in the afternoon. Sometimes a hostess devotes a stated time each day or on certain days in the week which are known to her friends, to tea, and she lets her friends know just what the hour is and that they are welcome to join for a bite and a little chat whenever they feel so inclined. There may be one or several little tea tables which are brought into the drawing-room when the guests are ready for tea.

Covering each one is a dainty lace or linen doily, or an embroidered tea-cloth. If tea tables are not available, one large table may serve the purpose, but it also must be covered with small doilies at each cover instead of one large table-cloth.

The hostess and one or two of her friends may serve. The tea is made at the table and served with very small, dainty sandwiches and all kinds of quaintly-shaped cakes. Bonbons, salted nuts and sometimes ices are also served.

If the hostess does not own dainty tea equipage, the beverage may be made in the kitchen and brought in ready to serve, fragrant and steaming. The custom of the afternoon tea is confined almost wholly to women, though it is not bad form by any means to have gentlemen present for tea.

A tea wagon offers the most attractive service for an afternoon tea. It should not be in the room where the hostess receives but should be wheeled in from an adjoining room (the dining-room usually). The maid, if there is one, performs this service, the hostess herself if there is no maid. The table should not be overcrowded and if there is not ample room for sandwich trays these should be brought in separately.

The china should be thin and of the same general kind though not necessarily of the same pattern. There should be sugar--preferably block sugar with tongs, a pitcher of cream, slices of lemon, mint leaves and cloves. If the hostess makes the tea herself she adds sugar, cream, lemon or whatever else the guest may desire before she pa.s.ses the cup.

The hostess who cares about her reputation for hospitality will perfect herself in the gentle art of making delicious tea before the day comes for her to prove herself before her guests.

THE FORMAL TEA

When the afternoon tea becomes formal and ceremonious it takes the place of the customary "at home." Invitations must be sent a week or ten days in advance, and if one is unable to attend, a polite note of explanation must be sent. However, no answer is necessary if one intends to be present.

With this more pretentious affair, the refreshments are served in the dining-room instead of in the drawing-room or outdoors as is sometimes done at simpler teas. The hissing urn always holds the place of honor (except on very warm days when iced tea or iced coffee may be served).

Trays of thinly sliced bread are on the table, and dainty sandwiches in large variety. Fruit salads are never amiss, and strawberries with cream are particularly delightful when in season. Then, of course, there are cakes and bonbons and ices, although the latter are usually confined to warm days.

At a ceremonious tea, the hostess stands near the drawing-room door to greet each guest as she arrives. If her daughters receive with her, they stand to her right, and help in making any necessary introductions. As many guests as can be conveniently entertained may be invited to the formal tea; but the refreshments must never be so substantial that they will interfere with dinner. In fact, the tea must be kept true to its name, for if other eatables besides those fas.h.i.+onable to the tea are served, it is a reception in substance if not in name.

When one wishes to invite eighteen or twenty friends, and does not wish to undertake the trouble or expense of a dinner, the "high tea" is in order. It is usually held on a Sunday evening. At these "high teas"

small tables are invariably used, four guests being placed at each table. It is customary to allow the guests to form their own quartettes, for in this manner they will usually find table companions who will be congenial--and a most unfortunate occurrence at a "high tea," or in fact any reception, is a seating arrangement untasteful to the guests themselves. The little tables are covered with snowy tea cloths and decorated with a sprig of flowers in a colored vase occupying the position of honor.

THE TEA-TABLE