the usual table-cloth. (This does not hold true of the formal luncheon and may not be true even of the informal one.)
The menu must be appropriate to the season. Tea or coffee are never served in the drawing-room after the informal luncheon. If at all, they are served right at the table at the conclusion of the meal.
The informal luncheon guest never remains long after the luncheon unless the hostess has provided special amusement. If the luncheon lasts an hour the guests may sit around and chat with the hostess for about a half hour; but they must remember that she may have after-noon engagements, and it would be exceedingly inconsiderate and rude on their part to delay her.
THE FORMAL LUNCHEON
The formal luncheon is very much like the formal dinner, except that it is not so substantial as to menu. The table is laid the same, except that linen doilies are used in preference to table-cloths. The latter are in good form, however, and it is merely a matter of taste in the final selection. Then too, there is never any artificial light at a luncheon, whether it be simple or elaborate.
The formal luncheon usually opens with a first course of fruit—grapefruit, ordinarily, but sometimes chilled pineapple or fruit cocktails. When the fruit glasses are removed, bouillon in two-handled cups is served. Some times a course of fish follows, but it is really not essential to the luncheon and most hostesses prefer to omit it. An entrée is next served—chicken, mushrooms, sweetbreads or beef according to the taste and judgment of the hostess; and usually a vegetable accompanies it.
