Luncheon Menu. I

Oyster Cocktails Cream Of Pea Soup Salmon Cutlets Duchesse Potatoes

Broiled Chicken

Green Peppers Stuffed With Rice

Lettuce Salad

Crackers Camembert Cheese

Orange Mousse Small Cakes


Luncheon Menu. II

Fruit Frappe Little Neck Clams Chicken Bouillon

Baked Bluefish

Broiled Tomatoes

Sweetbreads In Timbales

Stuffed Lamb Chops And Mushrooms

Green Peas

Cucumber Salad

Crackers Creme Gervais Cheese

Cafe Parfait Coffee

The oyster cocktails or the fruit frappe should be on the table when the guests enter the room, the hostess leading the way with the guest of honor. No formal order is necessary in the entrance of the rest of the company. After this first course the plates are changed in the usual fashion, taking from the right and replacing from the same side. The soup is served in bouillon cups. In neither luncheon is anything carved on the table, although occasionally, when a crown of lamb or whole chickens are served, or even fillet of beef, the hostess carves. But she should not attempt this unless she has a very poor carver in the kitchen or is remarkably deft at it herself.

The table is not crumbed until after the salad course, and the work is always done with a napkin. The silver crumb-knife is altogether out of favor at present. At this stage, too, all the hors d'oeuvres are removed except the bonbons. These are often taken into the drawing-room after the luncheon for the guests to nibble while they chat for the prescribed time before taking their departure. Often the coffee, too, is served in the drawing-room.

When wine is served at a ladies' luncheon it is usually some light wine, like Sauterne. Only one wine is necessary, although occasionally sherry is offered with the fish. If a liquor is served afterwards it is generally creme de menthe, poured into tiny glasses, first filled to the brim with crushed ice. It is said to be an excellent digestive.