Luncheons for guests are very similar to the late breakfast. Ladies only are invited to lunch. One o'clock is the earfiest permissible hour. A little later is more desirable.

Bouillon may be served first in little cups. Tea, coffee, or chocolate, follow with the substantiate. Salads, chicken, or lobster, oysters in frys, scallops, or panned, together with cutlets, sweetbreads in any style, and various other such dishes, for which rules will be found in this book.

The table may be decorated with fruits and flowers as for a breakfast. Fancy cakes and bon bons should be on the table, and dainty crackers, or wafers, must be served instead of bread.

Table-cloth and napkins are usually colored, and the whole meal lighter than a breakfast. Some ladies only give the rolled sandwiches of grated ham, wafers, and tea or chocolate.

Guests are not expected to remain more than half an hour after leaviag the dining-room.