Breakfast and luncheon parties are much alike. The points of difference are easily distinguished. Gentlemen are invited with ladies to breakfast. Fruit always forms the first course; coffee is served, at pleasure, throughout the meal, or at the close; eggs appear in some form, usually as an entrée or at the close as a sweet omelet; ices and cake, except at a wedding breakfast, are not considered indispensable and are rarely served; lastly, the hour is not later than half-past twelve. A centrepiece of ferns, a choice, growing plant, or cut flowers, are appropriate. If cut flowers be used the arrangement should be simple; elaborate effects in all particulars are out of place, If the breakfast be intended for a rather formal function, serve the coffee at the close. The method of serving is the same for both breakfast and luncheon parties, and differs but little from that of a dinner party. The table is laid in the same manner, except that, at luncheon, the polished table may be bare, save for a luncheon cloth or a centrepiece and doilies. For a luncheon the napkins are usually quite small and fringed. The doilies are made in three sets, twelve, eight and four inches, respectively, in diameter, for service plate, bread and butter plate, and water glass. As the doily for the service plate provides space for but a single knife and fork, other small pieces of silver are put in place as needed. For a simple luncheon, with near friends as guests, fringed napkins of small size, perfectly laundered, spread for the service plate, give a happy change from the ordinary tablecloth.

At luncheon the bouillon cup supplants the soup plate and the bouillon spoon the table or soup spoon. At a very formal dinner in an Eastern city last winter, consommé was served as a first course in bouillon cups, and bouillon spoons were beside the plate, but the hostess drank her soup from the cup, every one soon following suit. Gentlemen seemed to like the innovation, the soup not being garnished, but the procedure, though quite the proper thing at a supper served "en buffet," seems not quite in harmony with the appointments of an elegant dinner. Roasts are reserved for dinner, and chops, chicken jointed or in individual pieces, small fillets of beef tenderloin, etc., with a vegetable, do duty as the pièce de resistance of the meal. Before the birds and salad, a cup of chocolate with whipped cream, or a sherbet or frozen punch is often served, though the chocolate seems a little incongruous at this point in a luncheon. Birds are often supplanted by a salad in aspic.