The Informal Lunch

The informal luncheon or lunch--originally the light meal eaten between

breakfast and dinner, but now often taking the place of dinner, the

fashionable hour being one (or half after if cards are to follow)--is

of two kinds. The "buffet" luncheon, at which the guests eat standing;

and the luncheon served at small tables, at which the guests are

seated. (In general all that is here said with regard to the "buffet"

luncheon, applies to the "buffet" supper or evening "spread." The only

actual difference is that lighted candles may be used at an evening

luncheon, and that the daytime luncheon may offer courses more

variegated and solid in character than would be suitable for evening

eating.)

Plates, silver and napkins are conveniently arranged on a laid table in

the case of the "buffet" lunch. One or two hot and one or two cold

dishes (according to the number of guests who are to be fed), and one

or two iced desserts with one cream or jelly in mold should be

sufficient. The knife is tabooed at the "buffet" lunch, hence all the

food must be such as can be eaten with fork or spoon. As a rule,

friends of the hostess serve (host and hostess may help), though, if

convenient, waitresses may see to the wants of the guests. To keep the

table from looking crowded, maids may replenish the dishes from pantry

or serving table as may be necessary. Plates of sandwiches or filled

rolls (not too far from the table edge) olives and relishes should also

be arranged on the table, though cakes, candies and salted nuts may be

passed by the maids. The rolls go with the hot course, the sandwiches

with the salad. When a "buffet" lunch is served at a big reception,

with any number of guests coming and going, all the buffet refreshments

should appear on the table at the same time.