ng people are
supplied with partners for the dances.

At a debutante party the mother stands nearest the drawing-room door,
the daughter next her, and the father beyond. The mother greets each
guest and then introduces the daughter. At the supper or dinner her
brother or father takes out the debutante, who sits at her father's
left. In case her brother takes her out, her father takes out the
oldest or most honored lady present.

The successful host and hostess see to it that all their guests are
introduced to each other, if this is possible, so that the best of
cordiality and the least restraint may characterize their mingling.

_Breakfasts and Luncheons_

Breakfasts may be homelike, informal affairs, or quite ceremonious.
The hour of this meal is at any time before one o'clock, usually
twelve or twelve-thirty. After one o'clock the affair becomes a
luncheon.

Men are invited to a breakfast, but usually at a luncheon the guests
are all women.

A real breakfast menu, such as is often served on Sunday mornings in
the country, consists of fruit, cereal, a chop, or steak, or
fishballs, with potatoes, eggs in some form, muffins or hot rolls, and
coffee, waffles or hot cakes, or, in New England, doughnuts.

The menu for luncheon consists usually of soup, fruit, lobster in
cutlets or croquettes, with mushrooms, or omelet, or fish; broiled
chicken, or lamb chops, with green peas and potatoes; a salad,
crackers and cheese; ice cream, with coffee, tea, or chocolate.

At a breakfast or luncheon, as at a dinner, every effort should be
made to be punctual. The success of such an occasion may be ruined by
a tardy guest.

At a luncheon one removes wraps and veils in the dressing-room,
retaining one's hat and gloves, the latter being removed at table, and
resumed in the drawing-room after the meal, unless cards are the form
of entertainment.

As the guests enter the drawing-room the hostess shakes hands with
them and introduces them to one another before going to the
dining-room. When no men are present the hostess leads the way to the
dining-room, and the guests find their places at the table by the name
cards. When men are present the procedure to the dining-room follows
the custom at a formal dinner.

It is becoming customary to use the daylight as much as possible at
all social functions; and, indeed, at no affair, unless it be very
late in the afternoon and very ceremonious, is the daylight excluded
and the candl