ticulars in which a formal luncheon differs
materially from a dinner. Fruit or a fruit salpicon is usually preferred
to oysters as a first course. The soup or bouillon is served in cups
rather than soup plates, and entrees or chops take the place of heavy
joints or roasts. The usual hour for a luncheon is between one and two
o'clock, and artificial light is considered inappropriate for such an
occasion. If the table used is a handsome and highly polished one, the
cloth may be dispensed with, if desired. Instead use a handsome center
piece with small doilies under the plates and other dishes to protect
the table. If there are a large number of guests, they are usually
served at small tables, prettily decorated with a few flowers.

If the luncheon is to be a formal affair word your invitation thus:
"Mrs. Harris requests the pleasure of Mrs. Brown's company at luncheon,
Tuesday, September twenty-seventh, at one o'clock." If it is an informal
affair simply write a little note on this order:

Dear Mrs. Brown,

Will you not join us at luncheon Tuesday at one o'clock? My
friend, Mrs. Black, is with me and I should like to have you
meet her.

Sincerely yours,
Date.

Put your street and number at the head of the note. Invitations to
informal luncheons are also permissible by telephone or verbally.

SIMPLE LUNCHEON.

_White Grapes on Mat of Natural Leaf,_
_Creamed Oysters in Swedish Timbale Cases,_
_Saratoga Potatoes, Twin Biscuits, Pickles, Olives,_
_Moulded Chicken in Aspic, Mayonnaise Wafers,_
_Marshmallow Cake, Orange Jelly, Whipped Cream,_
_Chocolate._

Have the fruit at each place when the guests are assembled. Garnish with
any preferred flowers, which should serve also as a souvenir of the
occasion. Substitute other fruit if grapes are not seasonable. Both
timbale cases and Saratoga potatoes given in the next course, may be
prepared early. The potatoes, of course, must be reheated. Fill the
creamed oysters into the cases, surround with the potatoes and serve the
biscuits, olives and pickles on the same plate. Make the biscuits with
baking powder, roll out the dough half the usual thickness, cut out and
put two rounds together, brushing first the lower round with melted
butter. To make the moulded chicken, separate some stewed chicken into
small pieces. Fill loosely into small buttered moulds with a slice of
hard boiled egg in the bottom of each. Cover with the strained and
cl