Page 20, line 16, for "gelatines" read "galantines." Illustration No. 10, 2, read "Puree Sieve"; 3, read "Pontage or Swe- dish timbale irons." Page 31, line 8, for "will rise and cover" read "will rise wlien put in the hot fat and cover." Page 47, last title, for "Creamed Soups" read "Cream Soups." Page 71, 4th line from bottom, for " usual " read " original." Page 71, 7th Ime from bottom, for " dilute it" read "diluted." Page 73, 2d line from bottom, for " ilour" read "water." Page 91, 8th line from bottom, for "browned" read "brown." Page 119, for "Salads Nos. 6-7-8-9" read "Illustrations Nos. 94, 95, 9C, 97." Page 13.5, line 3, for "and moisten" read "moistened." Page 143, 2d line from bottom, for "thick" read " whipped." Legend of illustration No. 134 read " Strawberry Charlotte No. 2." Legend of illustration No. 137 read " Chestnut Puri5e." Page 155, line 6, for " cupful " read " pound." Page 162, line 10, for "by placing" read " and." Page 168, 7th line from bottom, for "lemon" read "melon." Page 169, to receipt for Lemon Ice add, " 1 quart of water." Page 170, line 4, for "cupful" read "quart." Page 175, after title, "Pineapple," add " Illustration No. 158." Page 184, 5th line from bottom, for "icing" read "tracing." Page 189, 5th line from bottom, for " box with" read "box and serve with." Page 192, 9th line from bottom, for " coloring " read " covering." Page 199, 11th line from bottom, for "double its bulk " read " doubled in bulk." Page 201, 8th line from bottom, for "one quarter of an inch" read "one and a quarter inches." Chaptek I LUNCHEONS The midday meal, called luncheon, varies in char- acter from a very informal service, where the dishes are placed on the table and the servants leave the room, to one of equal elaboration and formality with that of a dinner. As this meal is made to conform to convenience, it is difficidt to give general rules, as rules are conventions of ceremony, and ceremony is sometimes disregarded, as in the case where a larger number of guests are received than the service of the house admits of entertaining in other than an informal manner. Luncheon proper corresponds to what in foreign countries is called the second breakfast, or dejeuner a la fourdiette, where people are seated at the table and served as at dinner. The French breakfast hour, however, is usually twelve o'clock, while luncheon is an hour or more later. Entertaining at luncheon is as customary as din- The ner giving, but ordinarily the company is composed ''°"iP*°y of women alone, men as a rule not being entertained at this hour, except on holidays or special occasions. A card with the name of the guest distinctly writ- Seating tiie ten on it designates the place at the table to be occu- gusBts pied by that guest, and each one finds her place with- out being otherwise directed, as the hostess is the LUNCHEONS Invita- tions last one to enter the dining-room. If, for any rea- son, one lady has precedence over the others, she is placed at the right of the hostess ; otherwise the host- ess selects for that seat the one whom she wishes par- ticularly to compliment. If a stranger is heing es- pecially entertained, the other guests having been invited to meet her, she is given this seat of honor. The hostess in this case presents her as a new ae- quaintance to her friends, Avho afterward may call upon and extend to her other courtesies. The invitations for luncheon are the same in form as for dinner; if the luncheon is a formal enter- tainment they are usually written in the third per- son, or conventionally expressed in the first person. An informal note is written for informal occasions. Under no circumstances should a verbal invitation be given.

AI-modernized reading of the original text

Page 20, line 16, for "gelatines" read "galantines." Illustration No. 10, 2, read "Puree Sieve"; 3, read "Pontage or Swedish timbale irons." Page 31, line 8, for "will rise and cover" read "will rise wlien put in the hot fat and cover." Page 47, last title, for "Creamed Soups" read "Cream Soups." Page 71, 4th line from bottom, for " usual " read " original." Page 71, 7th Ime from bottom, for " dilute it" read "diluted." Page 73, 2d line from bottom, for " flour" read "water." Page 91, 8th line from bottom, for "browned" read "brown." Page 119, for "Salads Nos. 6-7-8-9" read "Illustrations Nos. 94, 95, 9C, 97." Page 13.5, line 3, for "and moisten" read "moistened." Page 143, 2d line from bottom, for "thick" read " whipped." Legend of illustration No. 134 read " Strawberry Charlotte No. 2." Legend of illustration No. 137 read " Chestnut Puri5e." Page 155, line 6, for " cupful " read " pound." Page 162, line 10, for "by placing" read " and." Page 168, 7th line from bottom, for "lemon" read "melon." Page 169, to receipt for Lemon Ice add, " 1 quart of water." Page 170, line 4, for "cupful" read "quart." Page 175, after title, "Pineapple," add " Illustration No. 158." Page 184, 5th line from bottom, for "icing" read "tracing." Page 189, 5th line from bottom, for " box with" read "box and serve with." Page 192, 9th line from bottom, for " coloring " read " covering." Page 199, 11th line from bottom, for "double its bulk " read " doubled in bulk." Page 201, 8th line from bottom, for "one quarter of an inch" read "one and a quarter inches." Chaptek I The midday meal, called luncheon, varies in character from a very informal service, where the dishes are placed on the table and the servants leave the room, to one of equal elaboration and formality with that of a dinner. As this meal is made to conform to convenience, it is difficidt to give general rules, as rules are conventions of ceremony, and ceremony is sometimes disregarded, as in the case where a larger number of guests are received than the service of the house admits of entertaining in other than an informal manner. Luncheon proper corresponds to what in foreign countries is called the second breakfast, or dejeuner a la fourdiette, where people are seated at the table and served as at dinner. The French breakfast hour, however, is usually twelve o'clock, while luncheon is an hour or more later. Entertaining at luncheon is as customary as din- The ner giving, but ordinarily the company is composed ''°"iP*°y of women alone, men as a rule not being entertained at this hour, except on holidays or special occasions. A card with the name of the guest distinctly writ- Seating tiie ten on it designates the place at the table to be occu- gusBts pied by that guest, and each one finds her place without being otherwise directed, as the hostess is the Invitations last one to enter the dining-room. If, for any reason, one lady has precedence over the others, she is placed at the right of the hostess ; otherwise the hostess selects for that seat the one whom she wishes particularly to compliment. If a stranger is heing especially entertained, the other guests having been invited to meet her, she is given this seat of honor. The hostess in this case presents her as a new aequaintance to her friends, Avho afterward may call upon and extend to her other courtesies. The invitations for luncheon are the same in form as for dinner; if the luncheon is a formal entertainment they are usually written in the third person, or conventionally expressed in the first person. An informal note is written for informal occasions. Under no circumstances should a verbal invitation be given.

Luncheons