It is polite to answer an invitation within twelve hours. People who are in the habit of entertaining are seldom remiss in the courtesy of a prompt reply, for they have probably experienced the inconve- nience of uncertainty, and the embarrassment of having to fill places at the last minute, and so are better able to understand the significance of this social convention. AVomen wear street costumes or afternoon gowns ; they lay off their wraps, but do not remove their hats. Men should wear afternoon dress. The table At luncheon a table-cloth is not used if the table is handsome enough to permit its omission, but often leaves are put in which have not the same polish as the main table and must be covered with a cloth. The use of a cloth is, however, a matter of taste, not of rule. SresB LUNCHEONS 5 The polished table requires care to keep it clean and free from stains and scratches. It should be very frequently rubbed hard with a soft cloth, and occasionally a little kerosene or furniture polish should be used; but what is particularly needed is plenty of hard rubbing. A varnish polish is easily defaced, especially by hot dishes, which leave white marks that are difficult to eradicate. The table top should have what is called hand polish. This can be washed without injury, does not easily stain, heat does not alfeet it, and with daily care it constantly grows handsomer. It is better for young house- keepers to start with a dull mahogany, or oak, than with a shellacked table, which needs frequent redressing. To protect the table when no table-cloth is used, Mats mats are placed under the dishes. The plate mats, either square or round, are seven to nine inches across. J\lats are sometimes lined with asbestos, felt, or other thick material to protect the table better from the heat of the plates. The mats, as a rule, match the centerpiece, but this is not obligatory. There is no limit to the variety of centerpieces and mats. They range from crochet work and embroi- dered linen to beautiful laces. Except the mats, the decorations used are the same Decora- as for the dinner-table, flowers being the chief and always the most beautiful resource. The decora- tions should be kept low in order not to obstruct the view across the table and so make general conver- sation impossible. A large table is more imposing with high center- pieces, and at buffet luncheons high decorations can be indulged in. The cold dishes used on such occa- 6 LUNCHEONS sions are susceptible of much garnishing, and are made to form a part of the decoration. AVhere a large number of guests are being enter- tained, as at wedding breakfasts, or where th(> lunch- eon is accessory to some other entertainment, the guests are frequently seated at small tables placed throughout the room. In this case, no ornamenta- tion is attempted other than a few flowers on each table, as anything more would be an inconvenience. lighting The lighting of the table requires careful con- sideration. Artificial light is not used unless neces- sary; but a dark, gloomy table should always be avoided, and if the room is dark candles should be lighted. Sometimes half the guests face bright win- dows, while the faces of those sitting with their backs to the windows are in shadow. Shaded lights in the chandelier will often remove this shadow ; and, if carefully managed, the gas-lights will not be dis- agreeably noticeable. This, together with a careful adjustment of the curtains, will often equalize the light ; but if a blinding glare cannot thus be over- come, it is better to draw the shades and curtains and light the candles. In city houses this is fre- quently done. laying The table is laid as for dinner, except that bread- tie table and-butter plates are placed at the left of the dinner plates, each bread-and-butter plate having a small knife laid across it.

AI-modernized reading of the original text

It is polite to answer an invitation within twelve hours. People who are in the habit of entertaining are seldom remiss in the courtesy of a prompt reply, for they have probably experienced the inconvenience of uncertainty, and the embarrassment of having to fill places at the last minute, and so are better able to understand the significance of this social convention. AVomen wear street costumes or afternoon gowns ; they lay off their wraps, but do not remove their hats. Men should wear afternoon dress. The table At luncheon a table-cloth is not used if the table is handsome enough to permit its omission, but often leaves are put in which have not the same polish as the main table and must be covered with a cloth. The use of a cloth is, however, a matter of taste, not of rule. SresB The polished table requires care to keep it clean and free from stains and scratches. It should be very frequently rubbed hard with a soft cloth, and occasionally a little kerosene or furniture polish should be used; but what is particularly needed is plenty of hard rubbing. A varnish polish is easily defaced, especially by hot dishes, which leave white marks that are difficult to eradicate. The table top should have what is called hand polish. This can be washed without injury, does not easily stain, heat does not affect it, and with daily care it constantly grows handsomer. It is better for young housekeepers to start with a dull mahogany, or oak, than with a shellacked table, which needs frequent redressing. To protect the table when no table-cloth is used, Mats mats are placed under the dishes. The plate mats, either square or round, are seven to nine inches across. J\lats are sometimes lined with asbestos, felt, or other thick material to protect the table better from the heat of the plates. The mats, as a rule, match the centerpiece, but this is not obligatory. There is no limit to the variety of centerpieces and mats. They range from crochet work and embroidered linen to beautiful laces. Except the mats, the decorations used are the same Decoraas for the dinner-table, flowers being the chief and always the most beautiful resource. The decorations should be kept low in order not to obstruct the view across the table and so make general conversation impossible. A large table is more imposing with high centerpieces, and at buffet luncheons high decorations can be indulged in. The cold dishes used on such occa- sions are susceptible of much garnishing, and are made to form a part of the decoration. AVhere a large number of guests are being entertained, as at wedding breakfasts, or where th(> luncheon is accessory to some other entertainment, the guests are frequently seated at small tables placed throughout the room. In this case, no ornamentation is attempted other than a few flowers on each table, as anything more would be an inconvenience. lighting The lighting of the table requires careful consideration. Artificial light is not used unless necessary; but a dark, gloomy table should always be avoided, and if the room is dark candles should be lighted. Sometimes half the guests face bright windows, while the faces of those sitting with their backs to the windows are in shadow. Shaded lights in the chandelier will often remove this shadow ; and, if carefully managed, the gas-lights will not be disagreeably noticeable. This, together with a careful adjustment of the curtains, will often equalize the light ; but if a blinding glare cannot thus be overcome, it is better to draw the shades and curtains and light the candles. In city houses this is frequently done. laying The table is laid as for dinner, except that breadtie table and-butter plates are placed at the left of the dinner plates, each bread-and-butter plate having a small knife laid across it.

Luncheons