One marvels at the bad habits of good so-
ciety in hearing such tales as these, but they
are unfortunately common. Some persons
appear to be deficient in a sense of good-
breeding, as others are in an eye for color or
an ear for music, and all the maxims in the
world seem inadequate to instil what is miss-
ing.
One general principle may be laid down
for the following of any woman who thinks
of giving a large luncheon — dorCt undertake
too much. If you cannot aflFord to engage
the most diflScult dishes from a caterer, be
very sure that your cook is equal to prepar-
ing them in a satisfactory manner. Better
have a few things, and have them well done,
than a long menu of indifferently cooked vi-
ands. A large luncheon is no light under-
taking at the best, except to those who have
a practised chef and an expert butler, and a
great deal of personal supervision is required
to make it a success.
107
WHAT TO EAT — HOW TO SERVE IT
If the numbef of guests is larger than can
be conveniently accommodated at one table,
' two or three smaller ones may be used. One
table is rather prettier, however, as it ad-
mits of concentrating, instead of scattering,
the decoration. The cloth should be white,
or something very handsome in colors. A
centre-piece of velvet or plush or satin, or of
linen, embroidered, painted, done in cut-
work or drawn-work, or something else
equally elegant in material or ornament,
should be laid down the middle of the table.
An exquisite centre-piece may be made of
bolting - cloth, hand -painted and trimmed
with lace. On this a mirror is often placed,
bearing the bowl, basket, or jar of flowers.
Tall candelabra should hold enough can-
dles to light the room well, and each candle
should have its tiny paper or silk shade and
its glass hdbeche. If the gas must be used, it
should be shaded. The dishes containing Jwra
d^ceuvres — bonbons, glace fruits, etc. — must
be many, and their contents of the choicest.
The arrangement of silver, glass, and china
may be the same as at a small luncheon, ex-
108
A LARGE LUNCHEON
cept that the amount of silver at each place
must be increased. The bread sticks on
every napkin must be tied with a narrow
ribbon matching the broad one that ties the
houquet de corsage provided for the guest.
Cards bearing the names of the guests indi-
cate their seats, and may be either hand-
painted or plain. Favors are often given,
and should be placed on the table before the
luncheon is announced.
Oyster or Little Neck clams compose the
first course, and are followed by bouillon.
Fish succeeds this; then comes one entree^
and sometimes two. Next is a dish of meat,
with one or more vegetables, and then the
Roman punch appears.
After this, game comes, and then salad.
The table then being cleared, pastry in some
form, or Charlottes or jellies are brought in,
and this course in turn is succeeded by ices
in pretty or fanciful shapes. An attractive
caprice is that of ices or cream in the form
of fruits heaped up in and rolling out of a
basket of clear ice or spun sugar placed on a
salver. Ices in small goblets or tumblers of
109
WHAT TO EAT — HOW TO 8EBVE IT
clear ice are often served. The fruit comes
next, and is accompanied by bonbons, glace
fruits, marrona^ and the like. Last are coflfee
and chocolate.
Of the following menus, either one is suit-
able for a large luncheon :
1.
Raw Oysters.
Cbickea Bouillon.
Creamed Lobster. Crackers or Bread and Butter.
Scalloped Chicken.
Sweetbread Pdtes. Green Pease.
Maraschino Punch.
Fillet of Beef, Mushroom Sauce.
French Fried Potatoes.
Broiled Squabs on Toast. Water-cress.
Chicken Salad.
Strawberries in Wine Jelly, with Whipped Cream.
Nesselrode Pudding. Biscuit Fancy Cakes.
Fruit. Bonbons.
Coffee✪ Large Luncheon Menu 1. • Chocolate.
110
A LABGE LUNCHEON
2.
Clams on Ice.
Bouillon.
Halibut Steaks, Cream Sauce. Parisian Potatoes.
Page 28 · 2 recipe records on this page
Presented as published in 1891. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
One marvels at the bad habits of good society in hearing such tales as these, but they are unfortunately common. Some persons appear to be deficient in a sense of goodbreeding, as others are in an eye for color or an ear for music, and all the maxims in the world seem inadequate to instil what is missing.
One general principle may be laid down for the following of any woman who thinks of giving a large luncheon — dorCt undertake too much. If you cannot aflFord to engage the most diflScult dishes from a caterer, be very sure that your cook is equal to preparing them in a satisfactory manner. Better have a few things, and have them well done, than a long menu of indifferently cooked viands. A large luncheon is no light undertaking at the best, except to those who have a practised chef and an expert butler, and a great deal of personal supervision is required to make it a success.
If the numbef of guests is larger than can be conveniently accommodated at one table, ' two or three smaller ones may be used. One table is rather prettier, however, as it admits of concentrating, instead of scattering, the decoration. The cloth should be white, or something very handsome in colors. A centre-piece of velvet or plush or satin, or of linen, embroidered, painted, done in cutwork or drawn-work, or something else equally elegant in material or ornament, should be laid down the middle of the table. An exquisite centre-piece may be made of bolting - cloth, hand -painted and trimmed with lace. On this a mirror is often placed, bearing the bowl, basket, or jar of flowers.
Tall candelabra should hold enough candles to light the room well, and each candle should have its tiny paper or silk shade and its glass bobèche. If the gas must be used, it should be shaded. The dishes containing hors d'oeuvres — bonbons, glace fruits, etc. — must be many, and their contents of the choicest.
The arrangement of silver, glass, and china
may be the same as at a small luncheon, ex-
A LARGE LUNCHEON
cept that the amount of silver at each place must be increased. The bread sticks on every napkin must be tied with a narrow ribbon matching the broad one that ties the houquet de corsage provided for the guest. Cards bearing the names of the guests indicate their seats, and may be either handpainted or plain. Favors are often given, and should be placed on the table before the luncheon is announced.
Oyster or Little Neck clams compose the first course, and are followed by bouillon. Fish succeeds this; then comes one entree^ and sometimes two. Next is a dish of meat, with one or more vegetables, and then the Roman punch appears.
After this, game comes, and then salad. The table then being cleared, pastry in some form, or Charlottes or jellies are brought in, and this course in turn is succeeded by ices in pretty or fanciful shapes. An attractive caprice is that of ices or cream in the form of fruits heaped up in and rolling out of a basket of clear ice or spun sugar placed on a salver. Ices in small goblets or tumblers of
clear ice are often served. The fruit comes next, and is accompanied by bonbons, glace fruits, marrons^ and the like. Last are coffee and chocolate.
Of the following menus, either one is suitable for a large luncheon :
Raw Oysters.
Chicken Bouillon.
Creamed Lobster. Crackers or Bread and Butter.
Scalloped Chicken.
Sweetbread Pâtés. Green Pease.
Maraschino Punch.
Fillet of Beef, Mushroom Sauce.
French Fried Potatoes.
Broiled Squabs on Toast. Water-cress.
Chicken Salad.
Strawberries in Wine Jelly, with Whipped Cream.
Nesselrode Pudding. Biscuit Fancy Cakes.
Fruit. Bonbons.
Coffee. • Chocolate.
A LABGE LUNCHEON
Clams on Ice.
Bouillon.
Halibut Steaks, Cream Sauce. Parisian Potatoes.
Records on this page
Large Luncheon Menu 1Large Luncheon Menu 2