Very often bridge or some other card game follows the luncheon.  If not, guests are not expected to remain more than half an hour after leaving the table.

The luncheon—­never say lunch—­is a favorite form of entertainment for girls.  In this case the dishes served are light and delicate.  Mushrooms on toast, oyster patties or croquettes, a salad, and ices; the menu prefaced by grape fruit and bouillon, are often thought sufficient for a girl’s luncheon.  Sweets are served freely for them.

It is no longer thought correct to go to extremes in carrying out a “color scheme.”  Sandwiches are not tied up with ribbons, nor cakes colored to correspond with the preferred hue.  Flowers, ices, and the decorations on the small cakes passed with the dessert are quite sufficient.  Candles, if used, should have shades to correspond.

Large Luncheons.—­The large luncheon has few friends these days; it is too heterogeneous an affair.  Those invited feel it is an easy way of paying off social obligations; few find it entirely enjoyable.  There is more or less of a crush; one experiences difficulty in finding a table and being served; it is not appetizing to note evidences that others have eaten at the same table and departed.  And one is likely to be seated with the wrong people and thus miss much that belongs with and makes pleasant the smaller affair.

No woman need hesitate at inviting a few friends to have luncheon with her.  She may prepare a simple meal, and if it is nicely served and she herself gives the cordiality and the conversational impetus that “keeps things going,” her guests will find it enjoyable.  She may adopt as much of the regular method of serving as befits her home and its resources, but she must make her table as beautiful as possible, and she must not serve “stewed hostess.”

TABLE ETIQUETTE.

We have seen how a table should be laid and a meal served; now let us see how it should be eaten: 

There is no situation in which one’s good breeding is so much in evidence as at the table.  For that reason, mothers should begin to train their children in infancy to correct usage.  As soon as a child is able to hold a spoon and fork, he should be taught how to hold them properly, and the training should be continued until the right habit is established.

One should not be seated until the lady of the house is seated, unless especially requested to do so.  Children should observe this rule as rigidly as that which requires the removal of the hat on entering the house.

[Manners and social customs 705]

At the Table.—­On being seated, the napkin is unfolded and laid across the lap.  It is more correct to only unfold one-half, that is, open it at the center fold.  One is not supposed to require further protection than from the accidental crumb.  On no account should it be used as a bib, or be tucked in the dress or waistcoat.