BREAKFASTS AND LUNCHEONS
How to Give Them and What to Wear—Etiquette of the Buffet Luncheon—Entertaining Distinguished Strangers.
IN the days of our grandmothers it was the custom in this country to dine in the middle of the day or in the early afternoon. Children then, as now, carried bread-and-butter, cookies, or some light refreshment to school. The members of the family who remained at home either ate nothing between breakfast and dinner or took a light lunch if the interval were very long. It must be remembered that the old-fashioned heavy American breakfast stayed the pangs of hunger for a considerable period of time. We are shocked in these days at the idea of eating heartily in the early morning. We must not forget that in the middle of the last century the light evening tea or supper, as it was called, was much less satisfying than our modern late dinner. Hence every one was quite ready and hungry for breakfast.
Luncheon as a formal meal was then almost unknown in America. People who wished to entertain friends early in the day, and who were familiar with English customs, occasionally gave a breakfast. With the adoption of the late dinner the evolution of luncheon as a midday repast naturally followed. Lunch-parties have long been extremely popular in this country. They have completely overshadowed their older sister, the “breakfast,” so that the latter term is not often applied to midday entertainments, except under certain circumstances. Thus we speak of the collation served at a morning wedding as a “breakfast,” and the word is also used to describe club festivities. The lunch-party being usually a ladies’ affair, it is sometimes said that the presence of men changes the function to a breakfast. For the rest, the two forms of entertainment are very much alike save that the earlier meal, in order to deserve its name, should take place not later than twelve or soon after, and should be simpler and less formal in its appointments than the later one. Thus, plain linen napery would be more appropriate than a cloth trimmed with lace. A breakfast usually begins with fruit, and includes a course of eggs served in some form. Otherwise the bill of fare is very much like that of a lunch, save that it is shorter, and ices and wines are not served except at large and formal functions.
Occasionally some enterprising hostess invites a few friends to a breakfast that really deserves its name, the hour being nine or half-past nine o’clock. Travelers of distinction whose time is much occupied may still be open to engagements in the early morning. A meal of this sort must necessarily be brief and informal. Oranges, melons, or whatever fruit is in season, cereal with cream, eggs and bacon or omelette, broiled chicken, toast or muffins with orange marmalade or some other kind of jam would make a good menu. Indeed, the chicken could be omitted where only one or two guests were expected. The lady of the house should preside over the tea and coffee equipage, thus giving the personal touch of hospitality which is not possible at a more ceremonious meal. Chocolate also may be served. Breakfast plates of good size should be used, and in winter these should be warmed for the hot course or courses.
The hostess may wear a pretty morning gown or street dress (with the exception of the hat), if she expects to go out after breakfast. The guests leave soon after the meal is over. The women wear a simple street costume; or, if they are about to take part in some sport, they may appear in tennis, shooting, or other special dress. They do not remove their hats. There was an attempt made recently in New York to introduce the dancing-breakfast, the guests leaving the table and executing the hesitation waltz or the one-step between the courses. The experiment does not seem likely to be repeated.
Luncheon is, in theory at least, always an informal meal. Hence the invitations are usually conveyed in the form of a friendly note or given over the telephone. Some hostesses use a partly engraved card for their invitations to luncheon, filling in the date, hour, and name of guest. For a club or similar function the invitations are usually engraved. The guests may be few or many, as the hostess pleases. She must take into consideration, however, the size of her dining-table and of her rooms. There must be space enough for the attendants to pass around the former without crowding the guests.
The young and inexperienced house-mistress may need a word of caution about her china and glass. Unless she wishes to invest in new dishes, she should take an inventory of them before issuing her invitations. It is awkward to ask eight guests and then find your best dessert-plates are a half-dozen set. While plates, forks, etc., may be washed, and so be used a second time at the same meal, it is better to have enough on hand for the entire luncheon. Washing delays the service, a thing now considered very undesirable. For the woman who possesses a handsome dining-table it is customary to use a centerpiece and place doilies, thus showing a portion of the polished wood. A white linen table-cloth is always in good style, however, no matter what the fad of the moment may be.
The centerpieces for the bare table now come of generous size, being virtually miniature lunch-cloths. Some are composed entirely of lace, and some have a border of that material. The accompanying place doilies should have a pad or a piece of canton flannel beneath them, to protect the table from the heat of the dishes. A vase, rose-bowl, or loving-cup filled with flowers is placed in the middle of the table. If this is set on a silver salver it adds to the decorative effect. Two or four smaller vases of corresponding shape and material may be placed in such a way as to form a hollow square around the central one, standing at some distance from it. A handsome dish of fruit makes an effective centerpiece, or two dishes may form part of the decorative scheme, one being placed on either side of the table. If artificial light is to be used, two candelabra or four single candlesticks may be set in the spaces between the vases. The shades of these should correspond in color with the flowers. Where there is good daylight, however, it is in the opinion of the writer greatly to be preferred.
Little dishes of olives, radishes, celery—hors d’?uvres, as they are called—small fancy cakes, bonbons, and fruit, either fresh or dried, add to the decorative effect. A salt-cellar and pepper-pot may be put at each place, at each corner of the table, or on the edge of the centerpiece or lunch-cloth, where it is sufficiently large to bring them within easy reach. A bread-and-butter plate, with miniature silver knife, is provided for each person. It should stand at the left, where two or three silver forks—as many as will be needed before the sweet course—are also placed. At the right there should be a goblet or tumbler, a napkin with a roll or piece of bread folded in it, and one or more knives as occasion may require. If the bones are left in the fish, a silver knife should be provided for it, and one is sometimes put on for the salad. Since at luncheon soup is eaten out of cups with two handles instead of from plates, a dessert-spoon or large teaspoon is set at the right or at the top of each place. If there is grape-fruit, a fruit-spoon or teaspoon will also be needed. One finger-roll, or two rolls if they are very small, may be put in each bread-and-butter plate, instead of in the napkin.
The serving of wine at luncheon is rapidly going out of fashion. A hostess belonging to the older generation sometimes offers her guests Rhine wine—a light, white wine—or, if there are men present, sherry or claret. In this case a wine-glass is set beside the water-goblet at the right of each place, and a decanter is placed on the sideboard. Wine-cup, fruit-punch, and similar beverages are served from a glass pitcher, lemonade cups or small tumblers being substituted for wine-glasses. Slender, narrow tumblers are also used for Apollinaris and other effervescent waters, which are often served instead of wine. At a formal lunch the service is all from the side-table, no dishes being set on the dinner-table with the exception of the ornamental ones mentioned above. At an informal luncheon or dinner, the carving may be done by the head of the house, in accordance with the pleasant old custom. Many people prefer this method, thinking it shows more hospitality than the service à la Russe.
An experienced waitress or butler can attend to the wants of six persons; but for a formal lunch-party it is usual to have the assistance of a second maid or man when half a dozen or more are present. In houses where there is much entertaining, the parlor-maid or chambermaid is expected to help the butler or waitress whenever the number of guests makes this desirable. In all large cities and in suburban towns of good size it is easy to hire a cook or a waitress for the day. The correct dress for the latter is a plain black-stuff dress, white apron with bretelles, a plain linen collar and cuffs. To this a little white cap is added, unless the maid objects to wearing it on the ground that it is too much like a livery. In a free and democratic country no man or woman should be obliged to wear the latter. That it is a badge of servitude, Thackeray long ago demonstrated in his inimitable manner. Where a butler is employed he wears morning costume at luncheon—that is to say, black coat and waistcoat, dark trousers, and black necktie.
The hostess should make out her bill of fare in good season, as some of the dishes—the soup, for instance—will need to be cooked on the day preceding the luncheon. A bride may be tempted by the alluring advertisements bidding her to “add hot water and serve.” The older matron knows that the stock prepared at home from fresh meat makes soup that is much superior to the ready-made article. In a large city one can procure many excellent dishes at the confectioner’s and pastry-cook’s. For a large buffet luncheon, as for a ball supper, the hostess should issue her order to some reliable firm of caterers. For a lunch-party of smaller size, she should endeavor to have the dishes cooked in her own kitchen. Almost every one now prefers home to hotel cooking, if the former is all that it should be. We should advise the young hostess, therefore, if she or her maid has a fair understanding of the culinary art, to have the main staples of her bill of fare prepared at home. Certain articles it is usual to order from the caterer, such as patty-shells and ices. Home-made ice-cream composed of real cream is the best of all, but it takes time and trouble to prepare. It is well to test the excellence of a recipe in the privacy of the family before offering it to guests.
The bill of fare for a luncheon is usually briefer now than formerly, the emphasis being laid on the quality of the food rather than on the quantity. Fruit, soup, fish, chicken or chops, salad, a sweet course, and coffee make a menu that is amply sufficient for most people. It may be extended by the addition of an entrée—sweetbreads creamed or mushrooms, perhaps—between the fish and the meat course. The fish may be omitted, or it may “suffer a sea-change” and become oyster soup. A delicious bill of fare recently offered at a lunch for six ladies consisted of grape-fruit, oyster soup, fricasseed chicken served with sweet potatoes and string-beans, lettuce salad, brandied peaches surrounded with whipped cream, coffee, little cakes, and candies. The bill of fare may be varied in a great many ways, and lengthened or shortened to suit the tastes and circumstances of the hostess and the season of the year. A lady entertaining two or three friends at lunch very informally could offer them simply two or three courses with coffee or chocolate. These would be soup, chicken or some other form of meat with vegetables, and a sweet dish. When the weather becomes warm in the spring, the soup would be replaced by salad served after the meat.
In summer cold dishes are popular, but it is always well to have one or more hot courses. Certain old-fashioned hostesses still serve tea at luncheon, pouring it out themselves, and perhaps making it at the table. The prevalence of the afternoon tea-drinking habit has resulted in banishing the “cup that cheers but does not inebriate” from the noonday meal in many houses.
The hostess wears a pretty house gown or street dress, as she prefers. She will choose the latter if she is going out as soon as her friends leave. She does not, however, wear a hat. The guests come in street or reception costume, brocades being much worn at the present time by older women. They are invited to leave their outer wraps in the hall, the reception-room on the ground floor, or up-stairs, as the hostess may find most convenient. They keep on hat and gloves, however, the latter being removed when they sit down at the table. These may be turned back at the wrist should it be inconvenient to take them off altogether.
Guests should arrive at the hour named or within five minutes afterward. It is usual to wait a quarter of an hour for a late-comer. To delay longer might interfere with the engagements of the other guests, besides spoiling the food. If the hostess has inefficient servants or only one maid, she may find it necessary to excuse herself in order to inspect the arrangements of the table at the last moment. In this case it is well to have a friend who will take the place of the hostess during her brief absence.
The luncheon is announced in the same way as dinner (see Chapter IV). The entrance to the dining-room is informal, the hostess leading the way, taking with her, perhaps, the oldest lady or the guest of honor. The others follow without special order, save that married women precede young girls. If there are men present they come last. Usually a relative or familiar friend of the hostess takes the foot of the table opposite the latter. The guest of honor sits at the right of the lady of the house; the other places of distinction are at her left and at the right and left of the assistant hostess. Unless the occasion is a very formal one, however, a hostess will pay more attention to seating her guests beside congenial neighbors than to arranging them with strict regard to precedence. It is now usual to serve coffee in the drawing-room at the conclusion of the luncheon in order to avoid the fatigue of sitting too long at table.
The guests depart soon after the conclusion of the meal, as the hostess may have other engagements to fulfil. In New York the whole lunch-party may vanish in ten or fifteen minutes. If the ladies are not in haste or are having a very pleasant time, they remain longer. In the country they would be very apt to do so. At a formal luncheon the guest of honor should be the first to take leave. A lady who has some pressing engagement may excuse herself without waiting for the former.
A buffet luncheon is served from the sideboard or from the dining-table, the guests sitting about the room. It is a convenient form of entertainment where many people are to be provided for, or where it is uncertain how many will be present. The bill of fare should consist for the most part of articles that do not require cutting up, since it is difficult to manage this with a plate resting upon one’s knees. Sandwiches, salads, oysters, croquettes, and bouillon are all appropriate, with coffee, ices, cake, and bonbons. At a simpler luncheon, jellies or other sweet dishes may be substituted for the ices. Terrapin, cold salmon, and other expensive dainties may be added to the bill of fare if the host desires. If only a small number of persons are present, so that all can be seated at the same time, guests have everything passed to them by the servants in attendance. The fashion of the moment is to use little squares of soft, embroidered linen for luncheon; but these do not afford enough protection for the dress where one eats from the lap, and larger napkins are to be preferred for this purpose at a buffet lunch. Where no servants are present the lady of the house, assisted by one or two friends, waits on the guests. It is less formal, however, when the hostess asks all to help themselves. If there are men present they wait upon the ladies. This method of service is apt to be extravagant, however, since the amateur waiters often give portions that are unduly large. It is better to have some one possessed of knowledge and experience to help to the various dishes at the table, the gentlemen then passing the plates to the ladies.