Show A LADIES LUNCHEON tile the selling ot of the luncheon table Is 13 A as dainty an and d pei feet in linen and appointments point ments as tile meins of 0 the household will allow here Is an opportunity for a lady to show shon all her pretty table things to a most appreciative audience who nho will be much mote mole observant of her line fine linen iare china and odd pieces of silver and class than gu guests 2 q is of 0 the other sex here aa alo 0 can be displayed the many charming lunch c contrivances n tri vances which have no place at lo 10 it a dinner odd bouillon cups and spoons delicate chocolate cups and saucers eau cera cers embroidered luncheon cloth and napkins and at an informal nt small bread plates anc and silver bliver butter ouitta knives which ire are at each persons lett left at A n very informal lunch also a bare table Is if sometimes used which can call be made mad lovely with the center square or long piece of lace or embroidery and the various little silver and glass dl dishes s hes walh are on the table reflected ted in the highly polished poll hid surface the hostess here pours out the tea from rom tilt head ot of the table and the ilia pretty odd china teacups aro are passed to each person on it a salver with sugar and crea cream al in appropriate little silver bol and pitcher at this luncheon the embroidered or damask cloth 19 I 1 laid over tile the canton flannel with the lace or amb emb embroidered r eldered center piece on top lop the flowers are in a bowl boin I 1 or vit vase I 1 in the middle and in small vas vases sea placed about the table the candles candle a are in candelabra or pincie aln cle sticks and the ile little fancy dishes of 0 bonbons bonbonis bon bons cake baltes etc decorate the table as at a dinner the same brevall prevailing color being seen in everything from the flowers in the center to the little shades on thi candles and the icing on the cakes the places ale aie set as for or dinner three forks an and doyster oyster fork at the left slid and the knives and gl glasses sacs 11 at t the right and the plate with its plainly folded napkin holding a 9 roll the salt and peeper casters caster are between every two places and a card with the name of each guest at the place chis she Is to occupy favors can also bo be at ench each place if they are given for these the usual thing Is a some appropriate prop articles in sliver silver or a bunch of lowers flowers for the menu the following list of 0 f courses in their order can be elaborated or simplified to meet any requirements to first oysters or clams on the holt halt shell or fruit in winter grape fruit Is frequently used cut in halt half with the bitter core removed sweetened and flavored with rum or cordial and a half given to each cadi person on a 0 plate with an orange spoon then bouillon consomme or clarn clam broth in bouillon cups cupa next fish usually a 0 made dish BS lobster chops with sauce tar tare creamed fish in individual dishes or any fish prepared with a sauce then the entree comes sweetbreads sweet breads cro quetter qu ettes mushrooms eggs prepared as a fancy or in any appropriate manner after one or two of such chuises comes the substantial anteal course which takes the place of the roast at dinner but Is never a roast at luncheon any delicate meat chicken or chops prepared with sauce or in a fancy atle will answer with this potatoes in some come form and chocolate in small cups with whipped cleam ale aie passed A vegetable served alone comes now ali artichokes etc then roman punch in individual frozen boinis or glasses classes then game with slad salad a or salad alone with toasted crackers and a dc delicate licate cheese T the 11 e table Is then cleared find and the ices with cake are served then fruit bonbons bonbonis bon bons etc and last of all coffee which at a luncheon Is usually posed at tile the table ilai pers barer |