sually very informal, and may be
written in the style of a familiar note of friendship; or a visiting
card may be used, underneath the name of which is simply written:
Luncheon at one o'clock, Thursday, January eight.

The repast may be elaborately made up of salads, oysters, small game,
chocolate, ices and a variety of dishes which will destroy the
appetite for dinner, or it may simply consist of a cup of tea or
chocolate, thin sliced bread and butter, chip beef or cold tongue, but
there is the same opportunity to display good taste and a
well-appointed table as at a grander entertainment.

Ladies attend formal luncheons in very elegant street or carriage
costumes. They wear rich and becoming bonnets, which they do not take
off. They appear with gloves, removing them when seated at the table.

The toilet of the hostess may be as elegant as she wishes, anything,
in fact, short of an actual evening costume.

Luncheons of ceremony are sometimes given in honor of distinguished
guests, or upon special occasions, instead of dinners, and may then be
very stylish affairs. Flowers should be artistically arranged, both
for the adornment of the parlor and dining-room and the table more
sumptuous, though always dainty; broiled delicacies, such as do not
require carving, take the place of joints, and too rich dishes, with
salads, oysters, croquettes and ices; bouillon is very generally
served at large or small lunches, as is also chocolate with whipped
cream.

Tea is not expected to be present on these occasions. Coffee, served
without cream after luncheon in the prettiest little cups the hostess
can muster, is generally at hand.

The table may be decorated with flowers and fruit as a centerpiece,
around which should be placed glass dishes of fancy cakes, and
bon-bons.

At very formal luncheons each dish is served as a separate course.
Instead of coffee being served in the drawing-room, as after dinner,
the hostess dispenses it at the luncheon table.

The invitations to fashionable, elaborate luncheons should be
handsomely engraved after the following style:

[Illustration:

_Mrs. Robert Barton Keene_

_Requests the pleasure of_

_Mrs. Frederick Daniel's company at_

_Luncheon,_

_Friday, May sixth, at half-past one o'clock._

_6 Portland Place._]

The toilets of the ladies attending should be elegant, and always
appropriate to the occasion.

The hostess usually leads the way to the table, keeping the most