under in a flat crease for
about a quarter of its diagonal length; then the two sides are rolled
loosely under, making a sort of pillow effect laid sideways; with a
straight top edge and a pointed lower edge, and the monogram displayed in
the center.

Another feature of luncheon service, which is always omitted at dinner, is
the bread and butter plate.

_The Bread and Butter Plate_

The butter plate has been entirely dispossessed by the bread and butter
plate, which is part of the luncheon service always--as well as of
breakfast and supper. It is a very small plate about five and a half to
six and a half inches in diameter, and is put at the left side of each
place just beyond the forks. Butter is sometimes put on the plate by the
servant (as in a restaurant) but usually it is passed. Hot breads are an
important feature of every luncheon; hot crescents, soda biscuits, bread
biscuits, dinner rolls, or corn bread, the latter baked in small pans like
pie plates four inches in diameter. Very thin bread that is roasted in the
oven until it is curled and light brown (exactly like a large Saratoga
chip), is often made for those who don't eat butter, and is also suitable
for dinner. This "double-baked" bread, toast, and one or two of the above
varieties, are all put in an old-fashioned silver cake-basket, or actual
basket of wicker, and passed as often as necessary. Butter is also passed
(or helped) throughout the meal until the table is cleared for dessert.
Bread and butter plates are always removed with the salt and pepper pots.

=THE SERVICE OF LUNCHEON=

The service is identical with that of dinner. Carving is done in the
kitchen and no food set on the table except ornamental dishes of fruit,
candy and nuts. The plate service is also the same as at dinner. The
places are never left plateless, excepting after salad, when the table is
cleared and crumbed for dessert. The dessert plates and finger bowls are
arranged as for dinner. Flowers are usually put in the finger bowls, a
little spray of any sweet-scented flower, but "corsage bouquets" laid at
the places with flower pins complete are in very bad taste.

=THE LUNCHEON MENU=

Five courses at most (not counting the passing of a dish of candy or
after-dinner coffee as a course), or more usually four actual courses, are
thought sufficient in the smartest houses. Not even at the Worldlys' or
the Gildings' will you ever see a longer menu than:

1. Fruit, or sou