the formality of the serving is
equalled by the elegance of the toilets. Men have little leisure for
day-time entertainments, except during the brief outing at some summer
resort, where the easy-going lunch is the ruling fashion.

The _menu_ of the cold luncheon may present great variety, and provide
for many guests with little trouble. For a smaller, or more definite,
number a hot luncheon may be prepared--a tender steak with mashed
potatoes and asparagus, or something equally simple--and a dessert of
cakes, ice-cream, and fruits; in all respects a little "informal
dinner."

The large buffet luncheon, like the four o'clock tea, gives opportunity
for displaying all the pretty china that one owns. Flowers and fruits
may decorate the table or tables, and the most artistic effects may be
secured by a little attention to blending and grouping. A hostess _who
knows how_ can make her rooms look like a festal bower for these
occasions without much money outlay; and if she also is clever in the
compounding of made dishes and salads, she can give luncheons that are
remembered as the epitome of good style, albeit the bills for the same
were surprisingly small. Such a gifted woman enjoys a sense of
exultation that is unknown to her richer sister, who merely fills out a
cheque for the cost and leaves all else to the caterer, as one must,
when the luncheon is given at a club or tea room.

In general, the buffet luncheon is much the same on all occasions, when
entertaining large companies at home. The difference is not so much in
the way of serving, as in the kind of refreshments proffered. The tea
may be a light affair, if you will; merely a bit and a sip for good
fellowship. But the luncheon is one of the solid meals of the day,
requiring something substantial. Such sustaining things as chicken
salad, appetizing sandwiches, bouillon (hot or jellied), cold sliced
ham, with relishes, as celery, olives, seasonable fruits, etc., satisfy
the normal hunger at noontime; and delicious cakes and ices with coffee
make a festal finale. Almost any attractive luncheon dish may be
included, preferably things that are not hurt by standing; as the
luncheon service for a large party fills an hour or two. For this
reason, coffee is the most manageable beverage to serve.

The refreshments are arranged on the dining-table. A fine table-cloth
may be used; or handsome doylies if the table itself is of handsome
finish. The salad bowl is