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The Formal Luncheon

The table may be covered or bare. If bare, use doilies for plates and glasses.

The arrangement of the cover is the same as for the Formal Dinner.

Lighter dishes are served for luncheon than for dinner; entrées take the place of the roast.

Soup or bouillon is served in cups. Fruit may be served for the first course instead of canapés.

The hostess sometimes serves the salad and the coffee, but it is better to have all serving from the side.