Luncheon
This is of all meals the most informal. Whether it be one of several courses, a dinner in all but the name, or simply a crust of bread and cheese, depends (or should depend) upon NAUTILUS STAND. the times chosen for other meals. It should be but a slight repast, unless the dinner hour be very late; but by individual tastes, habits and pursuits, it must be regulated.
Some people consider two meals per diem all that is necessary, and take nothing between a substantial breakfast and a good late dinner; others cannot fast so long, nor would it be healthful for them to do so, but a very substantial meal can scarcely be needed by any. In some households the early, or children's dinner, furnishes the staple dish, in all probability a plain joint; but in high-class houses it is usual to have a good repast, consisting of several savoury dishes and sweets, besides such things as cold game or poultry, or fish. In too many instances, however, cold meat is served, if not daily, yet continually, as giving less trouble than anything else. Where it does not matter how heavy the butcher's bill may be, this may be immaterial, but still cold meat is monotonous and unattractive to many, whereas some small dish that LUNCHEON. costs but little, except the time of its preparation, would save the joint and please most tastes better. In winter a basin of SHELL VASE. plain soup forms a nice luncheon, nourishing but still not heavy food, a few rissoles, for which remains of meat or poultry, otherwise unpresentable, might serve, a pie made from cold fish and potatoes, a vegetable stew or pie (excellent ways in which to re-serve cold vegetables), might make a pleasant change.
We have spoken of the hot joints for the children's dinner, which may also serve for that of servants; but where it is only for the latter, it seems scarcely fair to have FINGER GLASS. it first served and cooled in the diningroom, so that the principal meal in the kitchen comes to its occupants scarcely worth the eating.
LUNCHEON.
Whatever the luncheon be, however, it is an almost invariable rule that less attendance is exacted than at any other meal; and for that reason it should be carefully impressed upon those who arrange and lay the cloth for the meal, that everything, save hot dishes, should be brought into the room that is likely to be required. Some little decoration should be found for the luncheon-table, such as a pot of fern or a few flowers. On the sideboard should be placed a supply of extra plates, knives, forks and glasses; and cut bread should also be there.
We give four menus for guests' luncheons, two for summer and two for winter, as well as two for picnics that may be useful.
LUNCHEONS FOR GUESTS.
Summer. 1.
Mayonnaise of Salmon.
Beef Rissoles.
Cold Lamb.
Mashed Potatoes. Salad.
Cold Fruit Tart.
Custard.
Liqueur Jelly.
Strawberries and Cream. 2.
Fish Salad.
Cold Chicken.
Tongue.
Cucumber.
Veal Cutlets.
Compôte of Fruit.
Tartlets.
Custard Pudding.
LUNCHEON.
Mock Turtle Soup.
Steak and Mushrooms.
Cold Pheasant.
Potatoes.
Cold Plum Pudding.
Apple Tart.
Apples. Grapes.
PICNIC LUNCHEONS.
For Twelve Persons.
Cold Salmon, Tartar Sauce.
Cucumber.
Quarter of Lamb, Mint Sauce. Salad.
Pigeon Pie.
Fruit Tarts. Cream.
Jelly.
Cheese Biscuits.
Strawberries.
For Eight Persons.
Lobsters.
Chickens. Tongue.
Small Veal Pie.
Salad.
Pastry Sandwiches.
Blancmange.
Cheese. Celery.
Strawberries.
Cream.
Winter. 1.
Julienne.
Scalloped Oysters.
Mutton Cutlets.
Hashed Turkey.
Fried Potatoes.
Amber Pudding.
Stewed Prunes.
Pears. Dried Fruits.
Wine, bottled beer, lemonade, sodawater, bread, butter, castor sugar, salt, pepper, mustard, salad dressing, oil, vinegar, plates, knives, forks, spoons, wineglasses, tumblers, table cloth, serviettes, glass cloths, corkscrews. "Man is a carnivorous production, And must have meals-at least one meal a day."-BYRON. MACARONI.
ACARONI (as usually served with the Cheese
