Gala-Day Luncheons: A Little Book of Suggestions

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Caroline French Benton. Gala-Day Luncheons: A Little Book of Suggestions

Luncheon Giving

January

A MUSICAL LUNCHEON

A JAPANESE LUNCHEON FOR CHILDREN

February

WASHINGTON'S BIRTHDAY LUNCHEON

A SHROVE TUESDAY LUNCHEON

March

A LENTEN LUNCHEON

A ST. PATRICK'S DAY LUNCHEON

A CHRISTENING LUNCHEON

April

EASTER LUNCHEON

A SHAKESPEARIAN LUNCHEON

May

A MAY-DAY LUNCHEON

AN APPLE-BLOSSOM LUNCHEON

A SCHOOL-GIRL LUNCHEON

A MILITARY LUNCHEON

A DELFT LUNCHEON

June

A BRIDAL LUNCHEON

A GRADUATES' LUNCHEON

A ROSE LUNCHEON

A PEONY LUNCHEON

July

FOURTH OF JULY LUNCHEON

A NAUTICAL LUNCHEON

A TRAVELLER'S LUNCHEON

August

A YALE LUNCHEON

HARVARD LUNCHEON

PRINCETON LUNCHEON

A POND-LILY LUNCHEON

A FERN LUNCHEON

A POVERTY LUNCHEON

September

A BICYCLE LUNCHEON

ALUMNI LUNCHEON

A LABOUR DAY LUNCHEON

October

A TIN-WEDDING LUNCHEON

HALLOWE'EN LUNCHEON

AN AUTHORS' LUNCHEON

November

A THANKSGIVING LUNCHEON

A CARMEN LUNCHEON

A HORSE-SHOW LUNCHEON

AN INDIAN LUNCHEON

A CARD LUNCHEON

December

A CHRISTMAS LUNCHEON

A SNOW LUNCHEON

AN ANNOUNCEMENT LUNCHEON

Отрывок из книги

By a happy omen our year begins with a gala day; time was when the very mention of New Year's Day brought to our minds the thought of confusion and fatigue, but all that is past; nowadays we observe the incoming of the year with quiet entertaining of our friends with small receptions, family dinner-parties, and luncheons, more or less elaborate. It is not necessary, however, that all New Year luncheons should come on the very day itself, for one can have all the essential features at a meal given during the first half of the month. But whenever it comes, it should be a scarlet luncheon as far as the decorations are concerned, for January days are sure to be gloomy. For a large company a beautiful table can be arranged with a central mass of poinsettias in a gilded basket, scarlet candles, and something scarlet in the menu, just enough to emphasize the idea of the luncheon. If the table is a small one and the poinsettias are too large to be effective, have a bowl of scarlet carnations with asparagus ferns, or put the flowers in a mound of moss. If you have silver candlesticks, – and they are the prettiest of all, – you can group them in twos, provided they are not too large, putting them at either end of an oblong table, or having three pairs if the table is round. It is always in keeping on a dark day to have the candles unshaded, the glow reflected on the polished surfaces giving a peculiarly brilliant and cosy effect; if shades are preferred, of course they should be scarlet, like the candles. Put a quantity of small dishes about, containing olives, salted almonds, candied ginger or fruits, and bonbons; they are not only useful, but help to decorate the table. Use doilies in preference to a cloth, and a centrepiece of lace, or embroidered linen and lace.

The obvious thing in the way of a guest card is a calendar, in some form; if you sketch you can make one that is prettier and more characteristic than one that is purchased. A tiny calendar may be mounted on a square of cardboard with a small snow scene in the background, or a picture of Father Time may be placed above a quotation; or there may be an outline of an hour-glass above the calendar and the guest's name and the date of the luncheon below.

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At each plate may be one of the ingenious favours to be had at the confectioner's in the shape of a violin, a small piano, a banjo, a harp, or a mandolin. The ices may also be in these same shapes.

The pigs in blankets are made by seasoning large oysters and folding each one in a very thin strip of bacon, pinning it with a small toothpick and browning in the frying-pan. The cutlets are to be cut in strips the size and shape of croquettes, breaded and fried. The asparagus served with this is, of course, canned. The salad is made by adding a little olive oil or cream to cream cheese, colouring it green with fruit colouring and moulding into balls the size of a hickory nut. These are to be laid on lettuce and a spoonful of mayonnaise added. A pretty change from the ordinary mayonnaise may be used with these green balls: a tablespoonful of unsweetened, condensed milk is used in place of the yolk of an egg; it is beaten, the oil and vinegar or lemon juice and seasoning added exactly in the same order and proportion as is usual; the result will be a stiff, foamy white mayonnaise. The sandwiches to serve with this salad are made of chopped English walnuts spread on bread and butter with just enough mayonnaise to moisten them.

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