Home Haven Homemaking Lesson

Well Hello!  
It's been a few weeks since I spent time with Sarah reading what she wanted to share from her informative book in Chapter 2   Table Service in the House with a Servant.  Just in time for THE FORMAL LUNCHEON.

THE ART OF 
Cooking and Serving 

by 

Sarah Field Splint

~THE FORMAL LUNCHEON~

The setting of a luncheon table is very much the same whether one has a maid or not, charm being the object rather than ceremoniousness.  The table can be colorful in its appointments and permits of far more individuality than for dinner.

In the last chapter we went into the matter of centerpieces and decorations.  If the luncheon is a small affair, one may place upon the table besides the nuts and bonbons, the dishes of relishes and the rolls or bread to be passed by the guests to one another.

Each place is laid with a service plate, the prettiest the hostess has, and with the necessary knives and forks with the single exception of the dessert fork and spoon.  A small napkin matching the cloth or runner is folded and laid on the service plate.  A bread~and~butter plate with small butter knife is placed at the left side of the place just beyond the forks.  Butter may be placed on the plate but, preferably, it is served by the waitress while the guests are eating the first course.  The water glass is at the tip of the knife.

The moment the guests are seated the first course is served---soup, oysters or hors d'oeuvre, being placed on the service plate.  This plate remains until the main course, when it is removed and a hot plate from the kitchen is substituted.  Except when the salad plate is removed and the table is cleared and crumbled in preparation for the dessert course, there is always a plate of some kind before the guest.

With the bringing in of the dessert service, everything is removed from the table except the candies and nuts.  The dessert plates usually have gotten ready beforehand with the spoon or fork, or both, on them.  The finger bowl with doily beneath is always on the dessert plate.  One or two small blossoms or flower petals are often seen in the finger bowl.

Luncheon usually consists of not more than four courses and unless there is bridge afterwards it is a short affair, the guests, unless they are intimate friends, making their adieus by three o'clock.

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With Thanksgiving Day approaching, 

I am sure we will have a much less formal get together.  

Each one of us will be fluttering about tending to the details.  

There will not be a Grand Duchess to oversee it all...

just a bunch of Aunts, Cousins, Sisters and menfolk 

tweaking all the dishes on the long table that houses all the goods.

Happy Thanksgiving you all,

~Deanna~