Twentieth century culture and deportment, or, The lady and gentleman at home and abroad : containing rules of etiquette for all occasions ... . The toilets of the ladies attending should be elegant, and alwaysappropriate to the occasion. The hostess usually leads the way to the table, keeping the mostdistinguished guest s-t her right, the others following and seating them- BREAKFASTS, LUNCHEONS AND TEAS. 281 selves as they choose. Guests are not expected to remain longerthan half an hour after they return to the parlors. Calls are a polite acknowledgment after receiving hospitalities, andshoul
Twentieth century culture and deportment, or, The lady and gentleman at home and abroad : containing rules of etiquette for all occasions ... . The toilets of the ladies attending should be elegant, and alwaysappropriate to the occasion. The hostess usually leads the way to the table, keeping the mostdistinguished guest s-t her right, the others following and seating them- BREAKFASTS, LUNCHEONS AND TEAS. 281 selves as they choose. Guests are not expected to remain longerthan half an hour after they return to the parlors. Calls are a polite acknowledgment after receiving hospitalities, andshould be made within a few days after the entertainment. If gentlemen are invited, and the master of the house is present, theguests proceed to the dining-room in the same order as at a formaldinner party. If the luncheon is given in honor of some particularindividual, this fact should appear upon the invitation. The followingis a good form :. One o1 clock. iSoy Chestnut Street. The rooms are usually darkened for an elaborate luncheon, auc*artificial lighting resorted to. Wax candles are the most pleasing,their radiance having a softening effect. Nowadays there are candles in the market warranted not to drip,and made not wholly of wax, but of some composition which burnsbrilliantly and slowly. They average eight to the pound, and costsomething like twenty-five or thirty cents a pound. No light is so 282 BREAKFASTS, LUNCHEONS AND TEAS. satisfactory or so becoming as candlelight. When the great questionof illumination and flowers is settled, there remains one more oppor-tunity for individual taste, for bon-bons, salted almonds and olivesmay be disposed here and there in small dishes of cut glass or silver. The usual hour at which to take leave after luncheon is threeoclock, and, unless pressed to do so, luncheon guests should notremain beyond this hour, thus avoiding any inconvenience to a hostessin the matter of her afternoo
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Keywords: ., bookcentury1800, bookdecade1890, bookidtwen, booksubjectetiquette
