The most elastic word in the whole vocabulary of entertaining is the term luncheon. It is applied to a mid-day meal occurring any time between 11 A. M. and 3 P. M., and may mean anything, from a brilliant À la Russe banquet, to the hastily gathered together fragments left from yesterday's dinner.

It may describe an hour of absolute leisure, and the most delightful conversational interchange, or it may signify the five minutes' grab from the side-board between the games of a closely-contested amateur tennis tournament.

In general, we may say that the most formal of luncheons, resembling the dinner in the main features of its serving, has these points of distinction; the number of guests is irregular, usually uncertain, they go to the table singly; they come dressed in any way that the hour of the day, or their recent occupations warrant—men dropping in dressed for business or sporting, and ladies in promenade costumes, with bonnets or hats; the hour is not rigidly fixed,—luncheon, being largely of cold dishes, is not spoiled by a half-hour's tardiness—a late comer is greeted as cordially as the first arrival; and "the more the merrier" seems to be the motto of the hostess who keeps "open house" at luncheon time.

The formal luncheons for which engraved invitations are issued, are usually "ladies' luncheons;" and the formality of the serving is equalled by the elegance of the toilets. Men have little leisure for day-time entertainments, except during the brief outing at some summer resort, where the easy-going lunch is the ruling fashion.

The menu of the cold luncheon may present great variety, and provide for many guests with little trouble. For a smaller, or more definite, number a hot luncheon may be prepared—a tender steak with mashed potatoes and asparagus, or something equally simple—and a dessert of cakes, ice-cream, and fruits; in all respects a little "informal dinner."

The large buffet luncheon, like the four o'clock tea, gives opportunity for displaying all the pretty china that one owns. Flowers and fruits may decorate the table or tables, and the most artistic effects may be secured by a little attention to blending and grouping. A hostess who knows how can make her rooms look like a festal bower for these occasions without much money outlay; and if she also is clever in the compounding of made dishes and salads, she can give luncheons that are remembered as the epitome of good style, albeit the bills for the same were surprisingly small. Such a gifted woman enjoys a sense of exultation that is unknown to her richer sister, who merely fills out a cheque for the cost and leaves all else to the caterer, as one must, when the luncheon is given at a club or tea room.

In general, the buffet luncheon is much the same on all occasions, when entertaining large companies at home. The difference is not so much in the way of serving, as in the kind of refreshments proffered. The tea may be a light affair, if you will; merely a bit and a sip for good fellowship. But the luncheon is one of the solid meals of the day, requiring something substantial. Such sustaining things as chicken salad, appetizing sandwiches, bouillon (hot or jellied), cold sliced ham, with relishes, as celery, olives, seasonable fruits, etc., satisfy the normal hunger at noontime; and delicious cakes and ices with coffee make a festal finale. Almost any attractive luncheon dish may be included, preferably things that are not hurt by standing; as the luncheon service for a large party fills an hour or two. For this reason, coffee is the most manageable beverage to serve.

The refreshments are arranged on the dining-table. A fine table-cloth may be used; or handsome doylies if the table itself is of handsome finish. The salad bowl is set on one side, the platters of sandwiches, etc., on the other; with the coffee urn at one end, the ices at the other, if there is room; otherwise, the cake and ices are served from a side table. Another side table is desirable, to hold the stacks of dishes and napkins.

As the hostess must give her entire attention to receiving her guests, she intrusts the oversight of the dining-room to several matrons, who are aided by a bevy of the younger girls (the young men also, at an evening party). At the proper time these young people pass the napkins and plates (usually with the salad already served) to the guests scattered around the rooms. Other things are promptly brought, the coffee being served immediately after, by another set of helpers. Since all cannot be seated, small tables placed here and there in the suite of rooms will give the standing ones a chance to set a coffee cup down now and then. Candy in tiny reception sticks may be passed with the cake; or bonbon dishes may be set in unexpected places about the rooms, where any one who discovers them may nibble at will.

The family waitress, with extra help if needed, should be in attendance near the dining-room exit, to receive the used dishes and remove them at once from the scene. This is a nice point; for a congestion of dishes in the dining-room spoils the effect of an otherwise well-managed service. The maid will also keep the stack of plates, etc., replenished; and she will carry back and forth from the pantry the salad bowl and platters for replenishing.

Cutlery is limited to a fork for the salad, a spoon for the coffee, and a fork or spoon for the ice cream. The ices may be in fancy individual shapes, if one chooses to take that much trouble; but the brick, brought in ready sliced for serving, is always suitable, and easier to manage.

Much of this is so generally understood that further details seem superfluous. The least experienced hostess need not be overanxious about small points, if the general order is observed; for luncheon guests are a genial crowd, and nobody notices little mishaps. I am assuming that your guests are all very nice people, in sympathy with you, and aiding you to the extent of their ability to make things pleasant. Those who have this sincere disposition need no instruction in behavior. Each one's conduct will be guided by her own instinctive sense of propriety. One who is habitually polite is not likely to make any blunders at a luncheon, since there are no rigid conventionalities to be infringed.

If the luncheon hour is much past noon, the guests should be careful not to remain too long after, as they might thus be detaining the hostess from later afternoon engagements.