Special Dinners, Dances and Luncheons 547
The table was artistic, and aroused the interest and ambition of the guests to do as welLin their turn.
The hostess to whose lot it fell to give her luncheon in early October had no difficult problem—all Nature offered its bounty.
The mahogany table was decorated only with fruit and nuts, as more typical of the season than flowers. Upon a large silver salver, covered and wreathed about with maple leaves, was heaped the "largesse" of the month—pears, apples, grapes, etc. Fresh filberts, in their pretty green sheaths, filled one small dish, while others held "marrons glaces," "ddguises," and other toothsome bonbons filled with the same confection and cleverly imitating miniature fruits.
Chestnuts played an important part in the menu— in croquettes with the lamb chops, as stuffing for the quail, and as the essential ingredient in the Nesselrode pudding. The guest-cards were artificial autumn leaves.
For the luncheon taking place in November, Nature offered little help, so a hint was taken from the chief event of the month, and the severely simple table and menu were intended to recall the early Thanksgiving Day of New England.
The mahogany table was polished so that it could reflect the fair faces gathered around it, and several heirlooms of silver, china, and pewter added interest and quaintness. The table was lighted with wax candles in silver "branches" (as the candelabra were anciently called) without shades. The china was white and gold; the linen of the finest. Plates of thin bread and butter (spread on the loaf), grated cheese, pound-cake,