Luncheon Menu Etiquette

Once fruit and fruit cocktail could be purchased in cans, fruit cocktail was a popular starter at meals and could be served regardless of the season. Normally served in a small soup-type cup, berry bowl, or a champagne saucer, this mid-century modern place setting features grille-sized, silver plated flatware and Desert Rose plates, with the fruit cocktail served in a fashionably tall martini glass. – Originally made for decades by Franciscan Pottery, then sold to Josiah Wedgwood & Sons,Ltd., the wildly popular “Desert Rose” dinnerware line was first introduced in 1941. It was created in the style of Mexican folk pottery, which was very typical of Southern California décor of the early 20th C.. Inspired by the pink, rosa rugosa flower, “Desert Rose” remains a beloved china pattern today, though production in China stopped in 2004. Let the buyer beware! The earlier made pieces have a high lead content and need to be handled, used and even washed with great care. 

Filed Under “Standard Rules of Etiquette”

Question: What is an appropriate menu for a luncheon?

Answer: At a formal luncheon never more than five courses are served and the smartest of hostesses usually content themselves with serving four in contrast to the previous generation when luncheons were almost as long as dinner.

For a five course luncheon some such menu as the following 18 served: Fruit, or soup in cups, eggs, meat and vegetables, salad, dessert.

For a four course luncheon, fruit, or soup may be served, and the eggs omitted, or sometimes, the dessert. – Imperial Valley Press, 1931

 

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