“There is no happier way of entertaining one’s women friends than at a luncheon. (Men, as a rule, are not devotees of this pleasant sport.)
Naturally, if one does not have a maid one does not attempt a luncheon on a very large scale.
For a formal luncheon, the table is spread with the handsomest luncheon cloth, or runners and placemats, or centerpiece and doilies that the hostess possesses. A handsome bowl or vase in the center holds some of the more delicate varieties of garden or hothouse flowers arranged loosely, their stems cut at uneven lengths, so that the effect is of grace and fragility…
“It is the better part of wisdom not to string out the silver in a bewildering row at each place, but to have the dessert spoons brought on when the last course is served. “
“If tea or chocolate is to be served, it is probably more successful for the hostess to pour it at the table from the prettiest service she can beg, borrow or buy…”
Excerpts from “The Art of Cooking and Serving” by Sarah Field Splint, Copywright 1931.
Hydrangeas from Aunt Jody’s garden
Mikasa “Italian Countryside” dinnerware
Wallace “Louvre” sterling flatware, 1893
Cristal D’Arques “Longchamp” crystal
Oneida butter dish
Vintage Irish Linen napkins and placemats
vintage quilt
vintage lace tablecloth
Minton pitcher
Leonard coffee service
Congratulations to Susan for her 100th Tablescape Thursday!! Please go by and see many beautiful and inspiring tables. Also, make sure you stop by “Affordable Accoutrements” to see Bill’s gorgeous table!
Anita
