As strict in the lines of its etiquette as a dinner is the lunch, where usually women are the only guests. Such a meal as this may also be limited in its items. It may begin with bouillon or soup in cups and, without pausing for an entrée, may go directly on to a solid course, such as chicken in some form, chops, cutlets, and the like, with a vegetable or two; this be followed by a salad with crackers and cheese, and the meal wind up with a sweet of light character, and coffee. When one has a well-enough trained maid to introduce such an entrée as oyster pâtés, crab meat _au gratin_, eggs _à la Bénédictine_, or something of the kind, and can reconcile the extra cost to her economical conscience, the guests will probably enjoy the additional provision, but no hostess can feel she is guilty of social stinginess if she omits these features and follows the simpler lines. The same caution may be given here as with the dinner--to introduce no novelties for the first time. Use the family as an experiment station before presenting the new dishes or the untried fashion of serving them to outsiders. Like the luncheon is the breakfast-party, with this difference--that men are frequently invited to the latter, while they are seldom at the formal luncheon. For such a breakfast, to be served at twelve-thirty or one, the first item may be fruit; the soup may be omitted and the meat course, consisting of some such dish as broiled or fried chicken, chops or steak or fish, should be accompanied by a good hot bread as well as by potatoes daintily cooked; and coffee in large cups may be served the same time. A sweet to wind up a meal like this is rather out of place unless it takes the form of waffles or griddle-cakes of a delicate variety with maple syrup or honey. Sometimes the breakfast concludes as it began, with fruit, although of a different kind from that with which the meal opened. When oranges or grapefruit prelude the repast, grapes, etc., may end it. All these affairs I have mentioned are for a small number. The afternoon tea is the best method of entertaining guests on a larger scale, and with a minimum of expense.