The Book Of Good Manners; A Guide To Polite Usage For All Social Functions Part 34

LETTUCE leaves should not be cut, but folded up with a fork, and then lifted to the mouth. In the event of these being too large for this treatment, they should be broken into suitable pieces with the fork.

LICENSE, MARRIAGE. A license, when required by State law, should be obtained by the groom and handed to the officiating clergyman the day before the ceremony. Usually a small fee is charged, and the details, when entered upon the clerk's records, are open to public inspection.

The day need not be named, and until the marriage is solemnized the license has no binding effect.

LUNCHEONS. Usually only women are invited to these entertainments. Oddities, such as pink, blue, and yellow luncheons, are not in good taste. They should be as simple as possible.

Informal luncheons are the same as informal breakfasts. A more formal luncheon is proper when introducing a special guest.

Small tables are used, and diagrams of their arrangement are placed in the dressing-room, designating the places of the guests.

CALLS. Calls should be made a week after entertainment.

WOMEN. Women dress in visiting toilettes and wear their bonnets, laying aside their wraps in the dressing-room. Gloves should be removed at table.

After coffee, the guests should take their leave, making some gracious remark to the hostess.

Calls should be made a week after the entertainment.

GIVEN BY BACHELORS. See Bachelors' Luncheons.

GUESTS. Only women, as a rule, attend luncheons.

For further details, see LUNCHEONS--WOMEN.

HOSTESS. Introductions take place in the parlor.

At the appointed hour the hostess leads the way to the drawing-room, followed by the guests.

The hostess and princ.i.p.al guest should sit at one of the centre-tables. Between the courses the hostess and two of the women seated with her rise and change seats with others. This may be done by others also if they desire. They take their napkins with them.

HOURS. The hour is from 1 to 2 P.M.

INTRODUCTIONS. Introductions take place in the parlor.

INVITATIONS. Cards are engraved, and sent two weeks in advance.

MEN--LEAVING CARDS. If men are invited, they should, after a luncheon, leave a card for host and hostess, whether the invitation was accepted or not; or it may be sent by mail or messenger, with an apology for so doing.

MAIDS--TIPS. It is customary for guests leaving after a visit at a private house to remember the maid who has taken care of the room by giving her a reasonable tip. A woman should give more for extra attention.

MAID OF HONOR. This important person is selected by the bride, and acts for her in all details, being virtually mistress of ceremonies and filling a position requiring administrative ability and tact. She acts in the same capacity as the best man does for the groom.

She is invited, of course, to the dinner given by the bride to the bridesmaids.

She fulfils whatever duties the bride has been unable, from press of time, to attend to --as, making calls, etc.

CHURCH. She goes to the church with one of the parents of the bride, and meets the bride and the bridesmaids in the vestibule. In the procession she follows behind the bridesmaids, and precedes the flower girl, if there is one--otherwise the bride. On their arrival at the altar she takes her place by the side of the bride, and is ready at the plighting of the troth to take the bride's glove and bouquet, and returns them to her at the end of the ceremony.

After the congratulations of the clergyman, she parts the bridal veil, arranges the bride's train, and follows the bride down the aisle to the vestibule.

Here, after giving her best wishes to the bride, she takes her carriage to the bride's house to take part in the reception or breakfast.

DAY OF WEDDING. She should be at the house of the bride on the morning of the wedding-day to a.s.sist the bride's mother, to see that the trousseau is all ready and packed, that the bridesmaids are on time, and to attend to the many details liable to arise.

DRESS. Her dress should be some delicate color other than white, so as not to detract from the bride, and should be subdued in comparison.

It may be, and usually is, more elegant in quality than that of the bridesmaids.

WEDDING BREAKFAST. The best man escorts the maid of honor, and they are usually seated at the bridal table.

WEDDING RECEPTION. She stands next the bride to receive with her, and also retires with her to a.s.sist the latter in exchanging her wedding dress for the traveling-dress.

It is her privilege to cast a slipper at the carriage which takes away the married couple, and her duty to prepare packages of rice, which are given to the guests to be thrown after the married couple as they leave the house.

MAIL, INVITATIONS SENT BY. All invitations should be sent by mail and verbal ones avoided.

MAIL OR MESSENGER, SENDING CARDS BY.

See CARDS, VISITING--SENDING BY MAIL OR MESSENGER.

MAN SERVANTS--TIPS. It is customary for a man, at the end of a house party, to give to the man servant who has acted as his valet a suitable tip.

MARCHIONESS-HOW ADDRESSED. An official letter begins: Madam, and ends: I have the honor to remain your Ladys.h.i.+p's most obedient servant.

The address on the envelope is: To the Most n.o.ble the Marchioness of Kent.

A social letter begins: Dear Lady Kent, and ends: Believe me, dear Lady Kent, very sincerely yours.

The address on the envelope is: To the Marchioness of Kent.

MARCHIONESS, DOWAGER--HOW ADDRESSED. An official letter begins: Madam, and ends: I have the honor to remain your Ladys.h.i.+p's most obedient servant.