Page:Mary Ronald - Luncheons.djvu/21

Rh The polished table requires care to keep it clean and free from stains and scratches. It should be very frequently rubbed hard with a soft cloth, and occasionally a little kerosene or furniture polish should be used; but what is particularly needed is plenty of hard rubbing. A varnish polish is easily defaced, especially by hot dishes, which leave white marks that are difficult to eradicate. The table top should have what is called hand polish. This can be washed without injury, does not easily stain, heat does not affect it, and with daily care it constantly grows handsomer. It is better for young housekeepers to start with a dull mahogany, or oak, than with a shellacked table, which needs frequent redressing.

To protect the table when no table-cloth is used, mats are placed under the dishes. The plate mats, either square or round, are seven to nine inches across. Mats are sometimes lined with asbestos, felt, or other thick material to protect the table better from the heat of the plates. The mats, as a rule, match the centerpiece, but this is not obligatory. There is no limit to the variety of centerpieces and mats. They range from crochet work and embroidered linen to beautiful laces.

Except the mats, the decorations used are the same as for the dinner-table, flowers being the chief and always the most beautiful resource. The decorations should be kept low in order not to obstruct the view across the table and so make general conversation impossible.

A large table is more imposing with high centerpieces, and at buffet luncheons high decorations can be indulged in. The cold dishes used on such