LONDON LUNCHEONS

Evening Star, Issue 20585, 10 September 1930, Page 13

LONDON LUNCHEONS

WOMEN ARE EATING LESS Luncheon parties are an amusing feature of the season, says a Londoner. No longer is it fashionable to have long meals of many courses. Three courses of light food are all that is permissible. A hostess who serves fattening food will find that she has many refusals. Fish souffles or lobster done in the new way with sole and whisky and a land of'curry were the first dishes at one lunch 1 attended recently, remarks the writer, preceded, of course, by a grape fruit. A chicken at one house and a small helping of roast lamb at another comprised the second course, and then either a sweet or a savoury —never both.

People are not eating nearly as much as they did, and, as someone said feelingly lately at a party, “No lady would have potatoes served at Per table”—at least not when her guests numbered those on a slimming diet. Rusks and toasts are served instead of rolls at many women's lunches, and though egg dishes and souffle omelettes which are said to be fattening are a favourite item at some parties, there are so many of the slimming vegetables served, from spinach to curious salads, that no one need eat and grow fat.

Food plays an important part in entertaining, and is no longer left entirely to the caterer for big affairs; it is essential that the food faddist, who may be the most important guest, will be pleased as well as the young, who do not need to worry about dieting.