Evening star. [volume] (Washington, D.C.) 1854-1972, 1881-08-04

WHAT To HAVE AND HOW To SERVE IT.
In France the first breakfast consists simuly
OF a cup of coffee and roll while in England &C
is hearty meal composed OF various substas-
tial dishes both hot and cold. OF which the
members of the family partake at their conve-
nence, instead of assembling at stated hour.
Our busy American life seems to demand some
thing more substantial than the one and more
prompt and regular than the other and Ameri-
can breakfasts are made a special feature ct
some of the French restaurants. The house
keeper should study variety in the breakfasts
she offers her family. not only from day Ia day.
but changing them much as possible with tina
seasons. The things which are most suggestive
OF comfort a cold winters morning are by M
means tempting i'm July. when We need not only
lighter clothing but lighter food. Too often the
meal loses all character I'm continual round of
steak or chops, the year through. and dainty
dishes which are really less expensive are ig-
nored- Cold meats chicken can be easily
made into croquettes. or minced and well sea
soned and served on slices of water toast Eggs
can be cooked i'm such variety OF WAYS that one
need never tire of them and the same NAV be
said OF potatoes. In their season. tomatoes
sliced and served with a Mayonaise dressing or
simple dressing of oil and vinegar. are very
nice Tor breakfast There is no more whole
some or tempting addition To the morning meal
than fruit served first course. Oatmesi
porridge. too. is so healthful an article of food
that it should be used universally.
III III u necessary. IN order 10 economic time
i'm the morning. 10 set the breakfast table the
night before. II should be carefully covered with
an old linen tabe-cloth or something of the
kind kept for the purpose. The tea or coffee
service should Ice placed In line at end OF
the table before the hostess. and II il no longer
customary to stand them n tray. Mats
which are prettiest il they are pure white. ara
put at the opposite end of the table for the one
or more substantial dishes and M the sides for
vegetables. table set in this way looks much
better than when the host and hostess sit oppo-
site each other at the sides of the table, as in
that case all the larger dishes are crowded in
/ the center. A fork should be placed at the left
ofeach plate and a knife and spoon at the right
The tablespoons and pepper and salt stands are
arranged together at the corners Of the table. IL
fruit which requires handling H. 10 form the first
course. as oranges or peaches. plate upon
which il a dolly. finger bowl. fork and fruit
knife, may be set at each place. Or il melons
are To be served the plates can be set I'm a ple
before the host. and the extra knife and fork
put at the right and left of each place. After
the fruit has been removed the more substantial
part of the breakfast is brought on. The pot i'm
which the coffee is made should be of a kind
which is presentabe at table as the coffee is not
so good If il is poured off the grounds into an
urn. III il is not possible to have cream for it,
boiled milk with spoonful of condensed milk
i'm each cup to make il richer Is the best substi-
tute Cakes TO be eaten with syrup should be
served at the last of the meal and the plates
and knives and forks changed for them. II IL
well to have all the plates which will he needles
ready for use on the buffet. except IN winter,
when they may be consigned to the plate
warmcr.-C Christian U,.ioa