Sacramento daily record-union. [volume] (Sacramento [Calif.]) 1875-1891, 1882-09-09
.rtists who could decorate his ware. There

use. It occurs to us that here another and
wider field of female industry ie opening
up--one worthy of all the training neees.
sary for successful competition, for good
prices will always be commanded by those
who can furnish original designs for porce.
lain or pottery.
The prevailing fashion to-day is fer En-
glish china. Breakfast sets by Minton and
Copeland are IN demand, while Wedgwood
ware ID as popular as ever. French china
ls at present less sought after, and so much
knowledge Ia required in the purchase of
Eastern rarities, and so much light has re-
Gently been let In upon their questionable
antiquity that comparatively few persons
indulge In Chinese cups and saucers or
Japanese ware, or if they do they relegate
their treasures to the bric. brac shelf and
content themselves with drinking their tea
or coffee out of less expensive utensils
The shape of
THE LATEST IMPORTED BREAKFAST CUP
Vi Minson manufacture is somewhat
different from those in ordinary use. Il
has fiat, almost square. bottom, while
the SIDE spreads up gradually to consider
able width at the brim. Some specimens
are tiuted, and almost all are in deep tones
Of color, much deeper than have hitherto
been fashionable. The set, for example,
has design of deep blue corn flowers,
which spring from rim of still deeper
blue, and radiate toward the edge of the
cup OF the center of the plate. The break
fast set proper comprises tea and coffee
cups, plates of two sizes, vegetable dishes,
fiat dishes, butter plates, and dishes fer
oatmeal. Accompanying the set, but not
necessarily belonging to it, are quaint little
dlshes IN the form of shells, intended to
hold one dropped egg. These little dishes are
heated before being brought to table, and
the egg can then be dropped into them
and cooked sufficiently. By this means
dropped eggs are as readily prepared on
the table as the boiled egg in the silver
boiler, and each little dish is provided with
a handle, so that all danger of burned
fingers may be avoided. China casters for
the breakfast table are to be had in every
variety of form, either separately or col
lectieely, In triple stand. For those who
prefer such condiments in silver casters the
latest fashion provides salt-cellars in the
shape of puss in boots, pepper. pots in
the guise of dogs, monkeys, or eats, and
quaint little pitchers for vinegar and oil.
There is, of course, no limit to the posi-.
bilities of
A LUXURIOUS BREAKFAST TABLE
Where money is no object, and the grstiff.
cation of taste is the sole consideration,
there are endless varieties of breakfast ap-
purtenances in silver or in plated ware.
Double forks, for serving fish, are provided
for each individual dishes kept heated by
the spirit lamp have superseded the old
fashioned not water plate, muffin plates are
furnished with perforated covers cream
jars and covered pitchers for hot milk stand
side by side with the milk jug proper As
for cetfee-pots, their name is legion. AS
suredly, If the coffee produced is not up TO
the mark the berry itself is responsible, or
the blame attaches to non boiling water or
want of sympathetic suasion on the part Of
the maker. OF the many now exhibited
two especially commend themselves to us.
One is made upon the principle OF The
French cgtetiere, in which the water
placed In the lower compartment is heated
over spirit lamp, and as it boils forces its
way through the coffee, which is inclosed
IN the perforated cover. and bubbles
through it into glass receptacle above, to
descend again by slow filtration to the
lower portion as the extinction of the
spirit lowers the temperature. Coffee made
upon this principle Is always a success, and
pots OF various materials are constructed
upon the French plan, although they have
not exactly a French look about them.
Another variety which is yet newer is the
reversible coffee. pot, in which both halves
are exactly alike, while the ground coffee
is packed into perforated receptacle be.
tween the two. Sufficient water, in any
number of cups required, is placed in the
lower compartment, and the pot fits into
stand over spiritlamp. AS soon as the
water boils, as shown by the steam issuing
from the spout, the pot is rapidly turned
upside down, and the water now in the up
per portion filters slowly through the sieve,
retaining as it flows the full aroma of the
coffee. There is no exaggeration in saying
that
THE ATMOSPHERE OF A BREAKFAST TABLE
Gives the key to the atmosphere of the
home. 1t ia only in America and in Eng
land that the lady of the house is as dainty
at the morning meal as at every other
they alone hold papillones and crimping.
pins in honor of the breakfast table. In
France, Germany and Switzerland early
breakfast is, in reality, no meal at ALL It
lacks every element of comfort, and in the
majority of instances the lady of the house
will enjoy her coffee and pretzel or roll in
her own room, pausing for the purpose in
her housewifely cares, and clad in the semi.
deshabille in which those tasks are per.
formed by the notable women of foreign
countries. In Italy, again. breakfast
means hot rolls aud coffee, and in Holland
the addition of strong favored cheese or
smoked herring is scarcely redeeming
feature. Dainty breakfast sets are almost
unknown, except in the few families who
in travelling have learned the beauty of
such unfamiliar things and whose views of
the possibilities of life are enlarged.
The reception OF guests at break
fast table is necessarily informal.
Breakfast parties are not very common,
and when they take place their charm lies
in the freedom and familiarity which
should be their Accomplishments. In GER
tain circles of society the breakfast has
somewhat usurped the place of luncheons,
notably among literary people and men,
bers of the theatrical profession. In the
latter reunions extravsgant displays of
plate and flowers, choice dishes, and most
recherche wines take place, while amcng
the tterati the charm depends rather upon
the flow of wit and humor which presum-
ably accompanies all literary gatherings.
Upon the appointments of the
WEDDING BREAKFAST
1t is not necessary to dwell excepting to
indulge the fervent hope that they viii fall
into entire disuse, of which there appears
growing probability. Among many re-
quirements Of the breakfast table butter
dishes play an important part. La these
the latest style are in oval form on three
feet, aud having Id which, when placed
in position, gives them somewhat the form
of large egg Dishes of every kind are
provided for fruit; among them none are
prettier than the cap-shaped dish in deep
green color, against which the fruit stands
out in charming relief. Small napkins are
the proper accompaniments of the break
fast table, and finger glasses are an i'm
provement in this sultry weather. It does