Kansas City daily journal., 1897-01-03
THE swELLrsr OF FUNCTIONS.
Full Details of Thoroughly Up-to
Date Bret. K fast.

Full Details of II Thoroughly tp-to-
Date Breakfast.
Perhaps there is no further social feature
than the thoroughly up-to-date breakfast
as it is given upon wedding occasions, aft
er fox hunting expeditions. morning tour
naments, and so on. 1t is a function upon
which the modern hostess brings all her
daintiest fancies to bear, and in which she
revels
A strong line of difference is drawn be
tween the breakfast" and the luncheon.
To confuse the two is a sign sure and GER
tain of the tyro
First of all your pretty breakfast affair
is no breakfast at all if ii begins after l2
or half-past y o'clock while your lunch
con feature may commence as late as >
p. m.
At the most thoroughly stylish breakfasts
artificial light is strictly tabooed. Candles
or small lamps are, of course, permissible,
if it is impossible to bring light in the
apartment in the natural way. But they
are apt to rob your affair of its early morn
ing effect, which is Il special charm. If
necessary the table may be drawn toward
the windows. in order to have daylight full
upon it and to avoid artificial means.
The table decorations for Il breakfast are
usually charming. For the wedding affair
unique floral fancy. In hunting breakfasts
there is always Il general suggestion of
the chase, and of Reynard himself.
y few weeks ago | attended 4 morning
| breakfast, at which table was what young
girls call "a perfect dream The decora-
tons were carried out IN "A scheme of pink.
In the center of the board was arranged a
large Leghorn hat looped in picturesque
shepherdess fashion with bows, knots and
lengths of pink satin ribbon. n low, fiat
dish had been placed out of sight in the
crown of the hat. and from it proceeded a
pure mass of pink ''Mermot' roses.
| can't resist talking a little about the
menu which accompanied this pretty CEN
terpiece and combined with it to make an
ideal morning affair.
The first course brought on was of grape
fruit. A half fruit was served upon each
plate. Each portion was surrounded by Il
tiny smilaX wreath. A first course of fruit
is considered an absolute necessity for
the stylish breakfast. 1t may be, how
ever. orange skins filled with juice and
served in ferns, cut peaches. when these
are in season, or Il handful of the smaller
fruits, cherries. pums, aprcots, etc, under
the same conditions.
The second course consisted of eggs
la bcchamel and small cheese sandwiches
bound with pink baby" ribbon. The
sandwiches were very small, not more than
two inches square. At the modern break
fast this egg course is also strenuously ad-
hered to as Il general thing. But no spe-
cial form of dish is required. Stuffed eggs
are equally popular, and any appetizing
omelette is used-rum omelette, omelette
aux herheS. and so on.
A fish course followed. This dish is no
way obligatory. But the breakfast is never
heavy affair, and including the. fish the
scheme would not become too heavy.
The meat course and the entree were
brought upon the table at one time. Salmi
of ducks with olives formed the keynote
of this course. 1t is optional to serve these
two courses in one, in order to shorten the
meal, or to serve your meat with
Il vegetable with the entree preceding It,
The meat was followed by a fruit salad.
This dish has scored real success in
breakfast giving. 1t is composed chiefly
of oranges, bananas and pineapple, sliced,
prepared in salad form and placed upon
ice for several hours. Other salads of light
varieties are all equally appropriate for
the festivity of early morning
Ices of all kinds are entirely tabooed at
breakfast, for the reason which excludes
candleliSht. They are unsuitable for the
hour.
Sweets. however. are in order. In fact
one sweet course is always provided. Some
little light nfection-charlotte russo,
chocolate, Swiss meringues-and fifty other
| lights desserts of the same character might
be offered as suggestions, for this course
Bon bons are often served when women are
present. Sailed almonds may be placed
upon the table before the commencement
of the meal.
The sweetmcats are, of course. followed
by black coffee, which terminates the re-
past.
The etiquette of guest and hostess at
a breakfast is much the same as that of
luncheon. Smart street gowns are the
costume par excellence, and hats are worn,
unless the affair is of the most informal
variety. one most important point in the
etiquette of the guest is promptness Never
keep your hostess waiting even to the ex-
tent of thirty seconds. Many an excel
lent course is utterly destroyed by the in
| dividual who is five or ten minutes late in
arriving.