Evening bulletin. [volume] (Honolulu [Oahu, Hawaii]) 1895-1912, 1902-06-21
daintiness which is the charm Of the
season.
The Small and Early Breakfast

daintiness which is the charm of the
season.
The Small and Early Breakfast.
These are. or should be. as delight.
fully informal as the social afternoon
tea. Not more than ten guests are
invited. and these without question
should be selected with the desire to
bring together such of your friends
and acquaintance as will make most
convenial company. These breakfasts
are given at 10. 1880 or IL in the
morning. The decorations should be
simple in design and the menu lignt
and dainty. The hostess may use her
finest china, II possible white and gold
for yellow, and only the most delicate
shades and designs in other colors. A
snowy white cloth with center piece to
match the china or decorations. a cut
glass vase of dainty design in the cen.
ter for the very freshest flowers of the
season and cut glass dishes for hold
ing the radishes. sailed nuts and
olives. Glass dishes with the fine ira.
Gerry of leaves in gold are very dainty
for the breakfast table in yellow or
pink. Dainty china cups. the bright
| silver or copper kettles and silver salt
and pepper receptaCles. and the break
fast covers are all the furnishings good
taset allows for these small affairs.
The Dishes.
Extreme daintiness must charact ter
lie the spring breakfasts, whether
they be the small informal or tho
nigh noon affair. Nothing of the ma
ture of the heavy, highly seasoned
viands of the winter feasts is in keep
ing. The first course is. of course, OF
fruit. This Is followed by either small
fish broiled or fish in some delicately
prepared form. accompanied by pota.
toes. A dainty egg.dish, with hot
home made small bread, may follow,
and in the next course broiled chick.
en-, chicken fllets. squads or lamb
chops, accompanied by salad suit.
able for the season and kind OF meat,
as well as to carrying out the decora.
Tive idea.
Sweets are not served at these small
affairs unless you wish to be quite
French and add them as a last course.
A conserved fruit with cheese and
thin crisp waters. Curds and sweetened
cream. or the delicate rolled French
pancake with marmalade or the fam
ing sweet omelet OF fruits are all suit.
,able.
The Formal Breakfast.
This Is the most approved entertain
ment, as 1t admits of more display. n
greater number OF guests and usually
includes the gentlemen who are. as a
rule, consptcuously absent at the
smaller earlier affair. The formal
breakfast is a high.noon entertain.
ment, and the hour is from twelve un.
til half.past, never later. II more than
thirty guests are invited. they are seat.
ed at a number of small tables; less
than that number will be seated at
one large table.
II Is quite the fashion. in order to
give character as we'll as novelty to
these breakfasts. to introduce some
distinctive feature in the menu, such
as friend or frlCassee oil chicken, bak.
ed beans. hot corn bread. buckwheat
cakes, doughnuts, pancakes. etc. and
invite your friends to New England
southern or little French breakfast.
The menu may be little more elab.
Iorate than the informal breakfast, but
not too much so, especially for spring
and summer
For the early spring breakfast. be.
gin with grape fruit. removing the
pulp in large fakes. free from the bit.
ter white skin and seeds. and sprink.
ling 1t with sugar and Maraschino Put
back in the skins, which may be cut
to represent fancy little baskets or
bowls. Later on strawberries and 9th.
er fruits as they come in season. When
the fruit is especially prepared before
serving, as the grape fruit. eacn indi.
vidual portion Is placed before the
guests enter the dining room with &C.
eompanying finger bowl. not quite
half flied with clear water and bios.
som or leaf of flowers used, floating
on top.
Lobster croquettes, chops, or in
cases may constitute the rish course,
or little turbans OF white fish be serv.
ed. Sweetbreads. fresh mushrooms,
or fancy egg dish may follow, and
after any of these the chicken broiled,
or outlets or fllets served with fresh
Ipeas or grilled stuffed tomatoes.
The salad should be very crisp,
fresh and seasonable. Sweetbreads,
shad roe, oysters with cucumbers or
oranges, or the cucumbers with toma.
toes alone, with lettuce or a very sim.
pie fruit salad Sometimes green
salad is served with toasted biscuit
and cream cheese or Brie. Neufchatel
Tor Camembert. Bids may be follow.
ed by frozen punch or salad and the
list completed by coffee or cocoa
Warm sweet rolls, small hot, light
biscuit, brown bread small squares
OF toast, radishes olives and sailed
nuts all belong to the breakfast menu
Gold and White Breakfast
This may be carried out very nice.
ly, using daffodis for decorations:
Grape Fruit in Baskets.
Turbans Of Waite Fish. Golden Sauce
Cucumbers.
White Radishes. Olives. Sailed Nuts
Ffllets of Chicken with Mushrooms.
New Potato Balls with Melted Butter
| and Parsley.
Sweetbread Patties, Cream Sauce.
Fresh Peas.
Frozen Orange Salad.
Cream Cheese. Walers.
| Coffee
Fillet Of Chicken, Larded,
Cut off the fillets from cold, praised
chickens and divide each into halves.
For every four tillets take two ounces
OF fat goose, turkey or chicken liver