The Savannah morning news. (Savannah, Ga.) 1900-current, 1904-08-21
Summer Breakfasts
Are Ideal Functions.

Breakfast, formal or informal, is a
summer function to be considered
with respect by the would-be hostess.
AS break in the interminable round
of afternoon teas, garden parties and
porch parties, it is a decided relief
| and particularly among summer lott
erers it is accepted with enthusiasm.
In the large cities Sunday morning
breakfasts have been counted among
the most pleasing functions of the
winter, to which only intimate friends
are invited, and this summer there
have been more morning entertain
ments that ever before in suburban
| history. Eleven o'clock is the pre-
ferred formal breakfast hour but in
summer, when even the most fashion,
able folk are astir early, it is NOV
able feast, varying from nine until
eleven.
If the hostess has a large, secluded
porch, the breakfast may be served
there, or, if the dining room is used,
the guests then adjourn to the porch
| for the final cup of coffee.
Simple Breakfast Table Setting.
The breakfast table is set forth
in simple fashion, the bare, polished
wood being preferred to any cloth, no
matter how beautiful the weave. Efab-
crate favors, candelabra and all other
| paraphernalia of the formal dinner are
distinctly out of place on the breakfast
table The centerpiece should be of
| pure white linen, showing an open
work pattern. If a low mound of flow
| ers is used, there is nothing more
| effective at this season of the year
than wild flowers and ferns. If high
centerpiece is desired, roses or gladio-
| las may be used, but they must be
| -stemmed and absolutely fresh. If
sprinkled just before breakfast is
served they will carry the suggestion
| of dewy morning.
Linen Must Match.
| At each place is a plate doiley
matching, if possible, the centerpiece.
There must be also a smaller doiley
for the bread-andbutter plate, and a
smaller one still for the glass. A nap
kin and fork are placed to the left of
the plate doiley, a knife, a dessert
spoon and two teaspoons at the right.
If the table is rather long and the
guests number eight or more, at the
| 1Cd0 anu lOOl u the table may DE
| placed dishes of fruit garnished with
crisp, fresh leaves. There is a great
fancy this year for low fruit dishes
with handles in the center, in the
bright-hued glazed English ware. II
this ware is used the water pitcher
should match it.
There is also a tendency toward the
use of the small individual salt cellars
of cut glass. If these are not used
| H. I,
intervals salt and pepper shakers in
pairs, with small individual bowl fo1
| pulveriZed sugar.
The First Course.
On the plate doiley is a fruit plate
and on top of this smaller plate COW
cred with a doiley on which rests the
finger bowl and the fruit knife. 1t is a
pretty fancy in summer to substitute
| for the slice of lemon sometimes seen
afioat in the finger bowl,a crisp, sweet
scented geranium leaf. On the second
sized doiley is bread-and-butteI
plate, with the individual butter knife
and on the smallest doiley of all is a
glass half full of chopped ice.
Just now the fruit course is a simple
one for the hostess to select. Canta-
loupes and peaches are at the hight
of their season, and, of the two, peaches
dress the table more prettily. Many
hostesses like to serve grape fruit in
some shape or form for the first course
and a grapefruit cocktail is an ex-
cellent appetizer for the morning meal
1t may be served in glasses or in the
grapefruit shells; in the latter case
it must be served the instant it is
poured in the SHE'LL
Preferable Fruit for Man.
AS a rule, when there are men pres
ent, a first course of melon or peaches
is preferable. At the conclusion of
finger bowls will be removed, and
the maid will bring on with the cereal
course the coffee pot, the jug of boil
ing water the cream and the loaf
sugar, which she sets on the large dol
ley at the hostess right. The avera re
mans soul yearns for coffee in the
morning, and a wise hostess serves it
promptly.
The Cereal Course.
Before the host is placed the cereal.
A dainty summer dish is cold rice,
served with dates. For this dish, wash
a cup of rice and place in a double
boiler with pint of milk and a pint
| of water: cook until soft enough to
mold; add a dash of salt, sweeten
to taste and flavor slightly with vanilla.
Pack into fancy mold and set on ice.
Wash and stone enough dates to fill
| a cup, and stew them until tender
with half a cup of sugar and one cup
of water, which should form a syrup.
| When ready to serve, turn out the
rice in the center of fiat dish and
pour the dates and syrup around ii.
Eaten with cream this is a delicious
dish.
The Third Course.
The third course may be as elaborate
as the hostess desires. Where men and
women have been surfeited all winter
with the rich made-dishes which have
become a feature of Americas social
life. a simple breakfast course appeals
most strongly. Slices OF real Virginia
ham, with the freshest of eggs and the
crispest of French potatoes, crusty
rolls and some garden relish, like iced
cucumbers, or sliced tomatoes, will
tempt appetites where more elaborate
dishes fail
II the hostess lives in a neighbor-
hood famous for some kind of FISH.
such as mountain trout or bluehsh, she
should specialize this for her visitors
on some inland streams a very popular
dish is catfish and waffies. The cat
fish must be washed thoroughly dipped
in eggs and bread crumbs and fried In
a wire basket dipped In boiling lard.
II should be served In a bed OF pars-
ley and lemon, and sauce tartare
should be passed with It, This sauce
Is simply mayonnaise dressing, TO
which are added olives, Rherkins, ca
pers and parsley chopped fine.
/ A. ola nm.htau.a NAM n..t