The Washington herald., 1914-08-30

Breakfast. formal or informal is e wsET ATT
weather function 70 oe Snstess As !
break in the interminable round OF att-
ernoon teas, garden parties ana poIch
parties, it is a decided relief ana paruc-
ularly among summer loiterers ~ u &c
cepted with enthusiasm
IN the larger cities Sunday morning
breakfasts have been counted among tne
most pleasing functions OF the WINTER. 70
which only Intimate friends are invited
and this summer there have been more
morning entert tRinments than ever oetore
in suburban history Eisyea :, bonS SiTek but n
in summer, when even the most fash-
ionable folk are astir early, It is 2 nov
able feast. varying from until II.
porch the breakfast may be served there,
or, II the dining-room is used, the guestS
then adjourn 10 the porch for the mai
The breakfast table is set forth in
simple fashion, the bare, polished WOOD
being preferred TO any cloth, no matter
how beautiful the weave. ElaDora aIe "a
MALTA Of the formal dinner are distinctly
out of place on the breakfast table The
centerpiece should be Of pure white linen,
showing an openwork pattern. II low
mound of flowers is used, there is moth
ing more effective at this season OF the
year than wild flowers and ferns II
CIadiolas may be used. but they must be
iong-stemmed and absolutely fresh II
sprinkled Just before breakfast is served
they will carry the suggestion OF deWy
At each place is a plate doiley match
ing, If possible, the centerpiece. There
must be also a smaller doiley for the
bread-and-butter plate, and smaller
one still for the glass A napkin and
fork are placed to the left Of the plate
doiley, a knife dessert spoon ana Two
teaspoons at the right II the table Is
rather long and the guests number eight
or more, at the head and foot OF the Ia
bic may be placed dishes Of fruit gar
nlshed with crisp, fresh leaves. There
is a great fancy this year for low fruit
dishes with handles in the center. in the
bright-hued English ware. II this ware
is used the water pitcher should match
There is also a-tendency toward the
use of the small INDIVIDUAL salt cellars Of
cut glass. II these are not used, then
there should be placed at FREQUENT inter
with a small individual bowl for pulver-
lied sugar.
On the plate doiley is fruit plate, and
on top Of this a smaller plate covered
with a doiley on which rests the finger
bowl and the fruit knife 1t is pretty
fancy in summer to Substitute for the
slice OF lemon sometimes seen afioat in
geranium leaf. On the second-siZed
doiley is a bread-and-butter plate, with
the individual butter knife, and on the
smallest doiley Of all is a glass halt full
Just now the fruit course is a simple
one for the hostess to select Cantaloupe
and peaches are at the height of their
season and ors Of the two ashSss dress
like to serve grape fruit in some shape or
form for the first course, and a grape
fruit cocktail is an excellent appetizer
for the morning meal It may be served
the latter case IL must be served the in
slant it is poured in the shell.
As a rule when there are men present.
a first course of melon or peaches is
preferable. At the conclusion of this
course the fruit plates, knives, and finger
bowls will be removed, and the maid will
bring on with the cereal course the cof-
fee bot, the jug of boiling water. the
cream and the loaf sugar. which she sets
on a large doiley at the hostess right
The average mans soul yearns for coffee
in the morning, and wise hostess serves
IL promptly.
Before the host is placed the cereal
4 dainty summer dish is cold rice, served
with dates. For this dish. wash a cup of
rice and place in a double boiler with a
pint OF milk and a pint OF water; cook
salt. sweeten to taste and flavor slightly
with vanilla Pack into a fancy mold
and set on ice. Wash and stone enough
dates to fill 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 a fat dish and pour the
dates and syrup around it. Eaten with
cream this is a delicious dish.
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 crisp
est OF French potatoes, crusty rolls, and
1ilra fHad Rnrnr1hRFS
or sliced tomatoes, will tempt appetites
where more elaborate dishes fail.
II the hostess lives in a neighborhood
famous for some kind of fish, such as
mountain trout or blue fish. she should
specialize this for her visitors On some
inland streams a very popular dish is
catfish and wafles. THE catfish must be
washed thoroughly, dipped in eggs and
bread crumbs and fried in a wire basket
dipped in boiling lard. 1t should be
served in a bed Of parsley and lemon, and
sauce tartare should be passed with II.
This sauce is simply mayonnaise dress
ing, to which are added olives, gherkins,
capers, and parsley chopped fine.
An old-fashioned but very dependable
recipe for wafies is this: One pint sour
cream, same Of sweet milk, one-haf cup
butter, melted; three eggs, teaspoonful
soda, -four for thin batter. Whip cream
solve soda and add with -four, then stir
in one-third Of beaten whites and the
rest as you bake
A breakfast course which is always
and wafies. or hominy bread. New peas
and cream sauce, may be served with the
chicken. A sweet Jelly, such as crab
apple. may also be passed with the
chicken.
down the back and draw carefully, wipe