Breakfasts, luncheons, and ball suppers

Punctuality by host and guests should be strictly observed. No cook, however good or careful, can send up broiled fish, cutlets, or kidneys, really well done, if they are to be kept waiting ; and if sent up in dishes with a light underneath they get dry, and if in common dishes, cold. One other remark, and the Author has finished his advice for this chapter; it is, that in large houses, where there are many guests and plenty of ser- vants, he most strongly recommends, although it may spoil the sociability of the meal, that breakfast should BREAKFASTS FOR LARGE PARTIES. j be served at small tables, and that each guest should order, from a Bill of Fare, sent up to his room when called, what he requires, and name his own time, as at a club or military mess ; or, if preferred, in parties of four or six. The liberty of the subject is less interfered with by this method ; the small breakfast eater is not bored by waiting until the more hearty one is satisfied, or in wondering how much longer, in racing parlance, he can possibly stay. The Author feels sure there are many, especially ladies, who read these lines will remember how frequently they have schemed to avoid sitting out so long a meal ; how they have had to put up with everything being cold by coming down very late, and to make every excuse, except the true one, for putting in so late an appearance. Two other excellent reasons suggest themselves for recommending that breakfasts should be served in this manner : firstly, it is more economical ; when twenty people have to be provided for in a house where every- thing is well done, sufficient of each dish for each person should be served, and more than half is frequently un- touched and probably wasted. Secondly, and / think the most unanswerable argument in its favour, and the best of all possible reasons why this meal should not unnecessarily be prolonged, is, that the post in the country generally comes in about this time, and if letters require replies every minute is of consequence to those who are going out on business or pleasure. To save repetition in the Bills of Fare the Author begs to observe that tea, coffee, and cocoa should be served at each breakfast ; that brown and white bread should be handed round, and the loaves if cottage be cut straight through, from top to bottom, in eight 'divisions, making sixteen portions; that hot rolls, toast, muffins, fancy bread and buns, and jams and fruits, should decorate the table ; and that pepper and salt, a sugar- basin, a cream-jug, and a butter-dish should be within reach of each person. 4 BREAKFASTS FOR LARGE PARTIES. JANUARY. Sole a la Colbert. Devilled Turkey. Sausages aux Truffes. Filets of Beef a la Frangaise. Poached Eggs au Jus. Smelt. Ham Omelet. Dry Curry of Chicken. Mutton Cutlets Broiled. Eggs. Saute of Kippered Haddock. Broiled Kidneys and Bacon. Devilled Pheasant. Hashed Venison. Poached Eggs a la Maitre d’Hotel. Whiting. Bouchees of Eggs au Gratin. Saute of Kidneys. Beefsteak aux Fines Herbes. Buttered Eggs aux Truffes. Cold Meats on Side Table. Pheasants. Game Pie. Brawn. Ham. Tongue. Galantine of Turkey. Round of Spiced Beef. BREAKFASTS FOR LARGE PARTIES. 5 FEBRUARY. Kedgeree of Cod. Devilled Pheasant a la Perry. Broiled Ham. Mutton Chops. Eggs aux Fines Herbes. Broiled Haddock. Omelet aux Fines Herbes. Calf’s Liver and Bacon. Mutton Cutlets. Eggs. Bloaters.