A Maypole Breakfast. This breakfast is given the last week in May and can be copied by the summer hostess substituting dif- ferent flowers in season. The guests are seated at small tables, each table being decorated with a different kind of flower — the iris, marguerites, sweet peas, roses, mignonette, etc. Before each plate stands a tiny May- pole about the size of a lead pencil, wound with baby ribbon of different colors. These are souvenirs for each guest. For the first course have fresh straw- berries served with their leaves and blossoms. Then 30 Breakfasts and Teas a cream of celery soup served in cups. Croutons are served with this. The soft shell crabs are served on a bed of water cress and radishes cut in fancy shapes. With them is served a thick mayonnaise on half a lemon ; and cucumbers with French dressing. The brown and white bread sandwiches are cut in the shape of palm leaves. Delicious orange sherbet is served in champagne glasses. Then comes broiled chicken with new potatoes, French peas and hot rolls. The fruit salad is served in head lettuce with square wafers accompanying. The ice cream is molded in the form of red and white apples, with a cluster of real apple blossoms laid on each plate. With this is served a white cake with whipped cream and French coffee. May Breakfast. Carry out the May basket idea for a breakfast. By searching the ten-cent stores one can find little imita- tion cut glass baskets with handles. Use a large cut glass basket or bowl with wire handle over the top for the center of the table and one of the smaller baskets filled with pansies, valley lilies or May flowers at each place. Or make a pretty crystal wreath a short dis- tance from the center by using crystal candlesticks with white candles and shades of glass beads, alter- nated by the little glass baskets filled with dainty flowers or maidenhair fern. Or use these baskets for green, white or pink bonbons. Another pretty May basket idea is to suspend little baskets of flowers from the back of each chair and use an immense basket of Breakfasts and Teas 31 flowers for the center of the table. Suitable toasts for the name cards, which should be little flower baskets cut out of water color paper and decorated, would be sentences describing Mayday in various countries. Or, use sentiments of flowers. Here are some: The red rose: "I love you." The daisy: "There is no hope." Lily of the valley: "My heart withers in secret." The lilac: "You are my first love." Violets: "I am faithful." You will enjoy hunting for flower sentiments. For the menu serve: Tomato bisque, wafers; sweetbread croquettes, peas, new potatoes, creamed asparagus, lemon sherbet; spring salad (radishes, cu- cumbers, tomatoes, with French dressing on lettuce leaf✪ Spring Salad), strawberries, served with hulls on and around a paper cup or mound of fine sugar; white cake with chocolate icing. An Autumn Breakfast.

AI-modernized reading of the original text

A Maypole Breakfast. This breakfast is given the last week in May and can be copied by the summer hostess substituting different flowers in season. The guests are seated at small tables, each table being decorated with a different kind of flower — the iris, marguerites, sweet peas, roses, mignonette, etc. Before each plate stands a tiny Maypole about the size of a lead pencil, wound with baby ribbon of different colors. These are souvenirs for each guest. For the first course have fresh strawberries served with their leaves and blossoms. Then 30 Breakfasts and Teas a cream of celery soup served in cups. Croutons are served with this. The soft shell crabs are served on a bed of water cress and radishes cut in fancy shapes. With them is served a thick mayonnaise on half a lemon ; and cucumbers with French dressing. The brown and white bread sandwiches are cut in the shape of palm leaves. Delicious orange sherbet is served in champagne glasses. Then comes broiled chicken with new potatoes, French peas and hot rolls. The fruit salad is served in head lettuce with square wafers accompanying. The ice cream is molded in the form of red and white apples, with a cluster of real apple blossoms laid on each plate. With this is served a white cake with whipped cream and French coffee. May Breakfast. Carry out the May basket idea for a breakfast. By searching the ten-cent stores one can find little imitation cut glass baskets with handles. Use a large cut glass basket or bowl with wire handle over the top for the center of the table and one of the smaller baskets filled with pansies, valley lilies or May flowers at each place. Or make a pretty crystal wreath a short distance from the center by using crystal candlesticks with white candles and shades of glass beads, alternated by the little glass baskets filled with dainty flowers or maidenhair fern. Or use these baskets for green, white or pink bonbons. Another pretty May basket idea is to suspend little baskets of flowers from the back of each chair and use an immense basket of Breakfasts and Teas 31 flowers for the center of the table. Suitable toasts for the name cards, which should be little flower baskets cut out of water color paper and decorated, would be sentences describing Mayday in various countries. Or, use sentiments of flowers. Here are some: The red rose: "I love you." The daisy: "There is no hope." Lily of the valley: "My heart withers in secret." The lilac: "You are my first love." Violets: "I am faithful." You will enjoy hunting for flower sentiments. For the menu serve: Tomato bisque, wafers; sweetbread croquettes, peas, new potatoes, creamed asparagus, lemon sherbet; spring salad (radishes, cucumbers, tomatoes, with French dressing on lettuce leaf), strawberries, served with hulls on and around a paper cup or mound of fine sugar; white cake with chocolate icing. An Autumn Breakfast.

Records on this page

Spring Salad

Breakfasts and teas