Breakfasts and teas

Serve at small tables, with rich floral center pieces, and handsomely draped with Battenburg, or linen center piece and plate tumbler doylies. Place cards, two and one-half inches by six in size, should be decorated with a spray of chrysanthemums on a shaded background in water colors, leaving sufficient blank for a name and outlining the top card with cut edges of leaves. First Course. A small cluster of grapes served on dessert plates. 38 Breakfasts and Teas Second Course. Baked apple — (Remove the core and fill with cooked oat meal; bake and serve with whipped cream over the whole.) Third Course. Chicken croquettes, scalloped potatoes, buttered rolls, celery, coffee. Fourth Course. Fruit and nut salad, served in small cups on a bread and butter plate, with a wafer. Fifth Course. Ice cream, in chocolate, pink and white layers; angel food, and pink and white layer cake. Have a dish of salted almonds on each table. Pond Lily Breakfast. White and green are the colors for a September breakfast. Have the dining room decorated with luxuriant ferns and dainty, fragrant water lilies, the fireplace banked with ferns, the lilies scattered carelessly over the mantel. In the center of the table have a miniature rowboat heaped high with the lilies. For the souvenirs have very small oars which could afterwards be used for paper knives; besides clusters of lilies. Harp music is the most in harmony with our ideas of lilies and the lily naiads, so the soft strains will form a delightful accompaniment to the breakfast. Breakfasts and Teas 39 This is the menu : Cream of Lettuce Soup Steamed White Fish Hollandise Sauce Potato Balls Maitre de Hotel Sauce Jellied Chicken Cauliflower, Creamed Asparagus Cheese Salad Metropolitan Ice Cream Small Cakes Niagara Grapes Coffee Cream of Lettuce Soup. Break the outer green leaves from two heads of lettuce. Place neatly together and with a sharp knife cut into shreds. Put them into one quart of white stock and simmer gently for half an hour. Press through a colander, return to the fire. Rub together one tablespoonful of butter and two of flour, add two tablespoonfuls of hot stock and rub smooth, add this to the soup, stirring constantly until it thickens. Add a level tablespoonful of grated onion, one cupful of cream and a seasoning of salt and white pepper. When ready to serve, beat the yolk of one egg lightly, pour into a tureen, turn the hot soup over it and add a heaping tablespoonful of finely chopped parsley. The fish is garnished with cress. Cheese Salad. Mash very fine the cold yolks of three hard-boiled eggs, and rub with them a coffee cupful of finely 40 Breakfasts and Teas grated cheese, a teaspoonful of mustard, a saltspoonful of salt and one-half as much white pepper. When all are well mixed, add two tablespoonfuls each of oil and vinegar, alternately. Heap this upon fresh lettuce and garnish with the whites of eggs cut into rings, and a few tips of celery. Serve with hot buttered crackers. The ice cream is served on lily leaves. The cakes are white, with green icing. This is the music selected : Solo— "To a Water Lily" McDowell Old Song— "Lily Dale" Vocal Solo— "Row Gently Here, My Gondolier". . .Schumann A Tulip Breakfast.