Breakfasts and teas

First, the table: Lay it as carefully as for dinner and in much the same way, save that an embroidered or delicately colored cloth may replace the white dinner linen ; under this cloth lay the usual thick one of felt or Canton flannel. The small dessert and fruit, flowers and relishes, may form a part of the table decoration. Now that castors are seldom used, unless of fine old silver and ornamental form, place conveniently about the table salt, pepper, the oil and vinegar stand, and the table sauces in their original bottles set in silver holders, Olives, salted almonds, cheese-straws and sandwiches may be put upon the table in pretty china, silver and glass ornamental dishes; in short, all save the hot dishes may form part of the ornamentation. Hot plates are required for all the food except the raw shell-fish, salad and dessert, and should be ready for immediate use, together with a reserve of silver, or means for washing it. The coffee service may be laid before the hostess or upon the side table, at convenience; chocolate is similarly served, and is a favorite breakfast beverage, especially when it is made with eggs, after the Mexican method. Tea is not on the regulation breakfast list, but of course it may be served if it is desired. Cider, malt liquors, the lighter wines, and in summer the various "cups" or fruit punches are in order; the breakfast wines are sherry, hock or Rhine wine, sauterne and champagne; and when a variety is served the prefer- Breakfasts and Teas 9 ence of each guest is ascertained by the attendant before filling the glasses. Breakfast Menu. The following is an excellent bill of fare for a noonday breakfast: Little Neck Clams Cold IV hie Soup Angels on Horseback Chicken Patties Newberg Lobster Green Peas with New Turnips Grape Fruit Sherbet Broiled Birds with Orange Salad White Custards Cannelons with Jelly Strawberries in Cream Black Coffee For a simple repast for a few persons, two relishes may be omitted, only one entree being served ; then the sherbet, the birds, and one desert, with coffee; this combination would make a most acceptable small breakfast. Blue Point Oysters, as all small oysters are called, may be used in their season, in place of the clams. Both are of much dietetic value, the clams being the most stimulating and nutritious, and the oysters the most tonic and digestible. The cold wine soup is a valuable tonic nutrient ; and each dish possesses some special value of its own. Cold Wine Soup. Wash quarter of a pound of fine sago in cold water, put it over the fire in two quarts of cold water, and boil IO Breakfasts and Teas it gently until the grains are transparent; then dissolve with it half a pound of fine sugar, add a very little grated nutmeg, a dust of cayenne, and an even teaspoonful of salt ; when the sugar is melted add a bottle of claret, and as much cold water as is required to make the soup of an agreeable creamy consistency; cool it before serving. Angels on Horseback.