Breakfasts and teas

A white breakfast is the daintiest and prettiest for the bride-elect. Have the table decorations in white. For the center have a large round basket of bride roses, and at each plate tiny French baskets filled with maidenhair fern and white pansies, or apple blossoms, for individual favors. Tie the handle of each basket with white gauze ribbon, looping the baskets together with the ribbon forming a garland for the table. Serve strawberries in large white tulips or bride roses, and have the ices in form of wedding bells. For name cards have two wedding bells tied with white satin ribbons. Silver Wedding Day Breakfast. For the breakfast the table is crossed by a broad band of white carnations, sprinkled with diamond dust. Arranged in billows over the table is silver gauze, silver candelabra, and all the handsome silver, which the hostess possesses. The menu is: Bouillon Lobster Cutlets Tartar Sauce Cucumber Sandwiches Breast of Turkey, larded and broiled Green Peas Currant Jelly Hot Rolls Pear and Celery Salad, with German Cherries served Breakfasts and Teas 1 5 in Hearts of Lettuce Caramel Ice Cream, with Pecan Meringue Old Madeira is served with the meat course, then Sauterne. A Family Breakfast. Grape Fruit with Cherries and Pineapple Creamed Fish New Potatoes with Sauce of Parsley and Drawn Butter Sliced Cucumbers Hot Biscuits Fried Chicken Asparagus on Toast Sweetbreads Waffles and Maple Syrup Strawberry Shortcake, with Frozen Whipped Cream Coffee Light Informal Breakfast. First serve a fluffy egg omelet with Saratoga potatoes, and fish and cheese sandwiches cut in hearts and rings. Next cucumber boats filled with cucumber and tomato salad mixed with sour cream dressing, resting on lettuce leaves. With this an innovation in. the shape of square ginger wafers. Place by each plate salted almonds and bread and butter on bread and butter plates. The last course is a popular New England combination, warm apple sauce and huckleberry muffins. Tea is the beverage. 1 6 Breakfasts and Teas CHAPTER II. Two Bon Voyage Breakfasts. "I take my leave of you Shall not be long but I'll be here again." Use the national colors for decorations for a bon voyage breakfast. This will remind the guest of honor that "East, West, Hame's Best." Use blue and white hyacinths and red tulips, carnations or roses and tiny silk flags can be used for place cards. Carry out the same idea in the ices, candies, etc. One pretty floral decoration for a bon voyage breakfast is a ship and the place cards can have a tiny ocean steamer for decoration. Ask each guest to bring some little gift. Tie these with tissue paper and baby ribbon, leaving a long end of the ribbon. Make a little bag of flowered chintz or silk and place the gifts inside. Have cards labeled Monday, Tuesday, Wednesday, etc., one for each day of the voyage. Slip the end of the ribbon through a card and leave the labeled ends of the ribbons sticking out of the top of the bag. This will give a little remembrance for each day on shipboard, a very pleasant remembrance too. A packet of ship letters each labeled a certain day, is another gift much prized by travelers. Have three tables, with six guests at a table with La France roses for decorations, and silver for all the courses laid at each cover. Breakfasts and Teas 17