The hours for a company breakfast are from nine to twelve o'clock. The sooner after nine o'clock a breakfast can be served, the better. When people have fasted too long they may not so agreeable as under more favorable circumstances ; or if the break- fast be so late that they are obliged to take a light meal before coming, they will not be in a condition fully to appreciate what the host or hostess has prepared for their pleasure. Here are a few bills of fare that may help the young housekeeper in planning to give a breakfast of this kind. IN THE SPRING. Sliced Pineapple. Broiled Shad. Sliced Cucumbers. Thin Fried Potatoes. Chicken Cutlets, Mushroom Sauce. French Peas. Savory Omelet. Radishes. Rolls. Toast. Cream Waffles, Maple Syrup. Tea. Coffee. IN SUMMER. Berries. Baked Turbans of Flounder, White Sauce. Potato Balls, with Parsley Butter. Broiled Chicken. Green Peas. Rolls. Tomato Omelet. Pop-overs. Frozen Peaches, with Whipped Cream. Tea. Coffee. IN THE FALL. Chilled Cantaloupe. Breaded Fillet of Bass, Tartar Sauce. Rolls. Small Tenderloin Steaks, Mushroom Brown Sauce. Fried Sweet Potatoes. Muffins. Baked Eggs. Butter Toast. Hominy Griddle-Cakes, with Maple Syrup. Tea. Coffee. IN WINTER. Baked Sweet Apples, with Cream. Fried Smelts, Tartar Green Sauce. Rolls. Breaded Mutton Chops, Tomato Sauce. Princess Potatoes. Corn Muffins. Oyster Omelet. Wheat Muffins. Buckwheat Cakes, with Maple Syrup. Chocolate. Coffee. 904 MISS PARLOA'S KITCHEN COMPANION. COMPANY LUNCHEONS. Company luncheons being especially for ladies, the dishes should be light, and a warm drink served at the close. Frequently choco- late is taken in the middle of the luncheon, in which case coffee may be served later. Tea is not often provided ; yet if any guest drinks neither chocolate nor coffee, it is proper and thoughtful to inquire if a cup of tea would be acceptable. It is what many ladies always take at their home luncheon, and its absence may detract much from their pleasure. Use of Wine. In some families wines are considered indispensable at this meal, whereas in others they are used only at dinner. It will be a great gain for humanity when wine is never set on a ladies' table. The homes where it is not served may not be so numerous as those where it is, yet no one need hesitate in the least to plan for a company luncheon, dinner, or supper at which wine shall have no place. Have the food of such good quality that no accompaniment shall be desired to make it palatable or digestible. A Plan to be Commended. From a simple meal, the luncheon has grown to proportions rather formidable to the young housekeeper ; for it is nothing less than a small dinner at present. Many ladies serve fish after the soup, and then a joint, which should be followed with a light dessert and coffee. Such a meal is to be commended when one has not trained servants and silver and china in plenty, as the prepara- tion and serving will not require any more ability or care than the housekeeper and cook need for every-day duties ; whereas aspiration to provide many courses may lead to embarrassment. The Oysters and Soup.

AI-modernized reading of the original text

The hours for a company breakfast are from nine to twelve o'clock. The sooner after nine o'clock a breakfast can be served, the better. When people have fasted too long they may not so agreeable as under more favorable circumstances ; or if the breakfast be so late that they are obliged to take a light meal before coming, they will not be in a condition fully to appreciate what the host or hostess has prepared for their pleasure. Here are a few bills of fare that may help the young housekeeper in planning to give a breakfast of this kind. IN THE SPRING. Sliced Pineapple. Broiled Shad. Sliced Cucumbers. Thin Fried Potatoes. Chicken Cutlets, Mushroom Sauce. French Peas. Savory Omelet. Radishes. Rolls. Toast. Cream Waffles, Maple Syrup. Tea. Coffee. IN SUMMER. Berries. Baked Turbans of Flounder, White Sauce. Potato Balls, with Parsley Butter. Broiled Chicken. Green Peas. Rolls. Tomato Omelet. Pop-overs. Frozen Peaches, with Whipped Cream. Tea. Coffee. IN THE FALL. Chilled Cantaloupe. Breaded Fillet of Bass, Tartar Sauce. Rolls. Small Tenderloin Steaks, Mushroom Brown Sauce. Fried Sweet Potatoes. Muffins. Baked Eggs. Butter Toast. Hominy Griddle-Cakes, with Maple Syrup. Tea. Coffee. IN WINTER. Baked Sweet Apples, with Cream. Fried Smelts, Tartar Green Sauce. Rolls. Breaded Mutton Chops, Tomato Sauce. Princess Potatoes. Corn Muffins. Oyster Omelet. Wheat Muffins. Buckwheat Cakes, with Maple Syrup. Chocolate. Coffee. COMPANY LUNCHEONS. Company luncheons being especially for ladies, the dishes should be light, and a warm drink served at the close. Frequently chocolate is taken in the middle of the luncheon, in which case coffee may be served later. Tea is not often provided ; yet if any guest drinks neither chocolate nor coffee, it is proper and thoughtful to inquire if a cup of tea would be acceptable. It is what many ladies always take at their home luncheon, and its absence may detract much from their pleasure. Use of Wine. In some families wines are considered indispensable at this meal, whereas in others they are used only at dinner. It will be a great gain for humanity when wine is never set on a ladies' table. The homes where it is not served may not be so numerous as those where it is, yet no one need hesitate in the least to plan for a company luncheon, dinner, or supper at which wine shall have no place. Have the food of such good quality that no accompaniment shall be desired to make it palatable or digestible. A Plan to be Commended. From a simple meal, the luncheon has grown to proportions rather formidable to the young housekeeper ; for it is nothing less than a small dinner at present. Many ladies serve fish after the soup, and then a joint, which should be followed with a light dessert and coffee. Such a meal is to be commended when one has not trained servants and silver and china in plenty, as the preparation and serving will not require any more ability or care than the housekeeper and cook need for every-day duties ; whereas aspiration to provide many courses may lead to embarrassment. The Oysters and Soup.

Miss Parloa's kitchen companion