The number of guests invited is optional, but a small party, consisting of from six to twelve, is pleasanter than a crush. Indeed, unless one has an exceptionally spacious sdlle d mangeVy it is dilRcult to accommodate com- fortably more than a dozen guests, and an over-crowded table is always unpleasant. The writer preserves a vivid memory of a dinner she once attended where fourteen people were packed about a table of the 40 A BKEAKFAST-PAETY proper size for ten guests. There was hard- ly room for the waiters to pass the dishes between the convives. Each one elbowed his neighbor, and what might have been a delightful repast became a struggle at close quarters with the difficulties of getting through the courses without nudging his next companion, knocking over his glass, or materially interfering with his eating. At a ceremonious breakfast the table should be spread with a handsome breakfast or lunch cloth, either of pure white, hem- stitched or adorned with drawn- work, or one containing more or less color. If the table is very handsome, the cloth may be left oflf. The floral ornamentation is less formal than at a dinner. There may be a bowl of flow- ers in the centre of the table, but quite as pretty as this are three or four graceful vases scattered here and there, each holding a few choice blossoms, and supplemented, if the ta- ble is large, by a few tiny globes or little dishes filled with short-stemmed flowers that look well, massed, like pansies, violets, prim- roses, etc., mixed with plenty of delicate 41 WHAT TO EAT — HOW TO 8EEVE IT feathery green. If a central ornament for the table is desired, there is nothing prettier than a wicker or metal basket filled with growing ferns, grasses, or lycopodium, with possibly one or two plants in bloom among them. In setting the table for a large breakfast, a plate, napkin, water-glass, and a butter- plate holding a tiny pat or ball of butter, are laid at each place, and a salt-cellar also, if individual salts are used. At the right of each plate is the silver butter-knife, and one other knife; to the left is the fork. The taste of the hostess must decide the point of placing more small silver than is needed at each course by the plates when the table is first spread. Laying it all at once saves waiting, but some good authorities ordain that a waiter should bring in a fresh knife and fork with each course for each guest, while others, equally reliable, advocate plac- ing the knife and fork upon a cold plate in front of each person at the beginning of every course. The guest instantly removes them, and a hot plate is substituted by the 42 A BBEAKFA8T-PAETY waiter for the cold one before the next dish is passed. This system involves much addi- tional waiting, and should not be attempted unless an exceptionally well-trained butler is in charge. The little dishes of bonbons, mavrons^ and glace fruits that are always en regie at a luncheon should not appear on the breakfast- table. There may, however, be olives, rad- ishes, and salted almonds placed here and there. The first course should consist of fruit. The plates, holding each its doily, finger- bowl, fruit-knife, fork, and spoon, may be on the table when the guests enter the room, or be put there as soon as they are seated. The variety of fruit offered must be decided by the time of year. When they are in season, nothing could be more delicious than big strawberries, served uncapped. These may be passed in a dish, and each guest allowed to help himself. Sugar into which to dip the berries may then be served to each. Pret- tier still is it to place in front of each guest a plate bearing a tiny decorated basket filled 43 WHAT TO EAT — HOW TO SEEVE IT

AI-modernized reading of the original text

The number of guests invited is optional, but a small party, consisting of from six to twelve, is pleasanter than a crush. Indeed, unless one has an exceptionally spacious salle à manger it is difficult to accommodate comfortably more than a dozen guests, and an over-crowded table is always unpleasant. The writer preserves a vivid memory of a dinner she once attended where fourteen people were packed about a table of the A BREAKFAST-PARTY proper size for ten guests. There was hardly room for the waiters to pass the dishes between the convives. Each one elbowed his neighbor, and what might have been a delightful repast became a struggle at close quarters with the difficulties of getting through the courses without nudging his next companion, knocking over his glass, or materially interfering with his eating. At a ceremonious breakfast the table should be spread with a handsome breakfast or lunch cloth, either of pure white, hemstitched or adorned with drawn- work, or one containing more or less color. If the table is very handsome, the cloth may be left oflf. The floral ornamentation is less formal than at a dinner. There may be a bowl of flowers in the centre of the table, but quite as pretty as this are three or four graceful vases scattered here and there, each holding a few choice blossoms, and supplemented, if the table is large, by a few tiny globes or little dishes filled with short-stemmed flowers that look well, massed, like pansies, violets, primroses, etc., mixed with plenty of delicate feathery green. If a central ornament for the table is desired, there is nothing prettier than a wicker or metal basket filled with growing ferns, grasses, or lycopodium, with possibly one or two plants in bloom among them. In setting the table for a large breakfast, a plate, napkin, water-glass, and a butterplate holding a tiny pat or ball of butter, are laid at each place, and a salt-cellar also, if individual salts are used. At the right of each plate is the silver butter-knife, and one other knife; to the left is the fork. The taste of the hostess must decide the point of placing more small silver than is needed at each course by the plates when the table is first spread. Laying it all at once saves waiting, but some good authorities ordain that a waiter should bring in a fresh knife and fork with each course for each guest, while others, equally reliable, advocate placing the knife and fork upon a cold plate in front of each person at the beginning of every course. The guest instantly removes them, and a hot plate is substituted by the A BREAKFAST-PARTY waiter for the cold one before the next dish is passed. This system involves much additional waiting, and should not be attempted unless an exceptionally well-trained butler is in charge. The little dishes of bonbons, marrons and glace fruits that are always en regie at a luncheon should not appear on the breakfasttable. There may, however, be olives, radishes, and salted almonds placed here and there. The first course should consist of fruit. The plates, holding each its doily, fingerbowl, fruit-knife, fork, and spoon, may be on the table when the guests enter the room, or be put there as soon as they are seated. The variety of fruit offered must be decided by the time of year. When they are in season, nothing could be more delicious than big strawberries, served uncapped. These may be passed in a dish, and each guest allowed to help himself. Sugar into which to dip the berries may then be served to each. Prettier still is it to place in front of each guest a plate bearing a tiny decorated basket filled

What to eat, how to serve it