The tea should always be made on the table when it is possible, as by this means there need be no doubt that the water used in its concoction is actually boiling. The "loud-hissing urn" is a decided add tion to the beauty and brightness of the table, es- pecially when the " urn " is in the form of a pretty brass or copper kettle, swinging from 25 WHAT TO EAT — HOW TO SERVE IT one of the tall cranes known as a "five- o'clock tea." Some people prefer making the coffee on the table too, and this is pos- sible when a Vienna coffee-pot or a French drip coffee-pot is used. The only trouble is that the coffee in the latter pot is apt to cool before it has stood long enough to extract the full strength of the berry. The tea-cozy should never be lacking, and it is not a bad plan to have a similar wadded cap with which to cover the coffee-pot. One of the prettiest and best kinds of tea-cozy is the covered Japanese basiket with a thick stuffed lining, in which the china teapot is set. These are not costly, and will outwear the ordinary cozy made of silk, woollen, or chamois-skin. When the lining of the basket is worn out, it may easily be renewed. The substantial part of our American breakfast is not marked by much variety. At nearly all of them will be found the steak, chops, or cutlets, varied once in a while by fish, a hash, or a stew, semi-occasionally by a dish of eggs. Potatoes in some form — stewed, baked, boiled, or fried — are in order, 26 MORE ABOUT BREAKFAST and these are flanked by a plate of hot bis- cuit or muffins, or oftenest by successive in- stalments of griddle-cakes. There is no use in adding further to the diatribes that have been written and spoken against the American breakfast. Such as it is, it appears to be here to stay, and it is a waste of time, breath, and energy to attempt a radical reform. All one can hope to do is possibly to modify it, and lighten its same- ness by suggesting dishes that may please the palate and not impair the digestion. The adoption of the Continental breakfast has been vainly urged, and it is an open question whether or not the habit ever sur- vives transportation. The American cHmate and mode of life differ so much from those of the Continent that other fashions must be followed here than those which prevail there. Many families, who during a long foreign residence have found quite sufficient for their matutinal meal the coffee or chocolate, the rolls and butter, possibly supplemented by fresh eggs or a little marmalade, have con- scientiously endeavored to pursue the same 27 9 WHAT TO EAT — HOW TO SERVE IT custom upon their return to this country. In not a single case within the writer's cog- nizance has the attempt proved other than a failure, recognized as such at the end of a few months. Autre pays^ autres mosurs. While the children are still young, the en- tire family usually breakfasts together. The obligation upon the younger members of reaching their schools at a given hour forces them to be on time, although there are homes in which the wretched practice is observed of permitting the school boys and girls to rush in at the last moment and gulp down a few mouthfuls, hurrying off to their recita- tions after having thus successfully sown the seeds of future dyspepsia. As the sons and daughters grow into manhood and woman- hood, they drift more and more into un- punctual habits. The breakfast-table is left standing well on into the middle of the morning, and sundry plats are kept hot in the oven for Mr. Jack or Miss Mamie, who has been out late the night before. Often the demands of business require the j^oung man to be down in season, but there are no 28 MOBE ABOUT BBEAEFAST

AI-modernized reading of the original text

The tea should always be made on the table when it is possible, as by this means there need be no doubt that the water used in its concoction is actually boiling. The "loud-hissing urn" is a decided addition to the beauty and brightness of the table, especially when the "urn" is in the form of a pretty brass or copper kettle, swinging from one of the tall cranes known as a "five o'clock tea." Some people prefer making the coffee on the table too, and this is possible when a Vienna coffee-pot or a French drip coffee-pot is used. The only trouble is that the coffee in the latter pot is apt to cool before it has stood long enough to extract the full strength of the berry. The tea-cozy should never be lacking, and it is not a bad plan to have a similar wadded cap with which to cover the coffee-pot. One of the prettiest and best kinds of tea-cozy is the covered Japanese basiket with a thick stuffed lining, in which the china teapot is set. These are not costly, and will outwear the ordinary cozy made of silk, woollen, or chamois-skin. When the lining of the basket is worn out, it may easily be renewed. The substantial part of our American breakfast is not marked by much variety. At nearly all of them will be found the steak, chops, or cutlets, varied once in a while by fish, a hash, or a stew, semi-occasionally by a dish of eggs. Potatoes in some form — stewed, baked, boiled, or fried — are in order, and these are flanked by a plate of hot biscuit or muffins, or oftenest by successive instalments of griddle-cakes. There is no use in adding further to the diatribes that have been written and spoken against the American breakfast. Such as it is, it appears to be here to stay, and it is a waste of time, breath, and energy to attempt a radical reform. All one can hope to do is possibly to modify it, and lighten its sameness by suggesting dishes that may please the palate and not impair the digestion. The adoption of the Continental breakfast has been vainly urged, and it is an open question whether or not the habit ever survives transportation. The American cHmate and mode of life differ so much from those of the Continent that other fashions must be followed here than those which prevail there. Many families, who during a long foreign residence have found quite sufficient for their matutinal meal the coffee or chocolate, the rolls and butter, possibly supplemented by fresh eggs or a little marmalade, have conscientiously endeavored to pursue the same custom upon their return to this country. In not a single case within the writer's cognizance has the attempt proved other than a failure, recognized as such at the end of a few months. Autre pays, autres moeurs. While the children are still young, the entire family usually breakfasts together. The obligation upon the younger members of reaching their schools at a given hour forces them to be on time, although there are homes in which the wretched practice is observed of permitting the school boys and girls to rush in at the last moment and gulp down a few mouthfuls, hurrying off to their recitations after having thus successfully sown the seeds of future dyspepsia. As the sons and daughters grow into manhood and womanhood, they drift more and more into unpunctual habits. The breakfast-table is left standing well on into the middle of the morning, and sundry plats are kept hot in the oven for Mr. Jack or Miss Mamie, who has been out late the night before. Often the demands of business require the young man to be down in season, but there are no

What to eat, how to serve it