At the Breakfast Table.
Breakfast being the plainest meal of the day, the arrangement of the table should always be simple. The cloth should be spotless. At each person’s seat place a knife, fork, teaspoon or dessert spoon, tumbler, and napkin, and if fresh fruit is to be served, a finger bowl, if there be no servant. If you have a waitress, she will place the finger bowls on as you finish with the fruit. If fresh fruit be served, there must also be placed at each seat a fruit knife and plate. Have the dish of fruit in the centre of the table. Have a tray cloth at each end of the table. Place a little butter plate near the top of each plate. Put four tablespoons on the table, either in two corners, or beside the dishes where they will be used in serving. Put the carving knife and fork at the head of the table, and the cups and saucers, sugar and cream, coffee-pot, hot-water bowl, and the mush dishes at the other end.
The mistress of the house serves the mush, and when the fruit and this course have been served, the dishes are removed and the hot plates and other food brought in; the head of the house serving the hot meats, etc., while the mistress pours the coffee. It sometimes happens that a man of business lacks time to serve breakfast, in which case the mistress of the house attends to that duty. If there be a waitress, she passes the plates when they are ready; also the bread, butter, and coffee. The hostess usually puts the sugar and cream in the coffee, first asking each one if he will have these additions. After all have been served, it is quite common to dismiss the waitress, ringing for her if her services be again required. When there is but one servant, the family help each other after the breakfast has been placed upon the table. Fresh water is good for most people, and each person should be served with a tumblerful on taking a seat at the table. If there be hot cakes or waffles, they should come after the meats, and there should be a fresh set of warm plates, as well as of knives and forks.