Breakfasts and Teas: Novel Suggestions for Social Occasions

by Paul Pierce

II.

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.

The guest cards are little circular marine water color sketches, no two alike. The menu is as follows:

Grape Fruit with strawberries

Salmon Croquettes

Fried Mush

Jelly

Steamed Chicken

Hot Rolls

Shoestring Potatoes

Coffee

Vegetable Salad

Wafers with Melted Cheese

Molded Cherry Jelly with English Walnuts, served with Whipped Cream

Sponge Cakes

The grape fruit is served in halves with one large strawberry in the center of the fruit. The salmon croquettes are molded in pyramidal form, a bit of cress laid on the top, and the mush which has been made the night before is cut in cubes an inch square, dipped in eggs and cracker dust, then dropped in deep fat, the only way to fry mush a delicate brown and preserve its softness. A spoonful of current jelly completes a color scheme.