Cereals are a matter of personal taste. Cooked cereals, such as oatmeal, rolled oats, hominy, corn-meal mush and cracked wheat should come on the table hot, and be served in bowls with sugar (brown sugar, if preferred) and cream. Again, the host may serve the cereal from a large porringer, the waitress bringing him the individual bowls, and taking them to the guests when filled. Dry cereals are served in the same way. Puffed grains or flakes gain crispness and flavor when reheated, not browned, before serving.
TOAST
The best breakfast toast is that made at the table over an electric toaster. Be sure, if you have French toast, hot cakes or waffles served, that they come from the kitchen hot. A perforated silver cover should cover the plate containing them to prevent their cooling. Never use a soup plate or bowl for the purpose! The steam cannot escape and the toast grows soggy. Do not forget syrup when waffles, hot cakes or French toast are served. Some prefer cinnamon and sugar to syrup with hot cakes, and they should also be on hand.
BACON
Bacon is the ideal breakfast meat. The rasher of bacon should be served piping hot on a hot silver platter, in crisp, curling slices. Incidentally, it should be just as crisp when it appears with a favorite companion, as “bacon and eggs.”
EGGS
Cooked in the shell (medium or soft-boiled) eggs should be served in an egg cup or egg glass, on a plate, and under cup or glass. Each egg thus served should be accompanied by a silver egg cutter and (unless there is plenty of silver at the cover) a silver spoon.
A vegetable dish or a small plate will do for the hard-boiled egg.
Poached eggs appear in individual shirred egg dishes, to the left of each cover, on small plates with service spoon.
Scrambled eggs are served in individual portions, as above; or distributed by the host from a large platter, and passed by the waitress.