A piece of cold butter prepare,
To rub it when ready it lies;
Egg sauce and potatoes don't spare,
And the flavour will cause you surprise."
It is not only the man who has eaten a heavy supper the night before; it is not only the heavy drinker, although brandy and soda are not the best of appetite provokers, so they say; but it is also the brainworker who finds it impossible to eat in the morning. For sleep has the effect of eating. Who sleeps, eats, says the French proverb; and we often find healthy children unwilling to eat an early breakfast. Appetites vary both in individuals and at various seasons of the year. Nothing can be more unwise than to make children eat when they do not wish to do so. During the summer months we are all of us less inclined for food than when sharp set by hard exercise in the frosty air; and we loathe in July what we like in winter.
The heavy domestic breakfast of steak and mutton-chops in summer is often repellent to a delicate child. The perfection of good living is to have what you want exactly when you want it. A slice of fresh melon, a plate of strawberries, a thin slice of bread and butter may be much better for breakfast in summer than the baked beans and stewed codfish of a later season. Do not force a child to eat even a baked potato if he does not like it.
It is maintained by some that a strong will can keep off sea-sickness or any other malady. This is a fallacy. No strong will can make a delicate stomach digest a heavy breakfast at nine o'clock. Therefore we begin and end with the same idea,—breakfast is a hard thing to manage in America.
In England, however, it is a very happy-go-lucky meal; and although the essentials are on the table, people are privileged to rise and help themselves from the sideboard. I may say that I have never seen a fashionable English hostess at a nine o'clock breakfast, although the meal is always ready for those who wish it.
For sending breakfasts to rooms, trays are prepared with teapot, sugar, and cream, a plate of toast, eggs boiled, with cup, spoon, salt and pepper, a little pat of butter, and if desired a plate of chops or chicken, plates, knives, forks, and napkins. For an English country-house the supply of breakfast trays is like that of a hotel. The pretty little Satsuma sets of small teapot, cream jug, and sugar-bowl, are favourites.
When breakfast is served in the dining-room, a white cloth is generally laid, although some ladies prefer variously coloured linen, with napkins to match. A vase of flowers or a dish of fruit should be placed in the centre. The table is then set as for dinner, with smaller plates and all sorts of pretty china, like an egg dish with a hen sitting contentedly, a butter plate with a recumbent cow, a sardine dish with fishes in Majolica,—in fact, any suggestive fancy. Hot plates for a winter breakfast in a plate-warmer near the table add much to the comfort.