Ten o’clock is the usual hour, though it may be as late as twelve, thus differing from the luncheon, which is never earlier than one.
Breakfast parties are a favorite reunion with literary people, who generally take the morning hours for leisure, leaving brain work until later in the day. Sidney Smith said he liked breakfasts, “because no man was conceited before one o’clock in the day.”
In serving breakfast the bill of fare, unless for special occasions, should never be elaborate, but rather dainty and attractive, as the appetite usually needs tempting at this early hour; fewer courses of a more delicate variety should be served than at other meals. The hostess dispenses the coffee, tea and chocolate from the head of the table; the substantials are set in front of the host, who may help the plates and hand them to the waiter to serve; the vegetables and other dishes may be handed from the side table.
Concerning the Viands.
It is well-bred to serve the breakfast with as little formality as possible, and with as few attendants; one servant, a maid, or man servant is sufficient unless the party is unusually large.
If grape-fruit be used for a first course, or orange skins filled with juice, a wreath of smilax on each plate makes a pretty decoration.
A breakfast should invariably begin with fruit, followed by a course of eggs. This latter is one of the essentials, and offers a greater variety than is perhaps known outside of France. A Spanish omelette, if properly made, is a thing to be treasured among the “pleasures of memory.” Stuffed eggs, or hard boiled eggs cut in slices, with a bechamel or white sauce, are appropriate and generally liked. A fish course, an entrée, one meat, a salad and a sweet course should follow next in order, concluding with coffee. The entrée and the meat may form one course, if a slice of duck with olives, fried chicken or some such dish be selected.
Ices of all kinds are entirely out of place at a breakfast. An omelette soufflée, peaches with cream, or best of all a fruit salad, are within the proprieties. This last never fails to call forth enthusiastic appreciation. It is simply made, and keeps perfectly for two or three days. Half a dozen oranges should be peeled, leaving no particle of the white adhering, and then cut in small pieces. Half a ripe pineapple, broken with a fork into bits and sugared to taste, and four bananas sliced, are mixed with the oranges, and the whole put on ice for three or four hours. This will be found a dish rivalling the ambrosia of high Olympus.
With the first course of fruit, finger-bowls are in readiness, but are removed at its close. Hot breads and breakfast cakes are always suitable, and oatmeal, carefully cooked and served with thick cream and powdered sugar, often follows the fruit. The closing course should be hot cakes served with honey or maple syrup.
If there are ladies present, or the hostess presides, the coffee, chocolate, etc., are poured by her, and after the first course she asks the guests when they will have it served.