When a luncheon or noonday breakfast by formal invitation is given, the service is identical with that of dinner a la Russe, and the bill of fare similar, although less extended; but the pleasantest repasts are those where perfect service is secured without formality.
First, the table: Lay it as carefully as for dinner and in much the same way, save that an embroidered or delicately colored cloth may replace the white dinner linen; under this cloth lay the usual thick one of felt or Canton flannel. The small dessert and fruit, flowers and relishes, may form a part of the table decoration. Now that castors are seldom used, unless of fine old silver and ornamental form, place conveniently about the table salt, pepper, the oil and vinegar stand, and the table sauces in their original bottles set in silver holders. Olives, salted almonds, cheese-straws and sandwiches may be put upon the table in pretty china, silver and glass ornamental dishes; in short, all save the hot dishes may form part of the ornamentation. Hot plates are required for all the food except the raw shell-fish, salad and dessert, and should be ready for immediate use, together with a reserve of silver, or means for washing it. The coffee service may be laid before the hostess or upon the side table, at convenience; chocolate is similarly served, and is a favorite breakfast beverage, especially when it is made with eggs, after the Mexican method.
Tea is not on the regulation breakfast list, but of course it may be served if it is desired. Cider, malt liquors, the lighter wines, and in summer the various "cups" or fruit punches are in order; the breakfast wines are sherry, hock or Rhine wine, sauterne and champagne; and when a variety is served the preference of each guest is ascertained by the attendant before filling the glasses.
Breakfast Menu.
The following is an excellent bill of fare for a noonday breakfast:
Little Neck Clams
Cold Wine Soup
Angels on Horseback
Chicken Patties
Newberg Lobster