--Patriotic Tea--Debut Tea--Yellow
Tea--A Candle-Light Tea--A Flower Tea--An Exchange Tea--A Watermelon
Tea.

CHAPTER X. Unique Ideas for Teas--A Chocolatiere--A Kaffee Klatch--A
"Rushing" Tea for Sorority--Sandwiches for Teas--Novelties in Tea
Serving--Summer Porch Tea Parties.

CHAPTER I.

BREAKFASTS AT HIGH NOON.

A VERY SWELL REPAST FOR A SWAGGER SET.

By the operation of one of those laws of occult force, the power of
which we feel while we are totally ignorant of its rules, we fix upon
the noonday as the time for some of our chief social functions.

As a matter of fact we are at our best at this time of the day, both
physically and mentally; and we naturally choose it for our special
entertainments and enjoyments.

One of the chief of these is the noonday breakfast, which meets several
social demands. It is the proper service for the return of nearly every
obligation in the form of hospitality which may have been received by
the giver during the closing season.

This noonday breakfast very much resembles the morning breakfast of the
French country-house in the variety of foods. This repast always is most
attractive to an American because of its informality, and the viands are
enticing. This morning breakfast of the Parisian is really like a little
dinner, and that is what we wish to serve to meet all the varied
obligations that are to be wiped out by an artistic and choice return
entertainment, whether it be called luncheon or noonday breakfast.

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