reakfast 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 entree, one meat, a salad and a sweet course should follow
next in order, concluding with coffee. The entree 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 soufflee, 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.

The following will be found an acceptable bill of fare for an ordinary
breakfast party. It can of course be varied to suit the convenience
and taste of housekeepers.

Bill of Fare for Breakfast.

Melons. Grapes. Oranges. Fried Perch with Sauce Tartare.
Young Chickens with Cream Gravy. Saratoga Potatoes.
Poached Eggs on Toast. Broiled Quails. Baked Mushrooms.
Tomatoes or Celery. Bread and Butter.
Crackers. Hot Cakes. Coffee. Tea. Chocolate.

If a butler serves at a breakfast he does not wear full dress as at a
dinner.

Wedding Breakfast Menu.

A menu that would be easy to prepare for a wedding breakfast would be
two hot dishes consisting of chicken croquett