LAYING THE TABLE FOR A HOME BREAKFAST
AND SERVING IN DETAIL
THE HOME BREAKFAST
THE American breakfast has become a much
simpler meal than in years past. The light menu
generally used consists of fruit, followed by cereal,
then the main dish, which may be eggs (cooked in
various ways), bacon, or broiled or creamed fish,
always with hot rolls, muffins, or toast, and coffee.
Some persons prefer tea or cocoa. The Continental
custom of serving honey or marmalade has been
Directions in detail follow for laying the table,
and serving, English style, a simple menu.
LAYING THE TABLE
The practice of using the bare table with doilies
is growing in popularity. The principal reasons are
the saving in laundry and the fresher appearance
of the table. The luncheon set is in almost universal
use at breakfast and luncheon, the table-cloth
still being used at dinner.
First, rub the table-top with a soft cloth and place
the centerpiece. Upon the centerpiece place whatever
form of decoration one cares to use. Then
mark the covers by placing the plate doilies. On
each doily place the service plate. At the right of
each service plate place a knife and, at the right of
the knife, a spoon for the cereal ; at the left of the
plate, a fork; at the left of the fork, the napkin.
Place the water glass on a small doily matching
the plate doily and centerpiece, at the point of the
knife. Lay the bread-and-butter plate on a small
doily at the tip of the fork. Place the butter spreader
across the upper, right-hand side of the plate. Directly
in front, at the head of the plate, place a doily,
and on that a finger-bowl one third full of tepid water.
Place salt and pepper sets, each set on a small doily,
between each two covers.
In front of the mistress place the coffee service.
This will necessitate slight changes in the cover laid
for her use
One of the most attractive arrangements is the
large, silver tray holding coffee urn, hot-water pot,
creamer, and sugar-bowl with sugar-tongs, a bowl
for the water which has been used to heat the cups,
and as many cups and saucers as the tray will accommodate.
Be sure that the teaspoon is on the
right-hand side of the saucer, the handle of spoon
parallel to the handle of cup. If there is not room
for all the cups required, the maid should bring from
the serving-table to her mistress, a fresh cup, when
she takes from her a full cup. The silver coffee-pot
may be used in place of the urn. Some persons
choose the Russian samovar, of course selecting a
tray to match, with creamer and sugar-bowl of luster
ware or china harmonious in coloring. A simpler
service is to place at the hostess's right a coffeepot
on a tile, and to arrange the accompanying
hot-water pot, the creamer, and the sugar-bowl in
a half circle in front of her, with the cups and saucers
inside the semicircle. Or the percolator may be put
on in the same way, and either silver or china or
glass, as one prefers, used for the remainder of the
service. If a coffee-pot is used, it should be scalded
before it is filled.
A hostess should ask a guest at table his preferences
as to cream and sugar ; those of the family she
is supposed to know. It is important that cream and
sugar be put into the cup before pouring the coffee.
The flavor is quite different and not satisfactory to
the coffee drinker if the coffee is poured into the cup
and the sugar and cream passed.
See that all doors and drawers are shut, shades
properly drawn, and screen placed. After filling
glasses with water, and placing butter upon the
bread-and-butter plate, place upon the service plate
a fruit plate containing the prepared half of a grapefruit.
The spoon for the grapefruit may be at the
extreme right beside the spoon for cereal or preferably,
on the plate with the grapefruit. After attending
to the service of water and butter, as the last
thing, light the alcohol lamp under the urn or hot-
water kettle, if one is used, and then announce breakfast
in the manner the mistress prefers.
SERVING THE BREAKFAST IN DETAIL
Dropped Eggs on Toast with Rasher of Bacon
- Remove fruit plate (right hand) and finger-bowl
and doily together (left hand).
- Place individual cereal dish on service plate (left
- Pass serving dish containing cereal with serving
spoon in dish (left hand, napkin).
- Pass cream and sugar (tray), sugar-spoon, when
presented to the first person, upon the tray beside
the bowl. Have handle of pitcher and
handle of spoon for sugar in a position convenient
for the person served.
- Remove service plate with individual cereal dish (
left hand) and place warm plate (right hand).
Soiled plates should be removed to the pantry,
not to the serving-table. Warm plates may be
brought from the pantry or taken one by one
from the serving-table, if previously placed
- Place serving silver for eggs and bacon (right side,
right hand, napkin or tray).
- Place asbestos mat, fitted with linen cover, in front
of host (left side, left hand).
- Place platter containing eggs and bacon before
- Bring warm plate (right hand) and place before
host after taking up (left hand) filled plate.
- Place filled plate (left hand) before person to be
served, removing first (right hand) warm one
already there, which take to host for serving, and
proceed as before until all are served.
- Take cup of coffee from mistress (left hand), change
to right hand, and place (right side). Be sure
that cup is placed so that the handle may be taken
- Repeat in same manner until all are served. If
tray or space before mistress is not large enough
for all cups needed, after placing a filled cup go
to serving-table for fresh cup (right hand), and
place before mistress when the next filled cup is
taken (left hand).
The person who pours usually hands the filled
cup to the waitress, but the maid herself should
place and take up all plates and other dishes
containing food, such as cereal, salad, dessert, etc.
- Pass plate of toast (napkin).
- Oass marmalade in small dish with spoon in dish (