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Breakfasts and Teas
NOVEL SUGGESTIONS FOR SOCIAL
OCCASIONS
Compiled by
PAUL PIERCE
Editor and Publisher of _What to Eat_, the National Food Magazine.
Superintendent of Food Exhibits at the St. Louis Worlds's Fair.
Honorary Commissioner of Foods at the Jamestown Exposition.
* * * * *
CHICAGO
BREWER, BARSE & CO.
Copyrighted 1907
by
PAUL PIERCE
TO WOMEN EDITORS.
In appreciation of the many favorable press notices and high editorial
comment given to my previous efforts in the compilation of books on
suggestions for entertaining and in the publication of my magazine,
_What To Eat_, this book on "Breakfasts and Teas," is inscribed. Full
well I realize the difficulties under which most Women Editors labor in
their duty of suggesting new ideas for entertaining, and I hold a
sincere appreciation for the good they perform in elevating the women of
our country to a higher plain of civilization. When the woman is done
with the school room and finds herself in the social whirl it is then
she begins to see that she has another and very important course of
learning to acquire and forthwith she submits herself to the tutorage of
the editor of the woman's page. No school teacher of the world has such
a large class to instruct as this woman editor. Her pupils are numbered
by the thousands and tens of thousands and hundreds of thousands. The
knowledge she must impart is not of the kind that has been set down by
past generations and which once learned suffices as a supply for all
future dispensations. It is a knowledge of the day, which is constantly
changing and which must be gleaned each day for the lessons of the
morrow. This little book embraces the latest information on the title it
bears, and all herein contained, that may be of help to the woman
editor, she is welcome to use if she will comply with the publisher's
rule of giving the proper credit to the volume.
PUBLISHER'S ANNOUNCEMENT.
"Breakfast and Teas" is a companion book to that most interesting and
helpful series of social works compiled by Paul Pierce, publisher of
_What To Eat_, the National Food Magazine, and the world's authority on
all problems pertaining to the drawing room and the table. The other
books are "Dinners and Luncheons," "Parties and Entertainments,"
"Suppers," and "Weddings and Wedding Celebrations." The contents of each
volume are selected with especial regard for the extent of their
helpfulness for the perplexed hostess. The instructions that are given
will afford suggestions for all the different kinds of social functions
the host or hostess ever will have occasion to give or to attend, and
therefore all the volumes combined will furnish a veritable library for
the person who entertains or who attends entertainments, and no person
with a regard for correct social forms should fail to be supplied with
all five of the books. In the directions special attention is given to
the suggestions afforded for other kinds of entertainments, so that in
each entertainment described the reader will find ideas for a dozen or
more entertainments of a similar nature.
CONTENTS
CHAPTER I. Breakfasts at High Noon--Typical Breakfast Menu--Breakfast
Decorations--Two Bride-Elect Breakfasts--Silver Wedding Day Breakfast--A
Family Breakfast--Light Informal Breakfast.
CHAPTER II. Two Bon Voyage Breakfasts--Who Takes the Cake?--Breakfast
and Tea for Christmas or Thanksgiving.
CHAPTER III. A Cuban Breakfast.
CHAPTER IV. Spring and Autumn Breakfasts--April Breakfast--A Maypole
Breakfast--May Breakfast--An Autumn Breakfast--A Musical Romance--A Red
Rose Breakfast--Chrysanthemum Breakfast--Pond Lily Breakfast--A Tulip
Breakfast--A Grape Breakfast--Woman's Club Breakfast--Breakfast al
Fresco.
CHAPTER V. The Modern 'Five O'Clock' Tea--An Afternoon Tea--Telling
Fortunes by Teagrounds.
CHAPTER VI. Scotch Teas--A Gypsy Tea Out of Doors.
CHAPTER VII. Japanese Teas.
CHAPTER VIII. Two Valentine Teas.
CHAPTER IX. A Grandmother's Tea Party--An April Fool Tea--A Colonial
Tea--Pretty Rose Tea--Omber Shades of Rose--A Bouquet Tea--Spring
Planting--A High Tea--Book-Title Teas--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, 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_
_Green Peas with New Turnips_
_Grape Fruit Sherbet_
_Broiled Birds with Orange Salad_
_White Custards_
_Cannelons with Jelly_
_Strawberries in Cream_
_Black Coffee_
For a simple repast for a few persons, two relishes may be omitted, only
one _entree_ being served; then the sherbet, the birds, and one desert,
with coffee; this combination would make a most acceptable small
breakfast.
Blue Point Oysters, as all small oysters are called, may be used in
their season, in place of the clams. Both are of much dietetic value,
the clams being the most stimulating and nutritious, and the oysters the
most tonic and digestible.
The cold wine soup is a valuable tonic nutrient; and each dish possesses
some special value of its own.
COLD WINE SOUP.
Wash quarter of a pound of fine sago in cold water, put it over the fire
in two quarts of cold water, and boil it gently until the grains are
transparent; then dissolve with it half a pound of fine sugar, add a
very little grated nutmeg, a dust of cayenne, and an even teaspoonful of
salt; when the sugar is melted add a bottle of claret, and as much cold
water as is required to make the soup of an agreeable creamy
consistency; cool it before serving.
ANGELS ON HORSEBACK.
This is one of the gastronomic inspirations of Urbain Dubois, the _chef_
of the great Emperor of Germany. Remove all bits of shell from fine
oysters and lay them upon a clean towel; cut as many slices of thin
bacon, about the size of the oysters; run them alternately upon bright
metal skewers, dust them with cayenne, lay the skewers between the bars
of a double-wire grid-iron, and broil the "angels" over a quick fire
until the bacon begins to crisp; then transfer the skewers to a hot dish
garnished with lemon and parsley, or with cresses, and send at once to
table. In serving, a skewerful of "angels" is laid upon a hot plate, and
the eater removes them with a fork. The success of this dish depends
upon the rapidity with which it is cooked and served.
CHICKEN PATTIES.
The housewife is advised to procure the cooked patty cases at the
baker's shops, ready to be heated and filled with the following
_ragout_. For a dozen patties remove the bones and skin from a pint
bowlful of the white meat of cold boiled or roasted chicken, and cut it
into one-half inch pieces. Open a can of mushrooms, save the liquor, and
cut the mushrooms about the size of the chicken; put over the fire in a
saucepan a tablespoonful each of butter and flour, stir them until they
are smoothly blended; then gradually stir in the mushroom liquor and
enough milk to make a sauce which should be as thick as cream after it
has boiled; add the chicken and mushrooms, a palatable seasoning of salt
and pepper; place the saucepan in a pan containing boiling salted water
and keep hot until it is time to fill the hot patty cases and serve
them.
GREEN PEAS WITH NEW TURNIPS.
Peal about a dozen new turnips of medium size, boil them until tender in
salted boiling water; meanwhile smoothly mix in a saucepan a
tablespoonful each of butter and flour, and gradually stir in a pint of
milk. Open a can of French peas, drain them, run cold water through
them, draining again, and heat them in the sauce, seasoning them
palatably with salt and white pepper. When the turnips are tender scoop
a hollow in the center of each, fill it with peas, and arrange them upon
the rest of the peas on a hot shallow dish.
TYPICAL BREAKFAST MENU.
Here is a typical breakfast menu: Grape fruit, plain or prepared by
removing the center and putting in it a spoonful of rum and a lump of
sugar; some cereal with cream or fruit; a chafing dish preparation,
oysters in some way, mushrooms, or eggs, or a mixture on toast; hot
bread of some kind, waffles, corn cakes, pancakes, flannel cakes, etc.;
coffee and coffee cake.
BREAKFAST DECORATIONS.
The sunburst done in one color is a very popular design for summer
hostesses. Suppose one is giving a pond lily breakfast. In the center of
the table have a cut glass bowl of the lilies. From beneath the bowl
radiate long streamers of pale green ribbon ending at the plates of the
guests with name cards decorated with the lilies cut out of watercolor
paper. Half way between the bowl and the plate, the ribbon is knotted
about a bouquet of the flowers or a bunch of maidenhair ferns which will
become the corsage bouquet of the guest. Sometimes several strands of
narrower ribbon are used giving more rays; a very pretty effect. Do not
have artificial light at a summer breakfast. Garden flowers are all the
rage, either one kind or several kinds mixed. Coreopsis, mignonette,
featherfew, nasturtiums, lilies, sweet peas, geraniums, all the simple
garden flowers are used now in place of the hothouse products.
BREAKFAST TO BRIDE-ELECT.
TO A BRIDE.
Happy is the bride whom the sun shines on,
And happy today are you;
May all of the glad dreams you have dreamed
In all of your life come true;
May every good there is in life
Step down from the years to you.
There's nothing so sweet as a maid is sweet,
On the day she becomes a bride;
Oh, the paths that ope to the dancing feet!
Oh, the true love by her side!
Oh, the gray old world looks a glad old world,
And it's fields of pleasure, wide.
A breakfast for a bride-elect can be made very dainty and pretty by
following out a pink color scheme, unless one prefers the more common
scheme of white. Cover the table with the prettiest, whitest damask, and
over this lay lace-trimmed or openwork doilies, with a foundation of
pink satin underneath. For flowers have pink begonias (very pretty and
effective), carnations, roses, azaleas or cyclamens. Arrange the flowers
in a center basket with a large pink butterfly bow on the handle. Light
the table with pink candles and shades in silver or china candlesticks.
Have the place cards in heart shapes with pen and ink sketches or
watercolors of brides, or tiny cupids.
Mark the bride-elect's chair by a large bow of ribbon or a bouquet of
pink flowers matching those on the table. If white flowers are used,
lilies of the valley and hyacinths make a pretty bouquet, tied with
white gauze ribbon.
Serve this menu:
_Grape Fruit with Rum and Cherries_
_Turkey Cutlets_
_Stuffed Peppers (Serve on Heart-Shaped Pieces of Bread)_
_Tiny Heart-Shaped Hot Rolls_
_Peach Mangoes_
_Sweetbread Salad in Tomato Cups on Lettuce Leaf_
_Cheese Straws_
_Ice Cream in Shape of Wedding Bells Filled with Candied Fruits_
_Cocoanut Cake and Angel Food in Heart Shape_
_Coffee_
A tiny bouquet of violets tied with gauze ribbon at each plate makes the
table pretty and is a dainty souvenir for the guest. Sometimes the
individual favors are tiny wicker hampers filled with fine flowers tied
with white silk cord.
FOR THE BRIDE-ELECT.
A white breakfast is the daintiest and prettiest for the bride-elect.
Have the table decorations in white. For the center have a large round
basket of bride roses, and at each plate tiny French baskets filled with
maidenhair fern and white pansies, or apple blossoms, for individual
favors. Tie the handle of each basket with white gauze ribbon, looping
the baskets together with the ribbon forming a garland for the table.
Serve strawberries in large white tulips or bride roses, and have the
ices in form of wedding bells. For name cards have two wedding bells
tied with white satin ribbons.
SILVER WEDDING DAY BREAKFAST.
For the breakfast the table is crossed by a broad band of white
carnations, sprinkled with diamond dust. Arranged in billows over the
table is silver gauze, silver candelabra, and all the handsome silver,
which the hostess possesses. The menu is:
_Bouillon_
_Lobster Cutlets_
_Tartar Sauce_
_Cucumber Sandwiches_
_Breast of Turkey, larded and broiled_
_Green Peas_
_Current Jelly_
_Hot Rolls_
_Pear and Celery Salad, with German Cherries served in Hearts of
Lettuce_
_Caramel Ice Cream, with Pecan Meringue_
_Old Madeira is served with the meat course, then Sauterne_.
A FAMILY BREAKFAST.
_Grape Fruit with Cherries and Pineapple_
_Creamed Fish_
_New Potatoes with Sauce of Parsley and Drawn Butter_
_Sliced Cucumbers_
_Hot Biscuits_
_Fried Chicken_
_Asparagus on Toast_
_Sweetbreads_
_Waffles and Maple Syrup_
_Strawberry Shortcake, with Frozen Whipped Cream_
_Coffee_
LIGHT INFORMAL BREAKFAST.
First serve a fluffy egg omelet with Saratoga potatoes, and fish and
cheese sandwiches cut in hearts and rings. Next cucumber boats filled
with cucumber and tomato salad mixed with sour cream dressing, resting
on lettuce leaves. With this an innovation in the shape of square ginger
wafers. Place by each plate salted almonds and bread and butter on bread
and butter plates. The last course is a popular New England combination,
warm apple sauce and huckleberry muffins. Tea is the beverage.