BREAKFAST.

Si tibi deficiant medici, medici tibi fiantHæc tria: mens hilaris, requies, moderata diæta.Horace.

Si tibi deficiant medici, medici tibi fiantHæc tria: mens hilaris, requies, moderata diæta.

Si tibi deficiant medici, medici tibi fiant

Hæc tria: mens hilaris, requies, moderata diæta.

Horace.

Do not over-feed people. Who is it that says, "If simplicity is admirable in manners and in literary style, in the matter of dinners it becomes exalted into one of the cardinal virtues"?

The ambitious housewife would do well to remember this when she cumbers herself, and thinks too much about her forthcoming banquet. If she ignores this principle of simplicity and falls into the opposite extreme of ostentation and pretentiousness, she may bore her guests rather than entertain them.

It is an incontestable fact that dinners are made elaborate only at a considerable risk; as they increase in size and importance, their character is likely to deteriorate. This is true not only with regard to the number of guests, but with reference to the number of dishes that go to make up a bill-of-fare.

In fact we, as Americans, generally err on the side of having too much rather than too little. The terror of running short is agony to the mind of the conscientious housewife. How much will be enough and no more? It stands to reason that the fewer the dishes, the more the cook can concentrate her attention upon them; and here is reason for reducing themenuto its lowest terms. Then to consult the proper gradation.

Brillat Savarin recounts a rather cruel joke perpetratedon a man who was a well-known gourmand. The idea was that he should be induced to satisfy himself with the more ordinary viands, and that then the choicest dishes should be presented in vain before his jaded appetite. This treacherous feast began with a sirloin of beef, a fricandeau of veal, and a stewed carp with stuffing. Then came a magnificent turkey, a pike, sixentremets, and an ample dish of macaroni and Parmesan cheese. Nor was this all. Another course appeared, composed of sweetbread, surrounded with shrimps in jelly, soft roes, and partridge wings, with a thick sauce orpuréeof mushrooms. Last of all came the delicacies,—snipes by the dozen, a pheasant in perfect order, and with them a slice of tunny fish, quite fresh. Naturally, the gourmand washors du combat. As a joke, it was successful; as an act of hospitality, it was a cruelty; as pointing a moral and adorning a tale, it may be useful.

This anecdote has its historical value as showing us that the present procession of soup, fish, roast,entrée, game, and dessert was not observed one hundred years ago, as a fish was served after beef and after turkey.

Dr. Johnson describes a dinner at Mrs. Thrales which shows us what was considered luxurious a hundred years ago. "The dinner was excellent. First course: soups at head and foot, removed by fish and a saddle of mutton. Second course: a fowl they call galenan at head, a capon larger than our Irish turkeys at foot. Third course: four different ices,—pineapple, grape, raspberry, and a fourth. In each remove four dishes; the first two courses served on massive plate."

These "gentlemen of England who live at home at ease," these earls by the king's grace, viceroys of India,clerks and rich commoners, would laugh at this dinner to-day; so would our clubmen, our diners at Delmonico's, our millionnaires. Imagine the feelings of thatchefwho received ten thousand a year, with absolute power of life or death, with a wine-cellar which is a fortress of which he alone knows the weakest spot,—what would he say to such a dinner?

But there are dinners where the gradation is perfect, where luxury stimulates the brain as Château Yquem bathes the throat. It would seem as if the Golden Age, the age of Leo X. had come back; and our nineteenth century shows all the virtues of the art of entertaining since the days of Lucullus, purified of the enormities, including dining at eleven in the morning, of the intermediate ages.

It must not be forgotten that this simplicity which is so commended can only be obtained by the most studied, artful care. As Gray's Elegy reads as the most consummately easy and plain poetry in the world, so that we feel that we have but to sit down at the writing-desk and indite one exactly like it, we learn in giving a little, simple, perfect dinner that its combinations must be faultless. Gray wrote every verse of his immortal poem over many times. The hostess who learns enough art to conceal art in her simple dinner has achieved that perfection in her art which Gray reached. Perfect and simple cookery are, like perfect beauty, very rare.

However, if the art of entertaining makes hostesses, hostesses must make the art of entertaining. It is for them to decide thejuste milieubetween thenot enoughand the greattoo much.

Before breakfast a man feels but queasily,And a sinking at the lower abdomenBegins the day with indifferent omen.Browning.—The Flight of the Duchess.And then to breakfast with what appetite you have.Shakspeare.

Before breakfast a man feels but queasily,And a sinking at the lower abdomenBegins the day with indifferent omen.

Before breakfast a man feels but queasily,

And a sinking at the lower abdomen

Begins the day with indifferent omen.

Browning.—The Flight of the Duchess.

And then to breakfast with what appetite you have.

Shakspeare.

Breakfast is a hard thing to manage in America, particularly in a country-house, as people have different ideas about eating a hearty meal at nine o'clock or earlier. All who have lived much in Europe are apt to prefer the Continental fashion of a cup of tea or coffee in one's room, with perhaps an egg and a roll; then to do one's work or pleasure, as the case may be, and to take thedéjeûner à la fourchetteat eleven or twelve. To most brain-workers this is a blessed boon, for the heavy American breakfast of chops, steaks, eggs, forcemeat balls, sausages, broiled chicken, stewed potatoes, baked beans, and hot cakes, good as it is, is apt to render a person stupid.

It would be better if this meal could be rendered less heavy, and that a visitor should always be given the alternative of taking a cup of tea in her room, and not appearing until luncheon.

The breakfast dishes most to be commended may begin with the omelet. This the French make to perfection. Indeed, Gustav Droz wrote a story once for thepurpose of giving its recipe. The story is of a young couple lost in a forest, who take refuge in a wood-cutter's hut. They ask for food, and are told that they can have an omelet:

"The old woman had gone to fetch a frying-pan, and was then throwing a handful of shavings on the fire.

"In the midst of this strange and rude interior Louise seemed to me so fine and delicate, so elegant, with her longgants de Suède, her little boots, and her tucked-up skirts. With her two hands stretched out she sheltered her face from the flames, and from the corner of her eye, while I was talking with the splitters, she watched the butter that began to sing in the frying-pan.

"Suddenly she rose, and taking the handle of the frying-pan from the old woman's hand, 'Let me help you make the omelet,' she said. The good woman let go the pan with a smile, and Louise found herself alone in the position of a fisherman at the moment when his float begins to bob. The fire hardly threw any light; her eyes were fixed on the liquid butter, her arms outstretched, and she was biting her lips a little, doubtless to increase her strength.

"'It is a bit heavy for Madame's little hands,' said the old man. 'I bet that it is the first time you ever made an omelet in a wood-cutter's hut, is it not, my little lady?'

"Louise made a sign of assent without removing her eyes from the frying-pan.

"'The eggs! the eggs!' she cried all at once, with such an expression of alarm that we all burst out laughing. 'The eggs! the butter is bubbling! quick, quick!'

"The old woman was beating the eggs with animation. 'And the herbs!' cried the old man. 'And the bacon,and the salt,' said the young man. Then we all set to work, chopping the herbs and cutting the bacon, while Louise cried, 'Quick! quick!'

"At last there was a big splash in the frying-pan, and the great act began. We all stood around the fire watching anxiously, for each having had a finger in the pie, the result interested us all. The good old woman, kneeling down by the dish, lifted up with her knife the corners of the omelet, which was beginning to brown.

"'Now Madame has only to turn it,' said the old woman.

"'A little sharp jerk,' said the old man.

"'Not too strong,' said the young man.

"'One jerk! houp! my dear,' said I.

"'If you all speak at once I shall never dare; besides, it is very heavy, you know—'

"'One little sharp jerk—'

"'But I cannot—it will all go into the fire—oh!'

"In the heat of the action her hood had fallen; she was red as a peach, her eyes glistened, and in spite of her anxiety, she burst out laughing. At last, after a supreme effort, the frying-pan executed a rapid movement and the omelette rolled, a little heavily I must confess, on the large plate which the old woman held.

"Never was there a finer-looking omelet."

This is an excellent description of the dish which is made for you at every littlecabaretin France, as well as at the best hotels. That dexterous turn of the wrist by which the omelet is turned over is, however, hard to reach. Let any lady try it. I have been taken into the kitchen in a hotel in the Riviera to see a cook who was so dexterous as to turn the frying-pan over entirely, without spilling the omelet.

However, they are innumerable, the omelet family, plain, and with parsley, the fancy omelet, and the creamy omelet. Learn to make every sort from any cooking-book, and your family will never starve.

Conquer the art of toasting bacon with a fork; it is a fine relish for your egg, no matter how cooked. To fry good English bacon in a pan until it is hard, is to disfigure one of Fortune's best gifts.

Study above all things to learn how to produce good toast; not all the cooks in the great kingdom or empire or republic of France (whatever it may be at this minute) can produce a good slice of toast. They call itpain rôti, and well they may; for after the poor bread has been burned they put it in the oven and roast it. No human being can eat it. It is taken away and grated up for sawdust.

They make delicious toast in England, and in a few houses in America. The bread should be a little stale, the slice cut thin, the fire perfect, a toasting-fork should hold it before coals, which are as bright as Juno's eyes. It should be a delicate brown, dropped on a hot plate, fresh butter put on at once, and then, ah! 't would tempt the dying anchorite to eat. Then conquer cream toast; and there is an exalted substance called Boston brown bread which is delicious, toasted and boiled in milk.

Muffins are generally failures in these United States. Why, after conquering the English, we cannot conquer their muffins, I do not know. They are well worth repeated efforts. We make up on our hot biscuits and rolls; and as for our waffles, griddle-cakes, and Sally Lunns, we distance competition. Do not believe that they are unhealthy! Nothing that is well cooked is unhealthy to everybody; and all things which are goodare unhealthy to somebody. Every one must determine for himself what is healthy and unhealthy.

A foreign breakfast in France consists of eggs in some form,—frequentlyau beurre noir, which is butter melted in a little vinegar and allowed to brown,—a stew of vegetables and meat, a little cold meat (tongue, ham, or cold roast beef,) a very good salad, a small dish of stewed fruit or a little pastry, cheese, fruit, and coffee, and always red wine.

Or perhaps an omelet or eggau plat(simply dropped on a hot plate), mutton cutlets, and fried potatoes, perhaps stewed pigeons, with spinach or green peas, or trout from the lake, followed by a beefsteak, with highly flavoured Alpine strawberries or fresh apricots or figs, then all eating is done for the day, until seven o'clock dinner. This is of course the mid-daydéjeûner à la fourchette. At the earlier breakfast a Swiss hotel offers only coffee, rolls, butter, and honey.

All sorts of stews—kidney, liver, chicken, veal, and beef—are good, and every sort of little pan-fish. In our happy country we can add the oyster stew, or the lobster in cream, the familiar sausage, and the hereditary hash; if any one knows how to make good corned-beef hash she need not fear to entertain the king.

There are those who know how to broil a chicken, but they are few,—"Amongst the few, the immortal names which are not born to die." There are others, also few, who know how to broil ham so that it will not be hard, and on it to drop the egg so that it be like Saturn,—a golden ball in a ring of silver.

Amongst the good dishes and cheap dishes which I have seen served in France for a breakfast I recommend lambs' feet in a white sauce, with a suspicion of onion.

All sorts of fricassees and warmed over things can be made most deliciously for breakfast. Many people like a salt mackerel or a broiled herring for breakfast; these are goodavant goûts, stimulating the appetite. The Danes and Swedes have every form of dried fish, and even some strange fowl served in this way. Dried beef served up with eggs is comforting to some stomachs. Smoked salmon appeals to others; and people with an ostrich digestion like toasted cheese or Welsh rarebits. The fishball of our forefathers is a supreme delicacy if well made, as is creamed codfish; but warmed over pie, or warmed over mutton or beef, are detestable. The appetite is in a parlous state at nine o'clock and needs to be tempted; a bit of breakfast bacon, a bit of toast, an egg, and a fresh slice of melon or a cold sliced tomato in summer,voilà tout!as the French say. Begin with the melon or a plate of strawberries. These early breakfasts at nine o'clock may be followed by the hot cake, but later on thedéjeûner à la fourchette, which with us becomes luncheon, demands another order of meal, as we have seen, more like a plain dinner.

It is a great comfort to the housekeeper, or to the lady who has been imprisoned behind the tea and coffee pot that she may serve thence a large family, to sometimes escape and have both tea and coffee served from the side tables. Of course, for a small and intimate breakfast there is nothing like the "steaming urn," and the tea made by the lady at the table; and the Hon. Thomas H. Benton declared that he "liked to drink his tea from a cup which had been washed by a lady." Woman is the genius of the tea-kettle.

To make a good cup of coffee is a rare accomplishment. Perhaps the old method is as good as any: a smallcupful of roasted and ground coffee, one third Mocha and two thirds Java, a small egg, shell and all, broken into the pot with the dry coffee. Stir well with a spoon and then pour on three pints of boiling water; let it boil from five to ten minutes, counting from the time it begins to boil. Then pour in a cupful of cold water, and turn a little of the coffee into a cup to see that the nozzle of the pot is not filled with grounds. Turn this back, and let the coffee stand a few minutes to settle, taking care that it does not boil again. The advantages of boiled egg with coffee is, that the yolk gives a rich flavour and good colour; also the shells and the white keep the grounds in order, settling them at the bottom of the pot.

But the most economical and the easiest way of making coffee is by filtering. The French coffee biggin should be used. It consists of two cylindrical tin vessels, one fitting into the other, the bottom of the upper being a fine strainer. Another coarser strainer, with a rod coming from the centre, is placed on this. Then the coffee, which must be finely ground, is put in, and another strainer is placed on the top of the rod. The boiling water is poured on, and the pot set where it will keep hot, but not boil, until the water has gone through. This will make a clear, strong coffee with a rich, smooth flavour.

The advantage of the two strainers is, that the one coming next to the fine strainer prevents the grounds from filling up the fine holes, and so the coffee is clear,—a grand desideratum. Boiled milk should be served with coffee for an early breakfast. Clear coffee,café noir, is served after dinner, and in France, always after the twelve o'clock breakfast.

For a nine o'clock breakfast the hostess should also serve tea, and perhaps chocolate, if she has a large family of guests, as all cannot drink coffee for breakfast.

Pigs' feetà la poulettefind favour in Paris, and are delicious as prepared there; also calf's liverà l'Alsacienne. Chicken livers are very nice, and cod's tongues with black butter cannot be surpassed. Mutton kidneys with bacon are desirable, and all the livers and kidneysen brochettewith bacon, empaled on a spit, are excellent. Hashed lambà la Zingarais highly peppered and very good.

Broiled fish, broiled chicken, broiled ham, broiled steak and chops are always good for breakfast. The gridiron made Saint Lawrence fit for heaven, and its qualities have been elevating and refining ever since.

The summer breakfast can be very nice. Crab, clam, lobster,—all are admirable. Fresh fish should be served whenever one can get it. Devilled kidneys and broiled bones do for supper, but fresh fish and easily digested food should replace these heavier dainties for breakfast.

Stewed fruit is much used on the Continent at an early breakfast. It is thought to avert dyspepsia. Americans prefer to eat fruit fresh, and therefore have not learned to stew it. Stewing is, however, a branch of cookery well worth the attention of a first-class housekeeper. It makes canned fruit much better to stew it with sugar. Stewed cherries are delicious and very healthy; and all the berries, even if a little stale, can be stewed into a good dish, as can the dried fruits, like prunes, etc.

Stewed pears make an elegant dessert served with whipped cream; but this is too rich for breakfast. Baked pears with cream are sometimes offered, and eggs in every form,—scrambled, dropped, boiled, stuffed, andeven boiled hard, sliced and dressed as a salad. "What is so good as an egg salad for a hungry person?" asked a hostess in the Adirondacks who had nothing else to offer! Eggs are the staple for breakfast.

Ham omelet with a little parsley, lamb chops with green peas, tripeà la Bourdelaise, hashed turkey, hashed chicken with cream, and breaded veal with tomato sauce, calf's brains with a black butter, stewed vealà la Chasseur, broiled shad's roe, broiled soft-shell clams, minced tenderloin with Lyonnaise potatoes, blue-fishau gratin, broiled steak with water-cress, picked-up codfish, and smoked beef in cream are of the thousand and one delicacies for the early breakfast,—if one can eat them.

It is better to eat a saucer of oatmeal and cream at nine o'clock, take a cup of tea, and do one's work; then at twelve to sit down to as good a breakfast as possible,—a regulardéjeuner à la fourchette. The digestion is then active; the brain after several hours work needs repose, and at one or two o'clock can go to work again like a giant refreshed.

An early breakfast with meat is thought by foreign doctors not to be good for children. But in France they give children wine at a very early age, which is rarely done in this country. At all boarding-schools and hospitals wine is given to young children. Certainly there are fewer drunkards and fewer dyspeptics in France than in America.

Brillat Savarin says of coffee, "It is beyond doubt that coffee acts upon the functions of the brain as an excitant." Voltaire and Buffon drank a great deal of coffee. If it deprives persons of sleep it should never be taken. It is to many a poison; and hospitals are fullof men made cripples by the immoderate stimulus of coffee. The Spanish people live and flourish on chocolate; introduced into Spain during the seventeenth century, it crossed the Pyrenees with Anne of Austria, daughter of Philip II. and wife of Louis XIII., and at the commencement of the Regency was more in vogue than coffee.

Many modern writers advise a good cup of chocolate at breakfast as wholesome and easily digested, and it is good for clergymen, lawyers, and travellers. In America it is considered heavy and headachy; and doubtless the climate has something to do with this. Cocoa and the lighter preparations of chocolate are good at sea, and very comforting to those who find their nerves too much on the alert to stand coffee or tea. Every one must consult his own health and taste in this as in all matters.

The boldest attempts to increase the enjoyments of the palate, or to tell people what they shall eat or drink, are constantly overthrown by some subtile enemy in the stomach; and breakfasts should especially be so light that they can tickle the palate without disturbing the brain. A red herring is a good appetizer.

"Meet me at breakfast alone,And then I will give you a dishWhich really deserves to be known,Though 'tis not the genteelest of fish.You must promise to come, for I saidA splendid red herring I'd buy.Nay, turn not aside your proud head;You'll like it, I know, when you try."If moisture the herring betray,Drain till from the moisture 'tis free.Warm it through in the usual way,Then serve it for you and for me.A piece of cold butter prepare,To rub it when ready it lies;Egg sauce and potatoes don't spare,And the flavour will cause you surprise."

"Meet me at breakfast alone,

And then I will give you a dish

Which really deserves to be known,

Though 'tis not the genteelest of fish.

You must promise to come, for I said

A splendid red herring I'd buy.

Nay, turn not aside your proud head;

You'll like it, I know, when you try.

"If moisture the herring betray,Drain till from the moisture 'tis free.Warm it through in the usual way,Then serve it for you and for me.A piece of cold butter prepare,To rub it when ready it lies;Egg sauce and potatoes don't spare,And the flavour will cause you surprise."

"If moisture the herring betray,

Drain till from the moisture 'tis free.

Warm it through in the usual way,

Then serve it for you and for me.

A piece of cold butter prepare,

To rub it when ready it lies;

Egg sauce and potatoes don't spare,

And the flavour will cause you surprise."

It is not only the man who has eaten a heavy supper the night before; it is not only the heavy drinker, although brandy and soda are not the best of appetite provokers, so they say; but it is also the brainworker who finds it impossible to eat in the morning. For sleep has the effect of eating. Who sleeps, eats, says the French proverb; and we often find healthy children unwilling to eat an early breakfast. Appetites vary both in individuals and at various seasons of the year. Nothing can be more unwise than to make children eat when they do not wish to do so. During the summer months we are all of us less inclined for food than when sharp set by hard exercise in the frosty air; and we loathe in July what we like in winter.

The heavy domestic breakfast of steak and mutton-chops in summer is often repellent to a delicate child. The perfection of good living is to have what you want exactly when you want it. A slice of fresh melon, a plate of strawberries, a thin slice of bread and butter may be much better for breakfast in summer than the baked beans and stewed codfish of a later season. Do not force a child to eat even a baked potato if he does not like it.

It is maintained by some that a strong will can keep off sea-sickness or any other malady. This is a fallacy. No strong will can make a delicate stomach digest a heavy breakfast at nine o'clock. Therefore we begin and end with the same idea,—breakfast is a hard thing to manage in America.

In England, however, it is a very happy-go-lucky meal; and although the essentials are on the table, people are privileged to rise and help themselves from the sideboard. I may say that I have never seen a fashionable English hostess at a nine o'clock breakfast, although the meal is always ready for those who wish it.

For sending breakfasts to rooms, trays are prepared with teapot, sugar, and cream, a plate of toast, eggs boiled, with cup, spoon, salt and pepper, a little pat of butter, and if desired a plate of chops or chicken, plates, knives, forks, and napkins. For an English country-house the supply of breakfast trays is like that of a hotel. The pretty little Satsuma sets of small teapot, cream jug, and sugar-bowl, are favourites.

When breakfast is served in the dining-room, a white cloth is generally laid, although some ladies prefer variously coloured linen, with napkins to match. A vase of flowers or a dish of fruit should be placed in the centre. The table is then set as for dinner, with smaller plates and all sorts of pretty china, like an egg dish with a hen sitting contentedly, a butter plate with a recumbent cow, a sardine dish with fishes in Majolica,—in fact, any suggestive fancy. Hot plates for a winter breakfast in a plate-warmer near the table add much to the comfort.

Finger bowls with napkins under them should be placed on the sideboard and handed to the guest with the fruit. It is a matter of taste as to whether fruit precedes or finishes the breakfast; and the servant must watch the decision of the guest.

A grand breakfast to a distinguished foreigner, or some great home celebrity at Delmonico's for instance, would be,—

A breakfast even at twelve o'clock is thus made noticeably lighter than the meal called lunch. It may be introduced by clam juice in cups, or bouillon, but is often served without either. These breakfasts are generally prefaced by a short reception, where all the guests are presented to the foreigner of distinction. There is no formality about leaving. Indeed, these breakfasts are given in order to avoid that.

For an ordinary breakfast at nine o'clock in a family of ten, we should say that themenushould be something as follows: The host and hostess being present, the lady makes the tea. Oatmeal and cream would then be offered; after that a broiled chicken would be placed before the host, which he carves if he can. An omelet is placed before the lady or passed; stewed potatoes are passed, and toast or muffins. Hot cakes finish this breakfast, unless fruit is also added. It is considered a very healthful thing to eat an orange before breakfast. But who can eat an orange well? Onemust go to Spain to see that done. The señorita cuts off the rind with her silver knife. Then putting her fork into the peeled fruit, she gently detaches small slices from the pulp, leaving the core and seeds untouched; passing the fork upward, she detaches every morsel with her pearly teeth, looking very pretty the while, and contrives to eat the whole orange without losing a drop of the juice, and lays down the core with the fork still in it.

It seems hardly necessary to say to an American lady that she should be neatly dressed at breakfast. The pretty white morning dresses which are worn in America are rarely seen in Europe, perhaps because of the difference of climate. In England elderly ladies and young married women sometimes appear in very smart tea gowns of dark silk over a colour; but almost always the young ladies come in the yachting or tennis dresses which they will wear until dinner-time, and almost always in summer, in hats. In America the variety of morning dresses is endless, of which the dark jacket over a white vest, the serviceable merino, the flannel, the dark foulards, are favourites.

In summer, thin lawns, percales, Marseilles suits, calicos, and ginghams can be so prettily made as to rival all the other costumes for coquetry and grace.

"Still to be neat, still to be drestAs she were going to a feast,"

"Still to be neat, still to be drest

As she were going to a feast,"

such should be the breakfast dress of the young matron. It need not be fine; it need not be expensive; but it should be neat and becoming. The hair should be carefully arranged, and the feet either in good, stout shoes for the subsequent walk, or in the natty stocking and well fitting slipper, which has moved the poet to such feeling verses.

"A Gothic window, where a damask curtainMade the blank daylight shadowy and uncertain;A slab of agate on four eagle-talonsHeld trimly up and neatly taught to balance;A porcelain dish, o'er which in many a clusterPlump grapes hung down, dead ripe, and without lustre;A melon cut in thin, delicious slices,A cake, that seemed mosaic-work in spices;Two china cups, with golden tulips sunny,And rich inside, with chocolate like honey;And she and I the banquet scene completingWith dreamy words, and very pleasant eating."

"A Gothic window, where a damask curtain

Made the blank daylight shadowy and uncertain;

A slab of agate on four eagle-talons

Held trimly up and neatly taught to balance;

A porcelain dish, o'er which in many a cluster

Plump grapes hung down, dead ripe, and without lustre;

A melon cut in thin, delicious slices,

A cake, that seemed mosaic-work in spices;

Two china cups, with golden tulips sunny,

And rich inside, with chocolate like honey;

And she and I the banquet scene completing

With dreamy words, and very pleasant eating."

If all lunches could be as poetic and as simple and as luxurious as this, the hostess would have little trouble in giving a lunch. But, alas! from the slice of cold ham, or chicken, and bread and butter, has grown the grand hunt breakfast, and the ladies' lunch, most delicious of luxurious time-killers. The lunch, therefore, has become in the house of the opulent as elaborate as the dinner.

Twenty years ago in England I had the pleasure of lunching with Lord Houghton, and I well remember the simplicity of that meal. A cup of bouillon, a joint of mutton, roasted, and carved by the host, a tart, some peaches, very fine hot-house fruit, and a glass of sherry was all that was served on a very plain table to twenty guests. But what a company of wits, belles, and beauties we had to eat it! I once lunched with Browning on a much simpler bill of fare. I have lunched at the beautiful house of Sir John Millais on what might have been agood family dinner with us. And I have lunched in Hampton Court, in the apartments of Mr. Beresford, now dead, who was a friend of George the Fourth and an old Tory whipper-in, on a slice of cold meat, a cutlet, a gooseberry tart, and some strawberries as large as tomatoes from the garden which was once Anne Boleyn's.

What a great difference between these lunches and a ladies' lunch in New York, which, laid for twenty-eight people, offers every kind of wine, every luxury of fish, flesh, and fowl, flowers which exhibit the most overwhelming luxury of an extravagant period, fruits and bonbons andbonbonnières, painted fans to carry home, with ribbons on which is painted one's monogram, etc.

I have seen summer wild-flowers in winter at a ladies' lunch, as the last concession to a fancy for what is unusual. The order having been given in September, the facile gardener raised these flowers for this especial lunch. Far more expensive than roses at a dollar apiece is this bringing of May into January. It is impossible to say where luxury should stop; and, if people can afford it, there is no necessity for its stopping. It is only to be regretted that luxury frightens those who might like to give simple lunches.

A lunch-party of ladies should not be crowded, as handsome gowns take up a great deal of room; and therefore a lunch for ten ladies in a moderate house is better than a larger number. As ladies always wear their bonnets the room should not be too hot.

The menu is very much the same as a dinner, excepting the soup. In its place cups of bouillon or of clam juice, boiled with cream and a bit of sherry, are placed before each plate. There follows presumably a plate of lobster croquettes with a rich sauce,filet de bœufwithtruffles and mushrooms, sweetbread and green peas, perhaps asparagus or cauliflower.

Then comessorbet, or Roman punch, much needed to cool the palate and to invigorate the appetite for further delicacies. The Roman punch is now often served in very fanciful frozen shapes of ice, resembling roses, or fruit of various kinds. If a lady is not near a confectioner she should learn to make this herself. It is very easy, if one only compounds it at first with care, Maraschino cordial or fine old Jamaica rum being mixed with water and sugar as for a punch, and well frozen.

The game follows, and the salad. These two are often served together. After that the ices and fruit. Cheese is rarely offered at a lady's lunch, excepting in the form of cheese straws. Château Yquem, champagne, and claret are the favourite wines. Cordial is offered afterward with the coffee. A lady's lunch-party is supposed to begin at one o'clock and end at three.

It is a delightful way of showing all one's pretty things. At a luncheon in New York I have seen a tablecloth of linen into which has been inserted duchesse lace worth, doubtless, several hundred dollars, the napkins all trimmed with duchesse, worth at least twenty dollars apiece. This elegant drapery was thrown over a woollen broadcloth underpiece of a pale lilac.

In the middle of the table was a grand epergne of the time of Louis Seize; the glass and china were superb. At the proper angle stood silver and gold cups, ornamental pitchers, and claret jugs. At every lady's plate stood a splendid bouquet tied with a long satin ribbon, and various small favours, as fans and fancifulmenuswere given.

As the lunch went on we were treated to new surprisesof napery and of Sèvres plates. The napkins became Russian, embroidered with gold thread, as the spoons and forks were also of Russian silver and gold, beautifully enamelled. Then came those embroidered with heraldic animals,—the lion and the two-headed eagle and griffin,—the monogram gracefully intertwined.

Plates were used, apparently of solid gold and beautiful workmanship. The Roman punch was hidden in the heart of a water lily, which looked uncommonly innocent with its heart of fire. The service of this lunch was so perfect that we did not see how we were served; it all moved as if to music. Pleasant chat was the only addition which our hostess left for us to add to her hospitality. I have lunched at many great houses all over the world, but I have never seen so luxurious a picture as this lunch was.

It has been a question whether oysters on the half-shell should be served at a lady's lunch. For my part I think that they should, although many ladies prefer to begin with the bouillon. All sorts ofhors d'œuvres, like olives, anchovies, and other relishes, are in order.

In summer, ladies sometimes serve a cold luncheon, beginning with iced bouillon, salmon covered with a green sauce, cold birds and salads, ices and strawberries, or peaches frozen in cream. Cold asparagus dressed as a salad is very good at this meal.

In English country-houses the luncheon is a very solid meal, beginning with a stout roast with hot vegetables, while chicken salad, a cold ham, and various meat pies stand on the sideboard. The gentlemen get up and help the ladies; the servants, after going about once or twice, often leave the room that conversation may be more free.

It might well improve the young housekeeper to study the question of potted meats, the preparation of Melton veal, the various egg salads, as well as those of potato, of lobster and chicken, so that she may be prepared with dishes for an improvised lunch. Particularly in the country should this be done.

The etiquette of invitations for a ladies' lunch is the same as that of a dinner. They are sent out a fortnight before; they are carefully engraved, or they are written on note paper.

Mrs. SomervilleRequests the pleasure ofMrs. Montgomery'sCompany at lunch on Thursday, 15th,at 1 o'clock.R. S. V. P.

Mrs. SomervilleRequests the pleasure ofMrs. Montgomery'sCompany at lunch on Thursday, 15th,at 1 o'clock.

R. S. V. P.

This should be answered at once, and the whole engagement treated with the gravity of a dinner engagement.

These lunch-parties are very convenient for ladies who, from illness or indisposition to society, cannot go out in the evening. It is also very convenient if the lady of the house has a husband who does not like society and who finds a dinner-party a bore.

The usual custom is for ladies to dress in dark street dresses, and their very best. That with an American lady means much, for an American husband stops at no expense. Worth says that American women are the best customers he has,—far better than queens. The latter ask the price, and occasionally haggle; American women may ask the price, but the order is, the very best you can do.

Luncheons are very fashionable in England, especially on Sunday. These lunches, although luxurious, are byno means the costly spreads which American women indulge in. They are attended by gentlemen as well as ladies, for in a land where a man does not go to the House of Commons until five in the afternoon he may well lunch with his family. What time did our forefathers lunch? In the reign of Francis the First the polite French rose at five, dined at nine, supped at five, and went to bed at nine. Froissart speaks of "waiting upon the Duke of Lancaster at five in the afternoon after he had supped." If our ancestors dined at nine, when did they lunch?

After some centuries the dinner hour grew to be ten in the morning, by which time they had besieged a town and burned up a dozen heretics, probably to give them a good appetite, a sort ofavant goût. The later hours now in vogue did not prevail until after the Restoration.

Lunch has remained fastened at one o'clock, for a number of years at least. In England, curiously enough, they give you no napkins at this meal, which certainly requires them.

A hunt breakfast in America is, of course, a hearty meal, to which the men and women are asked who have an idea of riding to hounds. It is usually served at little tables, and the meal begins with hot bouillon. It is a heartier meal than a lady's lunch, and as luxurious as the hostess pleases; but it does not wind up with ices and fruits, although it may begin with an orange. Much more wine is drunk than at a lady's lunch, and yet some hunters prefer to begin the day with tea only. Everything should be offered, and what is not liked can be refused.

"What is hit, is History,And what is missed is Mystery."

"What is hit, is History,

And what is missed is Mystery."

There are famous breakfasts in London which are not the early morning meal, neither are they called luncheons. It is the constant habit of the literary world of London to have reunions of scientific and agreeable people early in the day, and what would be called a party in the evening, is called a breakfast. We should call it a reception, except that one is asked at eleven o'clock. But the greatest misnomer of all is the habit in London of giving a dinner, a ball, and a supper out of doors at five o'clock, and calling that a "breakfast." Except that the gentlemen are in morning dress and the ladies in bonnets this has no resemblance to what we call breakfast.

Breakfast at nine, or earlier, is a solemn process. It has no great meaning for us, who have our children to send to school, our husbands to prepare for business, ourselves for a busy day or a long journey. For the very luxurious it no longer exists.

Luncheon on the contrary is apt to be a lively and exhilarating occasion. It is the best moment in the day to some people. A thousand dollars is not an unusual sum to expend on a lady's lunch in New York for eighteen or twenty-five guests, counting the favours, the flowers, the wines, and the viands, and even then we have not entered into the cost of the china, the glass, porcelain,cloisonné, Dresden, Sèvres, and silver, which make the table a picture. The jewelled goblets from Carlsbad, the knives and forks with crystal handles, set in silver, from Bohemia, and the endless succession of beautiful plates,—who shall estimate the cost of all this?

As to the precedence of plates, it is meet that China, oldest of nations, should suffice for the soup. The oysters have already been served on shell-like Majolica.England, a maritime nation surrounded by ocean, must furnish the plates for the fish. For the roast, too, what plates so good as Doulton, real English, substantialfaïence?

For theBouchers à la Reineand all theentréeswe must have Sèvres again.

Japanese will do for thefilet aux champignons, the venison, thepièces de resistance, as well as English. Japanese plates are strong. But here we are running into dinner; indeed, these two feasts do run into each other.

One should not have a roast at ladies' lunch, unless it be a roast pheasant.

Dresden china plates painted with fruits and flowers should be used for the dessert. On these choice plates, with perforated edges marked "A R" on the back, should lie the ices frozen as natural fruits. We can scarcely tell the frozen banana or peach before us, from the painted banana on our plate.

For the candied fruit, we must again have Sèvres. Then a gold dish filled with rose-water must be passed. We dip a bit of the napkin in it, for in this country we do have napkins with our luncheon, and wipe our lips and fingers. This is called atrempoir.

The cordials at the end of the dinner must be served in cups of Russian gold filagree supporting glass. There is an analogy between the rival, luscious richness of the cordial and the cup.

The coffee-cups must be thin as egg-shells, of the most delicate French or American china. We make most delicate china and porcelain cups ourselves nowadays, at Newark, Trenton, and a dozen other places.

There is a vast deal of waste in offering so much wineat a ladies' lunch. American women cannot drink much wine; the climate forbids it. We have not been brought up on beer, or on anything more stimulating than ice-water. Foreign physicians say that this is the cause of all our woes, our dyspepsia, our nervous exhaustion, our rheumatism and hysteria. I believe that climate and constitution decide these things for us. We are not prone to over-eat ourselves, to drink too much wine; and if the absence of these grosser tastes is visible in pale cheeks and thin arms, is not that better than the other extreme?

All entertaining can go on perfectly well without wine, if people so decide. It would be impossible, however, to make many poetical quotations without an allusion to the "ruby," as Dick Swiveller called it. Since Cleopatra dissolved the pearl, the wine-cup has held the gems of human fancy.

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