KITCHEN AND COOKERY 104 .EARFA^T TABLE By LYDIA CHATTERTON A Well-arranged Table Dispels Frowns— Annoyance-saving Devices— Carving Cloths— Choice of China and Glass— How to Serve— Fruit and Cereal Food Dreakfast to many is the most important ^ meal of the day. The arrangements should not be elaborate ; on the contrary, they should be the perfection of simplicity. It has been said that family quarrels would be fewer if everyone breakfasted alone in his room, and did not mix with his fellows until they had broken their fast. But that would be a cowardly way to face a difficulty. Better far to make breakfast such a pleasant meal that frowns are dis- pelled. The wife who possesses the gift of sending her husband off every morning in a good humour to his business can claim to be the inspirer of half his success in life. Moreover, if her boys and girls go off to school with sunshine in their hearts and smiles on their faces, they will learn their lessons better than if they had begun the day with cross looks at the breakfast table. Food for the breakfast table is a subject which will be dealt with in another part of this section, but food is not the only important part of the breakfast-table ; the manner of serving is equally worthy of consideration. Who does not prefer a simple meal with spotless cloth, shining silver, and glistening glass, to an elaborate repast served in a slovenly fashion. THE CARVING CLOTH Therefore, have your damask spotless. A great economy is always to use a carving cloth even for breakfast. These carving cloths need not be elaborate. Just a piece of damask to match the cloth, nicely hem- stitched, and a large initial embroidered in one corner, is more suitable than an expensive fancy cloth, and can be easily made at home. The time a tablecloth lasts clean and fresh, moreover, depends largely on the wav that it is folded. If it is folded carefully," with- out unnecessary creases, each time it is taken off, it will last double the time than if a careless maid puts it away badly folded. A cloth is often more creased than soiled, and when this is the case an iron will work wonders. The best thing to do, however, is to keep the cloth always in an old-fashioned screw press. Such a thing can often be picked up at a sale cheaply, will stand in a pantry or passage, and ensures a neat and fresh cloth at every meal. GLASS AND CHINA With regard to the choice of china, avoid gaudy colouring that will clash with the flowers ; a simple pattern is always in good taste. In one of the illustrations white chma of a good quality, with a plain band of dark blue, is used, and it is perhaps the most useful pattern for breakfast ware, as, being a stock pattern, single pieces can always be replaced, which is a great advantage, for " accidents will happen in the best regu- lated families." In the other illustration is shown a design of pale pink roses for those who prefer a more fanciful design than a band. Fruit is fast becoming a recognised dish on our breakfast-tables, and it is a custom that is to be commended, for the Englishman as a rule eats far too little fruit and far too much meat. Fruit for breakfast should be arranged in glass dishes on some of its own leaves, or, failing these, vine-leaves or the leaves of the Portugal laurel, can be utilised with good effect. Glass dishes for the fruit look far better than dessert-dishes that do not match the breakfast-service, a contrast being preferable to a bad match. Simplicity should be the keynote of the breakfast-table, and hand- some table-centres should on no account be used. But a plain white linen centre is an improvement, either of drawn threadwork with a hemstitched border, or worked in a simple design in flax thread and finished with a scalloped edge. Nothing in the way of a design should be attempted for the floral decoration. A tall vase of flowers, such as the phlox in the illustration, is as effective as anything, with a shower of creeper-trails hanging from the top of the vase. Sweet-peas, in their proper season, are chosen for the other table, and they are charming as a table decoration either mixed with the dainty gypsophila or with just their own foliage. SERVING CEREAL FOOD Porridge, hominy, and cereal foods should be very daintily served, or they are apt to look messy. Such breakfast foods, when hot, should be in dark green or brown fireproof china receptacles. If cold, china jars used for jam or marmalade can be made to do service, and each member can help himself to grape nuts or other variety without untidiness. A great saving of trouble and " passing," with its possible irritation (for most people like to be let alone at breakfast), is to provide a small toast rack for each person, and tiny salt, pepper, and mustard cruet between every two people. This plan in some houses is improved upon by giving to each a tiny teapot, milk, and sugar supply. A revolving table in the centre is an excellent substitute for individual services. Such tables, or trays, on pivots can be obtained in china and wood at a cost of about 25s., and will hold small dishes of butter, preserves, and cruets, and other necessaries of the breakfast-table.
