Breakfasts and Teas by Paul Pierce (english novels for beginners .TXT) 📖
- Author: Paul Pierce
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The menu is strawberries in little twig baskets with brown paper caps filled with sugar, planked fish with sliced cucumbers, deviled sweetbreads and mushrooms on toast squares, Saratoga potatoes, hot rolls, brandy peaches, waffles and hot syrup, coffee.
A Maypole Breakfast.This breakfast is given the last week in May and can be copied by the summer hostess substituting different flowers in season. The guests are seated at small tables, each table being decorated with a different kind of flower—the iris, marguerites, sweet peas, roses, mignonette, etc. Before each plate stands a tiny Maypole about the size of a lead pencil, wound with baby ribbon of different colors. These are souvenirs for each guest. For the first course have fresh strawberries served with their leaves and blossoms. Then a cream of celery soup served in cups. Croutons are served with this. The soft shell crabs are served on a bed of water cress and radishes cut in fancy shapes. With them is served a thick mayonnaise on half a lemon; and cucumbers with French dressing. The brown and white bread sandwiches are cut in the shape of palm leaves. Delicious orange sherbet is served in champagne glasses. Then comes broiled chicken with new potatoes, French peas and hot rolls. The fruit salad is served in head lettuce with square wafers accompanying. The ice cream is molded in the form of red and white apples, with a cluster of real apple blossoms laid on each plate. With this is served a white cake with whipped cream and French coffee.
May Breakfast.Carry out the May basket idea for a breakfast. By searching the ten-cent stores one can find little imitation cut glass baskets with handles. Use a large cut glass basket or bowl with wire handle over the top for the center of the table and one of the smaller baskets filled with pansies, valley lilies or May flowers at each place. Or make a pretty crystal wreath a short distance from the center by using crystal candlesticks with white candles and shades of glass beads, alternated by the little glass baskets filled with dainty flowers or maidenhair fern. Or use these baskets for green, white or pink bonbons. Another pretty May basket idea is to suspend little baskets of flowers from the back of each chair and use an immense basket of flowers for the center of the table. Suitable toasts for the name cards, which should be little flower baskets cut out of water color paper and decorated, would be sentences describing Mayday in various countries. Or, use sentiments of flowers. Here are some:
The red rose: "I love you." The daisy: "There is no hope." Lily of the valley: "My heart withers in secret." The lilac: "You are my first love." Violets: "I am faithful." You will enjoy hunting for flower sentiments.
For the menu serve: Tomato bisque, wafers; sweetbread croquettes, peas, new potatoes, creamed asparagus, lemon sherbet; spring salad (radishes, cucumbers, tomatoes, with French dressing on lettuce leaf), strawberries, served with hulls on and around a paper cup or mound of fine sugar; white cake with chocolate icing.
An Autumn Breakfast.If one loves the reigning color, brown, give a brown breakfast in which all shades from seal to orange are used in pretty combination. A flat wreath of brown foliage extends inside the plate line. In the center of the table is a pyramid made of the tiny artificial oranges, buds and blossoms that are shown in the milliners' windows. From this pyramid radiate streamers of light brown tulle in wavy lines across the table to the wreath at the edge. Yellow candles with autumn leaf shades in yellows and browns are placed inside the space between the center and the wreath. The name cards are placed inside little boxes decorated with pyrographic work and suitable for jewel boxes. The creamed lobster is served in cups covered with brown tissue paper, the browned chops, browned fried potatoes, and browned rice croquettes are served on plates decorated with a design of brown oak leaves and acorns. The ice cream is chocolate frozen in shape of large English walnuts and the little squares of white cake bear the design of a leaf in tiny chocolate candies.
A Musical Romance.Have it for entertainment at breakfast with prizes for the one who answers best. Each question is answered by the name of a song.
Questions.The answers to the above should not be arbitrary. There are many songs that afford quite as good answers as those given above, and the score should credit anyone that makes a reply which fits the question.
A Red Rose Breakfast."I find earth not gray, but rosy,
Heaven not grim, but fair of hue."
Here is a pretty breakfast for the month of June.
Have for the centerpiece a huge bowl of jacque-minot roses. Use long sprays of the leaves and arrange the flowers very loosely in the bowl.
Have for the boutonnieres at each cover a bunch of red rose buds tied with scarlet ribbon.
The place cards are also red roses cut to the required shape from rough drawing paper and appropriately colored.
Of course the red touch will be introduced as frequently as possible into the menu. Serve tomato soup, salmon salad and claret water ice. Cakes must be glazed in red, and the ice cream, served in artistic little baskets of spun sugar, to take the form of red roses.
Have side dishes filled with pink coated almonds and candied rose petals.
Then, during the dessert course, introduce what is called a Rose Shower.
This will be on the order of the literary salads that were so popular some time ago, but it is newer.
The idea is this: Cut from red tissue paper a couple of dozen little leaf shaped pieces to be crimped and creased and coaxed into representing rose petals. On each petal write a familiar quotation relating to the rose.
These leaves are to be passed around the table, each guest taking one, and when done with it, passing it on.
Prizes will be offered to the guests who are able to name the authors of the largest number of quotations.
Here are some of the verses:
That which we call a rose,
By any other name would smell as sweet.
—Shakespeare.
But earthlier happy is the rose distilled
Than that which, withering on the virgin thorn
Grows, lives, and dies in single blessedness.
—Shakespeare.
The rose is fairest when 'tis budding new;
And hope is brightest when it dawns from fears.
The rose is sweetest washed with morning dew,
And love is loveliest when embalmed in tears.
—Scott.
'Tis the last rose of summer
Left blooming alone.
—Moore.
You may break, you may shatter the vase if you will,
But the scent of the roses will hang round it still.
—Moore.
He wears the rose
Of youth upon him.
—Shakespeare.
As though a rose should shut and be a bud again.
—Keats.
She wore a wreath of roses,
That night when first we met.
—T. H. Bayley.
The rose that all are praising
Is not the rose for me.
—T. H. Bayley.
Loveliest of lovely things are they
On earth that soonest pass away.
The rose that lives his little hour
Is prized beyond the sculptured flower.
—Bryant.
Flowers of all hue and without thorn the rose.
—Milton.
A rosebud set with little wilful thorns,
And sweet as English air could make her, she.
—Tennyson.
Let us crown ourselves with rosebuds before they be withered.
—Bible.
Gather ye rosebuds while ye may,
Old time is still a flying;
And this same flower that smiles today,
Tomorrow wille be dying.
—Herrick.
Their lips were four red roses on a stalk.
—Shakespeare.
And I will make thee beds of roses
And a thousand fragrant posies.
—Marlowe.
These, of course, will be only about half enough, but the hostess can add others to them.
The prize for the best list of answers should suggest roses in some way.
Chrysanthemum Breakfast.The time ten o'clock. Invitations, to be on a large sized visiting card, this wise:
Mrs. ——
At Home,
Wednesday morning, November Seventh,
Nineteen — ——
ten o'clock,
340 —— Street,
Please reply.
Breakfast.
Enclose card in envelope to match.
Have three schemes of color for decorations—white chrysanthemums for parlor, pink for library, and yellow for dining-room.
Serve at small tables, with rich floral center pieces, and handsomely draped with Battenburg, or linen center piece and plate tumbler doylies.
Place cards, two and one-half inches by six in size, should be decorated with a spray of chrysanthemums on a shaded background in water colors, leaving sufficient blank for a name and outlining the top card with cut edges of leaves.
First Course.A small cluster of grapes served on dessert plates.
Second Course.Baked apple—(Remove the core and fill with cooked oat meal; bake and serve with whipped cream over the whole.)
Third Course.Chicken croquettes, scalloped potatoes, buttered rolls, celery, coffee.
Fourth Course.Fruit and nut salad, served in small cups on a bread and butter plate, with a wafer.
Fifth Course.Ice cream, in chocolate, pink and white layers; angel food, and pink and white layer cake.
Have a dish of salted almonds on each table.
Pond Lily Breakfast.White and green are the colors for a September breakfast. Have the dining room decorated with luxuriant ferns and dainty, fragrant water lilies, the fireplace banked with ferns, the lilies scattered carelessly over the mantel.
In the center of the table have a miniature rowboat heaped high with the lilies. For the souvenirs have very small oars which could afterwards be used for paper knives; besides clusters of lilies.
Harp music is the most in harmony with our ideas of lilies and the lily naiads, so the soft strains will form a delightful accompaniment to the breakfast.
This is the menu:
Cream of Lettuce Soup
Steamed White Fish
Hollandaise Sauce
Potato Balls
Maitre de Hotel
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