eppers (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