rs _sine qua non_, and the scene of the _Almuerzo_
(breakfast) should not recall the hot house, the conservatory, nor the
dimly lighted, heavily curtained apartment of our northern dwellings.
There should be space, plenty of windows, the fewest possible hangings,
and these light in weight and color.

For the mantel and table decorations dwarf palms are very effective,
while larger ones of many varieties are appropriate for corners and
other available places. Very pretty souvenirs can be made of small palm
leaf fans. A Cuban landscape and the name of a guest are painted
thereon, and tiny Cuban and American flags tied on the handle make a
neat finish.

As most of the dishes served will be new to the guests, it is advisable
to have at each place a menu card where they may see how the dishes are
called, that they may not only relish them knowingly but remember their
excellence.

The hour for breakfast is noon, although it may be taken as late as one
o'clock.

Here is a typical breakfast which can be easily reproduced with the
material at our command.

_Almuerzo_
_Olives_
_Aeles Sausage_
_Eggs in Revoltillo_
_Boiled Rice_
_Fried Plantains_
_Fish in Escabeche_
_New Potatoes_
_Tenderloin Steak_
_Lettuce Salad_
_Guava Paste and Fresh Cheese_
_Cocoanut Desert_
_Fruit_
_Coffee_

The olives should be served with cracked ice; the Aeles sausage
(imported) in very thin slices.

EGGS IN REVOLTILLO.

Fry in a little butter a good sized onion chopped fine; when brown, add
three fresh tomatoes and one sweet green pepper cut into small bits.
Salt to taste and let simmer until the tomatoes are quite cooked, then
add six eggs which have been beaten. Stir while cooking and serve soft
as you would scrambled eggs.

BOILED RICE.

Rice in Cuba is an indispensable article of food, and no meal is
complete without it. There is no little art required in its preparation,
and it is imperative that it should be dry and tender at once. Like most
simple things, it has a certain knack to it. Having thoroughly washed
the rice, place it in a saucepan with three or four times the same
quantity of water; salt generously and allow to boil until the grain is
soft but not broken; drain off carefully all the water, cover the
saucepan tightly and place at the back of the stove, where it will
finish cooking slowly and become dry through the action of the steam. A
small piece of lard added a few moments before