, all save the
hot dishes may form part of the ornamentation. Hot plates are required
for all the food except the raw shell-fish, salad and dessert, and
should be ready for immediate use, together with a reserve of silver, or
means for washing it. The coffee service may be laid before the hostess
or upon the side table, at convenience; chocolate is similarly served,
and is a favorite breakfast beverage, especially when it is made with
eggs, after the Mexican method.

Tea is not on the regulation breakfast list, but of course it may be
served if it is desired. Cider, malt liquors, the lighter wines, and in
summer the various "cups" or fruit punches are in order; the breakfast
wines are sherry, hock or Rhine wine, sauterne and champagne; and when a
variety is served the preference of each guest is ascertained by the
attendant before filling the glasses.

BREAKFAST MENU.

The following is an excellent bill of fare for a noonday breakfast:

_Little Neck Clams_
_Cold Wine Soup_
_Angels on Horseback_
_Chicken Patties_
_Newberg Lobster_
_Green Peas with New Turnips_
_Grape Fruit Sherbet_
_Broiled Birds with Orange Salad_
_White Custards_
_Cannelons with Jelly_
_Strawberries in Cream_
_Black Coffee_

For a simple repast for a few persons, two relishes may be omitted, only
one _entree_ being served; then the sherbet, the birds, and one desert,
with coffee; this combination would make a most acceptable small
breakfast.

Blue Point Oysters, as all small oysters are called, may be used in
their season, in place of the clams. Both are of much dietetic value,
the clams being the most stimulating and nutritious, and the oysters the
most tonic and digestible.

The cold wine soup is a valuable tonic nutrient; and each dish possesses
some special value of its own.

COLD WINE SOUP.

Wash quarter of a pound of fine sago in cold water, put it over the fire
in two quarts of cold water, and boil it gently until the grains are
transparent; then dissolve with it half a pound of fine sugar, add a
very little grated nutmeg, a dust of cayenne, and an even teaspoonful of
salt; when the sugar is melted add a bottle of claret, and as much cold
water as is required to make the soup of an agreeable creamy
consistency; cool it before serving.

ANGELS ON HORSEBACK.

This is one of the gastronomic inspirations of Urbain Dubois, the _chef_
of the great Emperor of Germany. Remove all bits of shell from fin