Breakfast parties are becoming fashionable in cities, because less formal and expensive than dinners, and quite as agreeable to guests. The courses, which are usually fewer in number, are served precisely as described for din* ners. Oatmeal porridge is a favorite and healthful first course, and oranges, melons, and all fruits are delicious breakfast dishes. The variety of omelets is also a great resource, and hundreds of other delicacies and substantials are described elsewhere. But in breakfast - and the same is true of dinners - it is better to have a few, a very few, dishes delicately and carefully cooked, than to attempt more and have them less perfect. In fact the trouble often lies in attempting too many, and the consequent hurry in the kitchen. At breakfast, the coffee is set before the mistress, with cups in their saucers in front of it, in one or two rows. The meat with plates is set before the master. For an ordinary table one caster in the center is sufficient. Fruit is served first; then oatmeal or cracked wheat, next meat and vegetables, fol lowed by hot cakes and coffee. Meats are covered, and cakes are brought in between two plates. Butter is put on in small pats with lumps of ice about it. Honey or maple syrup, for cakes or hot biscuits, is served is saucers. A breakfast-table may be spread attractively with a white cloth, and a scarlet and white napkin under each plate, with white table-mats with a scarlet border,
For evening parties it is often less expense and trouble to place supper in the hands of a regular confectioner, but for small card or literary parties the trouble need not be great. For regular reception evenings, ices, cakes and chocolate are enough.
In all cases where no "help" is employed it is better to have some one of the family wait upon the table, the daughters taking turns in serving, as the pleasure of a meal is greatly marred by two or three persons jumping up every now and then, for articles needed.