Breakfast ought to be made a very pleasant meal, beginning the day, as it does, after the family have been separated for the night. Yet t in how many families is it the custom to send off the master of the house to his daily round of business with an unsatisfied feeling after partaking of a hurried, uncomfortable meal, composed mainly of the remains of yesterday's dinner, warmed over in any way most easy to the cook, without seasoning, and altogether unpalatable.

I am not finding fault with the materials for the breakfast, but with the manner of preparing and serving. By all means use at breakfast what is left from dinner of the day before, but cook it carefully, season it appetizinglv, serve it prettily, and have it hot - smoking hot, not merely warm. Give your cook to understand that she must be down in the morning in time to get ready the breakfast with as much care as she bestows upon the dinner. Be down yourself at the moment of dishing it, to see to its being served temptingly.

If summer, and your home is in the country, have always a few flowers on the breakfast table, no matter what you do at other meals. Even a few daisies or clover blossoms, with the dew still on them, lend a grace that is pleasing. If winter, have highly-colored fruit, if possible, such as oranges. If your purse cannot afford this, see that at least the silver is shining, the coffee-pot bright, and the table has an air of warmth and comfort. An aid to this is a red tablecloth in winter; but be sure that it is clean and spotless. Do not allow it to be left on the table between meals, but substitute a different one for this purpose.

Drinks

(For Coffee, Tea, Cocoa, and Chocolate)