Rolled wheat with cream.

Plain omelet. Creamed potatoes

Bread. Hot rolls. Butter.

Coffee. Cream. Sugar.

The fruit plates should be put at equal distances apart, and exactly opposite each other on the sides and ends of the table. There should be a fruit doily on each plate, and a finger bowl about one-third full of water at the right-hand side of the plate. Put at each plate a breakfast knife and a fruit knife, with the blade of each turned toward the plate, - the one to be used first on the outside. On the left hand, place a breakfast fork, prongs up, the orange spoon, and the spoon for the cereal, with the bowls up. If a bread and butter plate is to be used for the hot rolls, place it at the left of the plate, and lay the butter knife across the right side. At the right of the plate place a glass of milk or water. At the head of the table place a stand for the coffee pot; put cups, saucers, sugar bowl, and the teaspoons and sugar tongs near it. Put napkins at the left of the plates. Fill the glasses with water about two minutes before the people are seated.

Placing a Dish

Placing a Dish

Cut the bread just before this, and keep the butter cold and the rolls hot until needed.

As soon as the guests are seated, pass the oranges, offering them at the left of each person.

Serve the lady of the house, unless there are old people or guests present, in which case serve them before the others.

When the fruit is finished, remove first the fruit dish, then quickly and quietly take away to the pantry all belonging to that course. Step to the right of each person, and place the finger bowl and doily, with silver intended for the oranges, whether used or not, on the plate, and remove. Bring in the dish of rolled wheat, covered, on a tray, with a spoon beside it. Place a cereal bowl on a plate before each guest. Remove the cover from the dish to the side table, put a spoon in the cereal, and offer it by passing it on a small tray at the left of each person. Offer the sugar and cream also at the left. When the cereal is finished, remove this course same as the one before, taking food first.

Passing a Dish

Passing a Dish

Have the bread, butter, and hot rolls at hand on the side table, ready to set on the table the instant the other is removed. These can be brought as the other things are taken out. Place the omelet on a warm platter at the foot of the table. Put a tablespoon at the right, and a fork at the left. Place the dish of potatoes conveniently at the right. Bring a pile of warm plates, and place at the left. As the plates are filled, give one to each guest, placing it from the right. Pass the rolls and bread. Place the butter as it is dished by some member of the family. Bring a pitcher of boiling water, and a bowl for the use of the lady of the house as she pours the coffee. As each cup of coffee is poured, place it where it belongs. Each one is prepared to suit the individual taste. If milk be used in coffee, instead of cream, it is much better to have it hot. Watch during the entire meal for anything that may be needed, and fill the glasses when empty. Let no one be under the necessity of asking for anything during the meal.

The Side Board

Whether the sideboard is covered or bare depends on the table. If it is covered, let the sideboard be covered also. On the sideboard should be placed the water pitcher, sugar bowl for cereal, extra plates, spoons, knives, etc., that may be needed.


Luncheon means primarily a light repast taken between breakfast and dinner. This repast can be made very simple, and it may be made almost as elaborate as a dinner. There are two reasons for serving a luncheon. The first and chief reason is to supply the body with some nutrients during the time of brain activity, when the children are busy with their school work, and adults of the family begrudge the time necessary to eat a full meal. It seems easier to use up the odds and ends at this time, because in the morning the appetite is not good, and the evening is the only time that the family can all be together.

There is much discussion as to whether it is better to take the heaviest meal of the day at noon or in the evening. When the family is exercising freely, it would seem better to take the heavy meal in the middle of the day, and if they do not exercise freely at any time, why do they need heavy meals.

Cream soups and purees, with plenty of good bread, butter, and milk, form the substantial part of a simple every-day luncheon. To these may be added any dainty and tasty dishes which can be manufactured from the odds and ends found in the pantry.