The breakfast table is usually laid with centerpiece and plate doilies these days, and it may not be ill-timed to suggest that every effort be made to have this meal cheery and attractive, for it is, alas, too often suggestive of funeral baked meats and left-over megrims from the night before. If fruit is to be served, followed by a cereal and a meat or other heavier course, each place is provided with a fruit plate with its doily and knife, a breakfast knife and fork, a dessert spoon, two teaspoons, and a ringer bowl. The fruit should be on the table when the family assemble, with the cups and saucers and other accompaniments of the coffee service arranged before the mistress's place. Warm sauce dishes for the cereal and warm plates for the course which follows it must be in readiness.
The formal luncheon table closely follows the formal dinner table, except that place doilies are used instead of the tablecloth. The bouillon spoon replaces the soup spoon, and other changes in the silver may be necessitated by the lighter character of the food served. The room may be darkened and candles used if the hostess so elect. If additional light is required at either dinner or luncheon, it should come through shades harmonizing with the candle shades, and hung not higher than the heads of the guests.