Gilded Age Breakfast Etiquette

For the breakfast salad, the hearts of two heads of lettuce may be served with a good French dressing, and for the chief dish of the meal, lamb chops and French peas will abundantly answer, particularly if broiled tomatoes are offered with it. The tomatoes are cut into halves and put on a broiler, well browned on each side; serve on a hot platter, with a lump of butter on each half, and some sprigs of watercress laid about them.

At Once a Most Simple and Delightful Form of Summer Entertainment

“We are building a little Summer cottage,” said a woman the other day, “or, rather,” she corrected herself, “we are building a Summer piazza with, I believe, a bit of a cottage some where in the background.” Which is about how the modern suburban home expresses itself, to the increased advantage of its inmates.

The resources of the out-of-town piazza have now been developed to admit of almost any occupation being carried on within its limits. Persons read, write, sew, and play cards; they sleep, eat, and dance on their piazzas, and get in the process just so much additional fresh air.

Perhaps the most enjoyable possibility of piazza life is the Summer morning breakfast. Many near-by New-Yorkers make it a practice to have the first meal on Sunday, when the busy head of the house need not rush for the early train, taken on the piazza, and with a little care and taste expended, an al fresco breakfast can be made the poetry of eating. 

Most of these porticoes are shaded by trailing vines or hanging baskets, and very often a rolling piazza screen forms a little room which will lend itself delightfully to the purpose desired. Through the French window, a table can be easily carried and placed in a convenient spot as to angles and turns. The napery should be of good tine French damask, with broad border of any suitable color. 

A white and gold breakfast-set is one of the most tasteful and effective and can be relieved with bits of color in the accessories of the dainty feast. The cups and saucers, sugar bowl and chocolate pot can be placed on the small tea table which nowadays graces every porch. The Japanese designs are, as usual, unique, and; a tea-set of this ware is as much in vogue as it was some years ago.

For a first course for your breakfast à la fourchette, is a compromise between the first meal and a dinner, yet something not quite equal to an elaborate luncheon, there may be Little Neck clams. Six on a plate are quite sufficient, with a slice of lemon to bring out their flavor, followed by soft shell crabs. These should be done in good Southern style; cleaned, wiped dry, and fried in good butter or the best olive oil without any batter, which is most unsuitable to this delicate morsel; when brown serve them garnished with parsley. 

Two vegetables go with this course, and one should be home-made Saratoga potatoes. A perfect rule for their preparation is as follows: Cut the potatoes into small slices and lay in ice-cold water until they are thoroughly chilled; drain, and wipe dry with a clean cloth. Put a large cup full of lard into your frying kettle and let it boil until it has passed the boiling point and remains perfectly still; then throw in the potatoes, and when they have taken on a rich brown color, remove them quickly and toss lightly into a colander to drain thoroughly. Keep them in a hot tin, uncovered, till needed at the table. If a cover is placed over them they are made greasy and uneatable. 

For the breakfast salad, the hearts of two heads of lettuce may be served with a good French dressing, and for the chief dish of the meal, lamb chops and French peas will abundantly answer, particularly if broiled tomatoes are offered with it. The tomatoes are cut into halves and put on a broiler, well browned on each side; serve on a hot platter, with a lump of butter on each half, and some sprigs of watercress laid about them.

As a light dessert or sweet, the breakfast may have some well-cooked waffles, with which sugar or honey may be eaten. Only four of these ought to be sent in at a time, brown and hot, and deliciously tempting. The table should then be cleaned and crumbed, and a dish of fruit, to which apricots, peaches, and plums lend their color, placed in the centre, while coffee or chocolate is served from the side table. 

Cigars and cigarettes offered at the finish are a concession to the men present, etiquette not demanding the ladies retiring, as these out-door affairs are not rigid ceremonials. With a few guests, and set at any hour between 10 and 12, such an al fresco breakfast becomes almost charming, as it is a most simple, form of Summer entertainment. – The New York Times, 1893

Etiquette Enthusiast, Maura J. Graber, is the Site Editor for the Etiquipedia© Etiquette Encyclopedia