With Monday here I'm on the computer
reviewing my 1926 copy of
THE ART OF Cooking and Serving
by Sarah Field Splint
(Editor Food Department, Mc Call's Magazine)
I left off last week with BREAKFAST and now will see what she has to say about
ENTERTAINING AT BREAKFAST.
Even though this book came out in the 1920s it sounds alot like today when she mentions being in a rush. I think of my own Grandparents and can't see them being so formal in their day. Of course I wasn't around when their children were so young.
I just know that my Grands were willing to be MARRIED and share a life as husband and wife with children to raise. Both sets of Grands were into being well groomed and tidy. Holy jeans weren't tolerated and it was important to be honest and full of integrity.
Okay, back to entertaining at breakfast:
When there are guest for breakfast one may add a few special touches as a tribute to the festive occasion. Dressing up the fruit by serving it in baskets made of the shell of the grapefruit or orange, or scooping melon out in balls and serving it in sherbet glasses, or laying a handful of luscious red strawberries on a bed of fresh grape or nasturtium leaves, enlivens the first course; while eggs baked in individual casseroles or an omelette garnished with parsley or mushrooms give a "company" air to a quite simple meal.
More and more it is becoming a custom when one has guests to serve breakfast on a tray either in the bed-room or downstairs- in winter, before a open fire, in summer, on the porch. It gives a guest-usually it is a woman who welcomes this pleasant little courtesy- a bit more freedom about her hour of waking and in the end it is much more convenient for the hostess, permitting her to send her family off about their day's work and get her own duties well under way.
There are all sorts of alluring breakfast sets, costly and inexpensive, but the important point is that everything should match and that the tray should not be a conglomeration of odd bits of china. One needs, of course, a small cream pitcher and sugar bowl, a covered dish for toast, a tall glass for orange juice, which is preferable to the orange served whole, or an individual fruit dish and a small tea or coffee pot. A very small vase with one flower is a touch that completes the tray breakfast, the keynote of which should be daintiness.
Next week...Sarah will share about THE FAMILY LUNCHEON.
Now if you'll excuse me I have got to look up what nasturtium leaves are so I can enliven my life!!!
May God's peace be a comfort to you.
We all need peace and comfort.
Warmly yours,
~Deanna~