Page:Book of Etiquette, Volume 2, by Lilian Eichler.djvu/77

Rh ham or bacon and eggs with johnny-cake and potatoes; or the simple breakfast may be started with cereal, served with cream, and followed with broiled finnan haddie and baked potatoes. Eggs, quail or chops, and a crisp salad is another menu often adapted to the late informal break-fast. Desserts should be simple; sweets are seldom indulged in at breakfast. Buns with marmalade or honey are always acceptable, and frozen puddings seem to be a just-right finish to a delicious breakfast.

The informal breakfast is given at ten or eleven o'clock in the morning. It is never very elaborate; it is, in fact, one of the simplest, yet most dignified of informal meals.

Whether she is hostess or guest the woman at a breakfast or luncheon should wear an afternoon gown of silk, crêpe-de-chine, velvet, cloth or novelty material. In the summer preference may be given organdies, georgettes, etc. The simpler the affair the simpler the costume should be.

Men may wear the cutaway coat if the luncheon is a formal one while for simpler affairs the sack coat or summer flannels, when the season is appropriate, may be worn.