The international cook book

The menu may be symbolic of the occasion. It may consist of favorite dishes of the guest of honor, if it be a birthday party; it may be a Patriotic Breakfast or a May-day Breakfast; it may be an Easter Morning Breakfast or a Christmas Breakfast; or better still, it may just be the menu for a Breakfast Party for congenial friends who want to start the day right. The following menus are suggested: Menu 1 Iced balls of watermelon and cantaloupe Fried chicken Waffles with maple s>Tup Cinnamon pinwheels Strawberry jam Coffee Milk Menu 2 Chilled honeydew melon Breakfast grill Popovers Jelly doughnut Coffee Milk Menu 3 Orange juice, or strawberries with hull, served with confectioners' sugar Calves' liver with bacon Com muffins Butter Kum conserve Molasses cookies Coffee Milk Menu 4 Breakfast figs with cream Fried fillet of sole \s-ith lemon and tomato garnish Potato chips Blueberry muffins Coffee Milk MENUS AND TABLE SERVICE 25 Menu 5 Half grapefruit with maraschino cherry Grilled ham Egg pancakes Butter Maple syrup Coffee Milk The watermelon and cantaloupe balls suggested in the first menu should be sers^ed very cold. The combination of color stimulates the appetite and lends beauty to the table. They are also a dehcious first course for any meal. Luscious red straw- berries, carefully washed, chilled, and served vdth. the hulls as a first course for breakfast, are ornamental as well as palatable. For a spring breakfast these are perhaps the most perfect first course. The fried chicken, fried to a crisp brown and garnished with parsley, is good to look at and to eat. Cinnamon pinwheels, jelly doughnuts, and molasses cookies give an added touch to the menu. A group of congenial friends gathered around the breakfast table, served with a tempting array of well-prepared food, appre- ciate the festiveness of the occasion and will help establish the custom of the Breakfast Party. WTiether we are ser^dng the Family Breakfast, the Sunday Morning Breakfast, or the Breakfast Party, the underlying principles never vary. The attractive appearance of the table, the fitness of the service, and the goodness of the food have been considered. The same consideration is given the breakfast table for the family as is given the breakfast table for the party. The butter, either balls or cubes, and the first course are on the table when the guests are called; the coffee is served by the hostess at the table. Garnishes, such as paprika, parsley, sHces of lemon, water cress, and sHces of tomato should be used freely. Food that is attractive is always palatable, and the high coloring of the garnishes gives the final touch of beauty. A dash of paprika and a sprig of parsley will glorify and change the appearance of even a dropped egg on toast. For Wedding Breakfasts we suggest the following menus: 26 THE INTERNATIONAL COOK BOOK Menu 1 Iced balls of cassava and honeydew melon garnished with fresh strawberries Chicken patties Potato balls with parsley Sweetbread and almond salad Potato chips Grilled tomatoes with garnish of water cress Vegetable aspic ring Dainty Parker House rolls Mint jelly Red currant jelly Strawberry ice cream Lemon sherbet Marmalade tarts Assorted cakes Salted nuts Coffee Bonbons Menu 2 Strawberries with hulls served with confectioners' sugar Chicken salad French fried potatoes Lobster Newburgh Potato puffs