waffles and syrup, either, if one is partial to them.

For an informal breakfast, the menu is correspondingly less elaborate.
Once again it begins with fruit, and it may be followed by the good
old-fashioned course of 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 breakfast. 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.

DRESS FOR LUNCHEONS AND BREAKFASTS

Whether she is hostess or guest the woman at a breakfast or luncheon
should wear an afternoon gown of silk, crepe-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.