CEREALS

Cereals are a matter of personal taste. Cooked cereals, such as
oatmeal, rolled oats, hominy, corn-meal mush and cracked wheat should
come on the table hot, and be served in bowls with sugar (brown sugar,
if preferred) and cream. Again, the host may serve the cereal from a
large porringer, the waitress bringing him the individual bowls, and
taking them to the guests when filled. Dry cereals are served in the
same way. Puffed grains or flakes gain crispness and flavor when
reheated, _not browned_, before serving.


TOAST

The best breakfast toast is that made at the table over an electric
toaster. Be sure, if you have French toast, hot cakes or waffles
served, that they come from the kitchen _hot_. A perforated silver
cover should cover the plate containing them to prevent their cooling.
_Never use a soup plate or bowl for the purpose!_ The steam cannot
escape and the toast grows soggy. Do not forget syrup when waffles, hot
cakes or French toast are served. Some prefer cinnamon and sugar to
syrup with hot cakes, and they should also be on hand.


BACON

Bacon is the ideal breakfast meat. The rasher of bacon should be served
piping hot on a hot silver platter, in crisp, curling slices.
Incidentally, it should be just as crisp when it appears with a