favorite companion, as "bacon and eggs."


EGGS

Cooked in the shell (medium or soft-boiled) eggs should be served in an
egg cup or egg glass, on a plate, and _under cup or glass_. Each
egg thus served should be accompanied by a silver egg cutter and
(unless there is plenty of silver at the cover) a silver spoon,

A vegetable dish or a small plate will do for the hard-boiled egg.

Poached eggs appear in individual shirred egg dishes, to the left of
each cover, on small plates with service spoon.

Scrambled eggs are served in individual portions, as above; or
distributed by the host from a large platter, and passed by the
waitress.

Omelet should be served on a large platter with hot individual service
plates before the host. The waitress may pass the individual portions
or--it is customary with scrambled eggs--they may be passed from host
to guest around the table.


COFFEE

Coffee is the favorite and logical breakfast drink, though some prefer
tea, cocoa and milk. The breakfast coffee service should be placed
before the hostess. In its most attractive form it comprises a large