Breakfast is the first meal of the American day. It should be daintily
and deftly served. Fruit, cereal and some main dish (bacon, fish, eggs)
together with toast, hot rolls or muffins, coffee, tea or cocoa, are
its main essentials. The bare, doilied table is popular for breakfast
use.


BREAKFAST FRUIT

Fresh pears, plums, peaches, apricots, nectarines, mandarins and apples
are all served in the same manner--on a plate about six inches across,
with a silver fruit knife for quartering and peeling. If a waitress
serves, fruit knife and plate are placed first, and then the dish
containing the fruit is passed.

Berries--raspberries, blackberries, blueberries, strawberries, as also
baked apples, stewed fruits (peaches, prunes and apricots) and all
cooked fruits, are offered in little fruit dishes on service plates,
together with powdered (or fine granulated) sugar and cream.
Strawberries are sometimes left unhulled, when of "exhibition" size.
They then should be served in apple bowls or plates, with powdered
sugar on the side.

In serving grapes, the waitress, after supplying fruit plates, passes a
compote containing the grapes and offers fruit shears, so that each
guest may cut what he or she desire. Cherries are served in the same
manner, with the addition of a finger bowl.

When grapefruit is served, it is usually as a half, the core removed
and sugar added, on a fruit plate or in a grapefruit bowl, together