To save time in the morning, set your table the night before.
For each person to be served lay a plate-sized doily at their place or a runner may be used.
At each setting there should be a fruit plate (fresh fruit will be placed there in the morning) atop a breakfast plate.
To the left of each place setting a finger-bowl filled with one-third warm water is placed.
Lay the silver on the right and left of the fruit plate with the pieces to be used first placed farthest from it and the rest of it in the order, going toward the plate, that the courses are to be served.
Place a doily in front of hostess’ setting upon which a coffee pot and hot milk are places. Put the cups, sugar bowl and cream pitcher beside it.
Place a bowl for morning fresh fruit in the center of the table.
Knives should be placed with the sharp edges toward the plate. Water glasses should stand on small doilies at the blade-end of the knives. Butter plates with butter spreaders should be at the tine ends of the forks. Place salt and pepper shakers in front of each plate or between places.
On the morning of the breakfast, as your guest mingle:
- Prepare breakfast.
- Place fresh fruit into the centerpiece bowl.
- Fill finger-bowls and water glasses
- Serve the individual butter plates and place a place of extra butter on the table. Add jam, marmalade or other condiments.
- Fill the cream pitcher and do all the little things that’ll help you, the hostess, avoid unneccessary jumping-up from the table during the meal.
When the food is ready to serve place it upon the buffet in the dining room, except toast, which should be placed upon the table in a special rack or on a plate, unless an electric toaster is used, in which case toast should be made as required.
Lastly, each person takes his finger-bowl and doily off the fruit plate and sets it before himself on the table and then helps himself to fruit in the centerpiece.
When all have finished with fruit announce that food is found on the buffet and invite everyone to help themselves.
It’s customary to serve food from a buffet or chafing dish in order to keep it warm.
In addition to the food the food buffet should supply extra plates, dishes and serving knives, forks and spoons with which each may serve himself, after having removed his fruit-plate to a side table.
The hostess serves the coffee, adding sugar, hot milk or cream as requested. Sugar cubes may be used.
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Bodice with wide, deep V neckline features a pointed collar seamed in back and open in from-Ribbon bow trim with long streamer ends, optional-Slight drop shoulder effect to set-in sleeves-Soft bust ease-Built up skirt seamed at high midriff, smoothly fitted wo waistline with princess seams then surved and flared to a wide hemline-Back zipper closing. (View I). All one fabric. (View 2) collarless, contrast bodice.
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