Breakfast parties are growing in favor with Americans of late, as being less formal than a ceremonious dinner. The hour is from nine to eleven, varying with circumstances.

The invitation may be an informal note, or a card of the hostess, in which case below the name is written, "Breakfast at eleven o'clock, Wednesday".

Spread the table as nicely as possible. A white cloth with •white napkins under each plate and mats bordered with scarlet, are very effective.

A tiny breakfast castor at each end of the table, or a cluster of vinegar, cruet, salt and pepper bottles, as for dinner, may be arranged at each end. A salad set is very pretty.

Frutt, of which the first course is to consist, should be placed in two glass bowls in the center of the table with a vase of flowers between, or in one large bowl, arranged with flowers on either hand. Berries, peaches, melons, pears or grapes, are pretty summer dishes. For winter a beautifully arranged display of Malaga or Tokay grapes, dates, figs and oranges, may take their place. These should be served first.

Cantaloupes in their season are delicious for breakfast, bananas are healthful, and sliced tomatoes taken from ice are exceedingly refreshing.

Oatmeal, or cracked wheat porridge, with cream, forms the next course.

Fried Oysters

Fried Oysters may follow this if desired. Removing the bowls, all that is really necessary is a course consisting of broiled birds, spring chickens, or tenderloin steaks with buttered toast. Fowl or steak should be accompanied by potatoes in some form. Saratoga potatoes, croquetted potatoes, or other forms. Any variety of bread may be served either cold or hot, but very nice and light of its kind.

Butter should be in several small plates with bits of ice around it.

The closing course should be hot cakes served with honey or maple syrup, placed at each plate in sauce dishes.

Coffee, extra nice, should come on with this course, tea and chocolate may also be at hand.

A glass of nice jam, or tart jelly, may be placed upon the table to serve with the meats.

A breakfast should never be too elaborate, one attendant being sufficient, unless the guests are very numerous.

Guests should not remain more than half an hour after leaving the table.

The same forms, though somewhat plainer, are very suitable to follow for the family breakfasting. Little attentions to refinement and beauty render the etiquette of state occasions more easily assumed.