When the meal consists of one dish, a knife and fork, either large or small, according to choice, and a small knife for bread and butter, should be laid for each person. When fish is included in the breakfast menu, the knife and fork provided for the service must be placed to the right and left outside the ordinary knife and fork. When the breakfast comprises several dishes, usually three knives and two forks are laid instead of one, but there is a steadily growing tendency in this direction, to avoid an unnecessary display of silver and cutlery. A small plate for bread and butter is placed outside the forks, and the serviette is laid in the space between the knives and forks. No hard-and-fast rules can be laid down for the disposal of the cruets, butter, toast, eggs, marmalade, etc., but they all appear on a properly appointed table, arranged according to the space available, and, of course, some symmetrical order must be maintained. As a rule, one end of the table is occupied by the breakfast ware, sugar, hot and cold milk, tea and coffee pots, and when only one hot dish is provided, it is nearly always placed at the opposite end of the table. When cold dishes are served, such as ham, tongue, potted meats, sardines, etc., they may be placed down the sides of the table.
Wedding Breakfasts.—The orthodox wedding breakfast seems likely to become a thing of the past, so much has it been superseded by the tea and reception which usually follow afternoon weddings. Generally speaking, wedding breakfasts are cold collations, more or less elaborate according to circumstances, and served à la Russe, or otherwise, as may be preferred.
The wines served depend greatly upon both the menu and the means of the donor of the feast. Champagne is the wine most generally drank, but all light wines are admissible.
The bride always cuts the first slice of cake, which is partaken of after the actual meal is finished. The cake is generally cut with a saw provided for that purpose, and this being rather a hard task, the icing being somewhat difficult to cut through, it is generally considered sufficient if she make the first incision.
LUNCHEONS.
Luncheon, derived from O. Eng. lunche, prov. F. lochon, a lump of bread taken from the loaf. Another form of Lump. Cf. Gael, lonach, hungry; Welsh, llwnc, a gulp; or fr. O. Eng. nooning, a repast at noon, corrupted into noonshun, nunchion, nuncheon, then to luncheon.
Luncheon Dishes.—Ordinary luncheons, as a rule, have fewer courses than dinner, but in other respects they are almost identical, and may comprise hors d'oeuvre, soup, fish, meat, poultry or game, sweets and savouries. Hors d'oeuvre are not always served, although they are becoming more popular year by year; either soup or fish is frequently omitted, and the sweets provided are of a comparatively simple character, such as soufflés, milk puddings, fruit tarts, compôte of fruit, etc.
