Breakfasts and Teas - Novel Suggestions for Social Occasions - Compiled by Paul Pierce. Classic Ideas for Breakfast, Morning tea, Brunch, Afternoon Tea etc. Complete Professional Chefs Companion. This noonday breakfast very much resembles the morning breakfast of the French country-house in the variety of foods. This repast always is most attractive to an American because of its informality, and the viands are enticing. This morning breakfast of the Parisian is really like a little dinner, and that is what we wish to serve to meet all the varied obligations that are to be wiped out by an artistic and choice return entertainment, whether it be called luncheon or noonday breakfast. When a luncheon or noonday breakfast by formal invitation is given, the service is identical with that of dinner a la Russe, and the bill of fare similar, although less extended; but the pleasantest repasts are those where perfect service is secured without formality. First, the table: Lay it as carefully as for dinner and in much the same way, save that an embroidered or delicately colored cloth may replace the white dinner linen; under this cloth lay the usual thick one of felt or Canton flannel. The small dessert and fruit, flowers and relishes, may form a part of the table decoration. Now that castors are seldom used, unless of fine old silver and ornamental form, place conveniently about the table salt, pepper, the oil and vinegar stand, and the table sauces in their original bottles set in silver holders. Olives, salted almonds, cheese-straws and sandwiches may be put upon the table in pretty china, silver and glass ornamental dishes; in short, all save the hot dishes may form part of the ornamentation. Hot plates are required for all the food except the raw shell-fish, salad and dessert, and should be ready for immediate use, together with a reserve of silver, or means for washing it. The coffee service may be laid before the hostess or upon the side table, at convenience; chocolate is similarly served, and is a favorite breakfast beverage, especially when it is made with eggs, after the Mexican method. Tea is not on the regulation breakfast list, but of course it may be served if it is desired. Cider, malt liquors, the lighter wines, and in summer the various "cups" or fruit punches are in order; the breakfast wines are sherry, hock or Rhine wine, sauterne and champagne; and when a variety is served the preference of each guest is ascertained by the attendant before filling the glasses.