The evening world. Newspaper, April 20, 1921, Page 13

= : THE EVENING WORLD, WEDNESDAY, APRIL 20, 1921. 18 i 0 { q On the SERVING of BREAKFASTS Le insure the tempting fragrance and exquisite flavor that their guests will remember, many of the best known hostesses of New York serve Yuban. The strength and richness, the full flavor of Yuban paige —its rare fragrance—fill the coffee-lover with delight. ‘ It is the most popular breakfast coffee as well as the most popular after-dinner coffee in both New York and Chicago. Until you have tried Yuban you cannot be sure that you have yet discovered the keener satisfaction which thousands of people are enjoying every day. a And Yuban is always the same. It is an added charm to know that tomorrow’s coffee will be just as clear, just as fragrant, just as flavorous as today’s. q At eh ee PeEREED MERE 5 = The “English” breakfast} 'HE English manner of serving breakfast is growing mre tome popular in this country—the long sideboard with its row of hot-wat dishes flanking the vast coffee-urn which puffs out little angry jets of steam, of the most inviting fragrance. The leisurely breakfaster peeps beneath each silver cover, chooses and serves himself. It is a confidential and unceremonious hour and servants are dispensed with. Fruit, porridge, scones, jam or marmalade, and the bubbling coffee—in America it is invariably Yuban—these are the essentials and seldom vary. For the rest-— hedgeree or haddock may be served, kept at the proper temperature in hot-water dishes, and a cold pigeon pie always finds favor. ( ner The breakfast tray 'HERE’S the tray for the lady who breakfasts in bed. It is a miracle of fresh and delicate appointments. China and dewy flowers match the hangings of the room and the tiny coffee setvice is designed for just this purpose. If strawberries are served the hulls should be left on and the berries carefully selected for size and color. White grapes, peeled and chilled, may be substituted, or iced orange juice with fresh mint. Dry toast with unsalted butter, strained honey and fragrant Yuban—these complete the tray, though the modern appetite sometimes demands a three-minute egg or a slice of broiled bacon. ere a a The “American” breakfast OW the rod, the crop and the shot-gun bring guests and hostess together at hours that used to be declared “impossible.” Many a week- The suggestions for serving these breakfasts were ‘written by a well-known New York society woman. These drawings were made from photographs -which i end party that, a few years ago, would not have assembled before noon, meets were taken in ber home. cheerfully at eight-thirty, eager for this earnest business of sport, and more than willing to be fortified by a second cup of fragrant, steaming coffee. The American breakfast is a hearty affair. Grapefruit or melon is followed by cereal. And then 'the hostess has an unlimited supply of breakfast dishes—such as eggs in a great variety of forms, broiled smelts with lemon butter, grilled sweet-breads > or shad-roe with bacon, Toast and popovers or com muffins and fragrant, steaming Yuban complete a satisfying breakfast, Peper ee ec een si cea nag emo wes oe | }