"Breakfast trays vary as much as breakfast menus, and this diagram is only a suggestion - not a limiting pattern. For the sake of example, it is set as follows: across the top, from the left, flowers, pepper and salt; sugar and cream; hot milk or hot water. Below the flowers is the plate of toast and below this, the butter plate with its knife and the napkin. Above the fork is a jar of marmalade or jam; above the knife, fruit juice. Eggs and bacon are in the covered dish in the lower middle of the tray; the cup, with a coffee or teapot above it, at the right. If it were necessary to put cereal on the tray, as well as eggs, the flowers would be taken away, and the jam jar would go above the toast. A bowl of cereal, with a small plate under plate, would be set above the fork. When there is less on the tray - when only coffee, hot milk and sugar are needed, for example 0 the dishes at the right all move up a bit. The cup is a little farther from the lower edge of the tray; the coffee pot (which should always be next to the cup) is almost in the upper right hand corner of the tray, and the hot milk is next to it, of the top edge of the tray. In setting a tray, a great deal naturally depends, also, on the size of the china and the proportions of the tray. This diagram shows only the basic plan." Vogue's Book of Etiquette: a Complete Guide to Traditional Forms and Modern Usage by Millicent Fenwick. Diagrams and drawings by Charles Rieger. New York: Simon and Schuster, 1948. BJ1853 .V6 1948

"The traditional tea tray and table. this diagram shows a tea table set for eight in the tradtional way. Three cups, each stacked with its own spoon, sauce, napkin, butter knife and plate, are at the right and left of the tray, on the table; at the upper left is a platter of cookies or cake; in the middle between the cake and a plate of napkin-covered toast in the upper right corner, are two jars for jam or honey. The tea tray is at the lower edge of the table, with the kettle at the back and the tea put directly in front of it. Sugar and cream (the sugar to the left of the cream) and slices of lemon are set to the right of the kettle; the bowl for the dregs, oblong tea caddy, and a strainer to the left. A cup, arranged like the others, is set in each lower corner of the tray." Vogue's Book of Etiquette: a Complete Guide to Traditional Forms and Modern Usage by Millicent Fenwick. Diagrams and drawings by Charles Rieger. New York: Simon and Schuster, 1948. BJ1853 .V6 1948