The standing breakfast differs from the sit-down breakfast in service only. Instead of numerous small tables at which the guests are served with a course luncheon, a single long one is set in the dining-room. (The regular table pulled out to its farthest extent.) It is covered with a plain white damask cloth--or it may be of embroidered linen and lace insertion. In the center is usually a bowl or vase or other centerpiece, of white flowers. On it are piles of plates, stacks of napkins and rows of spoons and forks at intervals, making four or possibly six piles altogether. Always there are dishes filled with little fancy cakes, chosen as much for looks as for taste. There is usually a big urn at one end filled with bouillon and one at the other filled with chocolate or tea. In four evenly spaced places are placed two cold dishes such as an aspic of chicken, or ham mousse, or a terrine de foie gras, or other aspic. The hot dishes may be a boned capon, vol-au-vent of sweetbread and mushrooms, creamed oysters, chicken à la King, or chicken croquettes; or there may be cold cuts, or celery salad, in tomato aspic. Whatever the choice may be, there are two or three cold dishes and at least two hot. Whatever there is, must be selected with a view to its being easily eaten with a fork while the plate is held in the other hand! There are also rolls and biscuits, pâté de foie gras or lettuce and tomato sandwiches, the former made usually of split "dinner" rolls with pâté between, or thin sandwiches rolled like a leaf in which a moth has built a cocoon. Ices are brought in a little later, when a number of persons have apparently finished their "first course." Ice cream is quite as fashionable as individual "ices." It is merely that caterers are less partial to it because it has to be cut. After-dinner coffee is put on a side table, as the champagne used to be. From now on there will probably be a bowl or pitchers of something with a lump of ice in it that can be ladled into glasses and become whatever those gifted with imagination may fancy. Unless the wedding is very small, there is always a bride's table, decorated exactly as that described for a sit-down breakfast, and placed usually in the library, but there is no especial table for the bride's mother and her guests--or for anyone else. =THE BRIDAL PARTY EAT=