Breakfast, Luncheon and Tea by Marion Harland is a comprehensive and charming guide to the art of home cookery, first published in the late 19th century. This classic volume offers a delightful glimpse into Victorian-era domestic life, providing readers with a wealth of practical advice, detailed recipes, and thoughtful suggestions for planning and serving meals throughout the day. Harland, a renowned author and household expert, organizes the book into three main sections-breakfast, luncheon, and tea-each filled with a variety of dishes suited to the tastes and customs of her time. The book covers everything from hearty breakfast fare, such as breads, porridges, and egg dishes, to elegant luncheon menus featuring soups, meats, salads, and savory pies. The tea section is particularly notable for its array of cakes, biscuits, pastries, and dainty sandwiches, all designed to create a refined and inviting afternoon spread. Harland's instructions are clear and accessible, making her recipes approachable for both novice and experienced cooks. She also includes valuable tips on table setting, meal timing, and the etiquette of entertaining, reflecting the social customs and expectations of her era. Beyond its practical content, Breakfast, Luncheon and Tea is infused with Harland's warm, conversational tone and her deep appreciation for the pleasures of good food and gracious hospitality. The book not only serves as a useful manual for preparing delicious meals but also as a historical document, capturing the rhythms and rituals of daily life in a bygone age. Whether used as a source of inspiration for period-appropriate cooking or enjoyed as a window into culinary history, Breakfast, Luncheon and Tea remains a beloved and enduring work in the canon of American cookery.