,,gala-,,day ,,luncheons                
,,gala-,,day ,,luncheons  ,a ,little    
,book of ,suggestions   ,,by ,,caroline 
,,benedict ,,burrell   ,illustration    
,,new ,,york ,,dodd1 ,,mead ,,and       
,,company #aija   ,copyright1 #aija ,,by
 ,,dodd1 ,,mead ,,and ,,company         
,thanks are due to ,messrs4 ,harper and 
,brothers for their kind permission to  
use that part of this book which has    
already appeared in ,harper's ,bazar4   
,table of ,contents                     
,,page   ,,luncheon ,,giving            
#a   ,a ,,new ,,year',s ,,luncheon      
#ai   ,a ,,musical ,,luncheon           
#bf   ,a ,,japanese ,,luncheon ,,for    
,,children                              
#cj   ,a ,,valentine',s ,,day ,,luncheon
                                        
#ce   ,a ,,washington ,,luncheon        
#dd   ,a ,,shrove ,,tuesday ,,luncheon  
#ea   ,a ,,lenten ,,luncheon            
#ed   ,a ,,saint ,,patrick',s ,,day     
,,luncheon                              
#fa   ,a ,,christening ,,luncheon       

#fe   ,,an ,,easter ,,luncheon          
#gj   ,a ,,shakespearian ,,luncheon     
#gh   ,a ,,may-,,day ,,luncheon         
#hh   ,,an ,,apple-,,blossom ,,luncheon 
#ic   ,a ,,school-,,girl ,,luncheon     
#ig   ,a ,,military ,,luncheon          
#ii   ,a ,,delft ,,luncheon             
#ajc   ,a ,,bridal ,,luncheon           
#ajf   ,a ,,graduates' ,,luncheon       
#aac   ,a ,,rose ,,luncheon             
#aae   ,a ,,peony ,,luncheon            
#aah   ,a ,,fourth ,,of ,,july          
,,luncheon                              
#abc   ,a ,,nautical ,,luncheon         
#abi   ,a ,,traveller',s ,,luncheon     
#acd   ,a ,,yale ,,luncheon             
#ada   ,a ,,harvard ,,luncheon          
#add   ,a ,,princeton ,,luncheon        
#ade   ,a ,,pond-,,lily ,,luncheon      
#adf   ,a ,,fern ,,luncheon             
#adi   ,a ,,poverty ,,luncheon          
#aed   ,a ,,golf ,,luncheon             
#aef   ,a ,,bicycle ,,luncheon          
#afd   ,,an ,,alumni ,,luncheon         
#afg   ,a ,,labour-,,day ,,luncheon     

#aga   ,a ,,tin-,,wedding ,,luncheon    
#agc   ,a ,,hallowe',,en ,,luncheon     
#agi   ,,an ,,author',s ,,luncheon      
#ahc   ,a ,,thanksgiving ,,luncheon     
#ahh   ,a ,,carmen ,,luncheon           
#aic   ,a ,,horse-,,show ,,luncheon     
#aig   ,,an ,,indian ,,luncheon         
#aii   ,a ,,card ,,luncheon             
#bja   ,a ,,christmas ,,luncheon        
#bjf   ,a ,,snow ,,luncheon             
#bae   ,,an ,,announcement ,,luncheon   
#bah     ,list of ,illustrations        
,,page   ,,for ,,luncheon ,,use         
#d   ,,another ,,style ,,of ,,doily     
#e   ,,honiton ,,lace ,,doily           
#i   ,,table ,,set ,,for ,a ,,january   
,,luncheon                              
#ba   ,,musical ,,luncheon ,,favours    
#bi   ,,for ,a ,,st4 ,,valentine',s     
,,day ,,luncheon                        
#cg   ,a ,,washington',s ,,birthday     
,,favour                                
#de   ,,also ,,for ,a ,,february #bb    
,,luncheon                              
#di   ,,for ,a ,,st4 ,,patrick',s ,,day 

,,luncheon                              
#eg   ,,potato ,,bonbon                 
#fb   ,,for ,,an ,,easter ,,luncheon    
#ga   ,,easter ,,egg                    
#gd   ,,easter ,,favour                 
#ge   ,,ices ,,in ,a ,,nest ,,of ,,spun 
,,sugar                                 
#gf   ,,easter ,,lily ,,of ,,ice ,,cream
                                        
#gh   ,,yellow-,,shaded ,,candle        
#he   ,,for ,a ,,mayflower ,,luncheon   
#hi   ,,basket ,,of ,,cherries          
#ib   ,,filled ,,with ,,candied ,,fruits
                                        
#id   ,,candy ,,basket                  
#aja   ,,for ,a ,,june ,,bridal         
,,luncheon                              
#ajg   ,,for ,a ,,fourth ,,of ,,july    
,,luncheon                              
#aba   ,,ices ,,served ,,in ,,drums     
#abg   ,,for ,a ,,yale ,,luncheon       
#aci   ,,rowing ,,favour                
#adf   ,,for ,a ,,golf ,,luncheon       
#aeg   ,,golf ,,favour                  
#afb   ,,for ,a ,,tin-,,wedding         

,,luncheon                              
#age   ,,for ,a ,,thanksgiving          
,,luncheon                              
#ahi   ,,for ,a ,,christmas ,,luncheon  
#bjg     ,luncheon ,giving   ,to give a 
luncheon is to indulge one's self in the
 most charming and satisfying form of   
entertaining4 ,all the dignity of the   
stately dinner-party is lacking1 it is  
true1 but all the delight of informality
 is present2 one has opportunity and    
leisure to chat1 to laugh1 and to       
discuss the dainty and unsubstantial    
dishes beloved of women4 ,that hostess  
is to be congratulated who can and does 
give her friends luncheons all the year 
around2 whatever day she chooses becomes
 at once a gala day4  ,but after one has
 entertained1 and entertained no matter 
how delightfully to her friends and how 
satisfactorily to herself1 there comes a
 time when for the moment she can think 
of nothing she has not had4 ,all flowers
 seem ordinary1 all food wearisome4 ,it 
is for such a day as this that this     

little book has been prepared4 ,not that
 new dishes are offered in a long1      
fascinating series1 for all startling   
novelties or elaborate concoctions have 
been purposely eschewed3 this is not a  
cook-book2 it makes no such ambitious   
claim2 the possession of a good         
cook-book1 a supply of cooking utensils1
 a few canned goods and flavouring      
extracts1 and access to a market of     
ordinary capacities1 have all been taken
 for granted4 ,but the ideas are        
intended to be practical1 the food given
 in season and within reasonable price1 
and the recipes1 whether given1 as is   
sometimes the case1 or merely alluded to
 as easily to be found1 are all         
sufficiently simple to be undertaken by 
a very ordinary and inexperienced cook4 
,it is assumed that all hostesses are in
 possession of that priceless commodity 
which our grandmothers called faculty1  
that common-sense which more than       
anything else helps one over domestic   
boulders2 this will suggest that if     

whitebait is not to be had1 canned      
salmon is quite within reach1 and from  
that useful fish a toothsome dish may   
easily be prepared4 ,if pim-olas are an 
unheard-of relish1 home-made pickles are
 by no means to be despised4 ,if        
ice-cream in rose forms is entirely out 
of the question1 raspberry ice made from
 one's own preserves or from the fresh  
fruit in the garden is fully as         
delicious4 ,to assist one who is willing
 to take the second choice if she cannot
 have the first1 a substitute has been  
offered for any course which it is      
suspected may prove difficult to procure
 in different parts of the country2 an  
intelligent hostess will easily be able 
to think of one that is even better than
 the one named4  ,rather elaborate menus
 are given that they may be adapted to  
one's need4 ,it is easier to shorten a  
menu than to lengthen one1 and two or   
three courses dropped from a company    
luncheon will transform it into one     
suitable for home use with very little  

trouble4 ,if one menu is not quite what 
one wants1 she can take another2 if     
something more elaborate still is       
desired than what is given already1 she 
can take a course from some luncheon    
farther on in the book2 as much variety 
as possible has been sought on purpose1 
that there may be opportunity for just  
this choice of dishes4  ,the idea of    
observing holidays with luncheons is    
only a suggestion2 any one of the       
luncheons may1 with slightly altered    
decorations1 be given at any time during
 the month4 ,doubtless every hostess can
 take the fancies given and work them   
out to her more complete satisfaction2  
it is intended that she should do so1   
for this is not meant to be a complete  
compendium on luncheon given2 it is only
 a ,little ,book of ,suggestions1       
nothing more4 ,and now to something     
practical4  ,the principal factor in a  
successful luncheon is a pretty table2  
that remains in one's memory after all  
the details of the luncheon proper have 

been forgotten4  ,illustration3 ,,for   
,,luncheon ,,use4  ,illustration3       
,,another ,,style ,,of ,,doily4         
,illustration3 ,,honiton ,,lace ,,doily4
  ,no cloth is used nowadays1 but pretty
 doilies are laid on the bare surface2  
where one has been so unfortunate as to 
have the appearance of her table ruined 
by the defacing marks of hot dishes1 she
 often refuses to dispense with the     
table-cloth1 yet if she knew what a very
 simple and inexpensive thing it is to  
have a fresh polish put on1 she would   
doubtless send for the furniture dealer 
at once2 even without the aid of that   
individual she can improve matters by   
applying a purchased polish1 rubbing it 
in well with a flannel cloth2 indeed1   
rubbing is the secret of a handsome     
table top4 ,then1 too1 she probably does
 not consider that when her doilies are 
in place1 very little of the wood is    
exposed to the critical eye1 while in   
that little is reflected the flowers and
 lights which give a double brilliance  

to the decorations4 ,but if one is      
incorrigible and insists on a cloth in  
spite of all persuasions1 then the      
next-best thing is to have a pretty one1
 one with openwork or lace1 or at least 
with a handsome fringe1 which will give 
some effect of elaboration4 ,but doilies
 are so pretty1 so much prettier than   
any cloth1 no matter how beautiful2 they
 come in all sizes and at all prices1   
from the exquisite ,honiton lace ones1  
which are almost too delicate to use1 on
 to the combined linen and lace which   
are not expensive2 from the cobwebs of  
drawn work from ,mexico1 which look as  
though they would fall to pieces if     
handled and which really wear a         
lifetime1 to the plain squares of       
hemstitched linen1 which are pretty     
enough for any table and can be made at 
home by the skilful needlewoman4 ,one   
who can make even simple fancy work     
to-day can keep herself in lovely things
 for the luncheon table with small cost 
except in time4 ,the same thing is to be

 said of the centrepiece3 one can have  
anything almost1 but it should be all in
 white4 ,there are times when one wishes
 an embroidered square or circle1 but   
ordinarily white lace is the best       
choice1 for the effect of the flowers is
 always better if no colour is mingled  
with their own4 ,as to the flowers      
themselves1 they should not be          
over-elaborate4 ,of course a woman of   
unlimited means may expend a vast sum on
 a basket of orchids or some other      
fashionable flowers for her table1 but  
while it is desirable to have a pretty  
effect1 all undue gorgeousness is out of
 harmony with the presumably informal   
meal4 ,a woman who plans her table      
decorations herself will probably evolve
 something more original and more       
pleasing than the hackneyed result a    
florist would attain1 should she summon 
him to her aid4 ,a quantity of roses    
lightly grouped in a bowl or arranged in
 a basket has a grace which is not found
 in a merely conventional arrangement4  

,there are artistic bunches of wild     
flowers which give delight whenever the 
eye falls on them1 and clusters of ferns
 which on a hot summer's day make one   
feel cool and comfortable4 ,a pot of    
growing violets is a simple thing1 but  
it is infinitely better than a design   
from a greenhouse4 ,no one should       
despair if she cannot have a            
professional to help her arrange the    
flowers for her luncheon table2 let her 
give thanks4  ,illustration  ,there are 
combinations of flowers which give      
prettier effect than does one flower    
alone1 such as jonquils and violets1 or 
white hyacinths1 or mignonette and      
,roman hyacinths1 or scarlet carnations 
and white roses4 ,a little study will   
enable the hostess to plan something    
unique and attractive4 ,indeed1 her     
personal touch is needed nowhere so much
 as here1 since she can stamp her       
decorations with her individuality4     
,besides the flowers1 a decorative      
effect is given to the table by the     

small dishes of silver1 or silver-gilt1 
and cut glass1 which stand around the   
centrepiece and hold salted nuts1       
bonbons1 almonds1 candied ginger1       
crystallised fruits1 and often peeled   
radishes1 celery hearts1 and jelly as   
well4 ,these are seen in silver with a  
stem three inches high for the daintier 
things1 but any pretty bonbon dishes are
 correct form1 whatever they are4       
,after these things are in place1 the   
silver is next to be considered3 luckily
 the fashion of displaying all one      
happens to own is no longer considered  
in good taste2 it was always rather     
vulgar and savoured of the shop1 and no 
one can regret that the fancy has gone  
by4 ,all that is needed now is the      
oyster fork1 or1 if fruit is to be the  
first course1 a spoon or fork on the    
right1 then the soup spoon1 and either  
one or two knives as will be needed2 on 
the left either two or three forks2 the 
handsome dessert or ice cream spoon may 
lie across the top of the plate4 ,there 

are always changes going on in table    
silver1 yet good things are really never
 out of date4 ,for instance1 bouillon   
spoons have perfectly circular bowls at 
present1 yet if one does not happen to  
own a set of these1 teaspoons do quite  
as well to use with small cups or bowls4
 ,so with salad forks2 the tines grow   
longer or shorter from season to season1
 yet any fork may be used for salad1    
whether intended for that particular    
course or not4 ,ordinary ice-cream      
spoons or forks are modified also2      
sometimes one sees a combination of the 
two1 or a spade-shaped spoon is         
pronounced the only proper thing4 ,since
 every year brings out something new1   
the only safe rule for the housekeeper  
to observe is to buy things which are   
not extreme1 and then use them with an  
easy mind1 whatever be the fancies of   
the day4  ,the custom of having a       
decorated service plate at each place is
 such a good one that it is likely to   
remain long in vogue4 ,it is intended to

 hold the oyster plate1 the plate with  
the bouillon bowl if the latter has no  
saucer1 and the plate with the first hot
 course1 after which it is removed with 
the one that has been used4 ,when the   
guests come to the table this service   
plate holds a roll folded in a napkin4  
,illustration  ,small bowls with two    
handles are used for the bouillon or    
soup at luncheon1 but if one does not   
have them1 an ordinary cup of rather    
good size is substituted4 ,the plates   
used are ordinarily of rather smaller   
size than those seen at dinner1 as the  
dishes are of a lighter character1 and  
the handsomest are reserved for the     
fingerbowls1 which are put on the table 
with the bonbons and coffee only1 unless
 the meal begins with fruit1 when they  
appear twice4  ,the question of lighting
 the table is one that often puzzles    
young housekeepers or novices at        
entertaining4 ,shall we use candles at  
luncheon8 they ask1 bewildered at the   
seeming absurdity of the idea4 ,at first

 thought it may seem that is a foolish  
thing to do1 yet there is good reason   
for having them at certain times4 ,in   
the city1 especially in winter1 the     
dining-room is apt to be dark and       
therefore gloomy1 and the cheerful glow 
of candles is both attractive and       
hospitable4 ,besides1 they are extremely
 decorative3 indeed1 one sees them      
unlighted sometimes at formal luncheons 
when the day is sunny1 used entirely for
 the colour they give the table4 ,on the
 other hand1 they should not be         
recklessly and indiscriminately used1   
for there are days when they would be   
ridiculously out of place1 as in the    
summer1 with open windows and a flood of
 brilliant light in the room4 ,they are 
also out of place at a very simple meal 
to which only a few friends sit down1   
but they are in keeping with a rather   
elaborate company luncheon1 and on a    
table set for such a meal they are both 
beautiful and appropriate4  ,there are  
other pretty ways of lighting the table 

besides using candles2 there are devices
 to be used where electricity is        
available1 such as lovely little        
electric candles with rose shades which 
give the effect of real flowers2 then   
there are varieties of lamps1 especially
 the so-called fairy lamp1 a pretty     
thing which is very practical as well as
 attractive2 there are also combinations
 of the lamp and candle1 which have in  
their favour the fact that they do not  
take fire and destroy their shades4 ,but
 nothing is ever prettier than the      
old-fashioned wax candle in white or    
colour1 in silver candlesticks1 with or 
without shades4 ,nothing gives such     
reflections on the dishes1 the silver   
and glass1 and the mirror-like surface  
of polished wood as their flickering    
lights4 ,if one owns several of these1  
she has the foundation for endless      
variety4 ,she may group them in twos1 or
 stand them singly about the table1 or  
she may buy a branched top and convert  
one into a candelabrum1 or she may      

arrange several candelabra in the same  
way4  ,as to shades1 a clever woman can 
always keep herself supplied with       
prettier ones than the shops can afford1
 provided she is skilful with the needle
 and paint brush4 ,she can have them of 
plain pasteboard with a border in       
colours and a pattern of painted        
flowers1 or a conventional design4 ,or1 
she can buy dozens of silk or cotton    
rose petals and make really beautiful   
things with them4 ,or1 if she has plenty
 of money and no time to spare1 she can 
buy almost anything1 from simple shades 
of paper roses or chrysanthemums to     
imported arrangements made by artistic  
fingers in silk and flowers together4   
,unless1 however1 she is prepared to buy
 a new set quite frequently1 she will   
always invest in one or two more than   
she needs1 lest some day she finds one  
burned and none to match it in the      
shops4  ,guest cards are really         
necessary1--primarily1 in order to avoid
 confusion in seating a number of       

persons in a short time1 but with a     
secondary reason for their existence    
which is not to be overlooked3 they     
enable the hostess to seat together     
those who have most in common and who   
will start the ball of conversation     
rolling1 and keep it going4 ,many a meal
 has proved stupid and tiresome to some 
one because she sat by an uncongenial   
fellow-guest2 a hostess shows her       
tact--or her lack of it--by the way she 
plans the seats of those who are to     
surround the table4  ,as to favours1    
they are in no way essential2 they are  
suggested here merely because they      
afford some opportunity for originality1
 and serve to break the ice at the very 
beginning of a meal4 ,they are not for  
the older woman1 who will doubtless     
despise them1 but for the girl-hostess  
who is gay enough still to care for     
whatever raises a laugh4 ,they should   
depend for their worth not on any       
intrinsic value1 for they should have   
none1 but on their cleverness1 their    

appropriateness2 those mentioned are    
only suggestions2 every hostess should  
from these go on to others which have   
more to them4  ,just a word of warning  
as to the menu4 ,do not try and         
transform into a function what should be
 only a light and pleasant luncheon4    
,the moment that is done1 and a demand  
is made for extreme thought and         
preparation on the part of the hostess1 
and formality on the part of the guests1
 that moment the whole affair becomes a 
weariness to the flesh and spirit1 and  
the charm is gone4 ,there is no limit to
 the number of courses a hostess may    
offer if she really sets out to show    
what she can do if she tries2 every year
 gastronomic possibilities increase1 and
 an ambitious woman may pile pates on   
croquettes1 and salads on sherbets1 and 
creams on top of everything else ad     
libitum1 if she so wishes4 ,but a       
luncheon should be a luncheon1 not a    
cooking-school display4 ,it should be   
delightful to the eye1 delicious to the 

palate1 sufficiently elaborate to show  
respect to one's guests1 and yet simple 
enough to be in good taste2 restraint   
rather than ostentatious display should 
give the meal the refining touch which  
is needed to make it really complete4   
,january   ,by a happy omen our year    
begins with a gala day2 time was when   
the very mention of ,new ,year's ,day   
brought to our minds the thought of     
confusion and fatigue1 but all that is  
past2 nowadays we observe the incoming  
of the year with quiet entertaining of  
our friends with small receptions1      
family dinner-parties1 and luncheons1   
more or less elaborate4 ,it is not      
necessary1 however1 that all ,new ,year 
luncheons should come on the very day   
itself1 for one can have all the        
essential features at a meal given      
during the first half of the month4 ,but
 whenever it comes1 it should be a      
scarlet luncheon as far as the          
decorations are concerned1 for ,january 
days are sure to be gloomy4 ,for a large

 company a beautiful table can be       
arranged with a central mass of         
poinsettias in a gilded basket1 scarlet 
candles1 and something scarlet in the   
menu1 just enough to emphasize the idea 
of the luncheon4 ,if the table is a     
small one and the poinsettias are too   
large to be effective1 have a bowl of   
scarlet carnations with asparagus ferns1
 or put the flowers in a mound of moss4 
,if you have silver candlesticks1--and  
they are the prettiest of all1--you can 
group them in twos1 provided they are   
not too large1 putting them at either   
end of an oblong table1 or having three 
pairs if the table is round4 ,it is     
always in keeping on a dark day to have 
the candles unshaded1 the glow reflected
 on the polished surfaces giving a      
peculiarly brilliant and cosy effect2 if
 shades are preferred1 of course they   
should be scarlet1 like the candles4    
,put a quantity of small dishes about1  
containing olives1 salted almonds1      
candied ginger or fruits1 and bonbons2  

they are not only useful1 but help to   
decorate the table4 ,use doilies in     
preference to a cloth1 and a centrepiece
 of lace1 or embroidered linen and lace4
  ,illustration3 ,,table ,,set ,,for ,a 
,,january ,,luncheon4  ,the obvious     
thing in the way of a guest card is a   
calendar1 in some form2 if you sketch   
you can make one that is prettier and   
more characteristic than one that is    
purchased4 ,a tiny calendar may be      
mounted on a square of cardboard with a 
small snow scene in the background1 or a
 picture of ,father ,time may be placed 
above a quotation2 or there may be an   
outline of an hour-glass above the      
calendar and the guest's name and the   
date of the luncheon below4  ,,menu     
,,oyster ,,cocktail4   ,,green ,,pea    
,,bisque4 ,,croutons4   ,,creamed ,,fish
 ,,in ,,cucumbers4   ,,quail ,,on       
,,fried ,,mush4 ,,currant ,,jelly4      
,,potato ,,puff4 ,,french ,,peas4 ,,hot 
,,rolls4   ,,tomato ,,jelly ,,in        
,,forms4 ,,mayonnaise4   ,,pim-,,olas4  

,,cheese ,,straws4   ,,snowball ,,ices4 
,,snowball ,,cakes4   ,,coffee4         
,,bonbons4  ,for the cocktail1 select   
small oysters and pour over them a      
dressing made by mixing two teaspoonfuls
 of horse-radish with the juice of two  
lemons1 two teaspoonfuls of tomato      
catsup and one of ,tabasco sauce4 ,this 
rule makes enough for five persons4 ,put
 eight oysters in a tall1 shallow glass 
and cover with this dressing and put on 
the ice long enough to thoroughly chill 
them4 ,the cocktail is also prettily    
served in ice-shells which are to be had
 of the caterer1 or one can make them at
 home by piling up small1 scalloped tins
 half filled with water and freezing2   
the tins will separate readily when they
 are slightly warmed4  ,if one lives    
where cucumbers are procurable in       
,january1 a delicious dish is made by   
cutting off a slice from each cucumber1 
scooping out the inside1 heating them1  
filling with a thick creamed fish1      
replacing the slice and serving hot4    

,the combination of the fish and        
cucumber flavours is delightful4 ,if one
 is away from the city markets1 however1
 have a course of lobster cutlets with  
sauce tartare in the place of this4 ,the
 salad is one of the best and most      
attractive for a winter's day4 ,it is   
made by heating1 seasoning1 and         
straining the thick part of canned      
tomatoes and setting them with gelatine 
in small individual moulds1--little     
rings are pretty1--and when they are    
firm turning them out on the inner      
leaves of lettuce2 the inside of such a 
circle is to be filled with mayonnaise1 
or1 if the jelly is in mounds1 the      
mayonnaise is to be heaped around each  
and the whole sprinkled with chopped    
parsley4  ,the ice cream can be         
furnished by the caterer in the form of 
perfect snowballs1 which are attractive 
on a winter's day1 especially with the  
cakes1 but if they are not to be had a  
white cream served with maraschino      
cherries is delicious4 ,the cakes are   

made by scooping out rounded spoonfuls  
from a large angels' food and dipping   
them first in warm1 boiled frosting and 
then rolling them in grated cocoanut4   
,no sherbet is suggested for this       
luncheon1 as one cold dish is enough for
 a ,january meal2 still1 if you wish to 
make it rather more elaborate you can   
introduce a course of orange ice or     
,roman punch after the quail2 or you may
 make a formal luncheon of it by        
changing it in several ways4  ,,menu    
,,oysters ,,on ,,the ,,half-,,shell4    
,,green ,,pea ,,bisque4 ,,croutons4     
,,lobster ,,cutlets4 ,,sauce ,,tartare4 
,,slices ,,of ,,turkey-,,breast4        
,,currant ,,jelly4   ,,french ,,peas4   
,,pineapple ,,sherbet4   ,,quail ,,on   
,,toast4 ,,french ,,dressed ,,lettuce4  
,,snowball ,,ices4 ,,snowball ,,cakes4  
,,coffee4 ,,bonbons4   ,a ,,musical     
,,luncheon  ,the twenty-seventh of      
,january is ,mozart's birthday1 and this
 anniversary gives opportunity for      
entertaining a group of friends who have

 musical tastes1 or possibly a musical  
club4 ,the guests might be asked to come
 at eleven o'clock1 and a musicale might
 precede the luncheon4  ,illustration   
,lay the table very much as for the ,new
 ,year's day luncheon1 with red flowers1
 candles1 and other decoration1 and if  
you wish to emphasise the national      
colours of ,germany1 ,mozart's home1    
have red and chocolate bonbons on the   
table and give each guest a little knot 
of red and white carnations tied with   
black ribbons4 ,for cards1 go to the    
printer and have him strike off small   
cuts of ,mozart's head on squares of    
cardboard2 all printers have cuts of    
distinguished people1 and they can be   
reproduced for about a dollar a dozen4  
,just under the cut draw in pen and ink 
a bar of music from one of the          
composer's works with his name attached 
in tiny letters4  ,illustration3        
,,musical ,,luncheon ,,favours4  ,at    
each plate may be one of the ingenious  
favours to be had at the confectioner's 

in the shape of a violin1 a small piano1
 a banjo1 a harp1 or a mandolin4 ,the   
ices may also be in these same shapes4  
,,menu    ,,grape ,,fruit4   ,,clam     
,,broth ,,with ,,strips ,,of ,,toast4   
,,pigs ,,in ,,blankets4   ,,veal        
,,cutlets1 ,,breaded4   ,,sweet ,,potato
 ,,croquettes4 ,,asparagus ,,tips4      
,,hot ,,rolls4   ,,cream ,,cheese       
,,salad4 ,,nut ,,sandwiches4   ,,ice    
,,cream ,,in ,,forms4 ,,cakes4          
,,coffee4 ,,bonbons4  ,the pigs in      
blankets are made by seasoning large    
oysters and folding each one in a very  
thin strip of bacon1 pinning it with a  
small toothpick and browning in the     
frying-pan4 ,the cutlets are to be cut  
in strips the size and shape of         
croquettes1 breaded and fried4 ,the     
asparagus served with this is1 of       
course1 canned4 ,the salad is made by   
adding a little olive oil or cream to   
cream cheese1 colouring it green with   
fruit colouring and moulding into balls 
the size of a hickory nut4 ,these are to

 be laid on lettuce and a spoonful of   
mayonnaise added4 ,a pretty change from 
the ordinary mayonnaise may be used with
 these green balls3 a tablespoonful of  
unsweetened1 condensed milk is used in  
place of the yolk of an egg2 it is      
beaten1 the oil and vinegar or lemon    
juice and seasoning added exactly in the
 same order and proportion as is usual2 
the result will be a stiff1 foamy white 
mayonnaise4 ,the sandwiches to serve    
with this salad are made of chopped     
,english walnuts spread on bread and    
butter with just enough mayonnaise to   
moisten them4   ,a ,,japanese ,,luncheon
 ,,for ,,children  ,illustration        
,nothing could give children greater    
pleasure than a luncheon given for them1
 especially a ,japanese luncheon1 which 
affords opportunity for odd and pretty  
decorations4 ,the dining-room should be 
darkened and wires drawn across from    
side to side1 fastened to the picture   
moulding2 from these may be hung a dozen
 or more very small paper lanterns1 some

 over the table and others about the    
room4 ,in the centre of the table may   
stand two good-sized ,japanese dolls1   
back to back1 with a ,japanese umbrella 
over them4 ,instead of the usual doilies
 or table-cloth1 the table may be spread
 with delicate white ,japanese paper    
napkins with lace borders1 and about it 
may be scattered small metal trays1     
purchased at a curio shop1 filled with  
candied ginger1 candied orange peel1    
,japanese nuts1 and various oriental    
sweets4 ,at each plate may be a little  
lacquer box filled with candy1 and the  
ice cream may be either in the forms of 
,japanese children or else a plain cream
 served in small scarlet tea boxes to be
 had also at the ,japanese stores4 ,the 
china used for this luncheon might be   
,japanese1 to keep everything in        
harmony4  ,the menu for a children's    
luncheon should be a very simple one if 
the children are young2 in this one the 
salad may be omitted if it is thought   
best4  ,,menu    ,,cream ,,of ,,celery  

,,soup4   ,,scalloped ,,fish ,,in       
,,shells4   ,,stewed ,,chicken4         
,potatoes4 ,,peas4   ,,bread ,,and      
,,butter ,,sandwiches4   ,,celery       
,,salad4 ,,crackers4   ,,ice ,,cream4   
,cakes4 ,,cocoa4   ,,japanese ,,nuts4   
,this ,japanese luncheon is quite pretty
 enough for children of a larger growth4
 ,with a more elaborate menu1           
decorations of artificial camellias or  
peach blossoms1 and if it is desired to 
have it really oriental1 ,japanese      
costumes for both hostess and guests1 it
 might be easily carried out very       
attractively4 ,a menu which would       
suggest ,japanese cooking without       
actually following it might be something
 like this3--  ,,menu    ,,brown ,,soup 
,,with ,,forcemeat ,,balls4   ,,fish1   
,,baked ,,in ,,shells ,,with ,,chopped  
,,pickle ,,over ,,it4   ,,chicken ,,and 
,,rice ,,stewed ,,with ,,curry4         
,,devilled ,,eggs ,,on ,,lettuce4       
,,mayonnaise4   ,,ice ,,cream ,,in      
,,japanese ,,boxes4   ,,tea4 ,,candied  

,,ginger4 ,,japanese ,,nuts4  ,another  
luncheon which small children would     
enjoy hugely would be one in which      
everything suggested their friend ,alice
 of ,wonderland4 ,the table should be   
laid as for an ordinary luncheon1 and in
 the centre should be a mass of green   
with the hero of the book1 the ,white   
,rabbit himself1 standing erect in the  
middle1 dressed as in the familiar      
frontispiece1 in a plaid coat and       
waistcoat1 holding a watch4 ,each child 
should have a card with its name and a  
sketch of one of the familiar characters
 in the story1 such as the ,mock        
,turtle1 the ,dormouse1 the ,march      
,hare1 the ,white ,queen or ,humpty     
,dumpty1 with one of their famous       
sayings written beneath4 ,all the       
candies on the table should be in the   
shapes of animals2 animal crackers      
should be served with the cocoa1 and if 
possible the ice cream should be in the 
shape of white rabbits4  ,children's    
luncheons depend for their success1 not 

so much on an elaborate menu or handsome
 decoration of flowers1 as on small1    
ingenious devices which appeal to them4 
,anything which seems to their          
unsophisticated souls novel or beautiful
 will give infinite pleasure and will   
never be forgotten4 ,such a decoration  
as was used for a dinner-party at the   
,white ,house not many years ago might  
well be reproduced for a child's        
luncheon with the assurance that it     
would be a great success4  ,a long1     
narrow pan of water stood on an oblong  
table1 the outside completely hidden by 
small1 growing ferns1 planted in moss4  
,in the centre of the pan was a         
miniature rockery1 a pile of stones the 
size of one's fist1 with these same     
ferns planted in all the crevices4 ,but 
the charming thing was a little flock of
 china ducks1 geese1 swans1 and tiny    
yellow goslings which floated on the    
surface of this small lake1 moving      
somewhat as the table was stirred more  
or less by the restless guests4 ,this   

arrangement for a children's party would
 be irresistible4     ,february   ,this 
month brings the two most important gala
 days of the year1 and gives therefore  
the best possible opportunity for       
entertaining at luncheon4 ,then1 too1   
this is the time when every one is      
giving teas1 dinners1 and social affairs
 of all sorts and the sense of gaiety is
 inspiring to all hostesses4 ,in cities 
the spring flowers1 fruits1 and         
vegetables begin to come in with this   
month1 and there ample scope is given   
for a fresh and delicious menu4 ,of     
course1 where one has no access to large
 markets she must content herself with  
the usual winter foods1 yet with a      
little ingenuity she can give the       
impression of a spring-like meal1 using 
the resources at her command4           
,illustration3 ,,for ,a ,,st4           
,,valentine ,s ,,day ,,luncheon4  ,a    
luncheon on ,valentine's ,day is one of 
the prettiest possible1 for the         
profusion of flowers which might be     

excessive at another time is quite the  
proper thing now1 and the accessories of
 the occasion1 the ribbon bows1 the     
cupids1 the heart-shaped cakes and ices 
all make the table attractive4 ,lay it  
as daintily as possible with your most  
elaborate doilies1 your prettiest       
candle-shades1 and all your odd little  
dishes of silver4 ,of course1 pink is   
the colour to choose1 and the more pink 
roses you can have1 the better4 ,a very 
beautiful table which will suggest the  
day at first sight is set with five tall
 slender glass vases1 one in the centre 
and four grouped around it at intervals 
filled with roses4 ,this arrangement    
really takes no more flowers than is    
required for one large bunch1 but the   
effect is of far more4 ,the florist will
 sell or rent to you a large snow-white 
dove1 the emblem of ,venus1 which can be
 suspended from the ceiling with an     
invisible wire2 you can tie a number of 
narrow pink ribbons to his feet1 or to  
his bill1 and draw them down to the     

table1 fastening two or three by each   
plate with a pink rose4 ,if you have a  
large bisque ,cupid it will do quite as 
well as the dove1 and if you prefer to  
use vines instead of ribbon1 these will 
form a sort of bower under which the    
meal is served4 ,put the central vase on
 a lace centrepiece laid over pink silk1
 and if your doilies are of lace they1  
too1 may be lined with pink for this one
 occasion4 ,there are candle-shades made
 of small paper roses which are very    
inexpensive and pretty1 and these may be
 used with pink candles in silver       
sticks4 ,if you fancy the idea1 large   
pink satin bows laid on the corners of  
the table1 if it is a square one1 or at 
intervals if the table is round1 add to 
the colour4 ,fill your bonbon dishes    
with small heart-shaped candies1        
pink-iced cakes of the same shape1 and  
candied rose leaves1 in addition to     
those filled with the usual olives and  
salted almonds4  ,your guest cards will 
of course be valentines1 and you can buy

 them in any variety and at any price1  
but the most appropriate are those      
painted with old-fashioned figures1 or  
with ,watteau-like groups4 ,of course1  
if these valentines are on heart-shaped 
cardboard they are still better2 it is  
easy for one who paints in water-colour 
to decorate such pieces of board with   
figures and an appropriate rhyme or a   
quotation1 adding the name of the guest 
and the date of the luncheon4 ,besides  
these cards1 there are boxes in heart   
shapes of all prices1 from the plain    
ones which need the addition of         
sketches1 to those of satin which come  
from ,paris and cost a small fortune4   
,the plainer boxes may take the place of
 guest cards1 and so serve a double     
duty2 in any case1 the boxes may be     
filled either with tiny candy hearts or 
with rose leaves such as are in the     
small dishes4  ,the sandwiches served   
with the meal are of course to be cut   
out with a heart-shaped cutter1 as are  
the cakes1 and the latter should have   

small silver arrows stuck through each  
of them4  ,,menu    ,,clams ,,on ,,the  
,,half-,,shell4   ,,cream ,,of ,,spinach
 ,,soup ,,with ,,whipped ,,cream4       
,,whitebait4 ,,brown ,,bread ,,and      
,,butter4   ,,chicken ,,mousse4 ,,stoned
 ,,olives4   ,,chops ,,with ,,peas4     
,,bermuda ,,potatoes4   ,,grape ,,fruit 
,,salad4 ,,cheese ,,sandwiches4   ,,ice 
,,cream ,,hearts4 ,,cakes4   ,,coffee4  
,,bonbons4  ,the cream of spinach soup  
is made by cooking the vegetable until  
very tender1 pressing it through a sieve
 and adding hot1 thickened milk2 a      
little whipped cream is to be put in the
 bouillon cups before the soup is poured
 in4 ,the whitebait is one of the most  
delicious things in our winter markets2 
it is a very tiny fish of delicate      
flavour1 and while it is rather         
expensive at first thought1 it is not so
 in reality1 for it is so light that a  
pound goes a long way4 ,it is cooked    
after being dredged with flour1 by      
frying for only a moment in a wire      

basket in hot fat1 and served with a bit
 of lemon on rounds of lace paper2 brown
 bread and butter in thin strips is     
passed with it4 ,if it is not to be had1
 and of course outside a city it is     
difficult to obtain1 lobster ,newburgh1 
made from the canned fish1 is an        
excellent substitute4 ,about a pint of  
the meat is needed for eight persons2 a 
half-pint of cream is put on the stove  
with the yolks of two well-beaten eggs2 
when it thickens the lobster is added1  
then the seasoning and last a dash of   
sherry1 and it is served in ramekins or 
paper cases4  ,the chicken mousse is a  
cold dish1 made by chopping and pounding
 the cooked white meat of chicken until 
it is a paste1 seasoning1 and adding    
enough chicken stock in which gelatine  
has been dissolved to thoroughly moisten
 it2 it is then whipped with an         
egg-beater until light1 pressed in a    
pan1 and allowed to harden2 sometimes in
 addition to the stock a half cup of    
whipped cream is mixed in1 and this is  

an improvement to the ordinary rule for 
making it4 ,when it is to be used it is 
sliced and cut out in heart-shaped      
pieces2 two stoned olives are put on the
 plate with each piece1 or1 if you      
prefer it1 a spoonful of sauce tartare4 
,the ices may be of strawberry cream or 
of raspberry ice or a mixture of both1  
they are to be heart-shaped1 as has been
 said1 and each one should have a sugar 
arrow stuck through it4 ,if you prefer  
roses to hearts1 these should be laid on
 lace papers4 ,if this course must be   
prepared at home1 the cream can easily  
be coloured a rose tint with fruit      
colour1 and a spoonful served in a      
dainty little box made of pasteboard    
covered with rose crepe paper1 cut to   
resemble petals of the flower1 tied with
 ribbons to match4   ,,washington',s    
,,birthday ,,luncheon  ,the             
twenty-second of ,february suggests that
 an almost unlimited amount of ingenuity
 may be spent in preparing a meal in    
honour of the ,father of our ,country4  

,there is opportunity for decoration    
such as few gala days offer1 and this   
may easily be the prettiest luncheon of 
the year4  ,if the meal is an informal  
one a centrepiece may be arranged which 
will amuse the guests4 ,get at the      
florist's a small dead plant1 such as an
 azalea1 and pick off some of the twigs1
 making a symmetrical tree of diminutive
 size4 ,at a ,japanese shop you can buy 
the pretty artificial cherry blossoms   
used to set off the bric-a-brac in the  
windows1 and these can be fastened to   
the twigs with invisible wire1 the      
little tree may stand in a low pot      
filled with moss1 and at its base may be
 a small hatchet4 ,with this1 your      
candle-shades should be a sort of rosy  
white4 ,you might use in preference to  
this a bunch of the cherry branches in a
 vase in the centre4  ,illustration     
,illustration  ,or1 if you prefer to    
have the ,colonial colours1 choose a    
large dark-blue bowl and fill it with   
yellow tulips1 and have all the dishes1 

or at least several sets of plates1 of  
dark-blue ware2 if one does not own     
,staffordshire of her grandmother's or  
the beautiful ,chinese ,canton china1   
still she need not despair1 for the     
shops are full of a cheap and pretty    
imitation of the latter which gives an  
admirable effect4 ,the candle-shades    
should be yellow1 in tulip pattern      
preferably1 and the candlesticks of     
old-fashioned silver4  ,illustration3 ,a
 ,,washington',s ,,birthday ,,favour4   
,at each plate lay a bonbon box in the  
form of a paper hatchet with the handle 
filled with red and white candies1 and  
tie a bunch of artificial cherries to it
 with narrow ribbon4 ,you can get at the
 printer's cards with the head of       
,washington which a line of gold paint  
and a bowknot will transform into a     
miniature4 ,fold your napkins into      
little cocked hats1 and stand small silk
 flags in your dishes of almonds and    
olives4 ,in addition to all this1 you   
can send to ,mount ,vernon for small    

souvenirs in the shape of hatchets1     
supposably made of the actual historic  
cherry-tree1 which may take the place of
 the paper hatchets at the plates4      
,should your luncheon be given for the  
members of some patriotic association1  
you might add the name of some famous   
,revolutionary battle to your guest     
cards1 or possibly a quotation from some
 well-known novel which has historic    
characters1 such as ,richard ,carvel or 
,the ,virginians4  ,,menu    ,,grape    
,,fruit ,,with ,,brandied ,,cherries4   
,,cream ,,of ,,chicken ,,soup4          
,,smelts ,,with ,,sauce ,,tartare4      
,,fried ,,sweetbreads4 ,,mushroom       
,,sauce4   ,,carrots ,,in ,,cases4      
,,bermuda ,,potatoes4   ,,celery ,,and  
,,cabbage ,,salad ,,in ,,peppers4       
,,ice ,,cream ,,hatchets4 ,,cakes4      
,,coffee4 ,,bonbons4  ,cut the grape    
fruit in half and remove the seeds and  
core1 loosen the pulp around the sides  
and put in the cavity in the middle a   
couple of preserved or brandied         

cherries1 with a little of their juice4 
,the soup is a strong chicken stock to  
which cream has been added2 a spoonful  
of whipped cream is put on top of each  
cup as it is served1 and hot crackers   
are passed with it4  ,put a little      
water-cress on the plate with the smelts
 as well as the sauce4  ,sweetbreads are
 especially good with both mushrooms and
 carrots1 though one does not often see 
the latter vegetable with them1 but     
creamed1 in small paper or paste cases1 
they are by no means to be despised1    
above all1 if they are the new ones     
which have just come to market4  ,the   
salad is made by cutting off the tops of
 green peppers1 removing the seeds and  
filling them with shredded celery and   
cabbage with stiff mayonnaise1 and      
serving on lettuce2 if the peppers are  
not to be had1 the salad may be put     
directly on the lettuce4 ,the cheese    
straws are made by sprinkling thin      
strips of pie-crust with red pepper and 
grated cheese1 twisting a little and    

browning in the oven4  ,the ice cream   
hatchets must come from the caterer2    
they are extremely realistic with the   
initials ,gr4 ,w4 on their handles1 and 
add greatly to the gaiety of the        
occasion2 but if they are not to be had1
 the hostess can serve in their place a 
plain cream in little cocked hats1 or   
have it sliced with a few preserved or  
brandied cherries on each slice4 ,the   
bonbons passed with the coffee may be   
one or more kinds of candied cherries to
 be found in great variety at the       
confectioner's4  ,a still more elaborate
 menu might be this one3--  ,,menu      
,,grape ,,fruit ,,with ,,cherries4      
,,cream ,,of ,,chicken ,,soup4   ,,fried
 ,,oysters ,,with ,,sauce ,,tartare4    
,,chicken ,,croquettes ,,with ,,peas4   
,,sweetbreads1 ,,mushroom ,,sauce4      
,,carrots ,,in ,,cases4 ,,bermuda       
,,potatoes4   ,,cherry ,,sherbet4       
,,celery ,,and ,,cabbage ,,salad ,,in   
,,green ,,peppers4   ,,ice ,,cream      
,,hatchets4 ,,cakes4   ,,coffee4        

,,bonbons4  ,illustration3 ,,also ,,for 
,a ,,february #bb ,,luncheon4  ,the     
sherbet course is exceedingly pretty4   
,the ice is made from home-made candied 
cherries and put in glass sherbet cups  
with a little bunch of artificial       
cherries tied to the handle with green  
ribbon the colour of the leaves4   ,a   
,,shrove ,,tuesday ,,luncheon  ,shrove  
,tuesday comes the day before ,lent     
begins1 and there is always much gaiety 
on hand by way of a temporary farewell  
to festivities4 ,the old custom of      
serving pancakes on this day should not 
be forgotten in planning one's menu for 
the gala day meal2 true1 they are       
certainly an unusual dish for luncheon1 
but they should by no means be omitted4 
,there is a very beautiful and odd      
decoration to be made with delicate     
white flowers and tiny white candles1   
which can be arranged with little       
trouble4 ,have a low mound of moss for a
 foundation with a border of maiden-hair
 fern2 stand ,roman hyacinths or lilies 

of the valley in this1 not too near     
together1 with the candles between1     
having first inserted a toothpick in the
 bottom of each and had them on the ice 
over night to prevent them from melting 
too soon4 ,keep all the colour on the   
table green and white1--the candles1 the
 china1 if possible1 and the ice cream4 
,the pancakes should be made very large1
 one covering the whole griddle1 spread 
with jelly1 rolled1 and sprinkled with  
sugar4 ,one1 or at most two1 should     
serve a tableful of guests4  ,,menu     
,,bouillon4   ,,oysters ,,on ,,skewers4 
,,chops ,,and ,,peas4 ,,french ,,fried  
,,potatoes4   ,,asparagus ,,tips ,,with 
,,mayonnaise4   ,,french ,,pancakes4    
,,pistache ,,ice ,,cream4 ,,cakes4      
,,coffee4 ,,bonbons4  ,the oysters are  
to be rather small1 and put on skewers  
with bits of thin bacon alternating1 and
 fried quickly till crisp2 serve on     
toast with lemon4 ,this is an easily    
prepared and delicious dish and one     
which makes a good substitute for any   

other suggested in any winter luncheon  
which is not within reach4 ,serve the   
ice cream in cases of white candy1 or   
white cream in green cases1 or use      
whipped cream as a bed around either ice
 cream if cases are not to be had4      
,lincoln's birthday comes early in      
,february1 and a patriotic luncheon can 
easily be arranged for that from the    
suggestions already given for           
,washington's birthday4 ,patriotic      
affairs admit little variation2 red1    
white1 and blue ribbons and flowers1 ice
 cream in paper boxes with red and white
 stripes1 and cards with suitable       
inscriptions are about all one can have 
by way of appropriate decoration4       
,march   ,with ,march comes a lull in   
the social world4 ,lent holds sway1     
whether one professes to observe it or  
not4 ,dinners1 receptions1 dances1 are  
all postponed for a time1 and quiet teas
 and luncheons are the accepted forms of
 entertaining4 ,a ,lenten luncheon gives
 opportunity for a meal without meat1   

one which may be a pleasant change from 
the usual menu1 and still will not      
suggest a fast4   ,a ,,lenten ,,luncheon
  ,for this no colour is so appropriate 
as violet1 and luckily this is the month
 when the flower itself appears most    
plentifully in market4 ,in arranging the
 table it may be well to depart for once
 from the rule of having all the linen  
in white1 and use any violet-embroidered
 pieces you happen to have4 ,such a     
centrepiece is especially pretty1 under 
the real flowers1 and violet and white  
china1 if you have it1 will make an     
attractive table4 ,in the centre have a 
basket of rough green straw tied with   
ribbons of violet1 and filled with a    
mass of the flowers arranged to look    
like one large1 loose bunch1 but really 
in a quantity of small bunches which are
 to be given to the guests as they leave
 the table at the close of the meal1    
unless you prefer to have a knot of the 
flowers at each place1 tied with narrow 
ribbons4 ,this giving of individual     

bunches of flowers at the beginning of  
the meal1 although always a graceful and
 pretty custom1 is not seen just now as 
much as formerly4  ,if you use candles1 
have them of violet1 with plain violet  
shades edged with the flowers sewed to  
the paper or silk foundation2 or else   
have plain shades of heavy paper painted
 with wreaths of the flowers4 ,your     
cards may match these1 being squares of 
cardboard almost covered with a wreath  
of violets1 with a bowknot painted on   
it1 and the name of the guest written   
across the flowers4 ,your bonbon dishes 
may be filled with candied violets and  
other violet-tinted sweets4  ,,menu     
,,oysters ,,on ,,the ,,half-,,shell4    
,,bouillon4   ,,halibut ,,timbales      
,,with ,,lobster ,,sauce4   ,,salmon    
,,croquettes ,,with ,,peas4   ,,shad    
,,with ,,roe4 ,,new ,,potatoes4         
,,cucumbers4   ,,violet ,,cabbage       
,,salad4   ,,brown ,,bread ,,and        
,,butter4 ,,olives4   ,,violet ,,ice    
,,cream4 ,,cakes4   ,,coffee4 ,,bonbons4

  ,if shad is not in market as yet1     
though it should be in ,march1 use any  
broiled fish2 if white fish is          
obtainable1 nothing is nicer1 especially
 if it is planked4 ,the salad is an odd 
one2 a head of purple cabbage is taken1 
the leaves turned back and the centre   
cut out2 a white cabbage is shredded and
 mixed with as much shredded celery and 
stiff mayonnaise1 and this is put into  
the purple cabbage head1 and it is      
passed on a round platter to the guests4
  ,the ice cream is a plain one coloured
 violet with fruit colour2 it is put in 
a circular border mould and turned when 
firm out on a bed of whipped cream2 the 
centre of the mould is heaped with this 
same whipped cream1 and over the whole a
 quantity of candied violets is         
sprinkled4 ,on the edge of the platter a
 wreath of natural violets is arranged  
with their leaves1 making a really      
beautiful dish4 ,if this seems too      
elaborate1 or if the flowers are not    
abundant1 fill meringue shells with the 

violet cream and tie two together with  
narrow violet ribbon and lay on rounds  
of lace paper on each plate2 the cream  
should rather more than fill the shells4
  ,if you prefer a menu with less fish  
and some meat1 this would do3--  ,,menu 
,,oranges4   ,,bisque ,,of ,,oyster     
,,soup4   ,,halibut ,,timbales ,,with   
,,shrimp ,,sauce4   ,,chicken ,,and     
,,pim-,,olas ,,in ,,cases4   ,,sliced   
,,breast ,,of ,,duck4 ,,currant ,,jelly4
   ,,potato ,,roses4   ,,apricot        
,,sherbet4   ,,sardine ,,salad4         
,,mayonnaise4   ,,violet ,,ice ,,cream4 
,,cakes4   ,,coffee4 ,,bonbons4  ,the   
oranges are to be prepared as was the   
grape fruit2 that is1 the pulp is       
loosened from the sides after a thick   
slice has been cut from the top1 the    
core is taken out1 and powdered sugar   
and sherry1 if you use it1 put in4 ,the 
creamed chicken has chopped pim-olas    
added to it to give a delicious flavour4
 ,the salad is an aspic with one sardine
 embedded in each small mould4 ,the     

potato roses are made by pressing mashed
 potato through a tube in spirals1 and  
browning in the oven4  ,sometimes one is
 moved to give a luncheon ,just for fun1
 on some gala day which suggests that   
informality will be in keeping with its 
atmosphere4 ,of course one invites to   
such a meal only such of one's friends  
as will appreciate the spirit in which  
the luncheon is given2 nothing is more  
discouraging than to have one's little  
jokes fall flat1 as they are sure to1   
unless all are in sympathy4   ,a ,,st4  
,,patrick',s ,,day ,,luncheon  requires 
kindred spirits to really enjoy it4     
,illustration3 ,,for ,a ,,st4           
,,patrick',s ,,day ,,luncheon4  ,of     
course the meal should be carried out in
 green1 ,ireland's colour1 and potato   
salad should be one of the distinctive  
,irish dishes4 ,have a white and green  
centrepiece1 and if you have any green  
and white china have it conspicuously   
used1 and for decoration get from the   
florist a wire harp1 typical of that    

which ,once thro' ,tara's halls1 and    
cover its frame and strings with        
delicate green vines1 letting their ends
 trail on the table4 ,stand small green 
flags among your candies and olives1 and
 have pistache nuts among the salted    
almonds4 ,if you use candles1 have them 
green with their shades decorated in    
shamrock1 which is like a small clover4 
,for cards use the same thing1 painted  
in little bunches tied with ribbon1 or  
have a sketch of a typical ,irish       
peasant1 or of a tiny white-washed      
cottage with vines as one sees so many  
in ,ireland4 ,under the name of the     
guest put a quotation from ,moore1 the  
poet of the country1 the more familiar  
the better4 ,have your bonbons in the   
form of small potatoes1 or else give    
each person one of the bonbon boxes     
which look exactly like large ,irish    
potatoes1 and fill it with green        
candies4  ,illustration3 ,,potato       
,,bonbon4  ,,menu    ,,grape ,,fruit4   
,,cream ,,of ,,green ,,pea ,,soup4      

,,shad ,,roe ,,with ,,sauce ,,tartare4  
,,chops1 ,,with ,,peas ,,and ,,bermuda  
,,potatoes4   ,,lemon ,,sherbet ,,in    
,,lemon ,,baskets4   ,,potato ,,salad4  
,,lettuce ,,sandwiches4   ,,pistache    
,,ice ,,cream4 ,,cakes4   ,,coffee4     
,there is just enough green about this  
meal to suggest the day1 without trying 
to have the whole in the colour1 a thing
 seldom seen now1 though not long ago it
 was thought a very pretty fancy4  ,this
 potato salad is a very delicious one1  
not to be despised because of its       
plebeian name4 ,it is made by mixing    
equal parts of cold boiled potatoes cut 
into cubes with olives in rather large  
bits and blanched ,english walnuts1 the 
whole covered with a stiff mayonnaise4  
,the sandwiches passed with this are    
made by spreading thin slices of bread  
and butter with leaves of lettuce and   
mayonnaise1 rolling them and tying with 
a narrow green ribbon4  ,the ice cream  
may be either a melon mould of ,french  
cream covered with a thick layer of     

pistache1 or else a brick of the        
pistache with a centre of lemon ice4    
,the little cakes should be iced with   
green4   ,,quotations ,,from ,,moore    
,when friends are nearest1 when joys are
 dearest1 oh1 then      remember me4    
,here still is the smile that no cloud  
can o'ercast1   ,and a heart and a hand 
all thine own to the last4    ,you may  
break1 you may shatter the vase if you  
will1   ,but the scent of the roses will
 hang round it still4    ,oh1 there are 
looks and tones that dart   ,an instant 
sunshine through the heart4             
,there's nothing half so sweet in life  
as love's young      dream4   ,a        
,,christening ,,luncheon  ,the day that 
the baby is christened is surely a gala 
day1 and one that admits a very dainty  
and beautiful luncheon after the        
service4 ,of course the colour of the   
decorations1 whether in the parlours or 
the dining-room1 should be white1 and   
the flowers should be the delicate ones 
suggestive of childhood1 such as white  

violets1 ,roman hyacinths1 lilies of the
 valley1 and daisies2 these should be   
mingled with asparagus fern and other   
airy green1 and used as lavishly as     
one's purse will permit4 ,on the table  
spread for the luncheon there should be 
only white decorations4 ,for this       
occasion it is more appropriate to use a
 cloth of plain damask or heavy linen   
and lace rather than the usual doilies1 
the centrepiece being of lace4 ,if      
candles are used1 they should be white  
with shades of silver2 the appointments 
of the table should be1 as far as       
possible1 of glass1 and all the bonbons 
and other decoration of white1 such as  
candy baskets filled with crystallised  
fruits4  ,illustration  ,the centrepiece
 may be a wicker cradle painted white   
and tied with white ribbons1 filled with
 delicate flowers and asparagus ferns1  
and the ices may be in cradle shape     
also4  ,,menu    ,,cream ,,of ,,corn    
,,soup4   ,,timbale ,,of ,,halibut ,,in 
,,melon ,,shape4   ,,lobster ,,sauce4   

,,chicken ,,breasts ,,with ,,celery     
,,sauce4   ,,potato ,,balls4   ,,orange 
,,sherbet4   ,,sweetbreads ,,in ,,aspic 
,,with ,,white ,,mayonnaise4   ,,ices   
,,in ,,forms4 ,,angels' ,,food4         
,,coffee ,,with ,,whipped ,,cream4  ,the
 fish is prepared by putting a pound and
 a half of boiled halibut through a     
sieve1 adding a teacup of whipped cream1
 seasoning1 and the whites of five eggs 
well beaten2 the whole is put in a      
buttered mould and steamed for half an  
hour1 turned out on a round platter with
 the lobster sauce around it1 and       
passed4 ,the sauce for the chicken is   
made by pressing stewed celery through a
 sieve1 adding seasoning and thickening4
 ,stewed celery may be served with the  
chicken in place of this sauce4  ,the   
sweetbreads are cleaned1 blanched by    
throwing in cold water when taken from  
that in which they have been boiled1 and
 cut in bits2 they are then seasoned and
 put in small moulds and aspic1 or      
melted beef extract1 and dissolved      

gelatine is poured over them4 ,when they
 are served they are put on lettuce     
leaves and a white mayonnaise is put by 
the side of each4  ,the cream may be in 
the form of cradles1 as has been        
suggested1 or a white cream may be      
served in spun sugar cases1 or1 if      
neither of these is to be had1 a plain  
cream may be served in slices with      
whipped cream around each4 ,the cake    
should be passed in a large iced loaf1  
and the coffee should have a spoonful of
 whipped cream on top4  ,with the last  
course a large silver tray may be       
carried around the table with a mass of 
white roses and asparagus fern on it1   
which proves to separate readily into   
individual roses1 each one holding a    
tiny card bearing the name of the newly 
named baby1 which the guests will       
doubtless like to preserve as souvenirs 
of the day4  ,to alter this menu a      
trifle for those who do not fancy a     
sherbet and a cream in the same         
luncheon1 have for dessert small moulds 

of whipped cream set with gelatine1     
filled with chopped almonds and         
flavoured with sherry2 serve a spoonful 
of whipped cream with each4 ,this is a  
good dish and one that is easily        
prepared1 and may be substituted in any 
luncheon for the suggested cream when   
that is not just what is wanted4        
,april   ,april brings many other good  
things beside the showers typical of the
 month2 summer now begins to declare    
itself1 and flowers1 fruits1 and fresh  
vegetables are in season4 ,easter       
usually comes in ,april1 and brings not 
only a religious festival but a gala day
 as well1 for ,easter ,monday is holiday
 time the world over4 ,to keep it       
hospitably1 let us have an   ,,easter   
,,luncheon  ,illustration3 ,,for ,,an   
,,easter ,,luncheon4  ,for this1 no     
flowers are so appropriate as jonquils1 
for they are the colour of spring       
sunshine1 and have a suggestion of      
gaiety all their own4 ,they do not lend 
themselves to any arrangement other than

 the massing of them in a bowl1 but they
 do blend well with violets2 and if your
 luncheon is very elaborate1 the two may
 be used1 the jonquils in the centre and
 the violets in a wreath around the     
bowl1 or in smaller bowls about the     
table4 ,a mahogany table is at its best 
with yellow flowers1 each setting off   
the other2 but whatever the table1 lay  
it with doilies2 if you have a yellow   
and white centrepiece1 use it1 but if   
not1 choose a white one4 ,candles are   
not to be used in summer weather1       
unless1 as one sometimes sees them by   
way of decoration1 they are unlighted4  
,illustration3 ,,easter ,,egg4          
,illustration3 ,,easter ,,favour4  ,in  
addition to your little dishes of       
radishes1 almonds1 candied ginger1 and  
other relishes on the table1 have some  
filled with ,easter eggs in candy4 ,each
 guest may have a tiny1 downy chicken at
 her plate1 such as fill the shops at   
this season1 or if you prefer1 a box in 
the shape of an egg1 filled with        

bonbons1 or rather candy eggs4 ,these   
boxes come in all prices1 ranging from a
 few cents for those of plain cardboard 
to the expensive ones in satin which are
 imported and cost an alarming sum2 one 
will have no trouble in finding         
something pretty within her means4  ,the
 ice cream for an ,easter luncheon may  
be very attractive2 it comes in various 
egg forms from the caterer1 but the     
prettiest is that which is in small eggs
 of ice and cream1 in different sizes1  
served in a nest of spun sugar of a     
straw colour4 ,there is also a large    
form in which a hen sits on a larger    
nest of the same sort with little       
chickens peeping from under her wings1  
but this is rather too elaborate for a  
luncheon4 ,if all caterers' forms are   
out of reach1 the best substitute is    
made by serving rounded spoonfuls of a  
very yellow cream as nearly like eggs as
 possible4 ,the menu for the luncheon   
should consist principally of chicken   
and eggs in different styles4  ,,menu   

,,clams ,,on ,,the ,,half-,,shell4      
,,cream ,,of ,,chicken ,,soup4   ,,green
 ,,peppers ,,filled ,,with ,,creamed    
,,salmon4   ,,patties ,,of ,,sweetbreads
 ,,and ,,mushrooms4   ,,chicken ,,in    
,,rice ,,border4 ,,new ,,potatoes4      
,,lemon ,,and ,,peppermint ,,ice4       
,,egg ,,salad4 ,,cheese ,,straws4       
,,ice ,,cream ,,in ,,egg ,,forms4       
,,cake4   ,,coffee4 ,,bonbons4  ,the    
peppers are prepared by cutting off the 
small end and filling them with creamed 
salmon1 heating them in the oven before 
serving4 ,the patties are to be         
purchased at the bakery and filled with 
a mixture of sweetbreads and canned     
mushrooms4 ,the chicken in rice is a    
delicious dish1 and one easily prepared1
 but seldom seen4 ,the white meat of two
 or if necessary three chickens is      
stewed until tender1 then cut into      
pieces about four inches by two1 and put
 in the centre of a border of boiled    
rice which has been turned out on a     
round platter2 a sauce made of the      

strained chicken stock1 thickened and   
with cream added until it is white in   
colour1 is then poured over the whole4  
,if sherry is used it should be added   
the last thing4  ,illustration3 ,,ices  
,,in ,a ,,nest ,,of ,,spun ,,sugar4     
,the sherbet is odd2 make a lemon ice   
and divide it2 colour one half light    
green and flavour with essence of       
peppermint2 serve the two ices together 
in glass cups1 one layer of each4  ,the 
salad is made by cutting a head of      
lettuce into strips with the scissors1  
until it looks like grass1 and putting  
this in a sort of nest shape on the     
plate with the yolks of hard-boiled eggs
 in a group in the centre and mayonnaise
 in a stiff spoonful on top4 ,the cake  
served with the cream should be what is 
called sunshine cake1 an angels' food to
 which the yolks of the eggs has been   
added4  ,illustration3 ,,easter ,,lily  
,,of ,,ice ,,cream4  ,another ,easter   
luncheon may be arranged in green and   
white1 which is even more beautiful and 

stately than this in yellow4 ,for this1 
have a centrepiece of ,easter lilies in 
a tall slender glass vase1 or have three
 such vases down the table1 if it is an 
oblong one1 or several grouped around   
one larger one in the middle if it is   
round4 ,have guest cards painted with   
,easter lilies1 and use only white and  
green decorations of bonbons on the     
table1--ribbon candies are pretty1 or   
candy baskets in green filled with white
 candies4 ,if you use candles on the    
table1 have the shades represent lilies1
 inverted4 ,the little cakes may be iced
 in green1 and the colours carried out  
in the ice cream1 which may be purchased
 in beautiful forms of lilies1 the      
flower being of lemon ice and the leaves
 of pistache cream4 ,or1 if the cream   
must be home-made1 you may have it of   
the pistache and serve it in a bed of   
whipped cream in rounded spoonfuls4 ,or1
 by way of still another method1 have a 
plain white cream and serve it with a   
spray of maiden-hair fern on each plate4

   ,a ,,shakespearian ,,luncheon  ,by a 
curious coincidence1 ,shakespeare's     
birthday and the day on which he died   
are the same1--the twenty-third of      
,april2 so this date is peculiarly      
appropriate for a luncheon to a literary
 club1 or a group of literary friends4  
,there is ample scope here for all sorts
 of ,shakespearian suggestions1 from    
views of his home1 or sketches of ,anne 
,hathaway's cottage on the cards1 to    
quotations taken from one play1 or from 
many2 for reminders of some one heroine1
 or suggestions of some historic event4 
,one might have a ,rosalind or ,juliet  
luncheon1 or carry out in one of half a 
dozen ways some play which a class has  
been studying4  ,illustration  ,the     
flowers should certainly be ,english1   
either roses or primroses1 and the      
decorations should be rather simple1 as 
in keeping with the classic nature of   
the presiding genius of the day4 ,the   
cards might bear a cut of his head1 or  
each guest might have a small plaster   

bust1 preferably one of the odd coloured
 ones which are sold in ,stratford2 the 
plain plaster ones are easily coloured2 
or1 if these little busts are not easily
 procured1 get the small ,japanese masks
 which are so artistic2 they cost but a 
few cents each1 and the expressions will
 convey the idea of comedy and tragedy4 
,strawberries will be in market in      
cities by the latter part of ,april1 and
 these will make a first course4  ,,menu
    ,,strawberries4   ,,bouillon4       
,,soft-,,shell ,,crabs4   ,,broiled     
,,mushrooms ,,on ,,toast4   ,,chops4    
,,peas4 ,,french ,,fried ,,potatoes4    
,,chocolate4 ,,lemon ,,and ,,peppermint 
,,ice4   ,,tomato ,,and ,,lettuce       
,,salad4 ,,french ,,dressing4   ,,cheese
 ,,straws4   ,,coffee ,,mousse4 ,,cakes4
 ,,bonbons4  ,the strawberries should be
 served with their hulls on1 with a     
spoonful of powdered sugar on each      
plate2 this may be moulded in a pyramid 
by pressing it into a little paper horn 
,of course finger bowls should be placed

 on the table at each plate4  ,the      
mousse may be either in a melon form or 
in slices1 as is more convenient1 but a 
little whipped cream served with it is  
an improvement in either case4 ,having  
this dessert1 coffee is not offered at  
the close of the meal1 as is usually    
done1 but a cup of chocolate is passed  
with the chop course4 ,the mousse is    
made by whipping sweetened cream1       
strongly flavoured with black coffee1   
until it is perfectly stiff1 and packing
 it in a mould and burying it in ice and
 salt for at least four hours before it 
is needed4  ,if a breakfast is desired  
for this ,shakespeare celebration1 as   
possibly may be if given for a club or  
class1 this luncheon may be easily      
transformed into one4 ,breakfasts and   
luncheons differ principally in the hour
 at which the meal is served1 a         
breakfast being at twelve and a luncheon
 at one or half after one4 ,it is also  
customary to begin a breakfast with     
fruit1 and often1 though not always1 the

 meal concludes with cheese and coffee  
rather than with a sweet4 ,this menu    
might be altered to cover these         
requirements1 for as it begins with     
strawberries there need be no change    
until the final course1 except that the 
chocolate should be omitted4 ,instead of
 the mousse serve creme ,gervaise2 that 
is1 a slice of cream cheese about one   
inch by three1 with a spoonful of       
whipped cream on it and a spoonful of   
gooseberry jam by its side4 ,there is a 
variety of ,french preserved            
gooseberries called ,bar-le-,duc which  
is particularly delicious4 ,sometimes   
before serving this dish the cheese is  
beaten with a little olive oil or cream 
to make it soft and light1 and then it  
is pressed into shape again before it is
 cut into pieces for serving4 ,if this  
is the final course at breakfast1 serve 
coffee with it4  ,there are an unlimited
 number of ,shakespearian quotations for
 the cards1 but for a woman's meal they 
might be taken either from the words of 

,juliet1 ,katharine1 ,portia1 ,rosalind1
 ,hermione1 ,ophelia1 ,hero1 ,celia1    
,imogen1 and ,helena1 or else the       
familiar ones which are given below2 in 
case this luncheon or breakfast is given
 for those interested in study1 a       
guessing contest might be introduced1   
with or without prizes1 as to the       
context of these quotations3--          
,daffodils1 that come before the swallow
 does4    ,thou shalt not lack the      
flower that's like the face1   ,pale    
primrose4    ,i could wish my best      
friend at such a feast4    ,things won1 
are done4 ,joy's soul lies in the doing4
    ,i have been so well brought up that
 ,i can write my name4    ,you have no  
cause to hold my friendship doubtful2   
,i never was nor never will be false4   
,love looks not with the eyes but with  
the mind1   ,and therefore is winged    
,cupid painted blind4    ,my heart unto 
yours is knit   ,so that but one heart  
we can make of it4                      
,loving goes by haps2   ,some ,cupid    

kills with arrows1 some with traps4     
,of good discourse1 an excellent        
musician4    ,my affection hath an      
unknown bottom4  ,still another menu may
 be given for those who cannot obtain   
some of the articles suggested1 such as 
strawberries1 crabs1 or fresh mushrooms4
  ,,menu    ,,grape ,,fruit4            
,,bouillon4   ,,sardines ,,on ,,toast4  
,,mushroom ,,patties4   ,,chops4 ,,peas4
 ,,french ,,fried ,,potatoes4           
,,chocolate4   ,,lettuce ,,salad ,,with 
,,shredded ,,bananas4   ,,french        
,,dressing4   ,,coffee ,,mousse4        
,,cakes4 ,,bonbons4  ,in this menu the  
patties are to be filled with canned    
mushrooms1 cut in bits and creamed4 ,the
 salad is made by cutting bananas in    
halves1 and then cutting each half into 
strips no larger than a knitting needle2
 these are to be arranged on lettuce    
with ,french dressing poured over the   
last thing before serving4              
,illustration3 ,,yellow-,,shaded        
,,candle4  ,a beautiful decoration for  

an ,april luncheon may be arranged with 
crocuses1 flowers seldom or never seen  
on our tables1 and therefore especially 
desirable by way of novelty4 ,have a    
large flat basket in the centre of the  
table filled with moss1 and in this     
stick crocuses of all colours with their
 leaves1 crowding as closely as         
possible4 ,repeat the colours in your   
candle-shades1 if you use candles1      
having them delicate lilac with yellow  
touches on the edges1 and use ribbon    
candy in lilac1 yellow1 and white4      
,serve yellow ices1 or white ones in    
lilac baskets1 and lay some of the      
crocuses on the plates with the finger  
bowls which appear with the coffee4     
,illustration     ,may   ,the first of  
,may is not always a gala day2 to many  
it means the coming and going of moving 
vans1 and meals eaten in cold comfort   
from the traditional window-sill4 ,but  
where one has a permanent home1         
especially in the country1 no day is    
pleasanter on which to give a luncheon  

than on ,may ,day1 with its charming    
associations of ,spring4 ,there are     
several fancies which may serve for     
suggestions2 one of these is the use of 
the ,mayflower of our early history1 and
 the flowers which bear the same name as
 the ship1 the trailing arbutus of our  
,northern ,states4 ,the two have no     
connection1 really1 but one suggests the
 other4   ,a ,,may-,,day ,,luncheon     
,illustration3 ,,for ,a ,,mayflower     
,,luncheon4  ,the table may be laid with
 a cloth1 by way of a change1 one with  
an open border preferably4 ,the         
centrepiece may be of lace over pale    
pink silk1 and rows of baby ribbon may  
be drawn across the table1 three or four
 strands each way1 with a bunch of the  
ribbon where they cross4 ,in the centre 
may be a large toy ship1 all in white1  
with the word ,mayflower in gilt on the 
prow4 ,the deck should be heaped with   
mayflowers1 if this loveliest of our    
spring blossoms is to be had1 and around
 the table at irregular intervals may be

 shallow bowls of the same flower4 ,the 
cards may have the monogram of the      
hostess at the top1 and a cluster of the
 arbutus painted below1 if that is      
fancied4 ,care should be taken to keep  
all the decorations of the table in a   
very pale shade of pink1 or the effect  
of the flowers will be spoiled4  ,,menu 
,,california ,,cherries4   ,,clam       
,,bouillon4 ,,hot ,,crackers4   ,,salmon
 ,,croquettes4 ,,sauce ,,tartare4       
,,crown ,,roast ,,of ,,lamb4 ,,mashed   
,,potatoes4   ,,peas4 ,,hot ,,rolls4    
,,mint ,,sherbet4   ,,asparagus ,,salad4
 ,,cheese ,,crackers4 ,,pim-,,olas4     
,,strawberry ,,ice ,,cream4 ,,cakes4    
,,coffee4 ,,bonbons4  ,illustration3    
,,basket ,,of ,,cherries4  ,the first   
course of cherries may be made very     
pretty by arranging the fruit in        
clusters of red and white with a few    
leaves and fastening them with invisible
 wire to bits of stem1 and arranging    
them in baskets of rough green straw    
tied with green ribbons4  ,crown roast  

of lamb is a rather unusual dish at a   
luncheon1 but it is an attractive one   
and not too heavy for the meal4 ,it is  
the whole saddle of lamb1 cut down the  
back1 with the two sides carefully      
trimmed of the meat until the chop bones
 stand up alone as in ,french chops4    
,the sides are then put together1 bent  
in a circle1 and fastened with skewers  
to form a crown with the bones standing 
up4 ,the centre is filled either with   
mashed potato or with peas before it is 
served2 it should be carved on the      
table1 on a round platter1 or1 if it is 
carefully cut between the chops before  
it is brought in1 it may be passed to   
the guests for each to cut for herself4 
,the sherbet to follow this course is   
made by adding a handful of crushed mint
 to boiling hot lemonade1 letting it    
stand till cool1 straining1 adding a    
little sherry or rum if you use them1   
and freezing4 ,a few drops of green     
colouring improve its appearance4       
,sometimes a sprig of mint is put in the

 sherbet glass with the ice1 a very     
pretty idea4  ,the salad is made by     
cooking asparagus until it is tender1   
and when cold sprinkling with ,french   
dressing and allowing it to stand an    
hour before serving on lettuce with     
mayonnaise4  ,with this luncheon the    
ices may be served in beautiful little  
ships of silver paper with delicate     
paper sails1 or the ingenious caterer   
has a form for reproducing ,plymouth    
,rock in caramel cream1 so lifelike that
 even the fissure in the side appears4  
,either of these shapes are certainly   
delightfully appropriate for a ,may-,day
 luncheon if they are attainable4 ,if   
not1 the cream may be served in little  
fluted paper cases decorated with the   
arbutus1 tied on in small bunches with  
narrow ribbon4   ,,an ,,apple-,,blossom 
,,luncheon  ,illustration3 ,,filled     
,,with ,,candied ,,fruits4  ,a hostess  
living in the country may offer a group 
of city guests a real delight in        
,may-time by inviting them to luncheon  

when the orchards are all in bloom4 ,the
 invitations should bear the word       
,apple-,blossoms in one corner1 and the 
implied promise should be fulfilled by  
having the flowers in evidence          
everywhere in the house and out of it4  
,the rooms should be decorated with     
bowls of the flowers on the mantels and 
on the top of the book-cases and on the 
tables in the halls4 ,the luncheon table
 should have a bowl of the blossoms in  
the centre1 and the cloth1 or rather the
 table itself1 should be strewn with the
 flowers picked from the stems and      
showered over it4 ,the same small       
ribbons suggested for the ,may-,day     
luncheon may also be used for this one1 
as the colour should again be pale4 ,the
 bonbons used might be tiny candy       
apples4  ,,menu    ,,strawberries4      
,,cream ,,of ,,beet ,,soup4   ,,frogs'  
,,legs4 ,,potato ,,balls4   ,,chicken   
,,croquettes ,,with ,,asparagus ,,tips4 
,,peas4 ,,hot ,,rolls4   ,,ginger       
,,sherbet4   ,,cheese ,,souffle4        

,,cherry ,,salad4 ,,sandwiches4         
,,olives4   ,,ice ,,cream ,,in ,,angels'
 ,,food4   ,,coffee4 ,,bonbons4  ,the   
soup is made by stewing chopped beets   
until they are tender and adding them to
 hot cream1 seasoning1 thickening1 and  
straining1 and pouring into the bouillon
 cups onto a spoonful of whipped cream4 
,the beets should be the dark red ones1 
and only enough should be used to give a
 pretty pink colour to the soup4 ,frogs'
 legs1 fried and served with a bit of   
lemon make a very good course for       
luncheon1 and one liked by almost every 
one4 ,the salad is made by stoning      
,california cherries and covering them  
with ,french dressing to which a little 
chopped parsley has been added1 and     
laying them on a leaf of lettuce4  ,the 
sherbet is a lemon ice flavoured with   
the syrup of preserved ginger1 with a   
few bits of the root added4 ,the cheese 
souffle1 which may be placed before the 
sherbet1 if desired1 is made by grating 
a quarter of a pound of cheese and      

mixing it with two tablespoonfuls of    
flour1 butter the size of a walnut1     
salt1 and a little red pepper1 and the  
beaten yolks of three eggs4 ,just before
 putting in the oven add the stiff      
whites of two eggs1 and bake in buttered
 paper cases1 or in small tin moulds4   
,they must be eaten as soon as they are 
taken from the fire or they will fall4  
,the ice cream is a plain white one1    
served in a large cake of angels' food  
which has had the top carefully cut off1
 the inside scooped out1 and the cream  
packed firmly in4 ,the cover is then put
 back and the whole iced1 or covered    
with powdered sugar1 and decorated on   
top with candied cherries4 ,it is to be 
cut exactly as though it were simply an 
ordinary cake1 and served in slices4    
,a ,,school-,,girl ,,luncheon  ,a       
luncheon for a young girl should be of  
the simplest character1 both in         
decorations and menu1 but there is no   
reason why it should not be pretty4 ,the
 most appropriate flower to use is the  

primrose2 pots of these may stand on the
 table1 one in front of each guest1 tied
 up with crepe paper and ribbons4 ,if   
these are of two or more shades of pink1
 the effect will be more elaborate than 
if they are all of the same shade4 ,in  
the centre may be a large pot with a    
number of the plants closely planted in 
it4 ,if candles are used1 the shades may
 be of plain cardboard with a wreath of 
the same flowers on the edge1 either    
artificial ones sewed on1 or painted in 
a simple pattern4 ,or1 hyacinths may be 
used for the flowers1 either pink ones  
or pink and white alternating4 ,if the  
school-girls are beyond the time when   
the gift of a pot of flowers gives      
pleasure1--and there is a period when   
they would scorn such an offering as    
undignified1--let the decoration be a   
long1 narrow box of the growing         
hyacinths in the centre of the table1   
which will make a beautiful window-box  
after the luncheon is past4 ,the menu   
given above might be modified for this  

meal1 as it is unnecessarily elaborate4 
,,menu    ,,strawberries4   ,,cream ,,of
 ,,beet ,,soup4   ,,frogs' ,,legs4      
,,potato ,,balls4   ,,chicken           
,,croquettes ,,with ,,asparagus ,,tips4 
,,cherry ,,salad4 ,,sandwiches4   ,,ice 
,,cream ,,in ,,angels' ,,food4          
,,chocolate4 ,,bonbons4  ,memorial ,day 
is anything but an occasion for         
festivities1 but the fact that it is one
 of our holidays suggests that somewhere
 about that time one might have   ,a    
,,military ,,luncheon  ,illustration3   
,,candy ,,basket4  ,or one with both    
military and naval accompaniments4      
,there are so many pretty little        
decorations nowadays for such a meal    
that the table may be very pretty4 ,one 
of the guests may happen to have some   
special interest in the protectors of   
our country1 and she will especially    
appreciate a table set with a small     
encampment of tents made of small       
napkins folded into the desired shape1  
or little battalions of toy soldiers    

presenting arms in companies around the 
central point of interest1 which in this
 case might be a larger tent1 draped    
with vines4 ,the sherbet or ices might  
be served in military hats of felt or   
paper1 and the favours might be         
knapsacks filled with candies4 ,one     
course should be coffee and hard-tack1  
suggestive of the frugal fare of the    
soldier on duty4 ,otherwise the menu    
would better take its regular course1   
since bacon and beans and other army    
rations are not especially appetising4  
,,menu    ,,mock ,,bisque ,,soup4       
,,shad ,,with ,,roe4 ,potato ,balls4    
,,cucumbers4   ,,chicken ,,timbales4    
,,peas4   ,,kidneys ,,and ,,mushrooms   
,,in ,,cases4   ,,potato ,,puff4        
,,string ,,bean ,,salad ,,with          
,,mayonnaise4   ,,neapolitan ,,ice      
,,cream4 ,,cakes4   ,,coffee ,,with     
,,hard-,,tack4  ,as the course of shad  
with roe is rather a solid one1 the meat
 course is lighter than usual4 ,the     
kidneys are cleaned1 cut in pieces and  

stewed until tender1 when they are      
browned in butter to which seasoning and
 a dash of sherry have been added and   
mixed with the mushrooms2 after a       
thorough heating they are served in     
cases either of paste or of paper4 ,a   
few olives cut into small pieces may be 
mixed with the whole1 if one likes the  
several flavours4  ,the string bean     
salad is simply made of cold boiled     
string beans1 young and tender1 which   
have lain in ,french dressing for a half
 hour before they are put on lettuce and
 mayonnaise added2 one who has not tried
 this has no idea how good a salad it   
is4 ,the ,neapolitan ice cream is made  
of alternate layers of cream and ice in 
contrasting colours2 it is too much     
trouble to make this at home1 but       
another cream can be substituted if     
desired1 such as a rich vanilla with a  
hot chocolate sauce1 or a white cream in
 which chopped candied fruit has been   
mixed4  ,the hard-tack is of course a   
very large thin cracker1 perhaps six    

inches in diameter2 it is much better   
heated in the oven before serving1 and  
if it is wished a cheese1 either a      
cream1 or one of the imported ones1 such
 as ,camembert1 may be passed with it4  
,a ,,delft ,,luncheon  ,this is a pretty
 luncheon to give in a country          
dining-room furnished in dull blue and  
white4 ,plaques of real or imitation    
,delft may hang on the walls of the     
room1 and bowls of blue cornflowers and 
white carnations may stand in           
window-seats and on shelves as well as  
on the dining-table4 ,the china should  
be blue and white or plain white1 and   
the cards squares of pasteboard with    
sketches of ,dutch scenes1 or blue      
prints of some native spot of interest4 
,the souvenirs may be small ,delft      
plaques1 or toy windmills2 or they may  
be little ,dutch maidens in quaint      
dresses1 which will serve as penwipers  
after the day of the luncheon4 ,the     
bonbons may be white ones in little     
wooden shoes placed in pairs around the 

table4 ,the small cakes served with the 
ice cream may each have a tiny windmill 
cut from white paper standing in the    
white icing on top1 and the cream itself
 may be a white one in meringue shells  
tied with blue ribbon4 ,any one of the  
menus suggested will do to serve1 as    
,dutch food alone would hardly seem     
attractive2 however1 a course of        
doughnuts and coffee may take the place 
of ice cream and cake1 if you fancy the 
idea4     ,june   ,with this month of   
roses come many gala days2 it is the    
favourite month for weddings1 and       
weddings always bring other festivities 
in their train4 ,perhaps the bride gives
 a luncheon for her bridesmaids1 or one 
of the bridal party gives a luncheon for
 the rest4 ,besides these days of       
rejoicing1 there are those other days   
when the graduates give parting         
entertainments of various sorts to each 
other2 and since this is the month of   
,commencements1 it is also the time for 
fraternity meetings and all those       

delightful reminders of school-days4    
,june luncheons with such backgrounds of
 interest as these may well be          
memorable4   ,a ,,bridal ,,luncheon  ,on
 the wedding-day itself1 white should be
 the colour of the decorations1         
especially if the day is a warm one1 for
 nothing gives such a sense of coolness 
as a roomful of white flowers and ferns4
 ,even if pink roses are used in the    
drawing-room and the halls1 the         
dining-room is most attractive all in   
white4 ,a beautiful background for the  
table is made by removing all the       
pictures and hangings1 and covering the 
walls with asparagus fern hung lightly  
from the ceiling to the floor2 where the
 lines are broken at door and window the
 vines are to be drawn back and tied at 
the side with white satin ribbon4       
,illustration3 ,,for ,a ,,june ,,bridal 
,,luncheon4  ,the table should be       
covered with a white cloth1 as elaborate
 as one possesses1 and the centrepiece  
should be of lace4 ,on this should be a 

large mound of white roses and asparagus
 fern2 and if you choose1 a canopy of   
vines from the centre of the ceiling to 
the edges of the table1 fastened        
wherever they touch the cloth with a    
white rose4 ,if candles are used they   
should be white with shades of white    
rose petals1 or else silver openwork4   
,the table should be set with silver and
 glass as far as possible1 and the small
 dishes which ornament it should be     
filled with small cakes with white      
icing1 white candies1 strawberries      
covered with white icing1 white candied 
rose petals1 and all the other pretty   
things to be found1 such as large white 
candy baskets filled with crystallised  
fruits1--those made to represent        
broad-brimmed hats1 bent into odd       
shapes1 are very graceful1--or the      
simpler mounds of charlotte russe1 tied 
with wide white ribbon4  ,at a wedding  
luncheon or breakfast the guests of     
course sit around the room1 not at the  
table1 which is used simply to serve    

from1 and the menu is simpler than for a
 regular meal4  ,,menu    ,,cream ,,of  
,,clam ,,soup4   ,,crabs ,,newburgh ,,in
 ,,cases4   ,,sweetbread ,,croquettes   
,,with ,,peas4 ,,rolls4   ,,chicken     
,,salad4   ,,ice ,,cream ,,in ,,white   
,,rose ,,forms4 ,,angels' ,,food4       
,,cafe ,,frappe4  ,this is a suitable   
menu for a large and formal wedding2 for
 a smaller and simpler one the crabs may
 be omitted1 and the frappe be replaced 
by hot coffee2 indeed1 in any case1 hot 
coffee may be served as well as that    
which is iced4  ,the crabs are prepared 
by boiling1 removing from their shells1 
and heating in cream mixed with the     
yolks of three eggs1 seasoning1 and a   
dash of sherry2 they are more delicate  
than the lobster prepared in the same   
way1 but unless one has ample time and a
 number of workers1 it is better to have
 the lobster1 as picking the meat from  
crab shells is no light undertaking3    
still1 the dish is so delicious it well 
repays some effort in preparing4  ,if   

the ice cream cannot be obtained in rose
 forms1 any rich white cream will do1 or
 a mousse1 made by whipping stiff cream 
until solid1 sweetening1 flavouring1 and
 packing in ice and salt for four or    
five hours4  ,illustration  ,if instead 
of a wedding breakfast or luncheon one  
desires a more informal meal to be given
 a day or two before the wedding itself1
 the menu may be altered to suit the    
occasion4 ,the prettiest possible cards 
may be prepared for this by painting the
 head of the bride in her veil with the 
date beneath the guest's name4  ,,menu  
,,clams ,,on ,,the ,,half-,,shell4      
,,cream ,,of ,,corn ,,soup4   ,,halibut 
,,timbales4 ,,lobster ,,sauce4          
,,broiled ,,squabs ,,on ,,toast4        
,,currant ,,jelly4   ,,creamed          
,,potatoes4   ,,strawberry ,,sherbet4   
,,tomato ,,and ,,nut ,,salad4   ,,brown 
,,bread ,,and ,,butter4   ,,ice ,,cream 
,,in ,,white ,,rose ,,forms4 ,,cakes4   
,,cafe ,,frappe1 ,,or ,,black ,,coffee4 
,the sherbet is made by pressing the    

juice from two quarts of berries1 adding
 a cup of water and the juice of half a 
lemon with sugar2 this is boiled for a  
few moments1 strained1 and frozen4 ,the 
salad is made by blanching ,english     
walnuts and adding them to mayonnaise1  
serving with sliced tomatoes4 ,the ice  
cream if in rose forms should be passed 
on a large silver tray with asparagus   
fern among the ices4 ,the frappe should 
be in small glass cups1 if it is served 
at all1 but unless the weather is very  
warm1 have the coffee hot as usual4   ,a
 ,,graduates' ,,luncheon  ,illustration 
,the prettiest possible decoration for  
this occasion is made by the lavish use 
of sweet peas1 the flowers which seem to
 suggest young girlhood4 ,the brilliant 
pink ones should be chosen1 and bowls of
 them should stand about the table1 one 
large one in the centre and smaller ones
 around irregularly2 or else one large  
bowl may be in the centre and a quantity
 of the blossoms with the stems broken  
off scattered all over the table4 ,this 

is one of the times when satin bows are 
not out of place1 for girls generally   
think a table all the more attractive   
for them1 though for most luncheons they
 are tabooed1 as suggestive of the      
professional decorator who revels in    
bows4 ,the bonbons should be pink1 and  
the cards should be small sheets of     
paper rolled up to resemble diplomas1   
each tied with a rose-coloured ribbon1  
with the name of the guest written on   
the outside4  ,,menu    ,,bouillon4     
,,creamed ,,fish ,,in ,,shells4         
,,asparagus ,,with ,,cream ,,dressing4  
,,broiled ,,spring ,,chicken4 ,,peas4   
,,potatoes4   ,,currant ,,jelly4        
,,cherry ,,ice4   ,,lettuce ,,and       
,,tomato ,,salad ,,with ,,french        
,,dressing4 ,,cheese ,,straws4          
,,individual ,,strawberry ,,shortcakes4 
,,chocolate4 ,,bonbons4  ,the shortcakes
 may be either made by baking cakes in  
small tins1 splitting1 adding the       
crushed fruit1 and putting whipped cream
 on top1 or else in a fashion which all 

girls will welcome1 by using a very     
small charlotte russe with a quantity of
 strawberries heaped about the base and 
powdered sugar over all4   ,a ,,rose    
,,luncheon  ,in this month of roses it  
is a pretty fancy to have a meal when   
they shall be especially in evidence4   
,the table may be laid much as for the  
sweet pea luncheon1--that is1 with bowls
 of the flower scattered over the table 
or one large bowl1 and the flowers      
themselves1 despoiled of their stems1   
scattered over the cloth4 ,the cards may
 be of stiff paper1 cut out to resemble 
flat1 open roses1 coloured pink1 with   
the name of the guest written directly  
across4 ,a large rose may lie at each   
plate1 or in a pretty fashion they may  
be laid in a loose wreath around the    
centrepiece1 and at the close of the    
meal each guest may be asked to take    
some of those before her plate4 ,the    
bonbons used should be candied rose     
leaves4  ,,menu    ,,pineapple ,,filled 
,,with ,,fruits4   ,,cream ,,of         

,,asparagus ,,soup4   ,,soft-,,shell    
,,crabs ,,on ,,toast4   ,,fried         
,,sweetbreads4 ,,peas4 ,,potato         
,,croquettes4   ,,currant ,,sherbet4    
,,tomato ,,baskets ,,with ,,cucumber    
,,jelly4   ,,mayonnaise4   ,,frozen     
,,strawberries4 ,,cakes4   ,,coffee4    
,,bonbons4  ,the pineapple is to have   
its bushy top cut off1 and the inside   
scooped out2 the core is put aside1 the 
soft part picked up and mixed with a    
little banana1 orange1 and small        
strawberries1 sugar1 and sherry1 if you 
use it1 and the whole put back in the   
shell and passed1 the top lying on one  
side of the dish2 small glass saucers1  
or nappies1 as they are called1 are on  
each plate1 and the guest is to put a   
spoonful in hers4 ,the colder the       
pineapple is1 the better4 ,if soft-shell
 crabs are not to be had1 serve a       
creamed fish in whole cucumbers1 as was 
suggested for a ,january luncheon4 ,the 
tomato baskets are very pretty2 they are
 made by cutting smooth tomatoes in     

basket shapes1 removing the inside with 
a small spoon1 and filling with cucumber
 jelly mixed with mayonnaise4 ,this     
latter is made by crushing peeled and   
sliced cucumbers1 adding seasoning and a
 little onion1 and stewing till soft2   
they are then set with gelatine in a    
dish and when firm they are broken into 
pieces small enough to go in the        
baskets4 ,if you are to have crabs1 this
 course is all right1 but if you have   
substituted the cucumbers with fish1 you
 must again substitute and serve another
 salad for this4 ,the frozen            
strawberries are made by crushing the   
fruit to a paste1 adding one-third as   
much boiled lemonade1 sweetening well1  
straining1 and freezing4 ,the cakes     
served with this should be iced in a    
rather deep pink4  ,there are so many   
pretty and appropriate quotations about 
roses that one may well add one to each 
guest card4    ,roses for the blush of  
youth4    ,the sweetest rose1 where all 
are roses4    ,she looks as clear as    

morning roses newly washed   with dew4  
,mantling on the maiden's cheek1        
,young roses kindled into thoughts4     
,it was roses1 roses1 all the way4      
,the rose is sweetest washed with       
morning dew4    ,the red rose cries1    
',she is near1 she is near6'   ,and the 
white rose weeps1 ',she is late6'    ,o 
beautiful1 royal rose1   ,o rose so fair
 and sweet6    ,gather ye roses while ye
 may1   ,old ,time is still a-flying4   
,queen rose in the rose-bud garden of   
girls4   ,a ,,peony ,,luncheon          
,illustration  is certainly novel1 and  
if carried out carefully it is extremely
 pretty1 although at first thought one  
would think the peony too large and     
coarse a flower to use on the table4 ,in
 order to get the best effect1 the table
 must be a round one and quite large4   
,then the peonies1 pink and white ones  
mixed1 and with plenty of their own     
foliage1 should be piled in a mass in   
the centre1 with the bowl which holds   
them in place completely concealed4 ,the

 flowers should lie on the cloth as well
 as rise in a mound from the table4 ,any
 one of the menus previously given will 
do to serve until the final course is   
reached1 when the ice cream is to appear
 in the peonies themselves4 ,a white    
cream is chosen1 the hearts of the      
largest pink peonies are cut out1 a     
round of waxed paper laid in the place1 
and a heaping1 rounded spoonful of the  
cream is placed in the flowers4 ,it is  
to have a spray of leaves under it as it
 lies on the plate4     ,july   ,the    
summer days in the country are apt to   
seem rather long1 if the weather is too 
hot for vigorous exercise1 but          
entertaining one's friends breaks the   
time delightfully4 ,if the ,july        
noontime is warm1 still the heat adds to
 the pleasure a luncheon of cold and    
delicious dainties gives1 especially if 
such a meal is served on a cool and     
shady porch1 when it becomes fit for the
 gods4 ,if one's summer home is         
unfortunately without this sort of      

outdoor room1 a little ingenuity will   
serve to provide a substitute4 ,in the  
early spring1 some tall1 strong posts   
may be set in the ground on the north or
 west side of the house about fourteen  
feet or more away1 and the tops of these
 joined to the wall by some lighter     
strips of wood2 then a floor may be     
laid1 unless the grassy turf is         
preferred1 and quickly growing vines1   
such as the morning glory or the        
moon-vine1 planted1 and soon one will   
have a really beautiful arbour room4    
,the first gala day of the month1 indeed
 the only one the calendar recognises1  
is the ,fourth of ,july2 this certainly 
deserves to be celebrated by a luncheon4
   ,,fourth ,,of ,,july ,,luncheon      
,illustration3 ,,for ,a ,,fourth ,,of   
,,july ,,luncheon  ,illustration3 ,,in  
,,place ,,of ,a ,,guest ,,card4  ,stand 
a toy cannon on your table for a        
centrepiece1 draping it with delicate   
vines2 or1 if this proves too expensive 
to buy1 and too difficult to borrow1    

suspend a large bell from two wooden    
supports in the middle1 with the same   
vines4 ,at each plate lay a bonbon box  
which exactly resembles a cannon        
fire-cracker1 filled with small red     
candies2 the name of the guest may be   
printed on the side and it will serve   
for a guest card4 ,or you may give the  
guests small liberty bells instead of   
the large crackers1 and use small       
crackers for cards4 ,or1 instead of     
either of these things1 you may give    
each one a bunch of real fire-crackers  
with her name printed on the outside4   
,illustration  ,have several vases of   
flowers on the table1 with red and white
 carnation and blue bachelors' buttons  
in each2 or if you do not like them     
mixed1 alternate vases with red ones    
alone1 white alone1 and blue alone4 ,in 
your little dishes of radishes1 almonds1
 and bonbons1 stand tiny ,american      
flags2 tie the sandwiches with narrow   
red1 white1 and blue striped ribbon1 and
 the handles of the currant cups as     

well2 the table may also have little    
tents and soldiers as in the military   
luncheon already suggested4  ,,menu     
,,iced ,,currants4   ,,iced ,,bouillon4 
,,water-,,cress ,,sandwiches4   ,,cold  
,,salmon4 ,,sauce ,,tartare4   ,,tongue 
,,in ,,aspic4   ,,tomatoes ,,with       
,,french ,,dressing4   ,,raspberry      
,,shrub4   ,,pineapple ,,salad4 ,,cheese
 ,,crackers4   ,,ice ,,cream ,,in       
,,drums4 ,,cakes4 ,,bonbons4  ,the      
currants are to be crushed with a silver
 fork1 sweetened1 and put on the ice2   
just before serving they are put in     
glass cups and a spoonful of crushed ice
 put on top4 ,the bouillon is prepared  
the day before it is needed1 and packed 
in ice and salt for an hour before the  
luncheon4 ,the sandwiches passed with   
this are made by spreading very thin    
bread and butter with chopped           
water-cress1 rolling and tying them1 and
 then inserting a sprig of the cress at 
either end2 it is not absolutely        
necessary to tie them1 but they keep    

their shape far better if it is done4   
,choose a large smoked tongue1 and two  
days before the luncheon boil it until  
tender1 skin it1 and lay it in a long   
narrow pan4 ,make a bouillon of beef    
extract1 season it highly with red      
pepper1 salt1 and lemon juice1 and      
herbs2 simmer these together for a few  
minutes1 then add sufficient dissolved  
gelatine to set the quantity you will   
need1 and strain the whole over the     
tongue1 a little more than covering it4 
,put this on the ice1 and the next day  
you will have what our grandmothers used
 to call a sightly dish4 ,it is to be   
put whole on the table1 and sliced with 
a very sharp knife4 ,the tomatoes served
 with this are to be on the same plate1 
not treated as a salad4  ,illustration3 
,,ices ,,served ,,in ,,drums4  ,the     
pineapple is to be picked up in rather  
large bits and placed on lettuce with   
mayonnaise4 ,the ice cream is to be put 
into little paper drums1 which may be   
had at the confectioner's or possibly   

the toy store2 if1 however1 they are not
 to be had in the country1 the cream may
 be put in meringue shells and tied with
 ribbons4  ,the raspberry shrub may be  
served all through the meal1 or made a  
separate course instead of a sherbet4   
,it is to be made some days before it is
 needed2 this is a simple and excellent 
rule3 ,put two and a half ounces of     
tartaric acid into a quart of water1 and
 pour over six quarts of red            
raspberries4 ,after two days stir and   
strain2 add to each pint of juice a     
pound and a half of powdered sugar1 stir
 till dissolved1 let it stand four days1
 and then bottle4 ,if this is too much  
trouble to prepare1 serve lemonade      
coloured with raspberry juice1 and if   
you wish to have it very nice1 use vichy
 instead of water in making the         
lemonade4 ,a fruit sherbet may be       
introduced if the drink is served all   
through the meal4 ,for a hot day in     
summer it is a mistake to have the noon 
meal too long or too heavy1 so in this  

menu the usual pate or croquette is     
omitted4  ,illustration   ,a ,,nautical 
,,luncheon  ,this meal may be served at 
a seaside cottage1 or near a lake or    
even a river1 or it may be used on board
 a yacht4 ,if it happens to be in a     
house or on a piazza by the sea1 the    
walls near by may be decorated with fish
 nets and oars4  ,illustration  ,use a  
table-cloth for the time1 and omit any  
central decoration whatever1 even the   
customary piece of lace4 ,arrange a     
small fleet of sail-boats all over the  
table1 fastening them to each other by a
 couple of strands of narrow ribbon1    
drawn loosely and tied to each central  
mast4 ,heap the decks with some small   
flower which will look well with the    
colour of the ribbon4 ,if buttercups are
 to be had1 they are pretty1 with yellow
 ribbons2 or small pansies are lovely1  
with purple and yellow2 or the deck can 
be heaped with bonbons1 and the ribbons 
used as with the flowers1 if this is    
preferred4 ,it is necessary to cut off  

the keels of the little boats in order  
to have them stand securely1 and the    
small unpainted boats which children use
 will do1 and they can easily be painted
 white if they are unfinished4  ,your   
cards may be adorned with bits of       
pressed seaweed1 if you are at the      
seashore1 or with little sketches of    
sail-boats1 row-boats1 oars1 or marine  
views4 ,a meal of sea food might be     
fancied for variety4  ,,menu    ,,cream 
,,of ,,clam ,,soup ,,with ,,whipped     
,,cream4   ,,scalloped ,,lobster4       
,,broiled ,,bluefish4 ,,potato ,,balls4 
,,rolls4   ,,shrimp ,,salad4            
,,sandwiches4   ,,ices ,,in ,,fish      
,,forms4 ,,cakes4   ,,coffee4 ,,bonbons4
  ,illustration  ,the boiled lobster is 
removed from the shell1 seasoned1 and   
mixed with bread crumbs1 returned to the
 shell of the backs and tails1 and      
browned in the oven4 ,the shells may be 
saved when lobster is used for some time
 previous to the luncheon1 if it is     
difficult to obtain a number at once4   

,the salad is made by cutting canned    
shrimps into halves1 and after putting  
them into small individual moulds1      
pouring over them a lemon jelly made    
without sweetening1 and well seasoned4  
,these moulds are to be turned out on   
lettuce leaves1 and one or two small    
shrimps placed by each1 and stiff       
mayonnaise passed with them4 ,the ices  
may be had from the caterer in the form 
of shells1 or fishes1 or boats4 ,if     
these are not to be had1 a home-made    
cream may be served in the large scallop
 shells which are to be purchased very  
cheaply4 ,if you are too far inland to  
obtain sea food1 or if you do not fancy 
it for a whole luncheon1 your decoration
 will sufficiently suggest the idea of  
the meal1 and another menu can be       
substituted4  ,,menu    ,,red           
,,raspberries4   ,,cream ,,of ,,green   
,,pea ,,soup4   ,,fish ,,cutlets4       
,,sauce ,,tartare4   ,,fried ,,chicken4 
,,potato ,,croquettes4 ,,peas4   ,,iced 
,,tea 7,,or ,,tea ,,sherbet74   ,,whole 

,,cucumber ,,salad4 ,,almonds4          
,,pim-,,olas4   ,,caramel ,,ice ,,cream4
 ,,bonbons4  ,the cutlets1 which are    
simply croquettes moulded into cutlet   
form1 may be made either from any fresh 
fish1 or from canned salmon1 or from    
well-freshened salt codfish2 and these  
last are really delicious4 ,the tea is  
best made with boiling lemonade instead 
of boiling water2 it is to be served in 
tall glasses1 either as a separate      
course1 or all through the meal as one  
prefers2 in case a sherbet is wished1   
this iced tea may be frozen with a      
flavour of rum in addition to the lemon1
 if one uses it1 and served in sherbet  
cups2 and cafe frappe may be used as a  
final course if the day is warm1 or the 
coffee may be simply hot and black as   
usual4  ,the whole cucumber salad is    
very pretty4 ,rather large and very     
smooth ones are chosen1 a slice is cut  
from the side lengthwise1 the pulp is   
scooped out1 mixed with bits of tomato  
and ,french dressing1 and the whole put 

back with the slice put on again so that
 the cut is concealed4 ,these are served
 on lettuce leaves with two small cheese
 balls by the side of each1 made by     
grating ,american cheese1 mixing with a 
little chopped parsley1 salt1 red       
pepper1 and enough melted butter to make
 it moist1 and rolling between the hands
 until you have balls the size of       
marbles2 they are to be dusted with     
chopped parsley before serving4   ,a    
,,traveller',s ,,luncheon  ,as so many  
go abroad as the hot weather begins1 a  
luncheon may be arranged in honour of   
some friend who is about to sail4 ,the  
centrepiece may be a large toy steamer  
with the decks filled with flowers1 or a
 floral piece may be obtained from the  
florists1 who now construct extremely   
realistic steamers with flowers1 green1 
and moss2 but flowers are never at their
 best under such circumstances1 and the 
toy steamer is to be preferred4 ,very   
pretty and inexpensive bonbon boxes are 
to be had in the shapes of steamer      

trunks1 dress-suit cases1 travelling    
bags1 trunks ready labelled with the    
names of foreign cities1 and dainty     
little lunch baskets tied up with       
ribbon1 as well as the more expensive   
but useful favours made to resemble rugs
 in shawl straps which are to be used as
 penwipers after the day is over4 ,the  
cards may bear the picture of a steamer 
disappearing in the distance with its   
trail of smoke curving back to form the 
name of the guest1 or the words ,bon    
,voyage4  ,the menu could1 of course1   
consist of foreign dishes such as the   
traveller is presumably to eat during   
her absence2 but as few of them are as  
good as our own luncheon dishes this is 
not altogether to be commended4 ,an     
attractive menu would be3--  ,,menu     
,,clams ,,cocktail ,,in ,,tomato        
,,baskets4   ,,consomme ,,with ,,hot    
,,crackers4   ,,devilled ,,crabs4       
,,chicken ,,livers ,,on ,,skewers4      
,,roast ,,ducklings4 ,,jelly4 ,,mashed  
,,potato4   ,,cauliflower ,,salad4      

,,nesselrode ,,pudding4 ,,cakes4        
,,coffee4 ,,bonbons4  ,the tomatoes are 
to be cut into baskets with handles and 
filled with the clam cocktail just      
before serving4 ,the crabs are to be    
boiled1 removed from their shells1 well 
seasoned1 and wet with a little cream1  
put back into the shells with bread     
crumbs and bits of butter over them and 
browned in the oven4 ,the chicken livers
 are to be stewed1 cut in halves1 and   
put on the small skewers with bits of   
bacon between the pieces and turned in  
the frying-pan until they brown in the  
bacon fat2 they are to be sent to the   
table on strips of toast4 ,the ducklings
 should be young1 and a thick slice of  
breast or the second joint served to    
each person before the plates are sent  
to the table2 the potato should be      
browned in the oven and passed4  ,the   
salad is made by cooking cauliflower1   
breaking it into bits1 and serving on   
lettuce with mayonnaise4 ,the           
,nesselrode pudding is made in various  

ways1 most of them very elaborate2      
probably the simplest is a caramel cream
 with preserved figs and marrons cut up 
fine in it1 with a flavouring of wine4  
,it is also made by putting marrons into
 a plain rich white cream1 flavouring it
 with the wine and serving it on whipped
 cream2 in any form it is always a      
delicious dessert4  ,this menu omits the
 sherbet and gives a rather solid meat  
course2 it may be varied by substituting
 chops for the duckling and adding a    
course of frozen oranges and bananas in 
lemon ice4     ,august   ,luncheons in  
this hot month should be served as in   
,july1 on the porch or out of doors if  
possible2 if that is out of the         
question1 at least the dining-room      
should be rather dark1 and there should 
be some suggestion of coolness in the   
luncheon1 either in the decoration or in
 the menu4 ,during this month1 when     
students are at home for their          
vacations1 one may wish to give a       
college luncheon4 ,of course1 if the    

guests are all of one mind and can unite
 in lauding the same ,alma ,mater1 it is
 an easy thing to so decorate the table 
as to give unalloyed pleasure1 but where
 two or more colleges are represented it
 is not so simple4 ,to take some of the 
most prominent ones1 let us have first  
,a ,,yale ,,luncheon  ,illustration3    
,,for ,a ,,yale ,,luncheon4  ,have a    
large bowl of cornflowers in the centre 
of the table1 and smaller bowls at      
either end1 if the table is oblong2 if  
round or square1 have four of the       
smaller bowls around the central one4   
,if the college men who are present are 
especially interested in athletics1 or  
if there has been any important victory 
over some rival1 it will be a delicate  
attention which will be appreciated by  
the guests if such a fact is remembered4
 ,if1 for instance1 ,yale has just been 
victorious in baseball1 decorate with   
bats1 stacking them at intervals on the 
table2 they may be purchased at toy     
shops in any desired size2 those about  

four or five inches high are most easily
 grouped4 ,the sandwiches may be tied   
with blue ribbons and the cards can have
 sketches of caps and gowns1 or pipes1  
or trophies of some sort4 ,the ices may 
be served in round boxes with covers on 
which is the college seal1 and the      
outside may be covered with wide blue   
satin ribbon which will completely hide 
the cardboard4 ,these can be either     
purchased or made at home1 and they will
 serve as souvenirs4 ,as the appetites  
of college men are proverbially         
vigorous1 it will be wise to provide a  
substantial meal4  ,,menu    ,,iced     
,,muskmelon4   ,,cream ,,of ,,carrot    
,,soup4 ,,whipped ,,cream4   ,,cold     
,,lobster ,,halved4 ,,mayonnaise4       
,,spanish ,,omelette4   ,,fried         
,,chicken4 ,,cauliflower ,,au ,,gratin4 
,,potato ,,croquettes4   ,,grape        
,,sherbet4   ,,banana ,,salad4          
,,nasturtium ,,sandwiches4   ,,mousse4  
,,cakes4   ,,coffee4  ,the ,spanish     
omelette is made by stewing tomatoes1   

green peppers1 and onion1 all cut in    
bits1 until they are quite thick2 then  
an omelette is made and this mixture is 
folded in2 it is very appetising1 and   
men are sure to like it4 ,the           
cauliflower is cooked1 broken into small
 pieces1 put in paper cases or in one   
large dish1 seasoned well1 and grated   
cheese and cream sauce are put in layers
 through it1 the cheese on top1 and the 
whole is browned in the oven4 ,the      
sherbet may be made of the juice of any 
grape that is obtainable1 but it is very
 pretty to use ,catawbas1 and colour the
 ice slightly green2 if it is desired   
that the sherbet should be darker1 use  
bottled grape juice1 adding a little    
lemon to bring out the flavour4 ,it     
should be served in sherbet cups with a 
spray of grape leaves under each on the 
plate4  ,the salad is made by removing a
 strip of skin from each banana1        
scooping out the fruit1 cutting it in   
pieces1 adding as much celery or apple  
and half as much of cut up ,english     

walnut meats which have been blanched1  
and covering the whole with ,french     
dressing1 and returning to the skins1   
heaping it a little in them4 ,put one of
 these on a leaf of lettuce for each    
person2 nasturtium sandwiches are pretty
 on a plate decorated with their own    
blossoms4  ,if the boxes are used for   
the cream it must not be coloured1 and a
 plain mousse may be better than        
anything else2 if the boxes are not     
used1 the mousse may be flavoured with  
pistache1 coloured green and served on a
 bed of whipped cream1 with chopped     
angelia or pistache nuts scattered over 
it4 ,for a   ,,harvard ,,luncheon       
,illustration  lay broad crimson satin  
ribbons across the table at right       
angles1 and then lay the table with     
doilies over the ribbon as if there were
 none there4 ,have a bowl of ,american  
,beauty roses in the centre1 or put the 
flowers in a fancy basket4 ,or1 if it   
should happen that the men present are  
especially happy over some rowing       

victory1 put the roses in a long narrow 
boat in the centre1 and have oars       
stacked at intervals on the table4 ,use 
the same menu as for the ,yale luncheon4
 ,for a   ,,princeton ,,luncheon  use   
quantities of the yellow1 black-eyed    
daisies which are common in our fields4 
,a large football might stand in the    
centre of the table1 open at the top1   
with the daisies filling it1 and shallow
 bowls of them may stand on the table4  
,the bonbon dishes may be filled with   
yellow and chocolate bonbons1 and the   
same sort of cards used as were         
suggested for the ,yale luncheon1 unless
 sketches of ,princeton buildings are   
preferred4  ,illustration3 ,,rowing     
,,favour4  ,if the guests are from      
several colleges1 the best plan is to   
have no distinctively college colours on
 the table1 but to confine one's self to
 the use of athletic symbols for        
decoration which are common to all4     
,golden-rod might be in a row-boat1 for 
instance1 and oars1 base balls1 bats1   

and footballs used as favours4 ,for a   
hot-weather luncheon1 nothing makes a   
prettier table than a quantity of pond  
lilies1 used in some simple way4 ,as    
they are common in ,august1 you might   
give   ,a ,,pond-,,lily ,,luncheon      
,fill a shallow dish with water1 and put
 several lilies with their leaves on    
top1 but not so closely but that the    
water will show between them4 ,hide the 
outside of the dish with an arrangement 
of the lilies and their leaves1 being   
careful not to have it look stiff4 ,cut 
your guest-cards in the shape of open   
lilies1 and paint them1 writing the name
 of the guest across their face4 ,have  
your bonbons all green and white1 and   
use plain white1 or green and white     
china for serving the meal as far as you
 can1 for the sake of preserving the    
cool look of the table4 ,the ice cream  
may be in the pond-lily flowers1        
prepared as were the peonies in the     
,june luncheon4 ,if the lilies are      
plenty1 use them in bowls about the     

parlours and halls1 to carry out the    
idea of the day4  ,,menu    ,,clams ,,on
 ,,the ,,half-,,shell4   ,,cream ,,of   
,,spinach ,,soup4 ,,croutons4           
,,devilled ,,crabs4   ,,mushroom        
,,patties4   ,,braised ,,tongue4        
,,potatoes ,,au ,,gratin4   ,,frozen    
,,tomato ,,salad4 ,,mayonnaise4   ,,ice 
,,cream ,,in ,,water ,,lilies4 ,,cakes4 
,,cafe ,,frappe ,,or ,,iced ,,tea4  ,the
 braised tongue is prepared as before1  
stewed with herbs and seasoning in a    
baking-pan in the oven1 but in this case
 it is served hot1 with a spoonful of   
its gravy1 strained1 on each slice4     
,there is no sherbet in this menu1 as   
the frozen salad takes its place4 ,this 
is made by cutting fresh tomatoes into  
bits1 mashing them1 seasoning and       
freezing them1 stirring occasionally to 
make them smooth2 after they are stiff  
they must be scraped from the dasher1   
pressed down1 and allowed to stand for  
an hour4 ,they are to be cut in round   
spoonfuls1 laid on a few lettuce leaves1

 and mayonnaise passed with them4  ,the 
ice cream may be either a white or a    
pistache cream1 and the water lilies    
should be treated as were the peonies1  
the heart of the flower removed and a   
piece of waxed paper laid in the centre 
with the cream on it4  ,this same idea  
of coolness may be also well carried out
 in a luncheon in which ferns are made  
to play their part4   ,a ,,fern         
,,luncheon  ,illustration3 ,,for ,a     
,,fern ,,luncheon4  ,the house should be
 filled with ferns1 in the fireplaces1  
in the window seats1 in the parlours1   
and in the halls4 ,in the dining-room   
the table may be laid either or without 
a cloth1 and a large shallow pan or tray
 put in the centre2 if a tray is used1  
it should have a layer of absorbent     
cotton on it4 ,the edge of this dish    
must be concealed by tiny growing ferns2
 in the dish should be large pieces of  
ice1 piled in an irregular mound1 and   
very small ferns put in the crevices4   
,the ice will give out enough coolness  

to perceptibly affect the atmosphere of 
the room1 and the combination of the ice
 and ferns is a pretty one4 ,a few days 
before the luncheon some ferns may be   
pressed1 and these may be laid on the   
table if it is so large as to admit of  
more decoration2 the cards may also have
 a little fern pasted on each4  ,an     
appetising menu might be3--  ,,menu     
,,iced ,,peaches4   ,,cream ,,of ,,corn 
,,soup4   ,,filets ,,of ,,flounder4     
,,sauce ,,tartare4   ,,clams ,a ,,la    
,,newburgh4   ,,chops4 ,,stuffed        
,,tomatoes4 ,,iced ,,tea4   ,,red       
,,raspberry ,,sherbet4   ,,almond       
,,aspic ,,salad4 ,,brown ,,bread ,,and  
,,butter4   ,,ice ,,cream ,,in ,,melons4
  ,the peaches are not to be frozen1 but
 kept on the ice after they are halved1 
peeled1 and sprinkled with sugar1 until 
they are thoroughly chilled4 ,they may  
have a small spoonful of whipped cream  
served with them1 if that combination is
 liked4 ,the clams are prepared exactly 
as is lobster1 except that they must be 

kept for a little longer in the sauce in
 order to just cook them through4 ,they 
are to be served in ramekins4 ,the      
tomatoes are to have the inside removed 
without breaking the skin1 and this is  
mixed with bread crumbs and seasoning1  
returned to the tomatoes1 and baked4    
,the salad is made by filling small     
individual moulds with almonds and      
bouillon jelly made of melted extract of
 beef1 seasoning1 and dissolved         
gelatine2 the nuts should be cut into   
strips and arranged in a pattern with a 
little of the aspic before the moulds   
are filled4 ,a stiff mayonnaise is to be
 served with this4  ,the ice cream is   
particularly delicious1 though it seems 
very odd to one who is not familiar with
 it4 ,a very rich cream is made with the
 yolks of five eggs added to a quart of 
cream1 and when done it is put in large 
spoonfuls in halved1 small1 and spicy   
muskmelons4 ,the two eaten together are 
a decided improvement on either alone4  
,there is really no reason for having   

sherbet with such a menu as this1 for   
two cold dishes are already on the bill 
of fare1 but if the day is extremely    
warm1 it may be thought best to have it1
 even if it is acknowledged to be quite 
unnecessary4   ,a ,,poverty ,,luncheon  
,poverty luncheons are usually arranged 
in a series1 every one of eight or ten  
hostesses giving in turn a meal to the  
rest which must cost exactly a specified
 price1 the smaller the better4 ,usually
 two dollars and a half is selected as  
the proper amount for ten persons1 and  
the rivalry between the luncheon-givers 
as to which one shall have the most     
elaborate meal for the price makes these
 luncheons very entertaining4 ,of       
course1 by keeping everything down to   
the lowest possible sum1 one can have   
any number of courses1 but it is better 
to have less and have it fairly         
substantial4 ,the prices of all the     
food1 even to the butter1 must be       
written on a card at each plate1 and the
 flowers or other decorations are       

extras4  ,,menu    ,,bouillon           
#j4aj   ,,broiled ,,sardines            
4#bj   ,,chicken ,,patties              
4#gj   ,,chops                          
4#dj   ,,potatoes1 ,,peas               
4#ae   ,,rolls ,,and ,,butter           
4#bj   ,,tomato ,,and ,,lettuce ,,salad 
4#ae   ,,vanilla ,,mousse ,,with        
,,candied ,,fruit        4#ce           
,,coffee1 ,,almonds1 ,,peppermint       
,,wafers       4#be                     
-----                                   
#b4ej     ,september   ,as the days     
begin to grow cooler1 and a suspicion of
 frost in the air in the early morning  
brings back one's vigour1 golf seems the
 finest game in the world1 and long days
 are spent on the links4 ,a luncheon for
 golfers will transform any day in the  
week into a gala day1 if only it is not 
taken too seriously4 ,the guests are to 
come in their golf suits to be in       
keeping2 the luncheon should be bright  
and informal rather than stately4       
,illustration3 ,,for ,a ,,golf          

,,luncheon4  ,illustration              
,illustration3 ,,golf ,,favour4  ,if the
 company is a large one1 seat them in   
fours at small tables1 each of which    
should have a centrepiece of salvia1 or 
,scotch heather1 or--just for           
fun--thistles4 ,the little souvenirs for
 this luncheon are of great variety1 and
 most ingenious4 ,there are plaid golf  
bags with sticks1 to be filled with     
bonbons1 or small plaid woollen caps to 
be presented to men afterwards for      
tobacco pouches1 unless the men are     
present to receive them at the luncheon4
 ,there are plaid-covered golf          
score-books1 which are really useful as 
well as pretty1 and a host of other     
things1 such as individual sticks1 which
 are less elaborate4  ,your cards may   
have sketches of girls in golf costume1 
or little cuts of such figures may be   
found in colours in golf catalogues1 and
 cut out and pasted on the cards4 ,the  
tables may have plaid ribbon drawn down 
each side1 or have bows at the corners4 

,you might have a ,scotch menu for the  
sake of variety1 although ,scotch dishes
 do not compare with ,american4         
,,scotch ,,menu    ,,scotch ,,broth4    
,,boiled ,,salmon4 ,,boiled ,,potatoes4 
,,haggis4   ,,pheasant4 ,,currant       
,,jelly4   ,,scotch ,,rarebit ,,on      
,,toast4   ,,plum ,,tart ,,with ,,cream4
 ,,coffee4  ,the broth is made by       
stewing mutton with vegetables until it 
is sufficiently strong2 when the whole  
is strained and cooked1 barley is added 
till the broth is quite thick2 just     
before serving1 a little chopped parsley
 is put in4 ,haggis is usually rather a 
formidable dish to undertake1 as most   
recipes are very elaborate2 this one1   
however1 is simple and the results are  
good4 ,boil the head1 heart1 and liver  
of a sheep with one pound of bacon for  
an hour2 then chop them1 season highly1 
and add sufficient oatmeal to make a    
thick mush4 ,boil this in a bag for two 
hours1 and serve it in the same bag1    
rolling it back to look as well as      

possible2 this receptacle is less       
objectionable than that in which haggis 
is served in ,scotland1--the stomach of 
the sheep4  ,should you fear to venture 
on this dish1 you might substitute for  
it ,scotch snipe4 ,for this make a paste
 of a box of sardines mixed with lemon  
and a little onion juice2 spread on     
slices of bread and cut in strips half  
an inch thick4 ,put these in the oven   
and heat thoroughly1 and then pour over 
them a sauce made of the beaten yolks of
 two eggs and six tablespoonfuls of     
cream1 to which has been gradually added
 a tablespoonful of melted butter1 and  
after taking from the fire1 a           
half-teaspoonful of salt1 a dash of red 
pepper1 and a little chopped parsley4   
,the strips of toast must be served very
 hot1 and will be found delicious4 ,even
 if the haggis is used1 this dish might 
be added to the bill of fare4 ,if       
pheasant is not obtainable1 prairie     
chicken is a perfect substitute for it1 
or woodcock will do in the place of     

either4  ,the ,scotch rarebit is quite  
different from the ,welsh1 being made by
 adding to half a pint of white sauce a 
tablespoonful of anchovy paste and a    
pinch of red pepper2 cook this for a    
moment and add six hard-boiled eggs cut 
in rather large bits4 ,simmer the whole 
for three minutes1 and serve on buttered
 toast4  ,the plum tart is made by      
cooking large purple or green-gage plums
 in a deep baking dish with a sprinkling
 of flour and plenty of sugar1 and a    
cover of pie-crust over the top4 ,tart  
is always served in what foreigners call
 dessert plates1 but they are exactly   
like our soup plates1 with a dessert    
spoon and a fork1 and thick cream is    
passed with the dish4 ,coffee is never  
served on a ,scotch table as a final    
course1 but is offered with tea in the  
drawing-room after the meal4 ,however1  
in this case it may be passed after the 
tart1 or poured on the porch afterwards4
  ,should you wish a more conventional  
luncheon1 this menu is a delicious one4 

,,menu    ,,grapes4   ,,chicken         
,,bouillon4   ,,codfish ,,steaks4       
,,lobster ,,sauce4   ,,baked ,,spaghetti
 ,,with ,,oysters4   ,,prairie ,,chicken
 ,,with ,,currant ,,jelly4   ,,browned  
,,potatoes4   ,,tomato ,,and ,,walnut   
,,salad4 ,cheese ,crackers4   ,,frozen  
,,watermelon4   ,,coffee4  ,although    
this is rather an elaborate menu1 there 
is no sherbet in it on account of the   
watermelon1 which is better if no other 
frozen dish is used with it4  ,the      
spaghetti is prepared exactly as when   
cooked with cheese2 that is1 it is      
stewed till tender1 washed in cold water
 to remove the starch1 and laid in a    
dish in layers with seasoning1 oysters1 
and white sauce1 and baked till brown4  
,this is more easily managed if bread   
crumbs are put on top with butter1 and  
small dishes or ramekins are used4  ,the
 watermelon is to be scooped in large   
spoonfuls from the rind1 the seeds      
removed1 and the melon laid in a freezer
 with powdered sugar and a little       

sherry1 and the freezer put in a cool   
place packed with ice and salt for at   
least five hours4  ,when country houses 
are rather far apart1 it is often       
convenient to go from one to another on 
one's wheel1 in spite of the fact that  
bicycling is no longer in high favour4  
,still1 so long as wheels are so useful 
they will continue to be used1 and just 
so long   ,a ,,bicycle ,,luncheon       
,illustration  will be found appropriate
 for some occasion4  ,decorate your     
table with golden-rod or autumn leaves  
or a mixture of golden-rod and purple   
asters1 the two flowers which are so    
beautiful together2 do not on any       
account use garden or hot-house flowers 
for a luncheon1 which on its face       
suggests out-of-door sport4 ,search the 
magazines for bicycle advertisements1   
and cut out bicyclers in all sorts of   
attitudes and dress1 and paste these on 
cards with a brief line commending some 
one make of wheel for each guest2 the   
more extravagant the praise of each1 the

 better4 ,there are all sorts of pretty 
little favours to be had of bicycles1   
tricycles1 and tandems1 which will serve
 as souvenirs4 ,this may be transformed 
into an automobile luncheon by the      
change of the two conveyances4 ,oysters 
are again in season1 and will be        
welcomed by the hostess as a first      
course4  ,,menu    ,,oysters ,,on ,,the 
,,half-,,shell4   ,,tomato ,,soup4      
,,creamed ,,lobster ,,in ,,shells4      
,,quail ,,on ,,toast4 ,,potato          
,,croquettes4 ,,jelly4   ,,hot ,,rolls4 
,,grape ,,sherbet4   ,,apple ,,salad4   
,,water-,,cress ,,sandwiches4   ,,frozen
 ,,peaches4 ,,cake4   ,,coffee4         
,,bonbons4  ,the salad is made by       
scooping out the whole inside of a large
 red apple1 after a slice has been      
carefully cut from the stem end with a  
sharp knife2 this pulp is chopped1 mixed
 with small bits of celery and ,english 
walnuts1 with stiff mayonnaise1 and the 
whole returned to the apple1 the top    
being put on again so that the cut does 

not show2 this is a very pretty salad1  
especially if care is taken to choose   
perfect apples4  ,as college opens again
 there are always those whose           
school-days are over1 who are left      
lamenting somewhat because the happy    
days are no more4 ,for such1 a luncheon 
may be arranged which will have special 
reference to the common past of a group 
of classmates4   ,,alumni ,,luncheon    
,illustration  ,lay the table prettily  
with the usual doilies1 bonbon dishes of
 almonds1 radishes1 candies1 and        
crystallised fruits4 ,garden asters are 
now in full bloom and come in great     
variety of colour1 and these will make a
 beautiful centrepiece1 massed in a     
large bowl4 ,the combination of crimson 
and pink1 of pink and white1 or of white
 and purple is better than the use of   
one shade alone4 ,the table should be   
lighted with ,roman lamps or else with  
,jerusalem candlesticks1 as suggestive  
of classical studies2 to be sure1       
,september is one of the sunny months1  

but this luncheon may be used quite as  
well at some other time of the year as  
the fall1 if that is desired1 so the    
suggestion of the lamps may stand4  ,the
 most attractive feature of the luncheon
 may be the cards1 which may well be    
preserved for years as souvenirs of     
college as well as of this meal2 they   
are to be photographs of the particular 
place in the college grounds or         
dormitories or village with which each  
guest was most associated4 ,if one has a
 friend still in college with a kodak   
7and what college girl does not own     
one871 she can take and send them to    
you4 ,the girl who was oftenest in the  
,dean's office for reprimand may have a 
picture of that interior2 the one who   
was champion at basket ball1 a view of  
the gymnasium with the team at play2 the
 girl who was the best at chemistry1 a  
glimpse of the laboratory2 the one who  
frequented the soda fountain down town1 
a picture of that4 ,or1 if these        
photographs are too frivolous1 pictures 

of beautiful views about the college    
grounds may be substituted4  ,the       
luncheon may suggest in its menu the    
favourite dishes of some of the class1  
or one course might be a reminder of    
something served constantly on the      
college table2 this meal really gives   
unlimited opportunity for ingenuity4    
,if the weather does not admit of using 
artificial lights1 and yet the table is 
felt to be incomplete without the small 
,roman lamps1 they might be filled with 
flowers instead of oil and used as      
decorations1 the central group of asters
 being kept low in a very shallow bowl4 
,,menu    ,,peaches ,,and ,,grapes4     
,,cream ,,of ,,corn ,,soup4   ,,creamed 
,,oysters4   ,,jellied ,,chicken4       
,,pim-,,olas4   ,,chops ,,with ,,peas4  
,,sweet ,,potato ,,croquettes4   ,,lemon
 ,,sherbet4   ,,tomato ,,and ,,lettuce  
,,salad4 ,,french ,,dressing4           
,,sandwiches4   ,,maple ,,parfait4      
,,cakes4   ,,coffee4 ,,bonbons4  ,the   
maple parfait is one of the most        

delicious of desserts1 and one easily   
prepared as well4 ,the yolks of eight   
eggs are beaten stiff1 a cupful of maple
 syrup is added1 and the whole is heated
 until it makes a thick coating on the  
spoon1 when it is taken from the fire   
and beaten until it is cold2 a pint of  
thick cream is then beaten stiff and    
mixed lightly with the eggs and syrup1  
and the whole is put in a melon mould   
and packed in ice and salt for five     
hours4 ,the bonbons served with the     
coffee should be those especially       
fancied by the girls of the college2 if 
there is a fudge named for the          
institution1 that is the sweet to       
choose4   ,a ,,labour ,,day ,,luncheon  
,as ,labour ,day is a national holiday1 
it must be regarded as a gala day4 ,a   
luncheon which is in keeping with the   
occasion must not be elaborate1 but1 on 
the contrary1 as simple as may be       
without actually serving the labourer's 
bill of fare4 ,a good deal may be done  
to divert the guests without giving a   

suspicion of making fun of the occasion1
 which is not in the least contemplated4
 ,the table should be laid with a cloth1
 plain white china used1 and the        
decorations should be wild flowers4 ,the
 cards should bear a sketch of a        
labourer1 and the favours should be     
small picks1 shovels1 spades1 and hoes1 
such as children play with4 ,have a     
course of cold meat1 and one of baked   
beans1 as well as one in which crackers1
 cheese1 and coffee are served at the   
same time4  ,,menu    ,,bouillon 7,,in  
,,tin ,,cups74   ,,baked ,,beans ,,in   
,,bean-,,pots4   ,,cold ,,lamb4         
,,pickles4 ,,bread ,,and ,,butter4      
,,potato ,,salad4   ,,vanilla ,,ice     
,,cream 7,,in ,,small ,,tin             
,,dinner-,,pails74   ,,crackers1        
,,cheese1 ,,and ,,coffee4  ,this is a   
rather plain meal1 but nothing else will
 be appropriate1 and the idea of the day
 will prove its best sauce4     ,october
   ,one of the oddest of luncheons may  
be given in ,october on the tin-wedding 

anniversary1 for as this is a favourite 
month for weddings1 anniversaries are   
sure to be frequent among one's friends2
 the bride of a decade ago may gather   
her former bridesmaids for a luncheon   
served with reminiscences1 or a         
bridesmaid may entertain the group1 or  
possibly a number of ,october brides of 
ten years' standing may gather to       
celebrate on one day the anniversaries  
scattered through the month4   ,a       
,,tin-,,wedding ,,luncheon              
,illustration3 ,,for ,a ,,tin-,,wedding 
,,luncheon4  ,lay the table in pink2    
have a lace centrepiece over silk1 a tin
 quart measure in the middle filled with
 pink bridesmaid's roses1 and pink      
candles with pink rose shades1 if the   
day is dark4 ,use small tin plates for  
the bread and butter1 and put the       
bonbons1 almonds1 radishes1 and candied 
ginger in little scalloped tins4 ,a     
souvenir spoon may be given each        
guest1--of tin1 of course1--tied with a 
white ribbon1 with the name of some city

 the bride did not visit on her wedding 
trip painted in white letters in the    
bowl2 one is supposed to believe that   
these spoons were purchased at          
,copenhagen1 ,constantinople1 and       
,moscow with a view to this occasion4   
,or1 if souvenir spoons seem altogether 
out of date1 though really they would   
have been quite the thing ten years ago1
 and are therefore no anachronism1 give 
the guests some small tin utensil such  
as an apple-corer1 or a nutmeg-grater4  
,serve everything in tin2 the bouillon  
in small cups with handles1 the sherbet 
in scalloped tins1 the fish1 salad1 and 
ice cream on tin plates of medium size1 
and the chicken on larger ones4 ,the    
coffee may be in tin timbale moulds4 ,if
 you use candles1 put them in ordinary  
tin candlesticks4  ,,menu    ,,peaches4 
,,bouillon4   ,,broiled ,,oysters ,,on  
,,toast4   ,,curried ,,eggs ,,in ,,rice 
,,border4   ,,chicken ,,breasts ,,with  
,,italian ,,chestnuts4   ,,potato       
,,croquettes4 ,,rolls4   ,,orange       

,,sherbet4   ,,plum ,,salad4 ,,lettuce  
,,sandwiches4   ,,sunshine ,,ice ,,cream
 ,,and ,,cake4   ,,coffee4 ,,bonbons4   
,illustration  ,to prepare curried eggs1
 boil as many as are needed until hard1 
peel1 and put them in a ring of boiled  
rice which has been turned out of a     
border mould2 this rice should be well  
seasoned with a little chopped parsley  
mixed with it4 ,over all should be      
poured a white sauce flavoured with     
curry powder1 and on the top should be  
sprinkled grated ,parmesan cheese1 and  
the whole lightly browned in the oven4  
,the ,italian chestnuts served with the 
chicken are to be boiled until the      
shells can be removed1 and then stewed  
gently in cream until they are tender2  
the inner skin is not to be removed1 as 
this gives the chestnuts a purple colour
 and serves to keep them in shape4  ,the
 salad is made of the largest plums to  
be found2 they are to be peeled1 halved1
 and laid on lettuce with either ,french
 dressing or mayonnaise4  ,the ice cream

 is a rich vanilla cream made with the  
yolks of the eggs2 it is served in a    
very large sunshine cake1--that is1 an  
angels' food with the yolks of the eggs 
added1--which has been turned upside    
down and had the entire centre cut out1 
leaving only a ring of the cake4 ,the   
cream is put in this in large rounded   
spoonfuls1 and a slice of the cake is   
cut and served with each4 ,if any of the
 wedding cake has been kept1 some other 
cream may be used for the luncheon1 and 
the cake1 cut in small pieces1 passed   
with it4   ,,hallowe',,en ,,luncheon    
,this luncheon should be carried out in 
yellow and brown1 and if one can have   
autumn leaves for decoration she will   
feel that she has the really appropriate
 thing2 still1 if these are not to be   
had1 or if the colours have vanished    
from them1 there are other things which 
will do almost as well4 ,a pumpkin might
 serve as a centrepiece1 with the top   
off and the centre cut out1 filled      
either with fruit or chestnuts or       

chrysanthemums1 or the latter may be    
used alone in a tall vase4 ,the little  
dishes on the table should hold         
chocolates and plenty of marrons1 or    
candied chestnuts4 ,few persons know1   
until they have tried the experiment1   
how easily these latter dainties are    
prepared at home2 after boiling1        
peeling1 and simmering them in a thick  
syrup1 they are rolled in sugar and laid
 on oiled paper2 a simple way of making 
what is usually considered an expensive 
luxury4  ,your guest cards should be    
decorated with sketches of witches or   
brownies1 or lighted candles2 or you may
 purchase some small souvenirs1 such as 
stick-pins with witches1 or silver      
crescents with figures with brooms      
seated at one end4 ,cards of burnt      
leather are also in keeping with the    
colours of the table and with the idea  
of the day4  ,illustration  ,darken the 
room and light the gas1 but turn it low2
 get some of the little bonbon boxes in 
the shape of oranges1 or empty orange   

skins2 through an opening at one end1   
cut eyes1 nose1 and mouth1 as is done in
 making ,jack o' lanterns1 drop a little
 hot wax in the bottom of each1 and put 
in a small lighted candle2 the effect is
 decidedly quaint and pretty when the   
table is all lighted4 ,if a supper is   
desired rather than a luncheon1 these   
same suggestions will do for that1 and  
if the menu is too long1 the croquettes 
and sherbet may be omitted4  ,,menu     
,,white ,,grapes4   ,,tomato ,,bisque4  
,,fried ,,oysters4 ,,sauce ,,tartare4   
,,chicken ,,croquettes ,,with ,,peas4   
,,quail4 ,,currant ,,jelly4   ,,french  
,,fried ,,potatoes4   ,,grape ,,fruit   
,,sherbet ,,in ,,skins4   ,,sweetbreads 
,,in ,,aspic4 ,,mayonnaise4   ,,wine    
,,jelly ,,with ,,cream4 ,,cakes4        
,,chocolate4  ,the sherbet is delicious1
 but rather troublesome to prepare4     
,small fruit is selected1 the pulp      
removed in spoonfuls without the        
breaking the sections1 and after        
sweetening well1 it is packed in the    

freezer to stand four hours2 meanwhile  
the skins of the fruit are cut in basket
 shapes1 and when the luncheon is ready1
 the frozen fruit is heaped in these4   
,the salad is made by putting cooked    
sweetbreads in melted beef extract which
 has been seasoned and had sufficient   
gelatine added to set it2 it is to be   
put in small moulds and turned out on   
lettuce with a spoonful of mayonnaise by
 each4 ,if a simpler salad is wished1   
one that is surprisingly good is made by
 putting cold cooked string beans on    
lettuce1 sprinkling with ,french        
dressing and serving with mayonnaise4   
,the wine jelly1 while still warm1 is to
 be poured over bits of candied fruit   
laid in a ring mould4 ,when served1 the 
centre is filled with whipped cream and 
candied fruit scattered over all4   ,,an
 ,,authors' ,,luncheon  ,this luncheon  
is not intended to be eaten by authors1 
though they are not necessarily barred  
from participating in it1 but it is     
arranged for some group of clever women 

who are sufficiently well read to enter 
into a guessing contest with interest in
 the books and authors named2 or a      
girls' club may enjoy a trial of their  
literary knowledge4 ,the luncheon is    
capable of infinite variation1 and any  
one with a catalogue of books can alter 
it to suit the requirements of any      
especial occasion4  ,cards should lie at
 each place with the menu written out as
 in the first one printed below1 with   
the names of the authors omitted1 and   
before each course1 or while one is     
eaten the next dish is to be guessed1   
and the author named4 ,a prize might be 
offered for the most numerous guesses   
which are correct4 ,the hostess would do
 well to have the key to the menu by her
 plate4  ,the table decorations may be  
of an ordinary character1 such as a     
bunch of roses in the middle1 or a vase 
of asters or chrysanthemums1 and the    
usual pretty doilies and odd dishes     
about1 or1 if laurel is to be had1      
either the flowers or the leaves may be 

used to suggest the crowning of genius4 
,,menu     #a4 ,toilers of the ,sea4    
7,,victor ,,hugo47    #b4 ,a ,study in  
,scarlet4 7,,doyle47    #c4 ,the ,water 
,babies4 7,kingsley47    #d4 ,between   
,whiles4 7,,helen ,,hunt ,,jackson47    
#e4 ,the ,lay of the ,last ,minstrel4   
7,,scott47    #f4 ,a ,dead ,secret      
7,,wilkie ,,collins72 and ,plain ,tales 
from the ,hills4         7,,kipling47   
#g4 ,the ,desert of ,ice4 7,,jules      
,,verne47    #h4 ,leaves of ,grass      
7,,walt ,,whitman72 and ,unleavened     
,bread4 7,,grant47    #i4 ,the ,snow    
,image4 7,,hawthorne47   #aj4 ,over the 
,teacups4 7,,holmes47   #aa4 ,opening of
 a ,chestnut ,burr4 7,,roe47   #ab4     
,all's ,well that ,ends ,well4          
7,,shakespeare47  ,the culinary key to  
the luncheon is this3--     #a4         
,,oysters4    #b4 ,,tomato ,,soup4      
#c4 ,,smelts ,,with ,,sauce ,,tartare4  
#d4 ,,almonds4 ,,radishes4 ,,celery4    
#e4 ,,eggs ,,in ,,ramekins4    #f4      
,,chicken ,,chartreuse ,,and ,,potatoes4

    #g4 ,,peach ,,sherbet4    #h4       
,,shredded ,,lettuce ,,and ,,crackers4  
#i4 ,,ice ,,cream ,,in ,,forms4   #aj4  
,,tea4   #aa4 and #ab4 ,,marrons ,,and  
,,bonbons4  ,the eggs are prepared by   
cutting up those that have been hard    
boiled1 seasoning them well1 covering   
with white sauce1 putting in individual 
baking dishes1 covering with grated     
cheese1 and browning4 ,the chicken is   
minced1 seasoned with salt1 pepper1 and 
a little sherry or stewed tomato1 and   
put in a melon mould which has been     
buttered and lined with an inch         
thickness of boiled rice2 then the mould
 is steamed for three quarters of an    
hour1 and when done the whole is turned 
out on a round platter1 and a tomato    
sauce is poured around it4  ,the salad  
is made by cutting a head of lettuce    
across with the scissors until leaves of
 grass result2 mayonnaise is to be      
passed with this4  ,the ice cream is to 
be in forms of any sort1 but the figure 
of a man is the most appropriate4  ,this

 luncheon may be changed from a         
gastronomic to a literary guessing game1
 either by furnishing the guests with a 
copy of the titles of the books without 
the authors1 making them guess both the 
writer and the dish which is            
represented1 or by furnishing the actual
 menu and asking the guests to give a   
title of a book which will suitably     
represent the course4 ,in order to give 
opportunity for some choice in this     
luncheon1 a slightly altered menu is    
also given3--  ,,menu    ,toilers of the
 ,sea4   ,a ,study in ,scarlet4   ,the  
,water ,babies4   ,between ,whiles4   ,a
 ,dead ,secret1 and ,plain ,tales from  
the ,hills4   ,the ,desert of ,ice4     
,wing and ,wing4   ,leaves of ,grass1   
and ,unleavened ,bread4   ,the ,snow    
,image4   ,over the ,teacups4   ,all's  
well that ,ends ,well4  ,wing and ,wing 
is by ,cooper1 as doubtless your guests 
will know1 and may be represented by a  
course of game1 either pigeons or       
duckling4     ,november   ,the principal

 gala day of this month is toward the   
last1 the historic gala day of our      
forefathers1 ,thanksgiving2 still1 it is
 quite proper to have a luncheon at any 
time during the month which shall have  
the characteristics of the time4   ,a   
,,thanksgiving ,,luncheon               
,illustration3 ,,for ,a ,,thanksgiving  
,,luncheon4  should remind us of the    
dress and food of our ancestors1 but all
 of their austerity and asceticism may  
go without mention2 we do not take      
kindly to these things in our days of   
luxury and ease4 ,have your guest-cards 
bear a sketch of a ,puritan girl1 or a  
man in a tall pointed hat and long cloak
 with a gun over his shoulder1 or some  
other suggestion of ,colonial times4    
,have your menu made up largely of      
dishes said to have been used at the    
first ,thanksgiving ,day meal1          
judiciously combined with every-day     
delicacies which are more warmly        
approved by this generation4 ,let your  
bonbons be in the shape of candy        

vegetables2 they are odd1 and           
wonderfully accurate1 and are to be had 
in the form of radishes1 carrots1       
potatoes1 turnips1 beets1 and almost    
everything else2 and buy favours in the 
shape of miniature roasted turkeys4     
,chrysanthemums are the flower of       
,november1 and they are beautiful in any
 shade1 but yellow is the most          
brilliant1 and a mass of this splendid  
color in the centre of the table will   
make it attractive4 ,if you use candles1
 have them of yellow1 with paper shades 
of chrysanthemums4  ,illustration  ,the 
,puritans are said to have dined on     
oysters1 clams1 turkey1 succotash1 and  
game1 and all these things must be in   
the menu3--  ,,menu    ,,oysters ,,on   
,,the ,,half-,,shell4   ,,cream ,,of    
,,celery ,,soup4   ,,clams ,,newburgh4  
,,roast ,,turkey ,,breast ,,in ,,slices4
   ,,currant ,,jelly4 ,,succotash ,,in  
,,cases4 ,,potato4   ,,cranberry        
,,sherbet4   ,,scallop ,,salad4         
,,olives4   ,,brown ,,bread ,,and       

,,butter4   ,,individual ,,mince ,,pies4
 ,,cheese4   ,,vanilla ,,ice ,,cream    
,,with ,,hot ,,chocolate ,,sauce4       
,,coffee4  ,the salad is made by        
scalding a pint of scallops1 draining   
them and serving on lettuce with a      
sprinkling of chopped parsley and a     
,french dressing4 ,the mince-pies may be
 omitted if they seem too heavy for     
luncheon1 but if you fancy this reminder
 of a real ,thanksgiving meal1 have them
 made in small round tins about four    
inches across1 and have the pie-crust as
 delicate as possible4 ,the hot sauce to
 serve with the ice cream is made by    
boiling a pint of water with half a pint
 of sugar until it hardens in water1 and
 then adding two tablespoonfuls of      
grated chocolate dissolved in three     
tablespoonfuls of boiling water1 and    
boiling again until it crisps in water2 
add vanilla and serve at once4 ,in the  
place of both the pie and this cream1   
you may have a sort of combination of   
both1 which might be called mince-pie   

ice cream1 made by adding chopped       
raisins1 spice1 and a dash of wine to a 
rich chocolate ice cream2 the slices    
look and taste like fruit cake1 and     
served with whipped cream are delicious4
   ,a ,,carmen ,,luncheon  ,in cities   
the opera season begins earlier than it 
did formerly1 and this suggests an      
operatic luncheon1 either one served    
just before a matinee1 or given by way  
of something new1 without regard to     
times and seasons4 ,almost any opera    
gives scope for decorations and cards in
 keeping with the idea of its story1 but
 perhaps ,carmen is the most            
distinctive4 ,for this1 your cards      
should bear a bar of music1--the famous 
and easily recognized ,toreador song is 
the best1--or else a sketch of some     
scene from the stage4 ,if you can find  
paper fans with the pictures of         
bull-fights1 such as are to be had at   
times in our shops1 these are certainly 
appropriate as souvenirs4  ,the         
decorations must be in the ,spanish     

colours1 scarlet and yellow1 and        
carnations will give the best results2  
if you fancy having a corsage bouquet   
for each guest these may be of alternate
 colours1 yellow tied with red and red  
tied with yellow1 with the flowers in   
the centre of the table of the two4 ,the
 bonbons may be of scarlet and yellow   
also4 ,here is a ,spanish menu3--       
,,menu    ,,oranges4   ,,red ,,bean     
,,soup4   ,,broiled ,,fish ,,with       
,,tomato ,,sauce4   ,,spaghetti ,,with  
,,cheese4   ,,spanish ,,chicken4        
,,lyonnaise ,,potatoes4   ,,olive       
,,salad4   ,,stuffed ,,cake4   ,,coffee4
  ,the soup is made of strong stock with
 red beans1 and seasoning in this way3 a
 little onion and garlic are browned in 
a deep kettle with a spoonful of lard   
and a pinch of thyme2 a stock is poured 
over this1 and two cupfuls of red beans 
which have been cooked until they are   
soft are added2 the whole is put through
 a sieve and poured over croutons just  
before serving4  ,any fish will do for  

the third course1 but bluefish is the   
best2 after it is cooked it is cut in   
pieces ready to serve1 and then a rich  
tomato sauce is poured over each piece4 
,the chicken is really delicious4 ,a    
tender fowl is chosen1 jointed1 and put 
on to stew4 ,a dozen dry red peppers are
 cut up and boiled1 after the seeds have
 been removed2 they are then moistened  
with a little chicken broth and put     
through a sieve2 one green pepper and   
two sliced onions are fried in a little 
lard1 the peppers and chicken added1 and
 the whole covered with the thickened   
gravy and simmered for fifteen minutes  
before serving4  ,the salad is one of   
the commonest ,spanish dishes4 ,to make 
it1 take a cup of dice made of stale    
bread1 sprinkle with bits of red        
peppers1 add a cup of stoned olives1 cut
 up1 and half a cup of chopped cucumber 
pickles2 mix the whole with mayonnaise  
and serve on lettuce cut in strips2 pass
 a strong cheese with it4 ,the stuffed  
cake is also a dish frequently seen in  

,spain4 ,a large sponge cake is soaked  
in mild sherry1 stuck full of blanched  
almonds and stoned raisins1 and eaten   
with a rich boiled custard poured over  
it4   ,a ,,horse-,,show ,,luncheon  ,in 
,new ,york the horse show is the great  
,november event2 perhaps in other cities
 there is something corresponding to it1
 and certainly in small places there is 
a great interest taken in the ,county   
,fair1 which comes somewhat earlier in  
the fall4 ,for any day when a number of 
friends are to visit a place where the  
horse is the hero1 a luncheon may       
precede the hour4 ,a large floral       
horse-shoe may be the decoration of the 
table1 or one may be suspended over the 
table and the flowers may be of the same
 variety in the centrepiece1 but        
arranged with more grace4 ,the guest    
cards may bear a sketch of a horse1 or  
of a horse-shoe1 or a whip or some      
similar device1 and the favours may be  
of the same character1 in the shape of  
little silver pins2 or1 if the luncheon 

is sufficiently informal to warrant it1 
these favours may be chocolate horses1  
standing at each plate4  ,,menu         
,,clams ,,on ,,the ,,half-,,shell4      
,,cream ,,of ,,lima ,,bean ,,soup4      
,,creamed ,,scallops ,,in ,,ramekins4   
,,chicken ,,in ,,green ,,peppers4       
,,breaded ,,chops ,,with ,,tomato       
,,sauce4   ,,potatoes ,,au ,,gratin4    
,,hot ,,rolls4   ,,lobster ,,salad4     
,cheese ,straws4   ,,ice ,,cream ,,with 
,,maple ,,sauce4   ,,coffee4  ,the      
chicken in the peppers is to be ordinary
 minced white meat1 with sufficient     
white sauce to make it palatable2 if it 
is too wet it will not be good4 ,it is  
put in raw peppers from which the ends  
have been cut1 and the seeds removed1   
and the whole thoroughly heated in the  
oven4 ,the potatoes are baked and served
 in their own shells after they have    
been scooped out and seasoned1 and cut  
in half1 with grated cheese over them4  
,the ice cream is a rich ,french cream  
made with eggs1 and the sauce is hot    

maple syrup with ,english walnuts broken
 in pieces in it2 it is one of the most 
delicious of desserts1 well worth being 
used in place of any of the suggested   
creams at any luncheon during the year4 
,,an ,,indian ,,luncheon  ,boys are     
supposed to scorn luncheon as a purely  
feminine meal and one which is          
necessarily frivolous2 nevertheless     
there are occasions when a boy is       
interested in entertaining his friends  
at luncheon1 perhaps before going to see
 a football game1 or some such athletic 
contest1 and then a meal with ,indian   
accessories will delight him4  ,the     
table should be laid with a cloth rather
 than with doilies1 and the centrepiece 
may be a birch-bark canoe1 planted with 
ferns4 ,the cards may be of birch bark  
with quotations from ,hiawatha1 or of   
cardboard with an ,indian's head in     
colours1 or a sketch of a wigwam1 or a  
tomahawk1 or a pair of snowshoes4       
,illustration  ,the bonbons may be in   
pretty little bead pouches laid at each 

plate1 or else in pairs of small        
moccasins around on the table1 or in    
tiny birch-bark canoes4 ,the luncheon   
should be a hearty one without those    
frills which the budding masculine      
intelligence refuses to admire4  ,the   
menu1 like the one suggested for the    
,thanksgiving luncheon1 may have a      
suggestion of ,indian dishes in it4     
,,menu    ,,oyster ,,bisque4   ,,creamed
 ,,fish ,,in ,,shells4   ,,slices ,,of  
,,turkey ,,breast4 ,,peas4   ,,creamed  
,,potatoes4 ,,cranberries4   ,,lobster  
,,salad4 ,sandwiches4   ,,individual    
,,mince-,,pies4   ,,vanilla ,,ice       
,,cream4 ,,cakes4   ,a ,,card ,,luncheon
  ,after a morning at whist1 one should 
have an appetite for the noon meal2 let 
it be so delicious that the anxieties   
and disappointments of the game may be  
speedily forgotten6 ,the table may be   
prettily laid with the usual doilies1   
and the flowers chosen chrysanthemums   
again1 unless you fancy carrying out the
 red and black colours of the cards1    

when the plan suggested for the ,musical
 ,luncheon in ,january may be adopted1  
and red carnations tied with narrow     
black ribbons may be laid by each plate1
 and dark chocolate bonbons may be in   
the little dishes around a centrepiece  
of red carnations4 ,at each of the      
places may be a small box of cardboard  
in the shape of a heart1 a club1 a      
diamond1 or a spade alternately1 filled 
with bonbons4 ,there are tin cutters    
which are in these same shapes1 and the 
cakes and sandwiches may still further  
carry out the idea4 ,the ices1 too1 are 
to be found at the caterer's in slices  
of white with the figures on them in    
colours1 but you may make a white cream 
at home and serve it in paper boxes     
painted with the various figures around 
the edge1 if you choose4  ,any one of   
the preceding menus may be used1 or one 
may have something different which yet  
reproduces the best dishes which have   
been suggested1 especially the          
delightful ice cream which was mentioned

 for one luncheon1 with the maple sauce1
 one of the delicious things among new  
dishes4  ,,menu    ,,oyster ,,bisque4   
,,lobster ,,croquettes ,,with ,,tomato  
,,sauce4   ,,mushroom ,,omelette4 ,,hot 
,,rolls4   ,,fried ,,chicken ,,in       
,,cream ,,sauce4 ,,potato ,,souffle4    
,,asparagus ,,tips4   ,,waldorf ,,salad4
 ,,cheese ,,sandwiches4   ,,french      
,,vanilla ,,ice ,,cream ,,with ,,maple  
,,sauce4   ,,coffee4 ,,bonbons4  ,the   
mushroom omelette is easily prepared by 
putting a mixture of chopped mushrooms  
and olives in a delicately browned      
omelette as it is folded over just      
before it is served2 there is nothing   
better in an egg dish than this4 ,the   
salad is made by cutting rather sweet   
apples in bits and adding as much       
chopped celery and a stiff mayonnaise   
and laying on lettuce leaves2 if        
,english walnuts are added1 the salad is
 entirely changed from the original1 but
 it is thought quite as good by most    
persons2 the fact that these nuts are to

 be served in the dessert1 however1     
gives reason for omitting them from the 
mixture of apple and celery4 ,if it is  
desired to have a sherbet for this      
luncheon1 add it after the chicken1 one 
of canned pineapple1 or grape fruit1 and
 have the final course a cream cheese   
with ,bar-le-,duc currants and crackers1
 with the coffee2 the mixture of sweet  
and cheese seems odd to one who has not 
tried it1 but it is warranted to give   
satisfaction4     ,december   ,one of   
the charming things about ,christmas    
,day is the now customary late luncheon 
for the members of the family and the   
intimate friends who are afterwards     
expected to prolong their stay until the
 lighting of the tree at early          
candle-light4 ,men as well as women are 
invited to this holiday celebration1 and
 the occasion is one of the happiest of 
the happy season4 ,of course the guests 
are chosen with an especially careful   
thought as to their congeniality1 for   
,christmas is never the time for the    

payment of social obligations1 but      
rather for the fulfilment of the idea of
 peace and good-will1 and comradeship   
must mark the keeping of the festival4  
,this ,christmas luncheon in no way     
conflicts with the family dinner which  
comes later in the day1 but is a thing  
apart4 ,the children join in this1 even 
if they are too young to remain out of  
bed for the later meal1 and will hugely 
enjoy the fun which marks it4   ,a      
,,christmas ,,luncheon  ,illustration3  
,,for ,a ,,christmas ,,luncheon4  ,the  
table should be arranged in scarlet1    
with holly to offset the more brilliant 
colour2 in the centre should stand one  
of the diminutive ,christmas trees1 such
 as are to be had in the ,german toy    
shops2 they are artificial1 and do not  
take fire from the candles1 and have the
 additional advantage of lasting for    
years1 as they fold up like an umbrella 
and may be tucked out of the way from   
one season to another4 ,the pot in which
 this little tree stands is to be       

surrounded with a broad wreath of holly1
 lying on the table4 ,the candles on the
 tree are to be scarlet1 and they will  
sufficiently light the room except for  
the side lights on the wall4 ,a narrow  
scarlet ribbon should extend from each  
plate to a little parcel lying at the   
foot of the tree1 tied up with white    
tissue paper and scarlet ribbons1 with a
 spray of holly attached1 and at the    
close of the meal these ribbons are to  
be pulled by each guest and the gift    
opened2 here the fun of the ,christmas  
luncheon begins1 for these presents     
should in every case be some small joke 
on the recipient1 and ingenuity and     
cleverness should be the price paid for 
them by the giver4 ,if one has the knack
 of writing jingles1--and it is easily  
acquired1--the card bearing the verse is
 to accompany the gift1 and the words   
must be read aloud for the entertainment
 of all4  ,a young man who is addicted  
to the bad habit of ,sunday golf might  
have a small plaid paper golf-bag1 and a

 card with a picture of a golfer with   
his sticks1--this can be cut from an    
advertisement or catalogue1--and a rhyme
 something like this3--    ,behold this 
young golfer so fit1   ,who his ball 7or
 his caddie7 doth hit1   ,when six days 
in the week   ,and the seventh day eke1 
,to the links he doth eagerly flit4  ,an
 enthusiastic young housekeeper might be
 given a set of small tin baking dishes 
with this jingle3--    ,this matron can 
cook wondrous well2   ,every recipe     
known she can tell2   ,she can roast1   
stew1 and bake1   ,make marvellous cake1
   ,and her jelly will frequently       
'jell4'  ,a pretty girl might have a    
pasteboard heart with the words written 
on it1 ,a heart for the heartless1 and  
this verse below3--    ,this maiden's an
 arrant young flirt2   ,her ways are    
both subtle and pert4   ,every man that 
she spies   ,she looks on as a prize1   
,and she cares not a fig for his hurt4  
,a little practice will make perfect in 
writing similar ridiculous nonsense4    

,the menu for this ,christmas luncheon  
should be a very simple one in order not
 to impair the appetites for the        
,christmas goose1 which will appear     
before many hours4  ,,menu              
,,bouillon4   ,,scalloped ,,salmon4     
,,duck ,,croquettes ,,with ,,peas4      
,,potato ,,puff4   ,,celery ,,salad4    
,,wafers4   ,,individual ,,plum         
,,puddings4   ,,coffee4  ,of course if  
plum pudding is necessary to the        
,christmas dinner it must be dispensed  
with here1 but if this is the one meal  
of the holiday when the children of the 
family are present1 these small lighted 
puddings will give the greatest delight2
 each one is to have a little spray of  
holly in the top and be sent to the     
table on fire2 as the alcohol is        
destroyed in the blaze1 there can be no 
objection to its use on this occasion4  
,illustration  ,after the final course a
 sleigh filled with candies may be      
brought in1 with ,santa ,claus driving  
his team of reindeer1 and this may be   

placed in state on one end of the table1
 or1 if the little tree is not to be had
 for the central decoration1 this toy   
may take its place1 and stand in the    
centre all through the meal4  ,sometimes
 one wishes to give a formal luncheon   
for guests who are spending the         
,christmas holidays in the house2 the   
ideas suggested for the tree1 the       
presents1 the nonsense jingles1 and the 
holly may all be used with perfect      
appropriateness1 even if this comes     
either before or after the twenty-fifth4
 ,a ,christmas luncheon speaks for      
itself1 whenever it is given4 ,for this 
you will need a rather elaborate  ,,menu
    ,,whole ,,pineapple ,,filled ,,with 
,,fruits4   ,,clam ,,bisque4 ,,hot      
,,crackers4   ,,whitebait4 ,,brown      
,,bread ,,and ,,butter4   ,,boiled      
,,chicken4 ,,oyster ,,sauce4            
,,potatoes ,,creamed4   ,,orange        
,,sherbet ,,in ,,holly ,,boxes4         
,,tongue ,,salad4 ,,olive ,,sandwiches4 
,,individual ,,plum ,,puddings4         

,,coffee4 ,,bonbons4  ,pineapple is in  
market all the year around in our       
cities1 and at a price which varies     
little from the one in summer2 if1      
however1 the fruit is not to be had1    
serve whole bananas chilled1 each one   
lying on its side on a plate with a     
strip of skin removed1 and lemon juice  
and powdered sugar over it2 it is to be 
eaten as bananas usually are now1 with a
 spoon4  ,illustration  ,the whitebait  
is a peculiarly delicious fish1 and not 
an expensive one1 for as it is very     
light1 a pound will go a long way2 it is
 sprinkled with flour and fried in a    
wire basket in deep fat and served with 
a bit of lemon and thin strips of brown 
bread4 ,smelts or small pan fish may be 
substituted for it1 if it is not in     
one's market4 ,only the white meat of   
the chicken is to be used on the table  
in the next course1 with a white sauce  
with oysters in it4 ,the tongue salad is
 made by cutting canned lunch tongue    
into small pieces1 covering with ,french

 dressing for an hour and laying on     
lettuce with mayonnaise over it2 the    
sandwiches passed with this are made of 
chopped olives and a little mayonnaise  
on thin bread and butter4 ,an ice cream 
may be used in the place of the puddings
 if they are not fancied1 and the       
caterer can furnish small figures of    
,santa ,claus in coloured creams which  
are very attractive4  ,in ,december     
there should be snow on the ground1     
whether there is or not2 certainly      
except on the sea-coast there is apt to 
be4 ,a luncheon all in white is         
appropriate in winter in any case1 but  
if your guests can look out on a white  
landscape1 so much the better4 ,this    
meal might precede a sleighing or       
skating party2 as one skates in the city
 on artificial ice oftener than on that 
which forms naturally1 this luncheon may
 be served1 whatever the weather1 for a 
party of skaters4   ,a ,,snow ,,luncheon
  ,lay the table all in white1 with     
doilies and lace centrepiece1 and white1

 unshaded candles1 whose glow will save 
the table from looking cold4 ,have your 
flowers white carnations with just a    
touch of green among them1 and your     
bonbons and crystallised fruits white   
also4 ,the radishes are to be peeled1   
all but the least bit1 and mixed with   
celery hearts in a long glass dish1 or  
served by themselves1 as you fancy4 ,the
 mousse may be in white sugar cases1 if 
you prefer these rather than the melon  
mould4  ,,menu    ,,cream ,,of ,,chicken
 ,,soup4   ,,timbales ,,of ,,cod4       
,,oyster ,,sauce4   ,,sweetbread        
,,patties4   ,,beefsteak ,a ,,la        
,,stanley4 ,,creamed ,,potatoes4        
,,celery ,,salad4 ,white ,mayonnaise4   
,,cheese ,,straws4   ,,whipped ,,cream  
,,mousse4 ,,snowball ,,cakes4   ,,coffee
 ,,with ,,whipped ,,cream4  ,the        
beefsteak a la ,stanley1 said to have   
been invented by the ,african           
discoverer1 is an odd dish for luncheon1
 but it is extremely good1 although one 
who has never eaten it would not be     

inclined to think so2 if served in small
 pieces is not too heavy for a winter's 
luncheon4  ,a thick1 tender sirloin     
steak is broiled and laid on a hot      
platter on a bed of horse-radish sauce  
made with the grated root1 cream1 and   
white bread crumbs2 a layer of fried    
bananas is put on the meat after it has 
been seasoned1 and over all1 a thin     
layer of the sauce2 the root is then    
grated on top to look like long white   
ribbons1 and the dish is served hot4 ,of
 course for a luncheon the steak must be
 cut in strips before the sauce is put  
on1 or it will be a difficult matter to 
prevent its becoming mussy in cutting1  
but if the plates are prepared in the   
kitchen1 the matter will be simple      
enough4 ,to one who has never attempted 
this dish a suggestion might be         
given1--do not condemn it untried4 ,the 
mousse is simply whipped cream which has
 been sweetened1 flavoured with sherry1 
filled with candied fruit and nuts cut  
in small bits1 and packed in a melon    

mould with ice and salt for four or five
 hours2 it should be served on a bed of 
whipped cream4 ,the snow-ball cakes have
 been suggested before2 they are very   
pretty with this luncheon4  ,as this    
menu is heartier than usual1 no sherbet 
is given1 for presumably there is enough
 to eat without it2 if1 however1 just   
because it is hearty it is thought      
necessary to introduce a course of ice  
to refresh after the meat1 an apricot   
ice made from canned fruit may be added4
   ,,an ,,announcement ,,luncheon  ,in  
announcing the engagement of a friend it
 is customary to do so with her         
permission at a luncheon given to her   
most intimate friends2 she should indeed
 make up the list with the hostess1     
limiting it to those who are entitled to
 hear the news directly4 ,of course if  
there are only a few1 the luncheon      
should be an informal one1 but if       
larger1 the decorations and menu must be
 more elaborate4  ,if none of those     
present have been entertained at a      

,valentine luncheon on the order of the 
one already suggested1 that may be      
followed almost exactly1 as everything  
except the dove over the table is quite 
as appropriate for this meal as for     
that2 if the guests are the same1 then  
the decorations are to be altered more  
or less4  ,illustration  ,lay the table 
with lace doilies over pink silk2 have  
several vases of pink roses on the      
table1 and have all the sandwiches1     
cakes1 and ices in heart shapes4 ,use   
arrows of stiff silver paper in the     
ices4 ,give heart-shaped boxes filled   
with heart-shaped candies to the guests1
 unless you care to invest in pretty    
little stick-pins with gold or silver1  
or coloured enamel hearts on the end4   
,an appetising menu would be3--  ,,menu 
,,oysters ,,on ,,the ,,half-,,shell4    
,,bouillon4   ,,fillet ,,of ,,flounder4 
,,sauce ,,tartare4   ,,potato ,,balls4  
,,chicken ,,livers ,,on ,,skewers4      
,,fillet ,,of ,,beef1 ,,sliced1 ,,with  
,,mushroom ,,sauce4   ,,potato          

,,croquettes4   ,,frozen ,,fruit ,,in   
,,candy ,,flowers4   ,,devilled ,,eggs  
,,on ,,chiccory4 ,,mayonnaise4   ,,heart
 ,,sandwiches4   ,,ice-,,cream ,,hearts4
 ,,cakes4   ,,coffee4 ,,bonbons4  ,the  
chicken livers are prepared by putting  
good-sized pieces of cooked livers on   
rather small wooden or silver skewers1  
alternating them with bits of thin      
bacon1 putting them when ready in the   
frying-pan1 and turning them till brown1
 and serving on toast with lemon4 ,they 
are what is called en brochette in      
cook-books1 a formidable name for a     
simple dish4 ,fillet of beef is really a
 dinner dish1 yet it is seen not        
unfrequently at luncheons1 sliced in the
 kitchen and put on the plates with a   
spoonful of mushroom sauce4 ,the frozen 
fruit has been already given1--a mixture
 of sliced oranges and bananas with a   
foamy sauce poured over2 it is served in
 sherbet cups1 or in candy flowers4