requires kindred spirits to really enjoy it.
[Illustration: FOR A ST. PATRICK'S DAY LUNCHEON.]
Of course the meal should be carried out in green, Ireland's colour, and
potato salad should be one of the distinctive Irish dishes. Have a white
and green centrepiece, and if you have any green and white china have
it conspicuously used, and for decoration get from the florist a wire
harp, typical of that which "Once thro' Tara's halls," and cover its
frame and strings with delicate green vines, letting their ends trail on
the table. Stand small green flags among your candies and olives, and
have pistache nuts among the salted almonds. If you use candles, have
them green with their shades decorated in shamrock, which is like a
small clover. For cards use the same thing, painted in little bunches
tied with ribbon, or have a sketch of a typical Irish peasant, or of a
tiny white-washed cottage with vines as one sees so many in Ireland.
Under the name of the guest put a quotation from Moore, the poet of the
country, the more familiar the better. Have your bonbons in the form of
small potatoes, or else give each person one of the bonbon boxes which
look exactly like large Irish potatoes, and fill it with green candies.
[Illustration: POTATO BONBON.]