GRAPE FRUIT.
BOUILLON.
SARDINES ON TOAST.
MUSHROOM PATTIES.
CHOPS. PEAS. FRENCH FRIED POTATOES.
CHOCOLATE.
LETTUCE SALAD WITH SHREDDED BANANAS.
FRENCH DRESSING.
COFFEE MOUSSE. CAKES. BONBONS.
In this menu the patties are to be filled with canned mushrooms, cut in
bits and creamed. The salad is made by cutting bananas in halves, and
then cutting each half into strips no larger than a knitting needle;
these are to be arranged on lettuce with French dressing poured over the
last thing before serving.
[Illustration: YELLOW-SHADED CANDLE.]
A beautiful decoration for an April luncheon may be arranged with
crocuses, flowers seldom or never seen on our tables, and therefore
especially desirable by way of novelty. Have a large flat basket in the
centre of the table filled with moss, and in this stick crocuses of all
colours with their leaves, crowding as closely as possible. Repeat the
colours in your candle-shades, if you use candles, having them delicate
lilac with yellow touches on the edges, and use ribbon candy in lilac,
yellow, and white. Serve yellow ices, or white ones in lilac baskets,
and lay some of the crocuses on the plates with the finger bowls which
appear with the coffee.
[Illustration]