[Illustration: FOR A TIN-WEDDING LUNCHEON.]
Lay the table in pink; have a lace centrepiece over silk, a tin quart
measure in the middle filled with pink bridesmaid's roses, and pink
candles with pink rose shades, if the day is dark. Use small tin plates
for the bread and butter, and put the bonbons, almonds, radishes, and
candied ginger in little scalloped tins. A souvenir spoon may be given
each guest,--of tin, of course,--tied with a white ribbon, with the name
of some city the bride did not visit on her wedding trip painted in
white letters in the bowl; one is supposed to believe that these spoons
were purchased at Copenhagen, Constantinople, and Moscow with a view to
this occasion. Or, if souvenir spoons seem altogether out of date,
though really they would have been quite the thing ten years ago, and
are therefore no anachronism, give the guests some small tin utensil
such as an apple-corer, or a nutmeg-grater. Serve everything in tin; the
bouillon in small cups with handles, the sherbet in scalloped tins, the
fish, salad, and ice cream on tin plates of medium size, and the chicken
on larger ones. The coffee may be in tin timbale moulds. If you use
candles, put them in ordinary tin candlesticks.