dding to half a pint of white sauce a tablespoonful of anchovy paste
and a pinch of red pepper; cook this for a moment and add six
hard-boiled eggs cut in rather large bits. Simmer the whole for three
minutes, and serve on buttered toast.

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 sugar, and a
cover of pie-crust over the top. Tart is always served in what
foreigners call dessert plates, but they are exactly like our soup
plates, with a dessert spoon and a fork, and thick cream is passed with
the dish. Coffee is never served on a Scotch table as a final course,
but is offered with tea in the drawing-room after the meal. However, in
this case it may be passed after the tart, or poured on the porch
afterwards.

Should you wish a more conventional luncheon, this menu is a delicious
one.

MENU

GRAPES.
CHICKEN BOUILLON.
CODFISH STEAKS. LOBSTER SAUCE.
BAKED SPAGHETTI WITH OYSTERS.
PRAIRIE CHICKEN WITH CURRANT JELLY.
BROWNED POTATOES.
TOMATO AND WALNUT SALAD. Cheese Crackers.
FROZEN WATERMELON.
COFFEE.

Although this is rather an elaborate menu, there is no sherbet in it on
account of the watermelon, which is better if no other frozen dish is
used with it.

The spaghetti is prepared exactly as when cooked with cheese; that is,
it is stewed till tender, washed in cold water to remove the starch, and
laid in a dish in layers with seasoning, oysters, and white sauce, and
baked till brown. This is more easily managed if bread crumbs are put on
top with butter, and small dishes or ramekins are used.

The watermelon is to be scooped in large spoonfuls from the rind, the
seeds removed, and the melon laid in a freezer with powdered sugar and a
little sherry, and the freezer put in a cool place packed with ice and
salt for at least five hours.

When country houses are rather far apart, it is often convenient to go
from one to another on one's wheel, in spite of the fact that bicycling
is no longer in high favour. Still, so long as wheels are so useful they
will continue to be used, and just so long

A BICYCLE LUNCHEON

[Illustration]

will be found appropriate for some occasion.

Decorate your table with golden-rod or autumn leaves or a mixture of
golden-rod and purple asters, the two flowers which are so beautiful
together; do not on any account use garden or hot-house flowers for a
luncheon, which on its fa