e least contemplated. The table should be laid with a cloth, plain
white china used, and the decorations should be wild flowers. The cards
should bear a sketch of a labourer, and the favours should be small
picks, shovels, spades, and hoes, such as children play with. Have a
course of cold meat, and one of baked beans, as well as one in which
crackers, cheese, and coffee are served at the same time.

MENU

BOUILLON (IN TIN CUPS).
BAKED BEANS IN BEAN-POTS.
COLD LAMB. PICKLES. BREAD AND BUTTER.
POTATO SALAD.
VANILLA ICE CREAM (IN SMALL TIN DINNER-PAILS).
CRACKERS, CHEESE, AND COFFEE.

This is a rather plain meal, but nothing else will be appropriate, and
the idea of the day will prove its best sauce.

October

One of the oddest of luncheons may be given in October on the
tin-wedding anniversary, for as this is a favourite month for weddings,
anniversaries are sure to be frequent among one's friends; the bride of
a decade ago may gather her former bridesmaids for a luncheon served
with reminiscences, or a bridesmaid may entertain the group, or possibly
a number of October brides of ten years' standing may gather to
celebrate on one day the anniversaries scattered through the month.

A TIN-WEDDING LUNCHEON

[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 Or, if souvenir spoons seem altogether out of date,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