n oiled paper; a simple way of making what is usually
considered an expensive luxury.

Your guest cards should be decorated with sketches of witches or
brownies, or lighted candles; or you may purchase some small souvenirs,
such as stick-pins with witches, or silver crescents with figures with
brooms seated at one end. Cards of burnt leather are also in keeping
with the colours of the table and with the idea of the day.

[Illustration]

Darken the room and light the gas, but turn it low; get some of the
little bonbon boxes in the shape of oranges, or empty orange skins;
through an opening at one end, cut eyes, nose, and mouth, as is done in
making Jack o' lanterns, drop a little hot wax in the bottom of each,
and put in a small lighted candle; the effect is decidedly quaint and
pretty when the table is all lighted. If a supper is desired rather
than a luncheon, these same suggestions will do for that, and if the
menu is too long, the croquettes and sherbet may be omitted.

MENU

WHITE GRAPES.
TOMATO BISQUE.
FRIED OYSTERS. SAUCE TARTARE.
CHICKEN CROQUETTES WITH PEAS.
QUAIL. CURRANT JELLY.
FRENCH FRIED POTATOES.
GRAPE FRUIT SHERBET IN SKINS.
SWEETBREADS IN ASPIC. MAYONNAISE.
WINE JELLY WITH CREAM. CAKES.
CHOCOLATE.

The sherbet is delicious, but rather troublesome to prepare. Small fruit
is selected, the pulp removed in spoonfuls without the breaking the
sections, and after sweetening well, it is packed in the freezer to
stand four hours; meanwhile the skins of the fruit are cut in basket
shapes, and when the luncheon is ready, the frozen fruit is heaped in
these.

The salad is made by putting cooked sweetbreads in melted beef extract
which has been seasoned and had sufficient gelatine added to set it; it
is to be put in small moulds and turned out on lettuce with a spoonful
of mayonnaise by each. If a simpler salad is wished, one that is
surprisingly good is made by putting cold cooked string beans on
lettuce, sprinkling with French dressing and serving with mayonnaise.

The wine jelly, while still warm, is to be poured over bits of candied
fruit laid in a ring mould. When served, the centre is filled with
whipped cream and candied fruit scattered over all.

AN AUTHORS' LUNCHEON

This luncheon is not intended to be eaten by authors, though they are
not necessarily barred from participating in it, but it is arranged for
some group of clever women who are sufficiently well read to en