the thought of confusion
and fatigue, but all that is past; nowadays we observe the incoming of
the year with quiet entertaining of our friends with small receptions,
family dinner-parties, and luncheons, more or less elaborate. It is not
necessary, however, that all New Year luncheons should come on the very
day itself, for one can have all the essential features at a meal given
during the first half of the month. But whenever it comes, it should be
a scarlet luncheon as far as the decorations are concerned, for January
days are sure to be gloomy. For a large company a beautiful table can be
arranged with a central mass of poinsettias in a gilded basket, scarlet
candles, and something scarlet in the menu, just enough to emphasize the
idea of the luncheon. If the table is a small one and the poinsettias
are too large to be effective, have a bowl of scarlet carnations with
asparagus ferns, or put the flowers in a mound of moss. If you have
silver candlesticks,--and they are the prettiest of all,--you can group
them in twos, provided they are not too large, putting them at either
end of an oblong table, or having three pairs if the table is round. It
is always in keeping on a dark day to have the candles unshaded, the
glow reflected on the polished surfaces giving a peculiarly brilliant
and cosy effect; if shades are preferred, of course they should be
scarlet, like the candles. Put a quantity of small dishes about,
containing olives, salted almonds, candied ginger or fruits, and
bonbons; they are not only useful, but help to decorate the table. Use
doilies in preference to a cloth, and a centrepiece of lace, or
embroidered linen and lace.

[Illustration: TABLE SET FOR A JANUARY LUNCHEON.]

The obvious thing in the way of a guest card is a calendar, in some
form; if you sketch you can make one that is prettier and more
characteristic than one that is purchased. A tiny calendar may be
mounted on a square of cardboard with a small snow scene in the
background, or a picture of Father Time may be placed above a quotation;
or there may be an outline of an hour-glass above the calendar and the
guest's name and the date of the luncheon below.

MENU

OYSTER COCKTAIL.
GREEN PEA BISQUE. CROUTONS.
CREAMED FISH IN CUCUMBERS.
QUAIL ON FRIED MUSH. CURRANT JELLY.
POTATO PUFF. FRENCH PEAS. HOT ROLLS.
TOMATO JELLY IN FORMS. MAYONNAISE.
PIM-OLAS. CHEESE STRAWS.
SNOWBALL ICES. SNOWBALL CAKES.
COFFEE. BONBONS.

F