old water when
taken from that in which they have been boiled, and cut in bits; they
are then seasoned and put in small moulds and aspic, or melted beef
extract, and dissolved gelatine is poured over them. When they are
served they are put on lettuce leaves and a white mayonnaise is put by
the side of each.

The cream may be in the form of cradles, as has been suggested, or a
white cream may be served in spun sugar cases, or, if neither of these
is to be had, a plain cream may be served in slices with whipped cream
around each. The cake should be passed in a large iced loaf, and the
coffee should have a spoonful of whipped cream on top.

With the last course a large silver tray may be carried around the table
with a mass of white roses and asparagus fern on it, which proves to
separate readily into individual roses, each one holding a tiny card
bearing the name of the newly named baby, which the guests will
doubtless like to preserve as souvenirs of the day.

To alter this menu a trifle for those who do not fancy a sherbet and a
cream in the same luncheon, have for dessert small moulds of whipped
cream set with gelatine, filled with chopped almonds and flavoured with
sherry; serve a spoonful of whipped cream with each. This is a good dish
and one that is easily prepared, and may be substituted in any luncheon
for the suggested cream when that is not just what is wanted.

April

April brings many other good things beside the showers typical of the
month; summer now begins to declare itself, and flowers, fruits, and
fresh vegetables are in season. Easter usually comes in April, and
brings not only a religious festival but a gala day as well, for Easter
Monday is holiday time the world over. To keep it hospitably, let us
have an

EASTER LUNCHEON

[Illustration: FOR AN EASTER LUNCHEON.]

For this, no flowers are so appropriate as jonquils, for they are the
colour of spring sunshine, and have a suggestion of gaiety all their
own. They do not lend themselves to any arrangement other than the
massing of them in a bowl, but they do blend well with violets; and
if your luncheon is very elaborate, the two may be used, the jonquils
in the centre and the violets in a wreath around the bowl, or in smaller
bowls about the table. A mahogany table is at its best with yellow
flowers, each setting off the other; but whatever the table, lay it with
doilies; if you have a yellow and white centrepiece, use it, but if not