es, flowers seldom or never seen on our tables, and therefore
especially desirable by way of novelty. Have a large flat basket in the
centre of the table filled with moss, and in this stick crocuses of all
colours with their leaves, crowding as closely as possible. Repeat the
colours in your candle-shades, if you use candles, having them delicate
lilac with yellow touches on the edges, and use ribbon candy in lilac,
yellow, and white. Serve yellow ices, or white ones in lilac baskets,
and lay some of the crocuses on the plates with the finger bowls which
appear with the coffee.

[Illustration]

May

The first of May is not always a gala day; to many it means the coming
and going of moving vans, and meals eaten in cold comfort from the
traditional window-sill. But where one has a permanent home, especially
in the country, no day is pleasanter on which to give a luncheon than on
May Day, with its charming associations of Spring. There are several
fancies which may serve for suggestions; one of these is the use of the
"Mayflower" of our early history, and the flowers which bear the same
name as the ship, the trailing arbutus of our Northern States. The two
have no connection, really, but one suggests the other.

A MAY-DAY LUNCHEON

[Illustration: FOR A MAYFLOWER LUNCHEON.]

The table may be laid with a cloth, by way of a change, one with an open
border preferably. The centrepiece may be of lace over pale pink silk,
and rows of baby ribbon may be drawn across the table, three or four
strands each way, with a bunch of the ribbon where they cross. In the
centre may be a large toy ship, all in white, with the word "Mayflower"
in gilt on the prow. The deck should be heaped with mayflowers, if this
loveliest of our spring blossoms is to be had, and around the table at
irregular intervals may be shallow bowls of the same flower. The cards
may have the monogram of the hostess at the top, and a cluster of the
arbutus painted below, if that is fancied. Care should be taken to keep
all the decorations of the table in a very pale shade of pink, or the
effect of the flowers will be spoiled.

MENU

CALIFORNIA CHERRIES.
CLAM BOUILLON. HOT CRACKERS.
SALMON CROQUETTES. SAUCE TARTARE.
CROWN ROAST OF LAMB. MASHED POTATOES.
PEAS. HOT ROLLS.
MINT SHERBET.
ASPARAGUS SALAD. CHEESE CRACKERS. PIM-OLAS.
STRAWBERRY ICE CREAM. CAKES.
COFFEE. BONBONS.

[Illustration: BASKET OF CHERRIES.]

The first course