tables in the halls. The luncheon table
should have a bowl of the blossoms in the centre, and the cloth, or
rather the table itself, should be strewn with the flowers picked from
the stems and showered over it. The same small ribbons suggested for the
May-Day luncheon may also be used for this one, as the colour should
again be pale. The bonbons used might be tiny candy apples.

MENU

STRAWBERRIES.
CREAM OF BEET SOUP.
FROGS' LEGS. POTATO BALLS.
CHICKEN CROQUETTES WITH ASPARAGUS TIPS.
PEAS. HOT ROLLS.
GINGER SHERBET.
CHEESE SOUFFLE.
CHERRY SALAD. SANDWICHES. OLIVES.
ICE CREAM IN ANGELS' FOOD.
COFFEE. BONBONS.

The soup is made by stewing chopped beets until they are tender and
adding them to hot cream, seasoning, thickening, and straining, and
pouring into the bouillon cups onto a spoonful of whipped cream. The
beets should be the dark red ones, and only enough should be used to
give a pretty pink colour to the soup. Frogs' legs, fried and served
with a bit of lemon make a very good course for luncheon, and one liked
by almost every one. The salad is made by stoning California cherries
and covering them with French dressing to which a little chopped parsley
has been added, and laying them on a leaf of lettuce.

The sherbet is a lemon ice flavoured with the syrup of preserved ginger,
with a few bits of the root added. The cheese souffle, which may be
placed before the sherbet, if desired, is made by grating a quarter of a
pound of cheese and mixing it with two tablespoonfuls of flour, butter
the size of a walnut, salt, and a little red pepper, and the beaten
yolks of three eggs. Just before putting in the oven add the stiff
whites of two eggs, and bake in buttered paper cases, or in small tin
moulds. They must be eaten as soon as they are taken from the fire or
they will fall.

The ice cream is a plain white one, served in a large cake of angels'
food which has had the top carefully cut off, the inside scooped out,
and the cream packed firmly in. The cover is then put back and the whole
iced, or covered with powdered sugar, and decorated on top with candied
cherries. It is to be cut exactly as though it were simply an ordinary
cake, and served in slices.

A SCHOOL-GIRL LUNCHEON

A luncheon for a young girl should be of the simplest character, both in
decorations and menu, but there is no reason why it should not be
pretty. The most appropriate flower to use is the primrose; pots of
th