SALAD WITH MAYONNAISE.
NEAPOLITAN ICE CREAM. CAKES.
COFFEE WITH HARD-TACK.

As the course of shad with roe is rather a solid one, the meat course is
lighter than usual. The kidneys are cleaned, cut in pieces and stewed
until tender, when they are browned in butter to which seasoning and a
dash of sherry have been added and mixed with the mushrooms; after a
thorough heating they are served in cases either of paste or of paper. A
few olives cut into small pieces may be mixed with the whole, if one
likes the several flavours.

The string bean salad is simply made of cold boiled string beans, young
and tender, which have lain in French dressing for a half hour before
they are put on lettuce and mayonnaise added; one who has not tried this
has no idea how good a salad it is. The Neapolitan ice cream is made of
alternate layers of cream and ice in contrasting colours; it is too much
trouble to make this at home, but another cream can be substituted if
desired, such as a rich vanilla with a hot chocolate sauce, or a white
cream in which chopped candied fruit has been mixed.

The hard-tack is of course a very large thin cracker, perhaps six inches
in diameter; it is much better heated in the oven before serving, and if
it is wished a cheese, either a cream, or one of the imported ones, such
as Camembert, may be passed with it.

A DELFT LUNCHEON

This is a pretty luncheon to give in a country dining-room furnished in
dull blue and white. Plaques of real or imitation Delft may hang on the
walls of the room, and bowls of blue cornflowers and white carnations
may stand in window-seats and on shelves as well as on the dining-table.
The china should be blue and white or plain white, and the cards squares
of pasteboard with sketches of Dutch scenes, or blue prints of some
native spot of interest. The souvenirs may be small Delft plaques, or
toy windmills; or they may be little Dutch maidens in quaint dresses,
which will serve as penwipers after the day of the luncheon. The bonbons
may be white ones in little wooden shoes placed in pairs around the
table. The small cakes served with the ice cream may each have a tiny
windmill cut from white paper standing in the white icing on top, and
the cream itself may be a white one in meringue shells tied with blue
ribbon. Any one of the menus suggested will do to serve, as Dutch food
alone would hardly seem attractive; however, a course of doughnuts and
coffee may take the place of i