nd excellent rule: Put two and a half
ounces of tartaric acid into a quart of water, and pour over six quarts
of red raspberries. After two days stir and strain; add to each pint of
juice a pound and a half of powdered sugar, stir till dissolved, let it
stand four days, and then bottle. If this is too much trouble to
prepare, serve lemonade coloured with raspberry juice, and if you wish
to have it very nice, use vichy instead of water in making the lemonade.
A fruit sherbet may be introduced if the drink is served all through the
meal. For a hot day in summer it is a mistake to have the noon meal too
long or too heavy, so in this menu the usual pate or croquette is
omitted.

[Illustration]

A NAUTICAL LUNCHEON

This meal may be served at a seaside cottage, or near a lake or even a
river, or it may be used on board a yacht. If it happens to be in a
house or on a piazza by the sea, the walls near by may be decorated with
fish nets and oars.

[Illustration]

Use a table-cloth for the time, and omit any central decoration
whatever, even the customary piece of lace. Arrange a small fleet of
sail-boats all over the table, fastening them to each other by a couple
of strands of narrow ribbon, drawn loosely and tied to each central
mast. Heap the decks with some small flower which will look well with
the colour of the ribbon. If buttercups are to be had, they are pretty,
with yellow ribbons; or small pansies are lovely, with purple and
yellow; or the deck can be heaped with bonbons, and the ribbons used as
with the flowers, if this is preferred. It is necessary to cut off the
keels of the little boats in order to have them stand securely, and the
small unpainted boats which children use will do, and they can easily be
painted white if they are unfinished.

Your cards may be adorned with bits of pressed seaweed, if you are at
the seashore, or with little sketches of sail-boats, row-boats, oars, or
marine views. A meal of sea food might be fancied for variety.

MENU

CREAM OF CLAM SOUP WITH WHIPPED CREAM.
SCALLOPED LOBSTER.
BROILED BLUEFISH. POTATO BALLS. ROLLS.
SHRIMP SALAD. SANDWICHES.
ICES IN FISH FORMS. CAKES.
COFFEE. BONBONS.

[Illustration]

The boiled lobster is removed from the shell, seasoned, and mixed with
bread crumbs, returned to the shell of the backs and tails, and browned
in the oven. The shells may be saved when lobster is used for some time
previous to the luncheon, if it is difficu