by each plate salted almonds and bread and butter on bread
and butter plates. The last course is a popular New England combination,
warm apple sauce and huckleberry muffins. Tea is the beverage.

CHAPTER II.

TWO BON VOYAGE BREAKFASTS.

"I take my leave of you
Shall not be long but I'll be here again."

I.

Use the national colors for decorations for a bon voyage breakfast. This
will remind the guest of honor that "East, West, Hame's Best." Use blue
and white hyacinths and red tulips, carnations or roses and tiny silk
flags can be used for place cards. Carry out the same idea in the ices,
candies, etc. One pretty floral decoration for a bon voyage breakfast is
a ship and the place cards can have a tiny ocean steamer for decoration.
Ask each guest to bring some little gift. Tie these with tissue paper
and baby ribbon, leaving a long end of the ribbon. Make a little bag of
flowered chintz or silk and place the gifts inside. Have cards labeled
Monday, Tuesday, Wednesday, etc., one for each day of the voyage. Slip
the end of the ribbon through a card and leave the labeled ends of the
ribbons sticking out of the top of the bag. This will give a little
remembrance for each day on shipboard, a very pleasant remembrance too.
A packet of ship letters each labeled a certain day, is another gift
much prized by travelers.

II.

Have three tables, with six guests at a table with La France roses for
decorations, and silver for all the courses laid at each cover.

The guest cards are little circular marine water color sketches, no two
alike. The menu is as follows:

_Grape Fruit with strawberries_
_Salmon Croquettes_
_Fried Mush_
_Jelly_
_Steamed Chicken_
_Hot Rolls_
_Shoestring Potatoes_
_Coffee_
_Vegetable Salad_
_Wafers with Melted Cheese_
_Molded Cherry Jelly with English Walnuts, served with Whipped Cream_
_Sponge Cakes_

The grape fruit is served in halves with one large strawberry in the
center of the fruit. The salmon croquettes are molded in pyramidal form,
a bit of cress laid on the top, and the mush which has been made the
night before is cut in cubes an inch square, dipped in eggs and cracker
dust, then dropped in deep fat, the only way to fry mush a delicate
brown and preserve its softness. A spoonful of current jelly completes a
color scheme.

STEAMED CHICKEN.

Grind with a food chopper the meat of two raw chickens and half a pound
of pickled pork. Add a cup