340 ---- Street,
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Breakfast.

Enclose card in envelope to match.

Have three schemes of color for decorations--white chrysanthemums for
parlor, pink for library, and yellow for dining-room.

Serve at small tables, with rich floral center pieces, and handsomely
draped with Battenburg, or linen center piece and plate tumbler doylies.

Place cards, two and one-half inches by six in size, should be decorated
with a spray of chrysanthemums on a shaded background in water colors,
leaving sufficient blank for a name and outlining the top card with cut
edges of leaves.

FIRST COURSE.

A small cluster of grapes served on dessert plates.

SECOND COURSE.

Baked apple--(Remove the core and fill with cooked oat meal; bake and
serve with whipped cream over the whole.)

THIRD COURSE.

Chicken croquettes, scalloped potatoes, buttered rolls, celery, coffee.

FOURTH COURSE.

Fruit and nut salad, served in small cups on a bread and butter plate,
with a wafer.

FIFTH COURSE.

Ice cream, in chocolate, pink and white layers; angel food, and pink and
white layer cake.

Have a dish of salted almonds on each table.

POND LILY BREAKFAST.

White and green are the colors for a September breakfast. Have the
dining room decorated with luxuriant ferns and dainty, fragrant water
lilies, the fireplace banked with ferns, the lilies scattered carelessly
over the mantel.

In the center of the table have a miniature rowboat heaped high with the
lilies. For the souvenirs have very small oars which could afterwards be
used for paper knives; besides clusters of lilies.

Harp music is the most in harmony with our ideas of lilies and the lily
naiads, so the soft strains will form a delightful accompaniment to the
breakfast.

This is the menu:

_Cream of Lettuce Soup_
_Steamed White Fish_
_Hollandaise Sauce_
_Potato Balls_
_Maitre de Hotel Sauce_
_Jellied Chicken_
_Cauliflower, Creamed_
_Asparagus_
_Cheese Salad_
_Metropolitan Ice Cream_
_Small Cakes_
_Niagara Grapes_
_Coffee_

CREAM OF LETTUCE SOUP.

Break the outer green leaves from two heads of lettuce. Place neatly
together and with a sharp knife cut into shreds. Put them into one quart
of white stock and simmer gently for half an hour. Press through a
colander, return to the fire. Rub together one tablespoonful of butter
and two of flour, add two tablespoonfuls of hot stock and rub smooth,
add this to the