MENU
Grape Fruit.
Cream of Green Pea Soup.
Shad Roe with Sauce Tartare.
Chops, with Peas and Bermuda Potatoes.
Lemon Sherbet in Lemon Baskets.
Potato Salad. Lettuce Sandwiches.
Pistache Ice Cream. Cakes.
Coffee.
There is just enough green about this meal to suggest the day, without trying to have the whole in the colour, a thing seldom seen now, though not long ago it was thought a very pretty fancy.
This potato salad is a very delicious one, not to be despised because of its plebeian name. It is made by mixing equal parts of cold boiled potatoes cut into cubes with olives in rather large bits and blanched English walnuts, the whole covered with a stiff mayonnaise. The sandwiches passed with this are made by spreading thin slices of bread and butter with leaves of lettuce and mayonnaise, rolling them and tying with a narrow green ribbon.
The ice cream may be either a melon mould of French cream covered with a thick layer of pistache, or else a brick of the pistache with a centre of lemon ice. The little cakes should be iced with green.
QUOTATIONS FROM MOORE
"When friends are nearest, when joys are dearest, oh, then remember me."
"Here still is the smile that no cloud can o'ercast,
And a heart and a hand all thine own to the last."
"You may break, you may shatter the vase if you will,
But the scent of the roses will hang round it still."
"Oh, there are looks and tones that dart
An instant sunshine through the heart."
"There's nothing half so sweet in life as love's young dream."
A CHRISTENING LUNCHEON
The day that the baby is christened is surely a gala day, and one that admits a very dainty and beautiful luncheon after the service. Of course the colour of the decorations, whether in the parlours or the dining-room, should be white, and the flowers should be the delicate ones suggestive of childhood, such as white violets, Roman hyacinths, lilies of the valley, and daisies; these should be mingled with asparagus fern and other airy green, and used as lavishly as one's purse will permit. On the table spread for the luncheon there should be only white decorations. For this occasion it is more appropriate to use a cloth of plain damask or heavy linen and lace rather than the usual doilies, the centrepiece being of lace. If candles are used, they should be white with shades of silver; the appointments of the table should be, as far as possible, of glass, and all the bonbons and other decoration of white, such as candy baskets filled with crystallised fruits.
The centrepiece may be a wicker cradle painted white and tied with white ribbons, filled with delicate flowers and asparagus ferns, and the ices may be in cradle shape also.