MENU
Bouillon.
Creamed Fish in Shells.
Asparagus with Cream Dressing.
Broiled Spring Chicken. Peas. Potatoes.
Currant Jelly.
Cherry Ice.
Lettuce and Tomato Salad with French Dressing. Cheese Straws.
Individual Strawberry Shortcakes.
Chocolate. Bonbons.
The shortcakes may be either made by baking cakes in small tins, splitting, adding the crushed fruit, and putting whipped cream on top, or else in a fashion which all girls will welcome, by using a very small charlotte russe with a quantity of strawberries heaped about the base and powdered sugar over all.
A ROSE LUNCHEON
In this month of roses it is a pretty fancy to have a meal when they shall be especially in evidence. The table may be laid much as for the sweet pea luncheon,—that is, with bowls of the flower scattered over the table or one large bowl, and the flowers themselves, despoiled of their stems, scattered over the cloth. The cards may be of stiff paper, cut out to resemble flat, open roses, coloured pink, with the name of the guest written directly across. A large rose may lie at each plate, or in a pretty fashion they may be laid in a loose wreath around the centrepiece, and at the close of the meal each guest may be asked to take some of those before her plate. The bonbons used should be candied rose leaves.