October
One of the oddest of luncheons may be given in October on the tin-wedding anniversary, for as this is a favourite month for weddings, anniversaries are sure to be frequent among one's friends; the bride of a decade ago may gather her former bridesmaids for a luncheon served with reminiscences, or a bridesmaid may entertain the group, or possibly a number of October brides of ten years' standing may gather to celebrate on one day the anniversaries scattered through the month.
A TIN-WEDDING LUNCHEON
FOR A TIN-WEDDING LUNCHEON.
Lay the table in pink; have a lace centrepiece over silk, a tin quart measure in the middle filled with pink bridesmaid's roses, and pink candles with pink rose shades, if the day is dark. Use small tin plates for the bread and butter, and put the bonbons, almonds, radishes, and candied ginger in little scalloped tins. A souvenir spoon may be given each guest,—of tin, of course,—tied with a white ribbon, with the name of some city the bride did not visit on her wedding trip painted in white letters in the bowl; one is supposed to believe that these spoons were purchased at Copenhagen, Constantinople, and Moscow with a view to this occasion. Or, if souvenir spoons seem altogether out of date, though really they would have been quite the thing ten years ago, and are therefore no anachronism, give the guests some small tin utensil such as an apple-corer, or a nutmeg-grater. Serve everything in tin; the bouillon in small cups with handles, the sherbet in scalloped tins, the fish, salad, and ice cream on tin plates of medium size, and the chicken on larger ones. The coffee may be in tin timbale moulds. If you use candles, put them in ordinary tin candlesticks.