A GRADUATES' LUNCHEON
The prettiest possible decoration for this occasion is made by the lavish use of sweet peas, the flowers which seem to suggest young girlhood. The brilliant pink ones should be chosen, and bowls of them should stand about the table, one large one in the centre and smaller ones around irregularly; or else one large bowl may be in the centre and a quantity of the blossoms with the stems broken off scattered all over the table. This is one of the times when satin bows are not out of place, for girls generally think a table all the more attractive for them, though for most luncheons they are tabooed, as suggestive of the professional decorator who revels in bows. The bonbons should be pink, and the cards should be small sheets of paper rolled up to resemble diplomas, each tied with a rose-coloured ribbon, with the name of the guest written on the outside.
MENU
Bouillon.
Creamed Fish in Shells.
Asparagus with Cream Dressing.
Broiled Spring Chicken. Peas. Potatoes.
Currant Jelly.
Cherry Ice.