A POND-LILY LUNCHEON
Fill a shallow dish with water, and put several lilies with their leaves on top, but not so closely but that the water will show between them. Hide the outside of the dish with an arrangement of the lilies and their leaves, being careful not to have it look stiff. Cut your guest-cards in the shape of open lilies, and paint them, writing the name of the guest across their face. Have your bonbons all green and white, and use plain white, or green and white china for serving the meal as far as you can, for the sake of preserving the cool look of the table. The ice cream may be in the pond-lily flowers, prepared as were the peonies in the June luncheon. If the lilies are plenty, use them in bowls about the parlours and halls, to carry out the idea of the day.
MENU
Clams on the Half-Shell.
Cream of Spinach Soup. Croutons.
Devilled Crabs.
Mushroom Patties.
Braised Tongue. Potatoes au Gratin.
Frozen Tomato Salad. Mayonnaise.
Ice Cream in Water Lilies. Cakes.