They had bought two pineapples, which were cheap just then. One was of moderate size, and the other the very smallest they could find; a perfect baby of a pineapple. The larger one had been peeled, picked up in bits and laid on lettuce on a flat glass dish. The little one was not peeled, but had its brush cut off with a slice from the top; the centre was scooped out till only a shell remained, and this was wiped dry and filled with a stiff mayonnaise; the brush was put on again, and the pineapple put on a plate with the ladle by its side. In serving, Mary put a portion of the lettuce and pineapple on a plate, and removed the cover of the new mayonnaise dish by lifting it by the brush and laying it on the plate; then she added a spoonful of mayonnaise, and Dolly passed the plates for her. This salad was a great success.
Last of all came the vanilla mousse, each glass topped by a big strawberry. A few berries had also been sliced and mixed with the mousse as she put it in the glasses.
"That was the best luncheon yet," said Dolly as they discussed the affair. "Really, I was proud of the table it was so pretty with those violets. I don't know why it is, but lay a table with pretty white doilies and put on violets, and somehow it has a most gorgeous appearance. Then the luncheon itself was good, thanks to your cooking, Mary; I would not have been ashamed to have had anybody in the world drop in—not even a queen! Now what did it cost?"
"The flowers, .25," figured Mrs. Thorne aloud, writing it down as she did so. "Soup, about .05; I have been saving bones for that for days. Fish, half a pound, .09; chicken, .25; peas and potatoes, .20; chocolate and marshmallows, about .10. Salad, two pineapples, one .15 and one .05, and lettuce and mayonnaise, about .30; mousse and berries,—half a box of berries,—about .20. Then almonds and candies and crackers, and the little margin bring it up to, say $1.75. That is much more, Dolly, than we have spent yet."
"Yes, but it's the last one of the season, and think how good it all was!"
"I know, but if we were going on we should have to cut down on things. However, I don't mind this once, as we had money enough for it. Now while you have your book there, do you not think it would be a good idea to write out some more possible luncheons like those we have had, and average the price, so you can have some sort of a guide to go by? We can easily make out some menus for each season in the year, since you are so determined to have them right along."
"Blessings on you for the thought! Begin right away."
"First copy out those we have had and mark them Spring, while I go out and start the family meal that comes next. I have bread to mix, for one thing, so give me time enough."
"Four minutes is plenty for that; I'll give you just five."
When they were ready, the list began with a very simple one first, headed Summer: