On ye night of April first at stroke of eight
Ye Fooles and Jesters will congregate
At —— St; Prithee come, likewise
Bedecked in frivolous garb, Thy face disguise
So unquestioned you may see
"What fools these mortals be."
If there is any question as to which member or members of the family is giving the party, enclose a visiting card or write the name of the host or hostess on the reverse side of invitation or back of envelope.
One may choose from the following menu, foolish food for refreshment.
Turtle Soup—au natural
(Soup plates or bouillon cups of water with tiny toy turtle in each one)
Radishes
(Toy or paper red dishes)
Piccalilli
(A dish of artificial or natural lilies to pick from)
Blue Points
(Short pointed ends of blue crayon or lead pencils)
Crackers
(Tiny fire crackers)
FISH
Baked Sole
(An old sole of a shoe)
Fried Perch
(A wooden perch—the kind used in bird cages)
ROAST
Spring Lamb
(A toy lamb in place of a jack-in-the-box)
Wild Duck
(Throw at the guests a large handful of small rubber or paper balls attached to rubber strings, so they will return and hit no one—the guests will "duck" to escape being hit.)
ENTREES
Rabbit en casserole
(Hair (hare) in covered dish)
DESSERT
Strawberry Ice
(Strawberry buried in ice)
Cake—Devil's Food
(Sulphur matches)
Black Coffee
(Have the colored man step in and cough)
Mixed Nuts
(Iron nuts such as used on bolts and machinery)
Raisins
(Yeast cakes)
The hostess should have a bell at her place and ring it before each course, when the butler (or a gentleman who will act as butler for the occasion) will repeat in a loud voice the order of the hostess which, of course, will be simply the name of the food about to be served. Or have at each plate a small card with the menu written on it.
For a centerpiece a dish of artificial fruit or a vase of daffodils (daffy-dills) may be used, placed on a cloth centerpiece, circular and cut in points, a bell on each point. Two colors should be used for the points.
A few dishes of April Fool bon bons may be distributed on the table.
After this foolish feast is ended genuine refreshments should be served. One might reverse the order of serving; begin with the dessert and end with what should have been first.
Many viands may be served "in disguise" and yet be very palatable. For instance creamed chicken, sweet breads, etc., may be encased in mashed potato or boiled rice.
Line tin moulds with the potato or rice, fill the center with the creamed fowl, sweet breads or oysters and heat in pan of hot water. When inverted on serving plate there will be, apparently, a mound of potatoes or rice.