| Decorations | Menu |
| White Table | |
| White Centrepiece | Shredded Potatoes |
| White Dishes | White Bread and Butter |
| White Napkins | Cold Roast Pork |
| White Flowers | Milk |
| Brown Table | |
| Brown Centrepiece | Brown Bread and Butter |
| Brown Dishes | Brown Coffee |
| Doilies Worked in Brown | Boston Baked Beans |
| Brown Leaves Pressed | Brown Pickles |
| Green Table | |
| Green Bordered Centrepiece | Wafers Tied With Green Ribbon |
| Green Flowered Dishes | Lettuce |
| Green Paper Napkins | Olives |
| Green Foliage | Green Tea |
| Pickles | |
| Red Table | |
| Old Fashioned Red Table Cloth | Red Cake |
| Red Flowered Dishes | Cranberry Sauce |
| Red Napkins | Wafers Tied With Red Ribbon |
| Red Flowers | |
| Orange Table | |
| Orange Bordered Centrepiece | Orange Wafers |
| Orange Paper Napkins | Sliced Oranges |
| Orange Colored Flowers | Orange Cake |
| Yellow Table | |
| Yellow Centrepiece | Lemon Pie |
| Yellow Figured Dishes | Cheese |
| Yellow Paper Napkins | Lemonade |
| Yellow Flowers | |
| Pink Table | |
| Pink Bordered Centrepiece | Pink Cakes |
| Pink Flowered Dishes | Pink Pop-corn |
| Pink Paper Napkins | Pink Candies |
| Pink Flowers | |
| Pink Carnation for Each Guest | |
FEAST OF NATIONS
The following is a description of a church supper which was recently given with great success:
The Japanese table was decorated with chrysanthemums. At each place was a Japanese tray on which a Japanese napkin was folded in a fanciful manner. Little dishes of rice, hard-boiled eggs, cabbage chopped fine, and small cups of tea comprised the first course. The second course was a turkey dinner. The waiters were in Japanese costume. The favors were small Japanese umbrellas tied with the Japanese colors, red and white.
At the Chinese table the first course was rice prepared with curry, followed by chicken pie with the usual accompaniments. Chopsticks were in evidence, though the guests were not compelled to use them. The waiters were in Chinese dress. The table was adorned with curios, and the favors were ancestral tablets in tiny boxes, tied with yellow, the national color of China.
The Hindustani table was resplendent with red and yellow tulips, the colors of India. Handsome bowls of beaten brass loaned by a returned missionary ornamented the table. Four young men in the costume peculiar to India waited upon this table. The special dish was chicken with curry, and the favors were genuine Indian bracelets.
Some rare old Welsh china was used on the Welsh table, and the menu cards, written in Welsh, were in the shape of Welsh hats. A Welsh flag was given as a souvenir to each guest.
The Irish table was served by lassies gowned in green. The menu cards were in the form of shamrocks. "Potatoes with their jackets on" and buttermilk were the dishes characteristic of this country. The tablecloth was of bright green denim and the decorations were all of green leaves.
The table representing bonnie Scotland had menu cards decorated with the thistle. Jam tarts were among the delicacies.
The English table was decorated in the English colors, with the English standard as a centrepiece. Roast beef, of course, was an essential part of the dinner, supplemented by plum pudding, caraway cakes and tea. The favors were red and white roses.