Have for the centerpiece a huge bowl of jacque-minot roses. Use long sprays of the leaves and arrange the flowers very loosely in the bowl.
Have for the boutonnieres at each cover a bunch of red rose buds tied with scarlet ribbon.
The place cards are also red roses cut to the required shape from rough drawing paper and appropriately colored.
Of course the red touch will be introduced as frequently as possible into the menu. Serve tomato soup, salmon salad and claret water ice. Cakes must be glazed in red, and the ice cream, served in artistic little baskets of spun sugar, to take the form of red roses.
Have side dishes filled with pink coated almonds and candied rose petals.
Then, during the dessert course, introduce what is called a Rose Shower.
This will be on the order of the literary salads that were so popular some time ago, but it is newer.
The idea is this: Cut from red tissue paper a couple of dozen little leaf shaped pieces to be crimped and creased and coaxed into representing rose petals. On each petal write a familiar quotation relating to the rose.
These leaves are to be passed around the table, each guest taking one, and when done with it, passing it on.
Prizes will be offered to the guests who are able to name the authors of the largest number of quotations.