Have a large room fitted up as the deck and after deck of a steam yacht. To reach the room have the guests climb through a hatchway. Steamer chairs and nautical paraphernalia fill the deck and a dozen life preservers hang conveniently near. Have all the necessary rigging and a flag pole floating the yacht flag. The host and his guests should wear yachting costumes and the souvenirs be tiny red and green lanterns for the men and yacht stickpins for the girls. The menu cards are decorated with the insignia of the yacht and couched in nautical terms. Serve the following menu:
| Oysters in Block of Ice |
| Celery, Stuffed Olives, Salted Wafers |
| Rum Omelet |
| Cold Ham, Cold Tongue, Olives |
| Pate de fois gras Sandwiches, Rare Beef Sandwiches |
| Roquefort Cheese, Hard Crackers |
| Grape Fruit Salad |
| Coffee |
A Butterfly Supper.
Under the chandeliers, in corners and doorways, have butterflies fluttering from invisible silver wires. These butterflies are made from delicate hued crepe paper, their wings marked with rings of ruby, green, blue, gold and silver. Each guest is offered a butterfly on entering the drawing room; the men wearing them as boutonniers, the women putting them in their hair.
The host fastens a large paper butterfly, minus one wing and the antennæ, to a curtain hung across a window. Each guest, in turn, blindfolded, tests his idea of distance in trying to pin the wing and antennæ on the butterfly. A set of six paper butterfly princess lamp shades is the woman's head prize. A butterfly whisk holder, containing a silver handled brush, is given the equally lucky man. The "boobies" are a miniature lantern and a toy spy-glass.
In the dining room this supper is served. First a fruit drink, lemonade or grape juice. On the plate on which the glass cup rests have a small bunch of purple grapes. Decorate fish plates with lemon baskets holding the sauce tartare. With broiled chops serve stuffed tomatoes and corn pudding moulded in cups with white sauce flavored with onion. Serve raspberry ice. For salad serve pears and German cherries sweetened. For dessert serve the nutmeg muskmelons filled with ice cream or ice.
Have a tin-smith make a butterfly shaped cake cutter, four inches across the wings. Bake these cakes in a quick oven, ice them white, pink and green and then mark with rings of a contrasting color of icing.
The centre scarf and doilies, of fine white linen, for the dining table, have a cut-out butterfly border worked with white silk and gold thread. A fairy rose-tree, trained on a bamboo trellis, the pot dressed in skirts of white and green paper and sash of satin ribbon, makes a most effective centre piece. Paper butterflies shade the candles, and a crepe paper covered box of bonbons, with a butterfly hovering over the top, stands beside each plate. Decorate the name cards with sketches of butterflies.