rrive by having the lights as low
as possible. The maid or person admitting the guests informs them the
hostess is "not at home," but immediately adds "please come in and
wait," and they are then directed to lighted rooms where they may remove
their wraps.

An invitation to a "Folly Party" may be adorned with a picture of a
fools cap and bells or a Jester. One form reads thus:--

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,