lt to obtain a number at once.

The salad is made by cutting canned shrimps into halves, and after
putting them into small individual moulds, pouring over them a lemon
jelly made without sweetening, and well seasoned. These moulds are to be
turned out on lettuce leaves, and one or two small shrimps placed by
each, and stiff mayonnaise passed with them. The ices may be had from
the caterer in the form of shells, or fishes, or boats. If these are not
to be had, a home-made cream may be served in the large scallop shells
which are to be purchased very cheaply. If you are too far inland to
obtain sea food, or if you do not fancy it for a whole luncheon, your
decoration will sufficiently suggest the idea of the meal, and another
menu can be substituted.

MENU

RED RASPBERRIES.
CREAM OF GREEN PEA SOUP.
FISH CUTLETS. SAUCE TARTARE.
FRIED CHICKEN. POTATO CROQUETTES. PEAS.
ICED TEA (OR TEA SHERBET).
WHOLE CUCUMBER SALAD. ALMONDS. PIM-OLAS.
CARAMEL ICE CREAM. BONBONS.

The cutlets, which are simply croquettes moulded into cutlet form, may
be made either from any fresh fish, or from canned salmon, or from
well-freshened salt codfish; and these last are really delicious. The
tea is best made with boiling lemonade instead of boiling water; it is
to be served in tall glasses, either as a separate course, or all
through the meal as one prefers; in case a sherbet is wished, this iced
tea may be frozen with a flavour of rum in addition to the lemon, if one
uses it, and served in sherbet cups; and cafe frappe may be used as a
final course if the day is warm, or the coffee may be simply hot and
black as usual.

The whole cucumber salad is very pretty. Rather large and very smooth
ones are chosen, a slice is cut from the side lengthwise, the pulp is
scooped out, mixed with bits of tomato and French dressing, and the
whole put back with the slice put on again so that the cut is concealed.
These are served on lettuce leaves with two small cheese balls by the
side of each, made by grating American cheese, mixing with a little
chopped parsley, salt, red pepper, and enough melted butter to make it
moist, and rolling between the hands until you have balls the size of
marbles; they are to be dusted with chopped parsley before serving.

A TRAVELLER'S LUNCHEON

As so many go abroad as the hot weather begins, a luncheon may be
arranged in honour of some friend who is about to sail. The centrepiece
may be a large toy steam