am; in any form it is always a delicious dessert.

This menu omits the sherbet and gives a rather solid meat course; it may
be varied by substituting chops for the duckling and adding a course of
frozen oranges and bananas in lemon ice.

August

Luncheons in this hot month should be served as in July, on the porch or
out of doors if possible; if that is out of the question, at least the
dining-room should be rather dark, and there should be some suggestion
of coolness in the luncheon, either in the decoration or in the menu.
During this month, when students are at home for their vacations, one
may wish to give a college luncheon. Of course, if the guests are all of
one mind and can unite in lauding the same Alma Mater, it is an easy
thing to so decorate the table as to give unalloyed pleasure, but where
two or more colleges are represented it is not so simple. To take some
of the most prominent ones, let us have first

A YALE LUNCHEON

[Illustration: FOR A YALE LUNCHEON.]

Have a large bowl of cornflowers in the centre of the table, and smaller
bowls at either end, if the table is oblong; if round or square, have
four of the smaller bowls around the central one. If the college men who
are present are especially interested in athletics, or if there has been
any important victory over some rival, it will be a delicate attention
which will be appreciated by the guests if such a fact is remembered.
If, for instance, Yale has just been victorious in baseball, decorate
with bats, stacking them at intervals on the table; they may be
purchased at toy shops in any desired size; those about four or five
inches high are most easily grouped. The sandwiches may be tied with
blue ribbons and the cards can have sketches of caps and gowns, or
pipes, or trophies of some sort. The ices may be served in round boxes
with covers on which is the college seal, and the outside may be
covered with wide blue satin ribbon which will completely hide the
cardboard. These can be either purchased or made at home, and they will
serve as souvenirs. As the appetites of college men are proverbially
vigorous, it will be wise to provide a substantial meal.

MENU

ICED MUSKMELON.
CREAM OF CARROT SOUP. WHIPPED CREAM.
COLD LOBSTER HALVED. MAYONNAISE.
SPANISH OMELETTE.
FRIED CHICKEN. CAULIFLOWER AU GRATIN. POTATO CROQUETTES.
GRAPE SHERBET.
BANANA SALAD. NASTURTIUM SANDWICHES.
MOUSSE. CAKES.
COFFEE.

The Spanish omele