tte is made by stewing tomatoes, green peppers, and
onion, all cut in bits, until they are quite thick; then an omelette is
made and this mixture is folded in; it is very appetising, and men are
sure to like it. The cauliflower is cooked, broken into small pieces,
put in paper cases or in one large dish, seasoned well, and grated
cheese and cream sauce are put in layers through it, the cheese on top,
and the whole is browned in the oven. The sherbet may be made of the
juice of any grape that is obtainable, but it is very pretty to use
Catawbas, and colour the ice slightly green; if it is desired that the
sherbet should be darker, use bottled grape juice, adding a little lemon
to bring out the flavour. It should be served in sherbet cups with a
spray of grape leaves under each on the plate.

The salad is made by removing a strip of skin from each banana, scooping
out the fruit, cutting it in pieces, adding as much celery or apple and
half as much of cut up English walnut meats which have been blanched,
and covering the whole with French dressing, and returning to the skins,
heaping it a little in them. Put one of these on a leaf of lettuce for
each person; nasturtium sandwiches are pretty on a plate decorated with
their own blossoms.

If the boxes are used for the cream it must not be coloured, and a plain
mousse may be better than anything else; if the boxes are not used, the
mousse may be flavoured with pistache, coloured green and served on a
bed of whipped cream, with chopped angelia or pistache nuts scattered
over it. For a

HARVARD LUNCHEON

[Illustration]

lay broad crimson satin ribbons across the table at right angles, and
then lay the table with doilies over the ribbon as if there were none
there. Have a bowl of American Beauty roses in the centre, or put the
flowers in a fancy basket. Or, if it should happen that the men present
are especially happy over some rowing victory, put the roses in a long
narrow boat in the centre, and have oars stacked at intervals on the
table. Use the same menu as for the Yale luncheon. For a

PRINCETON LUNCHEON

use quantities of the yellow, black-eyed daisies which are common in our
fields. A large football might stand in the centre of the table, open at
the top, with the daisies filling it, and shallow bowls of them may
stand on the table. The bonbon dishes may be filled with yellow and
chocolate bonbons, and the same sort of cards used as were suggested for
the Ya