le luncheon, unless sketches of Princeton buildings are preferred.

[Illustration: ROWING FAVOUR.]

If the guests are from several colleges, the best plan is to have no
distinctively college colours on the table, but to confine one's self to
the use of athletic symbols for decoration which are common to all.
Golden-rod might be in a row-boat, for instance, and oars, base balls,
bats, and footballs used as favours. For a hot-weather luncheon, nothing
makes a prettier table than a quantity of pond lilies, used in some
simple way. As they are common in August, you might give

A POND-LILY LUNCHEON

Fill a shallow dish with water, and put several lilies with their leaves
on top, but not so closely but that the water will show between them.
Hide the outside of the dish with an arrangement of the lilies and
their leaves, being careful not to have it look stiff. Cut your
guest-cards in the shape of open lilies, and paint them, writing the
name of the guest across their face. Have your bonbons all green and
white, and use plain white, or green and white china for serving the
meal as far as you can, for the sake of preserving the cool look of the
table. The ice cream may be in the pond-lily flowers, prepared as were
the peonies in the June luncheon. If the lilies are plenty, use them in
bowls about the parlours and halls, to carry out the idea of the day.

MENU

CLAMS ON THE HALF-SHELL.
CREAM OF SPINACH SOUP. CROUTONS.
DEVILLED CRABS.
MUSHROOM PATTIES.
BRAISED TONGUE. POTATOES AU GRATIN.
FROZEN TOMATO SALAD. MAYONNAISE.
ICE CREAM IN WATER LILIES. CAKES.
CAFE FRAPPE OR ICED TEA.

The braised tongue is prepared as before, stewed with herbs and
seasoning in a baking-pan in the oven, but in this case it is served
hot, with a spoonful of its gravy, strained, on each slice.

There is no sherbet in this menu, as the frozen salad takes its place.
This is made by cutting fresh tomatoes into bits, mashing them,
seasoning and freezing them, stirring occasionally to make them smooth;
after they are stiff they must be scraped from the dasher, pressed down,
and allowed to stand for an hour. They are to be cut in round spoonfuls,
laid on a few lettuce leaves, and mayonnaise passed with them.

The ice cream may be either a white or a pistache cream, and the water
lilies should be treated as were the peonies, the heart of the flower
removed and a piece of waxed paper laid in the centre with the cream on
it.

This