except in time. The same thing is to be
said of the centrepiece: one can have anything almost, but it should be
all in white. There are times when one wishes an embroidered square or
circle, but ordinarily white lace is the best choice, for the effect of
the flowers is always better if no colour is mingled with their own. As
to the flowers themselves, they should not be over-elaborate. Of course
a woman of unlimited means may expend a vast sum on a basket of orchids
or some other fashionable flowers for her table, but while it is
desirable to have a pretty effect, all undue gorgeousness is out of
harmony with the presumably informal meal. A woman who plans her table
decorations herself will probably evolve something more original and
more pleasing than the hackneyed result a florist would attain, should
she summon him to her aid. A quantity of roses lightly grouped in a bowl
or arranged in a basket has a grace which is not found in a merely
conventional arrangement. There are artistic bunches of wild flowers
which give delight whenever the eye falls on them, and clusters of ferns
which on a hot summer's day make one feel cool and comfortable. A pot
of growing violets is a simple thing, but it is infinitely better than a
"design" from a greenhouse. No one should despair if she cannot have a
professional to help her arrange the flowers for her luncheon table; let
her give thanks.

[Illustration]

There are combinations of flowers which give prettier effect than does
one flower alone, such as jonquils and violets, or white hyacinths, or
mignonette and Roman hyacinths, or scarlet carnations and white roses. A
little study will enable the hostess to plan something unique and
attractive. Indeed, her personal touch is needed nowhere so much as
here, since she can stamp her decorations with her individuality.

Besides the flowers, a decorative effect is given to the table by the
small dishes of silver, or silver-gilt, and cut glass, which stand
around the centrepiece and hold salted nuts, bonbons, almonds, candied
ginger, crystallised fruits, and often peeled radishes, celery hearts,
and jelly as well. These are seen in silver with a stem three inches
high for the daintier things, but any pretty bonbon dishes are correct
form, whatever they are.

After these things are in place, the silver is next to be considered:
luckily the fashion of displaying all one happens to own is no longer
considered in good taste; it was always