ter into
a guessing contest with interest in the books and authors named; or a
girls' club may enjoy a trial of their literary knowledge. The luncheon
is capable of infinite variation, and any one with a catalogue of books
can alter it to suit the requirements of any especial occasion.

Cards should lie at each place with the menu written out as in the first
one printed below, with the names of the authors omitted, and before
each course, or while one is eaten the next dish is to be guessed, and
the author named. A prize might be offered for the most numerous guesses
which are correct. The hostess would do well to have the key to the menu
by her plate.

The table decorations may be of an ordinary character, such as a bunch
of roses in the middle, or a vase of asters or chrysanthemums, and the
usual pretty doilies and odd dishes about, or, if laurel is to be had,
either the flowers or the leaves may be used to suggest the crowning of
genius.

MENU

1. Toilers of the Sea. (VICTOR HUGO.)
2. A Study in Scarlet. (DOYLE.)
3. The Water Babies. (Kingsley.)
4. Between Whiles. (HELEN HUNT JACKSON.)
5. The Lay of the Last Minstrel. (SCOTT.)
6. A Dead Secret (WILKIE COLLINS); and Plain Tales from the Hills.
(KIPLING.)
7. The Desert of Ice. (JULES VERNE.)
8. Leaves of Grass (WALT WHITMAN); and Unleavened Bread. (GRANT.)
9. The Snow Image. (HAWTHORNE.)
10. Over the Teacups. (HOLMES.)
11. Opening of a Chestnut Burr. (ROE.)
12. All's Well that Ends Well. (SHAKESPEARE.)

The culinary key to the luncheon is this:--

1. OYSTERS.
2. TOMATO SOUP.
3. SMELTS WITH SAUCE TARTARE.
4. ALMONDS. RADISHES. CELERY.
5. EGGS IN RAMEKINS.
6. CHICKEN CHARTREUSE AND POTATOES.
7. PEACH SHERBET.
8. SHREDDED LETTUCE AND CRACKERS.
9. ICE CREAM IN FORMS.
10. TEA.
11. and 12. MARRONS AND BONBONS.

The eggs are prepared by cutting up those that have been hard boiled,
seasoning them well, covering with white sauce, putting in individual
baking dishes, covering with grated cheese, and browning. The chicken is
minced, seasoned with salt, pepper, and a little sherry or stewed
tomato, and put in a melon mould which has been buttered and lined with
an inch thickness of boiled rice; then the mould is steamed for three
quarters of an hour, and when done the whole is turned out on a round
platter, and a tomato sauce is poured around it.

The salad is made by cutting a head of let