n heart shapes of all prices, from the plain ones which
need the addition of sketches, to those of satin which come from Paris
and cost a small fortune. The plainer boxes may take the place of guest
cards, and so serve a double duty; in any case, the boxes may be filled
either with tiny candy hearts or with rose leaves such as are in the
small dishes.

The sandwiches served with the meal are of course to be cut out with a
heart-shaped cutter, as are the cakes, and the latter should have small
silver arrows stuck through each of them.

MENU

CLAMS ON THE HALF-SHELL.
CREAM OF SPINACH SOUP WITH WHIPPED CREAM.
WHITEBAIT. BROWN BREAD AND BUTTER.
CHICKEN MOUSSE. STONED OLIVES.
CHOPS WITH PEAS. BERMUDA POTATOES.
GRAPE FRUIT SALAD. CHEESE SANDWICHES.
ICE CREAM HEARTS. CAKES.
COFFEE. BONBONS.

The cream of spinach soup is made by cooking the vegetable until very
tender, pressing it through a sieve and adding hot, thickened milk; a
little whipped cream is to be put in the bouillon cups before the soup
is poured in. The whitebait is one of the most delicious things in our
winter markets; it is a very tiny fish of delicate flavour, and while it
is rather expensive at first thought, it is not so in reality, for it is
so light that a pound goes a long way. It is cooked after being dredged
with flour, by frying for only a moment in a wire basket in hot fat, and
served with a bit of lemon on rounds of lace paper; brown bread and
butter in thin strips is passed with it. If it is not to be had, and of
course outside a city it is difficult to obtain, lobster Newburgh, made
from the canned fish, is an excellent substitute. About a pint of the
meat is needed for eight persons; a half-pint of cream is put on the
stove with the yolks of two well-beaten eggs; when it thickens the
lobster is added, then the seasoning and last a dash of sherry, and it
is served in ramekins or paper cases.

The chicken mousse is a cold dish, made by chopping and pounding the
cooked white meat of chicken until it is a paste, seasoning, and adding
enough chicken stock in which gelatine has been dissolved to thoroughly
moisten it; it is then whipped with an egg-beater until light, pressed
in a pan, and allowed to harden; sometimes in addition to the stock a
half cup of whipped cream is mixed in, and this is an improvement to the
ordinary rule for making it. When it is to be used it is sliced and cut
out in heart-shaped pieces; two stoned oli