one or more kinds of candied
cherries to be found in great variety at the confectioner's.

A still more elaborate menu might be this one:--

MENU

GRAPE FRUIT WITH CHERRIES.
CREAM OF CHICKEN SOUP.
FRIED OYSTERS WITH SAUCE TARTARE.
CHICKEN CROQUETTES WITH PEAS.
SWEETBREADS, MUSHROOM SAUCE.
CARROTS IN CASES. BERMUDA POTATOES.
CHERRY SHERBET.
CELERY AND CABBAGE SALAD IN GREEN PEPPERS.
ICE CREAM HATCHETS. CAKES.
COFFEE. BONBONS.

[Illustration: ALSO FOR A FEBRUARY 22 LUNCHEON.]

The sherbet course is exceedingly pretty. The ice is made from home-made
candied cherries and put in glass sherbet cups with a little bunch of
artificial cherries tied to the handle with green ribbon the colour of
the leaves.

A SHROVE TUESDAY LUNCHEON

Shrove Tuesday comes the day before Lent begins, and there is always
much gaiety on hand by way of a temporary farewell to festivities. The
old custom of serving pancakes on this day should not be forgotten in
planning one's menu for the gala day meal; true, they are certainly an
unusual dish for luncheon, but they should by no means be omitted.

There is a very beautiful and odd decoration to be made with delicate
white flowers and tiny white candles, which can be arranged with little
trouble. Have a low mound of moss for a foundation with a border of
maiden-hair fern; stand Roman hyacinths or lilies of the valley in this,
not too near together, with the candles between, having first inserted
a toothpick in the bottom of each and had them on the ice over night to
prevent them from melting too soon. Keep all the colour on the table
green and white,--the candles, the china, if possible, and the ice
cream. The pancakes should be made very large, one covering the whole
griddle, spread with jelly, rolled, and sprinkled with sugar. One, or at
most two, should serve a tableful of guests.

MENU

BOUILLON.
OYSTERS ON SKEWERS.
CHOPS AND PEAS. FRENCH FRIED POTATOES.
ASPARAGUS TIPS WITH MAYONNAISE.
FRENCH PANCAKES.
PISTACHE ICE CREAM. CAKES.
COFFEE. BONBONS.

The oysters are to be rather small, and put on skewers with bits of thin
bacon alternating, and fried quickly till crisp; serve on toast with
lemon. This is an easily prepared and delicious dish and one which
makes a good substitute for any other suggested in any winter luncheon
which is not within reach. Serve the ice cream in cases of white candy,
or white cream in green cases, or use whipped cr