ITH PEAS.
SHAD WITH ROE. NEW POTATOES. CUCUMBERS.
VIOLET CABBAGE SALAD.
BROWN BREAD AND BUTTER. OLIVES.
VIOLET ICE CREAM. CAKES.
COFFEE. BONBONS.

If shad is not in market as yet, though it should be in March, use any
broiled fish; if white fish is obtainable, nothing is nicer,
especially if it is planked. The salad is an odd one; a head of purple
cabbage is taken, the leaves turned back and the centre cut out; a white
cabbage is shredded and mixed with as much shredded celery and stiff
mayonnaise, and this is put into the purple cabbage head, and it is
passed on a round platter to the guests.

The ice cream is a plain one coloured violet with fruit colour; it is
put in a circular border mould and turned when firm out on a bed of
whipped cream; the centre of the mould is heaped with this same whipped
cream, and over the whole a quantity of candied violets is sprinkled. On
the edge of the platter a wreath of natural violets is arranged with
their leaves, making a really beautiful dish. If this seems too
elaborate, or if the flowers are not abundant, fill meringue shells with
the violet cream and tie two together with narrow violet ribbon and lay
on rounds of lace paper on each plate; the cream should rather more
than fill the shells.

If you prefer a menu with less fish and some meat, this would do:--

MENU

ORANGES.
BISQUE OF OYSTER SOUP.
HALIBUT TIMBALES WITH SHRIMP SAUCE.
CHICKEN AND PIM-OLAS IN CASES.
SLICED BREAST OF DUCK. CURRANT JELLY.
POTATO ROSES.
APRICOT SHERBET.
SARDINE SALAD. MAYONNAISE.
VIOLET ICE CREAM. CAKES.
COFFEE. BONBONS.

The oranges are to be prepared as was the grape fruit; that is, the pulp
is loosened from the sides after a thick slice has been cut from the
top, the core is taken out, and powdered sugar and sherry, if you use
it, put in. The creamed chicken has chopped pim-olas added to it to give
a delicious flavour. The salad is an aspic with one sardine embedded in
each small mould. The potato roses are made by pressing mashed potato
through a tube in spirals, and browning in the oven.

Sometimes one is moved to give a luncheon "Just for fun," on some gala
day which suggests that informality will be in keeping with its
atmosphere. Of course one invites to such a meal only such of one's
friends as will appreciate the spirit in which the luncheon is given;
nothing is more discouraging than to have one's little jokes fall flat,
as they are sure to, un