less all are in sympathy.

A ST. PATRICK'S DAY LUNCHEON

requires kindred spirits to really enjoy it.

[Illustration: FOR A ST. PATRICK'S DAY LUNCHEON.]

Of course the meal should be carried out in green, Ireland's colour, and
potato salad should be one of the distinctive Irish dishes. Have a white
and green centrepiece, and if you have any green and white china have
it conspicuously used, and for decoration get from the florist a wire
harp, typical of that which "Once thro' Tara's halls," and cover its
frame and strings with delicate green vines, letting their ends trail on
the table. Stand small green flags among your candies and olives, and
have pistache nuts among the salted almonds. If you use candles, have
them green with their shades decorated in shamrock, which is like a
small clover. For cards use the same thing, painted in little bunches
tied with ribbon, or have a sketch of a typical Irish peasant, or of a
tiny white-washed cottage with vines as one sees so many in Ireland.
Under the name of the guest put a quotation from Moore, the poet of the
country, the more familiar the better. Have your bonbons in the form of
small potatoes, or else give each person one of the bonbon boxes which
look exactly like large Irish potatoes, and fill it with green candies.

[Illustration: POTATO BONBON.]

MENU

GRAPE FRUIT.
CREAM OF GREEN PEA SOUP.
SHAD ROE WITH SAUCE TARTARE.
CHOPS, WITH PEAS AND BERMUDA POTATOES.
LEMON SHERBET IN LEMON BASKETS.
POTATO SALAD. LETTUCE SANDWICHES.
PISTACHE ICE CREAM. CAKES.
COFFEE.

There is just enough green about this meal to suggest the day, without
trying to have the whole in the colour, a thing seldom seen now, though
not long ago it was thought a very pretty fancy.

This potato salad is a very delicious one, not to be despised because of
its plebeian name. It is made by mixing equal parts of cold boiled
potatoes cut into cubes with olives in rather large bits and blanched
English walnuts, the whole covered with a stiff mayonnaise. The
sandwiches passed with this are made by spreading thin slices of bread
and butter with leaves of lettuce and mayonnaise, rolling them and tying
with a narrow green ribbon.

The ice cream may be either a melon mould of French cream covered with a
thick layer of pistache, or else a brick of the pistache with a centre
of lemon ice. The little cakes should be iced with green.

QUOTATIONS FROM MOORE

"When friends are n