earest, when joys are dearest, oh, then
remember me."

"Here still is the smile that no cloud can o'ercast,
And a heart and a hand all thine own to the last."

"You may break, you may shatter the vase if you will,
But the scent of the roses will hang round it still."

"Oh, there are looks and tones that dart
An instant sunshine through the heart."

"There's nothing half so sweet in life as love's young
dream."

A CHRISTENING LUNCHEON

The day that the baby is christened is surely a gala day, and one that
admits a very dainty and beautiful luncheon after the service. Of course
the colour of the decorations, whether in the parlours or the
dining-room, should be white, and the flowers should be the delicate
ones suggestive of childhood, such as white violets, Roman hyacinths,
lilies of the valley, and daisies; these should be mingled with
asparagus fern and other airy green, and used as lavishly as one's purse
will permit. On the table spread for the luncheon there should be only
white decorations. For this occasion it is more appropriate to use a
cloth of plain damask or heavy linen and lace rather than the usual
doilies, the centrepiece being of lace. If candles are used, they should
be white with shades of silver; the appointments of the table should be,
as far as possible, of glass, and all the bonbons and other decoration
of white, such as candy baskets filled with crystallised fruits.

[Illustration]

The centrepiece may be a wicker cradle painted white and tied with white
ribbons, filled with delicate flowers and asparagus ferns, and the ices
may be in cradle shape also.

MENU

CREAM OF CORN SOUP.
TIMBALE OF HALIBUT IN MELON SHAPE.
LOBSTER SAUCE.
CHICKEN BREASTS WITH CELERY SAUCE.
POTATO BALLS.
ORANGE SHERBET.
SWEETBREADS IN ASPIC WITH WHITE MAYONNAISE.
ICES IN FORMS. ANGELS' FOOD.
COFFEE WITH WHIPPED CREAM.

The fish is prepared by putting a pound and a half of boiled halibut
through a sieve, adding a teacup of whipped cream, seasoning, and the
whites of five eggs well beaten; the whole is put in a buttered mould
and steamed for half an hour, turned out on a round platter with the
lobster sauce around it, and passed. The sauce for the chicken is made
by pressing stewed celery through a sieve, adding seasoning and
thickening. Stewed celery may be served with the chicken in place of
this sauce.

The sweetbreads are cleaned, blanched by throwing in c