y be English, either roses or primroses, and
the decorations should be rather simple, as in keeping with the classic
nature of the presiding genius of the day. The cards might bear a cut of
his head, or each guest might have a small plaster bust, preferably one
of the odd coloured ones which are sold in Stratford; the plain plaster
ones are easily coloured; or, if these little busts are not easily
procured, get the small Japanese masks which are so artistic; they cost
but a few cents each, and the expressions will convey the idea of comedy
and tragedy.

Strawberries will be in market in cities by the latter part of April,
and these will make a first course.

MENU

STRAWBERRIES.
BOUILLON.
SOFT-SHELL CRABS.
BROILED MUSHROOMS ON TOAST.
CHOPS. PEAS. FRENCH FRIED POTATOES.
CHOCOLATE. LEMON AND PEPPERMINT ICE.
TOMATO AND LETTUCE SALAD. FRENCH DRESSING.
CHEESE STRAWS.
COFFEE MOUSSE. CAKES. BONBONS.

The strawberries should be served with their hulls on, with a spoonful
of powdered sugar on each plate; this may be moulded in a pyramid by
pressing it into a little paper horn Of course finger bowls should be
placed on the table at each plate.

The mousse may be either in a melon form or in slices, as is more
convenient, but a little whipped cream served with it is an improvement
in either case. Having this dessert, coffee is not offered at the close
of the meal, as is usually done, but a cup of chocolate is passed with
the chop course. The mousse is made by whipping sweetened cream,
strongly flavoured with black coffee, until it is perfectly stiff, and
packing it in a mould and burying it in ice and salt for at least four
hours before it is needed.

If a breakfast is desired for this Shakespeare celebration, as possibly
may be if given for a club or class, this luncheon may be easily
transformed into one. Breakfasts and luncheons differ principally in
the hour at which the meal is served, a breakfast being at twelve and a
luncheon at one or half after one. It is also customary to begin a
breakfast with fruit, and often, though not always, the meal concludes
with cheese and coffee rather than with a sweet. This menu might be
altered to cover these requirements, for as it begins with strawberries
there need be no change until the final course, except that the
chocolate should be omitted. Instead of the mousse serve creme Gervaise;
that is, a slice of cream cheese about one inch by three, with a
spoonf