an for a regular meal.

MENU

CREAM OF CLAM SOUP.
CRABS NEWBURGH IN CASES.
SWEETBREAD CROQUETTES WITH PEAS. ROLLS.
CHICKEN SALAD.
ICE CREAM IN WHITE ROSE FORMS. ANGELS' FOOD.
CAFE FRAPPE.

This is a suitable menu for a large and formal wedding; for a smaller
and simpler one the crabs may be omitted, and the frappe be replaced by
hot coffee; indeed, in any case, hot coffee may be served as well as
that which is iced.

The crabs are prepared by boiling, removing from their shells, and
heating in cream mixed with the yolks of three eggs, seasoning, and a
dash of sherry; they are more delicate than the lobster prepared in the
same way, but unless one has ample time and a number of workers, it is
better to have the lobster, as picking the meat from crab shells is no
light undertaking: still, the dish is so delicious it well repays some
effort in preparing.

If the ice cream cannot be obtained in rose forms, any rich white cream
will do, or a mousse, made by whipping stiff cream until solid,
sweetening, flavouring, and packing in ice and salt for four or five
hours.

[Illustration]

If instead of a wedding breakfast or luncheon one desires a more
informal meal to be given a day or two before the wedding itself, the
menu may be altered to suit the occasion. The prettiest possible cards
may be prepared for this by painting the head of the bride in her veil
with the date beneath the guest's name.

MENU

CLAMS ON THE HALF-SHELL.
CREAM OF CORN SOUP.
HALIBUT TIMBALES. LOBSTER SAUCE.
BROILED SQUABS ON TOAST. CURRANT JELLY.
CREAMED POTATOES.
STRAWBERRY SHERBET.
TOMATO AND NUT SALAD.
BROWN BREAD AND BUTTER.
ICE CREAM IN WHITE ROSE FORMS. CAKES.
CAFE FRAPPE, OR BLACK COFFEE.

The sherbet is made by pressing the juice from two quarts of berries,
adding a cup of water and the juice of half a lemon with sugar; this is
boiled for a few moments, strained, and frozen. The salad is made by
blanching English walnuts and adding them to mayonnaise, serving with
sliced tomatoes. The ice cream if in rose forms should be passed on a
large silver tray with asparagus fern among the ices. The frappe should
be in small glass cups, if it is served at all, but unless the weather
is very warm, have the coffee hot as usual.

A GRADUATES' LUNCHEON

[Illustration]

The prettiest possible decoration for this occasion is made by the
lavish use of sweet peas, the flowers which seem to suggest young
g