irlhood. The brilliant pink ones should be chosen, and bowls of them
should stand about the table, one large one in the centre and smaller
ones around irregularly; or else one large bowl may be in the centre and
a quantity of the blossoms with the stems broken off scattered all over
the table. This is one of the times when satin bows are not out of
place, for girls generally think a table all the more attractive for
them, though for most luncheons they are tabooed, as suggestive of the
professional decorator who revels in bows. The bonbons should be pink,
and the cards should be small sheets of paper rolled up to resemble
diplomas, each tied with a rose-coloured ribbon, with the name of the
guest written on the outside.

MENU

BOUILLON.
CREAMED FISH IN SHELLS.
ASPARAGUS WITH CREAM DRESSING.
BROILED SPRING CHICKEN. PEAS. POTATOES.
CURRANT JELLY.
CHERRY ICE.
LETTUCE AND TOMATO SALAD WITH FRENCH DRESSING. CHEESE STRAWS.
INDIVIDUAL STRAWBERRY SHORTCAKES.
CHOCOLATE. BONBONS.

The shortcakes may be either made by baking cakes in small tins,
splitting, adding the crushed fruit, and putting whipped cream on top,
or else in a fashion which all girls will welcome, by using a very
small charlotte russe with a quantity of strawberries heaped about the
base and powdered sugar over all.

A ROSE LUNCHEON

In this month of roses it is a pretty fancy to have a meal when they
shall be especially in evidence. The table may be laid much as for the
sweet pea luncheon,--that is, with bowls of the flower scattered over
the table or one large bowl, and the flowers themselves, despoiled of
their stems, scattered over the cloth. The cards may be of stiff paper,
cut out to resemble flat, open roses, coloured pink, with the name of
the guest written directly across. A large rose may lie at each plate,
or in a pretty fashion they may be laid in a loose wreath around the
centrepiece, and at the close of the meal each guest may be asked to
take some of those before her plate. The bonbons used should be candied
rose leaves.

MENU

PINEAPPLE FILLED WITH FRUITS.
CREAM OF ASPARAGUS SOUP.
SOFT-SHELL CRABS ON TOAST.
FRIED SWEETBREADS. PEAS. POTATO CROQUETTES.
CURRANT SHERBET.
TOMATO BASKETS WITH CUCUMBER JELLY.
MAYONNAISE.
FROZEN STRAWBERRIES. CAKES.
COFFEE. BONBONS.

The pineapple is to have its bushy top cut off, and the inside scooped
out; the core is put aside, the soft part picked up and mixed