sed in the menu.

COCKTAIL.--A preliminary cocktail, prepared beforehand from a bottled
sauce or catsup and marinated oysters or clams, makes a good beginning
and can be made ready in the early morning and placed on ice to great
advantage.

SOUP.--A clear soup with vermicelli or noodles can be cooked the day
before and may simmer quietly for half an hour before serving time
without further care.

FISH.--Fish is well represented by deviled crabs, seasoned and turned
into little mounds in the center of cockle shells. This may be done any
time several hours previous to the feast and all they need at meal time
is a simple browning in the oven.

MEAT.--Large and substantial roasts are not only hard to prepare and
serve but also fill the oven to the exclusion of everything else, so why
not have delicious little steaks, fillet of beef, with canned French
peas, and pomme de terre au gratin, served in ramekins and prepared
early in the day from mashed potato and a sprinkling of grated cheese.

SALAD.--Most salads may, without serious injury, be mixed several hours
before using and placed in a large bowl in the refrigerator, placing it
on the lettuce leaves at serving time. Cheese balls are better made
early and iced.

DESSERT.--Certainly for dessert nothing could be more delicious, more
appetizing or more decorative than individual Charlotte Russe, more
popular than ice cream with hot maple or chocolate sauce and stuffed
wafers, or more soul satisfying than a tutti frutti French cream, all of
which may be either ordered from the caterer or made at home early.

With bonbons, coffee, cigars and liqueurs (if used) this provides for a
really elaborate dinner of eight courses, which could be prepared for
that matter by the housewife herself in the forenoon, inasmuch as the
only thing which must be actually cooked at mealtime is the steak.
Almost any maid could be trusted to do the rest.

A FINE MENU.

_Shell Fish,_
_Bread and Butter Sandwiches,_
_White Bouillon, Creme de Marron,_
_Wafers, Maraschino Cherry,_
_Pate Franciere, Tarragon Eggs,_
_Salmon Creams, Green Dressing,_
_Whole Small Yellow Tomatoes, French Dressing,_
_Roast of Sirloin, Pickled Walnuts,_
_Stewed Brussels Sprouts, Creamed Mashed Potatoes,_
_White Sherry Sherbet,_
_Broiled Quail, Green Grape Jelly,_
_Salade Mignon, Salade de Cherry,_
_Cheese Cakes,_
_Roses Glace Daintee, Petite Fours,_
_Salon Refreshment,_
_Glaces