th highly-seasoned sauces.

Next, Chicken Okra Soup, into which, just before serving, is poured a
small pitcher of plain cream.

For the fish course, instead of the usual small separate portions, have
a Planked Whitefish served from the plank, with Plain Butter Sauce.
Accompanying this have small Baked Potatoes, cut open in the center and
with a small piece of butter placed in each one.

Instead of the hereditary Cucumber Salad, have young cucumbers quartered
lengthwise, not sliced. Cucumbers prepared in this way are much more
delicious, because the knife cuts through most of the seeds. They should
be pared so that a great deal of the outside is taken off. The best
dressing is about three parts olive oil and one part vinegar, with a
little pepper and salt, poured over the cucumbers just before serving.
Cucumbers allowed to stand in dressing for any length of time become
rubbery and indigestible.

Here serve for each guest half a small Broiled Chicken on Toast, with
Potatoes au Gratin, and large delicious young Marrowfat Peas.

Serve as a separate course, Lettuce cut in thin strips, over which is
sprinkled powdered sugar and a plentiful amount of plain cream is
poured.

For dessert have a large dish of delicious ripe strawberries.

Following this have plain unsweetened wafers buttered with Roquefort
Paste (which is made of Roquefort cheese and butter in equal quantities)
and dusted with cinnamon. Then serve Turkish coffee.

A MID-SUMMER DINNER.

Have table prettily decorated with a centerpiece of ice and ferns. The
ice frozen in a miniature iceberg, and encircled by low, spreading
maidenhair ferns and gleaming tiny opalescent lamps. Keep the candles
for the lamps in the ice chest all day and they will burn slowly and
steadily through the evening. Let cut glass canoes hold the nuts, olives
and bonbons. The meat courses should be served in thin white Japanese
porcelain, but the other viands are to be served in cut glass dishes.
The name cards are made of squares of gray paper simply lettered with
the guests' names and the date--the letters formed by icicles. The menu
is as follows:

_Clams,_
_Cold Bouillon,_
_Soft Crabs,_
_Mushrooms, Fillets of Beef,_
_Beets, Potato Straws,_
_Tomatoes, Sweetbreads,_
_Chicken Salad a la Prince,_
_Peach Ice,_
_Curacoa Cream,_
_Frozen Melon, Coffee._

The clams are served in ice shells, lying on beds of crisp cress, and
the bouillon, strong and highly