EON.

For table decorations, ribbons and candle shades use crushed strawberry
tints; flowers to correspond. Primroses in a pinky purple are good.
Blossoms tied with white satin ribbon make pretty decorations.

Instead of an oyster course, have strawberries served European fashion,
with their hulls on, sprinkled with powdered sugar. At the end of the
meal serve strawberry shortcake, the real Southern article.

Fill the rolled French omlette with strawberry jam.

The bonbons are strawberries dipped in white fondant.

MID-SUMMER LUNCHEON.

For a small luncheon have on the table four cut glass bowls filled with
waterlilies, resting on the lily pads set on chop plates filled with
water. In the center of the table three tall cathedral candles rising
from a mass of asparagus fern. Have the bonbons in green and white and
the pistachio nuts in bohemian glass bowls of pink, gold, violet and
green. Make the place cards of waterlilies cut out of water-color paper
and painted. The menu is red and white raspberries, iced clam bouillon,
lamb chops, peas, potato roses, cucumber and nut salad served in green
peppers cut to imitate lily buds, ice cream of pistachio and lemon ice
molded in pond lily forms, cakes iced in green and white and coffee.

A RURAL LUNCHEON.

For the main course prepare young chickens cut in halves and fried
Southern style. Serve with hot cream gravy and corn fritters. On the
side of the plate put potato croquettes and two slices of thin, crisp
bacon. A crisp salad of sliced tomatoes or stuffed tomatoes and
strawberries and cream would make this a simple appetizing meal which
you need not hesitate to serve your city friends. A delicious dish is
macaroni Milanaise. Cook spaghetti well, fry it in butter and serve with
mushrooms. Also serve small bits of tongue, grated Swiss cheese and a
tomato sauce. Morning glories make a pretty table decoration. Place
them on the vines in a cut glass bowl in the center of the table and let
them run riot over the cloth. Paint morning glories in the corner of the
name card. Serve the strawberries from a china platter wreathed in the
morning glories.

BUFFET LUNCHEON FOR SIXTY.

For the first course have luscious fresh strawberries served on
strawberry leaves dotted with tiny wild flowers and on flowered plates.
With the strawberries the sugar is served in tiny paper cups. The second
course is puree of corn served in odd Egyptian cups with whipped cream
on top. The