this basket have wavy lines of pale
green gauze ribbon reaching to each corner of the table, the ribbons
ending in flat bouquets of daisies tied with grasses. The dinner cards
should be cut out of water-color paper in the shape of long, narrow
spikes of lilies and fastened to the glasses by flaps on the backs. The
menu is clam bisque; lobster cutlets with egg sauce; timbales of
sweetbreads; new carrots with fine herbs; crown of lamb with mint sauce;
potato croquettes and salsify; peach ice; truffle-stuffed squab, cress;
asparagus and lettuce salad; green cornucopiae of ice cream filled with
lemon ice; white cake with green icing; coffee, nuts glace.

A LUNCHEON FOR THANKSGIVING.

Have this sentiment painted on a white or dark gray background framed in
cedar boughs and placed over your mantel:

The waning year grows brown and gray and dull,
And poets sing November, bleak and sere;
But from the bounteous garnered harvest store,
With grateful hearts we draw Thanksgiving cheer.

Place a row of white candles in pewter candlesticks across the mantel
and display all the old china, pewter, brass and copper about the
dining-room. Use cedar boughs to decorate the chandelier and plate rail.
In the center of the bare table have a miniature stack of wheat (the
florist can furnish this). Peeping out of the wheat have toy turkey
candy boxes filled with almonds or hickory nut meats and raisins. Have
the candles on the table set in flat cedar wreaths and scatter pine
needles over the surface of the table. At each plate have a little doll
dressed in Puritan costume with the name card tied around her neck. If
one wishes to add a bit of color to the table use old-fashioned blue and
white or colored bowls, in one pile glossy red apples, in another purple
and white grapes, in another oranges. Here are some suitable Colonial
dishes: Brown bread, roasted fowl, oysters in every style, cakes of
Indian meal called bannocks which are spread before the fire on large
tins and baked before the fire, brown sugar and molasses for
sweetening; fruit cake, molasses cake, pumpkin, apple and mince pie;
jellies, jams and conserves (a sweet mixture of fruits). Use all the
old-fashioned china and silver possible.

THANKSGIVING DINNER.

First an old-fashioned oyster stew served in old white, gold-banded
tureen.

Next fish-balls--not great, soggy old-fashioned fish cakes, but the
daintiest little golden-brown balls, fried in a basket in hot