t picks; a handsome
edition of E. P. Roe's "Opening of a Chestnut Burr;" a silver peanut
magic pencil, etc. The shops show big paper mache English walnuts,
peanuts and almonds, full of sweetmeats in imitation of the real nuts,
which make appropriate consolation prizes. French "surprise mottoes" in
the shape of walnuts, each containing a hat, make very amusing favors.

The refreshments may perfectly carry out the nutting idea:

_Peanut Sandwiches, Walnut Sandwiches,_
_Chicken and Nut Salad,_
_Salted Nuts,_
_Bisque of Almonds or Burnt Almond Ice Cream,_
_Cocoanut, Hickory Nut, or Pecan Cake,_
_Nut Bonbons, Festinos,_
_Cheese Balls with English Walnuts,_
_Coffee._

For the peanut sandwiches, use the ready-made peanut butter. For walnut
sandwiches, chop meats very fine, mix with mayonnaise and spread on
buttered bread. Serve salad on lettuce leaf, garnished with a few whole
nut meats. In salting mixed nuts, it is not considered necessary to
blanch any except almonds and peanuts. The bisque of almonds requires
one pound blanched almonds, one heaping cup of sugar and two pints of
cream. Pound almonds a few at a time, together with a little sugar and
rosewater, mix with cream and freeze. For burnt almond ice cream use one
quart of cream, one-half pound of sugar, four ounces of shelled almonds,
one teaspoon of caramel, one tablespoon of vanilla, 4 tablespoons of
sherry. Blanch and roast almonds, then pound in a mortar to a smooth
paste. Put one-half the cream and the sugar on to boil, stir until the
sugar is dissolved, then add the remaining pint of cream and the
almonds; stand away to cool; when cold, add the caramel, vanilla and
sherry. Freeze and pack. For the nut cake, use two pounds nuts cut fine,
eight eggs, one pound sugar, one pound flour, one teacup butter, two
heaping teaspoons baking powder, one cup milk, and juice of one lemon.
Mould the cheese balls round with the hands, and stick an English walnut
meat on either side.

HARVEST HOME SUPPER.

The rooms can be trimmed beautifully with corn, asparagus, hops,
Jack-o'lanterns, and so on. State in the invitations, which are to be
tied in corn husks with grass, that a hay-rack will call for the guests.

On each of the gate posts place huge Jack-o'lanterns. In fact, have
these for illumination wherever one can find places to put them. For
decoration use autumnal grasses, wheat, oats and corn, and festoon
strings of them wherever possible. Make a