Gala-day luncheons; . s the morning glory or the moon-vine, planted, and soon one will have areally beautiful arbour room. The first gala day of the month, indeedthe only one the calendar recognises, isthe Fourth of July; this certainly de-serves to be celebrated by a luncheon. FOURTH OF JULY LUNCHEON Stand a toy cannon on your table fora centrepiece, draping it with delicatevines; or, if this proves too expensiveto buy, and too difficult to borrow, sus-pend a large bell from two wooden sup-ports in the middle, with the same each plate lay a bonbon box whichexactly resembles a cannon
Gala-day luncheons; . s the morning glory or the moon-vine, planted, and soon one will have areally beautiful arbour room. The first gala day of the month, indeedthe only one the calendar recognises, isthe Fourth of July; this certainly de-serves to be celebrated by a luncheon. FOURTH OF JULY LUNCHEON Stand a toy cannon on your table fora centrepiece, draping it with delicatevines; or, if this proves too expensiveto buy, and too difficult to borrow, sus-pend a large bell from two wooden sup-ports in the middle, with the same each plate lay a bonbon box whichexactly resembles a cannon fire-cracker,filled with small red candies; the nameof the guest may be printed on the sideand it will serve for a guest card. Or 123 Gala-Day Luncheons you may give the guests small libertybells instead of the large crackers, anduse small crackers for cards. Or, insteadof either of these things, you may giveeach one a bunch of real fire-crackerswith her name printed on the several vases of flowers on the. IN PLACE OF A GUEST CARD. table, with red and white carnation andblue bachelors buttons in each; or if youdo not like them mixed, alternate vaseswith red ones alone, white alone, andblue alone. In your little dishes ofradishes, almonds, and bonbons, standtiny American flags; tie the sandwicheswith narrow red, white, and blue striped 124 L Gala-Day Luncheons ribbon, and the handles of the currantcups as well; the table may also havelittle tents and soldiers as in the militaryluncheon already suggested. MENU Iced Currants. Iced Bouillon. Water-Cress SAND^¥ICHES. Cold Salmon. Sauce Tartare. Tongue in Aspic. Tomatoes with French Dressing. Easpberry Shrub. Pineapple Salad. Cheese Crackers. Ice Cream in Drums. Cakes. Bonbons. The currants are to be crushed with asilver fork, sweetened, and put on the ice;just before serving they are put in glasscups and a spoonful of crushed ice puton top. The bouillon is prepared theday before it is needed, and packed inice and salt
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Keywords: ., boo, bookcentury1900, bookdecade1900, booksubjectcbk, bookyear1901
