CHAPTER XIV.― BIRTHDAY PARTIES
Suggestions for Luncheons, Dinners, and Teas

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A Rhyme Luncheon

LUNCHEON, at which the guests were to determine the menu by the written rhymes contained in a little flower-decorated booklet, was a great success. These few specimens will show a hostess how to evolve more doggerel to suit the articles she may desire to serve. For instance, clam bouillon was represented by these touching lines:

"I'm hard to get,

For I love the wet,

I'm conservative, men say.

But now I'm caught,

And hither brought,

I start the meal to-day."

Olives were announced thus:

"I'm green when I'm ripe and I grow on a tree,
A favorite fruit of the Spanish grandee."

Chicken on toast was heralded in this manner:

"I'm neither a bird, nor a beast, nor a fish,
Yet when I'm fried I'm a very good dish;
And when I'm young and covered with down,
I'm fresh in the country, but seldom in town."

Ice cream was served in tulip-flower cases; hence the

following:

"Although cold by nature,

I'm favored by all,

And there 's scarcely a luncheon,

Or dinner, or ball

At which I'm not present;

And I'm happy to say

There's no place in town

Where I've not the entrée."

A Coöperative Dinner

ONE of the most up-to-date methods of entertaining is the Coöperative Dinner. Two or more ladies get together and plan the menu, preparing their very special dishes. The place cards, favors, and decorations are worked out accordingly. The guests, never more than ten, are invited, no names being mentioned, it merely being stated that they are asked to attend a "coöperative dinner" at such an hour and place. The expense is divided between the hostesses. The ladies who have tried this plan, and the guests who have participated in the feast, declare that the scheme is an admirable one.

A Coiffure Dinner

THIS suggestion is decidedly clever. The hostess sent out invitations to ten guests, asking them to dinner; she also asked them to come with their heads dressed to represent some period or person. It was very interesting when all were seated at the table to see what a change had been wrought by the unusual headdress. The host wore a peruke and a black bow on his white wig; he was, of course, hailed as "the Father of his Country." The hostess was "Martha," with powdered hair dressed in smooth bands and a high shell comb.

One lady had her hair ornamented with autumn leaves and tiny bunches of artificial grapes. She was at once dubbed "Autumn." Another whose hair was raven black, wore a coronet of gold stars, with a crescent moon, and she was "Queen of the Night." The funny man of the crowd had a wire bed-spring fastened on either side of his head, from which hyacinths and daffodils apparently were growing. Of course he was called "Spring."

The candle and gas shades were paper masks, and the effect was very pretty. The usual course dinner was served, with toasts to the personages who were represented.

A Dutch Supper

A VERY popular form of entertainment is the Dutch Supper. If it is possible, do not use a tablecloth, but have doilies of orange crepe paper; that is the Dutch color. Use all the Delft china that is procurable; imitation ware is very effective and very cheap. Tulips are the Dutch flower, and tulipshaped bonbon boxes and candle shades may be made from orange tissue paper. Little wooden shoes may be purchased and used to hold the salted nuts. Serve the following menu, which is written in Dutch, much to the mystification of the guests. The translation is given for the benefit of the hostess : Kalf Soep met Gehak Ballen.

(Veal soup with garnish of meat balls.)
Gebraden Tong.

(Roasted Tongue.)

Brussels Sprinten.

(Brussels sprouts.)

Bloemkool met Room Sause.

(Creamed cauliflower.)

Haring Sla met Croodjes.
(Herring salad with rolls.)

Gesneden Sinaas Appelen met Wyne Sause.
(Sliced oranges with wine sauce.)
Gesorteerde Noten.

SERVE either a fruit salpicon of oranges, pineapple, and bananas, in glasses, or clam bouillon; a good brand of the canned bouillon will be found satisfactory. Sweetbreads or chicken with peas and potatoes in some form come next; then a lettuce and tomato salad with cheese wafers and a frozen dessert. If coffee has not been served with the repast, it is a pretty English custom to serve it in the drawing-room, the tray being brought in and the hostess pouring. Small

cups are used. This luncheon could precede a card party or an afternoon musicale.

A Mother Goose Luncheon

A MOTHER Goose Luncheon is indeed an affair out of the ordinary. In the invitations, which had quaint little penand-ink sketches on them of Mother Goose with peaked hat and a broom, ready to "sweep the cobwebs down from the sky," the guests were requested to wear something to indicate a character in the dear old nursery rhymes. The centrepiece on the table was an enormous "pie," with a ribbon radiating to each plate, where a little woolly lamb was tied to it. The place cards had tiny "spiders" attached to them. Each guest was called upon to recite the rhyme she represented when she was correctly guessed. This was the occasion of much

merriment.

When the dessert course was brought in, the hostess asked all to pull their ribbons, and out of the "pie" came all sorts of birds. They had been found at the favor counters, and elicited much comment. "There is no telling what can be found until you begin to look,” said this indefatigable hostess, who is ever on the alert for something new. The souvenirs, which were a joy to the guests, were small Japanese teapots, bearing a card on which was written: "Polly, put the kettle on, and we'll all drink tea."

A copy of "Mother Goose" was the prize for the person who guessed the most characters. It was a very jolly party that departed, and proved without doubt that we are all only "children of a larger growth."

Novel Place Cards

A HOSTESS noted for her clever schemes had these novel place cards at a dinner party given for six intimate friends. She obtained pictures of the guests, taken when they were