nothing more refreshing to the eye nor more effective in table decoration than the various shades of green, a luncheon given on the day of Ireland's patron saint can be made an extremely attractive affair. A snowy cloth, dainty china and sparkling silver, with a centrepiece of Battenberg lace over green silk, upon which rests a large cut-glass bowl of tulips gleaming white among their pale-green leaves, will certainly make the guests feel that spring is at hand, no matter what the weather may be outside. The colour scheme may be still further carried out by means of tall vases of ferns at either end of the table, green candles whose light is softened by green paper shades, and at every plate little nests of spun sugar of verdant hue, containing wintergreen and peppermint bonbons. The menu may also be made to suggest the spring season in colour and substance as follows: Green pea soup served in cups; timbales of fresh cod, with parsley sauce; cucumbers; spring lamb, with mint sauce; Bermuda potatoes and spinach; asparagus salad served on lettuce leaves; pistache ice-cream and little cakes cut out in the form of the shamrock. Coffee. Crhne de menthe served in green liqueur-glasses.
After luncheon, by way of diversion, the hostess invites her guests to accompany her on a trip through Ireland, by giving to each one a card haying a pencil attached to it by a narrow green ribbon. Upon each card is inscribed in green ink the itinerary of the journey clothed in the following riddles, which the guests must solve in order to discover for what places they are booked:
i. A sovereign and a city.—Queenstown.
2. A stopper.—Cork.
3. Adam's ale and a crossing.—Waterford.