Set a round table without a tablecloth
and have all the decorations in brown, or in yellow and brown. In
the center of the table you may have a pumpkin with the top cut off
and the insides removed with a bowl filled with either a quantity of
chestnuts or fruit or with chrysanthemums in dark shades which will
contrast with the yellow. Or, if autumn leaves are to be had, the
dark crimson ones are pretty in the pumpkin. Put brown satin ribbons
on the table, and chocolate bonbons, and marrons in your little
Your cards may be decorated with
witches, or brownies, or other suggestions of Halloween, or
you may purchase little silver souvenirs: stick-pins with
witches on one end, or small crescents with quaint little
figures with brooms. Or you may make pretty souvenir cards
of burnt leather, which will harmonize with your table
decorations. Darken your room and light the gas, but turn it
low for the beginning of the meal. Buy some of the bonbon
boxes which resemble oranges, and remove the inside. Cut
slits for eyes, nose, mouth, and so transform them into
miniature jack-a-lanterns. Drop a little hot wax into each
and set a candle end firmly in it. When these are lighted
the effect of the table is distinctly quaint. Real oranges
may be used if those of pasteboard cannot be had.
Creamed oysters in cases.
Chicken croquettes with peas.
Quail on toast; jelly; French fried
String-bean salad. Cheese crackers.
Wine jelly with cream. Chocolate cake.
Coffee. Marrons glacés.
The salad is made of delicate
string-beans cooked whole and served on lettuce with stiff
mayonnaise. The jelly, while still warm, is to be poured over bits
of candied fruit laid in a ring mould. When served the centre of the
ring is to be piled high with whipped cream. The marrons are easily
made at home by stewing peeled Italian chestnuts in heavy syrup till
tender, and then rolling them lightly in granulated sugar. They are
to be dried on oiled paper.