Set the table as for a breakfast, using white table linen if desired. Fruit and flowers to decorate.

Bouillon for first course served in small cups, or cups and saucers, with a teaspoon, or any clear soup may be used.

Chicken salad, oyster pates, or any other pates follow. Oysters fried, fricasseed, or scallopped, ox fish may be served before the salads, etc.

Cakes, small, fancy, mixed, one variety of loaf, the made jellies (gelatine), lemon, etc., served with whipped cream heaped about them.

Coffee, or chocolate, may be served after the salads.

Bread, or rolls, are also necessary, while almond, or chocolate tarts and chocolate custards, are nice additions.