[From the London Caterer].

Lent will soon be over, then comes the time when so many marriages are celebrated, and as It has now become much the fashion to hold the wedding breakfast at some good hotel, I think it just possible I may be able to give some useful hints to the inexperienced hotel keeper by publishing menus of a few of the many wedding breakfasts I have had prepared, together with a short description of the table arrangements, number of guests present at each, and the charge per head.

Menu No. 1

Consomme a la Victoria.

Aspic of Prawns. Lobster Salad.

Roast Fowls. Cumberland Ham.

Roast Lamb. Pressed Beef.

Swiss Cake. Fruit Jellies.

Strawberry Cream and Lemon Water Ices.

Dussert and Bonbons.

The above, as will be seen, was a very simple breakfast, as we were restricted to price, 7s. 6d. ($2.00) per head, including half a pint of wine to each person. Sixteen sat down. The table, a long one, seating seven persons on either side and one at each end, was laid In the ladies' coffee-room (kept private for the day), and was prettily decorated withaborder of flowers, about one foot wide, just inside the plates; opposite the latter were sixteen rustic branches rising from the flower border, to support the menus, which were printed in silver on a white ground. A small cake, sent by the bride's parents, was in the centre. The table napkins were folded like tents, the bridegroom being an officer in the army.

Menu No. 2

Consomme a la Nelson.

Mayonnaise of Salmon. Lobster Patties.

Lamb Cutlets and Green Peas.

Capons Bechamel a la Belle Vue.

Galantine of Veal. Game Pies.

Italian Salad.

Wine Jellies. Velvet Cream.

Charlotte a la Parisienne.

Chocolate and Strawberry Ices.

Dessert and Bonbons.

The above was served for twenty-four persons at 10s. 6d. ($2.50) per head, including a pint of wine for each person. The table, a long one,, was laid in the ladies' coffee-room, kept private as before. The cake, a very high one, was sent in by the bride's friends. The bridegroom being a naval officer, we decorated the table with little satin flags, suggestive of a ship on some great holiday. From the cake (forming the centre or highest mast) depended twenty-four silk ropes, on which were threaded the tiny flags. These were terminated by a china figure of a sailor boy holding the menu to each guest. The menu was very pale blue, printed in a deeper shade. The table-napkins folded like boats, and the most beautiful sea weeds were mixed with the flowers. The effect was charming and gained me warm approbation from those who gave the breakfast.

Menu No. 3

Palestine Soup. Pate de Foie gras en Aspic,

Croustade de Ris de Veau.

Mutton Cutlets a la Princesse.

Lobster Salad.

Petits Poulets bouilli a la Creme.

Pate a la Parisienne.

Poulet Roti. Quartier d'Agneau. Quails.

Creme aux Praises. Gelees.

Pouding glad a la Nesselrode, Iced Gooseberry.

Fool, Dessert, and Bonbons.

The above was served in the general coffee-room (kept private for the time). Thirty sat down. Charge, 12s. 6d. ($3.00) per head, Including pint of wine. The table was T-shaped, a short table being placed at the upper end of the longer one. The cake, supplied by bride, was in centre of the long table, and the decorations were flowers in low, flat dishes, placed entirely round the principal joints, etc., and little china figures of children holding a small bouquet in one hand, the menu in the other, to each guest. The table-napkins were folded like a letter, held together by a silvered quill pen, menus the same, the bridegroom being a solicitor.