4.  Hanging basket of pink and lavender sweet peas and smilax over the table, with smilax reaching to the corners of the table and caught with pink and lavender tulle bows.

5.  Wood maidenhair ferns and pink garden roses, tiny ferns scattered over the tablecloth, and rose-colored candle shades.

6.  Wild clematis vines from ceiling over table to four corners, and low bowl of wild roses in center beneath sprays.

7.  Bachelors’ buttons and mignonette in the center of the table connected with small baskets of mignonette at the corners of the table by ribbon matching the blue bachelors’ buttons, tied on the handle of each basket.

8.  Scarlet poppies in silver vase, silver candlesticks and shades.

9.  Large bowl of “Jack” roses in the center on a table mirror, with a single large Jack rose in a slim flower holder at each corner of the table.

10.  Wicker basket of June garden pinks (white and pink) with shower of tiny bells hung on pink ribbons above them from the chandelier or ceiling.

MENUS FOR THE BUFFET LUNCHEON

Many dining-rooms are too small to have a wedding breakfast served at the table, and for that reason buffet luncheons are most popular.

The dining table is decorated with flowers and often lighted with candles under colored shades, and on it are placed extra supplies of silver and small dishes of olives, nuts and bonbons.

As the guests leave the receiving line, they move informally toward the dining-room, where they stand to be served.  If the wedding reception takes place directly after a ceremony in the morning, or at high noon, the refreshments are more elaborate than at an afternoon affair and the guests may be seated to be served in the different rooms.

When a caterer is not employed, and the serving of the refreshments is managed by the hostess herself, it is a pretty and practical plan to ask several young girls to help in the dining-room.  They should see that the guests are promptly supplied, and can relieve them of their plates when they have finished.

Below are half a dozen good menus for buffet wedding breakfasts and receptions, varying in degree of formality to suit individual needs.

  I

  BOUILLON
  SALTED CRACKERS
  CHICKEN PATTIES
  OLIVES
  PINEAPPLE SALAD
  SMALL LETTUCE SANDWICHES
  NEAPOLITAN ICE CREAM WITH FRESH STRAWBERRIES
  COFFEE
  CAKE

  II

  CREAMED SWEETBREADS
  CHERRY SALAD
  WATERCRESS SANDWICHES
  RASPBERRY ICE
  MACAROONS

  III

  CHICKEN SALAD
  FINGER ROLLS
  FROZEN CUSTARD
  SUNSHINE CAKE

  IV

  SCALLOPED CRAB MEAT
  BREAD AND BUTTER SANDWICHES
  STRAWBERRY ICE CREAM
  ANGEL CAKE

  V

  ICED CLAM BROTH WITH WHIPPED CREAM
  SALTED CRACKERS
  COLD VEAL LOAF
  SARATOGA CHIPS
  OLIVES
  PINEAPPLE ICE
  SMALL CAKES