No. 2.

Cider Cup
Radishes Celery
Gloucester Cod a la King
Cheese Sandwiches
Fruit Cakes Coffee
Nuts Raisins Apples

No. 3.

Celery Salted Nuts
Baked Virginia Ham
Potato and Pepper Salad
Rolls Butter
Ice Cream Coffee

No. 4.

Radishes Home-made Pickles
Fried Oysters
Potato and Celery Salad
Rolls and Butter
Fruit Ginger Bread Coffee

Have corn husks and pumpkins for the decorations; use autumn leaves, strung together, for wall decorations.  Cover the table with a silence cloth and then with linen table cloth, and place in the centre of the table a new wooden pail filled with cider.  Bank the sides of the pail with corn husk, golden ears of corn and autumn leaves.

Now wire the handle so that it will be in an upright position.  Wrap the handle with yellow tissue paper and fasten a small jack o’lantern made from a small pumpkin to the handle, so that it will hang in the well of the bucket.  Arrange the table in the usual manner.  Serve the cider from this well during the supper.

Hollow out a medium-sized pumpkin and cut in it a jack o’ lantern and set bowls in the pumpkins to hold the radishes, pickle and sandwiches, sugar, etc., and make tiny pumpkins from the yellow crepe paper, filling them with hard candies for souvenirs.

HOW TO MAKE THE CIDER CUP

Place in a large bowl some crushed ice and

  One gallon of cider,
  Three bananas, cut into thin slices,
  Two oranges, cut into thin slices,
  Three baked apples, cut into bits.

Mix and then serve.

SARDINE AND POTATO SALAD

(Twenty-five Persons)

Wash and then cook eight pounds of potatoes until tender and then, when cool, peel and cut into thin slices into a large mixing bowl.  Now add

  One cup of finely chopped onions,
  One-half cup of finely chopped parsley,
  One cup of finely chopped green peppers,
  Two cups of finely chopped celery,
  Two cups of mayonnaise or cooked dressing,
  One-half cup of vinegar,
  One tablespoon of salt,
  One teaspoon of pepper,
  One and one-half teaspoons of mustard.

Toss to mix thoroughly and then prepare individual nests of lettuce and place three-quarters cup of the potato salad in each nest.  Mould it into a cone and then lay four sardines, tail end up, against the salad.  Garnish with finely chopped parsley and serve.

JACK O’ LANTERN CAKES

Bake a sponge cake in individual or muffin pans and then ice with chocolate water icing and make the lantern face with white icing.