The dinner I shall serve will be plain and substantial, but it may be as elaborate as one chooses. Following is the menu:

When the dinner is all ready to serve the fun will begin. Imagine the surprise of the guests when they sit down to the table, to find the soup served in teacups, the pickles shining forth from the sugar-bowl and the crackers in a covered vegetable dish. The roast beef will be cut in slices and arranged on a silver cake dish, the mashed potatoes in a dainty glass berry dish, and the gravy in small individual sauce dishes. The stewed peas will be served from the water-pitcher in glass tumblers, the celery on the bread-plate, bread in the salad bowl, butter on the celery tray, and the tea in soup bowls. The jelly will be placed on the largest meat platter and served with the carving-knife, the cheese in the gravy dish, and finally the pie on large dinner plates.

The sugar will appear in the cracker jar together with the gravy-ladle, and the cream in the china teapot. The salt will be found in the mustard cup, the pepper alone remaining as it should be. Water must necessarily be served at the dinner, but even this will not be in the usual manner. I shall serve it in the after dinner coffee cups.

The soup must be eaten with teaspoons, as the larger ones will be reserved for the tea.