The following is a description of a church supper which was recently given with great success:

The Japanese table was decorated with chrysanthemums. At each place was a Japanese tray on which a Japanese napkin was folded in a fanciful manner. Little dishes of rice, hard-boiled eggs, cabbage chopped fine, and small cups of tea comprised the first course. The second course was a turkey dinner. The waiters were in Japanese costume. The favors were small Japanese umbrellas tied with the Japanese colors, red and white.

At the Chinese table the first course was rice prepared with curry, followed by chicken pie with the usual accompaniments. Chopsticks were in evidence, though the guests were not compelled to use them. The waiters were in Chinese dress. The table was adorned with curios, and the favors were ancestral tablets in tiny boxes, tied with yellow, the national color of China.

The Hindustani table was resplendent with red and yellow tulips, the colors of India. Handsome bowls of beaten brass loaned by a returned missionary ornamented the table. Four young men in the costume peculiar to India waited upon this table. The special dish was chicken with curry, and the favors were genuine Indian bracelets.

Some rare old Welsh china was used on the Welsh table, and the menu cards, written in Welsh, were in the shape of Welsh hats. A Welsh flag was given as a souvenir to each guest.

The Irish table was served by lassies gowned in green. The menu cards were in the form of shamrocks. "Potatoes with their jackets on" and buttermilk were the dishes characteristic of this country. The tablecloth was of bright green denim and the decorations were all of green leaves.

The table representing bonnie Scotland had menu cards decorated with the thistle. Jam tarts were among the delicacies.

The English table was decorated in the English colors, with the English standard as a centrepiece. Roast beef, of course, was an essential part of the dinner, supplemented by plum pudding, caraway cakes and tea. The favors were red and white roses.

White-capped waitresses served at the French table which was bright with candelabra, asparagus ferns and pink ribbons. The menu cards bore the fleur-de-lis. Peas, olives and candied walnuts were distinctive dishes. The color scheme was pink and green.

At the table representing Holland the girls wore Dutch peasant costumes and served coffee and chocolate, carrots with cream sauce, so commonly used among the Hollanders, sausage, rye bread and pickles, cake and gingerbread baked in fancy shapes.

The German table was gay with flowers. Noodle soup, German cheese and anise cakes were added to a generous dinner. The menu cards were in the form of corn-flowers and were written in German text. The favors were pretzels.

At the Italian table macaroni and fruit were the dishes. The favors were menu cards with the Italian flag painted on each.

The Mexican table was decorated with palms, and a dinner very similar to one a traveler would get in that country was served. The favors were menu cards written in Spanish, to which tiny Mexican tamales were attached by red and green ribbons, the Mexican colors.

Dainty arbutus graced the New England table and menu cards. The repast was a bounteous Thanksgiving dinner such as New Englanders know how to provide. Baked beans and brown bread were on the menu, as were also several kinds of pie and apple-sauce.

The Western table was waited upon by a boy and girl dressed as Indians with the ornaments they admire. The table was ornamented with flowers. The dinner cards showed paintings of Indian heads and the favors were little paper canoes. The cakes, fruit, etc., were served in Indian baskets.

The Southern table had a menu different from all the others. Among the good things were a whole roast pig, corn bread, warm biscuit and sweet potatoes. There were colored waiters in conventional white linen suits. The favors that stood by each plate were little Dinah dolls.