“At breakfast, dinner and supper these trays were artistic creations of the highest order. One dinner tray was a study in golden greens and white as to china and food, with the needed touch of color given by wreathing the salver with racines of flowers in soft old pink, a flower whose old-fashioned name I could not remember, but whose color and fragrance took me back through more years than I care to count to a sweet, old New Jersey garden. “There was a golden brown chop in a circle of riced potato; crisp, yellow-green lettuce leaves, ivory white at the base; strips of white and gluten bread spread with golden butter and piled log-cabin fashion on a pretty fluted dish of green and white china; pale green squash; a quivering mold of yellow custard and a pretty teapot in green and gold, with fragrant amber tea and a tiny pitcher of yellow, thick cream. “A supper tray which stands out pre-eminently in my memory, by reason of its exquisite tones of color, contained a plate with four luscious oysters on cracked ice, the bivalves laid in the form of a star, and between the rays yellow wafers and discs of lemon. There was a plate of lettuce sandwiches in strips an inch wide by three long; a mould of farina, with its attendant pitcher of cream, a glass dish of apple sauce whipped to a foam with white of an egg; triangles of white and gluten bread buttered and cut in the thinnest of slices; a pitcher of cocoa and three Reve D’or roses. “Sometimes dainty sprays of Cecil Bruner roses lay among the tempting viands, and fell in delicate profusion over the edge of the tray. Again, little clusters of violets peeped over its rim and perfumed the whole atmosphere, or the ruddy glow of crimson strawberries would be accentuated by the deep red of roses of Sharon nestling in their glossy, dark green leaves.” [Sidenote: Hints on Serving] An ordinary fruit, vegetable, or meat may be quite transformed by the manner in which it is being served. An orange may be cut through crosswise and served with a very small dish of powdered sugar and an orange spoon, or it may have the whole fruit cut in carpels or sections from pole to pole and the skin drawn back from each enough to loosen it, and then again drawn into shape. If a baked potato form a part of the meal, cut a slice from the upper side, take out the potato with a small spoon, mash with butter, cream, and salt, whipping light with a fork; fill the skin again, and stand in the oven long enough for the little cone of potato exuding from the top to take a golden brown tinge. Fruit foams are digestible and dainty for invalids. Any sort of stewed fruit—apricots, apples, peaches, or prunes—should be whipped smooth while warm, and when thoroughly smooth beat in the white of an egg whipped to a stiff froth; serve in thin glass, a pretty cup, or low Japanese bowl.