"Don't you know those little pear-shaped yellow tomatoes you see in summer? You scald those and skin them, chill them well, lay them on lettuce, and put on French dressing. Or, you can have mayonnaise with them, if you like. It's a nice change from the usual salad, and it will not interfere with your having fried tomatoes with the main course, for they neither look or taste alike." "Very well; now the next one." "Mark this Autumn. Suppose we have melons first; "Little melons, halved. Tomato bisque. Strips of veal, breaded; creamed chestnuts; spiced peaches; coffee. Salad of red peppers filled with cauliflower. Pêche Melba. "Cut the melons in halves, Dolly, and chill them, but mind you don't put ice inside, to make them watery and horrid. And pick out little melons, spicy green ones. Get the big Italian chestnuts to serve with the veal, if you can. Cook and peel them, and leave the inside skins on; then just cream them. If you can't get those, use ordinary ones, and put them through the sieve like a purée; they taste just as well. The salad is very pretty. Cut the tops off the red peppers and take out the inside exactly as you did with the green ones; cook the cauliflower, pick it up in flowerets, and mix with French dressing and fill the peppers. If you wish to be perfectly grand, cook a carrot, cut it up into tiny dice, and put a few on top of each; the colors are lovely together. Serve these on lettuce, of course. Then the dessert. Halve nice peaches, peel them, and put one half on a round of sponge cake for each person. Fill the middle with a spoonful of plain ice-cream, and add a little bit of candied cherry if you have any." "One more for Autumn; two for each season except Spring,--I have three for that," said Dolly complacently. "Try this: "Cream of Lima bean soup. Filets of fish; white sauce; potato balls; stuffed tomatoes. Lettuce and grape salad. Frozen peaches. Coffee. "That needs no explaining, I am sure. Have sauce tartare instead of white sauce with the fish if you can afford it, Dolly, for it's better. And serve the peaches in glasses, just a little to each person; they will be cheap, anyway, at that time of year. Now for winter; that is the most difficult time to entertain in, to my thinking." "Still, we must entertain," said Dolly inflexibly. "Then try this: "Clam soup. Creamed chicken; peas in crusts; sweet potato puff; tea. Celery and nut salad with mayonnaise. Little cakes filled with ice-cream." "Very good! And as I can make all those things, go right on while the inspiration holds." "Bouillon. Fried oysters with sauce tartare; French fried potatoes; creamed celery. Banana and peanut salad. Chocolate mousse. Coffee." "How do you make that salad?" "Peel the bananas and cut them in halves crosswise; cut off also the pointed end to make each one look like a croquette; then roll them in chopped peanuts and lay them on lettuce. Pass mayonnaise with them."