Use large dinner plates, and on each arrange 6 of the large light green leaves from the inner part of head lettuce, putting 5 of them with the stalk-end toward the centre of the plate, and another small one in the centre. Fill the centre leaf with radishes (cut like roses) and olives, and fill the others as follows: In one put 2 tablespoons of canned green beans, well mixed, before putting on the leaf, with a little grated onion and French dressing, on the second put 3 or 4 slices of tomato and 2 teaspoons of mayonnaise, on the third arrange 3 stalks of canned asparagus (white preferred) dipped in French dressing and sprinkled with chopped chives, on the fourth put 2 half-lengths of a quartered cucumber to be dipped in salt in eating, and on the fifth put 1 tablespoon of tiny German pearl onions, 2 pickled walnuts, and 2 gherkins. Serve nut or plain bread, or creamed cheese sandwiches, or all three. This supper may be varied in many ways; one is to use potato salad or beet and egg instead of the beans. This as it stands was the result of an emergency when six persons were suddenly to be served to a late supper and no preparation made. A well-stocked store-room of preserved goods and a small kitchen garden filled the need. No flocks that range the valley free, To slaughter I condemn; Taught by the power that pities me, I learn to pity them. Oliver Goldsmith. SAVOURIES The savoury begins a meal well, and is a convenient dainty for late suppers. The variety is practically endless, and those given here may be altered and added to indefinitely. FRESH MUSHROOM "COCKTAILS" Put a small handleless cup or glass in the centre of a plate and encircle it with 6 of the smallest white leaves of lettuce. On each leaf place 2 small white firm button mushrooms, which have been freshly gathered and carefully washed but not peeled. Fill the cocktail glass three quarters full of sauce made of 1/2 cup of tomato chutney, 1 teaspoon of lemon juice, 2 drops of tabasco (more if liked very hot), and 1/2 teaspoon of salt. Set the plates in the refrigerator for half an hour. Deliciously prepared "Cocktail" sauce can be purchased in bottles. CANNED MUSHROOM "COCKTAILS" In each cocktail glass put 8 or 10 button mushrooms, and cover them well with the cocktail sauce. Or use canned cêpes and serve in green pepper cases. PIMENTO "COCKTAILS" Cut squares, an inch across, from sweet pimentos (canned), and put 8 or 10 of these in each glass; cover well with cocktail sauce and serve ice-cold, with celery. BEET SAVOURY Use 1 large pickled beet and arrange neat slices on squares of bread; in the centre of the beet put a ring of hard-boiled sliced egg, filled with the riced egg-yolk, and fill each corner with chopped chives. BEET AND EGG SAVOURY