W$mww i mask wmmmm fair i pfSvW A Junior-Senior Banquet THE ivy Is green again on the dormitory walls, dandelions pop up uninvited on the campus cam-pus green, boys are bringing out their ukes, and girls are getting re-engaged all o which means it's about time to stage the Junior-Senior Junior-Senior baiuiuet. And because final exams tall to the lot of the entertainment enter-tainment committee, as well as to the rest ot the class, we are trying to save some time for them by suggesting some things to do and things to eat. Entertainment committee com-mittee take note: Play While You Eat EASY ESSAYS Is a game to play between courses. Give each one a piece of loose-leaf paper from a note-book, on the top of which an essay subject is written. Assign such subjects as WHAT I WILL DO WITH MY FIRST MILLION', or WHAT I WILL DO WHEN SHE SAYS "YES." or WHAT SHOULD BE DOXE WITH ALL. SOPHOMORES. Award, as a prize for the best essay, the entire set of essays put together in a loose-leaf notebook. CHEWING GUM SILHOUETTES SILHOU-ETTES is an amusing game. Give each person a square of paper with the name of someone present pres-ent written in the corner, together with a strip of ckewing gum. Each one must chew his gum and then make the required silhouette silhou-ette on his card. Pencils may be used to add finishing touches to the portrait. TABLES TURNED is a banquet rule that will provide lots of fun. As the guests go In to the banquet table an edict posted on the door reads: "All ladies must serve the men." Any couple caught departing depart-ing from this rule must pay a forfeit to be redeemed later. The girls must see that their partners are served before they help themselves, them-selves, and each point of etiquette must be reversed, at dinner. " BA.XQUET MENU Fruit Melange Hot Tomato and Clam Juice Toasted Paprika Crackers Filet Mignon Mushroom Caps Parsley Potato Balls Fresh Asparagus Hollandaise or Roast Baby Lamb Mint Jelly Mashed Sweet Potatoes Buttered Peas Salad of Watercress, Chickoryy Romaine and Endive Vinaigrette Dressing Marshmallow Cocoanut Slices Coffee Fruit Melange: Drain six No. 2 cans of grapefruit and two No. 2 cans of sliced pineapple; combine the syrups and add six cups of orange juice. Add the diced grapefruit and the finely sliced piueapple. Add three pints of fresh strawberries which have been washed, hulled and cut In halves or quarters. Chill for several sev-eral hours. Serve in cocktail glasses, the rims of which have been dipped in fruit juice, then In sugar, and then chilled to give a frosted appearance. Hot Tomato and Clam Juice: Combine fifteen 13V2-ounce cans of tomato juice and six cups of canned clam juice. Season to taste with salt and pepper. Heat and serve in cups. SlarxhmaUoio Cocoanut Slices: Mix together three cans of condensed con-densed milk and two cups of water. Add two and. one-fourth pounds of marshmallows which have been cut in small pieces. Add three cups of chopped nuts, three H-pound cans of moist cocoanut co-coanut and twelve cups of crushed graham cracker crumbs. Fold in three cups of cream whipped. Pack this mixture in loaf pans lined with waxed paper and let stand in the refrigerator for twelve to twenty-four hours. Make this the day before the banquet. Unmold and serve in slices topped with whipped cream.