Another spring holiday, which inspires family and community parties, is Arbor Day or Plant A Tree Day. First observed on April 10, 1872 in Nebraska, an Arbor Day is now observed in every state in the Union, the District of Columbia and Puerto Rico but on various dates. It is a legal holiday in Florida the third Friday in January, in Nebraska April 22, in Utah the second Monday in April.

Other St. Patrick's Day Parties The same color scheme and decoration suggestions, as well as menus, can be adapted to a luncheon for bridge club, sewing club, or other group, to supper after bowling club, supper for poker enthusiasts, supper for older teen-agers who enjoy folk dancing, supper for welcoming new neighbors, supper for school music director and small glee club or choral group interested in Irish music.

First part:

Maryland Corn-And-Crab Chowder

2 1/2 cups small raw potato cubes

1 cup thinly sliced onions

2 cups hot water

1 3/4 teaspoons salt

4 to 5 cups milk

2 6 1/2-oz. cans crab meat or same amount quick-frozen with bones removed

2 17-oz. cans cream-style corn

2 tablespoons minced parsley

4 slices lean bacon
4 small onions, peeled and chopped
4 medium potatoes, peeled and cubed
1 tablespoon salt
Grind of fresh pepper
3 cups water
4 10 1/2-oz. cans minced clams (or 1 quart cleaned clams and their liquor)
1 quart milk
4 tablespoons butter
16 soda crackers

A St. Patricks Day Menu, as indicated in the invitation, begins with a delicious chowder. If possible serve it from either a very large tureen or a deep marmite or soup casserole kept hot on an electric warming tray. New England clam chowder and Maryland corn-and-crab chowder are universally popular as well as delicious and filling.

St. Patrick's Day One of the first spring holidays that party-givers seize upon as an excuse for entertaining is St. Patrick's Day, March 17. It is a fine, meaningful date on which to have a few friends in for supper, a Shamrock Chowder Supper planned to satisfy the hungry, tickle their ears with Irish tunes, and end the evening with reels, jigs, or more modern versions of the dance.

Smaller Weddings When there is no room for a reception or for other reasons only the immediate families attend the wedding, a family luncheon may follow the church or home ceremony. At such a luncheon there is usually only one table with bride and groom and their families seated informally around it. The menu for this occasion is whatever the bride and her parents prefer. They may serve the traditional wedding breakfast menu, or something quite different.

Traditional Menu, usually called a breakfast, is actually a luncheon. This begins with hot chicken or clam bouillon usually topped with seasoned whipped cream, or, if the day is warm, jellied MadrilIne or some other iced soup. There is a main dish, such as delicate creamed chicken or sweetbreads-and-mushrooms in patty shell, with new peas and tiny parsleyed potatoes. Sometimes included is a green salad or a jellied salad, an aspic, lobster mousse, or any other delicate fish or meat mousse.

Decorations The reception buffet table and small tables traditionally are covered with white linen cloths, the table decorations in the same color with garlands of smilax (any florist can order these) and white flowers, or for a summer wedding in the country, mixed bouquets of garden roses. For a second wedding the color scheme may be any favorite colors of the bride. If there is music it should be lively and gay but not so obtrusive that it drowns out conversation.