The times. [volume] (Richmond, Va.) 1890-1903, 1894-03-25
Some Easter Entertainments.

Every one knows the stock emblems
of Easter-eggs. lilies. rabbits. There
is nothing 10 be added to them at this
late day, and all one can hope to do
is to arrange them in fresh and attractive
combinations. A clever man suggests a
Welsh-rabbit party; but In spite OF the
use our cousins-german make or the
Dummies that lay the Easter eggs, the idea
seems a trife far-fetched. Then. too,
a Welsh-rabbit conveys ideas OF mid
nights of ~revel," Of late and sophisti-
Gated ~jollities. followed by a period of
pain and penitence that are unsuited TO
this season.
No, a breakfast is the thing. and a
in laying emphasis upon the egg ques-
ton. Those persons who fancy that
the possibilities OF the egg have been
exhausted when 1t has been boiled. fried.
podched. scrambled. or made into an ONE
let. are in a state of lamentable ignO-
rance.
The decorations of the table may be
made very charming. Flowers galore
there must be. and let daffodils be order
ed in abundance. A few great spikes
vase In the centre of the table. but their
perfume is too powerful to make a num-
Der advisable. There is no such objec-
tion to the daffodils. and they may be
crowded into bowls, or placed In slender
vases. and tied in loose punches with
white or yellow or pale green ribbons
for bouquets de corsage. The china
should be white and gold. or yellow, or
green; the bon-bons should also be Of
these tints. For favors there may he
surprise eggs Of dainty design. or rab-
bits filled with b%on-bons. The centre
piece should be OF white linen worked
with yellow. and the effect of the table
will be one of sunshine.
The first course of the breakfast may be
that dish known as Beaureguard eggs,
where the powdered yokes OF hard-boiled
eggs are scattered over a LAYER of chop
ped whites mixed with a white sauce
q pretty and an appetizing dish, especially
II rashers Of broiled bacon IL.
This may be followed by stuffed eggs
fried in batter. and looking like golden
brown balls, and with them NAV be
soufie or egg-bread. Or, instead OF
these. may be egg-cups, each with a bit
OF parsley stuck In II, and surrounded
by a cream sauce.
Next after this may come individual
omeletS. tomato omelets. are a few OF
there is no end. Omelets aux fines herbes,
omelets. tomato omelets. are a few Of
the many. With them should be potato
croquettes shaped like eggs.
And now 10 make a break In the hens
egg sequence. without i~njuring the unity,
may be a course of shad-roe croquettes
too. Eggs. though Of a different kind,
Fresh rolls moulded into the semblance
Of an egg should be served with these.
The salad course. which follows, COM
prlses an egg salad-the hard-boiled eggs
halved and served on lettuce leaves with
a ~mayonnaise dre~ssing-and caviare
(sturgeon's eggs) on toast. Or. IL stuffed
eggs have not previously figured In the
bill OF fare, they may appear now with
the lettuce. Deviled eggs are especially
good thus served.
The table is cleared after this. and
the dessert. an omelet soufie. a jelly ONE
let. or a flaming rum omelet may appear.
The meal may conclude with fruit. ana
since egg-plums are out of season at
this time OF year. a compromise may be
made. n the concluding course consist
OF yellow grape fruit dressed with rum
and sugar. Coffee should have appeared
at an early stage In the breakfast.
Such n meal as this may be served
at - o'clock. and II some skill and in
genuity are displayed In the choice of
the receipts. there is no reason why
the guests should go away with the feel
ing hat they have been legged TO death"
or the sensation which a lively woman
once described after q prolonged egg diet
by saying she could not look a hen In
the face."-Harper's Bazaar.