Evening star., 1899-04-01

| pointed orange spoon take out the inside
| of the orange. If a covered basket is pre-
| ferred, cut off a small slice about an inch
| and third In diameter across the end of
each orange and save 1t for a cover. If
I.sull simpler baskets are desired, cut the
oranges in halves, remove the pulp and
with sharp scissors cut the edges in little
| points. When the skins are prepared they
should be thoroughly chilled. An easy
| way to do this is to pack them lightly in
| an ice cream freezer and pack the can
! for an hour or so in salt and ice. AT the
| end OF this time remove them, fill with
orange sections, orange jelly, or orange
frappe or ice, and serve each orange on a
dainty dessert plate. The oranges with
the covers may have them tied on with
| narrow ribbon, having a fancy bow on
top.
Green and white" must the Easter deco
ratfons be, say some, but yellow has the
voice of the majority. Yellow is pre-eqni-
Eently the Easter color. typifying the re-
turn of light and life after the long winter.
In the garden beds.
The golden-chaliced crocus burns,
The long narcissus blades appear"
and daffodils, jonquils, tulips and flower
ing currants repeat the same warm color.
Down in the pasture lots buttercups and
cowslips lift smiling faces to the sun, and
| in the woodland swings the graceful yell
low bell of spotted adder tongue. Yellow
howers always give the suggestion of sun
light. and a. centerpece of any of these
iiC"Sio - oi"dyo SIidl iiiiHS-
In carrying out thu scheme of yellow
coloring which finds it's keynote in the
masses of golden flowers in the center of
the table, delicate buff shades should be
| used for the candles, the china and glass
should be gold and white, individual bon
bonnieres Stimulating jonquils or tiny straw
nests should stand at each plate, while
salads. confections, cakes, ices, glazed
fruits and beverages can readily be made
to repeat the color White satin ribbons
are largely used in the decoration of tables;
they can never be considered in the best
or taste. Among the food materials which
may bs utilized in carrying into detail the
same color, are eggs, of course, carrots.
salmon Mayonnaise, preserved peaches,
Jellies, sunshine cakes, oranges, lemons
bananas, grape fruit and cheese.
To make an excellent orange Jelly pour
| over half a box of gelatine half pint of
cold water and let it soak two hours. Peel
ten oranges, removing every bit Of the
white part, cut the pulp into small pieces,
and put in an earthen bowl with the juice
saved from cutting up the fruit. Add two
small cups of sugar to the soaked gelatine
and pint and half of boiling water. Turn
these over the prepared oranges. AS the
mixture coOs, stir occasionally until it will
| just pour, then turn into molds to form II
! the oranges are too sweet one lemon may
| be substituted in place of an orange, and
some like a little liquor flavor with the
| orange.
Now is the chance for people about to
| furnish their summer cottages. White en-
ameled beds, brass trimmed, can be bought
| as low as S, pretty oak bed room suites for
| SIG and dainty frilled muslin curtains for
| 10 cents a pair. 1t is not necessary in these
days to possess a deep purse in order to
secure the best effects. If suitability and
color harmony is preserved, the results are
bound to be satisfactory.
pleasing drink for luncheons, where
70 EG xx-ir1 hea, do frcv
undiluted orange juice. This is served in
tall glasses, and into each glass is dropped
pinch of sugar, Tokay grape cut in half
and seeded, slice of canned peach, banana,
orange or grapefruit.
When cubes of jelly are required pour a
layer of the liquid in a square pan and let
it harden. With sharp knife wet in cold
water cut the jelly into little square pieces
and heap in orange baskets or in fiat
glass dish.
In making any of the clear jellies from
gelatine fresh rose leaves, pansies or orange
flowers are frequently nodded in for a
novelty. Candied violets rose leaves may
also be used in the same way.