Evening star., 1901-04-02
Table and Kitchen.
Practical Suggestions About What to
Eat and How to Prepare Food.

| The sacred festival OF Easter has be-
| come so imbued with the holiday spirit
| that characterizes Christmas and other
| religious celebrations. j. Is simply recog-
| nized by many a festive occasion, espe-
| cially by the younger generations. Young
! children regard it q gift-eXchanging
| time; those of older growth, as heralding
| the season of new ana beauteous things,
especially for personal adornment Still
to many the Eastertlde gladness. Easter
lilies and the new life budding all around
us, bring thoughts Of the great lesson
conveyed in Easter; the lesson of love to
all humanity; the spirit of forgiveness and
| encouragement; the manifestation of that
| love which is immortal
Even to those who acknowledge no sect
| or creed, the season must impart feel
| ing of solemn joy AMI renewed hopes, the
very atmosphere seeming full Of promise.
Old Mother Earth puts off her robes of
| brown or austere white and begins to
bedeck herself, like giddy young maiden,
with fresh and dainty colors, and through
all the land runs that spirit Of renewal
that Influences and gladdens the most COM
monplace lives
Enstertide Markets.
The Eastertide markets in a large city
are well worth visiting and are calculated
| to teach an object lesson to even the
most thoughtless Here the housekeeper,
| for search for something new and fresh,
receives inspiration; bat must guard her
purse-strings jeaiously and keep the ad-
monition In her mind. only costly thy
purse can buy" or she will be tempted
beyond her judgment By the almost reck-
less display of the goou things of earth.
Those who are not obliged to take thought
or the morrow as to what they shall eat,
at least, may find pleasure in the wealth
Of color of fruit AMI vegetables. One
would expect to lind few possibilities for
decoration on the butchers stalls and yet
even these most prosaic materials, beef,
mutton, poultry, hams etc, lend much
to the attractive picture presented. The
evidence of refinement in nation is first
evinced in things pertaining to the fable;
this Is clearly shown oy careful attention
TO the decorative feature in our stores,
markets or wherever food stuffs are dis
played Even the French cannot excel
in this.
For the Easter Table.
For the recherche Easter dinner spring
lamb is considered the proper meat to serve;
with this, of course, green peas and mint
sauce. These delicacies being somewhat
scarce and dear at this season, the careful
housewife looks about her to see if she can
not substitute something quite as fitting
but less expensive. A roast of mutton, sad
die, leg or crown, will give better favored
meat and is quite in keeping The latter,
i'll fact, makes most suitable dish for the
Easter dinner. The shoulder may also be
transformed into an attractive form for
the occasion by having it carefully boned,
stuffed and shaped into a mutton duck.
With these may be served fresh string
beans, which are in the market all through
the winter and much cheaper than the peas.
Spinach nodded and with slices of hard
boiled egg for garnish is nice served with
lamb or mutton, and instead of cauliflower
cut white cabbage into rather coarse, square
pieces; stew carefully in plenty of water,
with saucepan uncovered, until just tender,
and serve with cream sauce.
Old potatoes may be made to masquerade
as small, new tubers by pairing, cutting
round with vegetable scoop, letting lie in
cold water for an hour and boiled in salted
water until done. but not tender enough
TO break: serve with cream sauce or melted
butter and chopped parsley.
Eggs, OF course, must be much In eVl-
dence. and these can appear in many forms.
from the soup course to desserts.
The, Table Decorations.
These should be green and white or yell
low and white, with a touch of green. How
ever all delicate. spring-like colors are ap-
propriate; the idea is to give the dainty
neWness and freshness Of the fresh life
just budding forth all around U.S. OF course,
the lilies rank first, having Il significance all
their own, but crocuses are dainty ana
show their brave faces soon after the
SHOWS they deserve the second place. Then
come the "daffy down -dilles.' tulips. hya-
cinths and Violets.
The Easter lilies are not in strictly good
taste suitable table decorations. Their odor
is too heavy and neither the plant nor
flowers lend themselves gracefully to such
purposes. They are better for open nan
decoration, which permits their fragrance
to permeate the atmosphere OF the entire
house with delicate, subtle perfume. very
suggestive and delightful. Let the table
decorations be light and not overdone; re-
member at this season there Is only sug-
gestion Of bloom about our northern homes,
a promise of the fullness to come. II small
lilies, crocuseS or VioletS arc used, nave
them growing in a bed of moss.
For special occasions the desserts and
ices may be nodded in shapes representing
flowers eggs, rabbits or any appropriate
design for Easter.
An Easter Menu.
Bisaue of Clam Bouillon,
Joi1ed HaIibut Sauce Hollandaise
Potato Croauettes, rickled oysters,
Crown of Mutton. Mint Sauce,
Nodded Spinach with Slices Of Eggs,
Creamed Carrots,
Macaroni Pudding, Tomato Sauce,
Easter Salad.
Pineapple Meringue,
Candied EGGS, with Bonbons.
Coffee.
Bisoue of Clam Bouillon.-Mince a table
spoonful of onion. two tablcspoonfuls of
carrot and two of celery. Place in a sauce
pan, with two ieVel taoieSpoojli us u pul-
ter, cover and cook slowly, stirring fire.
duently until vegetables are tender. Then
add two tablespoonfuls of flour, having
same amount of fat in pan: stir until
smooth; add a pint Of boiling water and
pint of clam bouillon. Let boil up then
strain and return to the fire. Beat the
yolks Of two eggs with half cup Of cream:
add half a cup of hot bouilion. mix and
turn slowly into soup stirring rapidly.
Serve with cream waters.
Macaroni Pudding.-Cook macaroni with
out breaking when cold. and line a round
or oblong buttered mold by coiing it
around. Make forcemeat Of two cups of
cold chicken chopped f.ne. one tablespoon