The Houston daily post. [volume] (Houston, Tex.) 1886-1903, 1901-04-05

may also be transformed into mn attractive
form for the occasion by having II care.
ruly boncd stuffed and shaped Into q nut
ton duck with these may be served fresh
string beans, which are in the market ali
through the winter aud much cheaper thHn
the peas. Spinach nodded ana with slices
OF hard boiled egg for garuish IL nice
served with lamb or mutton, and Instead
OF caulin0wcr. cut white cabbage into rath-
or coarse, square pieces; STEW carefully IN
plenty of water, with saucepan uncovered,
nnlll Just tender aud serve with cream
sauce.
Old potatoes may he made TO masquerade
as small. new tubers by pairing. cut ing
round with vegetable scoop. letting He IN
cold water for an hour and boiled In salt
water until done. but not tender ehoush 10
break: serve with cream sauce or melted
butter and chopped parsley
Eggs of course must he much IN evidence
and these can appear IN many FORMS from
the SCUM cnnrse IA desserts.
The Table Decorations.
These should be green and white. or yet
iow and white with touch of green.
However. an delicate spring like colors dte
appropriate. The idea IS to give sue dainty
newncss aud freshness Of the fresh iifc
inst budding forth al around MS. OF course
tho hlics rank FIRST, having y signiAcancs
all their own; but rroenses are dainty ana
show their brave faces 80 SJou after the
SHOWS. they deserve the second place. Then
come the "dany -lown-dillies, tulips. nyn-
clntlis and vlolcts.
The Easter lilies are not In slrigtly GOOD
tasre, suitable tnble decorations. Their olor
Us too hcavy aud neither the plant nor
nowers lend themselves gracefully to sucn
purposes They are better for open nan
decoration, which permits their fragrance
80 permeste the atmosphere Of the entire
house with delicate, subtle perfume very
suggestive and delightful. Let TIE table
decorations be light and not orerdhne. II
small lffipa NlnrfS Hff nkts1s
nave them growing In a bed OF mpss
For special 0ocaahgns. tue desserts nnd
flowers eggs. rabMts or any appropriate
design for Easter
An Easter Menu
Blsqne Of Clam Boulllon.
Owes. ltadisher.
Boiled Inlibut, Sliced liolandalse,
Potato croqnettes. picked oysrrrs,
Crown II Mutton, Mint Sauce,
Nodded Spinach with Slices OF Eggs,
Dreamed Carrots.
Macaronl Pudding, Tomato Sauce,
Easter SALAD,
Pineapple Meringue,
Canded Eggs with BonbOns,
Coffee.
Bisque OF Clam Boullion Mlnce table
spoonful OF onion. two tablespoonfuls Of
earrOt aud Two OF celery, Place In sauce
pan with two leyel tnblespOonfuls OF hut
fey, cover and cook slowly, stirring IRE
quently until vegetables are tender. Then
add two tablespOonfuls Of hour, having
same amount Of FAT In pan; stir until
smooth; add a pint OF boiling water and
pint Of clam boniilon, Lat boil up, then
strain and return IA the ire. Beat the
yolks Of TWO eggs With half cup OF efeam:
add half a cup Of hot bOuillon, mix and
turn slowly into the SOUP stirring rapidly.
Serve with cream waters
Potato CrOquetlcg and Picked Oysters
Arc used 10 garnish the boiled halibnt.
Macaroni Pudding. macaroni with.
ont breaking when cold and line a rounl
or oblons bnftered mold by coilng ii
around. Make a forcemeat OF two cups or
cold chicken chopped finc one Tablespoonful
OF tnely minced parsley. one teaspoonful Of
onion tulce. one teaspoonfni Of salt auar-
ter of teaspocnfui of white pepper, a