New-York tribune., 1902-03-23
FOR THE EASTER TABLE.
DISHES SUITED TO THE SPRING APPE-
TITE-A NEST THAT WILL RIVAL
THE WORK OF \ HEN.

While little of the holiday spirit marks the Easter
celebration in the majority of families, yet there
is a growing tendency among Americans 10 give to
the day something of festival character With
the arrival Of Easter the last winter milestone
has been passed. and every welcomes the sug-
gestion of summer that comes with the day. How
ever the winds may rage outside, the few swell
ing buds on the trees the notes of birds in the
parks and arrays of summer fnery in the shops
announce that April with it's smiles and showers Is
hand.
Appetites at this season bound to be capri
Cious. Every one is tired of roasts and heavy
meats. and tastes doomed to canned goods during
the winter openly rebel at them now. For the
Easter table. mark springs advent, if not in
honor of the day. little unusual extravaganza is
warrantable
At some price-in most cases a high One-green
vegetables of all kinds may be had. There is de-
Iicious asparagus. and when does it ever taste so
good as in the early spring? Moreover, many au-
thorities say that asparagus is more pehencal
than many popular spring remedy. Salads OF all
kinds are here, too. Among them are crisp creSs
and tender young dandeons The latter VIII try
the cooks patience in the cleansing, but they are
a better restorative for the jaded spring appette
than all the medicines in the pharmacop@la
The time honored custom of cooring eggs for
Easter will not be likely to Wane as long as the
children hold sway. Little surprises for the break
fast table that will not take much time In the
preparation will give delight to the young members
OF the family. The eggs that they have colored
themselves the children will, OF course, want Oh
the table and they will add the air of festivity
The prettiest china is not too good for the day
and the whitest, daintiest table linen
For the centrepiecc every one can AFFORD some
thing in the way of flowers, and the more spring
ike they are the better. bunch OF bright faced
pansles might smile morning greeting to the
family in place of the usual fernery. and POT
Of hyacinths, tulips or jonquils might be emPIoyeu
for, dinner Centrepiece. s
Birds pudding Is a good old standby Tor
Easter and has never hecn surpassed by more
modern dish in the delight of the children ana
in real charm of appearance once the methoa or
preparation is understood it is much less trouble
than the lengthy rule would indicate When com
pleted has appearance of gelatine nest COY
cred with orange peel Straws and hecked with
feathery whipped cream in which are snuSly en-
sconCed COrnstarCh eggs of various hueS.
First make a lemon jelly and mould II in the
shape OF nest. To do this, turn a granite or
earthen pie dish upside down in the bottom OF a
two quart granite basin. Turn in the liquid jelly
! and let il stiffen.
For the eggs empty for family use for day or
| two without breaking the shells the yolks and
whites Of the from small holes in the big ends
of the shells and carefully save the shells for
moulds. For the mixture make a very thick corn,
starch pudding. Season II with a little sugar. and
flavor with vanilla. To obtain different shades
color part Of the mixture brown with chocolate;
a part yellow with the yolks Of eggs. and some
green with spinach green or vegetable prepara-
ton which can be bought Turn the mixtures