The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1902-03-19
For the Service of Easter.

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| Chicago.
For the Service of Easter.
There is always the promise if not the
| full bud of sprintime at Eastertide. The
/ atmosphere vibrateS with renewed be-
l. ing. As the trees and shrubs and all
| the life which has been sleeping under
the earth in fragrant gloom, begins to
wake from the long winter nap. and
| look out upon the world again, it brings
| freshness and joy with it.
| Even the dullest ear may catch the
| faint, sweet harmony which comes from
/ the gentle stirring of the myriad trem-
| bling things which are quickening I'M
| derneath the mould: in the bud. in the
| bough, in the leaf in the bud. and in
| every tiny thing which comes peepin2
| forth, doubtful at first, suspected more
| than seen, until at last the splendid
rain ent of the spring appears, and all
| nature plays,
| THE sweetets song, and the loudest
string,
| Because the old earth looks so new
again.
| The hill. the sward-they all look fresh
as if our Lord
But yesterday had finished them.''
What more natural then than the de-
| sire that moves us all to follow the GUS
| tom OF Mother Nature and array our
| selves BETTING the season, and sur
| round ourselves with freshness and
| beauty in every possible way we can.
THE TABLE ON EASTER DAY. ~
Accompanying the festive spirit of the
| day we have the religious significance
as well, so that the idea is to make the
| observances of the day emblematic of
| both the season and occasion Freshness
and everything that typifieS new life,
| is fitting, and this idea may be carried
| out in many pleasing ways, especially
| in regard to the table Nothing elabor-
! ate should be attempted, but everything
must be simple and convey an impress
| sion of purity, neWness and joy. Snow
| white linen, shining glass and silver, the
| most delicate china you have-nothing
| expensive, as that would be out of
keeping. Have some springtime bloom
! on the table, if it be only a tiny pot of
| crocuSes, and if there are children in
| the family delight their expectant eyes
with some little Easter greeting placed
beside their breakfast plate.
Eggs have always been the most con-
spicuous feature in Easter celebra tons,
as they typify the escape of the soul
from the body.
Easter favors have assumed a variety
of forms, although the egg and the rab-
bit-a German innovation, by the way
retain their hold on the childrens fan
cy.
The Easter breakfast should be simple
but dainty and made up of little sur
prises if possible, in the bill of fare. IF
fresh STRAWBERRIES and cucumbers still
hold themselves in reserve for the high
est bidder, serve ice cold orange cubes
in little orange baskets, with a tiny
bunch of viOletS or a bit of green tied
at one side of the handle with white
ribbon, and in place of cucumberS serve
small red and white radishes cut to rep
resent flowers. Serve eggs, of course,
and in as dainty and attractive a man
ner as possible. And do not forget the
hot cross buns.
For color decoration for the Easter
breakfast table choose yellow, green and
white, unless you have for a center
piece a dish of various colored croeuses,
Ir
scheme through with the various dishes.
| This will carry out the effect of general
rejoicing of the earth over the departure
| of winter and its desolation.
| Let the dinner be the more ceremon-
| ious feast of the dav and let it differ
| as much as possible from the heavy din
| ners of midwinter and the more frugal
Lenten Sunday meals. If you cannot in
| dulge in spring lamb, green peas and
| fresh straw berries (fOr a ShOrtcakel.
| comfort yourself with the thought that
we'll grown mutton is much better fla
vored, nourishing and wholesome, as
well as cheaper: the best brand OF
canned peas or even string beans very
generally masquerade for the new vege-
| tables anyway, and as for fresh straw
berries, who wishes to take the zest
from the enjoyment of the home grown
fruit so long before these ripen in our
northern chimes. And orange Shortcake
is delicious and more appropriate for
| the season.
AN EASTER MENU.
| Printaniere with Poached Eggs.
| Smells Fried in Rings, Sauce Tartare.
Potato Balls. Cream Sauce.
Lamb Chops. Green Peas.
Baked Spaghetti.
Capon a la Chanceliere.
Macedonia Salad.
Easter Eggs of Frozen Cream.
Daisy Cake Coffee.
PRINTANIERE WITH POACHED
EGGS
Cut carrots and turnips in fancy
shapes or neat little cubes Boil them
separately in a little sailed water: add
a little sugar and butter and reduce to
a glaze Put into a saucepan two
quarts of beef stock or broth. with a
cup of cooked, green peas and string
| beans Canned will dol; cut the beans
into dice; add the glazed vegetables.
Add a little onion juice, salt and pepper
to taste and juice of half lemon. Let
it boil for ten minutes, then serve with
| a nicely poached and trinm ed egg for
each person placed in the tureen or
SOUP plate and soup poured over it.
CAPON A LA CHANCELIERE-
SINCE draw and truss capon: lard
| the breast with fine strips of fat salt
pork: place it in brazing pan with the
! breast uppermost, add a bunch of pars-
! lev. a carrot, an onion and quart of
| good white broth or stock Cook with
49, frx~r