Evening star., 1902-03-18
Table and Kitchen.
Some Timely Hints for the Easter
Dinner.


full bud, Of springtime at Eastertide. The
atmosphere vibrates with renewed being
AS the trees and shriibs and all the life
which has been sfeeptiig 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 1t. a.ts
Even the dullest ear may catch the faint,
sweet harmony which comes from the gen.
tie stirring of the, myAad trembling things
which are quickeHing. underneath the mold;
in the bud. In thesbough. In the leaf in the
bud and in every tiny thing which comes
peeping forth. doGbtfIl at first, suspected
more than seen, oantil sat last the splendid
raiment Of the spring appears, and all ma
ture plays. ~
"The sweetest song. and the loudest string,
Because the old, earth looks so new again.
The hi11. the swariAthey all look fresh as II our
But yesterday had finished tlien."
What more natural, then. than the desire
that moves us all to follow the custom Of
Mother Nature and array ourselves befit-
ting the season, and surround 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 OBJ
servances of the day emblematic of both
the season and occasion. Freshness and
everything that typifes new life Is fit
ting. and this idea may be carried out in
many pleasing ways. especially in regard
to the table. Nothing elaborate should be
attempted but everything must be simple
and convey an impression Of purity, new
ness 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 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
spicuous feature in Easter celebrations, as
they typify the escape of the soul from the
body.
Easter favors have assumed variety of
forms. although the egg and the rabbit-a
German innovation. by the way-retain
their hold on the chidren's fancy.
The Easter breakfast should be simple
but dainty and made up Of little surprises.
II possible, in the bill of fare. II fresh
strawberries and cucumbers stu hold them
selves in reserve for the highest 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 cucum-
bers serve small red and white radishes cut
and in as dainty and attractive manner as
possible. And do not forget the hot cross
buns.
For color decoration for the Easter
breakfast table choose yellow, green ana
white unless you have for centerpiece
dish of various colored crocuses. hyacinths
or tulips. then carry the 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 ceremonious
feast of the day and let 1t diner as much
as possible from the heavy dinners of mid
winter and the more frugal Lenten Sunday
meals. If you cannot indulge In spring
(for shortcake), comfort yourself with
the thought that swell-grown mutton Is
much better favored. nourishing and whole
some. as we'll as Cheaper; the best brand OF
orally masquerade Tfon the new vegetables
anyway. and as far fresh strawberries. who
wishes to take the zest from the enjoyment
OF the home -gr6wn fruit 80 long before
these ripen in Off Northern climes. And
orange shortcak@fs dsiicious and more ap-
propriate for the season. *-.,-
An Kastef Menu.
Printaniere with Poarhed Eggs.
smelts Friedain Rings. Sauce Tartare.
Potato Balls, Cream Sauce.
Lamb Chops. .hod sf Green Peas.
Baked Spaghetti.
SdpOH q Ia ChaHGG1tST6,
tfl3s : Macedoine Salad.
Easter Eggs effFrozen Cream.
Daisy Cake. Conee
Printaniere WITH Poached Eggs.
Cut carrots and turpIps In fancy shapes
or neat little cubes. Boil them separately
in little salted water: add little sugar
and butter and reduce to glaze. Put into
saucepan two quarts OF beef stock or
broth. with a cup OF cooked. green peas
and string beans Canned will do) cut the
beans into dice: add the glazed vegetables.
Add q little onion juice. salt and pepper to
taste and juice Of half a lemon. Let It boil
for ten minutes then serve with nicely
poached and trimmed egg for each person
placed in the tureen or soup plate and soup
poured over 1t.
Capon q h Chanceiiere.
Singe. draw and truss q capon; lard the
breast with fine strips OF fat salt pork:
place It In a brazing pan with the breast
upppermost. add bunch of parsley. car