The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1903-04-22

Conducted by Ida Ames Willis, Mar
quette building Chicago, to whom all in
quiries should be addressed.
All rights reserved by Banning Co..
Chicago.
The sacred season of Easter is once
more at hand. but so irnbued with the
holiday spirit that it's spiritual and re-
ligious significance IS almost forgotten
in the universal gaiety. Young children
especially regard it as a gift-changins
time; those of older growth, as the sea-
son of new and beautiful things. esDe-
cially in the way Of personal adornment
mot as are the lilies of the field.
Apart from its religious aspect. even
to those who acknowledge no creed or
sect, the season must impart q feeling
of solemn JOY and renewed hope, the
very atmosphere seeming full OF prom
Use
The old Mother Earth puts off her
winter garments Of sad brown, or austere
white and bedecks herself in VernaI
soveliness, like a gay young maiden;
fresh, dainty, aluring; and through all
the land there springs that thrill of re-
newal that cannot fail to influence and
gladden. the most commonplace and the
most unresoonsive.
FOR THE TABLE.
Lamb seems to hold the place as the
most appropriate meat to serve for an
Easter week dinner, of course with tne
usual accomDa niment of green peas and
mint sauce. But as spring lamb is
rather expensive selection, and fresh
peas and mint are by no means eco
nomic. the careful housewife looks about
her to see if she cannot substitute some
thing equally as fitting at less cost A
roast of mutton, saddle leg or crown.
viii give better favored meat, and is
quite in keeping. The latter is espe-
clally suitable for a dinner during this
season. The shoulder may also be
transformed into an attractive shape
for the occasion by having it carefully
boned, stuffed and made into the form
OF ton Al
selections may be served fresh string
beans. which are in market all winter
and are much cheaper than peas.
Spinach nodded. and with slices of
hard-bOiled egg for garnish is nice
served with lamb or mutton. and in
stead Of caulihower. cut white cabbagt
into rather coarse, square pieces: stex
carefully with plenty Of water with
saucepan uncovered until Just tender
and serve with cream sauce.
Eggs. of course, must be much in evil
dence- and these can appear in many
forms. from the soup course to desserts.
DECORATIVE SUGGESTIONS
The decorations for the table should
be green and white. yellow and white
with if desired. touch of green. or
most delicate yellow and green. All
delicate spring like colors, however arc
appropriate. the idea being to give the
suggestion of dainty freshness and new
ness which comes with the buddi,-
4 spring, bursting into fresh life all
around us. OF course the lilies rank
first, having their own beautiful sig
nihcance: but crocuses are dainty and
show their brave faces so soon after Tho
SHOWS that they surely deserve SecOnC
place. Then come the tulips, the hya-
cinths and 5Oncuils, the golden daffc-
dis and the violets-all perfect and all
so adaptable 10 delightful decorat tive
schemes. Surely Nature is lavish il
decorating her own particular festival.
and the only difficulty that the house
keeper finds in the way of making her
table attractive is that of choice
A new and attractive way of serving
soft boiled eggs: From a loaf of stale
bakers bread cut thick slices. remove
the crust and the insides. then dip into
beaten egg and bread crumbs and fry
II deep fat Drain on brown paper;
place them on a dish garnished with
parsley. In each croustade place q soft
boiled egg from which the shell has
been removed These croustades may be
cut into any fanciful shape; It forms a
very pretty dish and one to tempt the
appetite
POACHED EGGS IN PATE CASES.
In saucepan place one-half cup of
milk. When stealning hot drop careful
~ into it to avoid breaking three or four
fresh eggs; cover and allow to cook for
two or three minutes. Have ready the
serving dish with as many pate cases
as there are eggs, then drop into each
one a pOached egg. season with salt
pepper and tiny piece of butter Car
nlsh with parsley and serve hot
Broil over a slow fire tomatoes that
have been cut in half and dipped first
in oil or melted butter and then in bread
crumbs. Put them into the oven to
keep hot. Then melt three tablespoon
fuls of butter and add five eggs which
have been stirred together until the
yOlks and whites are we'll mixed Add
to the eggs five tablespoonfuls of hor
water. season with half a teaspOonful
of salt and a dash of pepper. stir a mo-
ment and add to the mixture five table,
spoOnfuls of grated cheese and stir un-
/ til the cheese meIts and the eggs are
set Have ready rounds of buttered
toast, put the mixture on the toast ana
place a half tomato on each Garnisf
with sprig of parsley set into each
tomato
CROWN ROAST OF MUTTON OR
LAMB.
Select two loins Of mutton of about
4 the same size; then cut the ribs to the
/ backbone and trim as for French chops
tasten the loins at the sides with the
! trimmed ends upward, forming a crown
/ Place in a hot oven and cook about one
! hour, being very careful TO haste fire.
quently to avoid becoming dry or to
prevent the ends of the ribs from be-
coming scorched- The center may be
filed with green peas or mashed or
/ roasted potatoes and sprigs Of water
cress may be entwined among the ribs
forming the crown. This makes a very
J handsome and appropriate dish for the
Easter season.
An EASTER SALAD.
Prepare sweetbreads in the usual
way. Break them into small pieces and
/ place them on the ice. Arrange in a
/ salad bowl the green. crisp leaves of
4 head lettuce; mix the sweet breads with
a mayonnaise dressing which has been
colored a faint green with spinach
/ juice, then stir in carefully a few. green
peas (either canned or fresh) and place
this on the bed of lettuce Garnish with