The Wichita daily eagle. [volume] (Wichita, Kan.) 1890-1906, 1903-04-22
Eagle Table and Kitchen
Suggestions What to Eat
And How to Prepare Food.

And How to Prepare Food.
These articles on tie necessarily alb |
sorbing topic of food are carefully pre-
istry as applied TO cooking and practical
Information derived from actual expert
enee.
First volume-Conducted by Ida Ames
Willis, Marquette Building. Chicago. to
whom all inquiries should be addressed
All rights reserved by Banning Co.,
Chicago
The sacred season of Easter is once
more at hand. but so imbued with the
holiday spent that its spiritual and re-
ligious significance is almost forgotten
in the universal gaiety. Young children
especially regard ii as a gift-changing
time; those OF Older growth. as the sea
son Of new and beautiful things. espec-
cially in the way of personal adornment
-(not 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 a feeling
of solemn JOY and renewed hope, the
very atmosphere seeming full OF promise.
The old Mother Earth puts of her win
ter garments of sad brown, or auStrs
white, and bedecks herself in yernal love-
Illness, like a gay young maiden, fresh,
dainty. aIluring; and through all the
land there springs that thrill OF renewal
that cannot fail to influence and gladden.
the most common place and the most
unresponsiye-
For the Table.
Lamb seems TO hold the place as the
most appropriate meat to serve for an
Easter week dinner, of course with the
orair a0t Of
mint sauce. But as spring lamb is
rather expensive selection. and fresh peas
and mint are by no means economic. the
careful housewife looks about her to see
if she cannot substitute something equal
ly as fitting at less cost. A roast Of NUT
ton saddle, leg or crown, will give a
better favored meat, and is quite in
keeping. The latter is especially suit
able 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 a mutton duck.
With these different 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
| instead of caulilower. cut white cab
bage into rather coarse. square pieces;
stew 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. a touch of green, OF
most delicate yellow and green. All del
icate spring-like colors, however, are ap-
rropriate; the idea being TO give the sug-
gestion OF dainty freshness and newness
which comes with the budding OF spring.
bursting into fresh life all around us. OF
| course, the lilies rank first, having their
own beautiful significance; but crocusses
are dainty and show their brave faces so
soon after the SHOWS that they surely
deserve second place. Then come the
tulips, the hyacinths and jonquiis, the
\ golden daffodils and the violets, all per-
feet and all SO adaptable to delightful
decorative schemes. Surely nature is law
ish in decorating her own particular fes-
tival. and the only difficulty that the
housekeeper 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 eggs and bread crumbs and FRY
in deep fat Drain on brown paper;
IL I.e1, ,fehc d xr~ff n
parsley. In each croustade place a soft
boiled egg from which the shell has been
removed. These croustades may be cut
into any fanciful shape; it forms very
pretty dish and one to tempt the ap-
petite.
Poached Eggs in Pate Cases.
| In a saucepan place one-half cup OF
milk When stesming hot drop carefully
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 Garnish with
parsley and serve hot.
Eggs With Tomatoes.
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 tablespOonfuls OF
butter and add five eggs which have
been stirred together until the yolBs and
whites are we'll mixed. Add TO cbe eggs
five tablespoonfuls OF hot water. season
with half a teaspoonful OF salt and n
dash of pepper. stir a moment and add
TO the mixture five tablespoonfuH OF
grated cheese and stir until the cheese
melts and the eggs are set. Have ready
rounds OF buttered toast. put the mixture
on the toast and place half tomato on
each. Garnish with a spr!g Of parsley
set into each tomato.
Crown Roast of Mutton or Lamb.
Select two loins OF mutton Of about
the same size; then cut the ribs 70 the
backbone and trim as for French chops.
Fasten the ioins az the sidez with the
trimmed end upward. forming crown
Place in a hot oven and cook about one
hour. being very careful 70 haste fire.
ouen;iy TO avoid becoming dry or 10 pre-
vent the ends Of the Tibs from becoming
scorched. The center may be filed with
green peas or mashed or roasted potatoes
and spriss Of water cress may Be IN
twined among the ribs. forming the
crown. This makes a very handsome and
appropriate dish for the Easter season
An Easter Salad.
Prepare sweetbresds 81 the usual Tay
1 Break than into small pieces and piac
them on the ice Arrange IL salad ho@
Z n