The times dispatch. [volume] (Richmond, Va.) 1903-1914, 1905-04-02

"a green and yellow Easter dinner SUE
gests SO many possibilities In the way OF
decorating and serving, that 1t seems
most fitting as a back ground for the
tempting array OF good things when tol-
low. In combining coors, choose shades
OF yellow and green, that will harmonic
with the jonquls and ferns around the
centre decoration, Place In tho middle
of your snowy cloth. n circle OF * ais
sance lace over yellow satin and rest IN
its centre wreath OF jonauils and as
Sparagus fern. sink into its depths a large
spun sugar nest. filled with bits OF egg
shell and fluffy yellow chickens. Perch
cd on the edge OF the nest, proudly erect
should be feathered hen, With an egg
shape slip Of papcr tied4around her neck.
#gsLettereu in gold, on one side. should
I be "Eas ter Egg -pectations," and on the.
other, "Lurus to realizations." On the.
4 edge OF the lace. stand as many little
chickens as you have guests tying around
the leg OF each one n green and yellow
ribboi,,s On the other end Of the ribbon,
tic tiny basket filled with candy eggs
resting a basket on each guests plate.
Cut menu cards in egg shape. letter IN
gold and tie on the handles OF the bas-
,kets. They are to be used as souvenirs.
Make cases of paper jonqus with half
IN
lyrecnl and yellow minis and glue the whole
or green card board, cut to initiate
leaves. 52
n Fill In small dish with ferns and crush
ed Ice and sink your olives In the snowy
mass. Cut the stems from jonquils and
Zine the dish that holds the sailed nj
monds, serving them during the meal
All these little touches carry. out the
color scheme while a soft light should
be thrown over the whole from under
paper shades, painted III jonquils, that
crown the green and yellow candles,
burning softly and quietly amid the fes-5
| tive scene.
Menu. j
Cream of Asparagus. Soup. Egg Balls
Is and Shredded Lettuce. ri
Baked Fish Stuffed.
GarnIsh with Lemon Points. Olives and
III Parsley. III
Broiled Chicken, 3U5
Green Peas served In Rice Shells. Cream
B Sauce,
Frozen Orange Punch In Orange Shells
Lettuce5an shad Roe Salad. IL
Mayonnaise with Chopped Nuts. Cheese
Il StrnWs 4
Basket Pudding, Caramel Sauce
IIggettes "a
| Coffee. Creme de 1Ientle.
L RECIPES FOR EA STEER DESSERTS.
Basket Pudding: Bake sponge cake In
\ a long sheet and cut in inch-wide strips
when cool enough to handle. Weave
these into u basket, running a long, thin
tstrlp across the top for q handle, on
(which tie affew jonquils and ferns. Fill
lwlth frozen cream moulded into eggs,
(which you can buy from the conlfec-
ltioner and serve With y hot CARAMEL
4 sauce, filled With English walnuts.
A Sauces: Melt one pound Of nlaple sugar
lin one half teacup hot water; add cup
4 brown sugar, and boil until thick; season
with vanilla and add one-half cup OF nut
meats. SJ5. & 3 /.
Eggettes: Beat the yolss Of t hree EGGS
with one ard one-quaTter CUPS White
/ sugar. Boil and mash enough white pos
Itatoes to make a cupflil.8 Mash them
/ Well, ana cream one-half cup butter and
one-half cup milk into them q fter II
has become creamy, add to It the. eggs
and sugar and two tablespoons OF brandy.
4 slit into this one and 3one-half cups flour
and one teaspoon baking powder. When
4 thoroughly mixed beat IN the stiffly
i bea ten whites.
4 Break the sides Of egg shells away.
clean wen, grease and flour them G!u