The Washington times., 1905-04-22
AN EASTER DINNER SHOULD
BE pL AIMED \ LITTLE AHEAD
A Menu Possible in Almost Any Part of the
Countrywide Decorations Should Be in
White or in White and Gold
BY cORNELIA C. BEDFORD.

Easter is now close at hand and it
seems but fitting that we should plan
q special dinner for the day. White ,s
the Easter color. white and gold stand
ing next in favor. The stately resur-
rection lily is the chosen symbol Of
Easter but as it is not always obtain
able white aZaleas, hyacinths. or other
white flowers may be substituted. Sig
Ealize the day, even if it is a simple
hons 6inner, by single flower spray
at each place and a centerpiece, though
the latter may be small For a formal
meal the place sprays may be tied with
narrow white ribbon or they may be
arranged IN small holders-such as
bisuue swans-wEich viii serve as fay-
ors. For the menu itself. the following
would be feasible in almost any section
of the country.
Oysters on the half shell
Consomne
Baked rock fish Potatoes parisienne
Crown of lamb Mint jelly
Rice croQuettes PeaS
Asparagus salad
Ice cream Fancy cakes
Oysters on the Half Shell.
For those who live inland and cannot
obtain fresh oysters, 1t would be quite
permissible to serve halved grape frult
as 2 substitute. the pulp being ioosened
in each piece OF halved fruit that 1t may
he the more readily eaten. A hearty
meal should never begin with heavy
soup. hence thir clear bouillon or con
somme is most suitable. hen the COOK
is not an adept, 1t may be found truest
economy to purchase can or jar from
a caterer To make sufficient for six
persons. cut one pound or lean Deer N
small! pieces. also two pounds OF veal
Melt one tablespoonful of butter in tht
SOUP kettle. and IN it brown one-thirt
of the beef. Add slowly, sklnming un-
Ill il boils then draw to one sice. cover
and simmer gently for four nours. Aoo
one heaDine tablespoonful each OF chop.
ped onion and carrot, one quarter OF
bay leaf. sprig or parsley, Stalk o.
celery. a Glove, one teaSpoonIul OF san
and dozen peppercorns. ana simmer
for ono hour longer. Strain withou
pressure through two thleKhesses o
cheesecloth and set away. Next morn
ing remove the congealed fat from tn'
surface Taste to see that the season
ing is right and 1T is ready to heat
Baked Rock Fish.
ANY firm f1eshed fish weighing three
pounds or more may be selected accord
ing to your market. Wash, wipe and
II desired, stuff Arrange in bakini
pan. lard with a number of thin slice
OF lard!ng pork. and bake In hot owe
until the flesh draws away from tn
bones-ihis will take from forty TO sixt.
minutes according to size. To serve VIII
it have about quart of potato balls Gu
raw. Soak them in cold water uhtl
fairly tender Drain put In a saucepan
dredge tightly with salt and paprika
then pour over them three tablespoonful
of melted butter. Stand at the side o
the fire where they can absorb the but
ter. and when in The dish sprinkle Wit
chopped parsley The cucumbers are {
be thinlY sliced. soaked in ice water un
til crisp: then drain them and serve wit
French dressing.
Crown of Lamb
The hatcher will use all OF the ribs o
one animal for the crown of lamb. Tn
back bone should be slashed betweel
each nib, and the rib bones prettil,