Evening star. [volume] (Washington, D.C.) 1854-1972, 1906-04-14

HOLD


throughout Christendom, In loving COM
memoration of the rising OF our Lord. Not
so many years ago in this country its cele-
bration was confined to the Episcopal and
Catholic churches alone; but today rare in
deed is the church of whatsoever faith that
has not its Easter flowers. its Easter mu-
sic, its Easter sermon and its Easter les
son. So, also, In the homes. 1t is no longer
the spring vacation" but the Easter hoi-
idays'' that the children look forward to,
with Easter garments glad and new; Eas-
ter games Easter festivities, Easter dishes
and Easter good times in general Then
there are sweet Easter brides in numbers
running a close second to the June contin-
gent, which formerly dominated the matri.
monlaI year While an Easter wedding can
never be quite so pretty as June function.
with it's outdoor setting of blossoms, birds
and incompatible fragrance from all grow
ing beautiful things. 1t is undeniably pop
ular as well appropriate TO start the
new life while a great wave OF gladness is
oyerspreading the land. That is start
under favorable auspices
At Easter weddings the lily takes the
place Of the rose. Even If too early for
gardens to furnish their floral treasures, the
greenhouses stand ready with a brave show
ing Of lilies of the valley, the beautiful
Chinese water lilies. the narcissi with chal-
ices OF gold to say nothing of the Easter
lilies themselves. For a country wedding,
II the season be proptious. there is nothing
so exquisite and the wild flowers, spring
beauties, hepaucas, trilliums, arbutus and
the dear little wood YioletS, branches OF
NAPLES with their reddening buds the will
lows with their soft tender green of leaf
and catkin may all be pressed into service
10 make the house fresh, spring-like and
OdorOuS.
% How fret
a round or oval tray covered with moss.
In the center set three glass bowls of
varying sizes, one inside the other, and fill
with water In the lower one put Indian
pipes and Jack in the pulpits with trilliums
interspersed. In the second adder tongue
and hepaticas and in the third the dainty
spring beauties. II you wish the center
piece still taller, slender glass vase may
rise from the third bowl with single JACK
In the pulpit or a little nosegay of arbutus.
Do not crowd the flowers. Let each little
spray stand distinct.
For a Simple Home Wedding.-While the
services of a caterer save trouble In many
WAYS thew are not at all essential for a
small home wedding. Dainty refreshments
attractively served en- buffet the guests
helping each other and themselves with one
or two maids to keep clean dishes ready
and dispose of the soiled ones, tend TO les
sen formality as we'll as expense; both con-
summa tons devoutly TO be desired. If the
ceremony occurs at high noon, the regular
hour of luncheon makes more hearty re-
past desirable. In this case wedding
breakfast in courses, the guests being
seated at the table. IS usually in order.
For an afternoon affair, the refresh
ments may be quite light. including sand
witches of various kinds, olives, sailed nuts,
salad, usually two varieties, with cakes
cream and crystalized fruits and bonbons
The cakes are small excepting the brides
cake. which is left for the bride to cut. AS
swords may not be lying around loose in
most families, nor the bride as resourcetuI
as Miss Roosevelt, a sharp knife should be
IN readiness for this time-honored custom
Where gloves are worn, the little cakes
baked with a loop of stin paper fastened
in with the frosting are convenient Tor
handling as also the cryStallZed fruits that
are furnished with stems. natural arti-
fetal At a very smart reception lately
the glazed fruits included large proper
ton of prunes. These glazed fruits, by the
wav can be easily prepared at home at
noticeable saving in expense. Here are a
number OF recipes that may be utilized for
weddings, or, indeed. anv of the Easter en-
tertainments that will fill the coming week:
Glazed Fruits and Nuts.-Fruits and nuts
that are TO be glazed must be perfectly
drv as the slightest moisture is fatal to the
process On this account berries and the
more juicy fruits cannot be glazed Canned
violets and rose leaves are also more dlfh-
cult to prepare while nuts are the easiest
Of all Brazil nuts walnuts, almonds. pea
nuts and the large Italian chestnuts are
those most generally used. The chestnuts
must be cooked first, either boiled ten min
utes in boiling water or baked In mod
crate oven. In either case make a slit in
the skin with a knife. for ease in peeling
later If baked do not let them brown or
"pop" Peel and remove the brown. inner
skin. then dry. When cool insert small
wooden toothpick in each nut and stand
aside until lev cold Almonds must be
blanched as well shelled. then thorough
" dried in coolsh oven. The kernels of
English walnuts should be separated into
halves, and peanuts shelled Oranges, the
mandarins which separate so easily into
sections. or the ordinary orange. whose
quarters have been separated long enough
TO become perfectly dry, white grapes with
a bit Of the stem left on, branded cherries,
prunes and candled citron are all easy to
glace. With the fruit all in readiness make
a syrup using pound Of pure graduated
sugar to half a pint water. Stir until the
sugar is dissolved then do not stir again
or shake the saucepan. as even slight mo-
ton Will often cause granulation. Let il
boil until teaspoonful dropped into a glass
OF water falls to the bottom In cracky lit
tie humps. The time required Is about
twenty minutes. but testing Is the only
method that is accurate. Add one tea
spoonful Of lemon juice. or two tablespoon
fuls Of vinegar just before the first test
AS soon as the syrup begins To turn UFt
at once from the fire and stand in a basin
or not water on table. Now with a CANDY
dipper. the tips Of the fingers or a fork
carefully manipulated dip each piece of
Irult OF nut one at n time, in the hot syrup
taking pains TO have il completely covered.
then lay on buttered tins to dry AS each
pan is hlled set In an extremely cold place
10 dry and harden II the first dipping IS
hot SUCCESSFUL go over the operation again.
Sugared Dates and Prunes.-Soak In cold
water until plump and tender Drain. roll
IN graduated sugar and place in single
layers on a buttered tin % dry Prunes
need longer soaking than other fruit The
pits may be removed and the center OF
dates or prunes filled with nuts or fondant
Salted Nuts.-lf you are going to use
almonds, get the best Jordan almonds
These are not the expensive paper shells
but hard-shelled sweet nut that is
usually better than the soft because better
preserved. Crack with an ordinary mi
cracker. then blanch by pouring boiling
water over them. Simply hot water will
not answer The water must be actually
boiling when poured on and the pan left
on the stove few moments covered until
the skins start. Now, taking one at a time
between thumb and forehnger rub off the
coarse brown skin. Dry with a coarse
towel and set In the opened oven a few
moments to dry thoroughly. Allow two
tablespoonfuis OF the best olive oil or the
same amount Of melted butter TO each
pint OF the shelled nuts. Toss the nuts nm
I'll thoroughly coated with the oil. then let
them stand for an hour in the warming