Evening star. [volume] (Washington, D.C.) 1854-1972, 1906-04-08
For the Easter Table.

(RIsP freshness, daintiness sad bright
ness should be the dominating. fea~
lures of Easter dinners luncheons or
whatever special feast marks the passing
from the meager regime of Lent to the
gladstone time of rich plentifulness spe-
cial flowers, fruits and vegetables at this
season make 1t feasible to mark the change
in a peculiarly attractive manner.
Pussy willows viii give the right touch
If one lives far enough north 10 get them
so late in the season. The blossoms OF
fruit trees-apples, peaches, pears and
punishable extremely beautiful Easter
decorations. and the florists anticipate ma
ture sufficiently to provide them at this
time. Equally beautiful are Towering
shrubs, such as lilac, syringa, japonica and
the like, which the accommodating florist
also has in stock now. The most season
able of all flowers for corations, and
therefore the most desirable, are the bulb
Gus plants, like the narcissus, the daffodil,
the jonquil. the fresia, the hyacinth, the
iris, and, above ALL the lily. Beautiful
are the pSre white lilies many persons pre-
fer not to use them because they have be-
come SO hackneyed. There is a turning
to colored lilies of various sizes this sea-
son; flaming red ones. yellow ones and
some that are striped or spotted. There is
one thing to be remembered about the use
of liles-one must necessarily have some
what formal arrangement If they are used
alone. This may be obviated to a certain
extent by using them in combination with
some other seasonable flower.
X *
A daffodil luncheon makes one feel as
if the room We're flooded with sunlight, and
the table can be made to look like a verita-
| BILE posy garden. Natural flowers used
for the center and corner baskets, with a
Of baf, fay
| The candle shades may be fashioned in the
| form of the flower from yellow crepe paper,
and little boxes for bon bons may be had
| to match. Yellow may be the predominant
| ing color of the food, too, if desired. The
| following menu includes much yellow and
| Is appropriate for an Easter dinner:
Caviare Campes, Garnished With Lemon.
| Carrot Soup.
| Broiled Shad, With Bechamel Yellow Sauce
Flllets OF Chicken.
Glazed Sweet Potatoes. Boiled Asparagus.
Orange Baskets Filled with Jelly.
Pineapple. Cheese. Crackers.
| Coffee.
Some of the prettiest of the new china is
| particularly nice for a yellow luncheon or
dinner, having narrow gold border
| foundation for slight outline border of
| another color.
To make caviare canapes take some small
| slices of bread that have been previously
| toasted and thoroughly buttered and spread
| them with caviare. Serve with a bit of
! Cress and with lemon cut in fanciful de-,
| signs.
Carrot Soup.-Wash and CRATE enough
| carrots to I'LL quart measure. Add this
| to two quarts of soup stock and season
| with salt, pepper and a small onion. Let
| it come to a boil and simmer for an hour.
| Thicker with a little butter and flour rubbed
| together and boil for five minutes. Strain
. ny,I odd nfrYfn f IN n
| has been added the yolks of four eggs. The
| soup must not boil after the eggs are added.
| but should be served Immediately.
Fillets of Chicken.-Put the breasts and
| first and second joints of two young chick
| ems In a saucepan and cover with water in
| which Ms an onion. When the chicken Is
soft take 1t from the stock. Also remove
| the onion. Thicker the stock with three
| tabIespoonfuls of butter rubbed up with
| -four and as soon as this comes to boil
add a half cup of cream and the yolks of
three eggs. Season and pour over the
! chicken.
| Glazed Sweet Potatoes.-Cut In thick slices
| cold boiled sweet potatoes and season with
| salt and pepper Dip the slices In melted
! butter to which has been added two table,
| spoonfuls of sugar, and cook for ten or
| twelve minutes in a hot oven.
| Boiled asparagus should be cooked in
sailed water from twenty minutes TO naiI
| an hour. 1t may be served with melted
butter or with sauce made by mixing
| little cream with the beaten yolks of two
| eggs and cooking In q double boiler until
| thick, adding little butter, pepper ana SAT-
| Just as it is to be served.
| Cheese eggs are made by mixing cup
| of grated cheese with a scant tablespoonful
| of -four little salt and dash of cayenne
pepper with the beaten whites of two eggs,
| then shaping them into the form of eggs,
| rolling in fine crumbs and frying in butter.
| Serve on a folded napkin.
Orange Baskets Filled with Jelly-With
| sharp pointed knife cut out piece from
| each side of the top half of an orange, so
| as to leave a strip for the handle to the
| lower half, thus forming a basket. The
pulp can easily be removed. Make jelly
| from this and fill the baskets. or some
| other flavoring of jelly may be used If pre-
| ferred.
A lily luncheon may be carried out In
green and white. 1t may be better to use
| pot of white hyacinths something OF