Evening star. [volume] (Washington, D.C.) 1854-1972, 1906-04-01

| ctrvsalis into the sunshine but we seldom
| ever. remember the beautiful things when
| we entertain, though nothing could be more
! graceful and charming for an Easter dir
/ ner or luncheon.
For a dinner centerpiece select large,
fiat basket similar in shape to your table
| round, oval or obong, and iii it with hGI-
blown lilies. Over these arrange little
| swarm of butterflies on invisible wires, each
one fastened to lilly. so that 1t VIII not
| be stiff, but viii move in eny brea.h OF air.
These butterflies may be bought in large
sheets beautifully embossed and colored. at
| a stationer's, or they may be cut from
/ cardboard and painted with water colors.
Have candles which match the color of the
roses, with white or pale eolored shades.
! decorated with the butterflies.
For guest cards choose plain ones. either
oblong or in narrow, long shape, With
| butterfly On each For your final course
at dinner have ices nodded in the form OF
! butterflies made of two colors, white and
! pink green or chocolate, and fry each enc
on asparagus fern or On II large natural
| rose.
This menu is planned for a small t:aster
! dinner:
Canapes of anchovies and cheese.
Radsaes sailed nuts olives.
| Shad roe, with dressed eucumbers
| Chicken mousse In circle mold, with whipped
! Crown roast Of lamb filed with new carrots and
turnips, creamed; Bermuda potatoes; asparagus
| salad.
Ices in butterfly forms. Small cakes.
Toasted waters.
| For the canapes take circles of toast and
! divide into quarters Dy putting riced egg,
| white In one and yellow in the opposite,
| and in the other relish made by mixing
| half a cup of grated cheese, tablespoon
-, Il hall t1a= q
| paprika and a teaSpoonful OF anchoVy
| paste. over all sprinkle French dressing
| made with good deal of pepper, and gust
| half a pimola in the center of each circle
| point down.
! The soup IS a strong. clear beef bouilon
| with tiny green French beans ard peas and
| few shapes of carrot in IT.
| The shad roe is TO be fried, as usual. ard
| then arranged on a large platter with
| little cream dressing poured over 1t 10 pre-
| vent the roe from being 100 dry. WITH TINS
| cucumbers are passed, sliced. and arranged
| to lock as IL the real cucumber fad not
| been cut. oand then covered With Il French
| dressing 1t is better to pour off this dress
| ing before passing, SO that the cucumbeHs
| may be taken on the plate with the roe
| not put small plates ut the Side. Inc cc-
| tree of chicken mousse may be made ny this
| recipe: Take the white meat from four
| pound fowl and while raw put 1t through
| the meat chopped twice and pound 1T TO a
J paste Add salt and cayenne and two cups
of cream, whipped, and then fold ii The
beaten whites of four eggs; put 1t into a
buttered circle mold and make in pan OF
boiling water in the oven for twenty five
minutes Turn out on n round platter and
fill the center with mashed~pota+oes whip
| ped to a cream and piled in 4 pyramid
circle of broiled mushrooms may Surround
the mousse, or creamed mushrooms may be
passed to eat with It.
No meat is SO attractive for q spring din
ner as a fine crown roast pf lamb. For
cooking 1t be sure and have the upright
bones well covered with buttered paper, so
they will not burn, and in serving put a
white frilI on each The center is often
filled with force meat balls or with peas,
| but for change try using small new car
rots cut into cubes, with turnips cut in the
same way, and creamed quite stiftiy; you
can add a few peas to the mixture if you
wish. Have both mint sauce and brown
gravy passed with the lamb
For small dinner 1t is better to have the
salad after the roast, and rothing Is more
refreshing than asparagus laid on bed OF
scraped ice with French dressing. the
usual accompaniment of any dinner salad
With asparagus, however, an exception
often is made and chilled mayonnaise is az.
lowable, served in small bowl set in a
larger one. with ice between the two.
After this comes the pretty course of bur
ter1y ices each one with a rose and small
cakes, and then the cheese. toasted waters
and coffee.
Attractiveness-
OF her table well aid TO her men
tai and physical health will be the result
the average housekeeper will find If she can
make daily visit to the market, and when
she understands just what to do and can
find the time to go to the market herself
she will find that she can have a better
table. with greater variety and less ex-
pense, than when she orders from the pro-
vision man who comes to the house each
day In ordering at the house 1T is a diff
for to boo In ai,1d oil tto
that the provision man briskIy calls off
Even if he should not miss many little
things that one might choose for the sake
of economy and variety it would be lnost
impossible TO remember them all when Civ
ing the order. In the market however the
articles are spread out before you and enc
thing suggests another. Here the prices
can be kept in mind whan selecting the
food, and should the thing that you have
decided upon be too expensive something
else that you find to be nearly or equally as
good may be substituted
Before going to market one should look
through her supplies and then make a list
meals that are to be arranged and such
purchases as must be made for these meals
Is next in order She may find 1t best to
make radical changes in her plans when
she gets to market; still, the list will be a
great aid as guide With it one Is not
likely to buy too much or loo little In
pleasure
through the markets, especially on the reg
ular market days
woman who has to provide for a large
family can plan and buy with greater econ
omy than If her family consisted OF only
two or three. This is especially the case
with meats and some kinds of nsh. In
buying meats, if the family be small 1t is
wiser to get only the parts actually wanted
| than to buy large pieces simply because
they are cheaper by the pound When |
planning to cook large piece of meat or
fish its adaptablity to being made over
into various little dishes should be consid-
cred. Pork is the least desirable of the
fresh meats for such purposes Eor warm
Ing over In various ways the following
named meats are the most valuable: Poul-
try. veal. lamb. mutton and beef The
white meats are better than the red for
this purpose This is also true of fish; the |
white, dry varieties are much better than
the dark. oily ones for made-ovar dishes.
In summer vegetables should be bought
from day TO day as they are requlr ed. Eggs
of course, are best fresh. 1t Is wise econ
omy for the young hous keeper to pay The
extra price and always .e sure of the quail |
fty of her SUNNY