The Washington times., 1906-04-14
AN EASTER DINNER.
MENU, AND DECORATIONS
White Flowers, Especially Lilies and Green Should
Be USed--Attractive and Appropriate Menu.

The decorations for Eastertide should
be largely fiowers-howers which sug-
gest freshness and purity. the most
typical of which is the Resurrection
lily White and green should, as far
as possible. form the color scheme and
with that in mind. a menu has been
selected which carries out the idea. A
low bowl of lilies for a centerpiece, set
off only by a little green and from II
trailing green or ribbons which end at
the plates of the guests; a few pale
colored butterflies lowering ever the
flowers would typify life from seeming
death. AT each place have a corsage
bouquet OF lilies OF the valley and
name cards in the shape of lilies would
again call attention to the season. Use
cut glass dishes for the relishes and
bon bOns and If possible, have the china
white or white and gold.
Oysters on the Half Shell.
Soubise Soup.
Fish Souffle.
Swetbreads and Mushrooms.
Sauce BechameI
BroiIed Chicken. Asparagus on Toast
Egg Salad in Lettuce Nests
Ices. Cheese Biscuit
Fancy Cakes. Coffee.
When oysters freshly opened are an
impossibility fruit cocktail may be
substituted Grape fruit or oranges may
be used or. of the canned varieties, pine
alone or mixed and covered with wine
or rum. Serve IN tall glasses on plates
with lace paper doilies.
The usual soubise soup is made quite
strong with onions, but for this dinner
a more delicate flavor would be advis-
able For the twelve covers for which
this dinner is designed peel and
thiniy slice sufficient white onions
.Fwze
boiling water TO cover, let stand for five
minutes then drain NOV drop two
tab1espoonfuls of butter. cover and
cook at the side of the fire for ten
minutes without browning. shaking oc-
casionally. Add one quart OF water,
a half teaspoonful of salt. one quarter
Of a teaspoonful of white pepper.
pinch of mace and haf teaspoonfuI
OF sugar Cook slowly for an hour then
rub through n puree sieve. In the mean
time scald one quart of milk IN a double
boiler. Thicken il with one Tablespoon
fni and 4 half Of butter ana 1oe1bee enbee
tc a soft paste Blend this with the
onion puree and return 70 the nre,
over hot water Taste to see tnat u Is
we'll seasoned and keep very hot. Five
minutes before serving draw IL to one
side, a moment before taking or aou
the beaten yolks of two eggs mixed win
two tablespoonfuls Of cream ana serve
immediately
The fish course will require three
pounds of halibut cod. or any white
fish which is not too fine grained.
After washing put il in saucepan,
with a strip of lemon peel, half a bay
leaf. n teaspoonful of salt, dozen pep
percorns. a Glove. and boiling water TO
cover. and simmer slowly until the flesh
begins 10 separate from the bones
Drain, discard skin and bones, and flake
the fish, Make a thick sauce with three
tablespoonfuls of butter. three heaping
tablespOOnfuls OF cayenne a half tea
spoonful of onion juice: cook three min
utes, add three tablespoonfuls of chop
ped parsley. the fish, and the beaten
yolks of seven eggs. Stir until the eggs
thicken it slightly and set aside, COW
cred until cold. Mix in lightly the
whites, beaten to a stiff froth. and turn
into one large or a dozen small dishes
The large dish will need from thirty TO
thirtyfve minutes. according to thick