Daily press. [volume] (Newport News, Va.) 1896-current, 1908-04-12

"a mating features OF Easter din
~ ners. luncheons or whatever
special feast marks the passing
from the meager regime of Lent to the
gladstone time OF rich plentifulness.
Special flowers. fruits and vegetables
AT this season make 1t feasible to
mark the change in a pecuniary at
tractiye manner.
Pussy willows will give the right
touch IL one lives where they can be
got so late in the season. The bios.
SONS OF fruit trees-apples, peaches,
pears and plums-make extremely
beautiful Easter decorations. and the
florists anticipate nature sufficiently to
provide them at this time Equally
beautiful are Towering shrubs, such as
lilac. syrlnga, japonica and the like,
which the accommodating florist also
has In stock now. The most season
able OF flowers for decoration, and,
therefore, the most desirable. are the
dubious plants like the narcissus, the
dahodil. the jonQuil the fresia. the
hyacinth. the iris. and. above all. the
lily. Beautiful as are pure white lilies.
i.i"hy persons prefer not to use them
because they have become so hack.
neyed. There is turning to colored
lilies of various sizes this season.
flaming red ones. yellow ones and
some that are striped or spotted.
lhere is one thing to be remembered
about the use of lilles-one must nee.
essarily have a somewhat formal ar
rangement If they are used alone. This
may be obviated to certain extent by
using them in combination with some
other seasonable flower.
A DaffodI Luncheon =
a daffodll luncheon makeH one feel
as II the room were flooded with sun
light, and the table can be made to
look like veritable posy garden.
Natural flowers are used for the cen
ter and corner baskets, with bit OF
green asparagus or maidenhair fern.
The candle shades may be fashioned
in tho form of the flower from yellow
crepe paper, and little boxes for bon
bons may be had TO match Yellow
may be the predominating color OF the
food, too. IL desired. The following
menu includes much yellow and is APP
propriate for an Easter dinner:
Cayiare Canapes. Garnlshed with Lemon
Carrot Soup.
Broiled Shad. with Bechamel Yellow
Sauce
Fiiets 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 yellow
luncheon or dinner, having narrow
gold border as foundation for n
slight outline border OF another color.
Details Of the Menu.
TO make caviare canapes take some
small slices of bread that have been
previously toasted and thoroughly but
tered and spread them with caviare.
Serve with bit of cress and with
lemon cut In fanciful designs.
Filets of Chicken.-Put the breasts
and first and second joints OF two
young chickens in a saucepan and
cover with water in which is an onion.
When the chicken is soft take It from
the stock. Also remove the onion.
Thicken the stock with three table
apooHiuis VI DutteT RUBBED UP Win
-four, and as soon as this comes to a
boil add half cup OF cream and the
yolks Of three eggs. Season and pour
over the chicken.
Cheese eggs are made by mixing q
cup of grated cheese with scant
tablespoonful of -four, little salt and
dash OF cayenne pepper with the
beaten whites of two eggs, then shap-
ing them into the form OF eggs, rolling
I'm fine crumbs and frying in butter.
Serve on folded napkin.
Orange Baskets Filled with jelly
With sharp pointed knife cut out a
piece from each side of the top half
of an orange, SO as to leave strip for
the handle to the lower half, thus
forming basket. The pulp can easily
be removed. Make jelly from this and
fill the baskets, or some other flavor
ing OF jelly may be used If preferred.
lily luncheon may be carried out
in green and white It may be better
to usc a pot OF white fyacinths or
something of that sort for center.
piece, as lilies are too tall to be man
aged we'll for the purpose. The lilies
may then be made TO radlate from this
centerpiece. This is especially pretty
for round table. There is table linen