The Alaska citizen., 1911-03-20

With Easter cnly a few weeks off f Is well 10 he planning a few dainties for that day.
 Easter eggs in pink, blue. green vel low. scarlet. 1T, in fact, in any de sired shade may be served in ed ibl. form as part of the Easter lun- Cheon. To make them one perfOrates an egg shell, removing the contents, according to a time honored meth ed with which every one Is familiar. A liquid Custard is then made of lathe. r. which the coloring is ad- dcd in confectiOner' sugar, which can be had in all these ColOrs, and even include violet This is poured into the egg shell by means of a tiny funnel. and allowed to harden. When set" the shell is carefully removed and he colored eggs heap ed up in the center dish upon pret " dolly of fringed white paper.
 An appe' iZing center piece for a similar function is an egg salad in the scmblanCe of half a gigantic egg One dozen. or even two, according 10 the number cf persons to be serv el, are boiled hard and peeled be- fore cooling. The yolks and whites are chopped up fine separately CT ground in a mortar as one prefers. Both are blended with salad dress ing. care being taken not to make them too moist. The yolks are then placed in the center of the serving platter and molded as nearly as possible 10 the form of the golden half ball that appears when the
 |, T this is heaped the white to carry out the resemblance. A fringe of green lettuce leaves about the edge carries out still further the idea of vernal freshness, which should be a feature of a springtime luncheon.
 "Pickled eggs" will be found an ex- cellent relish, as well as good sand wich filling Eggs boiled to bullet like hardness and a little salt and water are the only requisites. The eggs should be plunged for a mo- ment or two in cold water after boiling, then wiped dry and allowed to cool Next they should be rolled about until the shells are well cracked. A strong brine is made. into which they are placed At the end of three or four days they are ready for use in either of the forms mentioned.
 For an Easter card party, "card sandwiches" are cut in hearts, clubs, spades and diamonds of sandwiche bread with crust removed. These are spread with meringue Cor beaten whites of eggs) into which has been dropped chopped walnuts or oceans. They should be toasted very slightly and then put together in two. three, or four layers according to thickness of slices. When complete replace in toaster until whole outer surface is delicate brown. Serve hot or cold as preferred
 Small Mutton Pies.
 Pour enough boiling water upon half a pound of clarified beef drip ping or upon the same quantity of cleaned and crumbled suet to melt it to the consistency of lard.
 Make a hollow in two pounds of sif.ed flour to which you have added a little salt and pour in the melted drpping. adding more water if re- uuired. Work with the hand until it is in smooth paste, and then roll out Line small tins with the paste put in the meat cut small and parboiled: place a lid of paste on the top, press the sides and top to- gether. cut a small hole in the top and bake in a quick oven.
 Scotch Shortbread.
 Two pounds of flour, one pound of brown sugar, ono-half teaspoonful of salt: sift together. then add one pound of lard. one-half pound of but ter. Work all together with your hands till you can cut it into cakes; bake on white paper in moderate oven.
 A Breakfast Dish.
 Rumbled eggs served on toast are delicious with morning coffee. Beat three eggs with two ounces of butter and a teaspoonful of cream. Put all into a saucepan and keep stirring on the fire nearly five minutes until 1t rises up like little waffles.
 Reoairfno . Tabiecloth.
 To repair tablecloth, lay 1t quite