Evening star., 1914-04-08
BY EMMA PADDOCK TELFoRD.

One of the prettiest Easter breakfasts
ever saw was given last year IN the
hospitable- home of one of the old Wash
ington families. The long breakfast table
was decorated with pale green paper
grasses scattered about from end to end
through the center, while green and yell
low paper grasses festooned the chan
delier and dropped to the table. over
the grasses on the table were scattered
candy birds eggs II all coors and at
intervals were china platters lined with
watercress and filled with the whtest
real eggs boiled, vet hot and soft. Be
tween the pIatters We're pots of growing
white lilies and yellow jonquils. and about
everything We're candy rabbits. large and
small. peeping from the grasses.
1t was as pretty as it could be. The
menu began with orange baskets. The
oranges We're the thin skinned variety
with enough of the skin cut away to
leave skin handle Nesting in one
side of each basket was little yellow
chicken made from transformations with
eyes of black seeds. The second course
was French fried potatoes with water
cress. hot rolls on plates. The eggs on
the platters which one could draw at
will. and the coffee 1t Was simple but
excellent and the Young guests on their
Easter vacation. were all delighted.
n
point of providing hot-cross buns for
their patrons. many housekeepers have a
sentiment about making their own
Hot Cross Buns.
For two dozen buns. scald one cup OF
milk. add one tablespoonful Of butter,
quarter of a cup of sugar and salt
spoonful of salt When cooled to Just
lukewarm. add half compressed yeast
cake, softened in iittle water. and
pint of flour. This should be done cary
in the evening. Beat We'll. and let the
batter rise until foaminS and about dou-
BILE its bulk. Then add one-haif cup OF
sugar. a quarter teaspoonful of mixed
cinnamon. nutmeg and mace. nall a cup
of currants. thoroughly washed and
dried. a tablespoonful of finely shredded
candied lemon peel and enough hour TO
make a dough that can be kneaded
knead well. cover and set IN a warm
place overnight. In the morning turn
out on a well-noured board and divide
into pieces weighing about three ounces
each Pat them out round. let them
stand few moments. then roll INTO op-
long shapes and lay in a creased drip
ping pan far enough apart to give them
room to expand. Let them rise again
from half to three-quarters OF an hour'
dip knife in boiling water and cut
a cross in the center of each bun. taking
the dough. settle and bake about half
an hour in moderate oven. As soon
as they are done rub over with a slr,lp
made by dissolving a tablespoonful OF
sugar in two Of water and return to the
oven for a moment to dry and glaze.
Eat hot and we'll buttered. Chopped al
monds or other nuts or raisins may be
substituted for curfants. If preferred,
and an egg may be added just before the
first kneadns.
Hot Cross Buns Made With Baking
Powder.
Sift together one quart of -four. two
dessert spoonfuls OF baking powder and
a pinch of salt. Rub in with the tips Of
the fingers butter the SIZE of an egg.
Beat two eggs light and add to them one
cup of sugar and pint of milk and wa
ter mixed Stir into the mixture. mix
soft roll out on a Toured board. cut III
cakes mark with the cross and bake III
a hot oven. Sift powdered sugar over
them Raisins, currantS and shredded
lemon peel may be added if desired.
Use for these good little cakes one Neuf-
chatel cheese. one small cup of sugar.
the grated yellow rind of one lemon, with
half the juice. and half cup each of
tablespoonful of melted butter, half a
nutmeg grated. half a cup of cream or
rich milk. four eggs and saltspoonful
of salt Crumblc the cheese and cracker
crumbs together, beat the eggs and add.