Evening star. [volume] (Washington, D.C.) 1854-1972, 1929-03-29
EmblemS of Easter Season
Historic Attitude of World Has Established
Annual Observance Joyous Spring
Festival-Eggs, Cakes and
Salads.

To the ancient Easter was Spring
festival Easter not only represents g
time of rejoicing in church history
but it comes at an inspiring time OF
year. when trees and flowers are bud
ding and sunshine is beginning to throw
a warm glow over the Winter earth
1t is the season for flowers all over the
world. 1t was natural for the early
Christians to decide that flowers were
suitable emblems of the Easter resur-
rection.
Ferns, ported plants and cut flowers
are all appropriate for Easter decora-
tons. Whatever you may have in your
possession or are thinking Of buying
can be used. If you buy cut flowers,
get those that have stems long enough
to lift them well above the vase in
which they are to be placed. To ar
range long-stemmed flowers artistical-
", lay them in a straight row on the
table and cut their stems diagonally
across. Stick them into the vase one
by one, regardless of length. and they
will fall into graceful positions Small
flowers, like sweet peas, to be most
effective, should be cut with the longest
possible stems and no attempt made
to arrange them before they are put
into vases. Use of only two colorS to-
zether produces a finer effect than when
many colors are used Pink and white
are beautiful combination. This prin-
ciple applies to the arrangement Of COL
ors of all other flowers as well as
sweet peas. There are at least two ex-
ceptions to this rule, however. A bou-
quet of wild flowers or. a bowl of PAN
sizes may be arranged in riot of colors.
Easter Eggs.
The Easter egg Is the acceptance by
q modern festival. of an emblem that is
older than any human records. In the
earliest system of philosophy the egg
was already well established as the
symbol of life.
Eggs are as closely associated with
Easter as the turkey is with Thanks
giving Gay or presents are with Christ
mas. The egg is the traditional food
of Easter and must appear in one way
or another to give proper background
to the day. 1t is an appropriate time
to introduce some delicious egg dishes.
To color eggs beautiful. rich. shiny
brown, put some onion skins on to boil,
and when the water is a deep yellow.
put in the eggs and cook them for 20
minutes. An easy and attractive way to
color eggs Is to paint them with gilt
lings, perched on golden eggs, fastened
with glue, make fascinating souvenirs
for your guests or gifts for children.
To improve the flavor of your boiled
eggs. chop them up with some freshly
grated horseradish. If you don't like
horseradish, chop the eggs up with
butter, pepper and salt. Your toast
can be made egg-shaped by using an
egg-shaped cutter Consomme can be
served with egg balls and ice cream can
be egg-shaped and in several colors.
Eggs delicious: Remove the shells
from four hard-boiled eggs. cut in
halves lengthwise, and remove the yolks.
Cream two tablespoonful of butter, add
half teaspoonful of onion juice, one
tablespoonful of finely chopped parsley,
few grains of salt and paprika, and
the egg yolks passed through a fine
wire. sieve. When the mixture is evenly
blended, use to refill the egg whites.
These eggs may be served with creamed
potatoes as luncheon dish or on heart
leaves of lettuce with mayonnaise
dressing as salad.
Eggs with Sayory sauce: Boil six
eggs hard After removing the shells,
cut the eggs in halves lengthwise, and
take out the yolks and mash them.
Add one teaspoonful of melted butter,
three sardines rubbed to paste, dash
of red pepper. and half teaspoonful
of salt. Mix thoroughly. form the mix
ture into balls, then fill the space in
each half egg with a bali. Have ready
one cupful of carefully boiled rice,
the platter, press the eggs down into
the rice, then stand the platter over
hot water while you rub together two
rounding teaspoonfuls of butter and
two teaspoonfuls of flour. To the but
ter and -four add half a pint of stock
and half pint of milk. Put this sauce
over the fire and stir it until it boils.
Add one level teaSpoonful of salt and
a dash of red pepper. Strain this
sauce over the eggs and rice, dust with
chopped parsley, and serve very hot
Egg curry: Boil six eggs for 20
minutes, put them in cold water for
a few minutes until cool enough to
handle, then remove the shells. Fry
one tablespoonful of butter, add a
tablespoonful of curry powder that has
been mixed with cold water, and fry
for 10 minutes longer. Add about a
quart Of water and boil rapidly for 20
minutes. Add the eggs cut in halves,
season with salt, and boil moderately
for 10 minutes longer, when the egg
curry will be ready to serve.
Eggs with pepper sauce: Chop a
green pepper fine and cook for several
minutes in one and one-fourth table
spoonfuls of butter. Poach some eggs
and put them on rounds of unbuttered
toast. Put about one and one-half
teaspoonfuls of the pepper sauce on
each egg. To make still more attrac-
tive dish, use part red pepper with the
green.
Celery and egg: Scrape and cut into
inch pieces three or four stalks Of
celery. Cook them in boiling sailed
water for about 20 minutes, drain, then
mix with white sauce. Put into indi-
vidual china dishes, break an egg over
the celery and sauce, and bake In a
moderate oven for about 10 minutes.
Eggs with tomatoes: Chop half a
pound of fat mutton and fry it rare
with butter. Add one pound of toma-
toes that have been peeled and cut up.
Season the mixture with salt and
pepper When the meat and tomatoes
are almost done. add three eggs and
cook all little longer.
Easter Cakes and Salads.
Easter cakes: Empty an egg through
o good sized hole in one end OF the
shell, rinse, dry and oil. Use any soft