Evening star. [volume] (Washington, D.C.) 1854-1972, 1930-04-18
Ideas for Easter Features
Decorative Suggestions and Special Recipes Are
Among Means for Making Day One to
Be Remembered.

deep fat. The nests are made of sea.
! soned cooked rice, placing about three
| cheese eggs in each nest.
To make Easter croquettes, use am
| desired croquette mixture and shape II
! the form of chickens or ducks Roll ir
crumbs, dip in egg, then again ir
| crumbs, and fry several at time in 9
| paper At serving time, arrange the
| chicks and ducks on a bed of green.
ButtercupS: Cream together two
tablespoonfuls of butter and one cupfu
of sugar Add and beat thoroughly the
yolks of nine eggs Add one teaspoon
full of vanilla, three-fourths cupful OF
milk, three cupfulS of sifted -four, anc
two teaspoonfuls of baking powder
Bake in patty pans and when cold, ice
with boiled icing tinted yellow.
Easter Salad: Cut some potatoes into
long, narrow strips, as for straws. Boi
in sailed water until almost done
Drain, and while still warm sprinkle
with q little olive oil, lemon and onion
Juice, and let stand until cold. Arrange
these straws into little nests on crisp
lettuce leaves, make little balls of cream
cheese, roll them in grated yellow
cheese. and lay them in the nests. Serve
with mayonnaise for the potatoes.
Lily Salad: Remove the shells from
as many hard boiled eggs as there are
persons to be served. Begin at the
small end of each egg and cut the
whites lengthwise in five sections. Cut
almost to the base, taking care to leave
the yolks whole. Turn back the petals
thus formed so as to make each egg
simulate an open lily. Roughen the
surface of the yoke with fork. Place
these imitation lilies, not too near to-
gether, on small crisp lettuce leaves
spread on a shallow fiat dish OF clear
glass. Serve with mayonnaise and
bread and butter crisps.
Another lily salad Is made by snap
ing hard-boiled eggs into flower form
by cutting the whites to represent petals
and using the yolks for the center.
Place on lettuce and serve with may
onnaise and egg-shaped sandwiches
ChiIdren's Party.
Wine and cut UP two pounds of apples
without peeling or coring them COOK
them with Just enough water to cover, q
desSertspoonful of sugar, and a strip
of lemon peel. Rub through sieve
and add more sugar and the strained
Juice of a lemon. Whip the whites OF
four eggs to a stiff meringue, mayor
with vanilla, and stir gradually with
the apples when they are cold. Have
tin about two inches deep. Turn 1t out
onto a glass dish and pile the apple
mixture on top. Sprinkle with pink su-
gar or finely chopped glaze cherries:
The Jelly may be left to set in small
paper OF china ramekin cases, one for
each child, and the apple mixture piled
over. The yolks of the eggs may be
used later for custard or some other
dish.
Individual cakes-Make white cake
batter and bake in baking cups. When
cool, ice these cakes with white or yell
low icing. Mix enough shredded cocoa
nut with white icing to make stih
enough to form a nest on each cake, or
the nests may be made from almonds
that have been cut into straws. Place
two or three tiny colored candy eggs
in each nest.
Rabbit cookies-The children will be
delighted with rabbit cookies for Eas-
ter, so be sure to provide yourself with
a rabbit cooky cutter. The rest Is
easy. Ice the little cakes with hard
white icing and give them chocolate
eyes and tails.