Evening star. [volume] (Washington, D.C.) 1854-1972, 1930-04-18

fluffy chicks and ducklings, lilies and
other flowers will provide novel center
pieces for the Easter table. Ferns
potted plants and cut flowers are all
appropriate for Easter decorations. A
pretty table decoration Is basket OF
flowers in the center and tiny baskets
filled with the same blossoms at each
guests place. If roses are used for deco
rative purposes, the table linen and
chinaware should be of the finest. Use
red roses at night, and pink, white or
yellow in the daytime. You can secure
charming effects in table decorations by
combining flowers and fruit.
Arranging Cut Flowers.
Not every one knows how to make up
q bouquet. The perfect bouquets are
those which are confined to one kind of
flower, care being taken to avoid too
great compactnesS. Nature loves elbow
room in a bouquet. A solid mass of
flowers is permissible in decorations
where only color effect is desirable, but
never when the individual beauty of the
flowers is to be enjoyed. If several
varieties of flowers are used. they should
be of the sorts that will harmonic.
Cut flowers should have stems long
enough to lift them well above the vase
in which they are placed. To arrange
short-stemmed flowers, cut a piece OF
wire netting to fit in the top of the
dish or low vase in which the flowers
are to be placed and stick the stems
through the meshes. This makes a
nice mound, and the net may be lifted
out and the dish refilled with water
without disturbing the flowers.
Easter Place Cards.
A large boouet of Easter lilies may
be used for q table center-piece. In
this case, place cards may be IN the
shape of a lily, painted with few
forRet-rne -nots These may be made
out of celluloid. Lily-painted table
cloth and napkins Of crepe paper may
be used.
Pretty place cards can be made by
cutting Sits in pale blue cards and put
ting through the Sits of each card the
stem OF a yellow or white pansy. Write
In gold lettering: There's pansies, that's
for thoughts" Crocuses daffodils, tu
lips, primroSes and hyacinths are other
appropriate Easter flowers.
A quaint and pretty place card for an
Easter dinner or luncheon is a tiny,
fluffy chick standing on the name card,
with astonished bill opened wide for
f1rst "cheep" at sight of the wide world.
If you wish an appropriate and easily
made Easter favor, paste tiny Easter
picture on card, letter it in gilt, or
write on 1t an Easter verse, which may
be read aloud at the table Varied pic
ture subjects appropriate for the occa-
sion may be bought at slight cost.
Eggs and Chicks.
Eggs are the traditional food of Easter
and must appear in some form to give
the right background of the day. It is
an appropriate time to introduce your
favorite egg dishes and other food
nodded In the form of eggs.
Eggs may be colored greenish shade
by first boiling parsley leaves in water
until the water becomes green, which
should be little darker than the de-
sired color for the eggs The leaves
should frst be put in the water to soak
over night, then only a few minutes
boiling will be needed in order to ex-
tract all the color. Eggs boiled in vine-
gar in which beets have been kept will
take on a pink or light red color
To improve the flavor of your boiled
esse. chop them up with some freshly
grated horseradish. II you don't like
horseradish, chop the eggs up with butt
Ter, pepper and salt. Your toast can
be made egg-shaped by using an egg
SNAPPED cutter. Consomme can be served
with egg balls and ice cream can be
egg-shaped and in several colors.
Empty some eggs through good-sized
holes made in one end of each egg shell,
rinse, Dry and oil the shells. Use any
sort cake batter, preferably of a golden
yellow color, filling the shells two
thirds full with the batter. Stand the
shells upright in a small tin and bake
Let cool for i've minutes, then peel off
the shells. Dip the cakes In fondant or
tinted icing and you will have egg
shaped cakes.
To make an Easter nest, cut some
young cabbage leaves in thin strips and
arrange them on a plate in the shape
OF q nest. Peel some hard-cooked eggs
ana roll them in powdered parsley, or
cut them In halves or quarters and
place them in the cabbage nest. Put
some salad dressing on top and serve
with crisp crackers and cheese balls.
Attractive chicks may be made by
molding some finely mashed cold DO
tatoes into the shape of chicks. using
small cloves for the eyes and a bit of
green pepper for the beak, and serve
with parsley. They may also be made
OF cottage cheese and finely ground nut
meats mixed with salad dressing, then
formed the same as the potato chicks
but each chick must be well covered
with egg yolk which has been rubbed
through a sieve. The serving may be
made on a lettuce leaf to each person.
Desserts and Salads.
There are many suitable desserts
from which to choose for your Easter
dinner or luncheon. very appropriate
one is blanc mango eggs in orange
nests. Mold the blanc mango to re-
semble eggs. Cut the oranges in halves,
remove and cut up the fruit, then re-
turn the fruit to the cup of peel, lcav-
ing room for blanc mango Gag in each
To serve cheese balls in rice nests,
mix one tablespoonful of -four with one
third teaspoonful of salt, little mus
tard, a small pinch of cayenne pepper,
and one and one-half cupfuls of grated
cheese. Then whip in the whites of
three eggs beaten very stiff Form in
egg shape about the size of large birds
eggs. Roll in the white of egg, then in
cracker crumbs, then fry quickly in