Evening star., 1934-03-23

Easter 1ullCllCO44 Va NAAAA-N~ -
Bile tends toward the selectlon
of those which have deIlcate
and spraying effect. Candles
are not used at luncheon except IN
homes where artificial light is neces-
sary. For a formal table arrange
ment, slender amber bud vases, three
in number, may hold pink and yello"
roses. which should be repeated in
center amber vase with the ADDITION
of daffodils. pink fox gloves, mar
guerites and ferns.
For an informal table this same
effectiveness of height may be secured
by an open arrangement of Jonqulls
and narcissuS in a tall flower holder
topped by gay porcelain bird ano
placed in low dish filled with water
through which tiny pebbles gleam
Yellow daisies in smaller holder
and an iridescent butterfly would ado
interest and balance to the decora-
ton.
Other flower arrangements are yell
low daffodils in a blue glass bowl, OF
a green glass bowl, filled with yellow
roses. Low silver candleSticks, with
yellow candles; blue candles in brass
CandlestickS, and drinking glasses IN
clear amber are other attractions
Either lace, linen, or damask table
cover would be appropriate With any
of these settings.
For a formal table, chocolate rab-
bits resting on mounds of tiny green
stick candles face center mound OF
almond eggs, all arranged on low, sill
yer comports. On another table small
yellow chicks may stand guard on the
edge and beside odd-shaped little
China nut dishes, while larger candy
chicks top the gay hard candies in
two amber glass comports.
Bread. olives, small pickles, celery
nuts. potato chips, candy. crystallized
fruit and artichokes are eaten with
the fingers. Asparagus tips, crisp ba'
con, French fried potatoes. and cake
without sticky icing. may also be eaten
with the fingers. Corn on the cob is
not served at formal affairs. If it is
served, break the ear into three-inch
pieces and hold in one hand only
while eating 1t is only in the privacy
of ones family circle that one may
pick up with the fingers chicken
bone or chop bone.
Fruit Relishes.
Place a ring of unhulled straWber-
ries around a mould of powdered
sugar on a paper dolly in the center
of a salad plate The berries must
be large and of good flavor. The
sugar is turned out of small, round
glass salt cellar to form the mold.
Guests pick up the berries by the
hulls, dip them in sugar and eat them
from the fingers. No crackers should
be passed
Arrange unsugared or slightly sug-
ared sections of grapefruit in sherbet
glasses. Garnish with a sprig of mint
or a green maraschino cherrA Serve
with hot salted crackers. Use an
orange spoon or teaspoon for all fruit
cocktails.
Alternate sections of grapefruit
with large orange sections. Unless
the grapefruit is very sour, the
orange will supply enough sweetness,
as all fruit appetizers should be tart
Do not garnish. as the color scheme
and flavor contrast is already sufi-
cient
Berries, melon, tart apple and
peeled grapes form the best contrasts
to the canned fruits, while banana is
delicious in an all fresh-fruit coack-
tail. Use sugar sparingly. and never
when canned fruits are used. Always
squeeze lemon juice over a bowl of
mixed fruits as soon as it is pre-
pared, the juice of one lemon to each
six coacktails. This not only brings
out the favor, but prevents the fruit
from turning brown from exposure to
the air. A little chopped citron adds
a good flavor and texture to a fresh
fruit cocktail, but does not combine
well with canned fruit. Hot cheese
straWs or cheese crackers are the best
accomplishments for fruit cocktails.
Vegetable Dishes.
A colorful vegetable plate-Bake
and stuff an Idaho white potato. Cut
some string beans in one-inch pieces
and boil them in salted water. Pre-
pare some buttered beets, creamed
parsnips and sauted mushrooms. Ar
range the vegetables attractiyely on
a serving plate, sprinkle grated cheese
over the beans and garnish the plate
with parsley. Serve nicely seasoned
and piping hot
Egg and Mushroom Croquettes.-
Melt three tablespoonfuls of fat, add
four tablespoonfuls of flour, half a
teaspoonful of salt, a little pepper
and mix well. Add one cupful of
milk gradually and cook over low fire,
stirring constantly, until thick Add
one cupful of chopped hard-cooked
eggs, one cupful of sauted mush-
rooms, one teaspoonful of chopped
parsley and mix we'll. Add more sea-
sonings if necessary. Spread on a
plate to cool. Shape into balls, roll
in fine cracker crumbs, then in beaten
egg diluted with one tablespoonful of
water. Roll in crumbs again. Fry in