April
April brings many other good things beside the showers typical of the month; summer now begins to declare itself, and flowers, fruits, and fresh vegetables are in season. Easter usually comes in April, and brings not only a religious festival but a gala day as well, for Easter Monday is holiday time the world over. To keep it hospitably, let us have an
EASTER LUNCHEON
FOR AN EASTER LUNCHEON.
For this, no flowers are so appropriate as jonquils, for they are the colour of spring sunshine, and have a suggestion of gaiety all their own. They do not lend themselves to any arrangement other than the massing of them in a bowl, but they do blend well with violets; and if your luncheon is very elaborate, the two may be used, the jonquils in the centre and the violets in a wreath around the bowl, or in smaller bowls about the table. A mahogany table is at its best with yellow flowers, each setting off the other; but whatever the table, lay it with doilies; if you have a yellow and white centrepiece, use it, but if not, choose a white one. Candles are not to be used in summer weather, unless, as one sometimes sees them by way of decoration, they are unlighted.
EASTER EGG.
EASTER FAVOUR.
In addition to your little dishes of radishes, almonds, candied ginger, and other relishes on the table, have some filled with Easter eggs in candy. Each guest may have a tiny, downy chicken at her plate, such as fill the shops at this season, or if you prefer, a box in the shape of an egg, filled with bonbons, or rather candy eggs. These boxes come in all prices, ranging from a few cents for those of plain cardboard to the expensive ones in satin which are imported and cost an alarming sum; one will have no trouble in finding something pretty within her means.
The ice cream for an Easter luncheon may be very attractive; it comes in various egg forms from the caterer, but the prettiest is that which is in small eggs of ice and cream, in different sizes, served in a nest of spun sugar of a straw colour. There is also a large form in which a hen sits on a larger nest of the same sort with little chickens peeping from under her wings, but this is rather too elaborate for a luncheon. If all caterers' forms are out of reach, the best substitute is made by serving rounded spoonfuls of a very yellow cream as nearly like eggs as possible. The menu for the luncheon should consist principally of chicken and eggs in different styles.