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.
MENU
Clams on the Half-Shell.
Cream of Chicken Soup.
Green Peppers Filled with Creamed Salmon.
Patties of Sweetbreads and Mushrooms.
Chicken in Rice Border. New Potatoes.