Games for All Occasions

by Mary E. Blain

Easter

Easter Day should be a peaceful, happy day of rejoicing, thanksgiving and praise to the Giver of all good. Easter is symbolic of a new life, and a brighter one. It is springtime, the sun shines brightly, and Nature smiles. She is rejoicing because her dead are coming to life again. The trees, the grass, the flowers all rise up in the glory of a new and beautiful life. Chrysalis and egg are not strong enough to keep back the new life of butterfly and bird which rises skyward to rejoice, each in its own way.

One of the oldest and most characteristic Easter rites and the most widely diffused is the use of paschal (Easter or Passover) eggs. They are usually dyed in various colors and people mutually make presents of them. There can be little doubt that their use at this season was originally symbolical of the revivication of nature, the springing forth of life which in turn is symbolical of the ascension.

In some parts of the country colored eggs are hidden in nests or in corners, and the children have a great deal of pleasure on Easter morning hunting for the eggs which, according to German folk-lore, were brought during the night by the White Rabbit.

Here is an idea for an Easter Luncheon which would be appropriate at this season.

A LUNCHEON IN WHITE AND YELLOW

Use a large plateau or mirror for the centerpiece, in the center of which lay an irregular piece of real (or artificial) moss about one-half the diameter of the plateau (to represent an island.) Stick a few sprays of asparagus and maidenhair fern in it and a number of white and yellow spring flowers—the crocus, jonquil, daffodil, daisy and snowdrop. Cut the stems of the flowers in various lengths to give a better effect. Place a few (artificial) little fluffy chickens on the island and several downy ducklings in the surrounding lake (mirror.) Or use a vase of jonquils and daffodils for a center piece.

Place cards may be made by cutting bristol board into egg shape or oval pieces. On a portion of this card spread some mucilage and sprinkle yellow sand over it. Then stand a tiny yellow chick (these are made of wool and can be purchased very cheap) on the sand (using glue) and close behind it glue the small end of an egg shell. Similar cards can be purchased all ready decorated.

Serve a grape fruit cocktail first. Cut the grape fruit in half, take out the fruit in as large pieces as possible, place in a bowl with the juice. Mix with this a small amount of white grapes, halved and the seeds removed, and a portion of pineapple canned or fresh cut in small pieces and some of the juice or syrup from the pineapple. Add a little sugar and angelica wine if desired. Remove the pulp from the grape fruit, fill each half with the mixture and serve on doylie covered plates.

For a relish use celery, white radishes, small yellow tomato pickles or pickled white grapes.