The meat course consists of creamed chicken, creamed sweetbreads and creamed veal. Carefully cut about one-third of the shell off the top of as many eggs as needed. Remove egg and fill shell with the hot creamed meat, (use three shells for each plate, each having a different filling) and replace top of shell.
Form shoestring potatoes into a nest on a serving plate and place the stuffed eggs in the nest. (Tap the filled egg slightly on the end, indenting but not breaking it and the egg will easily stand on end.)
Or make a nest of mashed potatoes pressing it through a fruit press or potato ricer and place in the center of it meat croquettes, oval shaped and very delicately browned.
Bread sticks or tiny rolls tied with white and yellow ribbon. Mould the butter into the shape of an egg.
Escalloped corn in ramikins.
Salad of California Asparagus tips on bleached lettuce leaf: Place a ring of hard boiled eggs around the stem end of asparagus (slice hard boiled eggs cross-wise, remove the yolk and thrust the ends of asparagus through the white part) serve with French dressing.
If ice cream is to be served on plates, have vanilla and orange flavors packed in a tubular mold, the orange in the center and the vanilla around the outside so that when cut it has the appearance of a slice of hard boiled egg.
If the cream is served in glasses have the two colors moulded in the form of an egg.
Serve lady fingers and egg kisses, or angel food and sunshine cake.
At each place have salted almonds in a yellow egg shell cup. Color the eggs a rich yellow, cut off about one-third of the top and remove egg—use the larger portion of the shell, mash the end a trifle and glue to a small oval paste board.