Show I IAN AN EASTER DINNER f CORK LIA C BEDFORD ORD ASTER is now close at hand band and It EASTER E seems but fitting that we should j I plan a special dinner for tile the day da j I IWhite White Is the Easter color white and gold goldstand standing stand ins next In favor The stately Resurrection lily is 18 tife th chosen symbol of Easter but as It Is not not always obtainable white azaleas hyacinths or other white flowers mar ma be substituted Signalize the day da even If It It Is a 8 simple home din dinner ner ncr by br a single flower Clower spray at each place and a center piece though the lat 1st latter ter tel may mar rna r be he small For a formal meal the place sprays may ma be tied with nar narrow narrow narron row ron white whito ribbon or they tho may m y be ha ar an arranged ranged In Jn small email holders such as bisque swans which will serve as favors For Forthe Forthe Forthe the menu itself the tho would be feasible fea in almost ass any an suction of the country Oysters O on the Half Shell Consomme Baked BaIted Rock Fish Potatoes Cucumbers Crown of Lamb Mint Jelly JeU Rice Croquettes Pegs Peas 0 Asparagus Salad Ice Cream Panel Fancy Cakes Coffee For those who live fIve Inland and cannot obtain fresh freeh oysters o it would be Quite per permissible permissible miscible to serve halved grape fruit as s a substitute the time pulp being loosened in hi each piece of ot halved fruit that it may be bethe bethe bethe the more readily eaten A hearty heart meal should never begin with a heavy soup hence a thin clear or consomme Is I most suitable When hen the cook JB je J not an adept It may be found truest economy to purchase a can or jar put up by some seine concern it may also be pun pur purchased chased In bulk from a caterer To make sufficient for six persons cut voIle oile olle pound I of or lean Jean beef bee In small pieces also two to pounds of veal eal ul Melt one tablespoonful of butter in the soup SOUl kettle and in iii it brown of the beef Add the remainder of ot the meat neat and nd two and a pint Jint of ot cold cohl water Heat H at slowly skimming until it boPs bolls then draw drs W to owe ose side cover coer and simmer gently for Cor four hours Add one heaping t each ach of 9 t chopped onion and amid carrot of ofa Q Qa ofa a bay ba leaf Itaf a sprig of parsley a stalk Of Or celery c ler a clove cloe or one e teaspoonful of salt It and a dozen peppercorns peppercorn and simmer Himmel for forone forone forone one hour longer Strain Str ln without pressure through two of cheesecloth and set st away Next morning remove the congealed fat ft from the surface Taste to see that the seasoning is right and it itis itIs is ready road to heat Any fish weighing three pounds or more may be selected accord accordIng accor according Ing to your our market Wash Vash wipe and an I It if desired stuff Arrange in a baking pan lard with a n number of or tin thin slices of or larding harding pork ork and bake hake in a hot oven until the tile flesh le h draws away awa from the Ute bones This will take from forty to sixty min nun minutes minutes utes mites according to size alas To serve sene with it have hae about a quart of potato balls cut raw ra Soak them in ill cold water until needed Boil in salted water until fairly tender Drain put In a u saucepan dredge dred e 1 lightly with salt and paprika then pour Jur pourover P ur over 01 them three thrE e tablespoonfuls of melted butter butt r Stand at the side of th the thA fire where when the r cam absorb the butter and when in I the dish s with chopped parsley The cucumbers are to be thinly sliced soaked in Ice water until crisp then drain them and serve with a F ench dressing The Time butcher will use all of the ribs of ne animal for tor the crown of ot lamb Jamb The back bone should be slashed between betten each rib and the rib bones prettily before the moat meat is drawn Into the cir circular circular circular cular or crown shape About one hour and a half will be required for roasting as lamb lumb should be thoroughly done It ItIs t Is well vell en to cover cov r the end of each bone bonc with buttered paper lapel to prevent burned and unsightly tips To add a K festal ap appearance appearance to the dish each bone may be finished with an ornamental paper frill I The Time peas will probably be of or the tle canned varlet variety Wash Wish them repeatedly after draining and let stand in cold col water for two hours Finally heat hOat in a little sea seasoned Sf a butter Ilean Ilea them in the center of the e crown Cown own of meat Boil Boll one cupful of washed rice in l Mater wat 1 for ten tell minutes t then Own en drain and amid put it in a double boiler Add one pint I of strained tomato and amid a high seasoning of salt nIt pepper and onion Juice and anil cook until the th Mould is absorbed Add hl one tablespoonful of ot butter one tablespoonful of or chopped parsley and one well beaten egg l turn out on a greased di dl dish h 11 and set Ret aside aMide When hen cold form Into small cro croquettes CroQuettes erx ey ad a crumb them Fry in deep smoking hot fat an ay recently de do described described scribed in detal In I this column and drain on naner aDer before servins The asparagus for the c flad ad should be bo boiled in salted water until tender then laid in coM cold co water until chilled This Thishel heightens hel the color For use us dry it on a cloth and ant marinate with a French Fr dress dressing dressIn lug ing In Serve on blanched lettuce l tt uco leaves the romaine variety if Ir iK and pass laSS extra dressing with it As cream Is at times difficult to obtain and at all U times is expensive the th lot fol following lowing Ice cream will DO be found extremely good and not over costly Scald a it pint and nd a 1 half of milk in i a double boiler I Rub one heaping tablespoonful of flour to a thin paste with some sonic milk mille turn it quickly into the th hot milk and auml stir sUr until slightly thickened cover cor and ami cook for fora a full half hour Beat together to ether four eggs e ennd and amid one cupful and a half halt of or sugar Turn into the cooked milk and stir steadily until a as thick as custard then strain and put aside to chill Flavor with one I tablespoonful of or vanilla or any flavor desired dEsir n add one pint of cream and turn Into the freezer When frozen hard with withdraw withdraw withdraw I draw the dasher work vork ork the cream down downin downia in ia the can cover coer and repack with more mor morIce ice and tand salt and set aside for two hours to risen With this as at a 3 foundation a plain cream may be changed chan e from time timeto to time by b the addition of pulped fruit crumbled stale macaroons etc Any good d cake recipe may be he used for forthe forthe forthe I the small cakes but as the dinner has been a full one and the cream cram is rich a sponge or other light cake cak will generally I prove more acceptable than some richer kind The batter may ma be baked In iii sheets and cut as desired or in small fancy I moulds In either case the cakes are fin finished by b covering with icing into which while soft may ma be pressed bits of or can candied candied died fruits dra ees or other small can candles candies 1 i dies of ot any color desired Last hut but not least comes the coffee It should be strong clear and piping hot It is gen gun I orally preferred without cream but a I Ismall small pitcher r may ma be passed for tor the th few who desire it I i Ii |