Show appropriate FOR EASTER WEEK eggs ham chicken and salads figure bously in the laster menu the eggs and chicken because of alie rister r ister symbolism ham since it la connected with eggs from a gastronomic stand point and salads because when raster comes fresh green blinds are particularly enticing sicre Is a good recipe for smothered which may well be the item of nn raster luncheon or dinner split alie chicken down the back season with salt and pepper and dredge well with flour on both sides put into a bike a small cupful of stock and a quarter of a pound of butter arrange the giblets on the bottom and on them lay the breast down cover the pan closely and bastes every ten or twelve minutes allow about fifteen minutes to the pound in roasting tender take out the chicken and lay on a hot plate ash the giblets add a cup of rich cream and serve with biscuit these should be buttermilk or beaten biscuit to make chicken a in prepare the chicken as for boiling then cut into joints wipe dry season well with silt and pepper and dip into beaten eggs then roll in fine bread crumbs place in a well buttered pan pour olive oil or melted butter over them and bake in a steady oven for twenty five minutes when tender remove to a hot dish slake a good cream gravy to pour oscr the chicken and serve with corn fritters and thin crisp slices of bacon A savory egg dish for an easter luncheon or supper includes egge and artichokes to make this dish steam or cook in highly salted water as many artichoke buttons as there are guests to serve brown delicately in bolter as many rounds of thin bread each piece a little larger in dl im pter than are e buttons place the artichokes on the rounds of bread and then over each one drop a poached egg trimmed to the exact aizo sizo of the bread foundation pour over the egg a small quantity et sauce hollandaise Holland alse add a dash of paprika and serve hot to make atie hollandaise Holland alse sauce nib to a cream a half cupful of butter then add the yokes of two eggs one at n ame beating well after each 1 arves addition put in the juice of a half a lemon n of alt n dash of paprika or cayenne and n half cupful of boiling set the bowl containing the mixture in a saucepan of boiling water and stir rapidly and constantly until it thickens like boiled custard tarragon vinegar may be used in place of the lemon juice with the of a few tarragon leaves blanched and cut up very small scrambled eggs with green peppers boale a very good I 1 aster dish I 1 or four or five persons at least six eggs should be used toast slices of 1 read for each person and lay in a dish to keep liot put a tablespoonful of butter in the frying pan and while heating break the eggs into a bowl allow n tablespoonful of cream or water to each egg milk Is not good for ome lettes or eggs As soon as the butter Is melted and begins to bubble turn the eggs in and as the whites begin to set lift and stir with a silver fork have ready two finely chopped sweet green peppers arora which the seeds have been removed and after the agga egga begin to cook stir the peppers through the mixture cook a half moment dish on the hot toast garnish with a little watercress or parsley and serve at once A beautiful looking salad to serve at easter Is the water illy salad which Is as delicious to the taste as its appearance suggests to make this salad cut the of liard boiled eggs into pointed petal like straps keep out a couple of volka but the rest mix with mayonnaise and fill the calyx of the arranged perils with the mixture put the remainder over the petals to give the api bearance pe arance of pollen cut lettuce leaves in fine points to simulate the outer leaves served on n low glass dish this salad appears at its best it Is better served on individual glass dishes than on a larger platter green pepper lettuce and tomato salad crisp he lettuce leaves by laying la cold water tor halt nn hour then shako dry and lay on the ice take the sweet green or red peppers and with rf pair of scissors cut the peppers in lengthwise ribbons slice the tomatoes arrange the tomatoes pes on the lettuce leaves and sprinkle the pepper ribbons over all dress with mayonnaise or french dressing bew herald |