Show EGG LUNCHEON Unique e and Delightful Function Possible with Small Outlay I T each cover coer place a delicate AT e filled with hepaticas he auras I v violets or other wild t if obtainable As a centerpiece be pret prettier prettier tier thaI a flat dish of wild violets mixed with tt ih c ferns These look more natural if f taken rip lip roots and all alland alland and a after doing duty as a table decoration decora tio tion they Gan be transplanted to a shady nook in the thc garden Ii El so fortunate as asto asto to possess poss s a brass leaf wind harp from the tle Chinese quarter suspend it fro front the Ilse center light and the sing singing ing leaves will tinkle sweet mu music ic at every breath of oC air Two menus are arc here given ghen neither of them very cry difficult to prepare and both very ery Potato SOli Soul Will Willi Egg Balls crabs I ill in Batter Egg girl Palalo Salad Eg Egg Crackers CaIrs H Hal 01 funs Custard Tarts or Custard Lad Lady I I aCca 11 it hi Egg JI holds olds Creamed Soap rill Egg O cr Fritters Rusk Egg Crackers Eggs Pond POId Lily Lil Salad Eg N cst Padding ur In Eggshell and of Egg Sa Sauce II co will ui Grated Maple Sugar Shur The Tho Egg Bella i I Arc made h y mashing time the yolks of four cn cg os s which t r have hae been boiled for foros thirty tes with ith i the yolk oj of one raw egg and one teaspoonful of oC flour pepper salt and chopped parsley Make into balls and boil in the soup for two min minutes minutes utes EI Egg Noodles Noodle tor Ore am Soup Rub vo o eggs as sifted flour and as little salt alt a athey IS s they the will absorb roll out thin thill ps ilS a 1 water dust over oer a little flour then roll roil over oer and over like a jelly roll Cl Cut t ofT o oen ff cr en thin slices from froni end of o the roll shake out into long strips trip and put into inn o the boiling ng soup Cook about two min ides Deviled Crabs Two tablespoonfuls fine breadcrumbs yolks of two eggs juice of o f lentos lemon half a teaspoonful teaspoon Cui of mus mustard tard salt pepper a dash of oC paprika one cupful of drawn butter and one cupful of crab meat chopped fine Mix one of the crumbs with theother the theother other ingredients Fill large clam chant scallop scallop lop or crab shells that lint have hac been boiled and amid cleansed Sprinkle top with tin tiny bits of butter Brown slightly in a quick oven and serve sere in inthe time the shells Omelet In Batter Make a batter balter of two e eggs Es and a putt pint of milk with h sifted flour to thicken Fry Fr an omelet when taken from the thc stove cut Clit cutin in squares Dip cach e in the bat batter ter and Iid fry ad a brown iu in deep salted fat fatE E s and nd Potato Salad Said SaladS Shell S hell t 1 freers g a have been hard boiled for or thirty minutes Placing them in iii cold water aft after r boiling makes them shell easier casier Chop line hue with a table knife Dice three or four hot boiled potatoes adl to cut eggs c s and mi mt x ill iii with French dressin r When hen cold serve serc on watercress with amore dressing oh individual salad plates Lemon Custard Puff paste 1 may lay he be filled with this or it can b be served very cold in sherbet glasses Put time the grated rind of t two vo lemons and juice of three into a pint of oC boiling w water ter Sweeten to taste Beat wh whites tes and ant yolks of eight eggs separately then lien and pour poor gradually into the other ingredients beating vigorously all tIme the time Stir in iii do double ble boiler until it thickens Oyster Fritters Beat until light add half a t pint of milk a pint lint of si silted ted flour a aI I teaspoonful oi of powder half a of salt and dash of o pepper all till Chop twenty oysters which have been drained and add to the batter Drop into deep boiling lar lard them a rich brown oti both sides Pond Lily Illy Salad Sahli Makes a tempting dish the dark outside lettuce leaves on oit individual plates Slice a piece Ir from m the large ends of as many eggs as re so that they will stand on the lettuce Front From the top lop downward with witha a sharp knife cut the white of each e ein cog cogin in in as you OU would hn orange skin Skill leum letting them fall apart like the petals petal of a lily lih Remove and grate the hard yolks Season Sea on with salt pepper a little mustard and with salad spoon and fork mix in somie sOllie French dressing Fill FiJI the center of each lit lily with the grated yolks and from the center of If each ach with a pointed spoon make s several cral rays of mayonnaise dressing to simulate pollen The Tho Egg EgR Pudding Is made by filling empty eggshells which have been saved ac l for time purpose with a small opening un one a solid cornstarch Custard This has been Leen di divided when what boiled into three parts and colored pink with a few drops of cochineal brown with chocolate and gran with vegetable coloring When very cr cold the shells hells are arc carefully broken away and the daintily colored Easter eggs arc served on a roun round dish in a border or nest made by whipping p ping the white of one egg with a half pint of double cream and grating maple sugar over aU all parts of time the nest t |