bit.

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.

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 yello