,
choose a white one. Candles are not to be used in summer weather,
unless, as one sometimes sees them by way of decoration, they are
unlighted.

[Illustration: EASTER EGG.]

[Illustration: EASTER FAVOUR.]

In addition to your little dishes of radishes, almonds, candied ginger,
and other relishes on the table, have some filled with Easter eggs in
candy. Each guest may have a tiny, downy chicken at her plate, such as
fill the shops at this season, or if you prefer, a box in the shape of
an egg, filled with bonbons, or rather candy eggs. These boxes come in
all prices, ranging from a few cents for those of plain cardboard to the
expensive ones in satin which are imported and cost an alarming sum;
one will have no trouble in finding something pretty within her means.

The ice cream for an Easter luncheon may be very attractive; it comes in
various egg forms from the caterer, but the prettiest is that which is
in small eggs of ice and cream, in different sizes, served in a nest of
spun sugar of a straw colour. There is also a large form in which a hen
sits on a larger nest of the same sort with little chickens peeping from
under her wings, but this is rather too elaborate for a luncheon. If all
caterers' forms are out of reach, the best substitute is made by serving
rounded spoonfuls of a very yellow cream as nearly like eggs as
possible. The menu for the luncheon should consist principally of
chicken and eggs in different styles.

MENU

CLAMS ON THE HALF-SHELL.
CREAM OF CHICKEN SOUP.
GREEN PEPPERS FILLED WITH CREAMED SALMON.
PATTIES OF SWEETBREADS AND MUSHROOMS.
CHICKEN IN RICE BORDER. NEW POTATOES.
LEMON AND PEPPERMINT ICE.
EGG SALAD. CHEESE STRAWS.
ICE CREAM IN EGG FORMS. CAKE.
COFFEE. BONBONS.

The peppers are prepared by cutting off the small end and filling them
with creamed salmon, heating them in the oven before serving. The
patties are to be purchased at the bakery and filled with a mixture of
sweetbreads and canned mushrooms. The chicken in rice is a delicious
dish, and one easily prepared, but seldom seen. The white meat of two or
if necessary three chickens is stewed until tender, then cut into
pieces about four inches by two, and put in the centre of a border of
boiled rice which has been turned out on a round platter; a sauce made
of the strained chicken stock, thickened and with cream added until it
is white in colour, is then poured over the whole. If sherry is used it
should