Evening Republican, Volume 59, Number 73, Rensselaer, Jasper County, 17 April 1917 — APPROPRIATE DISHES FOR EASTER WEEK [ARTICLE]

APPROPRIATE DISHES FOR EASTER WEEK

Eggs. haro. chicken and salads figure conspicuously in tlie Easter menus, the eggs and chicken because of the Easter symbolism; ham, since it is connected with eggs from*"a gastronomic standpoint. and salads . because when Easter comes fresh green viands are particularly enticing. Here is a good recipe for smothered chicken, which may well he the principal item of an Easter luncheon or dinner. Split the chicken down the back, season with salt and..pepper, arid dredge well with flour on both spies. Put into a hake pan a small cupful of stock and a quarter of a pound of luittpr;"’Arrange the giblets on the bottom and on them lay the chicken, breast down, (’over the pan closely and haste every ten or twelve minutes. Allow about fifteen minutes to the pound in roasting. When tender take out the chicken and lay on a hot plate. Wash the -giblets. add a cup of rich cream and serve-with blsVrtit These should he buftermilk or beaten bisT,> make chicken a la Baltimore, prepare the chicken ns for boiling: then cut into joints, wipe" dry. season well vrtfff salt and pepper and dip into beaten eggs~r-tben roll in fine bread crumbs. I’luce 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. Make ji good cream gravy to fieur over tite chicken and serve with corn fritters and thin, crisp slices of hficon. A savory egg dish foff an Easter luncheon or supper includes eggs ami 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 butter as many rounds qf thin bread, each piece a little larger in diameter than qre artichoke buttons. Place tlje artichokes on the rounds of bread, and then over each one dgop a poached egg. trimmed to the exact size ,of the bread foundation. Pour over the egg a small quantity of sauce Holhtndaise. Add a dash of paprika and serve hot. To make tlie Hollandnise sauce rub to a cream a half cupful of butter; then add the yokes of two eggs, one at a time, beating well after each

addition. Prit in the juice of a half a lemon, a saltspoonful of salt, a dash of paprika or cayenne and a half cupful of boiling water. 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 addition of ft few tarragon leaves blanched and cat up very small.

Scrambled eggs with green peppers make a very good Easter dish. For four or five persons at least six eggs should he used. Toast slices of bread for each person and lay in a dish to keep hot. Put a tablespoonful of butter in the frying pun., and while heating break the eggs Into a howl. Allow a tahlespoonful of cream or water to each egg. Milk js riot good for omelettes or scrambled'eggs. As soon as the butter is melted* arid begins to bubble, turn the eggs in, and as the whites begin to-set lift and stir \vith_ji silver fork. Have ready-two finely .chopped sweet green pep pers from which the seeds have been retrieved, and aficr the eggs begin to nook stir the peppers through the mixture. <’ook a half moment, dish on the hot toast, garnish with a little watercress or parsley and serve at once. ~ A beuutifuFlooking salad to serve at Easter is the water lily salad, which is ns delicious to tin* taste as its appearance suggests. To make this salad cut tlie whites of hard-boiled eggs into pointed. petal-like strips. Keep out a couple of yolks, but mash the rest. Mix with mayonnaise and fill the calyx of the arranged petals with the mixture. Put the remainder over the petals to give the appearance of pollen. Cut lettuce leaves in fine points to simulate the outer leaves. Served- on a low glass dish this salad appears at its best. It is better served cm individual glass dishes than on a larger platter. Green pepper, lettuce and tonmto salad. Crisp the lettuce leaves by laying in cold water fqr half an hour. Then shake dry and lay on the ice. Take the-sweet green or red peppers arid with a pair of scissors cut the peppers ill lengthwise ribbons. Slice the tomatoes. Arrange the tomatoes on the lettuce leaves and sprinkle the pepper ribbons over all. Dress with mayonnaise or French dressing.—New York Herald.