Zurich Herald, 1925-04-09, Page 2MAKE A REAL EVENT ,OF E ITER DINNER
The Easter dinner should be an out- Potatoes with. Lenton Butter call for
standing feature, of the spriegttme,!,sonrrd potatoes bailed iii, their ,skins,'
for Easter is a day like Chrtet''then peeled, placed in a lot dish and
and Thanksgiving, na`s
givi.ng, when friends from' covered with lenion `butter, wi ich` s
afar aro welcomed, when families!'niade by creaming together one and :a
gather in reunion, and when the girlsl half tablespoonfuls of butter; one
' and boys aro home from college where tablespoonful of .finely chopped pars -
they have been dreaming for weeks, ley and the same • quantity of lemon
doubtless, of mother's delicious cakes; juice. Sprinkle the potatoes with
, her fragrant rolls and all the other paprika before sending to the table,
good things :which only mother can Butterfly Salad is very ornamental,
make, but should not be served when the din-
Of course the best tablecloth will ner begins with a fruit cocktail; if
be forthcomingoil, if doilies are pre- souls is ,served first, or when the roast
Seared, one has a wide choice of linen, is not preceded by either soup or ap-
petizer then a fruit salad is quite
lase or paper, Silver: paper doilies.
are now used with: excellent effect on correct. For the Butterfly Salad one
well -finished tables. A centrepiece of :will require a can of sliced pineapple,
flowers or ferns will make the table two large seedless oranges, two red
most attractive. apples, one canned pimento or one or
As for the menu, here is the tra- two green peppers, and Iettuce leaves.
ditional and really most delicious din- Arrange lettuce leaves on the incli-
ner plates, breaking the ribs to
nee for Easter: make them rest flat; then on each
• Fruit Cocktails lettuce lined plate place two halves of
Roast Lamb Orange. Mint Sauce sliced pineapple, curved edges to
Potatoes with Lemon Butter gether. Over the pineapple place
Canned Peas or Creamed Spinach slices of red apple, unpeoled, and top
Butterfly Salad
or
Springtime Salad
Easter -Lily Pudding Golden Sauce
Strawberry Fluff Cake
Coffee
with slices of orange arranged in the
same way. These fruits form the
wings of the butterflies. Now from
the canned red pimento, or the flesh
of the green pepper, cut pieces for
the bodies, and little fleck of marcs -
chino cherries and green pepper to
It is not elaborate, for a large por- make the correct spots on the wings.
tion of. Many of the dishes may be pre-' Cut the feelers from thin strips of
pared the day before. The fruit for; celery. Serve the salad with any pre
the cocktails, the dessert and the cake ferred dressing.
will he all the better for a day's so -j Springtime Salad is made from all.
joule) in some safe place. And most, the spring vegetables that are avail
of the other dishes may be partially +,able—tiny green onions, water cress,
prepared—the vegetables washed; theradishes, a cucumber if it can be had;
stuffing for the lamb made, if it is de- I and lettuce. Shred all the vegetables
cided to fill it; the china and table-, except the lettuce and mix them with
ware brought forth, and everything your fa\lorite dressing. Serve on let-
but the actual cooking and placing of tuce leaves.
the dishes completed before sunset on Easter -Lily. Pudding is very delicate
Saturday night. and very pretty. 5 rett.. Make it b - ciissoly-
Far the cocktails one may use, ing a quarter cupful of cornstarch,
orange or grapefruit halves for cups;; half a cupful of sugar and a quarter
or small glasses or sherbet cups may, teaspoonful of salt in half a cupful.
be preferred. Allow half an orange or of milk. Add these to one and a half'
grapefruit, half a banana, a quarter of cupfuls of scalded milk, and cook, stir -
a large juicy apple, two tablespoon -!ring constantly, until the_ mixture
Pais of crushed pineapple and a large thickens. Then simmer over boiling
strawberry or a maraschino cherry for water for fifteen minutes, add a tea -
each serving..Scoop all the fruit from' spoonful of vanilla, the stiffly beaten
the orange or grapefruit halves, and; whites of three eggs and half a cupful,
if these are to be used as cups drop i of shredded cocoanut chopped fine.
them into cold water until a little Pour into a wet .mold and set away to i
while before dinner. chill overnight. When ready to serve
Cut the pulp of the fruit into neat! turn out on a pretty plate anddecor-
dice, discarding seeds and membranes,ate with a few flowers or straw -
and mix all the fruits together.' berries.
Sweeten lightly, drain the fruit cups I Golden Sauce is made from the yolks
well, then fill them with the fruit mix - of the eggs beaten to a stiff light-
ture and set on small plates with a' colored froth, then a cupful of powd-
fern leaf or flower beside each. Cut, ered sugar is added, and the mixture
the strawberries or cherries in quar- l is beaten again. until it is thick and
ters and arrange as a garnish on the+ lemon colored. Add half a cupful of
cocktails just before serving. I stiff, thick cream and°beat until fluffy
The roast of lanib may be either leg, and - Iight; .flavor delicately withvan-
shoulder
an-shote _der or crown, ,and any of these ilia. Chill for half • an hour before
.Jive . alley lie 'stuffed, though it'wili be nec- serving.
essay to havel Strawberry Fluff Cake is made from
y the leg or the slmou-der S wb y
boned for this purpose. The crown of ; any good white or sponge cake recipe,
lamb is a handsome dish, but I would', baked in two large layers, and put to -
suggest that the yearling be selected' gether with , Strawberry Fluff Filling:
for it, as the spring Iamb is scarcely,' To make this, beat the white of one
fitted for this method of preparation.) egg to .a partial froth, add half a Cup -
In preparing a crown of lamb the' ful of crushed but not strained straw -
rib portions of two loins are used, the berries` and .a cupful of Four -X con -
meat being scraped from the bone he) fectioner's sugar. Beat the mixture
tween the ribs, down to the lean sec-' vigorously, using a rotary beater,
tion. Then tho pieces are placed to- until it becomes very light and fluffy.
gether in a circ'' -e, ribs outside, and This will probably require tern min -
fastened together to form a crown. Utes. When finished the filling should
The centre is sometimes filled with be sufficient to spread generously be -
finely chopped meat, in which the tween the layers and over the top of
trimmings of the lamb are placed; but
a very nice poultry filling to which a
few chopped chestnuts or mushrooms
have been added is very delicious for
the purpose. Such a filling may be
used also in a boned leg or shoulder
of lamb.
Flour the roast all over and place
it ire a very hot oven until it is seared
on all sides. Then you may pour about
one cupful of boiling water in the
pan, season the meat well and lower
the heat of the oven. If you have a
covered roaster you will not need to I
baste the roast at all, but if you are
.using an open pan it will be well to
baste it every twenty minutes at ]east 1
for an hour. • • Serve the roast on -a
hot platter, garnished with parsley.
Be very sure, if your selection of
lamb is the leg, to remove all the caul I
or fibrous white skin. Otherwise the
meat will taste somewhat strong.
Orange Mint Sauce is a pleasant
change from the ordinary mint sauce.
Make it by cutting into small pieces
enough fresh mint to fill a cup.
Sprinkle this with three tablespoon-
feels of powdered sugar and cover
with vinegar. Stand in a warm place To whom the sheaves of shining stars
to infuse for half an hour, and just Are but a harvest ripe for reaping;
before serving add the grated . rind
of half an orange.
Creamed spinach is a delicious dish
and may be preferred to the peas
which are the traditional eccompani- The Moon and Easter.
ment for roast lamb. Cook in as little The moon is the cause of Easter
water as possible half a neck of
spinach. If liked, add a shred or two being a movable festival. Paster. Day
of onion during the cooking.Drain is always the first Sunday after what
is known as
owthe Paschal full r
well, pressri„s out every drop of water,moon—
well,
and chop exceedingly fine. that is, the full moon upon March 21st;
Meantime make a cupful of white tho beginning of , the ecclesiastical
sauce by melting one and a Half table- year, or the next full moon thereafter,
spoonfuls of butter and adding a table-houlci this frill moon fall on a Sunday
spoonful •of flour. Cook these together Easter Day is on the Sunday after.
It is impossible for 'Easter Day . to
to a smooth; paste; then add a cupful •
occur earlier than March 22ncl or later
of milk and cools until. thick and
smooth, Now fold in a well -beaten
egg and pour over the spinach; sim-
mer for just a. moment, season to
Castes with salt and pepper and a mere
trace of nuteleg and serve in a hot
dish. Sprinkle with paprika before
ervin.g', or if desired, press the yolk
of a hard-boiled egg through a ricer,
overthe ...a n,
e, spinach, and border with the.
t r
finely r;hol;I;edw egg whites.
a good-sized cake.
In the Name of Jesus Christ.
In the name of Jesus Christ—
. To whom the sea is as a chop of
water,
And a fleck of dust the land;
To whom the pinions of an eagle are
a fan,
And the shadow of a mountain as
the shadow of His hand: .
asked for wings in the morning;
Plumed they were, like an eagle for
a great ascent;
asked for wings at night,
And they were folded like a flag
when the wind is spent
asked in the morning for power,
And it crashed like the tide of the
sea over the reverberant floor;
In the evening I asked for peace,
And it rested like the shadow of a
mountain upon a quiet shore.
For I asked in the name of Jesus
Christ,
To whom the four winds of Heaven
Are but a lullaby for sleeping:
• —Claudia Cranston,
than April 25. Not for over a hun-
dred years has Easter fallen • on the
former date. The last time it occut
ed on April 25th Was hi 1880.
Easter Egg$10,000 Gift.
In 1887 the Pope received as an
Easter gift an egg of ivory. When it
was opened it was found to contain a
golden case and a ruby worth $10,000.
EASTER
1
Never did the world need the essen-
tial meaning and the spiritual stim-
ulus of Easter more than in this year
of -grace. On every hand are those
whom the state of the . world dis-
heartens. We are told if we listen to
their lamentation, that religion has
failed, that civilization totters, on the
brink of ruin, that the plain, homely
virtues of faith and loving kindness
and mercy as between men and their
fellows -are dead or -inoperative, and
in this vale of tears the mourners are
the most sensible of mortals, since
there is no reason to rejoice `in any-
thing we hear or see. •
To such an attitude of mind Easter
conies as a shining and a beautiful re-
futation, as an' angel seen by those
who are in sorrow round -ie tomb.
Easter isnot to be observed merely as
the commemoration of a triumph over
the grave, a victory over death; nine-
teen centuries ago. • It -stands for the
glory and the power of a resurrection
here and now—of a rebirth day, of
the springing of new life in this glad
hour for "a confident to•morrow." The
meaning of the festival is not to be
confined with the ceremony of any
sect or any ritual. It cannot all be
told in nmsi^ or in flowers or in the
wings and fire of the most elcqueit
sermons. It is not all in the .glow of
the hour of prayer and praise and
song. It goes far deeper than::rvord ;
can utter; it reaches .the de .of
the teut'iis we knot at. the
v, vert
Y
of our human lives, in their need of
that which is higher, than 'ourselves,
and in- their aspiration toward that
which is true eternally.
It is each man's resurrection and
riot that of Christ alone on which his
day insists forever. It is in your
power and,nmine to cast off what is of
the earth earthy, that holds us down
to the mundane and the material.
Easter is the freedom and light, the
upspringing joy of the emancipation
of the soul of man. Least of all the
festivals is it a time for selfish intro-
spection, for the backward look and
the unprofitable resemblance of fail-
ure and disaster, the sin besetting and
the shame disfiguring the pattern of
our Inunan Iives. It is, instead, the.
time for the looking and thinking and
acting beyond and away from our-
selves.
As in the solemn and beautiful
jubilee we consider the lilies, and•hear
the music, and feelethe inspiration of
the sermon 'and enter into the radiance
and rapture of the morning, let' us
take thought how we may impart to
other lives and bring to other hearts
the joy we feel, knowing that as we
are ministered unto it -is our duty to
minister and to spread abroad the
message of the Eastertide to a world
that needs all the cheer that any has
to give.
•
Unfurl, the Flags of April.
Frail larch shadows glimmer liquidly,
Edged with the tremor of bewilder-
ed rani;
The pines are stenciled lank and
vaporously
In oscillating mist; roots writhe
and strain
To one more cool wet grasp of earth.;
O Spring,
In hollows where the stealthy tum-
ult hums, •
A vehemence of Lich remembering,
Unfurl the flags of April! Beat
your drums!
In every corner of the woods and val-
leys
Trembles the little talk of violets;
Gust after gust leaps out, flaps loose,
then rallies;
The reed tastes fire, the white dove
tenderly frets;
I walk on the brink of beauty shiver-
ing .
Unfurl your flags and .beat your
drums, 0 Spring!
Joseph Auslander.
Infant Spring.
Soft and pure fell the snow,
Pure,soft, the new lamb lay.
February in the field,
Sun's heat far away,
Wave's cry, sad and strange,
Lamb's cry weak and wild,
No buds in the bleak thorn hedge:
Spring is but a tiny child.
• Time.
Tick, tick, man, be quick
There, you lost a splendid miuute—
What a superb chance was in it;
I am 'El Dorado—mine me,
Virgin hordes of fortune line me.
With my lavish hands I measure
Fame and strength and joy and trea-
sure.
You are late -you've missed your date.
Fool, I'm time—I never wait.
'ME WHY OF THE FASTER EGA
13Y .JEANITTE YOUNG NORTON,
The' xelationsbip •bokweeri a Good
Friday hot cross-bu=.i and areTaster
egg is rather a mystery to most of us;
but it exists, The bun was an offering
to;:and :the egg 'was an emblem•of, the
ancient goddess . styled "Queen of
Heaven," worshipped by different nes
tions es Ashtaroth of Hely Writ, Isis
of the Egyptians, Ishtar of the Baby-
Ionians, Dianit of the Greeks, Mylitte
of the Assyrians and Easter of the
Teutons, On her .crown the egg was
used as an emblemof the world, sur-
rounded by a serpent representing its
materiality, also its immortality:
The egg has always had to do with
things religious, used as a gift at the
feast of• the Passover, appearing en
the table With the figure of the Pas
ehal lamb; presaging spring and the
birth of new hope it became an appro-
priate -gift in all religions conmieuniti•es
at Easter time. Just when the idea of
coloring the egg became a custom.
seems -to be lest in antiquity, but the
idea has gained in popularity with the
passing years until to -day they are
made things of artistic and exquisite
beauty and are gifts worth having.
EGG ROLLING, AND THE LIKE.
The Russians are credited with the
first hand -painted eggs, and the art
became highly perfected in that pun -
try. The Easter rabbit was a pagan
symbol of fertility, and on it was early
conferred the honor of laying the re-
markably decorated Easter eggs.
Many things happened on Easter Mon-
day besides egg -rolling contests, and
friendly egg knockings. It wa's- the day
when women might bit their husbands
and square accounts; but Easter Tues-
day the. men could hit back, so the
privilege did not 'bring much satisfac-
tion. On Easter Sunday, if a man
met any maid he could lift her three
feet from the ground, if he had the
strength, and then kiss her if she had
no eggs to buy him off with. No won-
der that the wives wanted to square
accounts on Monday!
' Hiding the colored eggs in nests and
having the hunt on Easter morning, is
a custom that is supposed to have
originated in Germany. The Ven-
etians are responsible for the so-called
portrait eggs. The eggs were blown
first, then a silken cord or ribbon was
run through the holes at either end,
and the portrait of a friend was paint-
ed on the shell to be hung up by the
cord or ribbon when done.
Corning down to us, the idea has de-
generated into the so-called dressed
eggs, or character eggs. These, after
being. blown, are mounted lengthwise
on sealing -wax feet, then a' face is
painted and the egg dressed to fit.
Thus clowns, sisters of charity, book
and play people, areall.represented by
clever figures and are funny and most
attractive gifts.,
•.One of the. oldest, carved wooden
eggs is in the British Museum in Lon-
don, it is hollow, halved and hinged to
open and close, and one-half is lined
with gilt paper. St. Cecilia sitting at
the organ is cut out of silk and pasted
against the gilt background, while in
the other half is a little half-inch
figure playing on one of the early in-
struments. Gold. silver, and mother-
of-pearl eggs held little Cupids with
hearts and arrows. The Spanish dip
eggs in red dyes, emblems of the cruci-
fixion, the blood of Christ. On Good
Friday, purple eggs placed in small
boxes of ashes were popular, gifts.
SWISS SUGAR EGGS.
Switzer'' -and is responsible for the
sugar chrystalized eggs holding views
seen through the glass set in the end;
also for kaleidoscopic figures constant-
ly shifted into new forms by the turn-
ing about of the egg. Modern candy
' —Herbert ICaufmari. makers have unproved on these
eggs
A FOUR ROOM BUNGALOW
l- 1323 DESIGNED BY W. W. PUBDY•
In the building of a small hone,
It is just as important to have
carefully prepared plans as in the
building of a more pretentious
one. Every incl of apace e
must
be utilized:ate
W s d hall space
costs, just as much per cubic foot
as if it were utilized to good ad-
vantage in adding to the size of
any room in the house, In re-
cent years the small home has
been giver~ more careful, study
than in years prior to the war.
This Is • due largely to the high
price of all building materials,
People have found that where, it
pre-war banes, the average size of
house was, say 28 by 30 or 32 ft.,
possibly with 0 ft, 6 in, ceilings,
that now a home 26 by 26 ft.
Would meet their requireiipents as
to the nuriiber of rooms, 11 zooms
ere easefully laid ottt with refer -
Cie a to wall space, light ,tato ,'Ven"
DCb Zone
ux9
BATH
GL
'Dc e looM
tixto•c�
eama
naLL
Ltvll1 is nM
lee -X Ila
L..,c,eetcNeD ibaCti
axt6
tilation• tinny freed not
than 10 .by 10 ft, 6 in,
for the average sized beds iom.
The living and dining rooms can
be proportionately reduced.
In the plan here illustrated, re.
have two fair sized bedrooms 1 Dari., a cI
n
bath opening off of a small center
hall. The 'entrance 18 from the
open porch direct into a good-
sized living room and kitchen,
with breakfastalcove. The root
Is high enough to give ample stor-
age
space in the attic.
Titers is a fell basement with
warm -air heating plant which, it
placed in the center- of tele bate -
reed t; should easily heatallroams
with no difficulty.
The interior trim is fir with
hardwobd Boors and linoleum in
the kitchen. I, sing siding or oe-
meat for exterior walls, asphalt
shingles an the roof. this home
should be limit for aboltie $3.000, s •
11'41 "more
exclusive of heating ancl;.p3unib-
or 11 It. irate,
icor many'ways,: and the chocolate in,
eeriptioie eggs and those e:aborat ly
decorated with eoiored supra are very
beautiful, also very expensive:
The -Bohemians paint eggs, after
blowing them, then put on a•preserva-
tive liquid that snakes them very hard,'
alinosi unbreakable, The eggs are
painted with geometrical figures that
cover the whole surface,. in gay color
combinations, • The East Indians dye
the eggs, then paint them, • and the
Ceylon egg is a•marvel of their eei'e-
belated Batik work.
The home -colored eggs which please
the children, and are quite the sort•for
an egg hunt, are not hard to do. There
are many dyes that como with full di-
rections for use. Some have stencil
patterns ell ready to apply and they
give excellent results.' But if we are
not near a place where these things
are on sale, we must use our eva
ingenuity with 'things at, hand.
now TO COLOR EAS1'EE EGGS..
First, boil hard as many eggs as are
to beused. Now take two or three of
the eggs and cover them with bits of
onion skin and odd. pieces of gay
colored ribbons, then sew each egg
neatly in a thin piece of cotton cloth
and put them into a little strong cofee.
Boil gently_ for several a l minutes, lift,
put into cold water iu 111 cold, then
remove the wrappings.
Or, after the egg is rlon•e up, put
it into bluing water and boil it, and
after it is cold and the wrappings are
off rub it with a slightly buttered
cloth. _This will give a nice gloss and
preserve the color. A bit of spinach
juice can be used lan the .green eggs.
Make the juice by chopping the spin-
ach fine, then putting it into a cloth
and squeezing- out the juice. Add a
little of the juice to boiling water until
you get just the color you want for
the egg. Beet juice will also color
well, as will onions sliced into a pint
of water with enough flowers of sul-
phur to color it deeply. Boil gently
until the onions are soft and the water
well colored, . add the eggs and cook
until they are the right shade.
The Batik eggs are not hard to do.
First draw a design on the egg, then
cover the design with melted wax.
When the wax is hard, put the egg
into the cold dye and •let stand until
it is the right color. Then place the
egg in hot water to melt aft the wax,
wipe with a greased rag and the egg
is . done.. Little silhouette figures of
black paper may be pasted on a white
egg, then the egg can be varnished
over and, when dry and hard, you will
have e very pretty egg.
Odds and ends 'of silk put bete boil-
ing water, if gay colored, *neve' give off •
enough coloring to dye the eggs beau-
tifully, -if you lack other dyes for the
purpose. Gold or silver inscriptions:,'.
may be put on the eggs with fine
brushes, or ;pens, after they are dyed
and before they . are greased. •
While it is generally conceded that
the eggs arse , unharmed by the dyes,
it is unwholesome to eat the eggs after
they have gone through the process;
es the shell is porous, we do net ad-
vise using theni in any why but as an
Easter emblem and toy.
April.
Mid April, season of green paint,
spring colds and love lyrics, is an
encha.ntecl April" whether it blows
or shines, for it is alsvays a prelude
to May. And for all the scoffing of
the cynics, it is responsible for many
of the loveliest lyrics there are.. In
"Dreams and Dust," the far -too -little
known, volume of .Don Marquis's seri-
ous poems, are these stanzas;
In the country places -
By the silver brooks
• April airs her graces;
In the country places
Wayward April paces,:
Laughter in her looks;
In the country places
By the silver brooks.
Hints of align glamor
Even reach the town;
Urban muses stammer
Hints of alien glamor,
But the city's chimer
Beats the voices clown;
Hints of alien glamor.
7:venreach the teethe.
Meeting the East.- Bunny.
•
On Easter morn et early dawn. bele".
the cocks were crowing
I met a bob -tail bunnykin and asked
where he was going: '
T."Tjs in the house and out the house
atipsy, t?psy Lcaing,
'Tis round the hcuse and 'bout the
house a -lightly, I am going."
"But whet is that of every hue you
Gaily in your basket?"
"'Tis eggs of gold and eggs of blue,
I wonder that you .ask
'Tis chocolate b eggs
bonbon d en
eggs 'e s
and eggs of red and gray,
For every chid' in e-ery house on
bonny Easter Day."
I•ieeierl.,ed his ears and winked his eye
and twitched his little nose;
Ile shook his tail• --•what tail he hall--
and stood upon his toes.
"1 must he gone before: the sun; the
east. is growing gray;
'Tis almost time for bells to• chine."
So be hippety-hopped away.
--Rowena B. Bennett in Youth's .Core -
mien.
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