[Illustration: FOR AN EASTER LUNCHEON.]
For this, no flowers are so appropriate as jonquils, for they are the
colour of spring sunshine, and have a suggestion of gaiety all their
own. They do not lend themselves to any arrangement other than the
massing of them in a bowl, but they do blend well with violets; and
if your luncheon is very elaborate, the two may be used, the jonquils
in the centre and the violets in a wreath around the bowl, or in smaller
bowls about the table. A mahogany table is at its best with yellow
flowers, each setting off the other; but whatever the table, lay it with
doilies; if you have a yellow and white centrepiece, use it, but if not,
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.