The little guests when they arrive will be made happy by giving them small baskets to hunt for the eggs which the mother has a few days before blown and colored and hidden all over the house.

In a room where there is a hardwood floor have little yellow chicks arranged as tenpins at one end and give the children each an egg and let them roll the eggs and see how many chicks they can knock down. While they are doing this take some of the eggs they have found, run ribbon through them and suspend in different lengths from a chandelier.

Among these suspended "eggshells" have Easter eggs filled with good things. You can buy the eggs, and fill some of them with candy and some with peanuts; put tiny dolls in some and small toys in others, so that no two eggs will be filled alike. Then blindfold one child at a time; give him a small cane and let him make one strike and see what he can bring down. It is a good idea to spread a sheet under the chandelier on the floor, so that the shells can be gathered up quickly. Then announce refreshments.

In the centre of the supper-table upon a mound of smilax place a large rabbit on his haunches, and in his front paws an Easter egg. From this mound to each plate run a different-colored piece of ribbon, with a card attached. Upon the card have the child's name who sits at that place.

At one end of the table have an Easter cake with lily decorations, and at the other end place something that looks like a large white frosted cake, with one little downy chick in the centre, and five or six in a row around the edge. This is not a cake but a baking-pan turned upside down, covered with white paper and frosted white.

Have all the refreshments upon the table—thin slices of bread and butter, sandwiches, nuts, tiny cups of chocolate, cake and ice cream.

After all have finished eating and are ready to leave the table the little ones may be told that at the count of three they are to pull their ribbons, first removing Bunny from his nest to avoid breaking any dishes. Then every child will find attached to the ribbon an egg, the color of his or her ribbon, filled with candy or a small gift of some sort.

These eggs, a little yellow chick, and the baskets may be given to the children to carry home.

Easter Salad

A delicious and most attractive salad for Easter may be made by building a nest of narrow strips of cold boiled potatoes upon a few very crisp lettuce leaves. Fill the nest with eggs made of cream cheese rolled in grated yellow cheese. Serve on individual plates with a well-made mayonnaise dressing, and plain crackers, or thin slices of brown bread and butter.

Easter Gelatine

Pour gelatine flavored with unfermented grape juice into egg shells and set them upon the ice. When the jelly seems to be firm remove the shells, and you will have as many pretty clear violet eggs as you have had shells. Arrange them around a mould of Bavarian cream, and serve. Gelatine flavored with chocolate, orange or cranberry juice would make equally pretty eggs, and probably please the children better than the violet ones.

Easter Baskets of Dessert

Little baskets of puff paste were filled with yellow "eggs" made from a rich custard which had been thickened with cornstarch, cooked until stiff and poured into egg-shaped moulds. When cold the custard "eggs" were removed from the moulds, placed in the pastry baskets and surrounded with whipped cream, which was dotted with white grapes cut in half and the seeds removed. The effect was very pretty and the dessert delighted the eyes of the guests as well as their palates.

This dessert might be utilized for any other occasion by pouring the custard into different-shaped moulds and dotting the whipped cream with candied cherries or fresh berries.