Preparing the First Course for the Easter Breakfast

This is the fourth article in March of the School for Housewives 1904 series published on Mar 27, 1904, and is an article on Easter breakfast.

School for Housewives – Preparing the First Course for the Easter Breakfast

By applying a little ingenuity to the customary egg course of the Easter morning breakfast it is possible to convert plain boiled humpty-dumpties into subjects of delight and merriment.

The day before the feast lay in as many doll hats as there are to be eggs.

Have some of the hats masculine and some feminine in character.

Before dropping the eggs in the water mark with indelible ink, eyes, nose, mouth and even a little fringe of hair upon the surface of each.

Be sure that the ink dries thoroughly before submitting it to the water.

Just before serving place each egg in an egg cup and top it off with one of the hats.

Of course, additional touches in the way of issue paper skirts and the like are possible if there is time.

But these are not necessary the success of the novelty, which is exceedingly fetching without further elaboration.

Amusing characterization can be managed, if there is a little spare time to be devoted to it, before breakfast time comes.

Brownie eggs are exceedingly picturesque and not hard to do. It is only necessary in this case to have pointed case of brown tissue paper in the place of hats, and to give the features a quaint Brownie twist. The Roosevelt Brownie – an amusing little cow puncher with very prominent teeth, about the most recent rival among these fairy folk – is one that can be imitated with great success upon eggs.

Another amusing figure is that of the clown, to which the white surface of the egg lends itself very readily. A pointed cap of white paper is about the only dress exquisite for a very laughable pierrot.

Monks and nuns with veils or cowls of brown or black are easily done and very distinctive.

Marion Harland

OTHER ARTICLES ALSO PUBLISHED…
Council Members Gather Round the Table for a Weekly Talk with Marion Harland
Dainties for Easter Morning Breakfast

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