Kitchen Essential

For a celebration dinner or lunch at Easter, choose colours to create a spring flavour. A bright yellow, green and yellow, or white and yellow cloth with matching or contrasting napkins will set a sunny mood, and napkins can be folded into rabbits’ ears for a bit of fun. Bright, flowery china with a predominantly yellow or green pattern will look good against the cloth. Fill a large jug with masses of bright spring flowers — daffodils, jonquils, narcissi, etc. — and place in the middle of the table.

If there are children at the party lay a brightly-wrapped Easter egg and a little fluffy chick or rabbit at each place. Hand-painted eggs also make very good decorations to brighten up the table. At intervals on the table lay little dishes filled with one or other of the following: green Turkish delight, pale green fondant mints, yellow and white sugared almonds, or green grapes dipped in beaten egg-white and castor sugar.

Hallowe’en Dinner Party

A Hallowe’en dinner or party is more fun if guests wear fancy dress or masks to create a mood of witchery, black magic and spooks.

Decorate the room with autumn leaves, berries, dried grasses and candles burning in turnip and pumpkin heads with gruesome faces cut from them. Cut out stars and moon shapes in gold, and cats, birds and bats in black, and suspend them from mantle shelves or from the ceiling. Cover the table with a black or dark grey cloth (an old sheet could be dyed) and place in the very centre a large black witch’s hat decorated with gold stars and moons and trimmed with autumn leaves. Use black or dark-coloured china and, if possible, dark-handled cutlery, and burn candles in hollowed out pumpkins on the table during the meal.

The food should have an autumnal flavour and should be orange and brown, if possible, to fit the colour scheme. Here are a few ideas:

Devils on horseback — bacon wrapped rounc prunes stuffed with chicken liver paste, then grilled. served on fingers of fried bread.

• Spicy carrot and parsnip soup.
• Pumpkin soup.
• Goulash made with veal, red peppers and mushrooms.
• Lamb stew with carrots.
• Pork chops in a barbecue tomato sauce.
• Bacon, bean and lentil hot pot.
• Stuffed aubergines with a tomato sauce.
• Bean and aubergine hot pot.
• Baked potatoes with butter or cream cheese.
• Roast parsnips.

For dessert, serve baked apples, stuffed with dates, raisins, walnuts, cinnamon and brown sugar with custard and whipped cream, or pears in red wine topped with ice-cream and cream. For a rich but irresistible dessert serve little pots of rich chocolate mousse and call it ‘magic mousse’ or `witches’ whisk’.

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