Games For All Occasions Part 21

IT IS TO LAUGH

The players form a circle taking hold of hands and circle around one of the players who is blindfolded and holds a staff or cane. When he raps on the floor with the cane they all stand still. He then points the cane towards some one, saying, "It is to laugh." The person touched by the cane or nearest it places the end of the cane close to his mouth and laughs. If his name is guessed by the player in the center they change places and circle again--if not, they circle until the player in the center succeeds in naming the owner of the laugh.

THE MUSEUM

The guests are invited to inspect your collection of curios and souvenirs which are displayed in numerous paste board boxes, collectively on a large table, or distributed in convenient places about the room on mantels, tables, piano, book shelves, etc.

Each box bears a large placard or label of its contents. "An Ancient Instrument of Punishment," a worn slipper; "An Irish Bat," a brick bat; "The Mummy of the Mound Builders," a stuffed mole; "Bonaparte," two small bones placed apart from each other; "An American Fool's Cap," a sheet of fools-cap paper; "Tainted Money," a penny flattened and mutilated until it is spoiled; "A Longfellow Souvenir," a section of bamboo; "A Pair of Ancient Pincers," two dried crawfish or lobster claws; "A Fool's Paradise," a pair of dice; "Sacred White Rabbit," a white hair.

"A Lobster," a small mirror reflecting each one who peers in;

"A Marble Bust from Italy," a broken marble;

"A Pair of Pink Hose from London," two tiny toy hoes colored pink;

"A Necktie from Mexico," a rope noose;

"An Old Fashioned Beaux," a bow of ribbon;

"A Diamond Tray," the three spot of diamonds.

"A Crazy Flower," a daffodil (daffy-dill);

Etc., etc.

Pitfalls and snares for the unwary are all around. A silver coin is glued to the floor. A handkerchief or bow is fastened to the floor. A vase of flowers have a little snuff or pepper sprinkled on them--those who smell will sneeze. An artificial mouse is attached to a curtain.

Slyly pin papers, bearing different inscriptions, on the backs of some of the guests. One may read, "Please tell me my name." All who read it will tell him his name which becomes monotonous. "Please kiss me,"

"Please hold my hand," "Please kick me gently," "Please borrow my money," "Please make me laugh," "Please call me Fond Heart."

These and many other foolish things will seem funny on All Fool's Day.

=EASTER=

Easter Day should be a peaceful, happy day of rejoicing, thanksgiving and praise to the Giver of all good. Easter is symbolic of a new life, and a brighter one. It is springtime, the sun shines brightly, and Nature smiles. She is rejoicing because her dead are coming to life again. The trees, the gra.s.s, the flowers all rise up in the glory of a new and beautiful life. Chrysalis and egg are not strong enough to keep back the new life of b.u.t.terfly and bird which rises skyward to rejoice, each in its own way.

One of the oldest and most characteristic Easter rites and the most widely diffused is the use of paschal (Easter or Pa.s.sover) eggs. They are usually dyed in various colors and people mutually make presents of them. There can be little doubt that their use at this season was originally symbolical of the revivication of nature, the springing forth of life which in turn is symbolical of the ascension.

In some parts of the country colored eggs are hidden in nests or in corners, and the children have a great deal of pleasure on Easter morning hunting for the eggs which, according to German folk-lore, were brought during the night by the White Rabbit.

Here is an idea for an Easter Luncheon which would be appropriate at this season.

A LUNCHEON IN WHITE AND YELLOW

Use a large plateau or mirror for the centerpiece, in the center of which lay an irregular piece of real (or artificial) moss about one-half the diameter of the plateau (to represent an island.) Stick a few sprays of asparagus and maidenhair fern in it and a number of white and yellow spring flowers--the crocus, jonquil, daffodil, daisy and snowdrop. Cut the stems of the flowers in various lengths to give a better effect.

Place a few (artificial) little fluffy chickens on the island and several downy ducklings in the surrounding lake (mirror.) Or use a vase of jonquils and daffodils for a center piece.

Place cards may be made by cutting bristol board into egg shape or oval pieces. On a portion of this card spread some mucilage and sprinkle yellow sand over it. Then stand a tiny yellow chick (these are made of wool and can be purchased very cheap) on the sand (using glue) and close behind it glue the small end of an egg sh.e.l.l. Similar cards can be purchased all ready decorated.

Serve a grape fruit c.o.c.ktail first. Cut the grape fruit in half, take out the fruit in as large pieces as possible, place in a bowl with the juice. Mix with this a small amount of white grapes, halved and the seeds removed, and a portion of pineapple canned or fresh cut in small pieces and some of the juice or syrup from the pineapple. Add a little sugar and angelica wine if desired. Remove the pulp from the grape fruit, fill each half with the mixture and serve on doylie covered plates.

For a relish use celery, white radishes, small yellow tomato pickles or pickled white grapes.

The meat course consists of creamed chicken, creamed sweetbreads and creamed veal. Carefully cut about one-third of the sh.e.l.l off the top of as many eggs as needed. Remove egg and fill sh.e.l.l with the hot creamed meat, (use three sh.e.l.ls for each plate, each having a different filling) and replace top of sh.e.l.l.

Form shoestring potatoes into a nest on a serving plate and place the stuffed eggs in the nest. (Tap the filled egg slightly on the end, indenting but not breaking it and the egg will easily stand on end.)

Or make a nest of mashed potatoes pressing it through a fruit press or potato ricer and place in the center of it meat croquettes, oval shaped and very delicately browned.

Bread sticks or tiny rolls tied with white and yellow ribbon. Mould the b.u.t.ter into the shape of an egg.

Escalloped corn in ramikins.

Salad of California Asparagus tips on bleached lettuce leaf: Place a ring of hard boiled eggs around the stem end of asparagus (slice hard boiled eggs cross-wise, remove the yolk and thrust the ends of asparagus through the white part) serve with French dressing.

If ice cream is to be served on plates, have vanilla and orange flavors packed in a tubular mold, the orange in the center and the vanilla around the outside so that when cut it has the appearance of a slice of hard boiled egg.

If the cream is served in gla.s.ses have the two colors moulded in the form of an egg.

Serve lady fingers and egg kisses, or angel food and sunshine cake.

At each place have salted almonds in a yellow egg sh.e.l.l cup. Color the eggs a rich yellow, cut off about one-third of the top and remove egg--use the larger portion of the sh.e.l.l, mash the end a trifle and glue to a small oval paste board.

Bon-bons consist of small jelly eggs, white and yellow in a tiny basket at each place.

The favors are Easter bonnets which the guests are asked to wear.

(Procure small doll hats of various styles profusely trimmed with flowers of white and yellow and place a common white hat pin in each one.)

AN EASTER BONNET PARTY

A very pleasant entertainment to be given about Eastertide is one at which the all-engrossing head covering of the season is to be manufactured.

The materials required are simple--two sheets of tissue paper for each guest, numerous pairs of scissors and silver table knives, and pins without limit.

The workroom--preferably one provided with a large table--is decorated with plates of fashionable hats borrowed from a milliner, advertis.e.m.e.nts of all sorts displaying bonnets, and half a dozen pattern hats previously made by the hostess.

Placards announcing "Fashion's Fancies" or "Hints on Headgear" give substantial advice like the following: "Bald-headed gentlemen are no longer affecting the pompadour style of hat;" "A simple crown is King Edward VII.'s favorite headgear at present;" "None but the very fast set will wear more than fifteen colors in any one bonnet this season."

Each guest is furnished with a roll of two sheets of paper which harmonize in hue, and is told to make a hat or bonnet in fifteen minutes. Really surprising results will begin to appear. Some very lovely creations will be evolved by the tasteful fingers of the wonderful woman who can stretch a dollar; exceedingly funny dunce and soldier caps with nodding ta.s.sels of paper fringe will be the products of the big men who can always laugh and give others an occasion for mirth. Hats with brims and without, crownless and with peaked crowns, with streamers and with ties, so small that they challenge the ever-present bow in the hair, and so large as to give cause for another arrest in a New Orleans theater--all the hat family will be there--and so will fun.

Did you ever make one? Lay together two squares of tissue of different colors (white and blue are pretty), gather it--with pins--in a circle, so as to form a crown, leaving the four corners sticking straight out for the present. Roll back two corners loosely, so as to give a pompadour effect for the front, and plait the others so they stand stiff for high tr.i.m.m.i.n.g behind. This gives you a foundation. For tr.i.m.m.i.n.g use aigrettes--long fringe pinned so tightly as to stand stiff and curled on its edges with a table knife--and ostrich plumes--short fringe well curled. Pin on the back a pair of bewitching strings, pat, punch and pull into shape, and you have a fetching bonnet.