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FOOD IDEAS FOR EASTER Easter means new Sprine outfits, choc- olate bunnies, and an abundance of coloured eqqs made by the Younger Set. To use up "Junior's" creations and prepare an excellent Easter Brunch or Luncheon dish, try Deviled qus Sup- reme. To complete the meal, serve it with a crisp green salad and warm coffeecake. DEVILED EGGS SUPREME SERVES 4 â€" 6: 8 Hardâ€"cooked eons 1/4 Cup mavonnaise l Tsp. salt 1/2 Tsn. dry mustard 1/4 Tsp. white pepper 2 Tsp. choprod pimiento 6 Oz. (1 1/2 Cups) qrated Cruyere cheese 1 Cup boilinq water 1 Tsp. chicken broth 1/4 Cup butter 1 Mediumâ€"size onion, chooped 1/4 Cup sifted allâ€"purpose flour 1 1/2 Tsp. curr” powder 1/4 Tsp. qround dinner 1 "up milk 1 Pko. (10 oz.) Frozen peas, 4 Cups hot cooked rice powder cooked l. Halve the nuns lenothwise: volks and press throudh a coarse sieve into a small howl. Rlend in mavonnaise, l/Z toasnuhp oF the salf, drv mustard, 1/9 teaspoon or the pepper, chooned nimiento, and 1/4 CUp of the orated ~Hvese. Spoon the yolk mixture into the eonâ€"white halves. Dissolve the chicken broth powder in the hoilinw water. Pescrve For next step. Melt butter in a heavv saucepan? add chopped onion, and saute until the onion is transnarent. Stir in flour, remainino 1/2 teasooon salt, remaininq nwpner, Cfl'r” and "round cinder. Coot the reux 2 ~ 1 min~ utes, until huthV. Stir in solved chicken broth and milk; continue to cook, stirrine, until the sauce thickens and hubhles 1 minute. Remove the pan from the heat and stir in the remaininu remove :iis~ cheese until melted. cooked peas. Spoon hot cooked rice into a heatâ€" ed serving dish. Pour the hot sauce over, maskinq the rice. A- rranoe the deviled qus around the edqe of the dish, or in an attractive pattern. Garnish with chonned parsley and/or pimiento strips if desired. Serve immedi- atelv. Add the SPRING sALAn gong SERVRs 4 ~ 6: l Bunch leaf lettuce 1/2 Bunch water cress 1/2 lb. Spinach 25 Carrot curls, or Grated 1 Cum chooped green onions, with 12 Pitted black olives - optional Garnish 12 Ulanched almonds, tional Garnish 1/4 â€" 1/2 Cup Italian Dressing 3 medium carrots tops toasted - Op- 1. Wash the oreens thorouahly, and drv well with paper towel. Tear the ureens into biteâ€"size pieces, discardino stems and heavv veins. In a salad howl, combine the Hreens with the carrot curls chonned creen onions. moss the salad with Italian dress- ino, ensurino that the greens are Well coated. Tf desired, stuF‘ the OliYF€ with the toasted alronds and use as a narnish For the salad. and ITALIAN DPSQSIQE ! TSU. salt 1 Tsp. :uuar 1/2 Tsp. celerv 1/4 Tsp. cayenne 1/4 Wsn. drv mustard 1 Tsn. paprika 1/3 cup white wine vineoar 1 Cup salad oil, at least half oliVe Oil l Clove Garlic , minced “ash Tabasco sauce salt