The Old Fashioned Easter Table

The Old Fashioned Easter Table
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Easter RecipesEaster is a time of joy with its religious traditions, as well as whimsical activities such as egg hunts and colorful baskets hidden for the children on Easter morning. The celebrations always include pretty spring colors, which brighten the day regardless of the weather forecast.

The 1923 and 1928 issues of Modern Priscilla magazine included loved tips for the table, and delicious food made from scratch for Sunday dinner. The recipes below were shared on the pages, and I've included my notations under "notes". First, I'm sharing a suggestion for table decorations. 

"Just an ordinary market basket painted green and filled with Spring flowers of every kind mingled with ferns is used for a centerpiece. Birds from the ten cent store sway lightly on long sprays of yellow Forsythia. Artificial flowers can be substituted for real ones, but are not nearly so lovely." 

"The stiff little bouquets at each plate are of Forget-me-nots and lilies of the valley in a collar of lace paper.” 

"The dishes are of white china with green bands, and the doilies are of ecru linen done in Italian hemstitching." 


Baked Butt Ham with Apple 

Butt of Ham




Brown Sugar


Wash ham and trim the fat from edges. Rub with mixed seasonings and brown sugar. Place in baking pan. Cut cored apples in half or thick slices. Place on and around butt. Pour water into bottom of pan to keep from burning. Roast slowly for at least one hour at 350 degrees. 

Notes: The butt portion of ham is one of my favorite hams because it has less fat than the shank or picnic, but still has a wonderful bone-in ham taste, and the leftover bone which can be used for soup. 


Carrots au Gratin 

2 cups carrots, sliced

1 1/2 tbsp. butter

1 tbsp. green pepper, diced

1 tbsp. onion, minced

3/4 cup stock

1/4 cup cream

Salt and pepper

Buttered crumbs 

Melt butter, add green pepper and onion and cook three minutes. Add flour and blend thoroughly. Add liquid slowly and stir until thickened. Season with salt and pepper. Put carrots in a baking dish, pour sauce over them, cover with buttered crumbs, and bake until crumbs are brown. Bake at 350 degrees for 20 minutes. Makes 4 servings. 

Notes: Baby cut carrots can also be used for this recipe.


Pineapple Tapioca 

1/2 cup granulated tapioca

1 cup sugar, divided

4 cups water

1 cup grated pineapple

Pinch salt

Currant jelly

Cook the tapioca, 1/2 cup sugar, salt and water, in double boiler, until tapioca is clear. Remove from fire and add pineapple and other 1/2 cup sugar. When cold decorate with jelly and serve with sweetened whip cream. Any canned or fresh fruit may be used. Makes 8 servings.


Cocoanut Cream Pie 

2 tbsp. cornstarch

1/2 cup condensed sweetened milk

1/2 cup water

1/4 tsp. salt

1 cup grated cocoanut

2 eggs

1 tsp. vanilla extract


Mix cornstarch with a little cold water. Add the rest of the water, milk and salt. Cook in double boiler until thickened stirring constantly. Add cocoanut, eggs slightly beaten and vanilla. Pour into plate lined with pastry and bake until firm. Bake at 400 degrees for ten minutes, and 325 degrees for 30 minutes.

Note: The spelling of coconut as used in the above recipe was often seen in older magazines and cookbooks.


About The Author

Brenda Hyde is a freelance writer living on ten acres in rural Michigan with her husband and three kids. She is a mom, grandma, gardener, cook and writer. She blogs on all of these topics at


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