|Easter Brunch menu from the 1959 Foodarama Party Book|
Baked Ham Slice with Pear Garnish
Jams, Marmalades, preserves
Panettone was always a favorite for Christmas - but Easter? Why not?
Eggs Marguerite looks most interesting:
Set oven for 350F. Separate 9 eggs, taking care to keep the yolks unbroken. (Drop yolks each into separate custard cups.) Add 1/2 tsp. salt to egg whites and whip until stiff but not dry. Turn into a baking dish. With a tsp., make 9 hollows in the top of the whites; drop an egg yolk in each. Bake 10 minutes or until yolks are set and whites are delicately browned.