A Message from Ruth at Antiques And Teacups

Welcome to the blog of Antiques And Teacups! Let's share a cup of tea and talk about the things we love...like teacups, antiques, collectibles, visiting England, antiquing and learning about victoriana and quirky gadgets. Fun!

Friday, April 19, 2019

Happy Easter! Pot Pourri Of Easter Things

Hi and thanks for visiting for a few Easter related things...

Interesting Easter related information from a Victorian Delineator magazine from 1894. The article was called Fortune Eggs. 
The Delineator was a Victorian combination of Good Housekeeping, Vogue and Crafts and was a trend and style setter of the late Victorian period.

The article said:
The one who gets an egg of white
In life shall find supreme delight

A striped egg bodes care & strife
A sullen man or scolding wife

The one who gets a golden egg
Will plenty have and never beg

The one who floral egg obrains
Will go through life by country lanes

A Silver egg will bring much joy
And happiness without alloy

The one who gets an egg of brown
Will have establishment in town

A lucky one - the egg of pink
The owner ne'er sees danger's brink

The one who gets an egg of purple shade
Will die a bachelor or old maid

The one who gets an egg of blue
Will find a sweetheart fond & true

The one who gets an egg of green
Will jealous be and not serene

Well...that should give everyone something fun to think about if you have any Easter egg hunts in your future. 

And what to do with those hard boiled eggs????

Tarragon and Shallot Deviled Eggs
Yield: 2 dozen eggs

1. Mash 1 dozen hard-boiled egg yolks, and add 6 tablespoons mayonnaise, 1 tablespoon mustard, 1 1/2 tablespoons chopped fresh tarragon, 1 1/2 tablespoons finely chopped shallot, 1/2 teaspoon ground black pepper, and 1/4 teaspoon salt. 
2. Spoon egg-yolk mixture into egg whites.
3. Garnish with fresh tarragon sprigs.

Hard-Boiled Eggs
1. Place 1 dozen large eggs in a large saucepan with enough cold water to cover. 
2. Cook over high heat until water begins to boil. 
3. Reduce heat to medium. 
4. Let eggs simmer for 10 minutes. 
5. Remove eggs from heat. 
6. Drain eggs, and rinse with cold water. 
7. Peel eggs, discarding shells. 
8. Halve eggs lengthwise. 
9. Remove yolks, and place in a small bowl; set whites aside. 

from: https://www.framedcooks.com/2011/04/deviled-eggs-with-tarragon-and-shallots.html

What I especially liked about the recipe...besides the fact that deviled or stuffed eggs always make me think of spring tea parties and left over Easter eggs, is the photo showed an innovative serving method. The eggs are cut across rather than horizontally and served in eggcups. I am an eggcup lover!

And for dessert...
Candy Cottontail Cookies
from Good Housekeeping magazine

Allergies and sinus headaches are still plaguing me this week, so things are a bit curtailed until we get enough rain to really clean the air.
 But wishing you all a wonderful Passover, which begins April 19th, 

or Easter Sunday on April 21st.


  1. Happy Easter,dear Ruth.I hope you get better...I love your vintage cards,always interesting and pretty.Gorgeous wreath and cute dessert.Hugs!

  2. What a very lovely post! That poem was nice to read and all the pretty Easter fare. Enjoy your weekend, thanks for sharing and HAPPY EASTER to you!


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