The following will help "spring" up your Passover table.
Garden Centerpiece: Fill a large basket with potted African violets, and miniature spring flowers, such as gladiolas or tulips. Cover the tops of pots and basket edges with Spanish moss (found at florists).
Festive Touch: Tuck several parsley sprigs into the fold of napkins.
Design Matzah Placecards: On the left side of folded white placecards, outline a 3/4 inch square with a brown felt pen. Draw several rows of dashes horizontally across each square, representing perforation marks. To the right of your matzah squares, write one person’s name per card.
Make Hardboiled Eggs Appear Roasted: Add one onion per egg (skin and all) to the pot of water. Boil for two hours, or until eggs turn a mottled brown. Add water if needed. Eggs will not taste of onions.
Spring Into Gefilte Fish: Cover a serving platter with fresh lettuce. Place gefilte fish on top, scattering cherry tomatoes throughout.
Show Off Passover Confections: Serve desserts on pedestal plates, displaying them across your sideboard. Decorate with fresh flowers.
Fill a large glass bowl with artichokes, the season’s quintessential vegetable, plus apples and oranges. Place this harbinger of spring in the foyer to welcome family and friends.
The Archive of the Jewish Telegraphic Agency includes articles published from 1923 to 2008. Archive stories reflect the journalistic standards and practices of the time they were published.