PREPARATIONS FOR EASETR.

New Zealand Graphic, Volume XII, Issue XII, 24 March 1894, Page 286

PREPARATIONS FOR EASETR.

RECIPES. THE MAGIC EGG-SHELL. By using the real egg-shell as a model, it is possible to make many varieties of eggs for the Easter season, both as table delicacies and gifts. HOW TO PREPARE THE SHELLS. The egg shells are made ready to use for moulds as follows : — Puncture a small hole in the top of the egg carefully, enlarging it to the size of a half penny. A sharp pair of tiny scissors will help in the operation. Pour out the contents, which can be saved for cooking. Next wash the egg shells in warm weak ammonia water, being sure to thoroughly clean the inside of the shells. A bit of sponge tied to the end of a small stick is a good utensil for this purpose. Rinse them clean and stand them up on the opened end to drain and dry. It will be found convenient in filling the eggs if they are so placed as to stand perfectly secure during the operation, and this may be done by making round openings in the bottom of an inverted pasteboard box. Draw circles about the size of half a crown upon the pasteboard, and cut these circles out with a sharp knife. If the box is about an inch deep, the eggs when placed in the round openings will rest on the table or shell underneath the box. WAX EGGS AND DARNING BALLS. White wax or beeswax may be melted and poured into an egg-mould to harden and become a useful souvenir of the season for my lady’s basket. If you wish, while the wax is still soft, you can allow a loop of strong thread or twine to slip into the wax and harden into the egg, thus making a loop through which a pretty ribbon band may be tied. A wax egg with a ribbon bow on top is as ornamental as it is useful. Sealing wax may be melted and poured into the egg shells to harden—to be used as darning eggs ; the red and the goldllicked eggs make pretty gifts to a house mother. TOILET EGGS. Camphor ice may be moulded egg-shape if you are in search of a homely but useful Easter offering. By substituting powdered borax, which is very healing, for the camphor gum, and adding a little perfumery, another toilet egg, very satisfactory and fragrant, may be made. Ise one half teaspoonful of powdered borax, one half cupful lard, a small cake of white wax, and four drops of attar of roses, added when the mixture is nearly cool, will make firm, wellmoulded eggs. If attar of rose is too expensive a half teaspoonful of any good perfumery may be substituted. FOR EASTER GIFTS. I'he • toilet egg ’ should be wrapped in tinfoil, then in dainty paper, and tied with a pretty ribbon ; and furthermore, it should be presented to only a very nearer ‘family ’ friend. CANDY EGGS. Since most children have a sweet tooth, candy eggs would doubtless please the youngsters. Any sugar candy which hardens smoothly may be melted and then moulded in the egg shells. A ribbon bow may be tied at the top of each egg after the manner suggested concerning the wax egg. The candy eggs should be wrapped in parafine, paper, next next tissue paper over this, or be placed in a pretty box. A nest of candy eggs, arranged in a basket, with the nest made of spun sugar, is a pretty thing to see, but an elaborate undertaking. The egg shells in each instance must be carefully cracked in order to remove the moulded eggs—so if there are to be ‘ many eggs ’ there must needs be ‘ many eggs ’ procured to make the eggs with. SALAD EGGS. By using egg shells as moulds many table delicacies may be given an ‘ Easter colouring,’ or, rather let us say, an • Easter contour.’ Croquettes, made of any kind of powdered meat, may be baked in shells. Always put a little water in the pan holding the shells to prevent burning. To make salad eggs, select fresh eggs with firm shells, and make a small opening in one end of each. With a small spoon stir up the contents of each, pouring out a very little. Have minced ham at hand, and put some of it, with a little salt, pepper, and a very little made mustard, into the egg, adding a drop of vinegar. After thoroughly mixing each egg, place them, open end up, in a pan, so tightly together that they will hold each other up firmly; choose a pan just large enough to hold every egg, or a cup may be placed in the centre to fill up if necessary. Pour water in arouml the eggs and boil them until thoroughly hard. Remove the shells carefully. WELSH RAREBIT EGGS. Melted cream cheese, with a little salt, pepper, mustard, and ale added, may cook awhile and harden in the shells. Biscuit crumbs rolled very fine, and added to the melted cheese, while pouring it into the shells, will doubtless please most tastes and more nearly represent the favourite Welsh rarebit. These Easter delicacies have the advantage that they may be prepared the day before they are to be served, and you may venture to cook the croquettes and rarebits a day in advance and warm (».c. steam) them until hot just before serving. The reason many warmed over dishes are not more palatable is because they are warmed merely, and not thoroughly heated. CAKE EGGS AND JELLY EGGS. You may bake any kind of cake dough in shells, leaving space for ' rising,’ and you can roll the cake eggs in frosting afterwards. Wine and lemon jelly hardens perfectly in egg shells. Cocoanut kisses and candied fruit juices also harden well. The red home-made canned cherries are very satisfactory made into Easter egg bonbons, as follows : Strain the cherries out of the juice and boil the juice until it ‘ candies,' using extra sugar as needed. Add the cherries to the candied juice. Harden in small shells. These cherry bonbons are very attractive and delicious.