Shiner gazette. [volume] (Shiner, Tex.) 1893-current, 1900-04-11
A NOVEL DEPARTURE.
EVERY SIZE EGG FOR EASTER SUM-
DAY CELEBRATIONS.

A Simple Means of Milking Them M
small or ms Large ms You PIeuse.
Sweet Enstcr Eggs, Chocolate
Roosters and Candy Rabbits.
To vary the monotony of the time hon.
ored Easter eggs dyed red, green and
blue and MI piled together in gaudy mr.
ray, here Is n suggestion which n mother
OF big sister may follow to the delight
OF the smaller persons in the family.
Tic hens egg has come to be such n
common affair that even cookbooks use
1t ny butter measure. How delightful
II would he IL one might add real birds
eggs to the Easter collection! This Of
course Is out OF the question at such n
time OF year. The only way to vary the
size of an egg is to take 1t out of the
shell.
This done, you can make II MS small ns
you please. Tile yolks and white must be
separated for this proct IS of making mr.
tifcial birds eggs. Then one needs a
number Of tiny cotton OF flannel bags, the
smullcRt no larger than the yOlk of n
birds egg and the others growing larger
until they reach neatly the size Of hens
egg. These are for the yolks, and into
each la dropped enoug' the yolk Of the
Original hens egg to I'LL II. All the bags
are carefully fastened mp and put into
boiling water for about ten minutes. The
whityr are then put into bags correspond
iugly larger thal thosp which hold the
yolks. and Into ouch Is put the tiny yolk
which belongs TO II inter its removal
from the bag In which 1t was boiled. The
new eggs are then tied and put Into boil
ing water for 10 minutes. When these
are done, they will represent all sizes OF
eggs. from tiny cnn5ry's egg TO that Of
a big, old hen. They may not be oval In
shape. hut even round or poorly formed
ones will delight the children from pure
novelty.
Those who understand making French
candy mny make a delightful collection
of sweet Easter cggs Once the tondant
is made the task IL easy aud the possible
variety infinite.
Here " the recipe for making Eondant:
Take II esp OF sugar and hnlf cup Of
water Boil together till It hairs" aud
set out to cool. Then wash your hands
thoroughly and work the strip until Ii
becomes white aud soft This will keep
almost indefinitely, but 1t is better when
fresh.
, FOR the yoik OF an egg Ho grated lemon
riRd. working It into the fondant with the
fingers. Then cover, this with white and
smooth II down into an oval shape, and
there you have the first candy egg.
To make a brown egg melt some choco-
late and roll the white In it. Imitation
specklcd birds eggs may DO made by
sprinkling little spice ON the outside OF
"A tiny white egg. These also may be
graduated In size like the real eggs 6rst
described. and they are much lcss trouble.
The beauties of the chocolate Easter
egg may be gregt4 hhancsd by the nd
dition q deg AZ Yin white after
gest and the ingenuity execute. 1t may
be done with ordinary cake frosting. but
the white fondant IL the bcFt. Some Of
those In the stores have hons and little
chickens done in white over the choco-
Int. Rabbits are not hard to initiate, be-
cause their long ears go n great way In
producing the general effect. and II the
rest iu not perfect at least the attempt is
recognizable.
One OF the great attractions OF the
Easter counter is monstrpus chocolate
rooster which II would take weeks even
for the boarding school girl to ent. 1t Is
more than life size and sells--tliat is, II
any body buys hm-for tho enormous
price OF $15.-Denver News,