The Daily Ardmoreite. [volume] (Ardmore, Okla.) 1893-current, 1900-04-22
A NOVEL DEPARTURE.
EVERY SIZE EGG FOR EASTER SUM-
DAY CELEBRATIONS.
a Simple Means of Making Them as
Small ar Large rs You Please.
Sweet Easter Eggs, Chocolate
r. Roosters and Candy Rabbits.

Small ar as Large rs You Please.
Sweet Easter Eggs, Chocolate
r. BOOSTERS and Candy Rabbits.
To vary the monotony Of the time hon.
ored Easter eggs dyed red. green ana
blue and all piled together in gaudy ar
rny. here is a suggestion which mother
or a big sister may follow to the delight
of the smaller persons in the family.
The hens egg has come to be such
common affair that even cookbooks use
it as a butter measure. How delightful
it would be il one might add real birds
eggs to the Easter collectioni This Of
course is out OF the question at such
time of year. The only way TO vary the
size of an egg is to take it out of the
she'll
This done, you can make it as small as
you please. The yolks and white must be
separated for this process of making ar
tificial birds eggs. Then one needs a
number of tiny cotton or flannel bags. the
smallest no larger than the yolk of
birds egg and the others growing larger
until they reach nearly the size of a hen :
egg. These are for the yolks, and into
each is dropped enough of the yolk of the
original hens egg to fill it. All the bags
are carefully fastened up and put into
boiling water for about ten minutes. The
whites are then put into bags correspond
| ingly larger than those which hold the
| yolks. and into each 10 put the tiny yolk
which belongs to it after its removal
from the bag in which it was boiled. The
new eggs are then tied and put into boil
ing water for 15 minutes. When these
are done. they will represent all sizes OF
eggs, from tiny canary's egg 10 that Of
big, old hen. They may not be oval in
| shape. but even round or poorly formed
ones will delight the children from pure
novelty.
Those who understand making French
| candy may make n delightful collection
of sweet Easter eggs. Once the fondant
| is made the task is easy and the possible
variety infinite.
Here is the recipe for making fondant:
Take a cup of sugar and half a cup OF
water. Boil together till t ''hairs" and
set out to cool. Then wash your hands
thoroughly and work the sirup until it
becomes white and soft. This will keep
almost indefinitely, hut it is better when
| fresh.
For the yolk of an egg use grated lemon
rind, working il into the fondant with the
fingers. Then cover his with white and
smooth it down into an oval shape, and
there you have the first candy egg
| To make brown egg melt some choco-
late and roll the white in it. Imitation
speckled birds eggs may be made by
sprinkling little spice on the outside OF
tiny white egg. These also may be
graduated in size like the real eggs first
described. and they are much less trouble
The beauties of the chocolate Easter
egg may be greatly enhanced by the ad
dition OF decoration done in white aftel
such patterns as the ina gination can sug
gest and the ingenuity execute. 1t may
be done with ordinary cake frosting. but
the white fondant is the best Some OF
those in the stores have hens and little
chickens done in white over the choco
late. Rabbits are not hard TO initiate. be
cause their long ears go a great way in
producing the general effect. and if tn,
rest is not perfect at least the attempt i:
recognizable.
One of the great attractions Of til,
Easter counter is monstrous chocolate
rooster which it would take weeks ever
for the boarding school girl to eat. 1t i.
more than life size and sells-that is. il
anybody buys him-for the enormou:
, price of S10.-Denyer News.