Abilene weekly reflector., 1900-04-12
A NOVEL DEPARTURE.
EVERY SIZE EGG FOR EASTER SUM-
DAY CELEBRATIONS.
A Simple Means Of Making Them A.
small Of - Large as You Please.
sweet Easter Eggs, Chocolate
ROOsters and Candy Rabbits.


To vary the monotony Of the time hon.
ored Easter eggs dyed red, green and
blue and all piled together in gaudy ar.
ray, here is a suggestion which a mother
or a big sister may follow to the delight
Of the smaller persons in the family.
The hens egg .4as come to be such a
common affair tat even cookbooks use
it as a butter measure. How delightful
it would be II one might add real birds
eggs to the Easter collection! This Of
course Is out of the question at such a
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 1t as small as
you please. The yolks and white must be
separated for this process Of making ar
tfcia birds eggs. Then one needs a
number of tiny cotton or flannel bags, the
smallest no larger than the yolk Of a
birds egg and the others growing larger
until they reach nearly the size Of hens
egg. These are for the yolks, and into
each is dropped enough Of the yolk Of the
original hens egg to fill 1t. 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 Is put the tiny yolk
which belongs to 1t after its removal
from the bag in which it 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 a tiny canarys egg to that Of
a 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 a 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 cup Of sugar and half a cup Of
water. Boil together till it '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, but it Is better when
fresh.
For the yolk Of an egg use grated lemon
rind, 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 brown egg melt some choco-
late and roll the white in it. Imitation
specklcd birds eggs may be made by
sprinkling little spice on the outside Of
a 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 after
such patterns as the imagination 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 60 great way in
producing the general effect, and if the
rest is not perfect at least the attempt is
recognizable.
One Of the great attractions Of the
Easter counter is a monstrous chocolate
rooster which II would take weeks even
for the boarding school girl to eat. 1t is
more than life size and sells-that is, if
anybody buys him-for the enormous
price of S15.-Denver News.