Arizona republican., 1912-04-07
EegshelI Favors and Decorations for
 Easter.


 If care is taken in breaking the eggs for the Easter baking the shells may be utilized in a variety of pretty decorations or in moulding corn starch l eggs for the Easter dessert For | flower vases. take the half egg shell. | rinse out with cold water. then fasten on n strip of cardboard. using q few drops of hot scaling wax or candle grease to hold them in place. Pour in little water, then fill with violets. wild flowers. delicate vines, clover | leaves or even blades of grass and | set at each place for breakfast. If preferred, a lovely centerpiece can be made by placing a circle of the shells close together with sides touching. then gluing them on cardboard or setting them upright in d plate of moss and filling with delicate flow | CTS
 These eggshell cups may also be appropriately decorated with tracings of gold, then glued to a card and used to hold bonbons or salted nuts | Among the dishes suited for the Easter week home table or entertain !, ing are the following:
 1 Easter Eggs.
 1 Boil as many eggs as will be re- | quired, for twenty minutes. Drop I into cold water and when cold re-
 move the shells. Cut a slice from the | bottom of each egg so it will stand. | Then cut the egg in halves, remove the yolks, season with salt, pepper. butter and a little onion juice. Mash together. add little milk to the mix l ture. beat until light and smooth. fill the hollow whites and heap up in | mounds Place in a dish that will | stand the heat or d pretty casserole, | and set in the oven for eight minutes. | Pour n tomato sauce around them. II garnish with parsley or watercress II and send to the table.
 l Birds Nest Salad.
 H Have ready as many crisp leaves
 of lettuce as may be required to make
 q dainty little nest for each person. H Curl them into shape and in each Il one place tiny speckled eggs made by rolling cream cheese into shape, | then sprinkling with fine chopped | parsley. Serve with French dressing " hidden under the leaves of the nests. Daisy Salad for Easter.
 II Boil as many eggs ,as desired for | twenty minutes Drop in cold water, and when cold remove the shells Ar
 range delicate heart leaves of lettuce
 in circles on a large platter or on individual plates. and just within that circle form another of egg whites cut
 in strips to represent daisy petals.
 Within the center put a mound of
 mashed egg yolks. moistened with
 mayonnaise to simulate the daisy S golden heart. Cut a few strips of
 pickle and place among the white pet
 pickle and placeamong the white pet
 als to add to appearance and flavor,
 Waffles.
 Sift together a lightly measured
 pint of flour and half a teaspoonful
 of butter Separate four eggs. beat , the whites until lemon colored and thick. Add the yolks to the flour mixture alternately with sweet milk until a pint of milk has been used Lastly fold in the whites and bake ! in hot, well-greased waffle iron waffle iron should fit closely on
 the range and should be heated on one side. turned and heated on the other and then thoroughly greased before being filled with the batter In filling, put a tablespoonful of the
 batter in each compartment near the
 center of the iron, cover and the mix ] ture will spread to just fill the iron
 If the iron has been heated, the
 waffles will be ready to have the iron
 turned almost as soon as filled and , covered. When done lift on large
 hot plate and serve at once without
 bling. as this steams and softens
 them. and waffles should be crisp to be perfect Either pastry or bread
 flour may be used in their making. ,l Marshmallow Cake.
 II Marshmallow cake is easily made
 and universally liked. For the cake
 take one and one-half cups of sugar
 half a cup of butter. three cups of
 pastry flour, one cup of water. two
 eggs, two teaspoonfuls of baking pow der. one teaspoonful of vanilla. Beat