New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1912-03-28
Both Children and
Grown-Ups Amused
by These Vari-
atoms,
BY Martha McculIoch Williams.

Eggs are still eggs II the price mas heen
cut in half Easter Is imminent-Easter'
which demands many eggs. Children ana
grown-ups alike will get pleasure out OF
surprise eggs. TO make them, empty IA"
eggs very carefully through "a small
hole Al possible. a little away from 'he
point of thessmalI ends. Melt and color
lot Of fondant. Partly M an egsshe''
with white, then drop i'm pink or green or
yellow. Do not fill, unless YOU want CLOWN
eggs. Put I'm more white toward the end'
filling the shell completely and pastlhg
tiny round or diamond Of gilt paper neatly
over the whole Lay whole side up to hard
on then decorate the outsiGes. either win
water colo-s. fancy dye, applied with
soft brush or colored icing or melted choc-
olate. or you can leave the eggs plain ana
set them In egg cups at breakfast Easter
morning. Efforts to break aud eat them
properly will make merry meal Tor cnll-
dren's parties; break away the shells after
filling and paint faces upon the "hile
ends of the eggs with thin melted chocolate
and a camels hair brush Very tiny emma
babies may be pushed carefully through
the holes when the shells are about nan
filed, covered with more fondaht ana ielt
ambushed in sweetness. Discovery OF the
babies as eating goes on amuses the wee
folk tremendously.
To fiji the eggshells easily and neatly
nut the melted fondant in a paper cornu-
copia, with q tiny hole cut at the small
end. Insert the small end in the hole ana
squeeze in the candy, letting 1t settle COM
nactlv With tubes of several colors you
can make harlequin interiors. These cost
much less than the candy eggs OF the shops
and have the further merit OF being entire
~ wholesome Cranberry juice will color
the melted fondant fine pink. 30 VIII
beet iuic,-spinach boiled soft and pressed
gives q green that is safe-only do not use
enough Of It to taste. Pistachlo nuts
blanched and pounded fine can be also uscu
for green. Yok of egg beaten light OF
carrot Iuice expressed from the grated yell
low outside will give tints from gold 10
huff and straw color. OF course you can
b,v vegetable colors at the stores whlch
cell confectioners' supplies, but you are not
,u,.,y m need whole boxes of them at once
bonce these suggested substitutes.
7, ,,ou know not baked eggs try them by
..a,. ~ variety. Take rather deep muffin
,,,orIds nut a bit of butter or bacon tat
| In each, with Il dash or salt ana pePpei'
and let them get very hot Break iH'o ea-N
mould. still keeping them hot fresh egg.
Dust with salt and pepper add uo' VI
bu,ter nut into hot oven' ana coon 90
long or as short a time as your las.e 'o
mands To get the best results pahe io' o.
raos, twenty. minutes. Tho result VIII 10
,ardor white. a yolk deliciously meaiy'
- 4, this further advantage-you can
81, your eggs along with your biscuit
80 ,oast ar rolls, thereby saving ooth gas
and trouble. ,,s ,.bue hot
=, q nan. the cut sides dusted VII"
colt and pepper and dotted Win uu',.''
-, bal,ed five minutes, are greauy ll't
s.oyo6 or YOU can mash the not yoiNs
Nth grated cheese, httle put'e'
.,o,,,,frL seasoning OF salt. pepper anu
,,,on iuice. then refill the half-whites' Se'
80. .,,., minutes in the oven and serve WIN
- r,,tbout a cream sauce. This way tne
VI -, no out OF the shells-simpiy
baked the shell IS left on. ..,-ss
FOR a perfect poached egs' wv Lien,
al small. deep round saucepan WV"
ia water. add a good pihch Vi
dosb NJ vinegar, and bring 10 80
In stir hard, SO the water '"oIi -
ahout the rim, leaving sort Oh Eo'''
60 ,o,tre Into this vortex Drop !ou'
80, aIreadv broken in a saucer. heep ''o
So,I,n, water hard Take up af'er iour ~
minutes. according to taste Oh inc
- Trim while In the sKlilileF
'N.,.o, q from the water, and lay upon
-, ~ toast dipped In boiling "ate,
,,Horouv huttered. Pour httle Hsi'eu
anu ,.a. the egg, dust with salt ana
JUL ,d serye very hot If successiui
pep r,,lI he almost globular the yoih
showing delicately through u" naao
E,.o II Will be as unlike te a'e'aeo
,oacbed egg as anything well can po' -.
p '',arage noached egg is an aoonlihauon
ought 20 be suppressed oy t'e
comfy Of cooks. ,,,, NTH
wonld you have eggs and oaco" 49,
.,rolIinC I'D your apartment ne"
%. rack small enough 10 set Wei ~
ho' I'm Law Your bacon slices upon
q cook til q little grease drips INTO
I'o ,hon take II from the oven hIt
'n' r,ck break your eggs into the not
OIL '"' -, the bacon rack over then'
oat,,rr 20 the oven, and COOK 10 your "%S'e.
nv nine that will be unll 'he bacon
- crisp. the eggs mealy as 10 Yum
- will be neither smoke nor Sihei' "0A
gatherings over your troch OF 'pio"
any s, bs vigilant, OF course so as not
lou = hacou burn. 1t IL very much
TO Ie' .,,od thus away from its own
better Jndood rack cooking Is commend
gteaSe tho time. especially for delicate