Perth Amboy evening news., 1920-03-30
Home Cooking
By Mrs. Nj. A. Wilson
Former Chief c~usiuere in Royal
Household OF the Late Queen
Victoria
(By Mrs. NJ. A. WILSON,
Copyright, 1920, by Public Ledger CO
All rights reseryedD

NCOpAflSnt, lSZu, Dy HuDllc Ledger ".
All rights ~reserved.)
"Epper-epper-aig aig"-this is
the song OF the;small boy who Is out
looking for pickings among his pals
and cronies during the Easter week.
How many of us can remember this
singsong Of the lad in his early teens
as he stood on the corner waiting y
chance to test fate?
Mothers, let YOU daddy have his
"epper aig' time; do not begrudge IL
to him, and IL he comes running in
with his egg broken. just plan to
utilize it and let him have a few more.
Plan to dye and made some home
! made eggs for both the large n small
members of the family.
If you will but allow them to help
you in the evenings you will surely
be surprised how anxious father Is
to try his hand at this lonG-forgotten
custom.
To make the designs upon the dyed
egg take q small camels hair brush
and paint the initial letter, pictures
and Dummies upon the eggs, using vase
line to paint with and then dye in
the usual manner, using any color
dye that you wish to prepare the
Easter eggs. Follow the dyeing direc-
ton closely.
Some Candy Eggs
Sugar Is expensive this year. yet the
thrifty housewife will find it is real
economy to make the Easter goodies
at home. Aside from the knowledge
of the purity and goodness. the pleas
ure and sport the family enjoy is really
making it worth while.
A sugarless Egg
Place
One half pound of stoned prunes,
One-quarter pound of apricots,
One-half pound of seedless r~aisins.
One-half pound of shelled peanuts,
Ono cup of ~cocoanut,
through the food chopper, using the
fine knife. Mold into an 6 shape
and then brush lightly with honey and
roll in finely chopped cocoanut.
Marshmailow Eggs
Turn a package of cornstaroh into
a baking pan n have the starch two
inches deep in the pan. Now with a
large Egg make Impressions in the
starch. Open one package of cream
or marshmallow whip and then place
in the saucepan and add one-half u
of finely chopped |cocoanut and heat
until very hot, and then cook for
ten minutes longer. Now drop by the
spoonful into the prepared cornstarch
molds and set aside for twelve hours
to harden then lift. brush the corn
starch from the eggs and then brush
each half lightly with honey or syrup
and put together. Set in q cold place
to dry out.
Cream Eggs
Open a can of |cocoanut and turn
into a bowl, and then add one tea
spoon of vanilla and sufficient xxx
sugar to form a mixture that will
hold its shape. Form into egg shape
and then dip in beaten white of egg
and roll in xxx sugar for plain eggs.
Or roll in graduated sugar for the
crystallized eggs. These eggs may be
dipped in chocolate or in colored
icing IL desired.
To Coat With CoIorcd Icing
Place the white Of me egg in a bowl
and add
One tablespoon of emo Juice,
BEAT to mix and then use two table
spoons of cornstarch and sufficient
xxx sugar to make an icing that
will spread without running. Beat
hard for five minutes and then color
the desired shade with pure fruit
colorings. Now dip the eggs and set
them on wax paper to dry.
n icing a be used for writing
names or dates on the eggs.
To write names, etc, make a cornu-
copia, by using a good grade of writ
Ing paper. cut a tiny hole In the end
OF the cornucopda not much larger
the head OF a large pin and
t'tSii SiQctZS tnO icing through the
hole and proceed to write the name
on the egg.
To Chocolate Dip Egg
Use sweet or dot chocolate for this
purpose. Melt In a double boiler at
a very owl temperature, adding TO
each one-half pound of chocolate, q
piece of paraffine the size of q walnut
and
One tablespoon Of butter,
One teaspoon of vanilla,
O~ne-quarter teaspoon of cinnamon.
Beat hard to blend before dipping
the eggs.
MENU FOR WEDNESDAY ,
Breakfast
Sliced Oranges
Cereal and Cream
Soft-Boiled Eggs
Toast Coffee
Luncheon
Corn Pudding
Observation-Disclosures SgTA
Potato Pancakes
Baked Custards Tea
Radishes Scullions
Fried Smells Tartar Sauce
Baked Potatoes Spinach
Asparagus Salad
Sliced Pineapple Cofsen