Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1921-03-22
q. MRS. NJ. A. WILSON

By MINIS. "s n. "lLcON
~ODDr'0'' Il, dgf, rOfis ~ TssstvcS %Ss a. A. "'''0"'
THE delicious and creamy easter egg
NAV be made at home with very
,;,,Io trouble--the dainty colored ones
nsr bc made as well as the chocolate
covered ones.
Ger supper and start making the eggs.
Tb;s will not only give you fine, pure
hnms. made candies. but II will also
su,vrcnQthen the home ties. by having
syery one there working together. When
the family is gathered about the table,
sjI interested in preparing this season.
able goody. it promotes a feeling OF
brotherly love. Even as am writing
Ms the door bell rings and the verv
.noi, son OF one Of my neighbors says
'%oh. please, ma'am, my mother
u,o,ta YOU to step over and give us the
..n;ne-we're gonna make Easter eggs
,s;s rear''-and accompanying the in
.totion with a disarming grin, he turns
I'D disappears in the direction of his
mothers house.
90 gather the youngsters-in fact,
.,s whole family and few Of your
..a;obbors and make large and small
ssgs Here are few very new recipes
for this years eggs.
Tho Coconut Cream Eggs
The foundation for these eggs is the
anne in every case. Either the fresh
aaconut or the prepared article may
no used. II you use the prepared prod
uct nut the coconut through food
chopper to cut It fine.
Recipe Using Prepared Coconut
place in a mixing bowl
waite Of one cog,
One.holf cup OF tcdter.
Beat to blend and then add
Oce cup Of finely chopped cOcoanut,
And sufficient xxx sugar to make
r,iIture that will mold. Flavor as
desired.
coior il a good yellow with a vese-
table coloring and then form 1t into
bsils-use this for the yolks Of eggs.
Now. with a deep tablespoon, form
halves of the eggs, scooping out a tiny
hollow for the yolk. When all the
material is nodded, then start putting
the eggs together.
Rrnsb the surface with beaten white
of erg. insert the yolk and put together.
Set aside. Now the eggs are ready
for dipping. Prepare water icing as
follows:
Ttpo CUBS of xxx sugar.
Three level tablespoons Of cornstdrch.
s;ft to mix and then use just enough
holing milk to make mixture that
will run and yet stick to the eggs.
Part Of this icing may be white and
then color the balance pink. yellow
and delicate green with vegetable
colorings. A stiff hatpin will be found
TO be very convenient for holding the
eggs while dipping; the tiny hole will
fil up with the icing.
For chocolate coating. use both the
bitter and sweet chocolate.
Melt in a double boiler and then place
boiling water in the bottom compart'
ment. Add
Tpo tablespoons Of butter.
One tablespoon of pdter.
To each one half pound Of chocolate
MarshmalIow Eggs
Place four level tablespoons of gelatin
IN one half cup of cold water to soak
for one half hour. Now place
Too cups Of sugar.
One-hdt cup of tohite corn srup,
One cup of Tdter.
In n saucepan, boil for five minutes
and then add the prepared gelatin. Stir
we'll to blend and then cook for hve
minutes. Pour in bowl and let
cool. When just beginning to set. beat
until white, adding one cup of marsh
mallow creme or whip.
Rinse a pan with cold water and
pour in the mixture two inches deep.
Chill and let stand for twelve hours
to mold.
Sift powdered sugar on the table and
then loosen and pull out the gelatin.
Cut into oblongs 21a by 3 inches and
with scissors trim to egg shape; roll
in beaten white of egg and then in
XXXX sugar. These eggs are very
good; they may be used in the usual
manner.
Easter eggs may be made from sponge
cake iced.
How to Make the Cake
Place one cup of sugar in a mixing
howl and add
Yolks Of three eggs.
Cream we'll and then add
One-half cup of toater,
One and one-halt cups of -four.