The globe-independent. (Hagerstown, Md.) 1943-19??, 1952-04-10
SUCCESS FuL
HON MAKING
By MARY DOUGLAS

Just when eggs are the number
one item on your Easter shopping
list, isn't it nice that the hens CO.
operate so we'll with a generous sup
ply? It's a tradition, this emphasis
on eggs at the Easter season. The
giving of eggs as a symbol of the re-
newal of life and as gift, has been
the custom since centuries beore the
birth of Christ.
There are various tales told about
the practice of coloring eggs. In the
olden days people refrained from
eating eggs, as well as meat, during
Lent. On Easter eve and Easter day
huge trays of eggs, gayly colored and
arranged in baskets, were taken to
church where they were blessed by
the priests. Then they were taken
home and given a place of honor in
the center of the table and used as
gifts for visitors during the Easter
week
Another Old World custom that we
have adopted and adjusted to our
American way of life is the Easter
bunny that additionally hides the
gay, multi-colored eggs.
Perhaps you have noticed in some
of your magazines in the past the
recipe for gelatin Easter Eggs. They
are easier to prepare than you would
guess and answer a tWo-fold pur-
pose. Not only do they make very
attractive and unusual garnish for
the ham platter, but serve as a salad
course as well. Here is the general
idea and recipe:
Make an opening about the size
of a penny in the end of the raw egg
use as many as you will need for
individual servings. Pour the eggs
into a bowl and save for scrambling,
or for baking. Wash shells in cold
water and put back in carton with
opening up. Soak a tablespoon of
plain gelatine in y cup cold water
for minutes. Dissolve in a cup of
boiling water and add p teaspoon
salt, IA cup sugar, IA cup vinegar, u
teaspoon onion salt, "a cup each of
finely chopped pimento, green pep
per, sweet pickle and a cup finely
chopped cabbage.
Be sure you chop the vegetables
fine for you are going to pour the
mixture through the opening in the
egg. Divide this gelatine mixture
into three portions and color with
red, yellow and green food coloring.
Fill the empty shells and chill over
night in the refrigerator. Peel off
the shells and arrange around your
Easter ham on beds of parsley, or
crisp watercress. Mighty gay they
will look for your Sunday dinner.
Light fluffy egg omelets will use
up the eggs you have taken from the
SIlCllo dUONS' n lluIIJ OIIlC1CC ID I11SllS
airy, tender, golden brown. You
cut it with two forks so none of the
puff" is lost. Here is the recipe:
Fluffy Omelet
For 8 to 4 people you will need 4
eggs. Separate yolks from whites.
Add II teaspoon salt and table
spoons water to the whites. Beat
with a rotary beaten until stiff but
not dry. Stir Is teaspoon pepper and
2 tablespoons flour into yolks with
fork, then beat with rotary beater
until we'll blended. Fold into egg
whites. Meanwhile heat l table
spoon butter in large 10 inch skill
let When butter is just hot enough
to make a drop of water Sizzle, pour
in omelet mixture. Level gently
leaving omelet slightly higher
around the edge. Lower the heat.
Cook slowly until fluffy and light
~ Drowned on the bottom, about 5
minutes. Lift the edge with spatula
to check browning. Finish omelet
in 300-degree oven for to 10 min
utes. When omelet is done knife