Evening star. [volume] (Washington, D.C.) 1854-1972, 1959-03-23

by VIOLET FAULhNEh
star Food Editor
Come Easter mornin g
surprise the small fry at your
house with these special holi-
day favors.
There's nothing easier to
make than the little bunny
faces or nests that have col
orful Jelly beans nestled on
bed Of green coconut.
These favors really serve q
double duty they're good
to eat and at the same time
serve as q timely centerpiece.
Similar to a popcorn ball.
crunchy pulled rice Is mixed
with melted marshmallows
and nodded into bunny faces
and nests. Let the children
help nut the faces" on the
Dummies, they'll have great
sport creating individual per-
sonalities for each one.
The nests are nodded
around small custard cups,
then filled with green tinted
coconut and Jelly beans, To
tint coconut. blend q tea
spoon of milk or water with q
drop or so of food color. Add
1h2 cups shredded coconut
and toss with q fork until
evenly blended.
A little out of the ordinary
but fun to try are homemade
marshmallows. They're made
of the simplest ingredients
.. unfiavored gelatin, sugar,
light corn strip. and evapor-
ated milk. The mixture is
chilled until firm and then
cut into fancy shapes with
cookie cutters.
The children will love to
help with the cutting. Then
to make them more decora-
tive. and to keep them from
sticking, coat the marsh
mallow chicks and Dummies
with toasted or colored Coco
nut, colored sugar, crushed
cornflakes, or tiny candies.
Quick Marshmall0w
Easter Candy
3 envelopes unflavored gel
attn
IA cups cold water. divided
2 cups sugar
2 tablespoons light corn
sirup
2 teaspoons vanilla
cup icy cold evaporated
milk, whipped
Plain or toasted coconut,
cornfiake crumbs or col
ored sugar
Sprinkle gelatin on II cup
OF the cold water in large
mixing bowl to soften. Mix
together sugar, sirup and re-
manning q cup water in
saucepan; cook over medium
heat, stirring constantly.
until sirup reaches rolling
boil. Cook 5 minutes without
stirring Pour hot sirup over
softened gelatin: stir until
gelatin is dissolved. Cool at
room temperature to a thick
sirup consistency. about
hour, stirring occasionally.
Add whipped evaporated
milk: blend with electric or
rotary beaten until smooth.
Turn into a buttered 13x9-
inch baking pan. Chill about
I hour. Cut with 2-inch
Easter cookie cutters; lightly
toss in coconut. cornf1ake
crumbs or colored sugar. APP
proximately 20 candies.
To whip evaporated milk.
chill in freezer tray Of refrig-
orator until ice crystals form
around edges. Turn into
chilled bowl and whip with
rotary beaten or on high speed
of electric mixer until soft
peaks are formed, about 2
minutes. Gradually add 2
tablespoons lemon juice and
continue whipping about Q
minutes.
To make additional candies,
melt the trimmings over boil
ing water. Chill until mixture
mounds slightly when drop
ped from a spoon. Beat until
smooth. Turn into buttered
8-inch square baking pan.
Proceed as above for candy
preparation.
Pulled Rice FavOrs
4 cups pulled rice.
2 tablespoons butter or mar
garine
20 large marShmallows
Pipe cleaners
Gumdrops
RaisinS
Candied cherries
Colored toothpicks
Green coconut
Jelly beans
Heat pulled rice in shallow
OAR Luncheon
The Richard Arnold Chap
ter, OAR. will hold a birthday
luncheon fashion show tomor-
row at 1890 pm. at ODon-
nell's Restaurant, 1901 Wis
consin avenue, Bethesda.
Hostesses for the luncheon
wifi be Mrs. Robert Eastman.