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Show Easter Dlshers. ,H Ilirds' nest pudding is a good old H standby for Easter and lias never been surpassed by a more modern dish In H the delight of the children and in real H charm of appearance. Onco the mcth- 'H od of preparation is undctstood It is H much less trouble than tho lengthy H rule would indicate. When complct- H cd, It has the appearance of a gelatin H nest covered with orange peel straws SH and flecked with feathery whipped 'H cream, In which arc snugly ensconced iH cornstaich eggs of various hues. H First make a lemon Jelly and mold tl It in the shape of a nest. To do this iH turn a granite or earthen pic dish up- jH side down in the bottom of a two quart 'H granite basin. Turn in the liquid Jelly jH and let It stilTcn. i For the eggs, empty for family use H for a day or two without breaking tho IH shells the yolks and whites of tho eggs H ftom small holes in the big ends of tho H shells and carefully save the shells for ,H molds. For the mixture make a cry 'H thick cornstrach pudding. Season it H with a little sugar, and IIaor with va- iH nilla. Toobtain different shades, color jH a part of the mlxturo brown with rH chocolate, apartjcllow with the yokes M of eggs, and some green with spinach B green or a vegetable preparation which - : can bo bought. Turn the mixtures 'lH into the shells and stand tho eggs in a lfl pan of meal or Hour to keep tho open ends upward. Put them in a cold place. Cut candled orange peel Into straws. H All this work can bo done on Satur- iH day. An hour or two before the pud- M ding Is wanted carefully peel the shells H from the eggs. Turn the Jelly on to a M round glass dish and remove tho tin M with care. Put the straw around tho M outside of the Indentation left by thr. M tin. Fill the hollow with whipped H cream and nestle the eggs in it. jH An attractive maccdolne salad may bo made by dicing cold boiled potatoes an boiled beets and adding a few chopp- M cd olives, a little celery and a teaspoon- , H full or two of onion Juice. Dredge with M French dressing. Garnish witli let- M tuce cut In strips arranged about tho M edge of the dish and tiny lettuce leaves, c stuffed olives and feathery celery tops M over tho top. M |