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Show iJi b I J 0h9 tyJjjnji fflmfeftS : : ' v- - Use Easter Eggs for Place Cards (See Recipes Below) Easter Plans j ONE OF THE TRADITIONAL highlights of Easter will probably be the coloring of Easter eggs. Though some adults think that coloring eggs is strictly child's play and should be left to youngsters, a large percentage of grownups doesn't agree. As a matter of fact, many people welcome Easter as a time when their artistic skill can be brought into full swing. You may make the eggs as elaborate elab-orate or as simple as you like. Perhaps a few brightly colored eggs in a gay basket as a setting for the Easter breakfast table are all you'll want. On the other hand, you may want to try out your skill at making faces or pencilling 1 1 LYNN CHAMBERS' EASTER MENU Roast Leg of Lamb Sweet Potato Puffs New Peas in Cream Carrot-Asparagus Salad Sally Lunn Muffins Currant Jelly Beverage Strawberry Ice Cream or Peach Refrigerator Pudding Recipe given 1 tablespoon butter Cream to moisten Vi teaspoon salt Yi teaspoon nutmeg Crushed cornflakes 1 egg Water Boil potatoes in boiling water until un-til tender. Peel, rice and mash them. Season with butter, salt, nutmeg nut-meg and cream enough to make them moist. Roll into small balls Dip in egg which has been slightly beaten with water. Coat with cornflakes. corn-flakes. Bake in a greased pan in names on colored col-ored eggs. With certified Easter egg colors col-ors that come with a handy writer, you'll be able to create a moderate (350) oven until un-til browned, 15 to 20 minutes, or, fry in hot, ! deep fat. (Fat should be hot enough to brown eggs as simple or professional as you like. Eggs will be effective and appropriate place cards at the Easter East-er dinner. Two appropriate creations certain cer-tain to appeal are the pert bunny and a coy little chick. Stiff white cardboard is used for the base and for the stand-up collars that hold the eggs. Use yellow dye for the chicken. Rest the egg on a collar with a perky bow tied under the "chin." Paint on eyelashes and attach a paper beak at the right place. Stand a feather up the back, and you'll have a chicken everyone will love! The rabbit is prettiest when dyed light blue or pink. Use little white reinforcements (the kind the youngsters young-sters get for notebook paper) for the eyes and mouth. Bits of white string tucked under the "mouth" make whiskers and long, tapering pieces of crepe paper make- the ears. Turn the collar down in front to make ' a pointed collar and the bunny is complete. EASTER DINNER might be built around lamb with appropriate sauce and spring vegetables. Roast Leg of Lamb Have leg of lamb boned and rolled by the butcher. Wipe with a damp cloth. Mix together the following: fol-lowing: one-third cup fat or salad oil, one minced clove of garlic, two teaspoons marjoram, three-fourths three-fourths teaspoon powdered mus- a cube of bread In one minute.) Carrot-Asparagus Salad Cut scraped, cleaned carrots in fine strips and plunge into ice water. Chill thoroughly. Drain and dry between towels. Arrange in a circle on crisp lettuce leaves. Place chilled, cooked or canned asparagus aspara-gus tips in the center and serve with well chilled, seasoned French dressing. TENDER MUFFINS served with jelly make a delicious accompaniment accompani-ment to the dinner: Sally Lunn Muffins (Makes 1 dozen medium) cup butter 'A cup sugar 1 egg cup milk VA cups sifted flour 2 teaspoons baking powder teaspoon salt Cream butter and sugar until very smooth. Add egg and beat well. Sift flour with baking powder and salt and add alternately with milk to first mixture. The batter should be quite thin. Grease medium me-dium sized muffin pans and pour in mixture to fill them two-thirds full. Bake in a moderately hot (375) oven 15 to 20 minutes. Peach Refrigerator Pudding (Serves 8) y3 pound butter 1 cup confectioners' sugar eggs 3 cups sliced peaches 24 lady fingers tard, one teaspoon tea-spoon salt and one - half teaspoon tea-spoon paprika. Rub the mixture over the meat before roasting. For boned, rolled leg of .lamb, set the Dven slow (325) and roast, without with-out water or other liquid, 45 minutes min-utes to the pound if the meat weighs between four and five pounds. For a heavier leg of lamb, roast 42 minutes per pound at the tame temperature. HAVE YOU EVER tried sweet potatoes with lamb? They're a delicious de-licious combination. Here are two recipes from which you may take your choice. Sweet Potato Puffs (Serves 6) 3 large sweet potatoes 1 pint whipping cream Cream butter and sugar until light and fluffy. Add eggs, one at a time, beating thoroughly after each addition. Line an oblong pan with lady fingers on sides and bottom. bot-tom. Fold in peaches with creamed butter-sugar and egg mixture Place one-half of mixture in lady finger lined pan. Add a layer oi lady fingers, then remaining mixture. mix-ture. Top with lady fingers. Place in refrigerator for 24 hours. Unmold and garnish with whipped cream If using fresh peaches, sprinkle them with lemon juice and sugar. LYNN SAYS: Here's What to Do With Easter Eggs Eggs decorated for Easter may be used in many different ways to add nourishment as well as interest to meals. They should be hard-cooked hard-cooked before decorating, of course! Mix the whites of four hard-cooked hard-cooked eggs with two cups of white sauce and pour this over toast. Press the yolks through a sieve to decorate the tops of the creamed whites. . Ever tried eggs au gratin? Devil hard-cooked eggs, then place in e casserole, cover with grated cheese and white sauce. Top with buttered crumbs and bake until golden. Mix the yolks of hard-cooked eggs with finely chopped ham, then re fill the whites. Serve on lettuct leaves and pass mayonnaise. Hard-cooked eggs may be grounc or chopped, then mixed wit! drained sweet pickle relish, mayon naise, Thousand Island dressing mustard and salt to taste. Pack the mixture into small cups and chill |