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Show Let children share in Easter festivities i By DONETA GATHERUM Easter week is a time of warm family hospitality and it's a time to let children share in the festivities. Coloring and decorating Easter eggs is a common family tradition that pre-school children especially enjoy. Capitalize on this family event by adding a few special treats. There's no need for elaborate elabo-rate preparations. A pitcher of milk or lemonade, a big platter of cookies and little cups filled with candy and nuts is all that would be needed to make home entertainment entertain-ment fun. BESIDES decorating hard boiled eggs, there are several other quick Easter treats that young children enjoy making. Cupcakes can be r converted into Easter egg nests by making the cakes small, icing them and then covering them with coconut coco-nut dyed grass green. And jelly bean eggs and a pipe cleaner handle to make the basket. Commercial melted chocolate and sucker molds are easy to use. Recipes come with the kits. OLDER children might enjoy making more complicated Easter treats such as Hot Cross Buns, Jewel Box Easter Eggs and popcorn pop-corn baskets. HOT CROSS BUNS Dissolve: 1 pkg. dry yeast in V cup warm water Scale I cup milk Add I stick margarine (so it melts) ': cup sugar I A tsp. salt Combine yeast mixture with milk mixture when the milk has cooled. Add 3 beaten eggs. Stir in 4V cups flour, I tsp. cinnamon and I tsp. grated lemon peel STIR WITH spoon until dough is smooth (it will be sticky). Add I cup chopped raisins or currants. Cover bowl with a damp towel and let rise in a warm place until double in size. Stir down. Turn dough onto a floured board. Shape into balls about the size of an egg. Place on greased cookie sheet and let rise until almost double in size. Brush tops with beaten egg white. Bake at 375 degrees until nicely browned (about 12 minutes). When cool, place a frosting cross on the (op of each bun. JEWEL BOX EASTER EGGS 2 sticks butter I 8-oz. pkg. cream cheese 3 I -pound boxes confectioners' sugar 8oz. semiswect chocolate pieces I Tbsp. butter I 2-inch square paraffin wax tsp. vanilla flavoring LET BUTTER and cream cheese come to room temperature. Put them in a large bowl and mix them together. Slowly add the sugar until un-til well blended. Shape this mixture into small eggs about the size of a teaspoon. Store in refrigerator for at least an hour. Put water in the bottom of a double dou-ble boiler and bring to a boil. Place chocolate, 1 Tbsp. butter, paraffin wax and vanilla flavoring in the top of the double boiler. Let this mix ture melt over the boiling water, stirring well. Dip each chilled egg into the mixture. Put coated eggs back into the refrigerator for at least 15 minutes. Nutritious surprises sur-prises like raisins, almonds, small candies can be added to the cream cheese center mixture. Makes about ab-out 100 small Easter eggs. POPCORN BASKETS I 15-oz. pkg. of popcorn, popped according to directions I cup granulated sugar Vi cup corn syrup Vi cup water V c,up butter COMBINE corn syrup, sugar and water. Boil mixture until it reaches 240 on a candy thermometer. thermo-meter. Remove from heat and stir in butter. Pour mixture over popcorn pop-corn and mix well with a wooden spoon. With greased hands, press popcorn around the inside of a greased medium-sized bowl. Reserve Re-serve some popcorn for a handle. i Roll popcorn into a rope between , palms. Make a semicircle and attach it to the top of the bowl to ' form a handle. Finish your Easter projects with a drink of Spring-fresh punch. SPRING GREEN PUNCH 2 6 oz. cans frozen limeade mixed according to package directions direc-tions 2 pints lime sherbet 4 or 5 cups gingcralc, chilled SOFTEN ONE pint lime sherbet in a punch bowl. Add limeade and stir to blend. Add ice to chill but don't weaken flavor. Float remaining remain-ing lime sherbet in center. Add gingerale just before serving. f |
