Fig. 362 the cup. Cut off the top, then remove the kernel and the cup is ready for use (Fig. 363). It is better to select a large-sized acorn for the saucer and a smaller one for the cup, in order that the Fig. 363 Fig. 364
Fig. 365 Fig. 366 cup may have more space in the saucer and not fit too closely (Fig. 364). Miniature dippers can be fashioned of acorn cups by piercing a hole in one side near the top and pushing a slender stick through until it rests against the opposite side (Fig. 365).
Fig. 367.
Odd little baskets are also made of acorns (Fig. 366) by cutting away all of the top of the acorn except a band through its centre; this forms the handle. The acorn is
Fig. 368. left in its rough saucer, which gives the outer surface of the basket, the inner surface being the interior of the acorn proper. Make several cups and saucers, and the feast will be ready for others to see (Fig. 367). Of course, it is only intended to give pleasure in this way and not really to serve as food.
Rose petals make an excellent substitute for the common