How would you like great, luscious purple plums, watermelons and fine radishes for breakfast? We can manage to have them, and at the same time may be served mammoth acorns—not the kind gathered for cups and saucers, but quite different. These are as large as eggs and either all brown or green in color. They taste something like hard-boiled eggs, and, what is more strange, the plums, watermelons and radishes all have a similar flavor. To prepare them, color some eggs, make the eggs all of solid hues,—a few rich purple, several red, others brown or light green, one or two dark green. When the eggs are boiled hard and of the desired shade change them into the vegetables and fruits. Begin by making
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The Radish