A little prepared cochineal, or bright-red syrup.
Empty shells of 12 eggs, from which the contents have been drained through a hole in the small end.
Essence bitter-almond, grated lemon-peel, and rose-water for flavoring.
Put sugar and soaked gelatine into a bowl, and pour the boiling milk over them. Set over the fire in a farina-kettle, and stir until dissolved. Strain and divide into four parts. Leave one white; stir into another the beaten yolks; into a third the chocolate; into the fourth the pink or scarlet coloring. Season the chocolate with vanilla; the yellow with lemon; the white with rose-water, the red with bitter-almond. Heat the yellow over the fire long enough to cook the egg. Rinse out your egg-shells with cold water, and fill with the various mixtures, three shells of each. Set upright in a pan of meal or flour to keep them steady, and leave until next day. Then fill a glass bowl more than three-quarters full, with nice wine-jelly, broken into sparkling fragments. Break away the egg-shells, bit by bit, from the blanc-mange. If the insides of the shells have been properly rinsed and left wet, there will be no trouble about this. Pile the vari-colored “eggs” upon the bed of jelly, lay shred preserved orange-peel, or very finely shred candied citron about them, and surprise the children with them as an Easter-day dessert.
It is well to make this the day on which you bake cake, as the contents of the egg-shells will not then be wasted. By emptying them carefully, you can keep the whites and yolks separate.
This dish, which I invented to please my own little ones on the blessed Easter-day, is always welcomed by them with such delight, that I cannot refrain from recommending its manufacture to other mothers. It is by no means difficult or expensive. If you can get green spinach, you can have yet another color by using the juice.
Turret Cream.
1 pint sweet, rich cream.
1 quart milk.