Easter Eggs

Ingredients

• one dozen egg shells
• Make a blanc mange of milk
• one-half cupful of corn-starch
• sweeten to taste
• flavor to taste
• six parts mixed with different color pastes

Method

1. 1

   Make a blanc mange of milk and corn-starch; sweeten and flavor to taste.

2. 2

   Have ready one dozen egg shells which have been carefully opened at the small end and contents removed.

3. 3

   Fill these with the blanc mange which has previously been divided into six parts and each part mixed with different color pastes.

4. 4

   When filled, stand on ice until perfectly cold, then remove the shells carefully.

5. 5

   Send to the table in glass dish; serve with whipped or plain cream.

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 211. The excerpt below is the record exactly as published.

Make a blanc mange of milk and corn-starch; sweeten and flavor to taste. Have ready one dozen egg shells which have been carefully opened at the small end and contents removed. Fill these with the blanc mange which has previously been divided into six parts and each part mixed with different color pastes (vegetable colorings, chocolate, etc., can be used). When filled stand on ice until perfectly cold, then remove the shells carefully. Send to the table in glass dish; serve with whipped or plain cream. These "easter eggs" are oftentimes a great joy to the little folks. Millie Dodge. CORN-STARCH BLANC MANGE. One quart of milk, one-half cupful of corn-starch

Cook this with the app: pantry check, scaling, and the assistant.