Variations on a Theme of Easter Eggs.

It is time for something a little lighter than the fare I have fed you the last few days, and it is certainly time for Easter Eggs. I give you two egg recipes – deep-fried hard-boiled eggs for the grown-ups and something light and fluffy for the grown-ups. The kids will get plenty of their own, trust me. The recipes are from Harper's Bazaar of April 7, 1900.

Stuffed Eggs, Fried.

Boil six eggs hard. Cut them in half, remove the yolks, and rub them smooth with a table-spoonful of melted butter, two tablespoonfuls of minced ham or tongue, a little chopped parsley, a few drops of onion juice, and salt and pepper to taste. Fill the whites with this mixture, press the halves together, and either stick the edges with a little beaten egg, or pin them together with fine toothpicks. Roll the eggs first in fine crumbs, then in beaten egg, and then in crumbs again. Fry to a fine brown in boiling deep fat.

Easter Eggs in The Nest.

Soak one box of gelatine half hour in cold water. Put three cups of milk on the fire in a double boiler and make very hot. When the gelatine is soft add to it two cups of sugar; mix well, and turn both in the boiling milk. Stir until thoroughly dissolved. Take from the fire, divide into as many portions as you desire colors. To one portion add a couple of tablespoonfuls of grated chocolate, melted over boiling water. Tint another pink with cochineal. To a third add the beaten yolks of two eggs, and return to the fire long enough to cook the egg about five minutes. Leave one portion white. Flavor this with vanilla, add a few drops of strawberry juice or rose-water to the pink, and orange-peel to the yellow. If you have no egg-moulds you may have improvised some by emptying the contents of eggs to be used in cooking through a small hole broken carefully in one end. Rinse the shells out thoroughly in cold water, and fill them with the blancmange mixture. Set them to form, open end up, in a pan of flour or meal, which will hold them steady, and put them in a cold place. Make your nest of preserved orange-peel, cut in shreds. The orange marmalade put up in glass jars may be used for this. Arrange a bed of it in the bottom of a glass or silver bowl, break the shells from the eggs with great care, and arrange them in the nest. If you wish, you can heap wine jelly about them by the spoonful, or half bury them under whipped cream