Custard Easter Eggs >> >>5 envelopes Knox gelatine >>5 C. milk >>1 tsp. flavoring (lemon, orange, almond) >>1 C. cold water >>1 C. granulated sugar >>2 small boxes lime gelatin, prepared as directed >> >>Before Easter, start saving egg shells. Crack at wide end; remove >>egg. Rinse shell under cold water and clean out extra yolk. Dry and >>store in airy place. >> >>When ready to use, set egg shells cup style in egg cartons. Dissolve >>gelatine in cold water. Heat milk until just barely warm. Add sugar; >>stir until dissolved. Add flavoring. Divide mixture into several >>containers. Put a drop of food coloring in each. Pastels are >>prettiest. Pour the colored milk mixture into the egg shell cups. >>Refrigerate 12 hours. Prepare lime gelatin. >> >>On serving day, mix gelatin with fork until it looks like grass. Put >>it in the bottom of a pretty clear glass bowl. Gently crack egg >>shells, holding upside down in left hand and peeling with the right >>until egg shaped gelatine mixture slips out. Arrange on grass. Use as >>centerpiece, then eat for dessert.
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