“Easter Eggs,” Friend, Mar. 1975, 31
Easter Eggs
Candy Eggshells
1/2 cup water
1 cup sugar
1/2 teaspoon lemon juice
2 cups sliced almonds
butter or margarine
In top of double boiler combine sugar, water, and lemon juice. Place over medium heat and bring to a boil, stirring until sugar dissolves. Boil about ten minutes, tipping pan often until mixture turns a light amber color. Stir in almonds quickly, remove from heat, and let stand 10 minutes. Then set over boiling water while you mold.
Butter the inside of a 3″ clean plastic or metal egg mold and fill shell about half full with almond mixture. Dip a wooden spoon handle in hot water and press it firmly into the center of candy and around edges. Continue pressing (while turning the shell) until a thin layer is formed about 1/4″ thick. Let stand about 10 minutes before removing from shell. Then butter mold to reuse.
Textured Easter Eggs
These decorated eggs would make a pretty centerpiece for Easter. Seeds and grains used in making them are available at most stores that sell health foods or at certain grocery stores.
Use either hard-boiled eggs or eggs with the center blown out. Dye eggs and cool. Arrange the various seeds in small bowls and plan your design. Simple shapes are the best. Apply white glue on the surface of the egg in the design you want and roll the egg in seeds. For a smoother seed surface, roll the egg again lightly on a hard surface just after the seeds are glued. Put eggs aside to dry.