2 packages unflavored gelatin dissolved in 1/2 cup cold water
2 cups sugar
3/4 cup water
1/2 tsp. salt
1/2 tsp. vanilla
1/2 lb. sweetened baking chocolate
3 milk chocolate bars
1/2 stick paraffin wax

1. Boil sugar, water and salt until thread stage.
2. Add gelatin and heat until thick and stands in peaks. Add 1/2 tsp. vanilla. Beat for about 20 minutes.
3. To shape eggs, fill large bun pans with flour and press eggs (chicken eggs, that is) into flour for molds. Pour candy mixture into molds. Let set.
4. Make chocolate coating: melt chocolates and paraffin in double boiler. Dip eggs into chocolate mixture. Place on waxed paper to set.

1/4 lb. soft butter
3 lbs. icing sugar (start with 2 lbs and then add gradually)
15 oz Eagle Brand milk
1/4 cup corn syrup
1/2 tsp. vanilla
1 Tbsp. flour
12 to 14 oz semi-sweet chocolate
1/4 slab paraffin wax about 1" (12 - 14 squares)

1. Place butter in a large bowl. Add milk and vanilla and corn syrup. Gradually work in icing sugar and flour.
2. Turn mixture onto a table dusted with icing sugar. Work in remainder of sugar and knead until all has been used up. Kneading is the big secret.
3. When mixture becomes shiny, it is ready to be shaped into Easter eggs. Roll it into a cylinder. Take a small amount (about the size of a baseball) and set it aside for coloring.
4. Cut the rest of the cylinder into 20 pieces.
5. Color the amount set aside with yellow food coloring and roll into 20 round balls. These are to be placed inside of each piece of the white mixture, then shaped into Easter eggs. Put aside to sit for one day.
6. Place chocolate and paraffin in top of double boiler of hot but not boiling water. Melt. Insert the end of a small knitting needle into centre of eggs. Dip quickly in chocolate. Place on waxed paper and spoon chocolate over hole made by needle. Let set. Store in refrigerator.

3/4 cup ground dried apricots
2 cup fine ground coconut
1/4 cup icing sugar
1/2 cup sweetened condensed milk
granulated sugar

1. Combine all ingredients and form into 1 inch balls. Roll in granulated sugar. Store in covered container.

1 lb. white chocolate
1/2 lb. unpeeled whole almonds, roasted and cooled

1. Melt chocolate in top of double boiler, but do not let water boil. When chocolate is melted, add almonds. Mix well. Turn onto ungreased baking sheet. Spread out. Let stand at room temperature for 20 minutes. Refrigerate until set. Break into pieces.

4 Tbsp. unflavored gelatin
1/2 cup cold water
pinch of salt
3 cups white sugar
1 cup boiling water
1 1/2 tsp. vanilla

1. Soak gelatin in cold water. Boil 1 cup water in saucepan and add sugar, stir until dissolved and then pour mixture over gelatin to dissolve it.
2. Add salt and vanilla.
3. Beat until stiff. Pour into buttered pan.
4. Store in refrigerator. Cut when cold. Note: just before beating, you can add 2 drops of food coloring to marshmallow mixture.