Make a quart of blanc-mange in the usual way. Empty twelve egg-shells through a small hole in one end and rinse well with cold water. Divide the blanc-mange into four parts. Leave one white; stir into another two beaten yolks; into a third chocolate ; into the fourth cochineal coloring. Heat the yellow over the fire long enough to cook the egg. Fill the shells with the various mixtures, three of each. Set upright in a pan of meal or flour to keep them steady, and leave until next day. Then fill a glass bowl more than three-quarters full with nice wine jelly broken into sparkling fragments. Break away the egg-shells, bit by bit, from the blanc-mange. If the insides of the shells have been properly rinsed and left wet, there will be no trouble about this. Pile the van-colored "eggs" upon the bed of jelly, lay shredded preserved orange-peel, or very finely shredded candied citron about them, and surprise the children with them as an Easter-day dessert.