For several days before you make this, save the shells of the eggs used for cooking; pour the contents through a small hole at one end, thus keeping the shells as whole as possible. Rinse them out with cold water.

Make Blanc Mange by the receipt for Mont Blanc. While liquid, fill the egg-shells (wet), and set them in a pan of flour till the next day.

Then cut into narrow strips the fresh rinds of four oranges. Stew them till tender in enough water to cover them. Add one cupful sugar, and cook fifteen minutes longer in the syrup. Spread them, then, on a platter to cool, taking care not to break them.

When cool, arrange them in the shape of a nest (hollow in the middle) in a low, round glass dish. Carefully break the shells from the Blanc Mange, and lay the artificial eggs prettily in the middle, with a few pieces of the imitation straw scattered about. Serve with cream.

This is a very ornamental and inexpensive dessert, and is much more easily prepared than many which are not so pretty. I have had it for dessert on Easter, before I heard of Marion Harland's still prettier dish of "Easter Eggs," which are made like these, but of different colors.

If you choose, put a layer of "Lemon" or "Cider Jelly" under the "nest," not allowing it to show. The flavor is pleasant.