A gilt egg, with a white lily on it, or a silvered one with a daffodil, looks very pretty; violets and primroses, emblems of spring, are also appropriate, while eggs with butterflies or small birds bearing mottoes painted on them, are much appreciated by children. When painted in water colours, the eggs can easily be varnished. On Easter day I once saw the breakfast eggs which the cook had boiled, some with red and some with blue dye in the water, sent to table in a nest of green moss lined with a little white wool; the eggs were only cooked the usual time, and were greatly relished by the younger members of the family. I would recommend the use of Easter eggs to those girls who take Sunday-school classes; they are very good mediums for giving precepts or words of advice; a judiciously chosen motto or text may often do a great deal in helping a child or person to correct a fault, and a motto is more attractive on an ornamental egg than in a book. I remember a little German book called “Ostereier” (Easter eggs), in which a charming account is given of an Easter festival, when motto eggs were distributed to a number of children. Some of the rhymes given are very pretty; they lose in translation, but are such as “Goodness, not gold, wins love and trust,” “For meat and drink the giver thank,” “A good conscience makes a soft pillow.” Such sentences as these do for quite small children, but a short verse from a hymn or a text can easily be written on an egg. They look very well coloured pale blue or mottled green and blue, as directed above, and the words written on after with red, or blue ink of a darker colour, and a little ornamentation round. For school-children water colours should not be used in painting the eggs, for the warm and often moist hands of the recipients of these little gifts would smear the paint. We must now come to another kind of egg I have found much appreciated, as it is eatable, though imitation only. It is prepared thus: Procure some half egg shells which you can colour or not, as you please, but you must cut the edges as smooth as you can with a pair of small, sharp scissors; next take one pound of ground almonds (they can be bought ready prepared), mix with the beaten whites of three, or if small, four eggs, add a teaspoonful of orange flower water, or a little more, if needed, make into a paste, and stir in one pound of fine sifted loaf sugar, and work with a wooden spoon into a smooth paste; next shake a little icing sugar into the half shells, and fill them with the almond paste, scoop a piece out of the centre of each half, and as you put the two halves together insert a preserved apricot (dried) without a stone; if the apricots are too large use half ones, but whether large or small they must be pressed into suitable shapes before they are used, as they have to represent the yolks of the eggs.