Hey, that’s a nice pair you’ve got there!
A pair of EASTER EGGS, that is!
A pretty woman holds a clutch of large Easter eggs in this lovely antique French “real photo” Easter postcard. Click on the thumbnail below for the larger version that you can use as clip art.
Antique French Easter Postcard Clip Art
The postcard was hand-tinted with lovely pastel colors, from the light blush on her cheek and roses to the lovely pale yellow on the large Easter egg that she cradles in her arm.
What a cute…chick you have there…?
A Free Easter clip art image that will either terrify or amuse you. In this curious vintage Easter postcard image, an awkward, over-sized chick hatches from an equally over-sized egg. A bemused young girl looks on.
Is she responsible for this abomination against nature? Download (just click on the thumbnail below) the full sized picture and have fun explaining to your children the horrors of factory farming, GMOs, and tampering with that which should not be tampered with.
Free Easter Clip Art from an Antique Easter postcard: Who will eat who? Which came first? Will we ever know?
Enjoy your free Easter clip art!
A fun free Easter clip art image of a rabbit playing an egg drum.
Our drummer boy Easter bunny resembles a soldier, with a bandoleer across his chest. Perhaps he signifies the triumph of Spring over Winter?
Easter Clip Art Rabbit Plays Egg Drum from an Antique Easter Postcard
I think that this image would make a great place card for your Easter dinner table (you could add each guests name on the egg). If you can think of something interesting to make with this clip art image, leave a comment or send a message, I’d love to know where he ends up!
This vintage advertisement for Paas Easter Egg Dyes appeared in the March 1896 issue of The Ladies' World.
The coloring, decorating, and dyeing of eggs is a beautiful and fun Easter tradition that the entire family can enjoy. Before William Townley invented PAAS Easter Egg Dye tablets in 1893, the following old methods would have been used.
Decorating Easter Eggs
From Receipts and Remedies, Louis A. Fleming, 1908.
An old and simple way to color eggs for Easter is to boil them in a kettle with a lot of the outer peel of red onions.
Easter eggs can be colored many different shades with analine dyes. The dye should be diluted to the proper shade and the eggs boiled in it. Green, the color of hope and resurrection, is particularly appropriate.
Eggs can be boiled hard and painted in water colors with a flower or a butterfly as symbolic of the resurrection.
Another way to prepare eggs is to coat them with metallic paint and frost them with diamond dust; or to cover them with gilt, silver or colored paper.
A simple way by which children may prepare Easter eggs is by tying up each egg separately in a piece of bright colored silk or cotton, having previously pasted some little design on the surface of the egg. Have the eggs boiled slowly for half an hour and then set aside to cool. When quite cold untie the covering and the eggs will be found nicely colored and with a clear impression of the design. These eggs may be placed in egg cups which have been lined with fringed tissue paper, and placed upon the breakfast-table on Easter morning.
Photo Credit: Alicia Solario. Altered using picfx for iPhone
The following recipes were published in a promotional cookbook for The Malleable Range and was published in 1907. More from this excellent little recipe book will appear on this site. Follow the Miss Mary page on Facebook and never miss an update to this site.
Select potatoes of uniform size, wash, pare and put into cold water to prevent discoloration, cook in boiling salted water one-half hour or till tender, allowing one teaspoonful of salt to every quart of water, drain well, put uncovered on back of stove and shake gently to let steam escape and make them mealy.
Select smooth potatoes of uniform size, wash and scrub well, bake in a hot pan forty minutes, or till soft, serve at once, uncovered. Baked potatoes are more digestible than when cooked in any other way, as the intense heat of the oven changes some of the starch to dextrin.
Potatoes Baked in Half-Shell
Select six medium sized potatoes and bake, following recipe for baked potatoes. Remove from oven, cut slice from top of each and scoop out inside. Mash, add two tablespoons butter, salt, pepper and three tablespoons hot milk; then add whites of two eggs well beaten. Refill shells, and bake five to eight minutes in a very hot oven. Potatoes may be sprinkled with grated cheese before putting in oven.
Make one cupful of white sauce, cut one scant pint of cold boiled potatoes in dice, sprinkle lightly with salt, add to white sauce, reheating, sprinkle one tablespoonful of minced parsley over them and serve.
Escalloped Potatoes No. 1
Wash, pare and slice raw potatoes, put a layer in a buttered baking dish, sprinkle with salt, pepper and flour, and one-half tablespoonful of butter, repeat; add hot milk till it may be seen through the top layer, bake one and one-half hours or till potato is soft.
Escalloped Potatoes No. 2
Slice one quart of cold boiled potatoes. Sprinkle lightly with salt and pepper, put a layer in a buttered baking dish, cover with a layer of white sauce, sprinkle with chopped parsley, repeat, cover top with buttered crumbs, bake twenty minutes or till brown. It requires one pint of sauce, one tablespoonful of minced onion, or four hard boiled eggs, sliced, may be added to the layers.
One pint of cold boiled potatoes, one-half teaspoonful of salt, one-half saltspoonful of pepper, one tablespoonful of minced onion, one tablespoonful of drippings or lard, one tablespoonful of chopped parsley. Cut potatoes into dice, and season with salt and pepper, fry the onion in the dripping till a light brown, add potatoes, stir with a fork till they have absorbed the fat and are brown, add parsley and serve. One tablespoonful of vinegar may be used.
Make cold mashed potatoes into small round cakes about one-half inch thick, brush with milk or beaten egg, and brown in a hot oven, or roll in flour, saute in hot fat, browning both sides.
One pint of cold potatoes, one-half cupful of milk, a speck of pepper, one tablespoonful of butter, one-half teaspoonful of salt, one tablespoonful of chopped parsley. Cut potatoes into dice, heat milk and add potatoes, butter and seasoning, simmer slowly till they have absorbed all the milk, add parsley and serve hot.
1 quart milk
2 slices onion
3 tablespoons butter
2 tablespoons flour
1 ½ teaspoons salt
¼ teaspoon celery salt
Few grains cayene
1 teaspoon chopped parsley
Cook potatoes in boiled salted water; when soft, rub through a strainer. Scald milk with onion, remove onion, and add milk slowly to potatoes. Melt half the butter, add dry ingredients, stir until well mixed, then stir into boiling soup; cook one minute, strain, add remaining butter, and sprinkle with parsley.
2 tablespoons butter
1 cup milk
2 tablespoons flour
¼ teaspoon salt
Few grains pepper
Put butter in saucepan, stir until melted and bubbling; add flour mixed with seasonings, and stir until thoroughly blended. Pour on gradually the milk, adding about one-third at a time, stirring until well mixed, then beating until smooth and glossy. If a wire whisk is used, all the milk may be added at once; and although more quickly made if milk is scalded, it is not necessary.
To Chop Parsley
Remove leaves from parsley and dry on a towel, gather closely between the thumb and finger and cut through, hold point of knife on board and with a circular motion mince parsley fine.
Potato face photograph by Alicia Solario, altered using pixfx for iPhone.