Color calf’s-foot jelly a bright yellow by steeping a small quantity of dried saffron leaves in the water.
Pare lemons in long strips about the width of a straw, boil in water until tender, throw them into a rich syrup, and boil until clear.
Make a blanc-mange of cream, color one-third pink with poke-berry syrup, one-third green with spinach, and leave the other white.
Pour out eggs from a hole a half inch in diameter in the large end, wash and drain the shells carefully, set them in a basin of salt to fill, and pour in the blancmange slowly through a funnel, and place the dish in a refrigerator for several hours.
When ready to serve, select a round, shallow dish about as large as a hen’s nest, form the jelly in it as a lining, scatter the strips of lemon peel over the edge like straws, remove the egg-shells carefully from the blanc-mange, and fill the nest with them.—Mrs. C. M. Goates, Philadelphia.
Source: Buckeye cookery and Practical Housekeeping, Estelle Woods Wilcox