European Stars and Stripes (Newspaper) - April 14, 1968, Darmstadt, Hesse                                A hard boiled look at using up by Mary Neth Femina editor when it comes to the question of which Carne first forester the Bunny or the egg there s no doubt about it. It was the egg. The ancient persians greeks and chinese Exchange decorated eggs at Spring festivals says Christina Hole a British authority on  custom of exchanging them was adopted by the earliest  so the Bunny or More correctly the Hare. Its easter role according to miss Hole Only goes Back to european mythology where the furry animal was a favorite of the Spring godess , As time passed miss Hole can t pin Down the exact dates As to just when it happened the animal who represented Spring the living Emblem of Fertility and re Newal was tied in with the other Symbol of continuing life the egg. What resulted of course was hares who Lay or hide eggs on easter a logical sequence of events. At least to Day s kids Don t seem to question the  modern moms May find the whole egg bearing Bunny bit rather illogical when it comes to the pertinent question of what to do with dozens of hard boiled eggs after the Hunt is  not Only came first they Are usually around last  to do with the baskets full the Bunny left Here s where a knowledge of French cuisine comes i Handy. The French do More with hard boiled eggs than just Peel them. They have All sort of recipes for making them into legitimate dinner dishes. For example Here s a Devilish Good devised egg casserole in the French manner. Aspic de Homard of de Langoust b hard cooked eggs cup Mayonnaise tsp. Salt tsp. Hot sauce springtime casserole 14 tsp. Paprika1 tsp. Prepared Mustard one recipe cheese sauce2 packages 10 ounces each Frozen asparagus remove shells from eggs and Cut halves Lengthwise. Slip out Yolks Sieve and mix with first six  Whites. Next make cheese sauce below and Cook asparagus As directed. Place asparagus in shallow baking dish top with devised egg halves. Spoon hot sauce Overall and bake in 375 degree f oven for 10 minutes. Serves 6. Cheese sauce 2 Tbs. Butter cups milk2 Tbs. Flour 1 cup shredded Cheddar tsp. Salt cheese melt butter in Saucepan blend in flour and Salt. Gradually add milk and Cook stirring constantly until mixture thickens and comes to a boil. Add cheese and stir until melted 1 a bit More expensive but a dish using hard boiled eggs to advantage is the following. 2 truffles 3/z pints fish aspic 2 cooked lobsters about 1% in. Each 6 hard boiled eggs note the aspic can be made with regular gelatine to which fish Stock is added. Boil a piece of White fish to obtain the Broth or Stock. Approximately /2 of. Of gel Tine will Seta pint of liquid. Clarify by boiling letting stand for about 10 minutes and then straining through Muslin which has been wrung out in cold water line a Mould with the aspic then decorate the  slices alternating with slices of White of hard boiled egg. On top place Fine slices of lobster Tail decorate with truffle placed vertically against the Side. Cover with cold but liquid aspic and put in a refrigerator to set. On this layer place a second Row of lobster slices cover with aspic once More and again leave to set. Continue in this Way until the Mould is full. Chill until the last moment. To Unm Puld dip quickly in hot water and turn out on around dish lined with a Napkin. Shake the Mould to release the aspic. Serves 6 gourmets. If you make the kids lunch on egg salad sandwiches forthe week to get rid of the rest of the easter egg Booty you almost can justify the above repast. Anyway it s Niceto read. Back to the More practical Here s a tasty salad american style. Egg and Bacon salad 3 cups torn tender spinach 6 hard boiled eggs sliced leaves 1 cup halved Cherry 3 cups torn lettuce tomatoes /2 in. Bacon cooked and crumbled place greens in salad bowl. Pile Bacon in Center an surround with egg slices. Place Cherry tomatoes around Edge. Add & cup French dressing and toss lightly. Serves 6. French dressing 2/3 cup salad Oil 1 tsp. Each Salt paprika,1/3 cup Lemon juice or dry Mustard vinegar \ tsp. Sugar2 Tbs. Chopped chives Combine ingredients and shake Well in covered Jar. Shake before using. Makes one cup. From new Orleans conies another French keyed casserole. Creole egg casserole i cup butter2 cups sieved cooked tomatoes 3 to 4 Tbs. Butter 6 Tbs. Flour �4 tsp. Salt Pepper sunday april 14, 1968 the stars and stripes 6 hard boiled eggs1 4-oz. Can sliced Mush rooms Reserve the liquid 1 medium sized Green Pep per chopped1 medium sized onion chopped1 stalk celery heat onions Pepper celery in a i cup butter and Cook until onion is transparent. Add mushrooms and continue cooking until lightly browned. Add tomatoes stirring  melt the 3 to 4 Tbs. Butter Over Low heat and blend in the flour Salt and Pepper. Cook Over medium heat stirring constantly. Remove from heat and gradually add Tomato mixture. Return mixture to heat and bring to  1 to 2 minutes longer. Add enough cold milk to the mushroom liquid to make one cup. Pour into a bowl and gradually add the hot Tomato vegetable mixture. Slice eggs into casserole running layers pouring some of Tomato milk mixture Over each  with a cup of buttered bread crumbs and bake 20 minutes at 350 degrees f. Or until crumbs Are lightly browned and mixture is heated through. Serve Over Rice. Serves 6 to 8. Page