Custard Easter Eggs

5 envelopes Knox gelatine
5 c. milk
1 tsp. flavoring (lemon, orange, almond)
1 c. cold water
1 c. sugar
2 pkg. lime jello, prepared as directed

Before Easter, start saving egg shells. Crack at wide end; remove egg. Rinse shell under cold water and clean out extra yolk. Dry and store in airy place. When ready to use, set egg shells cup style in egg cartons. Dissolve gelatine in cold water. Heat milk until just barely warm. Add sugar; stir until dissolved. Add flavoring. Divide mixture into several containers. Put a drop of food coloring in each. Pastels are prettiest. Pour the colored milk mixture into the egg shell cups. Refrigerate 12 hours. Prepare lime jello. On serving day, mix jello with fork until it looks like grass. Put it in the bottom of a pretty clear glass bowl. Gently crack egg shells, holding upside down in left hand and peeling with the right until egg shaped gelatine mixture slips out. Arrange on grass. Use as centerpiece, then eat for dessert.

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