Guest guest Posted April 15, 2001 Report Share Posted April 15, 2001 Oh yeah! They don't look as good as the nasty dyed ones, but its what my mom used when I was little! In a large saucepan, place the eggs and desired coloring material in saucepan. Add 1 tsp of distilled vinegar and 1/4 tsp. cream of tarter. Simmer in water to cover for 20 minutes. Allow to cool. Polish with a rag and a small amount of oil. This will help intensify the color and give it a sheen. BEIGE: fresh mint or oregano GRAYISH GOLD/PINK: Spinach LAVENDER: Yellow Delicous apple peel BROWN: strong coffee BLUE: red cabbage leaves GREENISH YELLOW: carrot tops RED: cranberry juice VIOLET: blueberries BUFF: walnut shells REDISH PURPLE: beet juice ORANGE: onion skins PINK: cherry or raspberry juice ________________________________________________________________ GET INTERNET ACCESS FROM JUNO! Juno offers FREE or PREMIUM Internet access for less! Join Juno today! For your FREE software, visit: http://dl.www.juno.com/get/tagj. Quote Link to comment Share on other sites More sharing options...
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