5-6 dozen egg shells
Easter egg dye or food coloring + 1/4 tsp. vinegar
4 cups, 1 for each color
Hot water

Near the beginning of the Lenten season save egg shells by preparing them as follows: make a hole the size of a nickel in one end of the egg. Shake contents into a dish to be used in baking, etc. Rinse shell and invert to dry. Store in a dry place. Before Easter involve the family in making drawings or writing messages as "Alleluia", lives, etc. with light colored crayons on the shells. Prepare dye in the usual manner in cups or small containers. Hold the shell in the dye with the open end up. Invert shell on cloth to drain any excess dye from the shell.

FILLING:

8 c. puffed wheat
2 c. unsalted peanuts
2 c. brown sugar
2 tbsp. butter
1/3 c. milk
Candy thermometer

Measure cereal and peanuts into a large mixing bowl and set aside. In a 3 quart saucepan place the brown sugar, butter and milk. Cook over medium heat to a soft ball stage, 235 degrees, stirring occasionally. Do not beat. Slowly pour and stir into cereal and peanut mixture. Spread on cookie sheets to cool. When cool, break into small pieces.

Tissue paper or paper napkins
Scissors
Glue
Egg cartons

Fill eggs. Set upright in egg cartons. Cut tissue paper into small squares. With index finger spread a bit of glue around the edge of the opening. Place paper square over the opening and press over glued edge. Left overs make a good snack! Different fillings such as raisins, cereals, small candies, etc. may be substituted.