Resources for Leaders

Recipes for various occassions complied by Clair Scott. Use these for patrol activities.

[gifts] [international] [outdoors] [fairies] [Easter]

Gift Recipes

1. Apricot Balls

Ingredients
250g (1/2 lb) dried apricots, minced or cut finely
2 cups desiccated coconut
1 cup icing sugar
2/3 cup sweetened condensed milk
(almond essence to taste)
nuts or coconut or icing sugar to cover
Method
Mix all ingredients (except final nuts/coconut/icing sugar) and form into small balls. Toss in finely chopped minced nuts, desiccated coconut or icing sugar. Set in refrigerator. Should be stored in refrigerator especially in hot weather. Hint: if the mixture is very wet, add icing sugar and coconut until dry enough to handle and roll.

2. Bubble Bars

Ingredients
1&1/2 cups marshmallows
60g butter
1/2 teaspoon vanilla essence or any flavour you like
2 &1/2 cups rice bubbles
1/2 cup hundreds & thousands (optional)
Method
1. Line an 18x28cm shallow tin with foil or baking paper and grease lightly. Place marshmallows and butter in a small pan. Stir over low heat until melted. Remove from heat.
2. Stir in essence. Place rice bubbles and hundreds & thousands in a large bowl. Pour in marshmallow mixture and mix well.
3. Pour into prepared tin and spread out evenly with a wet spoon. Cool and cut into squares.
Sharon Walker, Corio Pink Ribbon Guides

3. Chocolate Fruities

Ingredients
1 can of condensed milk
1 tablespoon of cocoa
1/2 teaspoon of vanilla
1 cup of mixed dry fruits
1 cup of coconut
2 cups of crushed cornflakes
Method
Place dry ingredients in a mixing bowl. Add condensed milk and vanilla, and mix thoroughly. Place in small balls on a tray and chill in the fridge until firm to touch.

4. Chocolate Spiders

Ingredients
1 packet of cooking chocolate
2 tablespoons of crunchy peanut butter (optional)
2 packets of Changís egg noodles
Method
1. Melt the chocolate and peanut butter in a saucepan on the stove (or in a bowl in the microwave) until combined.
2. Stir the chocolate mixture into the noodles.
3. Place spoonfuls of the mixture onto greaseproof paper (on a tray), so they look like spiders!
4. Put the tray in the fridge to cool the spiders until they are set.
5. Eat them! Yum! (Be careful they donít tickle your throat!)
Claire Scott (Tamba)
Beecroft Gumnut Guides, Sydney

5. Crunchy Bubble Slice

Ingredients
2 cups of rice bubbles
1 cup of mixed fruit
1 cup of desiccated coconut
100g packet of marshmallows
60g of butter
chocolate icing
Method
Place dry ingredients in a mixing bowl. Combine marshmallows and butter in a saucepan, stir constantly over heat without boiling, until marshmallows and butter are melted. Stir this mixture into dry ingredients. Press mixture evenly into a prepared pan, spread with icing. Refrigerate until set before cutting.

6. Mini Gingerbread House

Materials Needed
7 graham crackers (lattice biscuits/ Malt biscuits, Morning Coffee biscuits, anything rectangular)
Frosting for glue (recipe below)
Assorted small candies for decorating
Ribbon
Frosting
1/2 pound confectioner's sugar
3 tbs. butter/margarine
1/2 tsp. Vanilla
1 1/2 - 2 tbs. Milk
Mix all the ingredients together until smooth and spreadable, not runny. Add more sugar if too runny.
Method
If you have a pastry bag, place frosting in bag and use a small tip. If not you can use a zip lock bag cutting a small whole in the corner.
Place one graham cracker flat on the table, squeeze a little frosting around all edges. Know you may need an extra pair of hands.
Place one cracker on each side standing up, now looks like a box with no top.
Carefully squeeze more frosting on all outside corner top to bottom and around the bottom of the box.
Let stand for a short while to let frosting harden a little. This will make working with the roof a little easier.
Now squeeze frosting on two of the top edges of the box and place the last two graham crackers in a V shape on as the roof. Looks like a triangle on a box now from the side. May overhang if you can get the frosting to hold for you.
Squeeze frosting along the top of the roof where crackers join. Let stand again until frosting hardens a little.
Now comes the fun part - with left over frosting cover the roof to look like snow. (two sides are left open) Then squeezing small amounts on candy place candy on the house to decorate. You can use the frosting to add things like doors and windows. Just use you imagination.
After project is totally dry string ribbon through to open side of the roof and hang on Christmas tree.
If you want to do this project with young children, you might want to make the base house ahead of time, gluing the corners from the inside - and let it harden. Then turn them loose with frosting and small candies to do the decorating.
Special Note: This craft is safe to eat, but if you would like to save your treasure for years to come you can use a spray varnish in a well ventilated area. (2 - 3 coats of varnish)
from http://www.kidsdomain.com/holiday/xmas/food/gbhouse.html, submitted by Cindy Caldwell (posted to ANZAGL by Sandy Kumskov)

7. Gingerbread Men

(from "Something New Every Day" by Sarah Reid [pre-school activity book] )
Ingredients
125g butter
1/2 cups sugar
1 egg (actually only yolk)
2 cups white flour
1 tsp baking soda
1 Tbs ground ginger (not very gingery but good for kids)
2 1/2 Tbs warm golden syrup
Currants (optional)
Method
Cream butter and sugar. Add egg yolk. Slowly add the flour, baking soda, ground ginger and warm golden syrup. Knead and roll out.
Cut into about 24 gingerbread men shapes and decorate with currants for eyes and buttons. Place on greased trays and cook at 180 C for 15 mins.
We sometimes use a stripe of icing sugar and m&m type sweets for buttons - makes for quick decorating after they are cold and look a bit fancier even if not as healthy.
Anne Elzenaar
Wellington, New Zealand

8. Guide Biscuit Fudge Slice

(From pp.17-18 "Begin with a Biscuit")
Ingredients
100g butter
2 Tbsp cocoa
1 Tbsp golden syrup
1 x 250g pkt Girl Guide biscuits, crushed
50g sultanas (or other fruit and nuts)
90g chocolate
small quantity icing sugar
Method
Melt butter, add cocoa, syrup in small saucepan. Stir in crushed biscuits and sultanas. Press into greased cake tin and leave overnight.
Cut up chocolate, melt over hot water and spread over cake. When set, cut into slices and sprinkle icing sugar over half. Arrange alternately with plain slices.
Anne Elzenaar
Wellington, New Zealand

9. Herbed Salt (Dried)

You will need:
1 cup salt
1 teaspoon cornflour
1 teaspoon celery salt
1/2 teaspoon paprika
1/2 teaspoon thyme
1/2 teaspoon oregano
1 teaspoon garlic powder
Method
Use only dried herbs. Mix together and pack into clean dry glass jars or into cellophane bags. Tie very tightly with thin gift wrap ribbon and add a sprig of dried thyme or even small dried gum leaves, eg, Eucalyptus Nicholii (Peppermint Scented Gum).

10. Herbed Salt (Fresh)

You will need:
1 cup salt
1 teaspoon cornflour
1 good sprig parsley
2 sprigs thyme
2 sprigs oregano
1 end celery leaf
1/2 teaspoon fresh garlic, chopped
Method
Use only fresh herbs. Place all ingredients in a blender and blend until chopped. Spread on a baking tray and dry well in a warm oven (80‚100C). Bottle in small clean glass jars.

11. Herbed Vinegar

Herbed vinegar adds a delicious ësomething extraí to all salads and dressings where vinegar is used. This is a relatively cheap gift and needs two meetings to prepare.
You will need:
200-300ml soy sauce bottles (this size looks best for this product)
White vinegar
1/2 small piece garlic
Herbs (tarragon, thyme and oregano work best)
Method
Fill each bottle to about 30cm from the top with white vinegar. Add the garlic and a small sprig of any or all of the herbs. Seal the jars and leave for one week. Remove the garlic piece using a sharp skewer. Seal the bottle, label and decorate. Dip the bottles in warm red wax (a mixture of candle and red crayon melted together) to give an eye-pleasing old-fashioned look to the seal.

12. Mars Bar Slice

Ingredients
4 mars bars
1 tbls golden syrup
75gms real butter
4 cups rice bubbles
375gms nestle chocolate melts (for topping)
Method
Place the mars bars in a microwave safe plastic container and put in the microwave on medium for 2 minutes. Remove and mix.
Add butter and golden syrup to mixture and heat on medium for a further 2 minutes in the microwave stirring occasionally.
Once all combined add to rice bubbles and mix thoroughly. Place mixture into a slice tin and compress down so mixture is firm. Place in fridge while you prepare topping.
Place whole packet of nestle melts into a microwave safe plastic container and put in the microwave on medium for 2 minutes 30 seconds. Take out and stir.
Pour topping over base and spread out over entire surface.
Place in fridge for 30 minutes before slicing or freezer for 5 minutes for faster results.
Makes 48 bite size snacks.

13. Rocky Road

Ingredients:
2 x 350g pkts milk cooking chocolate
2 pkts marshmallows
2 tablespoons desiccated coconut
optional: glace cherries (chopped), peanuts, glace ginger (chopped)
Method:
Chop marshmallows in half and place in a bowl with the coconut (and cherries, etc). Melt chocolate over the stove or in the microwave. Mix into the marshmallows and coconut until all ingredients covered with chocolate. Spread into a slice tin lined with greaseproof paper and sprinkle with coconut. Set in the refrigerator (about 1/2 an hour to set). Cut into pieces and enjoy!

14. White Christmas

Ingredients
1 cup desiccated coconut
1 cup full-cream powdered milk
1 cup icing sugar sifted
1/4 cup raisins
1/4 cup glace cherries chopped
1/4 cup chopped glace pineaple
1/4 cup mixed peel
2 cups rice bubbles
250g copha
1 teaspoon vanilla essence
Method
Place all ingredients (except copha and vanilla essence) in a large mixing bowl.
Place copha and vanilla essence in a heavy-based saucepan and heat gently until copha melts. Stir into dry ingredients in bowl. Continue stiring until well combined.
Press mixture into a lightly greased 28x18cm lamington tin. Smooth top with a spatula. Chill until firm and cut into fingers. Store in a covered container in the refrigerator. Makes 20 fingers
Enjoy
Carol

International Recipes

Canada

15. Blueberry Buckle

Ingredients:
1/4 cup of shortening
1/2 cup sugar
1 egg
pinch salt
1 cup flour
1 1/2 teaspoon baking soda
1/3 cup of milk
1 pint blueberries
Topping:
1/2 cup sugar
1/3 cup flour
1/2 teaspoon cinnamon
1/2 cup butter
Method:
Mix all ingredients together and place in 8" x 8" pan. Spread with blueberries. Sprinkle with topping. Bake in 350ºF oven until done.

16. Blueberry Grunt

Ingredients:
1 quart blueberries
1/2 cup water
1/2 cup sugar
Dough:
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon sugar
1 tablespoon butter
1 1/2 cups milk
Method:
Boil blueberries, water and sugar in a saucepan until there is plenty of juice.
Sift together flour, baking powder, salt and sugar. Add butter and sufficient milk to make a soft dough. Drop dough by tablespoons over berries, cover and cook for 15 minutes.
This is good and relatively quick for when unexpected guests arrive.

17. Molasses Cookies (biscuits ý la melasse)

Sift together:
2 1/2 cups flour
1/2 teaspoon bicarbonate of soda
1/2 teaspoon ginger
1/2 teaspoon cinnamon
1/8 teaspoon cloves
1/8 teaspoon allspice
1/8 teaspoon nutmeg
Beat in:
1/2 cup shortening
1/2 cup sugar
1 egg, beaten
1/2 cup molasses
1/2 cup milk
1 tablespoon vinegar
Method:
Chill and roll out very thinly. Cut in fancy shapes. Bake on ungreased sheet
at 375ºF for 10 to 12 minutes. These also make very nice gingerbread men.

18. Sugar Pie (tarte au sucre) (Canada)

Fill a 9-inch uncooked pie shell with a half inch of brown or maple sugar. Sprinkle with 3 tablespoons cream and dot with 2 tablespoons butter and cover with a lattice top. Bake at 400ºF from 35 to 45 minutes.

Iceland

19. Brunadar Kartoflur (Brown Potatoes)

Ingredients:
15-20 small peeled and pre-boiled potatoes
1 tbsp butter or margarine
1/2 cup sugar
2-3 tbsp dairy cream
Method:
Heat butter in a large saucepan over medium high heat until it is melted. Add the sugar to completely cover the bottom of the pan and wait for the mixture to turn brown. When the sauce has started to turn brown lower the heat and add the dairy cream, roll the boiled potatoes around in the mixture. Remove from pan and serve.

20. Icelandic Christmas Pudding

1 cup rice
3 tsp vanilla extract
4oz chopped hazel nuts
1/2 litre whipping cream
Method:
Boil rice in 1 1/2 cups water, 1/2 cup milk and a pinch of salt until soft.
Rinse rice in cold water, drain and put in serving bowl. Add vanilla extract and let stand until cool. In a separate bowl, whip cream until it forms stiff peaks. Mix in nuts and whipped cream to rice just before serving. Top with traditional black cherry syrup or fruit if desired.

Mexico

21. Layer Mexican Dip

Ingredients
2 x 16 oz cans refried beans
2 x 4 oz cans chopped jalapeno or green chillies, drained
2 large tomatoes, chopped
1 large onion, chopped
16 ounces sour cream
2 large avocados, mashed
2 envelopes taco seasoning mix
8 ounces cheddar and/or mozzarella cheese, -- shredded
1 4 oz can chopped black olives -- (1 to 2 small cans)
Method
Combine refried beans and taco seasoning in a mixing bowl. Mix well. Spread mixture evenly on the bottom of a 7x13x2 inch baking dish, or a round dish of similar size. Sprinkle chopped chillies evenly over the refried bean mixture. Spread a layer of mashed avocados over the beans. Spread a layer of sour cream evenly over all. Spread the cheese over the sour cream. Evenly sprinkle chopped tomatoes over the avocados. Evenly sprinkle chopped olives over all. Place baking dish in the oven on low heat until cheese melts and the other ingredients are warmed. Serve with tortilla chips

22. Baked Taco Sandwich (Mexico)

Ingredients
1 lb. ground beef
1 envelope (1-1/4 oz.) taco seasoning mix
1 cup Bisquick baking mix (I use Alison Holsts I think it is)
1/3 cup cold water
3/4 cup shredded cheddar cheese
sour cream if desired
shredded lettuce, if desired
chopped tomatoes, if desired
Grease square pan, 8x8x2 inches.
Method
Cook beef as directed on envelope of taco seasoning mix. Mix baking mix and cold water until smooth; spread in pan. Spread beef mixture over dough. Heat oven to 450ºF. Bake uncovered 25 to 30 minutes or until edges are golden brown and toothpick in centre comes out clean. Immediately sprinkle with cheese. Let stand 1 to 2 minutes or until cheese is melted. Serve with sour cream, lettuce and tomatoes.
Makes 4 servings

23. Mexican Fiesta Pizza

Ingredients
Pizza Dough or bought base
1/2 pkt cream cheese, softened
1 packet taco seasoning
1 cup sour cream
1 crushed garlic clove
salt and pepper to taste
tomato, green or red pepper, shallots, and cheese
Corn chips
Method
Preheat oven to 350ºF. Cook the pizza until lightly browned. Blend together the cream cheese, sour cream, taco mix, garlic and seasonings. Spread the cream cheese over the cooled crust. Finely chop the vegetables . Sprinkle a layer of each vegetable over the cream cheese layer, then with grated cheese, and top with crushed corn chips. Refrigerate before serving.
Jo-Anne

24. Nacho Bites

Put some salsa on some individual corn chips, then cheese on top, and grill them. I do these individually rather than as one lump like nachos.

25. Quesadillas

"Simple, economical delicious snack....consist of tortillas with a melted cheese filling"
Fry a tortilla in an almost dry pan until it is soft, flip it over and put a lump or handful of grated cheese (Oaxaca (?must be Mexican?), Jack (American), mozzarella or cheddar) in the middle, fold it in half and continue to cook it, turning occasionally, until the cheese melts.

26. Taco Pie

Ingredients
Flaky pastry
1 lb. ground beef, browned & drained
1 envelope taco seasonings
Shredded cheese
Sour Cream
Corn Chips
Method
Line flaky pastry (uncooked) on bottom of pie pan. Then layer as follows:
-- crushed Corn Chips to cover the flaky pastry
-- seasoned ground beef
-- sour cream to cover
-- shredded cheese to cover
-- crushed Corn Chips to cover the top
Bake at 350ºF for about 30 minutes.

27. Tortillas (For the adventurous...)

Ingredients
4 cups plain flour
1 tsp salt
1 tsp baking powder
1 tsp lard
3/4 cup water
Method
Mix dry ingredients, cut in the lard, and add enough water to make a stiff dough. Roll small pieces on a floured board or between two plastic bags. Cook in a heavy pan. Each tortilla is cooked for a couple of minutes on each side - they are done when the edges begin to lift and are slightly browned.
Jacinta / Sparks*
Acheron Expedition Unit
Victoria, Australia

Switzerland

28. Swiss Fondue

An easy way to experience a fondue for a Swiss theme is to give each child an individual packet of Nutella (you can buy lunch packs) and set out an assortment of fruits and sweets to dip in. For example, strawberries, grapes, marshmallows, apple pieces, small pieces of cake, etc. This is particularly popular with 5-7s.
Claire Scott (Tamba)
Beecroft Gumnut Guides, Sydney

Australia

29. Edible Australian Flag

Make several batches of blue jelly in advance in flat, rectangular containers. Give each group a container of blue jelly, a can of whipped cream and some red lollies (long ones, like snakes, red liquorice, etc). They can use these ingredients to make the Australian flag. You can then serve it up in plastic cups and they can eat it with a spoon. Yum! (Works really well with the 5-7 year olds, and probably with 7-10s too.)

Outdoor - Campfire - Camp Recipes

30. Candle Cooking

You can cook (a) popcorn or (b) marshmallows over the heat of a candle.

(a) For popcorn, you need popcorn kernels, a little oil, a wooden clothes peg, a candle (tea-light or a tall candle stuck to the table with blu-tac), and small foil pie tins.
Each girl needs two foil tins: into one she puts a tiny bit of oil and a few popcorn kernels. Put the other one on top as a lid and use the peg to hold them together and as a handle. Hold the tin over the candle flame until you can hear the kernels popping (it takes a little while). Then remove it from the flame and you can eat the popcorn! (Wait for the tins to cool first.)

(b) For toasted marshmallows, each girl needs a stick or a bamboo skewer, and a marshmallow (or two!) Put the marshmallow on the end of the stick and hold it over the candle flame (not too close or it will taste a bit waxy). Turn the marshmallow over the flame until golden and then eat it, being careful not to burn fingers or mouth.
These activities need to be carefully supervised with younger girls especially, as they may become distracted and get their fingers too close to the flame without realising, or burn the bamboo skewer.

31. Cooking on Coals

For cooking over coalsÖ (contributions from the Miniscouts list)
(a) Apple Crisp
(b) Banana Boats
(c) Chocolate Mint Peach halves
(d) Twists
(e) Camp Doughnuts

(a) Apple Crisp
Take a square of aluminum foil and place an oatmeal cookie in the center, add a large dollop of apple sauce, top off with another oatmeal cookie.
Wrap in the tin foil and place in coals. Heat for about 5 minutes or until the cookies start getting soft when poked with the tongs.

(b) Banana Boats
Take a fresh banana, slit almost in half LENGTHWISE while leaving the skin on. Add chocolate chips and marshmallows. Butterscotch chips can be substituted instead of chocolate. Wrap in aluminum foil and heat in the coals until the banana starts getting mushy to the poke with the tongs.

(c) Chocolate Mint Peach halves
Open a can of peach (or pear) halves. Take one half and place a chocolate mint wafer within the hole left from removing the stone. Wrap in aluminum foil. Heat for about five minutes (you want to melt the chocolate).
Enjoy!!!
John Hugh
aka Scouter Rusty
aka Scouter Rann

(d) Twists
Make a bread/scone dough type mix adding whatever flavourings you like, eg dried fruit (raisins, currants etc). Wrap a handful of dough around a long twig (preferably with the bark removed) and cook over the camp/open fire.

(e) Camp Doughnuts
Make a jam (fruit preserve) sandwich as normal. Coat in a pancake type batter and fry in a shallow pan. We call these camp doughnuts (although I would expect them to have a number of different names).
We actually got the kids to make the sandwiches and then (because our beavers couldnít reach the cooker safely) we helped them with the frying.
Hawkeye UK

32. Left-Over Sausage Bake

This recipe uses about 6-10 sausages, 250 -300g vegies to a 420g tin of soup, and enough mashed potato to cover.
Chop sausages into bite size pieces. Add diced vegies (anything you have - frozen work well too, I usually use diced carrots and frozen peas and corn mix) and a tin of cream of chicken soup undiluted. (Or Cream of chicken and corn, or cream of mushroom, or even minestrone). Put in a casserole dish and top with mashed potato and cheese. Bake for about 30 mins, 180ºC, or until heated through. If no oven available you could heat the sausages/vegie mix gently in a saucepan and serve with mashed potato. Yummy, filling and economical.
Jacinta / Sparks*
Acheron Expedition Unit
Victoria, Australia

Fairies

33. Butterfly Cakes

Ingredients:
1 batch cupcakes*
Whipped cream (we used 'squirty' cream, bought in a can)
icing sugar for sprinkling
strawberry jam (optional)
Method:
Using a teaspoon, cut a circle out of the top of each cupcake, and set the circles aside to use later. If using jam, put a little jam in the hole of each cupcake. Then put a little whipped cream (about a teaspoon's worth) in the hole. It should come out the top of the hole. You can then cut each circle bit in half and place the halves on top of the cream, to look like wings. Then sprinkle all the cakes with icing sugar and enjoy!
*To make cupcakes....
Heat oven to 350 F (180C). Sift 250g SR flour and a pinch of salt. Cream 125g butter and 125g sugar. Beat two eggs (well beaten) and add them gradually to the butter and sugar mixture. Add the flour and salt to the mixture alternately with 1/2 cup milk and 1/2 tsp vanilla. Beat until all ingredients are combined. Divide mixture between patty cases and bake for 12-15 mins. Allow to cool and then you can ice them or use them in the above recipe.
(Adapted from NMAA Cooks, Nursing Mothers Association of Australia, 1975) Claire Scott (Tamba)
Beecroft Gumnut Guides, Sydney

34. Gingerbread Men

See number 7. Alternatively, use "Scallywag" biscuits and decorate with sweets and icing.

35. Pink Fairy Mousse (aka Yoghurt Salad)

Ingredients:
1L tub berry yoghurt
300mL thickened cream
1 x 425g can tinned berries (raspberries or blackberries are good)
1 or 2 packets marshmallows
Method:
Whip the cream in a bowl until it is stiff. Chop the marshmallows into quarters using clean scissors. Add the yoghurt to the whipped cream and mix together. Add the drained berries (you can save the juice and use to make a yummy jelly!). Then stir in the marshmallows. Refrigerate until it sets a bit, then serve. You can serve it with icecream or fruit. This is a great summer dessert. We served it in plastic cups and ate it with spoons. Yum!
Claire Scott (Tamba)
Beecroft Gumnut Guides, Sydney

Easter

36. Easter Eggs ‚ Natural Dyes and Creative Designs

Beautiful earthy hues help to celebrate the turning of seasons and the re-birth of spring (or autumn, for us Antipodeans). These eggs make a splendid centrepiece when theyíre displayed in a rustic basket of fresh leaves.

You will need:
2 1/2 cups water
2 tablespoons vinegar

(a) For magenta:
2 cups chopped beetroot

(b) For blue:
2 cups blueberries

(c) For burnt sienna:
2 cups yellow onion skins
4 cups water

Method
Combine the measured colouring agent with the water in the pan. Bring to a boil, cover and simmer for 20 minutes. Strain the dye through a colander into another pan. Cool and stir in the vinegar. Pour into a container suitable for dying eggs. Be careful ‚ these dyes can stain clothing.
Experiment with different ideas for dyes. Would mustard / blackberries / grass work?You can also decorate the eggs with beautiful patterns using the following methods.

(d) For striped eggs:
Narrow masking tape
Wide rubber bands
Prepared egg dyes
Hard-boiled eggs
Dye the eggs in the prepared dye. Place the rubber bands securely around the eggs and dye again in a different colour.
For plaid eggs, use the same method, only use the narrow masking tape to tape stripes lengthwise. For a chequered effect, dye again after the tape has been placed.

(e) For leaf imprint eggs:
Onion skin dye
Lacy leaves or ferns
Pieces of nylon stocking
Rubber bands
Raw eggs
To make onion skin dye, boil 4 cups water and 2 cups onion skins for 20 minutes.
Slip a raw egg into a piece of nylon stocking. Carefully place the leaves around the egg and secure the ends of the nylon with rubber bands to hold the leaves in place. Boil in the onion skin dye for 15 minutes. Cool and unwrap.

(f) For batik eggs:
Candle
Prepared egg dyes
1 tablespoons baking soda dissolved in 1 cup water
Hard boiled eggs
Dribble wax from a burning candle onto the egg before colouring. Dye in the prepared solution and rub off the wax after warming the egg in a slightly warm oven.
For reverse batik, dye the eggs, then dribble the wax onto the shell. Bleach the colour off the egg in a soda/water solution. (This may take up to 10 minutes.) Dye again, or leave the egg white with its dark drips of colour.