Make autumn leaves a real hit

Bacon-and-egg-salad tea sandwiches

October 19, 2003|By Martha Stewart, New York Times Syndicate, Copyright 2003, Martha Stewart.

Q. Can you tell me how to preserve autumn leaves?

--Christine Korphage,Wichita, Kansas

A. There are two good methods for doing this: You can preserve leaves temporarily by pressing them, or you can preserve them for years with glycerin, an organic emollient that keeps them from drying out. There are advantages and disadvantages to each method.

Pressed leaves are not chemically preserved, so they will last only for the season -- but the technique couldn't be simpler, and the results are lovely. To press colorful autumn leaves, place them in a single layer between paper towels in the pages of a telephone book. Let them dry for one to two weeks, changing the paper towels every few days. These leaves will stay beautiful for several weeks.

Glycerin leaves, on the other hand, will last for years -- but the leaves need to be preserved when they are alive and healthy. If you wait until they've completely changed color, it may be too late.

This method is not foolproof. The water in your area, the proportions of the solution and the health of the branches all will affect the success.

Start by preparing the glycerin solution. Fill a deep plastic bucket with a half-gallon of water, and test the water with a pH testing kit. You want the pH to be between 3 and 4; if it is too high, add citric acid (such as lemon juice); if it is too low, add a little powdered lime (available at garden centers).

Add 17 ounces of glycerin (available at drugstores) and four or five drops of surfactant (a substance that helps the glycerin break down, available at garden centers) to the water.

Cut small branches covered with leaves you admire. Just before you put them into the bucket of solution, make another fresh cut on the end of each branch. Let the bucket and branches sit for three to five days, out of direct light, to allow the branches to soak up the glycerin. Remove the branches, and let them dry.

Once you've pressed or preserved your leaves, there are a number of creative ways you can use them. Here are a few ideas:

- Arrange them beneath a sheer tablecloth. Use double-sided tape to attach leaves -- in any pattern -- to a standard white tablecloth, and place a sheer cloth, such as organza, over the top.

- Turn a glass hurricane into a leafy luminaria. Cut a piece of waxed paper long enough to wrap around a hurricane, with the ends overlapping slightly. Mount a leaf or two onto the backside of the paper with a glue stick. Run glue along the edges of the paper and wrap it around the candleholder.

- Share the fall colors with someone else. Box up an assortment of colorful pressed leaves and send them to a friend or relative who lives in a place where the leaves don't change color.

Q. What's the trick to peeling hard-boiled eggs?

-- Elisabeth Donker,Worcester, Mass.

A. Hard-boiled eggs are one of the easiest snacks to make, but they're not always easy to peel. A very fresh egg, whose white adheres closely to the shell, is often the most difficult.

If you have fresh eggs straight from your own hens that you want to hard boil, leave them in the refrigerator for three days or a bit longer.

After you boil your eggs, transfer them immediately to a bowl of ice water, and let them stand for 10 minutes to stop the cooking (cold eggs are also easier to peel).

To peel an egg, place it on a clean work surface, and roll it under your palm to crack the shell. Hold the egg under cold running water as you peel it.

To retain the flavor and texture, leave hard-boiled eggs unshelled until you're ready to use them. Store them in the refrigerator in their original carton for no more than a week.

If you're looking for a new way to use hard-boiled eggs, try this recipe for tea sandwiches:

Bacon-and-egg-salad tea sandwiches

Preparation time: 15 minutes

Yield: 36

6 large hard-boiled eggs, peeled, finely chopped

1/2 cup mayonnaise

2 1/2 teaspoons Dijon mustard

1/4 teaspoon cayenne pepper

6 slices bacon (about 5 ounces), cooked, coarsely chopped

1/2 teaspoon hot pepper sauce

Coarse salt, freshly ground black pepper

5 tablespoons unsalted butter, room temperature

18 thin slices white bread

1/4 cup finely chopped chives

1. Place chopped eggs in medium bowl. Stir in mayonnaise, mustard, cayenne, bacon, hot pepper sauce, salt and pepper.

2. Spread butter on two slices of bread lightly. Cover one slice with egg salad; top with other slice. Trim crusts with serrated knife; cut into four squares.

3. Dip one edge in chopped chives; repeat with remaining squares. Cover with damp paper towels until ready to serve.

Nutritional information per serving:

90 calories; 60% of calories from fat; 6 g fat; 2 g saturated fat; 42 mg cholesterol; 6 g carbohydrates; 3 g protein; 125 mg sodium; 0 g fiber

Nutritionals by Jodie Shield


Martha Stewart welcomes letters. She cannot reply individually, but you may write to her in care of the Chicago Tribune, Home&Garden, 435 N. Michigan Ave., Chicago, IL 60611.