FOR COLORING EASTER EGGS: The McCormick's Seasonings website Add 1 teaspoon white vinegar and 20 drops of desired color to 1/2 cup boiling water. Dip hard-cooked eggs about 5 minutes or longer. Remove to wire rack to cool. After color dries it will not rub off. Recipe for more interesting color mixes (by drops): Lime: 24 yellow, 4 green Purple: 15 blue, 5 red Cantaloupe: 24 yellow, 2 red Plum: 10 red, 4 blue Teal: 15 green, 5 blue Raspberry: 14 red, 6 blue Spearmint: 12 green, 6 yellow, 2 blue Watermelon: 25 red, 2 blue Maize: 24 yellow, 1 red Grape: 17 blue, 4 red Orange Sunset: 17 yellow, 3 red Jungle Green: 14 green, 6 yellow Fuchsia: 18 red, 2 blue @ TIPS FOR A SAFE EASTER @ * Be sure that Easter toys and dolls are free of choking hazards. Check for pieces that can be removed from a doll or toy because they are a potential choking danger to small children. * In order to prevent choking do not give small candies or chocolates to children less than 5 years of age. * Be careful before giving chocolate bunnies to children who are peanut or nut allergic. Read the label of contents, as many may have been in contact with nuts or peanuts during preparation or packing. >Egg Safety: * Keep eggs refrigerated before boiling them for Easter decoration. Since they are able to support the growth of disease-causing bacteria, they are potentially hazardous. * Never leave raw eggs in any form at room temperature for more than 2 hours. Don't eat or cook with cracked eggs or eggs that have been un-refrigerated for more than two hours. * Hard-boiled Easter (decorated) eggs left in room tempera- ture for many hours or days as a decoration or table centerpiece should be discarded and not eaten. * Use only clean, unbroken eggs. Discard dirty or broken eggs. When you boil your eggs, make sure the water is hot (185-190 degrees F). Cool your eggs in cold water or just in the air. * Cleanliness of hands, utensils and work surfaces is essential in preventing spread of bacteria. Always wash your hands when handling your eggs, especially between cooking, cooling and dyeing. *Wash hands again, along with all utensils, equipment and counter tops that have been in contact with any raw food before preparing other foods.