816-Lancaster Farming, Saturday, March 29,1986
Easter eggs: a tradition you'll take a cotton to
Once again Peter Cottontail is
hopping down the bunny trail, and
Easter is definitely on its way.
Store shelves overflow with
colorful baskets and scrumptious
chocolate eggs. Spring flowers
bloom qp dresses and hats sport
decorative trims that transform
them into Easter bonnet specials.
Pet stores have come alive with
the sights and sounds of fluffy
chicks and adorable bunnies.
In the midst of this modem-day
madness, one time-honored
tradition stands alone: the Easter
egg-
The magic of the
Easter egg Is alive
For centuries, different cultures
- from the ancient Persians and
Greeks to the Ukrainians of
Europe - have been enchanted by
brightly colored and decorated
eggs. Long before Christianity,
pagan rites involved coloring,
blessing, exchanging and eating
eggs. With the spread of
Christianity, the egg took on new
significance. As one of the many
foods once forbidden during Lent,
eggs became an Easter Day treat.
Early Easter egg coloring was a
messy and time-consuming
process involving natural dyes.
Yellow colors were achieved by
boiling onion skins; brown by
boiling alder and hickory. Red
colors were procured by boiling
madder root, while nuts, roots and
berries were used for other
variations.
Another technique required
wrapping eggs in bright calico
cloth, boiling them and - viola! -
the colors were transferred from
the cloth to the eggs. A still more
complicated egg-decorating
method was Pysanky, which in
volved the use of wax and dyes.
For many, egg decorating is a
highly sophisticated craft. There
even are egg decorating societies
and national exhibits featuring
breathtaking displays of Easter
eggs. But for most of us,
decorating eggs is simply a fun
way to celebrate Easter.
Easter Egg-citement
Easter provides an excellent
opportunity for children to let their
creative talents shine.
As professional designers know,
there is a secret to egg painting:
Because eggs have a natural oUy
coating, the shells must be gently
scoured if colors are to adhere
properly. All it takes is a moist
sponge and scouring powder.
Rinse off the scouring powder, let
the eggs dry and you’re ready to
decorate.
In addition to the usual mass*
produced Easter egg dyes,
materials children might enjoy
decorating with include paints
(using cotton swabs as paint
brushes), felt-tip pens, crayons,
glue, construction paper, scissors,
scraps of lace or ribbon, glitter,
pipe cleaners, sequins - even
different-shaped pasta. There also
are a myriad of stickers on the
market that can add a festive
touch.
Begin by covering the work area
with newspapers so spills won’t
matter. Then let the artists loose.
You’ll see creative minds at work
as the children combine colors on
the eggs and in the dye cups, have
contests - ugliest egg, prettiest
egg, funniest egg - and cut and
paste life into their creations.
Spring Fling
If you’ve decided to have an
Easter egg hunt, whether for
adults or children, you’re in for a
hopping good time.
Nature will do the decorating for
a hunt held outdoors. Depending on
what part of the country you live
in, you may be lucky enough to find
lilac, jonquils, daffodils or cherry
trees in bloom right outside your
door.
Whether the hunt is inside or
outside, hide colored jelly beans
and foil-wrapped chocolate eggs
alongside the decorated eggs. To
add an extra-special touch, fill
plastic eggs (like the ones pan
tyhose come in) with small objects
that will appeal to your guests’
special interests, then label each
egg with a name tag. As guests
arrive, provide them with baskets
to hold the treats they find.
The health-conscious host will be
happy to learn there are many
nutritious, easy-to-make dishes
that will complement the usual
after-hunt Easter fare of ham, egg
salad sandwiches and colored
eggs. The following are from
“McCall’s Cook Book.”
• Bunny Salad: Place canned
pear halves, cut side down, on
lettuce leaves. Add orange sections
for ears, and strawberry or cherry
slivers for eyes, nose and mouth.
• Peter Rabbit Salad: Divide one
3-ounce package of cream cheese
into three parts. With hands, shape
each part to resemble a carrot 3
inches long. Roll the “carrots” m
one-third cup grated carrot,
coating completely. Insert a
parsley sprig on top of each. Serve
on spinach leaves; garnish with
pineapple tidbits.
• Blushing Bunny: Combine in a
small saucepan one 8-ounce can
tomato sauce, one 11-ounce can
condensed Cheddar cheese soup
and y* teaspoon dry mustard. Mix
well and bring to a boil over
medium heat, stirring constantly.
Put one slice of toast in each of four
bowls. Pour soup over toast and
sprinkle with bacon.
Once the children have had their
fill of these healthy dishes, turn
them loose on the jelly beans and
chocolate eggs - and wave
goodbye to Peter Cottontail for
another year.