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About Portland observer. (Portland, Or.) 1970-current | View Entire Issue (April 1, 1982)
Tl FOOD SECTION April 1,1962 Volum« XII, Number 26 Section II Egg coloring tradition traces back to Persians and Egyptians Tradition« o f egg decorating have enriched the myth« and legend* o f many culture«, and have delighted people o f all ages around Eastertime for centuries. Popular beliefs, imagination and craftsmanship have turned egg dec orating into a highly developed and diversified folk a rt. The egg itself possesses the secret o f life; it sym bolizes a •‘rebirth” and is often as sociated with Easter, Spring, dawn and c rea tio n . A ll involve a be ginning, and in one form or another, alm ost every livin g thing comes from or can be traced back to an egg o f some sort. M an y years before the b irth o f Christ, the Persians and Egyptians were coloring eggs. And while the Jews do not celebrate Easter, they too colored eggs at approxim ately the same tim e o f the year, during their Passover season. In some parts o f the w orld, Jews still use colored eggs fo r Passover and o th er re li gious celebrations. Because o f the coincidental nearness o f Passover and E aster, C h ristian s may have gotten the idea fo r colored eggs from the Jews and incorporated it into their Easter celebration. In many European countries, it was the custom on Easter day to have a “ ta p p in g ” contest where children would knock the ends o f eggs together to see who could keep his egg unbroken the longest. Egg tossing and egg-rolling games were brought to the United States by Ger man settlers, as was the concept o f the “ Easter Bunny.” Because rab bits multiply quickly and are a sym bol o f fe rtility , they became asso- ciated w ith the celeb ratio n o f E aster. A cco rd in g to legend, the Pagan goddess o f Spring, Eostre, turned a bird into a rabbit. This may exp lain w hy, in some areas, the Easter Bunny delivers baskets full o f colored eggs to children on Easter morning. Some o f the early G erm an and Pennsylvania Dutch traditions and customs are still in existence today. The most com mon tra d itio n , still practiced, is hiding eggs for children to fin d on Easter m o rn in g . Both parents and children color them during Easter week, leaving the eggs fo r the Easter Bunny to hide on Easter Eve. I f an egg is particularly beautiful, it may be kept to treasure as a work o f art or given as a gift to a special friend. The various methods o f decorat- ing eggs have also become tradition. Today, a few people still color their eggs by boiling them in natural ma terials such as onion skins or flo w ers, but a more universal method o f applying color is to use commercial dyes made especially fo r that pur pose. W ith paint-on egg dyes, colors can easily be applied w ith cotton swabs or brushes to create virtually any original design. Stripes, floral and geometric de signs, and d o t patterns are most common. A slightly more d iffic u lt m ethod involves c olorin g the egg and scratching o ff portions o f the color to expose the shell, creating a “ reverse” color effect. Probably the most sophisticated method is ” py- sanky,” a "resist-dyeing” egg craft which produces intricate designs by using wax. Decorated eggs ere en artful, ancient celebration of spring. j SA FEW A Y Boneless Top Sirloin BLADE BUTT CUT Pork Roast Fresh Flavorful Pork Shoulder Pork Roast 2J , p Blade Pork Steak Rib Lamb Chops Flavorful Chops For Broiling Lb. From 15th Century Milan comes a special Easter bread I f you live near an Italian neigh borhood chances are you’ve noticed a delicious yellow yeast-raised cake studded w ith raisins and candied fru it in bakery w indow s. This is Panettone, a bread that originated in M ila n . The shape is cylindrical w ith a dome on top and fo r the Easter holiday it is frosted and dec orated with brightly colored sprin kles. The story behind the name Panet tone is interesting. Originally it was called pan de tonio or Tony’s bread. Tony was a 15th century Milanese baker who had a beautiful daughter. She won the heart o f the son o f a wealthy and good fa m ily , but the son knew his fam ily would not ap prove his marriage to the daughter o f a poor baker. He decided to try to make the bakers family rich. He bought Tony the finest ingredients, including sultana raisins and lemons for candied peel to produce some thing new and special. The invest ment paid o ff . T o n y became rich which made his daughter an accept able bride for the innovative young man. Today nearly all o f Italy eats Pan ettone. The accom panying recipe makes six Panettone minarets, a size variations for Easter. The shape is achieved by baking the dough in I- pound tin cans and inserting a pear- shaped piece o f dough in to the dough in the can. The dough rises above the edge of the can so be sure to lower the oven rack so the dome w o n ’ t be touching the top o f the oven. P A N E T T O N E M IN A R E T S 5 to 6 cups unsifted flour 16 cup sugar 1 teaspoon salt 2 packages active dry yeast 16 cup milk 16 cup water 16 cup ( I stick) margarine J eggs 16 cup chopped citron 16 cup seedless raisins 2 tablespoons finely chopped blanched almonds 1 tablespoon anise seed Confectioners’ sugar frosting Colored sprinkles In a large bowl thoroughly mix 116 cups flour, sugar, salt and un dissolve active dry yeast. Combine m ilk, water and margar- ing in a saucepan. H eat over low heat u n til liquids are very warm ( 1 2 0 °F .-l 3 0 ° F .). M arg arin e does not need to melt. Gradually add to dry ingredients and beat 2 minutes at medium speed o f electric mixer, scraping bow l occasionally. A dd eggs and 16 cup flour. Beat at high speed 2 minutes, scraping bowl oc casio n ally. A d d eggs and 16 cup flour. Beat at high speed 2 minutes, scraping bowl occasionally. Stir in c itro n , raisins, blanched almonds and anise seed. Add enough addi-. tional flour to make a soft dough. Turn out onto lightly floured board; knead u n til sm ooth and elastic, about 8 to 10 m inutes. Place in greased bowl, turning to grease top. Cover; let rise in warm place, free from draft, until almost doubled in b u lk, about 1 hour. Punch dough down. Cover; let rise again until al most double, about 30 minutes. Punch dough down again; turn out onto lightly floured board. D i vide into 6 equal pieces. Remove a small piece from each about the size o f a walnut. Form larger pieces into pear-shaped pieces. Place wide ends down in 6 well-greased *303 cans (1- pound vegetable or fruit can). Using scissors snip top o f dough in cans about 1-inch deep. Shape small pieces o f dough into pear shapes. Insert narrow ends down in center o f snipped section o f dough in cans. Cover; let rise until doubled in bulk, about I hour. I f necessary, re -a r range top pieces to center. Bake on lowest rack position at 35O°F. about 33 m inutes. or un til done. Remove from cans and cool on wire racks. Frost tops w ith con fectio ners' sugar frosting and sprinkle with col ored sprinkles. M akes 6 sm all breads. Lb. Lean Blade Steaks From The Lom b r super SAVER Dome shaped Panettone Is frosted for the Easter holiday. Safeway Quality Beef Steak Lb. 1 National Brands Sale To Retail Van Camp’ s Pork & Beans P Krusteaz Sanoako Mix 16 oz. Cans (Limit 3) Green Giant Niblets Corn With Buttermilk, 7-Lb. Bag 3.99e Whole Kernel, 12-oz. Can 79 48-0unce Wesson Oil 39 Steak Cut Fries Pure Vegetable Oil VSuper Soft Bread Tater Boy Frozen, 5-Lb. $188 White. Wheat, or Sandwich Mrs. Wright's 24 oz While Supplies Last' 3*1 Pink Grapefruit Juice Bel-air Frozen Spinach Mild Cheddar Cheese - r Weyjnts Mr. P’s Asst. Pizzas Dishwasher Cascade Laundry Detergent Ocean Spray F rann Concentrate 6 az FRESH TENDER Asparagus Number 1, Medium Size c Lb. 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