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.
Apples
Red Delicious, Ex Fancy
L, 39
Watermelon
Sweet Red Ripe Whole Melons
(Cut.
Lb. 2 3 ')
Lb.
CnopoeC or
teat IO oc
3 .M
3J1
Buy
Twin Pace
22 oc &C»
20C Oft L a M
50-oc S i n
W h ite Magic
20C Off Labal
$-) 89
$239
$ j 59
«9o c Sica
Prices Effective Mar. 31 Thru April 6 at Safeway in the Portland area.
Vidal
Pamper’s
Crest
Sassoon Reg. or Gel Diapers
Shampoo or Finishing
Rinse, 1 2o z. Size
49
or Mint Advanced
Formula, 8 2 oz
$l
49
Daytime Disposable
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$3
19