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
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16 oz. Cans (Limit 3)
Green Giant
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3.99e
Whole Kernel, 12-oz. Can
79
48-0unce
Wesson Oil
39
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Pure Vegetable Oil
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White. Wheat, or Sandwich
Mrs.
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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.
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teat IO oc
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Buy
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22 oc &C»
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50-oc S i n
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20C Off Labal
$-) 89
$239
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«9o c Sica
Prices Effective Mar. 31 Thru April 6 at Safeway in the Portland area.
Vidal
Pamper’s
Crest
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Shampoo or Finishing
Rinse, 1 2o z. Size
49
or Mint Advanced
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$l
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Daytime Disposable
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$3
19