26 - Wednesday, March 31, 1999 - North Shore News

DID you ever wonder
why Easter is called
Easter, and why the
date continually
changes?

Or, how we wound up with
an Easter bunny, painted eggs
and hot cross buns?

The name Easter was taken
fram a Celtic goddess by the
name of Eastre. Her name
meant spring. The time of her
festival was chosen as the first
full moon on or following the
vernal equinox (March 20).
Today the date of Easter is
chosen in exactly the same way.

In those days people

Cooking two perfection

thought the goddess made
herself known in the form of a
rabbit, Hence, we have the
Easter bunny today.

Hot cross buns were a spe-
cialty of the festivities. The
buns were made by slashing
bread dough with the horns of

Photo submitted

TREAT your family to eggs this Easter — coloured,
decorated, or prepared in a tasty dish.

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north shore news

{? ROOD
Get cracking on colouring your Easter eggs |

the ov sacrificed tor the feast.
The coloured eges were sum:
bols to increase the tertiliry of
the season ahead.

Gather the youngsters, and
colour some cegs for Easter.
For delicate. long-lasting
works of art you can blow and
colour vour egg. Use a straight
pin to poke three or four holes
in-cach end of each egg. Blow
in one end anril the egg is
empty, Now vou have a deli-
cate eggshell which is ready te
paint.

For edible works of art
which will give cating Easter
eggs a healthier slant trom the
chocolate ones, hard boil the
number of eggs you want to
colour, cool, and prepare liule
bowls of dve.

Use drops of food colour-
ing in water in the smallest
bowls vou have which will hold
an egg, so that you can dip the
egg in cach for different

effects

‘Try dyeing a whole ceg vel
low, then use paraffin or way
crayons to create a design on
the cee where vou don’t want
the colour to change.

Next. dip it into red dive, sa
vou have orange on other parts
of the shell.

Create another design on
the egg with wax, then try dip-
ping the remainder in blue, to
fill in the remaining portions
with lavender or purple. Or
just colour your eggs a variety
of colours.

Cholesterol aside, eggs
have some far more delicious
uses.

Eggs Golden Rod
5 hard-cooked eggs

2c. med. white sauce

5 slices toast

Method: cook eggs just in
time to be ready. Shell the eggs

and separate whites front volks.
Chop the whites coarsely and
add ta the hor white sauce.
Reheat unul the whites are hot,
then pour over fresh toast. Rub
ex volks through a sieve onto
the creamed whites and serve
immediately. Serves 3.

White Sauce
2 Thsp. burter
2 Tbsp. tlovr
le. milk
salt and white pepper to
taste.

Method: melt butter and
stir in flour. Cook for a couple
of minutes. Gradually stir in
milk with a whisk, stirring
while bringing back to bub-
bling. Stir antl the sauce thick-
ens and is smooth. Nothing
will substitut: for a whisk to
banish tumps and keep the
sauce smooth. This can be
made 02 top af the stove or in

the microware. Follow the
directions in your favourite
mMicroware cookbook,
Margarine gan be substituted
for the butter, bur it won't
have as rich a dhavour, just as
skim milk or whole milk can be
substituted for the | or 2%,
The flavour, richness and cho-
lesterol content will vary.
Poached Eggs in Potato
ests

Pile individual servings of
mashed potatoes onto a plate,
making a depression large
enough to hold an egg. Try
adding a chopped green onion,
gratings of cheese and salt and
pepper to the potatoes.

Poach cggs and slip into
nests made in the hor seasoned
mashed potatoes. Garnish sim-
ply wich fresh parsley or chives;
or strips of crisp bacon.

See Try page 27

EASTER CELEBRATIONS - SATURDAY, APRIL 3, FROM I-

Hop on down to CapMall this weekend and celebrate Easter North Shore style. Bring the kids
to meet our fuzzy Easter Bunny as he hands out Easter Activity Books and a freshly picked
Daffodil for Mom’s, while quantities last. In addition we'll have face painting, balloon twisting
and lots of kids crafts as well. So bring the whole family. And make this Easter eggstra special.

MARINE ORIVE

CAPILANO MALL

Scars - Wal-Mart - Pacific Linen - Fabricland

WORTH VANCOUVER

FOR CUSTOMER SERVICE CALL 980-8561