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When Easter Comes Eggs Should Be Inspiring! Marjorie Vaughn Iowa State College

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When Easter Comes Eggs Should Be Inspiring! Marjorie Vaughn Iowa State College Volume 15 Article 4 Number 1 The Iowa Homemaker vol.15, no.1 1935 When Easter Comes Eggs Should Be Inspiring! Marjorie Vaughn Iowa State College Follow this and additional works at: http://lib.dr.iastate.edu/homemaker Part of the Home Economics Commons Recommended Citation Vaughn, Marjorie (1935) "When Easter Comes Eggs Should Be Inspiring!," The Iowa Homemaker: Vol. 15 : No. 1 , Article 4. Available at: http://lib.dr.iastate.edu/homemaker/vol15/iss1/4 This Article is brought to you for free and open access by the Student Publications at Iowa State University Digital Repository. It has been accepted for inclusion in The oI wa Homemaker by an authorized editor of Iowa State University Digital Repository. For more information, please contact [email protected]. 4 THE lOWA HOMEMAKER " 'hen Easter Comes Eggs Should Be Inspiring! by Marjorie Vaughn It has been said that eggs are the just the right touch. Tradition en­ tin, cover with a sheet of almond paste cement that holds together the castle folds the origin of this cake. It was (% pound) rolled thin. Spread rest of cookery, but at Easter time eggs are invented for Mothering Sunday, that of batter over paste. Bake in slow more than just the cement-they are day in Lent when all good folks went oven 3 hours or steam 2 hours and bake and must be the piece de resistance. visiting their mothers, carrying with 1 'h hours. Ice on the following day. The egg is the symbol of spring's them a cake. The almond paste may be purchased fertility. Its Easter usage doubtless at a Confectionery or made by grind­ harks back to the days of the heathens N an old poem of Herrick's there ing 12 pound of blanched almonds very when hard cooked eggs were decorated I are the lines: fine in a food chopper. Add 1 pound and used as religious trophies or given powdered sugar and melt slightly over as an honor to a friend. "I'll to thee a Simnel bring the fire. Add 2 egg yolks, beaten until 'Gainst thou' go'st a-mothering thick and lemon colored and cook mix­ So that, when she blesseth thee, ture until thick enough to spread. Half that blessing thou'lt give me." Another Easter cake is the Fastnacht The recipe follows: cake--a sort of doughnut, traditional in all parts of P ennsylvania. It is made Simnel Cak e on the Tuesday preceeding Ash Wed­ 2 c butter '" t. ginger 2 13 c brown sugar 51;, c. flour nesday and eaten at supper-time; hence 6 eggs 2 L baking powder "fastnacht," or fast nigh t-the night 3 T. milk 1 lb. raisins 11! t. mace · ~ lb. currants preceeding the fast of Lent. 11! t . cinnamon t,s lb. citron To make them, cream 1 cup of but­ Cream the butter and sugar. Add ter, 2 cups of sugar and 1 well beaten eggs one at a time. Beat. Add spices eggs. Add 1 1 ~ pints of sour milk. Stir and milk (orange juice may be sub­ in enough flour for a soft dough. Add stituted for the milk) flour and baking 1 t. soda and 1 t. cream of tartar. Roll powder alternately with the fruit. Beat At Easter time eggs should be in­ to ~2 inch thickness, cut in rings and the batter with hard strokes for 10 spiring. Take an egg-nog for instance. fry in deep fat. While cakes are still minutes. Spread half of it in a cake Get the egg beater and fluff up 6 hot, dip each cake in granulated sugar. whole eggs. Drop in 'Y1 of a cup of sugar and give the beater an extra twirl. For flavor, add 1 teaspoonful of vanilla and a lh cup of fruit juice, and fill up the bowl with 2 quarts of One a-penny, Two a-penny • • • milk. When you fill the tall glasses, don't forget to sprinkle a bit of nutmeg on top. Hot Cro Bun Or if you're not afraid of the extra 2 cakes compressed 7 '" c. flour yeast '" c. melted butter poundage, the even more luscious "io c. sugar •- t. salt cream egg nog might be made. The 2 c. mllk (scalded 2 eggs well beaten main difference between the two is and cooled to 70 '" c. raisins or cur- ~) rnnts that a pint of whipped cream is added to the beaten yolks of the 6 eggs. Mix the yeast and sugar. Add the ~owdered sugar ( 'h cup) is used this cooled milk. Stir in 3 cups of the flour time and the eggs whites are beaten and beat until bubbles form. Add the separately and added at the last. Don't melted butter, beaten eggs, salt, raisins forget the flavoring and the salt-about or currants and the rest of the flour. 1 o teaspoonful. This egg-nog is of Stir until well mixed. Turn out in a sherbet-glass consistency and should slightly floured bread board and knead be chilled before serving. lightly a few minutes. Put in greased You may want to decorate the in­ bowl, turn ball of dough around and side as well as the outside of your eggs over in the bowl to slightly grease the -~y st~ffing With your egg yolk Hot cross buns aren't a Christian dish surface. Cover and let rise until light. muc a httle salad dressing or french at all! They're older than Easter it­ Pat out medium sized buns and place mustard and add chopped onion and self and come from old pagan beliefs. peanuts, chopped raisins or chopped well apart on baking sheet. Cover and The cross is regarded as a symbol of let rise until light. Glaze with beaten pecans. Just to be fancy, you might Christianity but the mark of two horns surround yo~r stuffed eggs with a ring egg diluted with water. Cut across on of bacon strips or an orange wlad honored the favorite moon goddess of top of each with scissors and bake 20 Stmnel <=:-'kes, thl' famous Lenten and the Egyptians thousands of years ago minutes in 400• to 410 F oven. Brush and later the Greeks marked the buns Eaoter frUit-cake delicacy 50 • ld d with sugar moistened with water a few well beloved in England • wou~d ;i:e with a cross to symbohze the four minutes before removing from oven. phases of the moon. The crosses may be filled with icing. .
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