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European Children Celebrate

Comenius project 2010-2012

Romania, Lithuania, Latvia, Poland, Turkey, Bulgaria

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Lithuania

Traditional Christmas Greeting: "Linksmu Kaledu"

Location: Eastern Europe Baltic

Tree Type: Traditional

Decorations:The ornaments (Staudinukai) are made from white straw. In

Lithuania, the straw is bleached to attain the white color.

The ornaments on the museum's tree are made from white plastic soda

straws made by one woman, the late Rose Maziliauskas. These ornaments

are made into very complex geometric patterns and shapes; No lights are on

the tree. On top of the tree is a straw cross that symbolizes the faith of the

Lithuanian nation.

Other decorations may include eggshells, feathers, and nutshells, birds

(Riesutas) made from walnut shells with wings made from birch bark,

feathers, paper or flower-like aureoles surrounding centers of shiny beads,

metal or mirrors. There also may be straw crosses.

Originally the Lithuanian Christmas tree wasn't a tree at all but

evergreen boughs, hung with the bleached straw ornaments and placed in

the house.

Traditions: The Christmas season begins with Advent, the four weeks before

Christmas. In Lithuania this was also a time to stay in the home after dark

because evil spirits were very active at this time of year. Children and young

adults were these creatures favorite prey. Christmas Eve is a time of magic

and secrecy. It is thought that the spirits of the dead return home on this

night.

At sunset, a special meal (Kucios) is served. Before anyone sits down at the

table they must be clean both in body and soul, at peace with the neighbors

and free of debts. On the table is spread fresh sweet hay as a reminder of the

manger. The hay is covered with a pure white tablecloth, which is only used

on this day. A crucifix and a plate containing blessed wafers (Plotkele) are

placed in the center of the table, and candles are placed on the table as well.

An empty place is left at the table if a family member has died during the

year.

On Christmas morning, the children receive a visit from Father Christmas

(Kaledu Senelis). Several costumed helpers attend to Father Christmas, and is

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dressed in a fur coat that is inside out. Who has a flaxen beard. He carries a

sack filled with grain. In the house, Father Christmas scatters grain into the

corner of honor behind the table (krikstasuolis). In order for the children to

receive their gifts they must perform a song or dance.

Traditional Christmas food: Twelve different dishes are served on the table

because Jesus had twelve apostles. All the dishes are strictly meatless: fish,

herring, slizikai with poppy seed milk, kisielius (cranberry pudding), a dried

fruit soup or compote, a salad of winter and dried vegetables, mushrooms,

boiled or baked potatoes, sauerkraut (cooked, of course, without meat) and

bread. In keeping with Lithuanian Christmas tradition, only the dishes as

they were prepared in Lithuania for this meal should be eaten and fresh

fruit, fresh vegetables, exotic seafood should be left for another meal. It must

not be forgotten that Lithuania is a northern European country where

cucumbers, tomatoes, grapes, etc., do not grow in winter. The people whose

lifestyle produced the Kucios traditions made do with foodstuffs prepared in

t In certain Lithuanian regions apples were placed on the table because

December 24th is the feast day of Adam and Eve. The apples recalled our

first parents through whose sin mankind fell and that the world was saved

through the submissiveness of the New Eve— Mary, the Mother of God—to

God's will.

Everyone gathers at the dinner table as soon as the first star appears in the

sky. If the night is cloudy, the meal begins when the father or grandfather

announces it is time to eat. When everyone is assembled at the table, a

prayer is said. The father then takes a wafer and offers it to the mother

wishing her a Happy Christmas. "God grant that we are all together again

next year," the mother responds and breaks off a piece of wafer. She offers

the father her wafer in return. The father then offers his wafer to every

family member or guest at the table. The mother does likewise. After them,

all the diners exchange greetings and morsels of wafer. Care is taken not to

skip anyone for that means terrible misfortune or even death the following

year. In breaking a piece of wafer, each tries to get a piece larger than that

remaining in the other's hand for it means his year will be better. The person

holding the wafer tries to prevent a large piece being taken for this will

"break his luck." he summer and fall: dried, pickled and otherwise preserved

for the winter.

Traditional foods:Poppy milk (aguonų pienas); Slizikai ( or kūčiukai) - slightly

sweet small pastries made from leavened dough and poppy seed; Auselės

(Deep fried dumplings); Silkė su morkomis'( Herring with carrots); Spanguolių

kisielius - cranberry and milk sauce dessert

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Latvia

Traditional Christmas Greeting: "Prieci 'gus Ziemsve 'tkus un Laimi 'gu Jauno

Gadul"

Location: Eastern Europe Baltic

Tree Type: Traditional

Decorations:The straw ornaments are made out of material found in the

fields. There are also several cross shapes made from the tops of wheat. The

straw ornaments are made into geometric shapes from simple to more

complex designs. The garlands are made from cranberry, apples and

pinecones. The tree was originally decorated with lit candles though today

electrified candles are used.

Traditions: In Latvia the Christmas celebration is know as Ziemassvetki or

winter festival. The festival is a direct descendent of ancient winter solstice

celebrations. A central element to Ziemassvetki is the log burning which

involves groups of people dragging a log around the house during the day,

burning the log all night singing ritual songs and drinking beer.

The earliest mention of a decorated Christmas tree in Latvia is found is

found in legal documents from the city of Riga. In 1510 it is stated that

members of the local merchant guild carried a Firtree decorated with

artificial roses to the marketplace. They danced around it and then set it on

fire. The reasoning behind this has been lost to history, though it may have

been associated with the ancient tradition of the Yule Log.

On Christmas Eve the family gathers around the tree and sings traditional

Christmas carols. Traditional foods served during this time include pork,

pig's snout, pig's feet, beans, whole grains, peas and a variety of breads and

rolls. Each food has a meaning: e.g. eat a pea you'll cry one day less; eat a

bean one day you will mature; eat a pig's snout you will write a great deal;

eat a dumpling there will be many sunny days. Later, Father Christmas may

visit. He is a stern looking man dressed in gray and has a long white beard.

He brings gifts for the good children and for the bad ones he gives them stick-

switches.

Traditional Christmas food: Special foods were eaten at the winter solstice, a

celebration to mark the days becoming longer. Many of these foods can still

be found on contemporary Latvian Christmas tables. A popular dish used to

be a boiled pigs head with boiled pearl barley, although today the most

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popular traditional Christmas dish is boiled grey peas with pieces of fried

meat and fatty bacon, usually eaten accompanied by a drink of rūgušpiens

or kefīrs (curdled or cultured milk). This dish can be found in many

restaurants and cafés in Latvia all year around. All of the peas boiled at

Christmas must be eaten by the morning, otherwise there will be a lot tears

shed in the new year. Another special Christmas food is the once-popular

blood sausage with pearl barley, because its rounded bend is reminiscent of a

circle, symbolising the solar year. In western Latvia a traditional Christmas

snack is sklandu rauši (tarts filled with a mashed potato and carrot). In the

last 100 years it has also become popular to bake gingerbread at Christmas,

another tradition inherited from the Germans. Today one of the most

popular Christmas meals is roast pork with sautéed sauerkraut. A modern

festive table also often includes carp, and fish scales are placed in pockets

and purses, so that the new year brings a lot of money. According to Latvian

tradition you should eat nine meals at Christmas for the coming year to be

rich, although today this ritual is performed only rarely.

Poland

Traditional Christmas Greeting: "Wesolch Swiat"

Location: Central Europe

Tree Type: Traditional

Decorations: Traditionally, the Christmas tree is decorated on the Wigilia

day - quite an event for children. Early on, the tree was decorated with

apples to commemorate the forbidden fruit - the apple of paradise (the

garden of Eden). Today, the Christmas tree is adorned with apples, oranges,

candies and small chocolates wrapped in colorful paper, nuts wrapped in

aluminum foil, hand-blown glass ornaments, candles or lights, thin strips of

clear paper (angel's hair), and home-made paper chains. The latter, however,

has become rarer because commercially produced aluminum foil chains are

being sold.

Traditions: Polish customs, especially at Christmas time, are both beautiful

and meaningful. The Christmas season begins with the first Sunday of

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Advent. Many days before the actual celebration nearly everywhere women

are cleaning windows in apartments and houses just before Christmas. The

insides of the houses are also cleaned thoroughly. It is believed that if a house

is dirty on Christmas Eve, it will remain dirty all next year. Weather-

forecasting is quite popular during Christmas. Everything that happens on

Christmas, including the weather, has an impact on the following year. Only

a white Christmas is considered a real Christmas; therefore, everybody is

happy when there is fresh snow outside. Some ceremonies take place before

the Christmas Eve supper. Among farmers, a popular ritual is the blessing of

the fields with holy water and the placing of crosses made from straw into

the four corners. It is also believed that animals can speak with a human

voice. Another important customs in Polish tradition is straw which is put

under white tablecloth. Some maidens predict their future from the straw.

After supper, they pull out blades of straw from beneath the tablecloth. A

green one foretells marriage; a withered one signifies waiting; a yellow one

predicts spinsterhood; and a very short one foreshadows an early grave.

Poles are famous for their hospitality, especially during Christmas. In

Poland, an additional seat is kept for somebody unknown at the supper table.

No one should be left alone at Christmas, so strangers are welcomed to the

Christmas supper. This is to remind us that Mary and Joseph were also

looking for shelter.

It is still strongly believed that whatever occurs on Wigilia (Christmas Eve)

has an impact on the coming year. So, if an argument should arise, a

quarrelsome and troublesome year will follow. In the morning, if the first

visiting person is a man, it means good luck; if the visitor is a woman, one

might expect misfortune. Everyone, however, is glad when a postman comes

by, for this signifies money and success in the future. To assure good luck and

to keep evil outside, a branch of mistletoe is hung above the front door.

Christmas Day, called the first holiday by the Poles, is spent with the family

at home. No visiting, cleaning, nor cooking is allowed on that day; only

previously cooked food is heated. This is a day of enjoyment, for Jesus was

born. On Christmas Day, people start to observe the weather very closely. It

is believed that each day foretells the weather for a certain month of the

following year. Christmas Day predicts January's weather; St. Stephen's Day

impacts February's, etc.

St. Stephen's Day is known as the second holiday. This is a day for visiting

and exchanging Christmas greetings. When night begins to fall, you can hear

stamping and jingling, followed by Christmas carol singing outside. Carolers

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begin their wandering from home to home. Herody, a popular form of

caroling, is a live performance usually played by twelve young boys. Dressed

in special costumes, they include King Herod, a field marshal, a knight, a

soldier, an angel, a devil, death, a Jew, Mary, shepherds, and sometimes the

Three Kings and an accordionist. They sing pastoral songs and carols, and

when let into a house, perform scenes from King Herod's life. Oration and

songs vary and depend upon to whom they are being addressed: the owner of

the house, a young woman about to be married, a widow, etc. At the

conclusion, the performers are offered refreshments and some money. Also

popular is caroling with a crib (szopka) and with a star. Usually, those are

items are carried by three caroling teenagers. They, too, are given some

money.

The Breaking of the Oplatek

One of the most beautiful and most revered Polish customs is the breaking of

the oplatek. The use of the Christmas wafer (oplatek) is not only by native

Poles in Poland but also by people of Polish ancestry all over the world.

The oplatek is a thin wafer made of flour and water. For table use, it is

white. In Poland, colored wafers are used to make Christmas tree

decorations. In the past, the wafers were bake by organists or by religious

and were distributed from house to house in the parish during Advent.

Today, they are produced commercially and are sold in religious stores and

houses. Sometimes an oplatek is sent in a greeting card to loved ones away

from home.

On Christmas Eve, the whole family gathers and waits impatiently for the

appearance of the first star. With its first gleam, they all approach a table

covered with hay and a snow-white tablecloth. A vacant chair and a place

setting are reserved for an unexpected guest, always provided for in

hospitable Polish homes.

The father or eldest member of the family reaches for the wafer breaks it in

half and gives one half to the mother. Then, each of them breaks a small part

from each other's piece. They wish one another a long life, good health, joy

and happiness, not only for the holiday season, but also for the New Year

and for many years to come. This ceremony is repeated between the parents

and their children as well as among the children; then, the wafer and good

wishes are exchanged with all those present, including relatives and even

strangers. When this activity is over, they all sit down and enjoy a tasty

though meatless supper, after which they sing koledy (Christmas carols and

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pastorals) until time for midnight Mass, also known as Pasterka ("the Mass of

the Shepherds").

Traditional Christmas food: Christmas is the most festive holiday of the year

in Poland. There are many traditional dishes that are served on this

occasion, and rarely at any other time of the year. At least a month ahead of

time, there is great activity in the kitchen. Because traditionally there are

twelve dishes served on Christmas Eve, and many guests are expected, there

is a lot of work to be done. Fortunately, many dishes can be prepared weeks

in advance and, when properly stored, will still be fresh when the Holiday

arrives. There is no meat, but there is lots of fish, usually herring and fried

carp. There is also sauerkraut (a cabbage dish), Christmas borsh (beetroot

soup) and traditional dumplings with cabbage and mushrooms. It is a

tradition that everybody must try every dish. There are a lot sweet things to

eat as well: cheesecake, ginger care and everybody’s favorite, poppy seed

cake and a traditional drink made from dried fruit.

After supper Poles sing or listen to Christmas carols and wait for Santa Claus

to come. Sometimes presents appear suddenly under the Christmas tree,

sometimes there is a big bag on the doorstep, and sometimes Santa appears in

person and gives the presents to the family!

Romania

Traditional Christmas Greeting: "Sarbatri Fericite"

Location: Eastern Europe

Tree Type: Traditional

Decorations: The star symbolizes the star of the Magi. The lights are part of

any momentous occasion of Christian life. The globes represent the joy of the

world. Some of the globes are handcrafted making them look more beautiful.

The dolls, which are handcrafted, according to Romanian tradition

symbolize the purity of the child. The apples, fir-cones and nuts represent the

original ornaments with which the Romanians decorated their trees.

Traditions: According to Romanian tradition the Christmas tree was one of

the gifts that the Magi brought to the Christ Child and Romanian families

take great pride and receive great joy from the way they decorate their

tress. The Romanian reverence for the season is reflected in the presentations

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of the story of Christ's birth. From large theatrical presentations to puppet

shows each dramatize the Nativity story. Carols form an important part of

the Romanian folklore. Romanian carols are not simple songs with religious

origin, but reflect many aspects of Romanian culture. On Christmas Day, the

boys parade through the towns and villages carrying a great wooden star

(Steaua) decorated with tiny bells, colored paper and ribbons. The star is

illuminated with a candle and is decorated with a picture of the Christ Child

and the Magi.

Traditional Christmas food: Romanian Christmas food is so special and tasty.

You could to say on Christmas every Romanian family have on their table:

Piftie - pork and beef based aspic, with pork meat, vegetables and garlic;

Cârnaţi - pork-based sausages; Tobā - various cuttings of pork, liver boiled,

diced and "packed" in pork stomach like a salami; Sarmale - rolls of cabbage

pickled in brine and filled with meat and rice; Cozonac, sort of Romanian

equivalent of panettone.

Bulgaria

Traditional Christmas Greeting: "Chestita Koleda"

Location: Eastern Europe

Tree Type: Traditional

Traditions: The Christmas holidays start in Bulgaria on Ignajden (20th

December) and finish on Stephen’s Day (28th December). It is believed that

on the 20th of December the birth pangs of Virgin Mary have started and

Christ is born on the ―Little Christmas‖ (Christmas Eve, 24th December).

The Ignajden celebration is connected to the custom ―polazvane‖ (crawling in

English). Depending on the first person to enter the house, it is guessed what

the next year will be – good or bad. The celebration is named after St. Ignat

Bogonosec, he is called Bogonosec (God carrier in English), because he always

said that he carries god in his heart.The Yule Log and the table with the

Christmas dishes play the most important role in the Christmas Eve. The Yule

Log is made by oak or pear wood, with its help the fire is kept lit throughout

the night. There are three kinds of ritual breads: true Christmas ones (called

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―kolak‖ or ―pogacha‖, it’s meant for the people), ―economic‖ ones (for the

animals in the home) and for the ―Koledars‖.

The ―Koleduvane‖ starts after midnight on the 24th of December. The

―koledars‖ have chosen their leader on Ignajden and until Christmas Eve

they’ve learnt songs. The participants in this custom are only young and

non-married men. With their songs they wish luck, health and wellbeing to

the owners. The owners gift them with belts, meat and fruits.

It’s a Bulgarian custom to build ―survachki‖ – big wooden rods, decorated

with strands made out of popcorn, dried plums, garlic and colorful wool.

With it the children pat the adults for health on the 1st of January.

Traditional Christmas food: The table for Christmas Eve – the dinner should

start early on that day; during the dinner nobody should get off the table; 7,

9 or 11 meatless dishes are served: beans, ―sarmi‖ with wheat and rice, stuffed

peppers, pumpkin-head, corn, walnuts, ―oshav‖(boiled dry fruits like

compote), wine, honey and dried fruits. A coin is placed in the Christmas

cake, whoever finds it will have the most luck next year.

Turkey

Traditional Christmas Greeting: ―Mutlu Yıllar‖

Location: A Bridge Asian to Europe

Tree Type: No tree at home but only some of the big restaurants there are

pine trees.

Traditions: In Turkey at the night on 31th of December only we celebrate the

New Year. We make a lot of kinds of food, a bit dance. We enjoy until

morning. We don’t sleep when the time is 00:00. We believe that if we sleep

or feel bad at that time we will be in bad feelings by the New Year. People

give presents to each other.

Traditional Christmas food: There is no specific traditional food consumed

during Christmas time since Turkey is predominantly Muslim and most

people do not celebrate Christmas. However, many people roast a Turkey or

Chicken for New Years.

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Kunefe-Turkey

Ingredients: 500 gr (~1lb) shredded dough, 4 Tbsp butter, 300 gr unsalted cecil

cheese (mozzarella works too), 3 cups sugar, 3 cups water, Ground pistachio

for garnish.

Preparation: In a pot, prepare the syrup mixing 3 cups of sugar and 3 cups of

water. Bring to a boil. Then turn the heat off and let it cool. Melt the butter

and pour all over the shredded dough. Mix it using your hands and make

sure they get mixed up well. Meanwhile, split the shredded dough into small

pieces by pulling them apart with your fingers. Grease a middle size oven

tray or Pyrex. Then, spread half of the shredded dough and press down using

your hands. Slice unsalted cecil cheese or Mozzarella (about ¼ inch thick).

Place sliced cheese over the shredded dough evenly and then, cover with the

remaining half of the shredded dough. Again press down to compress using

your hands.

Preheat the oven to 400 F (200 C) and bake Kunefe until the top turns light

brown. Then, take it out of the oven and turn upside down with the help of a

flat tray. Again bake until the other side turns light brown. Pour the cooled

syrup all over the hot Kunefe and set aside for 5-7 minutes before serving.

After the syrup is absorbed slice the Kunefe as you like and garnish with

ground pistachio.

Banitsa-Bulgaria

In Bulgaria, banitsa is a symbol of Bulgarian cuisine and traditions.

Traditionally, Bulgarians prepare and serve banitza on two holidays –

Christmas and New Year's Eve. On these days; people add literally lucks,

meaning fortunes.

Dough: Traditionally, ―banitsa‖ is made with homemade or commercially

made pastry sheets that are prepared from a baker's hard dough including

flour, eggs, and water. At home the sheets can be spread by continuously

pulling the sheet of dough with one's fingers until it becomes less than a

millimeter thin, or by using a rolling-pin in several stages with vegetable oil

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sprinkled between the partially spread leaves, or by a very difficult

technique comprising waving movements of the entire sheet over the head of

the cook, which resembles pizza dough making techniques. Commercially

available sheets are mechanically spread and somewhat dried before

packing.

Filling: Tikvenik (sweet banitsa with pumpkin filling)

The traditional filling is made of crushed white cheese ( sirene ), yoghurt, and

eggs. Sometimes baking soda is added to the yogurt,[1] which makes the

yogurt rise (as the baking soda reacts with the acid in yogurt). The addition

of baking soda results in a fluffier filling.

Vegetable fillings include spinach, sorrel, nettles, leeks, onions, or sauerkraut.

The cabbage variant is called zelnik and the leek or onion variant is called

luchnik .

In some regions of Bulgaria, a filling with rice is made. There are also meat

fillings with minced meat, onions, and mushrooms. Sweet fillings with apples

(similar to apple pie or strudel) or pumpkin with sugar, walnuts and

cinnamon exist as well. In some regions, only the walnuts, sugar, and

cinnamon are used. The apple variant is called shtrudel , and the pumpkin

variant is tikvenik .

Preparation: In a large greased baking dish, individual sheets are layered

one by one with small amounts of filling and vegetable oil between them.

After half of the sheets are placed in the pan, a large portion of the filling is

spooned onto the leaves and is then covered with the remaining sheets and

filling in the same manner. The pastry is then baked at 200–250 °C. In some

recipes, just before the banitsa is finished, a glass of lemonade or mineral

water is poured into the tray, and the baking continues for several more

minutes. An alternative method of preparation is taking each sheet of dough,

laying it out flat and sprinkling some of the filling on it. Then, the sheet is

rolled up into a tight roll with the filling on the inside of the roll. The long

roll is then taken and rolled up in a circle. This first sheet of dough is then

placed in the baking pan. The process is repeated with the remaining sheets

of dough and each consecutive roll is placed around the first one in the pan.

The resulting shape resembles a spiral (see photo). The banitsa is then

sprinkled with vegetable oil and baked.

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COZONAC-Romania

Ingredients: 8 cups flour, 8 eggs, 1 cup sugar, 1 cup butter, 2 tbs. oil, 2 cups

milk, 50 gr. yeast (2 pkgs), 1 tbs. salt, 1 tbs. rum, vanilla extract, 1 lemon

scraped skin

Preparation: First put the flour in a large bowl in a warm place. Dissolve the

yeast in ½ cup warm milk and a teaspoon of sugar. Separately dissolve 3 tbs.

flour in milk, mixing well until the mixture is homogeneous. Mix well with

the yeast and beat until it makes big bubbles. Spread some flour on top, cover

with a towel and place in a warm place to rise. Meanwhile separate 7 yolks

from egg whites. Keep 4 egg whites in a bowl. Put the other 3 in another bowl

if you intend to cook walnuts sweet bread (see below). Mix the yolks with salt

and a half of sugar till they become a frothy cream. Then mix the butter

with the rest of sugar until they become a frothy cream. Beat 4 egg whites

until makes a foam. When the yeast has risen enough, put on the top of the

flour. Add the yolks and a little bit of warm milk and mix. Add the foam

from egg whites, a little bit of warm milk and mix a little bit. Then start to

knead. Knead for at least half an hour, bringing the dough from the sides to

the middle. Add the oil, rum, vanilla, lemon scraped skin and little by little,

the melted warm butter. Add flour till the dough doesn't stick to your

fingers. If the dough is too hard, add a little more milk. In the end the dough

must have an elastic consistency and air bubbles. Cover the bowl with a

towel and place in a warm place. Let it to rise for about 2-3 hours to triple in

bulk. If the dough is ready to overflow the bowl punch down and let it rise a

little more.

When the dough has risen enough, grease your hands with oil, take dough

pieces, place on the floured work surface and give it the desired shape

(round, oval, braided etc. depending on your pan shape). We use the braided

shape, especially for Easter. The pan shape symbolizes the coffin and the

braided sweet bread is Jesus Christ's body before He rose to heaven. Then

place in the baking pan previously greased with oil or butter. The dough

must only fill the pan halfway. Allow it to rise some more (about 20-30

minutes), still in a warm place. Beat an egg and brush each sweet bread

with. Sprinkle sugar, walnuts or raisins on top. Place in the warm oven and

bake at medium heat for about 30-40 minutes. The top should look brown.

When the sweet bread is ready, remove from the pan, place on a towel, cover

with a blanket and let it cool off slowly in a warm place. Serve it only after

it's cold, generally next day.

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Piernik - Honey Cake-Poland

Set oven temperature to 350°F (175C) and preheat.

Pour into saucepan: 1 cup (240ml) honey, 1 cup strong coffee, 1 cup canola or

vegetable oil, 1 teaspoon (5ml) ground cinnamon, 1 teaspoon ground cloves, 1

teaspoon ground nutmeg

Preparation: Mix together and bring to a boil. Then set aside and allow

cooling down to a warm temperature. In a mixing bowl, beat 3 large eggs

with 1 cup (240ml) of brown sugar and 3 teaspoons (15ml) of baking powder.

Slowly add the warm liquid to the beaten eggs, mixing at slow speed. Add 4

cups (950ml) of plain white flour (NOT self-raising), and mix thoroughly.

Pour the final mixture into the loaf pans and bake for 45 to 55 minutes, until

an inserted toothpick comes out clean. Remove pans from oven and allow

cooling for 15 minutes. Cut each loaf into 3 layers, spread jam (strawberry,

raspberry or apricot) and then reassemble.

Prepare chocolate frosting as follows:

Place into saucepan: 2½oz (70g) semi-sweet chocolate, 3oz (80g) sweet

(unsalted) butter, 1/3 cup (80ml) water, ½ teaspoon (2.5ml) vanilla extract, 1

cup (240ml) white granulate sugar

Stir the chocolate, butter, vanilla and water together, gradually adding

sugar. Bring it slowly to a boil, stirring constantly. Let it boil for 5 minutes.

Let it cool until it becomes a thick mass, easily spreadable with a knife.Place

cakes with flat side down and spread chocolate frosting evenly on top and

sides. Cool completely in refrigerator, until the frosting is hard. Wrap in

aluminum foil, then in plastic.

CHRISTMAS EVE BISCUITS ―Kūčiukai‖-Lithuania

Ingredients: 1/2 k (1 lb) flour; 1 cup milk, 50 g (4 tablespoons) vegetable oil, 20

g (4 teaspoons) fresh yeast, 2 tablespoons poppy seed; 1/4 cup sugar

Preparation: Blend yeast with sugar and dissolve in warm milk. Add half of

the flour to yeast and mix well. Dust top of batter with flour, let rise in

warm spot for 1 hour. Beat dough, add remaining flour, oil and scalded

poppy seed. Mix well and knead until dough is not sticky, about 30 minutes.

Let rise in warm spot for 1 hour. Roll dough into 1cm/, 1/2 inch thick rolls

and cut into same lengths. Place dough pieces on floured baking sheet and

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bake in preheated oven at 350F/160C, until golden brown. These biscuits are

baked for Christmas Eve supper, when they are served with poppy seed milk.

Pīrāgi (Bacon rolls)-Latvia

Preparation: The making of Pīrāgi can be separated into four distinct steps.

Preparation of Dough: Milk, flour, yeast and other ingredients (for varying

tastes) are mixed together in a bowl. The mixture is then kneaded to a

proper consistency - determined by the individual preparer - and then set to

rise until the volume has doubled (approx. 90 min.). While the dough is ri

sing, the Filling is prepared.

Preparation of Filling: Bacon, ham, and onions (for the meat-variety of

Pīrāgi) are chopped into little bits and then lightly baked on a pan. The now

mixed-together ingredients are then strained - to remove any fat that might

have seeped during the baking - and then deposited into a bowl along with

caraway seeds and any additional ingredients one would desire. These

ingredients are then mixed together and the Filling is prepared.

Forming Pīrāgi: A chunk of dough is taken out of the bowl and then

flattened. A bit of dough is pulled toward the preparer from the chunk. A

tablespoon of filling is placed in lower ½ of the bit of dough. A glass with a

diameter of approx. 3 in. is used to cut out a circle of dough. The circle of

dough is then folded over, and formed into the Pīrāgi shape.

Baking Pīrāgi: Uncooked, formed Pīrāgi are placed on a baking pan, glazed

with a mixture of beaten egg and water, and then baked for 10-15 minutes.

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Romania

Easter is celebrated with great zeal and enthusiasm throughout the

world. On the occasion of Easter, the Christian community presents in every

nook and corner of the world celebrates this day as the day of the

resurrection of Jesus Christ after crucifixion. The celebration of Easter is

marked by morning services at the church and feasting and party in the

evening. In almost all the countries around the world, the festivities of Easter

are more or less the same. However, certain specific traditions of the place

make the Easter at a particular country stand a little different from the

other. Here in this article we have explored the Easter celebrations in

Romania.

Easter in Romania is celebrated according to the rituals of the Eastern

Orthodox Church. The Easter entire season consists of Flowers Saturday

(Lazarus’ Saturday), Palm Day (Flowers Day), Great Thursday, Great

Friday, Easter, The Small Fountain and Good People’s Easter. Each of these

has small interesting rituals. The Easter celebration goes on for a long week

and finally wraps with Good People’s Easter celebrated in honor of the

ancient spirits.

The Friday before the Easter is called the Great Friday or the Friday of

sufferings, as it is the day when Jesus was crucified. On Saturday, people go

to church for the midnight mass, taking with them a bowl of Pasca, eggs and

steak, where these aliments are blessed by the clergy. On returning home

from the mass, people first eat some of the sanctified aliments and only then

the rest.

Starting with Holy Thursday, people start painting eggs in a multitude of

colors. The predominant color is red, but other colors are also applied -

yellow, green, blue and even black. Decorated eggs or 'oua incondeiate' are

an integral part of Easter celebration in Romania. The eggs are decorated

using a type of thin and round sticks called chisita, made of beech wood.

The special Easter cake, known as Pasca, is baked on Great Thursday. The

Pasca can have a round shape (reminding little Jesus' diapers) or a

rectangular one (the shape of his grave). The shells of the eggs used for the

Pasca are thrown in a river. This action stems from the ancient belief that

the shells are taken by the river to the country of the Good People,

announcing them the Easter has came.

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In some regions (Bucovina, Transylvania), there is a tradition called "the

wetting". On Monday morning, the boys take a bucket of water and go to the

houses of the unmarried girls. If they found them sleeping, the boys throw

water on them. As it is believed that those girls will marry soon, they reward

the boys who had wetted them by giving them the most beautiful decorated

eggs and Pasca or cake.

Poland

Easter is one of the major Christian festivals celebrated in order to

commemorate the holy resurrection of Jesus Christ after his crucifixion. This

festival is celebrated as the holy day of hope and auspiciousness in all the

countries where the people of Christian community reside. This festival is

generally marked with extensive church service and festivities. Though the

celebration of Easter is more or less the same in every country, a little

difference can be observed in regional practices and traditions.

Like the other central-European nations, Easter is a prominent festival in

Poland also. The rich cultural heritage of Poland is reflected in the Eastertide

celebrations. While religious ceremonies follow the rituals of the Christian

church, Easter celebrations have imbibed elements of native Polish culture.

There are several such traditions that seem to be the confluence of the polish

and Christian culture. Therefore apart from some regular Easter rituals,

there are certain Polish rituals which make Easter celebrations, a little

different in the country.

The "blessing basket" is one of the unique Easter traditions in Poland. The

blessing basket is prepared the Saturday before Easter Sunday. The basket,

stashed with colored eggs, bread, cake, salt, paper and white colored

sausages, is taken to the church to have it blessed. This tradition stems from

the belief that the Great Lent, which is the forty day fast before Easter, is not

over until the basket has been blessed. Hence it is called the Blessing Basket.

It is considered to be sanctified and auspicious.

The family breakfast on Easter Sunday morning is an important part of

Polish Easter celebration. On the breakfast table, each of the participants

wishes the others of the family good luck and happiness. The table is

decorated with green leaves and a sugar lamb may be placed as a centre-

piece. As no smoke is allowed, no warm meals were served. Sharing a boiled

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egg with one’s relatives is a national tradition of Poland on Easter breakfast

table. A piece of egg with salt and pepper, sanctified by priest, is a vital item

on this occasion.

Another traditional ritual is Dyngus or Smingus Dyngus, celebrated on the

first Monday after Easter. On this day boys roam around the neighborhood

to sprinkle girls with water or perfume. This custom of watering has its roots

in pagan traditions since the pouring of water is an ancient spring symbol of

cleansing and purification. Easter Monday has also been celebrated as

"Switching Day" because on this day boys switch girls with a small willow

branch. So, apart from the regular Easter norms, the special rituals of Easter

make it unique in Poland.

Bulgaria

Easter is one of the most significant holidays in the Bulgarian calendar.

Starting with Palm Sunday, the holy week leads up to the Great Day. In the

country, the festival is popularly known as "Velikden", which literally means

'the faith in the resurrection of Jesus Christ'. Easter traditions in Bulgaria

are a derivative of the Eastern Orthodox Church rituals. In tune with

worldwide Orthodox traditions, bright red colored eggs and Easter breads

known as "kolache" or "kozunak" are the prominent symbols of Easter in

Bulgaria. In the article, explore all about the traditions and celebrations of

Easter in Bulgaria.

Easter Celebration in Bulgaria-congregation: At midnight on the Saturday

before Easter Sunday, people in Bulgaria gather at church, with red painted

eggs and bread. The priest proclaims three times "Christos Voskrese" (Christ

has risen) and the congregation replies "Vo istina voskrese" (Indeed he has

risen). One of the Easter breads is specially decorated with one or more (but

an odd number) of red eggs. After a special sequence of services, the clergy

blesses the breads and eggs brought by the people.

Good Luck Crack:The Bulgarian 'good luck crack' is a unique Easter tradition

in all over the wolrd. Eggs are cracked after the midnight service and over

the next few days, during the festive season of Easter. On Easter, the eggs are

cracked before lunch. The egg that is cracked on the wall of the church is the

first egg that people eat after the long fast of Lent. People take turns in

tapping their eggs against the eggs of others, and the person who ends up

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with the last unbroken egg is believed to have a year of good luck. He/she is

considered as the most successful, healthy and happy person for the rest of

the year.

Easter Presents: The tradition of presenting Easter eggs to loved ones is a

tradition followed since ages, in Bulgaria. According to the tradition, in days

preceding Easter, Christian families send a loaf of bread and 10-15 red eggs as

gifts to their Turkish friends. The person, who delivers the eggs, usually

receives money in return. Such breads and eggs are presented not only to the

Turkish friends, but also to the Spiritual parents, to the biological parents

and to the near and dear, including relatives and friends.

Traditional Easter Feast: Bulgarian Easter is believed to be incomplete

without the traditional recipes, indigenous to the country. The traditional

Easter recipes served on the festival in Bulgaria include 'Banista' (Bulgarian

pastry), Easter cake ―Kozunak‖, the lamb and coloring boiled eggs The

traditional recipes are prepared and served on the Easter Sunday. The entire

family takes part in the feast. Friend and far away acquaintances are also

often called upon to join in the feast.

Lithuania

The word for Easter, Velykos, has been borrowed from Beylorussian and

means "important day." The word is very accurate because Easter was the

year's most solemn feast in Lithuania. Easter is not only the feast of Christ's

Resurrection, but also nature's awakening from winter's sleep.

The early Eastern morn, just before dawn, abounds with magical power.

Much of this magic is concentrated in flowing water. Bathing in such water

before sunrise prevents all boils, sores, rashes and other skin ailments. If it

rains on Easter morning, it is necessary to stand bareheaded in the rain to

ensure good growth. Small children who wanted to grow quickly were

reminded of this. As the sun rises on Easter morning, it "dances" swaying

from side to side and changing color: from green to blue, to red and then

golden yellow. This phenomenon can be seen by rising before dawn and

watching for the sun's first appearance on the horizon. Everyone went to the

Resurrection services. If on the way you passed a woman, you'll have an

accident. To avoid calamity it was necessary to turn around, return home

and then take another road to church.

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In Lithuania the Easter morning procession was usually conducted around

the church. It was very solemn: church flags were held high, girls strewed

flowers, the choir and all the people sang, alternating with a brass band, and

the church bells pealed loudly. Three turns were made while singing the

Lithuanians' favorite Easter Hymn Linksma diena mums prašvito (A Happy

Day Has Dawned for Us). After the services, a blessing was made over the

Easter food which was arranged in baskets decorated with greens and placed

on the altar-rails. At the conclusion of the liturgy in church, the people

hurried home. In fact, all large and small roads, every path was the scene of

races: whoever arrived home first would be successful all year and would

complete all work on time. Even persons walking tried to pass those ahead

and reach home first. It is not surprising that accidents happened during

such races. Perhaps that is why it was said that a woman met on the road

brings disaster (someone had to be blamed!).

At home, Easter breakfast was eaten. The meal began when the homemaker

peeled a blest Easter egg, cut it and gave a piece to every member of the

family. This was done so that peace and love would always reign within the

family and everyone would live in harmony. Afterward, a variety of other

dishes was consumed: meat, sausages, cakes. On Easter it was necessary to

eat well and to satiety, to "recover from Lent" because of the fast all through

Lent. If the area had poor families with no Easter food, their neighbors

shared what they had and brought the disadvantaged families everything

they need to be satisfied and happy.

Children hunted for hidden Easter eggs left them by the Velykų Senelė (Easter

Granny) or Velykė. Bunnies who painted Easter eggs were also a familiar

fixture, but they were only helpers for the Velykų Senelė. Very early Easter

morning they loaded Easter eggs into a beautiful little cart pulled by a tiny

swift horse. The Velykų Senelė used a sunbeam as a whip. Sometimes the

bunnies themselves pulled the cart laden with Easter eggs.

The Easter Granny travels around the country, stopping in every child's

yard to leave eggs in baskets placed or hung for that purpose. When they

awake, good children find beautifully decorated Easter eggs (and in. more

recent times even sweets). Bad children only find a single plain completely

white egg. If this happens, the child is disgraced. His friends and family

laugh at him. Sometimes bunnies accompany the Granny and help her

distribute the Easter eggs. They are kept busy not only before Easter and on

Easter day, but all year round baking cookies for children. When parents

leave their children behind, they promise to bring them a gift, bunny cookies.

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A variety of games were played with Easter eggs. The simplest is an egg-

breaking contest. Two players face off, each holding an Easter egg and hit

each other's egg. The one whose egg remains intact is the winner. The egg is

held in the fist so that only its tip protrudes. The other player hits it with the

tip of his egg. If the egg breaks on the side, the impact was wrong and the

owner of the broken egg is not considered the loser. The winner claims the

broken egg. After the game the number of eggs won was tallied. It was of

paramount importance to have a hard-shelled egg that withstands breaking.

In selecting a strong egg, the contestant taps an unboiled egg against his

teeth. If the sound is clear and sharp the shell is hard: if dull and muffled, the

egg will break quickly, it's not even worth coloring.

Some smart alecks devised an "unbreakable" egg. It was made this way: a

raw egg's shell is pricked at both ends. A thin straw is inserted into one end

and used to blow out the contents through the opposite end. Another straw

with one end shaped as a funnel is then placed into the hole and melted pine

or fir sap is poured until the egg is full. If the sap does not flow smoothly, a

helper inserts a straw into the opposite hole and draws the air out of the egg.

After the egg is filled with sap, the holes are carefully concealed and the egg

is then tinted along with others. It weighs about the same as a real boiled egg.

Sometimes the empty shell was filled with melted sugar, but it was much

heavier and the sugar hardened unevenly making it more difficult to play.

Of course, if caught, the cheat was punished. The direst penalty was to eat

the "Easter egg."

Another amusing Easter game was egg rolling. This was best done outdoors,

but also could be played in a larger room. A trough is made from pieces of

wood or bark to measure about 10 cm long and 15 cm wide (it can also be

much longer). One end of the ramp is propped up to produce a downward

incline, but not too steep. A small circle is drawn at the bottom of the slope

for the playing field into which the eggs will roll. When the game is played

outdoors, the trough must be placed on a smooth surface because the eggs will

not roll in the circle if there are pebbles, high grass, etc. When played

indoors, the surface of the circle must not be too slippery for the eggs will roll

out. A low wall or enclosure may be built around the circle. When all the

preparations are completed, the players begin the contest. Four to eight

persons play. Each uses an egg of a different color to tell them apart. Eggs

may also be marked in different ways. The egg is let down the incline. After

one contestant finishes, the next rolls his egg aiming to reach the other's egg

and tap it. If the egg hits the first one, its owner wins and takes the first egg.

The eggs are rolled down the slope in turn. A contestant who wins an egg

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rolls out of turn until his egg fails to hit another. Another player then takes

his egg from the circle and rolls it.

Eggs used in the rolling contest may already be cracked (for instance,

already used and won in an egg-breaking contest), but their sides should be

intact because eggs with cracked sides do not roll well. The trough may be

straight or curved in different ways to make the eggs roll longer. The slope

may also be made of cardboard from an old box, plastic or any other

material strong and rigid enough to support the weight of an egg.

A simpler egg-roll is done without a trough. A circle at least one meter in

diameter is traced on a smooth surface. Barriers or enclosures are placed

around the circle to keep the eggs from rolling out (crumpled newspaper may

be used). A gate is kept open on one side through which the players push

their eggs. The first player is chosen by lot. He rolls his egg into the circle.

The second player attempts to roll his egg so that it will tap the first one. The

game is played like the one using an incline, but in this case the eggs are

rolled into the circle by hand with the player kneeling or sitting on the

ground. Because the egg does not roll down a ramp, the entire game depends

on the contestant's skill, how he rolls his egg into the circle. If the egg is rolled

so hard that it leaves the playing field, the contestant loses his turn.

In the past, only young men and adolescents played egg-rolling contests. It

was not proper for girls to do so. They provided their beaus with eggs,

cheered the contestants on and guarded the eggs won. Today mostly children

(boys and girls) roll eggs.

If guests arrive on Easter, they are given Easter eggs as gifts. The guests also

bring an Easter egg for each family member (or at least the hosts and sweets

for the children). Easter morning children go "egg begging" but only to the

homes of acquaintances, close neighbors or godparents. When they arrive,

they say hello and stand silent at the door. It is quite obvious to everyone

that an Easter egg is required. The children politely say thank you, wish a

Happy Easter and continue on. When Easter was celebrated for three days,

no one went visiting the first day, it was unacceptable to intrude upon

people on such a holy day as if someone had thrown you out of your own

home.

The first day of Easter was said to be dedicated to God, people were expected

to conduct themselves seriously and quietly, spend time with their family,

eat well and "recover from Lent." The second day was for recreation, visiting

friends and having company. The third day was devoted to relaxation.

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People slept late, recovered from all the merrymaking because work was

waiting in the wings.

For Easter, homemakers set out Easter dishes which remained on the table

all day. When guests arrived, the women could then spend time with the

company and did not need to work. The table was covered with a white cloth

and decorated with greens or fruit tree branches (mostly cherry) which were

cut and set in water several weeks earlier so they would bloom for Easter.

(Easter lilies were unknown.) Greens were also attached to the tablecloth hem

which hung down from the table. The table was laden with cold Easter dishes:

baked ham, goose, suckling pig, a basket or plate full of Easter eggs, sweet

cheese, bread, cakes, etc. Beer (mostly homemade), liqueurs and cider were

served as beverages.

Everyone who arrives to extend Easter greetings must be served. It was

considered very impolite for the guest to refuse refreshment. Everything had

to be at least sampled and the cook praised, else she would feel insulted.

The young who behaved with such solemnity all during Lent wanted to have

fun on Easter. They assembled at a larger house to sing and dance. This

usually was done in late afternoon or evening. During the day, it was

popular to swing in swings and sing. If the Easter weather was warm and

fair, the swings were hung from a tall tree so the young could swing higher.

Given inclement weather, the swing ropes were tied from barn rafters.

People swung not only for the fun of it but to ensure a good harvest next

summer, just as on Shrove Tuesday. While swinging, the girls and young men

sang special songs.

A group of young men assembled to practice singing Linksma diena mums

prašvito (a popular Easter hymn), some other songs and make the rounds.

These are the so-called lalauninkai (from lalauti — to talk loudly and much).

In many other countries, such as the United States or England, carolers

make the rounds before Christmas singing Christmas carols and songs. They

may be compared to Lithuania's Easter lalauninkai.

These singers are usually unmarried men sometimes accompanied by a

fiddler or harmonica-player. Upon arriving at a house, they first sing an

Easter hymn; convey their Easter wishes and then carol. The homemaker

gives them cake, sausages, Easter eggs while her husband serves liquid

refreshments. The Easter eggs are handed out by the young girls of the

household. Although most homes were visited, it was predominantly those

with unmarried girls. They were told before Easter that the singers would

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arrive and tried to make beautiful Easter eggs. This was a perfect

opportunity to display their talents and show off before the other village

girls. It sometimes happened that the singers refused to accept an Easter egg

judged to have a poor appearance and this was considered a major disgrace.

The songs these carolers sang were noted for the refrains repeated after

every verse. The verses were short, usually composed of only two lines. The

refrain had no connection with the song's overall content. These singers were

especially well-known in Dzūkija which is famous for similar types or

harmony songs.

Latvia

Latvian traditional culture is the heritage from ancient times where old and

longstanding traditions coexist with newer traditions, while inherited

traditions mix with imported and invented ones, thus shaping the unique

features of contemporary Latvian culture. The particularity of the

traditional culture is found both in its diverse regional manifestations and

also in the heritages saved by the individual and extended families.

Nowadays the values of the traditional culture in most cases are inherited

partially. Nevertheless, being only one facet of the contemporary culture it

plays an important role both in the construction of Latvian identity and in

the creation of the uniqueness of Latvian culture that makes us interesting to

the other.

Lieldienas, "The Great Day", "Great Days" - these are designations used in the

folk songs for the spring equinox. According to folk tradition Easter has

arrived when the day has become longer than the night for the first time

that year.

On Easter morning people arose before the rising of the sun, and to obtain

health and beauty, they hurried to wash their faces in a spring or a stream

running east. This was followed by one of the most important Easter

activities - awaiting the sunrise exactly when it appears on the equinox

morning. In Liv villages the morning began with the calling and awakening

of birds so they might protect the people from evil and sickness.

Those who had risen first awoke those who were still sleeping and switched

them with steamed birch branches. In this way a special force that

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encouraged fertility and endowed people with health and success was

transferred from the branches. This ritual is connected with archaic concepts

about the staff of life and its fertility enhancing power.

The spring equinox (March 21) is the time when farmers are hurried by

endless labors and must keep up with the rapid awakening of nature and the

rhythm of work. But the Latvian preserves a certain independence from this

haste: for instance, one of the most important Easter rituals is the hanging of

the swing and swinging. But when swinging at Easter, one must not stop the

swing; it must stop on its own. Only when the swinging is gentle, will the flax

field finish its blooming without being beaten down by rain or wind.

According to archaic beliefs, swinging is connected with fertility, and it must

be done, so the livestock will do well, as well as the flax, and one will be

spared bites from mosquitoes and gadflies. The first to be swung were usually

the master and mistress, after that the rest took their turns. In return for

swinging them, the girls paid the boys eggs, pies, or even handmade mittens

and socks.

In the past, eggs for different peoples were a symbol of life, and also in

Latvian spring equinox traditions they were given a special place. Awaiting

Easter, eggs were colored with onion skins, rye shoots, chamomile, or hay

cuttings. This is not such an old custom, but in our day very popular. Eggs

are given for swinging, and eggs are knocked together to see which one

survives cracking, as according to belief, the one whose egg shell was

strongest, will live longer. During Easter, eggs are rolled and eaten in great

quantities, because in addition to round flatbreads and sprouted grains, they

are the primary Easter foods.

Turkey

Spring holidays and festivals in Turkey

The 23rd April is a national holiday in Turkey because it is national

sovereignty day which commemorates the establishment of the first national

parliament in Turkey in 1920.Although only one day, the decorations and

flags make it seem like a festival.

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Turkey's tulip festival is held in Istanbul towards the end of April. The

beginning of May in Turkey sees the Ephesus festival of culture and art held

in Selcuk near Izmir. The festival holds concerts, singing, dancing and craft

displays.

The last week of May in Turkey sees the Festival of Pergamum held in a

roman theatre north of Izmir. The festival provides drama and folk dancing.

Being one of the holiest Christian festivals, Easter is associated with a host of

traditional symbols and icons. Most of the Easter symbols pre-date

Christianity and are remnants of ancient Pagan symbolism. Each of them is

related to the Crucifixion and Resurrection of Lord Jesus Christ. Since Easter

festival heralds the advent of spring, the symbols connected to it stand for

fertility, purity and peace. For instance, Easter symbols such as the bunny

and eggs represent the fertile state of mother earth. White lily flowers, which

are used to decorate the altar of churches on Easter, represent peace and

sanctity.

Easter eggs have been used as gift items, since they are also a symbol of the

festival. Other symbols of Easter such as Easter cross and Easter lamb are

purely religious, since they symbolize the Crucifixion and Resurrection of

Jesus Christ. Easter lamb, one of the traditional recipes of the festival, is also

regarded as a symbol. The very delicious meat is served as a lip smacking

delicacy, at Easter lunch or dinner. Another peculiar symbol of the festival is

Easter hot cross bun, which derives its name from its Cross icing. Go through

our related section to know all about the popular symbols of Easter.

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Most of the major festivals are associated with a unique set of colors. For

instance, red, green and white are the traditional colors of Christmas, while

pink is used in almost all the decorations for Valentine's Day. Yellow stands

for friendship and hence, it is predominantly used on the occasion of

Friendship Day. Being a festival of high religious symbolism as well as

springtime festivity, Easter brings to our mind a myriad of hues that reflect

the dichotomous nature of the festival. Colorful Easter eggs, bright colored

baskets and Easter flowers represent the joyous colors of the spring season.

On the other hand, colors such as red and white symbolize the religious

connotations of Easter. Go through the following lines to know all about the

vibrant colors of Easter.

Red-The color red is symptomatic of the blood that Lord Jesus Christ shed

from his forehead, when the crown of thorns pierced into his bones. He shed

the blood as atonement for the sins of humanity. Red color is extensively

used to make designs on Easter eggs. Red spring flowers such as tulips are

extensively used to decorate Easter eggs and included in flower baskets.

White-According to the legends, while was the color of the robe, by which

Lord Jesus Christ was taken before he was scourged. The color white

symbolizes the hope of the resurrection, as well as the purity and newness

that comes from victory over sin and death. White lily, one of the traditional

flowers of Easter, is widely used for decorations of home and premises. It is

used to adorn the altar at churches as well.

Purple-Purple color is the color of royalty. It is the color of the garment that

covered Jesus, when he was taken to the crucifix. Jesus Christ's face and eyes

turned purple in color, when he was tortured while crucifixion. Purple tulips

can be used to adorn Easter flower bonnet. You can also make a beautiful

bouquet by making use of purple colored spring flowers.

Black-Black is the color of sin or darkness that engulfed the world after

Christ's crucifixion. As an exception, black color is not used to decorate the

home and premises during the ceremonious occasion of Easter. However, you

can always wear black colored outfit during the holiday season.

Yellow-Yellow symbolizes the light of the world brought by the risen Christ

that enlightens the world. Spring season is the time for the bloom of

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attractive yellow colored flowers, such as chrysanthemums, gerberas and sun

flowers. You can make use of the beautiful blooming flowers in your

decorations for Easter.

Easter egg Hunt

Easter is a wonderful occasion to have fun with kids. Hiding the beautifully

decorated Easter eggs in the home's premises is a tradition followed since

ages. According to the legends, the Easter Bunny hides all the eggs, which is

in turn searched by the kids. In the modern times, parents have taken the

charge of hiding the eggs, so that they have a lot of fun with the kids, who

search for the treat. Sweat treats such as toffees and chocolates are hid with

the Easter eggs as well. In the following lines, check out the instructions for

playing the basic Easter egg hunt game.

Things Needed: Plastic Eggs; Toys and Candies

Rules: Adults of the household fill little plastic eggs with toys and candies.

-They hide the eggs under bushes and in other 'strategic' places. This task is

supposedly done by the Easter bunny.

-On the Easter Sunday morning, the children of the house scour the

household to locate the eggs.

-Elders help the kids in their search by suggesting hints.

-The child who finds the most number of eggs is presented a gift basket of

candies.

Easter egg cracking

The festival of Easter is celebrated with great enthusiasm by Christians all

over the world. The occasion commemorates the Resurrection of Lord Jesus

Christ. Apart from following the rituals for the festival, people celebrate the

occasion by having a lot of fun with their near and dear. Playing games by

making use of Easter eggs is a good old tradition. One such game is Easter

Egg Cracking, which can be played by people of all ages. If you want to know

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how to play the game, then this article is what you need. Go through the

following lines and get the instructions for playing Easter Egg Cracking.

You Will Need: Eggs

Rules: Test the eggs first by knocking them against their eye tooth, and then

choose the best egg to use for the game.

-The contestants must agree beforehand on how much of their eggs will be

covered by their hands, as revealing a large part of the egg's shell is much

more risky.

-The game begins with the contestants trying to crack the pointed ends of

each other's eggs.

-The person who loses must then turn his or her egg upside down. If a

player cracks both ends of someone's egg, then he/she wins the egg.

Match the Eggs

Playing with Easter eggs became a tradition many centuries ago. Well before

the ancient period, Easter egg found its place in the folklore and superstitions

of many cultures. It was viewed as the symbol of rebirth by ancient Romans,

Chinese and Egyptians. In the medieval period, the tradition of coloring eggs

took the shape of a renowned art, when English kings dispersed hundreds of

decorated gold-leaf eggs throughout their royal household, during the festival

of Easter. In the modern times, playing with Easter eggs became a tradition.

In this article, we have given an easy game to play with Easter eggs. Check

out the instructions for playing 'Match the Eggs', in the following lines.

Things Needed: Decorative Paper, Easter Eggs, Scissors

Rules: Cut all the paper Easter eggs in two odd shapes.

-Mix them up and distribute each half to the children.

-Let the children mingle and find their egg match.

-Those that get paired are to sit down while others continue to play.

-The last of all children are to do something - such as sing a song or hop

like a bunny.

-The game starts again, except for the children, who have already lost.

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-The winning pair gets an Easter basket full of Easter eggs.

Says So Easter Bunny

A number of legends are connected to the celebration of the Christian festival

of Easter. Easter Bunny, a anthropomorphic rabbit, is perhaps the most

popular legendary character of the festival. As per the stories, the Easter

Bunny brings basket full of colorful eggs, to symbolize the Resurrection of

Lord Jesus Christ, on Easter. Therefore, decorating eggs and playing with it

has become one of the traditions of the festival. A number of games revolve

around the theme of Easter Bunny and eggs. One such popular game is 'Says

So Easter Bunny', mostly played by children. In this article, we have given

the instructions to play the popular Easter party game - 'Says So Easter

Bunny'.

You Will Need: Group of Children

Rules: One player is called as 'Easter Bunny' and gives instructions to the

other children.

-Whenever 'Easter Bunny' gives an instruction adding 'Says so Easter

Bunny' to its prefix, all the children have to follow it, but if it does not add

the phrase to the prefix, children do not have to follow it.

-For example, if the 'Easter Bunny' says 'Says So Easter Bunny, hop on one

foot', everybody will start hopping and will not stop even if the 'Easter

Bunny' says 'Stop!' They will stop only when the 'Easter Bunny' says 'Says So

Easter Bunny, stop hopping.' Anybody, who stops before this is said, is out of

the game.

-'Easter Bunny' tries to fool people by sometimes giving the instructions

with the phrase and sometimes without it.

-The child, who remains in the fray until last, is the winner.