Easter is a time of renewal, a beginning and awakening of every living thing – spring is really here. The return of spring and Easter is associated with eggs, because the egg is a beginning. When the Easter egg thoroughly was developed is really not known. However, the egg is of the life force in many countries and religions.

The Easter bunny known by our children is of German origin. This bunny who hides colored eggs was known many years in Germany before this custom migrated to this country with the German immigrants. Now the Easter bunny and colored eggs are a very American custom. Now how to prepare those eggs.

Don’t laugh, there is more to it than you think. First, I hope your eggs aren’t farm fresh. I always buy Easter eggs a week or 10 days before I want to color them. Fresh eggs are just too hard to peel and also crack easier when boiling. Place the eggs in a pan, cover with cold water and pour in a little vinegar or salt. The vinegar will keep the eggs from oozing out if the shells cracks while cooking. Also cooking the eggs with a little vinegar seems to help to get an even color. Bring to a boil and remove from heat. Let set in a covered pan for 15 minutes. Drain off hot water and cool with cold water. Dry thoroughly and proceed with the directions on your egg-dyeing kit. I usually don’t buy the kits because it is so easy to make Easter egg dye. All you need is vinegar and food coloring. You can buy white vinegar and bring 3 or 4 cups to a boil on the stove; then let it cool a little before you pour it into cups. Then add a few drops of your favorite food coloring and you’re ready to dye those eggs.

Easter and the days following finds most families with a supply of hard boiled eggs. Of course, hard boiled eggs are good just peeled but if you have a great many of them use them in salads, creamed on toast, or in this easy casserole dish.

MOM’S BEST

MACARONI SALAD

16-OZ. Pkg. elbow

macaroni

8 eggs, hard-boiled,

peeled and chopped

3/4 cup onion, chopped

3/4 cup celery, chopped

2 Tablespoons sweet

pickle relish

4 cups mayonnaise-type

salad dressing

1/4 cup vinegar

3/4 cup sugar

salt and pepper to taste

Rinse macaroni with cold water; drain well. Combine macaroni, eggs, onion, celery and relish in a serving bowl, set aside. Blend together remaining ingredients; stir into macaroni mixture. Mix well and refrigerate. Serves 8 to 10.

“Wishing you a Happy Spring and a Happy Easter.”