Easter Tradition
Polish Easter of My Childhood – by Alina Zeranska
Poland is a predominately Catholic country, and Lent was always observed seriously. Two or three meatless days a week were a common practice. As Polish people prefer fish on canape’s or in other forms of cold hors d’oeuvres, the few popular hot fish dishes were lavishly supplemented with entre’es prepared from flour, rice, eggs, vegetables, cheese, or fruits.
The last week of Lent was dedicated to prayer, spring cleaning, and preparation of the biggest feast of the year_Easter Luncheon. With women so busy, and the whole household in a terrible turmoil, husbands loved to sneak out with friends to one of the numerous excellent Polish restaurants “for a little fish.” But as the old saying points out “a fish loves to swim” the opportunity was provided by generously washing it down with vodka. This unholy practice helped the last sad days of Lent pass by. Polish children love Easter no less than Christmas, and by no means is it a smaller holiday. There is a tradition of visiting several churches on Good Friday. Each church presents a tomb with a figure of Jesus Christ lying among thousands of sweet-smelling hyacinths and tulips. Canaries hidden in the greenery chirp their delicate songs. Little maids in white veils, boy scouts, and soldiers keep guard at the tomb. The scene, artistically arranged by professional decorators, is enveloped by a mysterious green and blue light . After seeing tombs ina least five churches, wet and cold from the slush (spring comes late in Poland), we were greeted at home by the delicious aromas of delicacies prepared in the kitchen. We were welcome to help, but nothing more than licking the bowl could be gained. Dinner on Good Friday consisted of just herring with boiled potatoes or vegetable barley soup. The evening was spent in coloring eggs. In the Polish countryside it was customary to decorate them with beautiful flowery designs.
Easter dishes were not tasted even on Saturday, but the house already cleaned, smelling of fresh wax and hyacinths, the traditional Polish Easter flower. Pussy willows in tall vases decorated each room. Samples of Easter food were put in a basket: a few eggs, salt, butter, sausage, a piece of a pate’, a few slices of babka and mazurkas (Easter cakes). Covered with a white napkin, it was taken to the church for blessing. In old times the priests of the parish visited many neighborhood homes and blessed the house, the family, and the food displayed on the dining room table. Saturday afternoon everything was ready. The table was covered with a large white tablecloth, hanging almost to the floor, and decorated with garlands of ground pine. At the middle of the table a little, white sugar lamb was placed, the symbol of Jesus, with a little red banner and sugar flowers on the stand. Next to the lamb stood a bowl of colored eggs and hyacinths. In the countryside the lamb was often made of butter or baked from the yeast baba dough. The dishes of cold meats and relishes occupied the front of the table: a huge home baked ham, rolls of sausages in the company of numerous sauces and dressings,a little roast pig, a turkey or a goose, large pieces of roast beef, pork loin, or veal. The traditional Easter Relish called c’wikla is prepared from red beets and horseradish. At the other end of the table stood tall Easter babas silvery with sweet icing, a rich cheese cake with raisins, and endless varieties of thin squares of mazurkas. Each dish was garnished with green boxwood. The display was adorned by crystal bottles of home-flavored vodka and sweet liqueurs shimmering like amber, rubies, and emeralds. The food waited untouched until Sunday, around noon, when the family returned from the church usually in the company of many friends. Before everybody was seated, mother took a plate with quartered Easter eggs blessed in church, and approached everone in the room offering a piece, wishing good health and happiness. The Easter luncheon was an endless affair. It had to be prepared in advance,therefore it was always cold with the exception of the clear barshch, which could be reheated in a few minutes. Some guest left soon while others were arriving. The table was not cleared till evening. The next day, a delicious Hunters’ Stew was cooked from the leftover meats.
Easter Monday is a holiday in Poland. People are tired from too much festivity and food. But a refreshing surprise, a splash of cold water may wait for them at every city corner, or even a sprinkle in their own beds. This old tradition called Smigus or Dyngus provides plenty of fun for the young, but worries the housewives who waxed the floors with such dedication. How would you like a shower from the nearest balcony over your Easter bonnet?
Easter Luncheon Menus
1) Hard-boiled eggs Baked ham Polish sausage Cold Turkey Cold Roast Pork Loin Red Beets with Horseradish Mustard Sauce Tartar Sauce Potato Salad Easter Baba with Icing Cheese Cake Mazurkas: Royal, Gypsy, Walnut
2) Hard-boiled eggs Baked ham Polish sausage Cold Roast Beef Pig’s Feet inAspic Red Beets with Horseradish Green Onion Sauce Dill Pickles Vegetable Potatoe Salad Easter Baba Mazurkas: Cheese, Chocolate, All Fruit