• Issue 2, March 1999 • Volume 23 •
We Commemorate…March 11, 1990Rasa Ardys-Juka NATO’s 50th Anniversary: What will be Lithuania’s Role?Regina Narusis Resolutions to Aid Lithuania’s Cause for NATOFrom Washington, D.C. Lithuania: A Witness to ChangeEdward W. Baranauskas |
The Pazaislis Monastery — A Baroque PearlLaima Sinkunaite Children’s HopeJeanne Dorr Speaking the Language of WoodRasa Ardys-Juska Departments. . .
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Leading Into Easter
The week preceding Easter (Grand or Souls’ Week) was a time for abstinence and cleansing. Preparation of ceremonial Easter foods began with marguciai (dyed eggs), which were believed to possess magical powers. These eggs were either decorated with intricate, wax-based designs or the designs were scratched into the already dyed eggs. Dyes were made from natural substances, such as onion skins, corn-flower petals, and beets. Cold foods were prepared for Easter Sunday — baked ham, goose, sweet cheese, breads, and cakes.
Source: Lithuanian Customs and Traditions by Danute Brazyte-Bindokiene
On the cover:
Lithuanian Easter eggs are nestled among birch trees in early spring.