Beltane

Beltane is a Celtic festival which signals the beginning of the bright half of the year. Beltane may be translated as "fires of Bel" or "brilliant fire" and is name after the god Belenus.
The festival begins on Beltane Eve with two bonfires started from nine different woods. Domestic animals and people pass between the bonfires to eliminate disease and misfortune. In the days before electricity, the bonfire was used to light brands which rekindled lights throughout households in the village. Ancient Beltane festivals customarily included sexuality, dancing around the maypole, and singing.
Modern pagan celebrations include maypole dances and jumping the cauldron for fertility purposes. Fertility in this sense is extended beyond reproduction and includes fertility of imagination and other similar concepts.
In terms of the God and Goddess cycle, Beltane marks the union of the two deities, bringing new life to the earth. It is a traditional time for Handfastings (marriages), and was a time for couples to make love outside to bless the crops and the earth. Maypoles were often danced around at Beltane to bring fertility and good fortune. The later addition of ribbons which were wrapped around the pole by the dancers brought a further sense of the integration of male and female archetypes, mirroring the union between the God and the Goddess. Beltane lore also includes washing in May-day dew for beauty and health, and scrying in sacred waters, such as ponds or springs.
The festival is sometimes referred to as Roodmas, a name coined by the medieval Christian Church in an attempt to associate Beltane with the Cross (the Rood) rather than the life-giving symbol of the Maypole. Beltane was also appropriated by the Church as the Feast Day of Saint Walpurga, who was said to protect crops and was often represented with corn
Traditional symbols used to represent Beltane are the May Pole (the traditional full-size one is about 10 feet tall), May baskets, crossroads, eggs, butter churns and chalices. Symbolically, many Pagans choose to represent Beltane with fresh flowers all around the ritual area as well as their homes and the cauldron is often totally filled with gorgeous springtime flowers. Roses, bluebells, marigolds, daisies, primroses, violets and lilac are associated with Beltane.
Dairy foods and eggs are in tune with this season. Sweets of all kinds, honey, and oats are all fine foods for Beltane. Simple dishes such as vanilla ice cream and egg custard are quite traditional fare on this day.
For something a little different, try some of the recipes below:
Fried Honey cakes
These cakes were left in the garden to please Fairy visitors. If you plan to leave an offering to the Fairy, double the recipe to keep some for your family. They're scrumptious.
1/2 cup sweet white wine
2 tablespoons sugar
1 egg
1 cup honey
2/3 cup flour
1/8 teaspoon nutmeg
1/8 teaspoon cinnamon
Oil for frying
1/8 teaspoon salt
Beat the wine & egg in a medium bowl. Combine the flour, cinnamon, salt & sugar in a small bowl. Stir into the egg mixture. Let stand 30 minutes. Combine the honey & nutmeg in a small bowl.
Heat 1/2-inch of the oil in a frying pan until hot, but not smoking. Drop the batter into the oil 1 tablespoon at a time; fry until golden brown. Drain on paper towels. Dip into the honey.
Yield: 1 1/2 Dozen.

May Wine
1 bottle of white wine (German is ideal)
1/2 cup strawberries, sliced
12 sprigs of woodruff, fresh
Pour wine into a wide mouth jar or carafe. Add the sliced strawberries and woodruff, and let sit for an hour or more. Strain and serve chilled.

Dandelion Salad
1/2 pound torn dandelion greens
1/2 red onion, chopped2 tomatoes, chopped
1/2 teaspoon dried basil
salt and pepper to taste
In a medium bowl, toss together dandelion greens, red onion, and tomatoes. Season with basil, salt, and pepper.
Makes 4 servings

Candied Violets
1 Egg
WhiteGranulated Sugar
Violets
Whip your egg white until it is frothy, but does not peak. Gather the Violets, washing them quickly in cool water and allowing them to drip-dry. Then, dip each Violet in the egg white and roll the flowers in the sugar to coat them evenly. Be careful not to put the sugar on too thick. Finally, leave the petals on waxed paper to dry for 1 day. These may be stored for several months in an airtight container (waxed paper between each layer.) without losing fragrance or flavor.

Strawberry Cookies
3/4 cup sugar1/2 cup shortening1/4 cup milk1 egg, lightly beaten2 teaspoons grated lemon zest1 teaspoon almond extract2 1/2 cups unsifted all-purpose flour2 teaspoons baking powderred and green food coloring
Cream the sugar and shortening until fluffy, on medium speed if using an electronic mixer. Beat in egg, milk, zest, and extract. Sift flour and powder together in a bowl and gradually add to the other mix. Wrap dough in plastic and chill for 1 hour.
Preheat oven to 350ºF. Half dough and put the other half back in the fridge. Form dough into flattened balls and roll to 1/8 inch on a floured surface. Using strawberry-shaped cookie cutter, cut out cookies, and cut out little indentations like strawberry seeds if desired.
Put 1 tablespoon of water into each of two dishes and add a few drops of each color of food coloring. Paint the cookies with a paintbrush using the colors, making the body of the strawberry red and the stem and leaves green. Bake them on an ungreased cookie sheet for 8 minutes, and then cool on racks. Repeat the process with the other half of the dough.
Yield: 5 dozen