Easter, most important Christian as well as pagan holiday, with its traditional customs and rituals, is also associated with a number of both sweet and salty dishes. Indeed, forty-day long fasting is followed by the period of abundance. Traditional Easter meals that can be prepared using our recipes include homemade meatloaf or Easter stuffing with smoked meat. Nevertheless, Easter menu should also comprise sweet meals, such as a cake in lamb-shaped mould, called beránek (Easter lamb), or yeast-dough sweet bread, mazanec, its name derived probably from the fact that before put in the oven, it is spread (in Czech mazat) with egg yolks and when ready and still warm, it should be spread with butter. It is usually prepared with raisins, possibly soaked in rum and cinnamon, or with other candied fruit and decorated with sliced almonds. Other pastry is jidáš, traditionally sweet with poppy seeds, but also salty with cumin and salt, prepared from yeast dough using sourdough, flour, eggs and milks, possibly also potatoes. The dough is then divided into pieces which are rolled into helix, when put out of oven, they are spread with honey. Magic meal is represented by ušelo. Though nowadays somewhat neglected, this soup is believed to bring strength, health and to protect against injuries everyone who eats it. Ways of preparation and ingredients featuring many local varieties, it used to be eaten for three days: first of all, people ate grease-free soup made of garlic mixed with salt and honey as a basis, with sauerkraut and oat flakes or barley. Then came fried onion, root vegetables, young nettle and other herbs, to be finally joined with cream, quark and possibly also smoked meat. To keep the magic power of the soup, it has to be mixed with a spoon in clockwise direction.