Post by Laurel Chaisson on Nov 29, 2005 12:02:58 GMT -5
Christmas a Century Ago
by Kerri Buckley
by Kerri Buckley
Family, food and comfort
Sometimes nostalgia reminds us of our losses; these memories can even bring pain. Most of the time, however, they are a source of great comfort bringing acknowledgement of what beauty and happiness we’ve had along the way alongside the sorrows that life brings.
Perhaps nothing could bring us such a nostalgic experience than revisiting Christmas a century ago. We find similarities as well as vast differences. We always, however, find that love, family, food and comfort tie these holy seasons together whether through a decade, century or a millennium.
Christmas in 1901 found the world at the end of the grand and gilded Victorian age (1837-1901). Queen Victoria and her beloved Prince Albert changed the face of Christmas for the entire world. Prince Albert was from Germany and he brought to England, America and beyond the age old custom of acquiring an evergreen tree for the holidays.
Fragrant gingerbread men and houses were also Victorian era favorites adopted from Germany. This royal family introduced the custom of decorating the Christmas tree and adding lights, tinsel, ribbons and wrapped gifts. The first American President to have a Christmas tree in the White House was Franklin Pierce in 1856.
By the end of the 1800s, Christmas trees were common in most parts of America. Like 2001, Americans had their challenges to deal with as well. President McKinley was assassinated in the autumn of that year and the entire country was full of shock and grief. His Vice-President, Teddy Roosevelt succeeded as President in September, 1901 and he ushered in the 20th century with the flair and gusto that was uniquely his own style.
The grand Roosevelt parties delighted the public as well as the New York reporters. The Hotel Colorado in Glenwood Springs, Colorado, where President Roosevelt spent a great deal of time, still decorates their huge lobby tree with Victorian-style gold ribbons, lace and teddy bears in his honor.
Other significant events 100 years ago
The New York World hailed the Salvation Army kettles as "the newest and most novel in 1901." Their contributions provided the funds for the huge dinners held in Madison Square Garden for the needy.
The poem written by Clement Clark Moore, A Visit from St. Nick, in 1822 as a gift for his children, was immensely popular and read everywhere by this time. We know this story as The Night Before Christmas. In 1901, kids were asking for footballs, Kodak's Brownie cameras and large dolls. The latest best selling books that year included L.Frank Baum's latest A New Wonderland; Kipling Tales and the cartoon book Folks in Funnyville.
Children in every corner of the western world hung stockings on Christmas Eve. Some children hung them on the fireplace; some on wagon wheels. The young pioneer children would sometimes find gingerbread shapes made from squash and cooked in a skillet as the only thing inside their wee stockings. Sometimes an apple or a stick of candy would be tucked inside. However great or small, it was delights such as these that people remembered 80 years later.
The Christmas dances and dinners, too, made outstanding memories. America was becoming such a melting pot with so many immigrants that the customs were brought from each country and shared with neighbors and friends.
Favorite foods were also from different countries; Roast goose, turkey and beef, plum pudding, gingerbread, stollen and blackbun were all traditional favorites coming from various parts of Europe. Below you'll find some holiday favorites that will be as well received today as they were a century ago. They are simple, traditional and comforting. May this holiday season bring you comfort and joy.
Roast Goose with Apricot Rice and Apples
Ingredients:
10 to 12 pound goose
4 oz butter plus an additional 4 oz for rice and apples
1/4 cup flour
2 cups dried apricots
3 apples cored and sliced
2 cups white rice
Salt
Pepper
Directions:
Heat oven to 350 degrees F. Wash goose inside cavity and out. Sprinkle cavity with salt. Place breast side up in a roasting pan. Spread softened butter over breast and season with salt and pepper. Brown goose for 30 minutes.
Remove pan from oven and with large fork, carefully turn goose over. Place back in oven for another 30 minutes. Baste every 15 minutes. Roast until internal temperature reaches 170 degrees F with a thermometer. Remove from oven and let rest. Cook rice with dried apricots. Season with salt, pepper and butter. Fry apples in butter. On a platter, arrange the goose with the rice and apples around it.
Gingerbread Folk
When Elizabeth Tudor became queen, she had this recipe created by ordering gingerbread people to resemble her dinner guests.
Ingredients:
1 cup vegetable shortening
1 cup sugar
1 egg
1 cup molasses
2 tablespoons white vinegar
5 cups flour
4 teaspoons ground ginger
1 teaspoon cinnamon
1 teaspoon ground cloves
1/2 teaspoon salt
Directions:
Preheat oven to 375 degrees F. Cream together the sugar and shortening. Add the egg, vinegar and molasses. Sift together the dry ingredients and add a cup at a time to the creamed mixture. Chill two to three hours. Roll out dough on lightly floured surface. Cut into desired shapes. Place one inch apart on a baking sheet. Bake for five to six minutes. Cool well and frost or decorate with royal icing, melted chocolate, raisins or nuts.
Prima Vera Christmas Stollen
Ingredients:
1 package dry active yeast
2/3 cup warm milk 110 degrees
2 eggs
1/2 cup sugar
1/2 teaspoon salt
1 stick butter, softened
1 half cup sour cream
4 tablespoons rum
2 1/2 cups all purpose flour
2 teaspoons cardamom
2 teaspoons mace
1 teaspoon vanilla
1 cup sliced almonds
1 cup currants or dried cranberries
4 oz candied lemon peel
4 oz candied orange peel
6 oz marzipan
4 oz melted butter
2 cups powdered sugar
Dusting of cinnamon
Directions:
In a small bowl, dissolve yeast in warm milk. Let stand until foamy -- about 10 minutes. In a large bowl, combine the yeast with the eggs, sugar, salt, butter, sour cream, spices, vanilla, rum and beat well. Add flour in two batches, incorporating well. Turn out onto a floured board and knead the almonds, currants, lemon
Peel and orange peel into the dough. Use extra flour if too wet. Place in a large oiled bowl and let rise in a warm place until doubled in size-about one hour. Punch down and roll out into a rectangle. Brush melted butter on rectangle. Roll marzipan into a rope and place in the middle. Fold outer edge into center on one side.
Fold other edge over making a lip one inch higher in the center than the other side. Place on a lightly greased baking sheet. Cover with clean cloth and allow to rise again. Bake in a 350 degrees F until golden, about 30 minutes. While just out of the oven, puncture stollen with a wooden skewer all over and brush with melted butter. Dust with powdered sugar. Cool. Dust with powdered sugar once more and sprinkle lightly with cinnamon