Decorate your home for Christmas as the Victorians did

Posted by Jessica Jewett 4 Comments »

This blog was originally posted on November 28, 2009, but I decided to repost it for this holiday season.

I sometimes wonder ever year when I tell people about how the people of the nineteenth century celebrated Christmas if they knew that some of their decorations were based in Pagan tradition. For example, any household of that time that could get it would put evergreen garland over their doorways and along their staircase banisters. Evergreens were a symbol of the renewal of life and were thought to bring good luck into the house, and hanging over the doorways was thought to ward off evil spirits in Pagan tradition. Holly was also used in the nineteenth century household for holiday decoration. All greenery would be adorned with berries, ribbon, wax, dough or metal ornaments and dried flowers. Pine cones were also scattered throughout the house.

The vast majority of Victorians could not afford to buy Christmas decorations and there wasn’t that much of a commercialized industry for it like there is today so most families made all of their decorations on their own. In this economic collapse we’re enduring now, I think it would be a better idea for people to take the time to make their own decorations rather than running out to Walmart to buy strings of fake berry garland or mass produced ornaments. The Victorians were about family and the value of putting work into an end result of which they could be proud and feel accomplishment. Doing some adapted crafts that the Victorians did can be a good way to spend time together as a family as well, a concept that has gotten lost in this modern society.

One easy, unique and money-saving decorating trick that the Victorians used was decorating pine cones and making ornaments out of them. You don’t have to buy pine cones. You can take your children out to a park to collect them for this project. I did this as a child and it made me feel good to know things I made were on display alongside the store bought things. You will need a roll of ribbon and glue (probably a hot glue gun for today) and if you want to put a modern twist, you can get glitter or red, green or gold paint. Cut a length of ribbon (I think I used about 12 inches per cone but if you like small bows, use less) and create a series of loops. This is really trial and error until you achieve the number and size of loops that you want. Use the glue to hold together the base of your bow and then glue your bow to the top of your pine cone. If you want to hang your pine cone somewhere, cut another length of ribbon, loop it and glue it into the decorative ribbon. You can also place these pine cones on fireplace mantles or dining tables without the hanging loop. If you would like your cone to glitter, get a glue stick and coat your cone in glue, and then sprinkle glitter over it.

Another Christmas craft that the Victorians did was making dough ornaments. They looked like cookies but they were not meant to be eaten. The recipe is easy as well. Mix 3 cups of flour, 3/4 cup of salt and 1-1/4 cups water. As you mix the ingredients together, take care that the dough should be very stiff. If the dough becomes sticky while you’re kneading it, add flour to it. Coat a rolling pin with a light dusting of flour and roll out the dough as you would if you were making sugar cookies. Then you use cookie cutters to cut out the shapes you want for your ornaments. Popular shapes in the nineteenth century were angels, animals and children. You will also need to cut a hole in the top of each ornament so that you can pass ribbon through it later when you want to hang it. Once everything is cut out, bake your ornaments at 250 degrees Fahrenheit for two hours. Do not start painting (most people today paint with acrylics) until the ornaments are completely cool. Lastly, poke a ribbon through the hole at the top and hang it on your tree or wherever you wish.

Another type of ornament that the Victorians liked to make were called Dresdens. These ornaments were meant to give the appearance of being metal but they were actually cardboard cutouts painted in metallic gold and silver. People don’t seem to make these very much anymore and I can’t find a picture of one but they were wildly popular in the nineteenth century. The easiest way to do it is find stencils or cookie cutters of Christmas shapes — again, the authentic way to go is angels, animals, children, fruit, etc. — and trace the shapes out onto heavy cardboard. Cut the shapes out (make sure you have a hole at the top for hanging ribbon) and use metallic paint to decorate your shapes. When I did this, I painted the whole ornament silver first, let it dry completely, and then I used gold for detail. If you have a bird, for example, the gold detail would be the eyes, feathers and accents as needed to give it a somewhat realistic look.

The early Victorian Christmas trees were not the monstrous floor-to-ceiling decorated within an inch of its life trees that we have today. As I said in the last blog with historic Christmas recipes, Queen Victoria and Prince Albert brought the obscure German tradition into all the rage in the 1840s. By the 1850s, most Americans adopted the tradition as well. An authentic Christmas tree of the 1850s and 1860s would have been small. There would have been a big round table in a visible place in the home and the tree would have been on the table. Instead of Christmas lights (no electricity), they lit their tree with candles on safe branches as to not start any accidental fires. Evergreen garlands were draped around the branches along with strings of popcorn and dried berries. The ornaments were a huge mix ranging from dolls to Dresdens to dough ornaments to dried flowers to real and false fruit to wax ornaments and so on. It was very popular to have little figures of children and jolly round-faced men peeking out from behind branches.

As the Industrial Revolution took hold after the Civil War, mass produced ornaments and decorations became more readily available. Families began abandoning the small trees on tables for the large floor-to-ceiling trees that we still use today. Glass ornaments increased in popularity as the century progressed and tinsel became more popular. Tinsel has actually been around since the 1600s from what my research shows but it was not very common on early American Christmas trees.

I hope you are able to take some of the ideas from our foremothers and forefathers to use in your holiday season this year. These activities not only save money over store bought decorations but they will give your home a very personal, unique look, and keep your children busy as well.

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A history of gingerbread (with recipes)

Posted by Jessica Jewett 2 Comments »

This blog was originally posted on November 30, 2009, but I decided to repost it for this holiday season.

Gingerbread did not always signify the holidays and cookies iced to look like jolly little people. That’s actually a very small part of its history. Ginger was used in the ancient world for medicinal purposes, believed to settle upset stomachs as one example. The ancient Egyptians and the ancient Greeks both made an early form of gingerbread for ceremonial purposes.

It was the 11th century when ginger made its way to Europe. An early recipe had ingredients like ground almonds, stale breadcrumbs, rosewater, sugar and ginger. The mixture formed a paste that was pressed into wooden molds. The shapes were used like stories to show the news of the times and molds could be made into the shapes of royal figures, religious symbols and so on. They decorated the cookies with gold paint that could be eaten or with white icing for poorer people.

Queen Elizabeth I brought the gingerbread man to popularity in the 16th century when she presented dignitaries with cookies made in their own images. The recipe evolved as well, replacing breadcrumbs with flour and adding eggs and other sweet things. People began tying ribbon on them and handing them out at fairs. They also exchanged gingerbread cookies as a showing of love for one another. Since there was no refrigeration in those days either, people used the strong scent of gingerbread to hide the nasty odor of meat going bad in homes.

Gingerbread houses originated in Germany when the Brothers Grimm released a book of fairy tales that included Hansel and Gretel. In the story, the children were lured into a house made of gingerbread. As Germans came to America, they brought the tradition of making gingerbread houses with them and it spread throughout the country as well as Britain. In some places, it became a tradition to make a gingerbread house for the Christmas season and then break it open and eat it for the new year.

Here are a few gingerbread recipes.

How to make a gingerbread house.
How to make gingerbread men.

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Jewett family Christmas cookies

Posted by Jessica Jewett 3 Comments »

This blog was originally posted on December 12, 2010, but I decided to repost it with some added recipes at the end. Enjoy!

All of my childhood Christmases were filled with cookies from my grandmother. She brought up her family on a farm in postwar Missouri. That farm had been in her husband’s family since 1850 and every generation of Jewett children were raised in the same house – my mother being the last. As with all postwar wives, my grandmother spent her early marriage cooking, cleaning, raising children and working around the farm. In the 1950s, she got a new cookie press made by a company called Mirro. The press came with a booklet of recipes and two of those recipes in particular became a big hit in our family. Soon she was expected to bring out the cookie press every Christmas season and the tradition carried on for the next fifty years. She kept the same cookie press all those decades, even when it was held together with masking tape. One year we got her a new press made of plastic and it broke the first year. Things just aren’t made to last anymore.

Here are two recipes that have been part of the Jewett Christmas since the 1950s. Debates rage every year as to whether the wreaths or the trees are better but everybody seems to eat them by the fistful. They are so addictive that I advise people to just double or triple the recipes right away or you’ll be in the kitchen every week making more.
*****

HOLLY WREATHS

1/2 cup butter
1/2 (3 oz.) pkg. cream cheese
1/4 cup sugar
1/2 tsp. vanilla
1 cup sifted all-purpose flour

Preheat oven to 375 degrees F. Cream butter, cream cheese and sugar well. Beat in vanilla. Gradually blend in flour. Fill cookie press. Form cookies on ungreased cookie sheets using star plate #2. Hold press in semi-horizontal position and form wreaths by moving press in a circular motion. Gently push ends of dough together to form wreaths. Bake 8-10 minutes. Remove at once to cooling racks. Yield: 2 dozen.

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CHRISTMAS TREES

1 cup shortening
3/4 cup sugar
1 egg, beaten
1 teaspoon almond extract
green food coloring
2 1/4 cup sifted all-purpose flour
1/8 teaspoon salt
1/4 teaspoon baking powder

Cream the shortening and add sugar gradually. Add the egg and almond extract and beat the mixture very well. (Stir in green food coloring a drop at a time until the desired color.) Sift flour, baking powder and salt and gradually add to the first mixture. Stir until blended well. Fill a MIRRO Cookie press. Form cookies in desired shapes onto ungreased cookie sheets, decorate with candies and bake at 375 degrees F for 10-12 minutes.

November 24, 2012 UPDATE

When I was a little girl, my grandmother was heavily into baking and, like the cookies above, the other cookies she made were from recipes that were about a zillion years old. I’ve tried to find them but I fear they may have been lost to the flood this past summer. I remember her recipe book being filled with brittle old yellow pages with handwritten notes by my great grandparents and great great grandparents. Some were introduced to the family in the 60s or 70s, like the Hershey kiss cookies, but others, like the shortbread cookies or the Russian tea cookies, were from the nineteenth century. I can’t eat peanut butter, so the recipe is not accurate to what I ate, but I think my grandmother used either shortbread dough or sugar cookie dough.

HERSHEY KISS COOKIES

48  Hershey kisses
1/2 cup shortening
3/4 cup creamy peanut butter
1/3 cup granulated sugar
1/3 cup packed light brown sugar
1 egg
2 tablespoons milk
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
Additional granulated sugar

Heat oven to 375°F. Remove wrappers from chocolates. Beat shortening and peanut butter in large bowl until well blended. Add 1/3 cup granulated sugar and brown sugar; beat until fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; gradually beat into peanut butter mixture. Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet. Bake 8 to 10 minutes or until lightly browned. Immediately press a chocolate into center of each cookie; cookie will crack around edges. Remove from cookie sheet to wire rack. Cool completely. About 4 dozen cookies.

RUSSIAN TEA COOKIES

1 cup butter softened
1/2 cup powdered sugar for dough + 1/2 cup for rolling
1+1/2 tsp vanilla
2 cups flour
1 dash salt
1/2 tsp baking powder
3/4 cup finely chopped pecans or walnuts

In a bowl, beat together the butter and 1/2 cup powdered sugar and vanilla until smooth and creamy. Mix together flour, salt, and baking powder. Add to bowl and mix until blended well. Add chopped nuts and mix well. Using hand, knead and roll the dough out into 2 balls. Wrap tightly in plastic wrap and chill in refrigerator for at least 1 hour. Take balls out of refrigerator and flatten out and cut into approximately 20 equal sized pieces to get total of 40 cookies. Shape into marble-sized balls and place on ungreased cookie sheet. Bake at 375C for 10 mins until firm but not browned. (The bottoms inevitably become little browned but that is okay.) Roll in powdered sugar when still warm. Let cool and roll in powdered sugar again.

SHORTBREAD COOKIES

3 cups flour
2 cups unsalted butter
1 cup caster/confectioners/icing sugar
¼ to ½ tsp. salt
1 tsp. vanilla (optional, you can also use nutmeg, cinnamon, ginger, rum or lemon rind)
2 tbsp. cool water

Preheat the oven to 350 degrees F. Add sugar, salt and flour(s) in a bowl and mix well. Cut in butter until your mixture resembles crumbs. Cut the butter in using two knives across the flour mixture, until it resembles beans, or use your fingers to mix it in. When the flour, sugar and butter mixture is crumbly, like peas, add 1 to 2 tbsp. of water and knead it in–just enough to create a cakey, but not gummy, dough. If the dough is gummy or gluey, your cookies will be hard. Add the vanilla, or any combination of flavoring, including orange rind.

Your dough can be shaped into many varieties. Popular shapes include hearts, discs and classic rectangles. To shape into hearts or squares, use a cookie cutter in your desired shape. Lightly flour a cutting board and roll out dough that’s about ½ inch thick. Cut the dough into your desired shape. Place cookies on a lightly buttered cookie sheet and bake for about 12 minutes. Take the shortbread cookies out of the oven when they’re golden. For the classic rectangle shape, press dough into a shallow rectangular baking tin, and use a knife to gently divide the dough into small, even rectangles. Use a fork to poke holes all over. Bake for about 12 minutes, or until golden brown. Let the cookies cool before serving.

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