Christmas in Africa

Preparation for Christmas in the Congo begins when some group is designated to prepare the annual Christmas pageant.

Christmas day begins with groups of carolers walking to and fro through the village, along the roadway, by the houses of the missionaries, singing the lovely carols known the world around. Often people may be awakened by a group of carolers beginning to converge on the house of worship. They return home to make final preparation as to the clothes one must wear and also as to his offering for the Christmas service.

The most important part of their Christmas worship service is the love offering, this is the gift in honor of Jesus. Then at about 8 or 9 o'clock everyone makes their way to the celebration of the birthday of Jesus.

Everyone who attends the service goes forward to lay down their gift upon the raised platform near the Communion table. Not one person will attend the service without giving a gift.

Now people have Christmas dinners after the service, preparing tables out in front of their home and inviting many of their intimate friends to share.

Christmas in South Africa is a summer holiday. In December, the southern summer brings glorious days of sunshine that carry an irresistible invitation to the beaches, the rivers, and the shaded mountain slopes. Then the South African holiday season reaches its height. Schools are closed, and camping is the order of the day. In South Africa there is no snow, but it has many flowers, many beautiful varieties of cultivated and wild flowers being in their full pride.

In the cities and towns carolers make their rounds on Christmas Eve. Church services are held on Christmas morning. Christmas Eve celebrations in larger centers include "Carols by Candlelight" and special screen and floor shows.

Homes are decorated with pine branches, and all have the decorated Christmas fir in a corner, with presents for the children around. At bedtime on Christmas Eve, children may also hang up their stockings for presents from Father Christmas.

Many South Africans have a Christmas dinner in the open-air lunch. For many more, it is the traditional dinner of either turkey, roast beef, mince pies, or suckling pig, yellow rice with raisins, vegetables, and plum pudding, crackers, paper hats, and all. In the afternoon, families go out into the country and usually there are games or bathing in the warm sunshine, and then home in the cool of the evening. Boxing Day is also a proclaimed public holiday usually spent in the open air. It falls on December 26 and is a day of real relaxation.

In Ghana, on Africa's west coast, most churches herald the coming of Christmas by decorating the church and homes beginning with the first week in Advent, four weeks before Christmas. This season happens to coincide with the cocoa harvest, so it is a time of wealth. Everyone returns home from wherever they might be such as farms or mines.

On the eve of Christmas, children march up and down the streets singing Christmas Carols and shouting "Christ is coming, Christ is coming! He is near!" in their language. In the evening, people flock to churches which have been decorated with Christmas evergreens or palm trees massed with candles. Hymns are sung and Nativity plays are presented.

On Christmas Day, children and older people, representing the angels in the fields outside Bethlehem, go from house to house singing. Another church service is held where they dress in their native attire or Western costumes. Later on there is a feast of rice and yam paste called fufu with stew or okra soup, porridge and meats. Families eat together or with close neighbors, and presents are given.

On the west coast of Africa, in Liberia, most homes have an oil palm for a Christmas tree, which is decorated with bells. On Christmas morning, people are woken up by carols. Presents such as cotton cloth, soap, sweets, pencils, and books are exchanged. Also in the morning a church service is held in which the Christmas scene is enacted and hymns and carols are sung. Dinner is eaten outdoors with everyone sitting in a circle to share the meal of rice, beef and biscuits. Games are played in the afternoon, and at night fireworks light up the sky.

 

 

Christmas in United States of America

Santa Claus was born in US in the 1860's he was named this as he had a white beard and a belly, so he was named Santa Claus as this was the Dutch word for St Nicholas, Sintaklaas. Although the Dutch had bought him with them in the 17th century, he did not become an important person at Christmas until the Novelist Washington Irving put him in a novel that he wrote in 1809. This first Santa Claus was still known as St. Nicholas, he did smoke a pipe, and fly around in a wagon without any reindeer, but he did not have his red suit or live at the North Pole, he did however bring presents to children every year.

In 1863 He was given the name Santa Claus and bore the red suit, pipe, and his reindeer and sleigh.

Now Christmas celebrations vary greatly between regions of the United States, because of the variety of nationalities which have settled in it.

In Pennsylvania, the Moravians build a landscape, called a putz - under the Christmas tree, while in the same state the Germans are given gifts by Belsnickle, who taps them with his switch if they have misbehaved.

Early European settlers brought many traditions to the United States. Many settled in the early days in the South, these settlers would send Christmas greetings to their distant neighbors by shooting firearms and letting off fireworks. In Hawaii this practice is still in use as under the sunny skies, Santa Claus arrives by boat and Christmas dinner is eaten outdoors.

In Alaska, a star on a pole is taken from door to door, followed by Herod's Men, who try to capture the star. Colonial doorways are often decorated with pineapple, a symbol of hospitality.

In Alaska, boys and girls with lanterns on poles carry a large figure of a star from door to door. They sing carols and are invited in for supper.

In Washington D.C., a huge, spectacular tree is lit ceremoniously when the President presses a button and turns on the tree's lights.

In Boston, carol singing festivities are famous. The singers are accompanied by hand bells.

In New Orleans, a huge ox is paraded around the streets decorated with holly and with ribbons tied to its horns.

In Arizona, the Mexican ritual called Las Posadas is kept up. This is a ritual procession and play representing the search of Mary and Joseph for a room at the inn. Families play the parts and visit each other's houses enacting and re-enacting the drama and, at the same time, having a look at each family's crib.

In Hawaii, Christmas starts with the coming of the Christmas Tree Ship, which is a ship bringing a great load of Christmas fare. Santa Claus also arrives by boat.

In California, Santa Claus sweeps in on a surf board.

In America the traditional Christmas dinner is roast turkey with vegetables and sauces. For dessert it is rich, fruity Christmas pudding with brandy sauce. Mince pies, pastry cases filled with a mixture of chopped dried fruit.

The majority of Americans celebrate Christmas with the exchange of gifts and greetings and with family visits. For many, the day begins on Christmas Eve with the Midnight Mass. At Christmas it snows in many states, so dinner is usually eaten indoors. Dinner usually is roast turkey, goose, duck or ham served with cranberry sauce, then plum pudding or pumpkin pie followed by nuts and fruit.

American homes are decorated with holly, mistletoe and branches of trees, most have a Christmas tree hung with electric lights, tinsel, baubles, and strings of popcorn and candy canes.

In Colorado, an enormous star is placed on the mountain, it can be seen for many kilometers around, while in Bethlehem, Pennsylvania, a star is lit in early December.

Polish Americans on Christmas Eve spread hay on their kitchen floor and under the tablecloth to remind them of a stable and a manger. When they make up the table for dinner two extra places are set up for Mary and the Christ Child in case they should knock at the door to ask for shelter.

In Philadelphia, a procession called a mummers parade runs for a whole day with bands, dancers and people in fancy dress.

There are two homes for Santa Claus in the United States one is in Torrington, Connecticut, where Santa and his helpers give out presents. The other home is in Wilmington, New York, where a village for Santa and his reindeer is located.

In Arizona they follow the Mexican traditions called Las Posadas. Families play out the parts of Mary and Joseph searching for somewhere to stay. They form a procession and visit their friends' and neighbors' homes where they admire each family's Nativity crib. In parts of New Mexico, people place lighted candles in paper bags filled with sand on streets and rooftops to light the way for the Christ Child.


 

Christmas in Argentina

People go to the church with family, then come back to a family gathering. At midnight after eating they toast, then the adults' dance while younger people go out to see the fireworks. After this they go to sleep, but not before they open the presents under the Christmas tree. That day is very special for because they are Christian and celebrate Jesus' birth on the 24th of December.

The dinner food is pork, turkey, and a great variety of meals. Then the table is covered with sweet things, cider, beer, and juice for consuming while waiting for the time of the toast. After the toast all the family chat, others play.

Houses are decorated with red and white garlands; on the door Father Christmas's Boots are placed. The Christmas tree is decorated with colored lights, ornaments and Father Christmas placed on top of it. Mothers make different kinds of meals such as roasted turkey, roasted pork, stuffed tomatoes, mince pies, Christmas's bread and puddings. The toast: drink prepared with different kinds of fruit which is cut into pieces, then it is mixed with juice and cider.



 

Holiday Traditions of Austria

"Frohliche Weihnachton"

Christmas is undoubtedly the most important holiday in Austria. As in other European nations, December 6th is the day Saint Nicholas, the giver of gifts, makes his rounds. Arrayed in a glittering Bishops robe and accompanied by his devilish assistant, Knecht Rupnecht, he can occasionally be seen roaming the streets giving sweets and apples to good children while his companion playfully beckons "little sinners" to feel the string of his golden rod.

On December 24th, when the city is frantic with last minute shoppers, the countryside is a refuge for quiet traditions. Farmers chalk the initials of the Three Wise Men on the archway of the stable door; C for Caspar, M for Melchoir, and B for Balthazar, to protect the heard from sickness in the coming year. Christmas trees are lit on this day and in many villages "shelter-seekers" plod through deep snow from farm to farm re-enacting the plight of Mary and Joseph as they sought shelter on the eve of Christ's birth.

In the snow-covered Alps, families descend from their mountain homes to the valley below, illuminating the night with torches held high to light their way in the darkness. Carolers gather in church towers and village squares to guide the people to Christmas services with their melodies. All shops, theaters and concert halls close their doors for this is an evening spent with only with family.

Following church services, families return home for their more intimate celebrating. First Christmas Eve dinner is served, often with "Gebackener Karpfen" (fried carp) as the main course. Dessert may be chocolate and apricot cake called "Sachertorte" and Austrian Christmas cookies called "Weihnachtsbaeckerei" (yes, this is the actual spelling).

After the meal, the ringing of a bell signals the opening of a door long locked against the anxious eyes of the little ones. For the first time the children are permitted to witness the Christmas tree glistening with lights and colored ornaments, gold and silver garlands, candies and cookies. Beneath the tree is usually arranged an elaborate manger scene. Almost every family owns hand- carved manger figures handed down from generation to generation.

Father opens the Bible and reads of the "Kristkindl," Christ Child. Then all sing traditional Christmas carols such as "Silent Night" and "O'Tannenbaum." After this the presents are distributed and opened.

In Austria, there is no Santa Claus. Children are taught that their presents have been brought by the "Kristkindl," a golden-haired baby with wings, who symbolizes the new born Christ. The story tells how the Christ child comes down from heaven on Christmas Eve and, with his band of angels, decorates and distributes trees.

OF SPECIAL NOTE...

Advent wreaths are made of various types of Christmas greenery used with a combination of other decorations. The wreath is then suspended by ribbon on a decorative, colorful stand. Four candles, representing the four Sundays before Christmas, ar attached to the wreath. The first candle only is lit on the first Sunday, the second candle is lit on the second Sunday, and so on; all four candles are lit on Christmas day.

TRADITIONAL DISHES FROM AUSTRIA

Gebackener Karpfen (Fried Carp)

3 - 3 ½ lb.s carp fillet

Salt

Flour

Bread crumbs

2 eggs, beaten

¼ lb. shortening (not butter)

1 lemon, sliced

Wash fish fillet and cut into serving slices. Sprinkle with sale and let stand for 1 hour. Put bread crumbs, flour, and beaten eggs in three separate dishes. Roll each slice of fish first in flour, then eggs, then bread crumbs. Fry slices on both sides in shortening until golden brown. Arrange slices on a hot platter and garnish with lemon.

Sachertorte (Chocolate and Apricot Cake)

1 cup butter

8 egg yolks

6 oz. cooking chocolate

1 cup confectioner's sugar

Vanilla

10 egg whites

1 cup flour

4 tablespoons apricot jam

Cream butter. Melt chocolate in a double boiler. Add gradually to creamed butter melted chocolate, sugar , and the egg yolks, one by one, stirring constantly. Add flour and a dash of vanilla and beat well. Beat egg whites until stiff and fold into batter. Pour mixture into a well-greased 10-inch mold. Bake at 300 degrees F. for about 1 hour. Let cool and turn out of mold. Split and spread heated and slightly diluted apricot jam over the lower half of the cake. Replace top and brush with apricot jam and cover with chocolate frosting. (Recipe below.)

Chocolate Frosting

1 cup sugar

7 ox. cooking chocolate

1 cup water

Boil sugar and water until sugar is completely dissolved. Melt the chocolate separately in a double boiler. Add sugar syrup gradually to chocolate, stirring constantly. When cooled, frost the cake.

Weihnachtsbaeckerei (Christmas cookies)

4 ½ cups flour

1 ½ cups sugar

Pinch of salt

1/4 cup milk

1 egg yolk

5 eggs

3 tsp. baking powder

1 ½ tsp. vanilla

1 ½ cups butter

Sift flour, baking powder, and salt onto a board. Cream butter and sugar. Add eggs, vanilla, and milk to butter and sugar. Mix lightly. Pour the moist ingredients into a depression in the flour and work ingredients into a dough with a knife. Divide the dough into 4 parts. Roll out and cut into desired shapes with cookie cutter. Place on a greased baking sheet and brush with egg yolk.

Bake in a moderate oven, at 300-350, until



 

Holiday Traditions of Australia

"Merry Christmas"

Christmas takes place on December 25th, the summertime in Australia. People often spend part of Christmas day with their families at the beach. Christmas dinner is just as likely to be salads, cold meat and seafood as the traditional meal is roast turkey and plum pudding. Children believe that Santa Claus leaves presents for them under the Christmas tree on Christmas eve. One popular Australian song states that six white boomers, or large kangaroos, pull Santa's sleigh.

Traditional Recipes...

Traditional Christmas Pudding

1/2 lb. plain flour

1/2 lb. breadcrumbs

1 lb. butter

1 lb. brown sugar

1 lb. currants

1/2 lb. raisins

1 lb. sultanas

1/2 lb. citron peel

9 eggs

pinch salt

1/2 cup brandy

1/4 lb. almonds

1/2 teaspoon mixed spice

1/2 teaspoon baking soda

Cream butter and sugar. Add eggs, well beaten, also brandy. Stir in all fruit and chopped blanched almonds. Add breadcrumbs, flour, soda, and spices. Bake in greased pudding basin, leaving sufficient room for rising. (The pudding can also be poured onto a piece of calico and tied securely with string.) Steam for 6 hours. This pudding can be made ahead of time, say two or three months if wished. This recipe makes two very large puddings; It is best divided into 3 portions. A half quantity takes 3 1/2 hours to cook. For heating pudding when required, boil slowly for 2-3 hours.

Christmas Cake

1/2 lb. butter

1/4 lb. white sugar

1/4 lb. brown sugar

4 eggs

4 tablespoons brandy

1/2 lb. raisins

1/2 lb. sultanas

1/2 lb. currants

lemon peel and almonds to taste

10 oz. plain flour

1/2 teaspoon baking powder

1 teaspoon nutmeg

1 teaspoon cinnamon or allspice

pinch of salt

1 tablespoon plum jelly

Cream butter and sugar, add eggs. Sift in half of flour and half of fruit, mix, then add rest of ingredients. Bake in an 8" tin 3 1/2 to 4 hours at 300 degrees.

Pavlova

The Pavlova is a dessert invented in Australia and named are the great ballet dancer Anna Pavlova. Pavlova is a wonderful summer holiday dessert - and therefore makes a regular appearnace on many Australian Christmas menus.:

3 egg whites

1 pinch of salt

3/4 cup of castor sugar

1/4 cup of white sugar

1 tablespoon of cornflour

1 teaspoon of lemon juice

300 ml / ½ pints of cream

kiwifruit or strawberries for garnish

Preheat the oven to 150°C, 300°F or gas mark 2 (the temperature is reduced for baking). Beat the egg whites to a foam, add the salt and beat until soft peaks form which fold over when the beater is removed. Slowly beat in the castor sugar, beating well after each addition. Keep beating until the mixture is stiff and the peaks stand up when the beater is removed. Mix together the white sugar and corn flour. Lightly fold into the meringue with the lemon juice.

Line an oven tray with baking paper. Spread the meringue into a circle and pipe a decoration around the edge or swirl with a spoon if desired. Bake in a cool oven (80°C or 180°F) for 2 to 2½ hours. Turn off the heat and leave in the oven overnight to cool.

Top with whipped cream and decorate with sliced kiwifruit, sliced strawberries, passion fruit, or just about any tropical fruit, just before serving.

Anzac Biscuits (Cookies)

A biscuit or cookie originally sent in food parcels to Australian and New Zealand troops during the First World War when eggs were scarce, the Anzac (named after the term for Australian and New Zealand soldiers) has become a national favorite.

100 grams / 4 oz of butter

1 dessertspoon of golden syrup

1/2 cup of white sugar

3/4 cup of flour

3/4 cup of rolled oats

3/4 cup of coconut

1 teaspoon of baking soda

1 tablespoon of water

Preheat the oven to 180°C / 350°F / Gas mark 4. In a large saucepan melt the butter and golden syrup, then remove from the heat and cool. Add the white sugar, flour, rolled oats and coconut and mix thoroughly. Dissolve the baking soda in 1 tablespoon of water and add to the mixture. Line a baking tray with cooking paper. Roll small rounds of the mixture and place on the baking tray, remembering to allow room for the biscuits to spread. Flatten with a fork. Bake for 15 minutes or until golden.


 

Holiday Traditions of Denmark

"Glædelig Jul og godt nytår"

The main festival of the year in Denmark is Christmas. Danes celebrate Christmas Eve on December 24 and prolong the Christmas through December 25 and 26. Though many longstanding traditions have disappeared over the years, many traditions such as the family gathering at Christmas, lighting Christmas tree candles, and the month-long calendar candy are still celebrated today.

On Christmas Eve, after a splendid of traditional goose, Danish families light candles on the beautifully decorated Christmas tree. After dancing round the tree, singing traditional songs, the members of the family exchange gifts. Some of the family will probably have attended church services in the afternoon.

Christmas in Danish is called Jul, an old Nordic word for "feast", and it is the biggest holiday in Denmark with traditions that go back centuries.

A Danish Christmas of old times.

Christmas and the way it is celebrated in Denmark has a long history. Even before the birth of Christ, the concept was known in the Nordic countries and some of the customs of Christmas has been carried into our time. A nice, sumptuous Christmas dinner for example.

In the Middle Ages, after the Danes had been Christianized, catholic traditions mingled with the old Nordic ones especially in the cities, and the custom of candles was adopted. Candles along with food and money were given to poor people as charity. Today, Danes still refer to Christmas as the feast of the candles.

In the countryside very little changed. Christmas was still a pagan feast and a lot of superstition was associated with the celebrations. Christmas was believed to have magic powers. Bread was left on the table during the holidays and in Spring it was spread on the fields before the sowing in order to get a good harvest.

After the reformation in 1536, the Church tried to get rid of the old customs - pagan as well as catholic - and to Christianize Christmas. Even though people did not let go of their old traditions, some change took place during the next two centuries. Christmas remained the major holiday and a lot of preparations were made during December. In the countryside they butchered, baked, brewed and made candles and everything was cleaned inside as well as outside. Finally, everybody had their Christmas bath. Christmas was a time when people as well as animals were cared for. Sheaves were put in trees for the birds to eat and the domestic animals got a little extra in their cribs. Furthermore, all kind of work was banned during the holidays. Christmas gifts were not yet common even though it started to gain popularity in the cities, but servants and employees were given a bonus like big Christmas breads or small cakes of batter cooked over the fire in a special kind of pan. These cakes were called "apple slices" and are still eaten at Christmas in Denmark along with a hot punch called glögg made of red wine, a squeeze of brandy or snaps and with rains and pieces of almond in it.

In those years, Christmas was recreated and made into a big event centered around the family. It was seen as a way to broaden the national awareness by strengthening our traditions and as an event the Danes could gather around. As a consequence a lot of new customs was introduced.

 

The traditional Christmas lunch foods are herrings with a kind of curry-salad with eggs followed by stewed curly cale with ham and sausages. The meal often ends with cheese and biscuits or just fruits and sweets. Beer, usually specially brewed Christmas beers that are only sold at Christmas time, and snaps is almost always served. Although this menu varies and is not identical all over the country, the purpose of having a Christmas lunch is the same. The whole idea is basically to have a good time, a nice meal and to wish your colleagues a merry Christmas and a happy New Year. Since it is a party without your family and spouse, these lunches have gained the reputation of being kind of a wild and unrestrained event. Be that as it may, it is an event looked forward to by most people and an un-escapable tradition at most workplaces.

Another Christmas time event taking place throughout December is having people over for glögg and "apple-pieces". Glögg is originally Swedish and basically hot red wine and a squeeze of brandy or snaps, and with cinnamon, cardamom, raisins and pieces of almond. Glögg is served with a small hot cake of batter called "apple-pieces" even though they do not contain apple anymore. It is eaten with jam and sugar or icing sugar. In some families glögg and apple-pieces is a "Little Christmas Eve" tradition. The "Little Christmas Eve" is the evening before Christmas, in Denmark the evening before December 23.

Other traditional Christmas food eaten throughout December are oranges, clementines, nuts and apples. For lunch liver paste, meatballs, Christmas ham, herrings, sausages and pate are common dishes. As for drinks and beverages, a special Danish tradition is the various Christmas beers brewed and sold only at Christmas time. Every single brewery has their own special Christmas beer with names like "snow beer", "X-mas", "Christmas brew" etc. Snaps is also a major Christmas liquor, and like the Christmas beers, a special Christmas snaps is produced every year.

The last days before Christmas are spent buying the few presents remaining, preparing food, hoping for the snow to fall if it is not yet there and thousands of other small things. On December 24, all shops close at noon so everything must be taken care of and bought before this deadline.

The day of Christmas Eve, December 24, is one long wait if you are a child and probably quite busy if you are an adult. Christmas dinner is prepared and some families go to church in the afternoon to hear the Christmas Gospel about the birth of Jesus. In order to entertain the children, the Disney Show "From all of us to all of you" is on, along with other cartoons and television shows making the waiting more bearable. Finally, in the evening, Christmas dinner is served and it too has a lot of traditions attached to it.

Some families start with rice pudding. A whole almond is hidden in the pudding and whoever gets the almond receives the almond present, traditionally but not necessarily a marzipan pig. Afterwards most people have either duck, roast, turkey or goose served with potatoes, gravy, and cooked red cabbage. If you did not start with rice pudding, you have a kind of cold rice pudding for dessert along with cherry sauce and, of course, the whole almond. Christmas beer, a sweet beer with very little alcohol, or juice is served with the porridge and red wine is common with the main course.

After the Christmas dinner it is time to light the tree, walk around it and sing the Christmas carols, some of which are known all over the world like "Holy Night, Silent Night," "Jingle Bells," "Rudolph the Red-Nosed Reindeer," and some are strictly Danish. Finally the presents are opened, and when the unwrapping is done, it is time for coffee and sweets before bedtime.

On Christmas Day, December 25, most people have lunch or dinner with relatives in order to celebrate Christmas with the whole family. Christmas Eve is usually just an event for the children, their parents and grandparents. The second day of Christmas, December 26, is often spent at home, relaxing after the last hectic days.

 

France

Most French homes display a creche, a Nativity scene decorated with figures called santons which depict the birth of Jesus Christ. Children traditionally put their shoes in front of the fireplace for Pèe Noë to fill with gifts. Adults might wait until New Year's Day to exchange gifts.

Holiday Traditions of France

"Joyeux Noëll"

Christmas customs, originating in the Middle East, were introduced to France by the Romans. Reims was the site of the first French Christmas celebration when, in 496, Clovis and his 3,000 warriors were baptized. Bishop Rémi had purposely chosen the day of the Nativity for this ceremony. Other important events eventually took place on Christmas day in the following years.

Charlemagne received the crown from the hands of Pope Leo III on Christmas Day in 800. In 1100, Godefroy de Bouillon's successor, his brother Baudouin, was crowned in the basilica of Saint Mary of Bethlehem. Later, King Jean-le-Bon founded the Order of the Star in honor of the manger; it remained in existence until 1352. In 1389, French crowds shouted Noël! Noël! in welcoming Queen Isabeau of Bavaria to the capital.

Thus Christmas gradually became both a religious and secular celebration which, in fact, until the end of the Middle Ages, was confused with the celebration of the new year. Today, Christmas in France is a family holiday, a religious celebration and an occasion for merrymaking. It is a time welcomed by both adults and children.

The fir tree was first presented as the holy tree of Christmas in the French city of Strasbourg in 1605. It was decorated with artificial colored roses, apples, sugar and painted hosts, and symbolized the tree in the garden of Eden.

In France, shop windows of big department stores, principally in Paris, compete with one another in fabulous displays of animated figures; a day spent visiting and comparing the exhibits is practically a must for parents.

Family celebrations begin with the decoration of the Christmas tree a few days before Christmas; candles and lights, tinsel and many colored stars are attached to it. On Christmas Eve when the children are asleep, little toys, candies and fruits are hung on the branches of the tree as a supplement to the gifts Santa Claus has left in the shoes before the fireplace.

Another custom is that of the manger, "la crèche," which originated in 12th century France in the form of liturgical drama. At first the manger itself resembled an alter and was placed either inside the church or before the portal, as it was at the Abbey of Saint-Benoît-sur-Loire. Antique mangers can be seen in churches at Chartres, Chaource, Nogent-le-Rotrou, Sainte-Marie d'Oloron and in museums at Marseilles and Orleans.

The popular manger was introduced in Avignon by the family of Saint Francis of Assisi between 1316 and 1334, but it was not until the 16th century that the making of crèches or grebbes, as they were called in old French, became a widespread custom.

Today, the family arranges a manger on a small stage in a prominent part of the house. In Provence, the children bring rocks, branches and moss to make a setting for the manger. Little terra-cotta figures, known as "santons" or little saints are grouped around the manger to represent the Holy Family, the other characters of the story of the Nativity, and the people of the village: the mayor, the priest, the policeman, the butcher, the baker, the miller, the farmer. In the stable is a reproduction of the legendary manger of Bethlehem, with the ox and the donkey placed close to Jesus, and Mary and Joseph in the foreground welcoming the visitors.

Since 1803, a special fair for the sale of the santons has been held in Marseilles during the month of December, but the true capital of the world of santons is the little town of Aubagne.

Puppet shows are also given every year for Christmas, especially in Paris and in Lyon. One of the most famous Christmas puppet plays, written by de Marynbourg, is called "Bethlehem 1933" and is a masterpiece of popular art.

At midnight everyone attends the Christmas mass. Churches and cathedrals, large and small, are magnificently lit and echo the joyful melodies of carols, bells and carillons. Many churches have a crèche or manger. Formerly, in certain regions, a real infant was placed on the hay of the manger during the mass but this custom is no longer observed.

When the family returns home after midnight mass, there is a late supper known as "le réveillon." The meal varies according to the region of France. In Alsace, for example, the traditional goose is brought in on a platter and given the place of honor on the table. Bretons serve buckwheat cakes with sour cream. Turkey and chestnuts are served in Burgundy. The favorite dishes of Paris and the Ile-de-France region are oysters, foie gras, and the traditional cake in the form of a Yule log or "bûche de Noël" which used to burn on the hearth on Christmas Eve. The wines served are generally Muscadet, Anjou, Sauterne and Champagne.

Ordinarily, young children do not attend midnight mass with their parents, but go to bed early to dream of their Christmas gifts. Before going to bed, they put their shoes by the fireside for a gift from "le père de Noël" or "le petit Jésus." Formerly, peasants' wooden shoes, called sabots, were often used at Christmas time, but today shoes of any kind are set before the fireplace or around the tree. However, the sabots are not forgotten - chocolate wooden shoes are made by pastry shops and filled with candies.

Traditional legends and beliefs associated with Christmas are numerous in France. Alsace is a region where a lot of tradition exists such as marchés de Noel, Christmas markets. This region has possibly the greatest community spirit. In some towns, shepherds offer a lamb on Christmas Eve, while in others the réveillonis held in the snow mountains or a song festival precedes the midnight mass. In the small village of Solliesville, the whole population gathers bringing bread, meat and candies as a symbol of the apostles. Then a supper is offered to the important townspeople and their guests. During the mass, the characters of the manger are portrayed by people from the village.

The magic of Christmas is the magic of the Orient. During the Middle Ages, minstrels wandered through villages and towns, telling "Marveiles qui advinrent en la Sainte Nuit," the legend of the flight into Egypt, or the legend of the sower who, when asked which way the Holy Family had gone, deceived King Herod. Legends told around the fire on Christmas Eve are nearly all forgotten; but some of them have been transformed into fairy tales or fantasies. One story is that of the dancers condemned to dance incessantly for a year because their movements had turned the priest's thoughts during the midnight mass. Another such tale is the charming story of the little homeless matchgirl who, sitting in the snow on the sidewalk, struck all her matches in order to imagine what Christmas would be like in a house; but Christmas is a time of miracles and at the striking of the last match the little girl was conveyed to Paradise by shining golden angels.


 

Holiday Traditions of Germany

"Froehliche Weihnachten"

According to legend, on Christmas Eve in Germany rivers turn to wine, animals speak to each other, tree blossoms bear fruit, mountains open up to reveal precious gems, and church bells can be heard ringing from the bottom of the sea. Of course, only the pure in heart can witness this Christmas magic. All others must content themselves with traditional German celebrating, of which there is plenty. As a matter of fact, there is so much celebrating that is has to begin on December 6th, St. Nicholas Day.

As in many other European countries, on the eve of Dec. 6th children place a shoe or boot by the fireplace. During the night, St. Nicholas, the patron saint of children, hops from house to house carrying a book of sins in which all of the misdeeds of the children are written. If they have been good, he fills the shoe or boot with delicious holiday edibles. If they have not been good, their shoe is filled with twigs.

December 21st, supposedly the shortest day (longest night) of the year, is dubbed St. Thomas Day. In parts of the Sauerland, whoever wakes up late or arrives late to work on that day is issued the title "Thomas Donkey." They are given a cardboard donkey and are the subject of numerous jokes throughout the day. But this gentle abuse ends deliciously with round, iced currant buns called "Thomasplitzchen."

This is all preliminary to the excitement of Christmas Eve. Prior to the evening feast, is the presentation of the tree. The Christmas tree, as we know it, originated in Germany. It has a mysterious magic for the young because they are not allowed to see it until Christmas Eve. While the children are occupied with another room (usually by Father) Mother brings out the Christmas tree and decorates it with apples, candy, nuts, cookies, cars, trains, angels, tinsel, family treasures and candles or lights. The presents are placed under the tree. Somewhere, close to the bright display are laid brilliantly decorated plates for each family member, loaded with fruits, nuts, marzipan, chocolate and biscuits. When all is ready a bell is rung as a signal for the children to enter this Christmas fantasy room. Carols are sung, sometimes sparklers are lit, the Christmas story is read and gifts are opened.

"Dickbauch" means "fat stomach" and is a name given to the Christmas Eve because of the tradition that those who do not eat well on Christmas Eve will be haunted by demons during the night. So the opportunity is given to enjoy dishes such as suckling pig, "reisbrei" (a sweet cinnamon), white sausage, macaroni salad, and many regional dishes.

Christmas Day brings with it a banquet of plump roast goose, "Christstollen" (long loaves of bread bursting with nuts, raisins, citron and dried fruit), "Lebkuchen" (spice bars), marzipan, and "Dresden Stollen" ( a moist, heavy bread filled with fruit).

Of Special Note...

The custom of trimming and lighting a Christmas tree had its origin in pre-Christian Germany, the tree symbolizing the Garden of Eden. It was called the "Paradise Baum," or tree of Paradise. Gradually, the custom of decorating the tree with cookies, fruit and eventually candles evolved. Other countries soon adapted the custom. Charles Dickens called it "The Pretty German Toy."

Recipes...

Reisbrei (Rice Porridge)

½ converted rice

1 quart milk

Pinch of salt

4 tbls. sugar

1 tbl. butter

¼ cup raisins, optional

Cook rice in milk with salt and butter, very slowly until kernels are tender but have not lost their shape. If you have patience, do this in the top of a double broiler. It will take 1 ½ to 2 hours but will be worth it. The mixture should be very thick and can be stirred several times during cooking. When done, flavor with sugar, cinnamon and add raisins--if you are using them. This may be served hot or cold.

Lebkuchen (Spice Bars)

2 cups honey

5 ½ cups flour

¾ cup grated unblanched almonds

1 tsp. cinnamon

½ tsp. powdered cloves

¾ cup mixed candied fruits (orange, lemon and citron peel)

½ tsp. baking powder

Egg White Icing (see recipe below)

Heat honey until thin; do not boil. Mix in all other ingredients except icing. Turn onto floured board and knead until smooth, adding a little flour if necessary. Roll with a floured rolling pin to ½" thickness. Grease and flour a baking sheet and lay rolled dough on it. Bake in pre-heated 350 degrees oven about 20 minutes. Spread with icing while hot; cool before cutting into rectangles.

Egg White Icing

2 egg whites

1 ¼ cups confectioner's sugar, shifted

1 tbl. lemon juice

Whip egg whites until they stand in stiff peaks. Add sugar and lemon and juice and continue beating until thick and glossy. Spread on cake or cookies with a spatula.

 

Great Britain

British traditions -- from which American customs derived -- include singing carols, opening gifts on Christmas Day, enjoying a holiday feast, and decorating with holly and ivy. Children write letters to Father Christmas and hang stockings for him to fill with gifts.

Unique to Britain is Boxing Day, the day after Christmas, a federal holiday. It is traditionally a day for giving to the less forturnate -- for churches to distribute donations to the poor, for servants to have the day off, for tipping service workers.


 

Italy

Italians exchange gifts on the Epiphany, January 6, the day to remember the Magi's visit to the Bambino (Christ child). A woman known as La Befana, which means Epiphany, is the bearer of gifts to the good and punishment to the bad. 



Holiday Traditions of Italy

"Buon Natale"

Christmas, as it is celebrated in Italy, has two origins: the familiar traditions of Christianity blended with the pagan traditions predating the Christmas era. The greatest feast of the ancient Roman Empire, "Saturnalia" (a winter solstice celebration), just happens to coincide with the Christmas celebrations of the Advent. Consequently, Christmas fairs, merry-making and torch processions, honor not only the birth of Christ, but also the birth of the "Unconquered Sun." "Natale," the Italian word for Christmas, is literally the translation for "birthday."

A delightful, but rapidly disappearing tradition in Italy, is the ushering in of the coming festivities by the "Piferari" or fifers. They descend from the mountains of the Abruzzo and Latium playing inviting and characteristic tunes on their bagpipes, filling the air with anticipation for the joyous celebration to come.

Christmas Eve is a time for viewing Italy's artistic and elaborate manger scenes or Cribs. They consist of figurines, in clay or plaster , of the infant Jesus, Mary and Joseph. An ox and donkey are nearby because legend has it that they warmed the child with their breath. It is around this basic focal point that individual artisans create their own intricate landscapes. There may be grottoes, small trees, lakes, rivers, the lights of "Bethlehem" in the background, angels hung from wires, and occasionally, even local heroes. The most beautiful Cribs are set up in churches. There is often a contest between churches of the same town for the best Crib. People go from church to church to view and compare the Cribs and displays.

Another tradition is the burning of the Yule log, which must stay alight until New Year's Day. This, again, is an example of pagan and Christian blending. The pagan belief explains the purifying and revitalizing power of fire, and that with the burning log, the old year and its evils are destroyed. Christian legend tells how the Virgin Mary enters the homes of the humble at midnight while the people are away at Midnight Mass and warms her newborn child before the blazing log.

Amidst the general merrymaking and religious observance of Christmas Eve, Christmas tapers (long slender candles) are lighted and a Christmas banquet is spread. In some places, Christmas Eve dinner consists largely of fish. There may be as many as 10 t 20 fish dishes prepared. In Rome, the traditional dish of Christmas Eve is "Capitone," a big female eel, roasted, baked or fried. North of Rome a traditional dish may be pork, sausage packed in a pig's leg, smothered in lentils, or turkey stuffed with chestnuts.

Common throughout Italy are the Christmas sweets: "panettone" (cake filled with candied fruit), "torrone" (nougat) and "panforte" (gingerbread) made with hazelnuts, honey and almonds. All Christmas sweets, as a rule, contain nuts and almonds. Peasant folklore theorizes that to eat nuts favors the fertility of the earth and aids in the increase of flocks and family. In ancient Rome, honey was offered at this time of year so that the new year might be sweet.

Of Special Note...

On Christmas Eve, Italian children set out their shoes for the female Santa Claus, La Befana, to fill with gifts of all kinds like toys, candies and fruit. If the children were good, their shoes would be filled on Christmas morning. If they were bad, they would find their shoes filled with coal. La Befan is the best-known legend in Italy.

Traditional Dishes From Italy...

SPUMETTI (Chocolate-Hazelnut Meringues)

1 lb. hazelnut meats, coarsely chopped

1 lb. confectioner's sugar

1 oz. cocoa (2tbls.)

2 tsps. cinnamon

5-6 egg whites

Preheat oven to 325 F. Cut baking pan liner paper or brown paper to fit 2 baking sheets and grease lightly. Put hazelnuts, confectioner's sugar, cocoa, and cinnamon in a large bowl; add egg whites and mix well until mixture is well blended--about 5 minutes. Wet hands with water and break off small pieces of mixture (about 1 tbl.) and shape into round balls. Place on baking sheets, 1 inch apart, and bake for approximately 30 minutes. Makes approx. 3 ½ dozen.

"ZUCCHINE IN AGRODOLCE"

(Sweet and Sour Zucchini)

3 tbls. olive oil

4 med. zucchini, thinly sliced

2 cloves garlic, crushed

1 tbl. vinegar

¼ cup water

Salt and pepper

3 tbls. pine nuts

In a large skillet, heat oil and sauté garlic for 2 minutes. Add zucchini and sauté on both sides until golden. Sprinkle with pine nuts, raisins, and salt and pepper to taste and simmer for 3 minutes. Mix vinegar with water and pour into skillet; cover and simmer slowly until zucchini is tender--about 10 minutes. Discard garlic; cool and serve at room temperature.

"STRUFFOLI"

(Honey Balls)

2 cups water

1 cup margarine

4 cups sifted flour

¼ tsp. salt

10 large eggs

16 oz. honey

½ cup pine nuts, toasted

1/3 cup candied orange peels

½ cup (multicolored) cake-decorating sprinkles

Preheat oven to 350 F. Grease two baking sheets lightly. Have eggs at room temperature.

Place water, margarine, and salt in a saucepan and bring to broil. Remove from range and cool for 3 minutes. Stir in flour and mix well. Return to heat and cook, stirring constantly, until mixture forms a ball and leaves sides of pan--about 1 minute. Remove from range and cool for 5 minutes. Add eggs to mixture, one at a time, beating hard for approximately 1 minute after each addition. Fill pastry bag with batter and pipe small rounds (the size of marbles) 1 inch apart onto baking sheets. (Or you can drop by half teaspoons onto baking sheets.) Bake until lightly browned--about 25 minutes. Remove from oven and cool on wire racks.

In a saucepan, heat honey until it comes to rolling boil. Boil for 5 minutes, being careful not to let it boil over. Dip puffs, approximately 12 at a time, into honey and roll around to coat evenly. Remove with slotted spoon onto a plate. Continue until all puffs are dipped. Wet hands with cold water and stick puffs together forming wreath rings, pyramids, or dome shapes. Decorate with toasted pine nuts, candied orange peel, and cake-decorating sprinkles.






 

Holiday Traditions of Mexico

"Feliz Navidad"

"La Posadas," the remarkable buildup to Christmas Eve, is perhaps the most delightful and unique Mexican tradition. Beginning December 16th, it commemorates the events in the journey of Mary and Joseph from Nazareth to Bethlehem.

After dark, each night of the "Posada," a procession begins led by two children. The children carry a small pine-decorated platform bearing replicas of Joseph and Mary riding a burro. Other members of the company, all with lighted long slender candles, sing the "Litany of the Virgin" as they approach the door of the house assigned to the first "Posada." Together they chant an old traditional song and awaken the mast of the house to ask lodging for Mary. Those within the house threaten the company with beatings unless they move on. Again, the company pleads for admittance. When the owner of the house finally learns who his guests are, he jubilantly throws open the doors and bids them welcome. All kneel around the manger scene or "Nacimiento" and offer songs of welcome, Ave Marias and a prayer.

Now it's time of the "Pinata," refreshments and dancing. The "Pinata" is a pottery (or paper) container, brightly decorated and filled with candy and toys. It is hung from he ceiling or a tree. One by one, the children are blindfolded, turned around and instructed to strike the Pinata with a stick. Usually several attempts are made before the container is broken. Of course, when that happens, there is an explosion of goodies and a scattering of children.

On Christmas Eve another verse is added to the Ave Marias, telling the Virgin Mary that the desired night has come. Small children dressed as shepherds stand on either side of the nativity scene while members of the company kneel and sing a litany, after which the Christ Child is lulled to sleep with the cradle song, "El Rorro" (Babe in Arms).

At midnight the birth of Christ is announced with fireworks, ringing bells and blowing whistles. Devout worshipers surge into churches to attend the famous "Misa de Gallo" or "Mass of the Rooster." Following Mass, families return home for a tremendous dinner of traditional Mexican foods. The dishes vary with the different regions. However, somewhat common are the ,"tamales," rice, rellenos, "atole" (a sweet traditional drink) and "menudo," which is said to be more sobering than strong coffee.

Christmas Day has no special celebration though many have adopted the American style Christmas with a Christmas tree and Santa Claus.

Of Special Note...

Mexican children delight in the game where the "Pinata," a pottery or paper container, many times shaped like a bull or donkey, is filled with candy and suspended from the ceiling on a rope. Each child is blindfolded and attempts to break the Pinata with a stick or bat. The child who succeeds is the hero of the festival and the candy is shared by all.

RECIPES...

Champurrado (Chocolate Atole)

6 cups whole milk

1 cup masa harina--corn flour

2 cups water

1 cup brown sugar, firmly packed

3 oz. unsweetened chocolate, grated

1 cinnamon stick

Heat the mild and chocolate in a saucepan, stirring to dissolve the chocolate. When chocolate is completely dissolved, remove from the heat and set aside to keep warm. Mix the masa harina with the water in another saucepan; place over low heat, add the cinnamon stick, and cook until the mixture has thickened and the masa becomes translucent. Add the chocolate milk and sugar. Stir to dissolve the sugar and simmer for a few minutes. Remove the cinnamon stick and serve the champurrado hot in cups or mugs.

Arroz Dulce (Rice Sweet)

¾ cup rice

2/3 cup sugar

1 tsp. vanilla

4 cups milk

1 cup rich cream

¼ tsp. salt

Scald milk. Put the rice into a deep baking dish, cover with the hot milk, and bake in a moderate oven for 3 hours, or until the rice is soft. Stir occasionally during first hour to prevent sticking. If necessary, add more hot milk. When almost done, add vanilla, sugar, and cream, and finish baking.

Th

Holiday Traditions of Norway

"Lystig Jul" "God Jul"

Christmas is filled with traditions, rituals and customs based in part on a number of old superstitions that continue today. Old and young, friends and family draw close together through several weeks of festivities. People become more reflective and caring. In ancient times, Christmas was a mid-winter sacrificial feast - a festival of lights marking the transition from the dark winter to spring and summer. Christmas was a time for celebrating the harvest, fertility, birth and death. In the 900s King Haakon I decided that the heathen custom of drinking Jul (Yule) was to be moved to December 25th, in honour of the birth of Jesus Christ.

Gradually, the pagan feast was Christianized. The name Jul was retained, but the holiday was dedicated to Jesus Christ, the babe in the manger. Christmas is thus a mixture of ancient heathen and Christian traditions. Today, Christmas is the most popular celebration of the year in the Christian church, and for families and friends.

In the past, barn doors were marked with a cross to keep evil spirits away. The cross was also used as a decoration on bread, as a pattern in the butter or on the ceiling over the Christmas table. Menus varied from district to district, but everywhere the table was laden with the best and finest food the household could offer. All the people living on the farm - servants, family and guests - ate Christmas dinner together. Often the food stayed out till the next day in case spirits and little people should visit the farm during the night. The nisse could not be forgotten, otherwise ill fortune could befall the farm.

Advent is described as the preparation for Christ's Nativity and marks the beginning of the church year. It comprises the four Sundays before Christmas Day on December 25th. Church leaders decided early on that it was to be a time of fasting to ensure spiritual preparation. In the old Agrarian society children were fed little fat during Advent so they would appreciate the rich Christmas fare.

Advent is a time for preparations. Day-care centers, schools and families spend time preparing for the Christmas holiday. Around the country, a number of Christmas arts and crafts fairs are held to the delight of people who would rather buy homemade decorations and gifts.

Concerts are held in churches and concert halls and Christmas carols are sung up and down the country. Christmas literally begins to creep under one's skin, lifting spirits and creating a cheerful, joyful atmosphere. Every Sunday during Advent candles are lit, and every day a door is opened on the children's Christmas calendar.

Saint Lucia's Day - Dec. 13th

 

Christmas is a festival of lights and candle-making was one of the annual and necessary steps in the preparations for Christmas. The job was often turned over to the oldest people on the farm. All fat from the slaughtering was saved. The tallow was melted and strained. Tallow from small animals made the finest candles. Wicks were made of linen or hemp. Airing out was forbidden to prevent bubbles or crooks from forming in the candles.

The candles would turn out better if the weather was good. The first batch of candles was the whitest and most beautiful and was therefore saved for holidays and parties. The way the candles burned on Christmas night presaged what would happen in the coming year. If a light went out it meant death for the person to whom the candle belonged. Even today making candles for the Advent wreath is a cherished tradition enjoyed by many.

SANTA CLAUS

The most characteristic features of the Norwegian Santa Claus "Julenisse" are his red stocking cap and long white beard. The nisse wears knee breeches, hand-knitted stockings, a Norwegian sweater and a homespun jacket. On top he wears a heavy fur coat - it can get cold in Norway in the winter. He is jolly and happy, but can also be stern. According to old superstition, the nisse was the original settler of the land. His primary duty was to protect the land and buildings. He kept the farm in good order and would be helpful as long as he got his Christmas porridge or Christmas beer and lefse on Christmas Eve. Many farms would make up a bed for the nisse on Christmas Eve and the honorary place at the table stood ready and waiting for him. Make no mistake, the Norwegian Julenisse is real. He comes to the house with a sack of presents on Christmas Eve. When the Christmas porridge is put out in the barn on Christmas Eve, it is gone the next morning. It is best to stay on his good side. If you forget, he can stir up a lot of trouble.

CHRISTMAS EVE, DECEMBER 24th

 

Christmas in Pakistan

In Pakistan 25 December is a public holiday it is however in memory of Jinnah the founder of Pakistan.