18 Dec 1908
Page 1
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Newspaper
Grand Traverse Herald
Location
Traverse City, Michigan, United States of America
Date
Dec 18, 1908
Page
1
A compact feature on Christmas poetry and holiday craft ideas with verses by Margaret Sangster and Mary Lowe Dickinson. It blends devotional lines with practical decoration and baking tips for a child friendly Christmas, including tree trimming, edible ornaments, German treats, and cranberry recipes.
Around the editor's Table celebrates the childlike spirit of Christmas. It praises joy, giving, and the transformative power of love sent daily. The piece urges opening the heart to welcome joy, peace, and Christ-spirit, likening it to the inn keeper's welcome and the wisdom of the Wise Men.
The Christmas tree, a German tradition, is described as a versatile, treasured plant. Advice covers selecting a short broad tree, crafting a stable upright support, and using a tub and stones if needed. Candles are highlighted as the most decorative addition, with holders available in tin.
A bemused guide to festive decorating and cooking. It outlines the Christmas Wreath Table and Christmas Bell Table centerpiece ideas with holly, wreaths, bells, and ribbon, plus a detailed mince pie recipe. It also surveys German Christmas treats such as Nurnberg Lebkuchen Baseler Leckerle and delicate Marzipan cakes with almond sugar dough shaped into cups and decorative edges.
A collection of cranberry based preparations including Queen of Holiday Berries sauce solid sauce saucewich raisins spiced cranberries and sweet pickled cranberries with detailed ratios and cooking steps. It explains boiling times water sugar and methods to retain berry shapes and serve with whipped cream or meats.
A Home Cheer suggestion for a quick plum pudding using a cent package of National Biscuit fruit cake. Slice thinly, steam just before dinner, and serve with rich pudding sauce. Cost about half a homemade pudding.
A guide to making festive tree decorations using yellow crepe paper, cotton balls, green paper stems, and string. It describes orange fruit figures, nut and raisin bead garlands, diamond dust snow, gilded walnut shells with wishes, candy box ornaments, peppermint tube boxes, baby ribbons, and a chimney sweep ornament made from prunes with a paper face and cap.
Instructions describe dipping candied fruits in melted fondant and steps to make fondant. Steps include melting fondant by placing the pan in hot water, cooking one pound sugar with half a pint water and cream of tartar, stirring until dissolved, cleaning crystals from the pan, and bringing to boil.
The instructions describe forming fondant by letting syrup reach a soft stage in Lee water, pouring onto a lightly greased slab, cooling, then stirring with a wooden implement to a thick creamy mass. The dough is kneaded with sugar dusting, packed into a bowl and covered with wet cheesecloth until needed, noting fondant as the base for most candies.
Two good Appice recipes include Spiced Apple Sauce-Wipe with lemon rind and cloves boiled with sugar and water, then poured over cooked apples. Royal Apple Pudding uses hollowed apples filled with apple scraps almonds raisins sugar and cinnamon, baked in a pudding dish with hot water until tender and thickened with flour.
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