It was with something of an effort that Margaret rose rather earlier than usual the morning after the concert, so her eyes looked a little drowsy as she entered the kitchen, where she found Betsy engaged in filling the coal-scuttle with wood and paper to light the fire.
"Betsy," she said, "I'm going to lay and light the dining-room fire myself this morning, and I want you to come and watch, so that you can do it in exactly the same way yourself for the future."
"Well, Miss Margaret, I 'ope I knows 'ow to light a fire without being showed," said Betsy, rather huffily.
"Well, how much wood does each fire take?"
"Pretty near a bundle, one with another."
"Why, Betsy, I think it is time somebody showed you, then, for you ought to make one bundle light three fires, including the kitchen. Do you know that you waste, at the very least, fifteen shillings a year by extravagance in firewood alone?"
Betsy was rather staggered at those plain statistics, and followed her young mistress without more ado.
"Now, you see, I first of all put a scanty layer of cinders at the bottom of the grate, next some crumpled paper, and about half a dozen pieces of wood laid crosswise, and lastly some knobs of coal. You must be careful always that the whole is well back in the grate, and leave plenty of air-holes between the pieces. When it has all caught fire you can put a shovelful of cinders on the top, and you will have a hot fire in no time. And that reminds me, Betsy, that I want to talk to you about cinders after breakfast; I am afraid we do not manage them as well as we might; but we must get on with the other work now, or breakfast will be late."
Betsy looked dejected; she did not altogether like Margaret's burst of energy in the morning; it was much less trouble to keep on in the old routine.
Breakfast over, Margaret returned to the kitchen.
"What do you do with the cinders, Betsy, after you have raked out the fire?"
"Oh, I puts a few large bits on the back of the fire, and throws the rest in the dustbin?"
"Well, I have had a letter from my sister about it. I will read to you what she says:- 'You must remember that cinders are as much fuel as coals, and there is no more excuse for wasting the one than the other. They are much better than coal for some purposes; for instance, in a bedroom they are safer, as there is not the danger of sparks flying from them, and a better and hotter fire can always be made with part cinders than with coals alone. The best fire for cooking is made up of lumps of coal in front, and cinders at the back.' So you see, Betsy, we have been very wasteful; but I hope we shall reform now. This wooden box on rockers, which I bought yesterday, is a proper cinder-sifter; and for the future I want you to place all the ashes into this wire tray at the top, put the lid on, and rock it for a minute; then if you leave it for a little while before taking off the lid, you will find that all the small ash has gone through the tray into the box beneath, leaving on the top only large cinders ready for use."
"Humph," said Betsy, "I never was in a place before where they could not afford coals, and had to burn up old rubbish."
Margaret flushed up, and felt inclined to be very angry, the more so as she had a little uncomfortable feeling herself that perhaps it was rather mean to watch every farthing so carefully; but she was determined not to lose her temper, so took no notice of Betsy's rudeness, and went on -
" For the next week or so I want you to save small ash in this large box, instead of throwing it into the dust-bin as usual; with this very cold weather I am afraid all our plants in the garden will be killed; so as soon as you have collected a good quantity, I will get a boy to come in and heap it round the roots of the delicate ones to protect them."
"But won't it spoil the look of the garden, miss?"
"It will not show much, and at any rate it is better than letting our plants be frostbitten, and next spring we will have it dug into the ground, and it will very much improve our heavy clay soil. If the boys begin keeping fowls in the spring, as they talk or doing, they will be glad of all the ash we can spare for the fowls to scratch amongst."
"Please, miss, there ain't no 'mergencies left."
"No *what, Betsy?"
"Why none of them 'mergencies in tins, miss, that you sue when anybody comes in unexpected."
"Oh, ah! Yes, Betsy, I understand," said Margaret, smothering her laughter; "I am glad you reminded me."
The meaning of Betsy's curious statement was that, on Joanna's suggestion, Margaret always kept a few tins of meat, soup and fruit amongst her stores in case of emergencies, such as the unexpected arrival of visitors, when the soup could be warmed in a very few minutes, while the fruits and meats might be eaten as they were if there was no time for preparing them in any of the numerous ways described on the tins. These emergencies, as Betsy called them, were found to answer very well, and prevented any embarrassment at the appearance of an extra guest at the table.
That evening Margaret told her father about the cinders, and asked him if he thought she was getting too parsimonious.
"Decidedly not in this case," he answered, "for if Joanna is correct in what she says, you must waste a good deal of money, and waste can never be justified even in the smallest trifles. Have you forgotten the injunction to 'Take care of the pence, for the pounds will take care of themselves'? But look at it another way. Suppose you find that by careful management you can save threepence a week, that would pay for the schooling of some poor child. If you spent your savings in that way you would not think it stingy, would you?"
Margaret brightened up at that, for it happened there was a poor family she very much wanted to help; but she had found so much difficulty in making her money last that she had not ventured to do anything for them. Now she determined to begin with the New Year to help the poor mother by paying for the schooling of at least one of the children.
It is true that at the close of the week sometimes a small balance would be discovered, but this was only occasionally, and any such surplus was sure to be needed, sooner or later, to replace broken articles, or to pay for new scrubbing brushes, or some such incidental expense. Margaret had a small cash box for these little savings, h was never opened except in the case of real necessity. Just now the box was being watched with particular care, but it was never opened on any pretext whatever, for it had been long ago fixed that Joanna and her husband should spend Christmas at the old home. During this visit the expenses of the house would of course be greater, and the savings of previous weeks would all be needed. Now the happy time was drawing near, and all Margaret's perplexities were being saved up till she could talk them over with her sister. The pleasure with which Joanna anticipated the visit was, it must be confessed, tinged with curiosity. Although conscious of her sister's strong desire to do well, she could not but wonder how the household management, conducted by one so young and inexperienced, would strike a new comer.
Thinking that perhaps Margaret would feel a little nervous about the approaching visit, she determined rigorously to avoid noticing any little delinquencies, or at any rate to appear not to notice them.
During the first day or two, though there were very few mishaps of any kind, still it was amusing to mark her air of utter unconsciousness when anything in the ménage went wrong. Even when Betsy got a little "mixed" over the sauces at dinner one day, and handed Joanna parsley and butter with plum pudding, she appeared quite unaware that it was not an usual accompaniment for sweets.
Betsy related this little episode to her young mistress the next morning with much contrition; Margaret laughed at her sister's delicacy, and at once saw through her schemes to spare her feelings.
"It is very kind of you, Joanna, to pretend not to see things, and of course I am thankful in a way, to see you looking abstractedly in another direction when accidents happen. But I would really rather you would pry about and find fault, and tell me of things you see wrong that perhaps I do not notice myself," said Margaret, as the two sat having a cosy chat before tea.
"There is little or nothing to find fault with, Madge; in fact, so far from disapproving, I am learning myself; but there is just one little thing I thought of at dinner that might be a useful suggestion to you, that is, to avoid getting so many spills on the cloth. You should not have the gravy put on the dish, round the meat, as you do at present; it is almost impossible to carve without splashing it over, and it is altogether much more convenient in a sauce-tureen. Then you should always spread a serviette under the carver's dish and plates to catch anything that may be dropped. I am afraid it would offend the boys, or I should advise you to put one under their plates too! Some people always have them - one to each person, or a long narrow cloth down the whole length of the table at each side. They are afterwards removed with the crumbs in them, which does away with the necessity for a crumb brush; but I do not recommend that to you, as the washing would be as expensive as frequent clean table-cloths."
"Thank you, that was one thing I was going to ask you about. I have a whole list of questions so prepare for a good catechising. Now, stand still like a good little girl, with your hands behind you and your head up, and tell me how to prevent the pipes bursting."
"Have you had any burst already?"
"Yes. Didn't I tell you? In that thaw last week, directly the water began to come into the cistern, Dick came running along to my room to say he thought the end of the world was come, for his room was flooded with water. It was pitch dark, like the dead of night, but it was really six o'clock in the morning. Poor Dick had to dress and rush off for the plumber, and he soon put it right, but the room was in a dreadful state, and the plaster is all broken off the ceiling and you know it might happen in the middle of the night, when we could not get the plumber, and whatever should we do?"
"Well, dear, in this case, as in many others prevention is better than cure, and the best advice I can give you is, in frosty weather keep your taps just dripping, and if there is a gas jet near any pipe likely to freeze, let one burner be always alight; that will generally give enough warmth to prevent it. And also any outside pipes should be covered up with straw or old carpet. They generally burst when the water is coming in; and if that should happen again, in spite of your precautions, till a plumber can be brought you should fasten down the ball in the cistern, tie it down with string or any contrivances of that sort, to stop the flow of water; and if you can get at the part of the pipe that has burst, stuff up the hole as well as you can with anything that comes first to hand."
"Well, I think I will try the prevention first. My ideas are generally a little hazy on first waking in the morning, and I am afraid I should not have presence of mind to tie down the ball. Now I will let you off the rest of my catechizing for a little while, though I have hardly begun my list, but the other questions will keep."
On Christmas Eve the pleasant task of decorating the dining and drawing-rooms was accomplished, and it was a merry party that engaged in the work. Some dust sheets were spread on the carpet, and Joanna and her sister sat dexterously weaving wreaths and festoons, and giving directions to Arthur, Tom, and Dick, who were performing feats of gymnastics on the top of stepladders, in their endeavours to satisfy the demands of their task-mistresses as to the position of the decorations.
In the midst of the work Betsy appeared at the door, with a face of dismay, and beckoned Margaret out of the room, to tell her that the turkey was "froze as hard as a brickbat," and so was the sirloin of beef for Boxing Day.
"Well, put them before the fire till they are melted."
"La! Miss Margaret, that will make them so awful tough; besides they will only freeze again as soon as I put them out, and that turkey won't taste no better than an old goat" (a favourite simile of Betsy's).
"Oh! Dear me! Wait a minute, and I'll ask Mrs. Hellier."
A whispered consultation between the sisters resulted in the turkey and all the other meat in the larder being hung up in the kitchen, not near the fire, and there left all night, which proved quite as effectual a way of thawing and preventing their again freezing as the frequent plan of washing in warm water, with the advantage of not taking out the flavour.
Christmas Day came and went, as happily as it always must do when a family, scattered abroad through the year, are reunited to celebrate the anniversary of our Saviour's birth.
A few days later found Margaret in a bustle of business and excitement, preparing for the entertainment of some friends who had been invited to meet the young bride and bridegroom. This would be the first time that Margaret had had the ordering and management of anything larger than the addition of one or two guests at their usual evening meal; but now friends, to the number of twenty, had been invited, so that considerable preparation was necessary. The guests were invited for tea at seven o'clock, and supper was to be at ten. Happily the contents of Margaret's little savings'-box were not yet exhausted, so that she was able to provide for the party with the addition of only ten shillings extra from her father. The bill of fare for the supper was as follows: hot soup, turkey, ham, tongue, and cold sirloin of beef, hot Christmas pudding, and mince-pies; one dish of trifle, one jelly, one blancmange, and sundry little dishes of tarts, biscuits and fruits.
This list being decided upon, everything necessary for the carrying out of it was bought in and prepared, as far as possible, the day before; the soup was made and the meats cooked; the pastry, too, was made, and the jelly and blancmange - the two latter being kept in moulds; then the dishes of biscuits and preserved fruits were set out and tastefully ornamented with twigs of holly. Even the table-cloths and serviettes were put ready, so that the next morning would be left clear for arranging flowers and giving finishing touches, for Margaret was determined not to be like many anxious hostesses, who are in such a bustle and flurry all the day of their party that when the evening comes they are quite too tired to enjoy it.
Immediately after dinner, Margaret laid the table for supper, and very pretty it looked with its display of spotless linen and glittering glass and silver. Mr. Colville had a great objection to the flowers or plants on the dinner-table being so high as to intercept the view of his opposite neighbour, and sometimes did not scruple to rise in the middle of the meal and lift off such an offending decoration, should his daughter happen to have forgotten his objection. Margaret therefore wisely contented herself with placing several small low glasses here and there about the table, containing a few feathery grasses and bright red leaves (gathered and pressed in the autumn for winter use), and whenever there was likely to be a rather large gap between the dishes she laid a device of coloured leaves and fern fronds laid flat on the cloth, completing the whole by placing in the middle of the table a handsome old china bowl full of glorious many-hued chrysanthemums.
Her tasteful fingers had also prepared some pretty cards, each bearing the name of a guest, and placed on the table to indicate the place he or she was to occupy. Some of them were decorated with little pen and ink sketches, copied from pictures, the selection of which had occupied the boys several evenings; others had a little painted flower, or a group of pressed flowers gummed on them.
This done, she was able to breathe freely and take a little well-earned rest, before proceeding to give a final look round the dining-room and kitchen (the drawing-room was left to Joanna's supervision). She took particular notice that the cold viands were all on the table, and the sideboard well stocked with clean plates, knives and forks and glasses, and then with a last entreaty to Betsy not to get excited and make mistakes, she went to dress for the evening.
When the guests began to arrive, Betsy took the ladies upstairs, and ran down again immediately to be ready for the next arrival. Each party was met at the drawing-room door by Mr. Colville, whilst Margaret stood near a small table in a corner of the room, to dispense tea and coffee after welcoming her friends. The two boys proved capital assistants, and handed round cakes and biscuits as though to the manner born.
When all had arrived, Margaret rang the bell, and Betsy removed the tea things, leaving the table free for the display of Mr. Colville's engravings, and a number of books and pictures, part of which they had borrowed from friends for the occasion. The evening passed pleasantly for guests and hosts alike. Margaret had never permitted even the busiest day to pass without devoting a little time, though sometimes only ten minutes, to practising her music. Her father liked her to play to him in the evenings when he came home sometimes tired and jaded, and she was always ready to do her best, even though that best was not always of the first order. Her voice was neither powerful nor of great compass, but it was clear and sweet, and several times during the evening she sang with so much expression and with so simple a grace that even the critic listened with pleasure. She had provided a number of glees, and part songs, too, in which the musical members of the party joined, while those who did not care for singing, played various games, headed by Mr. Hellier, who proved a great acquisition in the way of originating new entertainments.
In the meantime, Betsy after making sure that her soup and pudding were progressing favourably, had added a soup-plate for each person on the supper table, and a few minutes before ten o'clock she carried up the soup, hot and savoury, in a large jug, from which she filled each plate; then running upstairs she knocked at the drawing-room door and announced that supper was ready. She came down again quickly to dish up the turkey, and directly the soup was finished, she placed it on the table for the carver to begin operations while she removed the empty soup plates. In the same way, all the appliances for the second course being ready on the table, she now went down to prepare the pudding and mince pies, which plan answered so well that there was not a minute's delay between the courses.
After supper the games were begun again with renewed energy, and it was nearly twelve o'clock before the last guest left, being unanimous in their expressions of pleasure at having spent so delightful an evening together.
So passed this happy Christmastide, rendered all the happier for the Colvilles in that they did not forget, in their own rejoicings, the sufferings of their poorer neighbours who had nothing wherewith to make merry.
It had always been a rule during the lifetime of their mother that each of the children should try to give some poor child, if not a merry Christmas, at least a happier one than they could otherwise have had, and the plan was still kept up. For weeks beforehand Margaret had been very busy mending old clothes and making new ones, while the boys had made scrap-books, bought tops and balls, and denied themselves many little indulgences to have the more charity. Mr. Colville, too, had given them some money to spend on meat and materials for Christmas puddings, so that when they started on their rounds, directly after breakfast on Christmas morning, they found their supply of presents much larger than they could carry, that Tom had to waylay a schoolfellow who happened to pass and press him into the service. Dick added to the general merriment by insisting upon fastening up a piece of holly and mistletoe in each poor room they visited, "to make it look Christmassy," as he said. Many cheerless homes were made brighter that morning, and it was with joyous hearts they joined on their return in the grand old song, "Glory to God in the highest, and on earth peace and goodwill to all men."
Showing posts with label christmas. Show all posts
Showing posts with label christmas. Show all posts
Wednesday, 24 August 2016
Wednesday, 17 August 2016
11 December 1880 - 'Hints for Christmas Decorations'
In the pleasing hope of rendering some little assistance towards making bright and joyful the Christian's great anniversary of the proclamation, "Peace on earth, good will towards men," we venture to offer a few hints for Christmas decorations.
The pleasant work of decorating in the country is comparatively easy compared to the same thing in town. There, when one's stock of materials is exhausted, a run into the garden or a stroll along the lane is all that is required to replenish it; while in the town every branch of evergreen, every trail of ivy has to be paid for, and the price is high enough to make a large purchase a very expensive matter. Therefore it behoves us, the "pale-eyed denizens of the city," to avail ourselves of any and every means of practising economy.
Pre-eminent amongst our materials is the holly. Unfortunately, it is always dear in towns, and sometimes this time-honoured friend of decorators fails altogether as far as its chief attraction - its berries - is concerned. It is quite unnecessary to pay more than a trifling sum for the berries, as imitations can be made which answer all the purposes of the real ones, and at a very small cost.
Amongst the many methods adopted the following will be found the easiest: ivy berries or dried peas dyed red (a sixpenny bottle of dye will be sufficient for a very large quantity); or putty, rolled into little balls and coloured either in the same way or in a solution of sealing-wax mixed with spirits of wine; or red wax, to be bought at an oils hop, and shaped into berries, after slightly softening before the fire. There are many different sorts of red berries to be had in the autumn, which, by soaking in strong salt and water, will keep till Christmas time, and may well pass for holly. And, lastly, easiest of all, artificial berries are sold in bunches very cheaply at most shops.
With all this choice at our disposal and a little judicious management a great deal can be done with a few of the commonest evergreens; a room may be made to look very pretty with only a little laurel, ivy, and holly; but any others which may be obtainable will be useful in giving a variety of effect; amongst them may be mentioned the box, arbor vitae, bay, variegated holly, ivy, and laurestinus.
Some artificial berries are too hard to admit of stalks being added, and will only be available for gumming on to a flat surface. Where stalks are required the soft berries must be chosen, and a little fine wire inserted.
The decorator must not fail to provide herself with some of the bunches of dry moss which is sold at all florist's; also with the necessary implements - string, wire and strong glue.
The effect of snow is easily obtained, and gives a very seasonable air to the decorations. For a flat background white wadding, bought at sixpence a yard, answers very well, but for an object standing out, such as a statuette, the fine soft wool called jeweller's cotton is required. The wool should be first tied on with thread all over the top edges and wherever snow would be likely to lodge. It must then be pulled out, and made to look as light and natural as possible, hanging down in irregular points and masses over any projecting parts. The effect of snow may be obtained on branches and leaves of evergreens with less trouble by coating the upper surface with gum, and then sprinkling thickly with flour.
Trees sparkling with hoar frost are always a lovely sight in winter, and this effect of frost or rime can easily be procured by artificial means. Drop gum upon the wool, wherever frost would naturally form, and sprinkle coarse Epsom salts over it. The surfaces of leaves and twigs may be coated in the same way, and, as an alternative for Epsom salts, frosted glass, ready crushed, is sold; but a much less expensive contrivance is to pound roughly, or crush with a garden roller, any pieces of glass, such as old bottles, which have been saved up during the summer for this purpose. Cardboard letters, for mottoes, can be crystallised in the same way, and look well on a background of leaves or coloured flannel.
Another method of crystallising, which is more useful for some purposes, is to dip the objects in a solution of alum. On one pound of alum, pour a quart of boiling water. Whilst still warm, suspend the leaves in it by a string tied round the stalks; leave them in for twenty-four hours and then hang them up till dry. Large and beautiful crystals are formed, but the effect is less like real frost than by employing the other means. If a wreath or festoon is to be thus crystallised, it must be made up first, and then immersed in the alum, as it is impossible to handle it much afterwards, without breaking off the crystals.
Everlasting flowers are very useful indeed in adding colour to our devices. If a suitable natural colour cannot be obtained, the flowers may be easily dyed; red, violet, or yellow being the most useful colours. Mixed with the green in wreaths and garlands, or sewn thickly over cardboard shapes for letters, these are very effective. Grasses dyed in the same way will also be useful, particularly the splendid heads of Pampas grass. These latter, dyed crimson, are most beautiful objects.
If one has time and patience to make a number of them, the paper rosettes, which were used so much for little picture-frames a year or two ago, are very pretty and useful, and are so durable that they will serve for years, with care. Those made of brown paper and varnished are much used in church decoration, as at little distance they look exactly like carved oak. Large ones, made of red paper, are very handsome on devices made of yew, or dark green leaves, while small ones, in creamy white, may well pass for ivory. Their uses are almost endless, and they will quite repay one's trouble. The way to make them is too well known to need description here, but the various colours, especially red, are rarely seen, though most effective.
Letters and borderings should be first cut out in strong cardboard, and then ornamented in various ways. A novel method is to coat the letter thickly over with gum, and then sprinkle it with pieces of broken walnut shells, or to fasten them on whole in rows. A similar effect is produced by cutting up old corks, and sprinkling their fragments on a gummed surface.
The methods of making ornamental letters for mottoes or monograms are innumerable, and the choice will depend upon the position they are to occupy. If near the eye they must be carefully and neatly done. Cardboard letters, with small leaves sewn thickly all over them, look well, but it is a long task; the background should be first covered with green or red paper or cloth, to show through between the letters. Silvery letters, too, are pretty made of tinfoil. Cut a piece of the tinfoil to something like the shape of the letter, but larger, and crumple it up in the hand; then straighten it out slightly, but so as still to preserve the crinkled appearance, and lay it lightly over the card letter, fastening it at the back. Others are covered with everlasting flowers, sewn firmly on to a foundation of cardboard; or if they are required strong enough to last for future occasions, of perforated zinc.
Very pretty letters, in imitation of coral, are made by coating the shapes with gum, as above, and sprinkling them with rice or, better still, tapioca; they will generally require two coats to give them the proper rough look. Sometimes the rice is first dyed red, which looks very pretty; for a monogram it is a good plan to have each letter a different colour, which will make them more legible than they usually are.
A word as to cutting out the letters may be useful. It is most important that they should all be the same size; this is not so much a matter of course as would appear to the uninitiated, but is easily managed. Decide first how many inches in height and width each letter is to occupy, then cut out a number of pieces of paper or cardboard of these dimensions, and all of exactly the same size, and by taking one of these for each letter they are sure to be correct. The smaller they are the simpler they should be in design, as if elaborately-formed letters are used for small mottoes they will not be legible, and their chief charm will be lost.
The border of mottoes will depend on the colour and texture of the background and letters; but it must not be so obtrusive as to detract from the effect of the sentiment it frames. A simple and pretty border is easily made of a double of treble row of holly leaves stitched or nailed on according to the material; the point of each leaf must overlap and hide the stalk of the last one. A more durable one can be made with cork or nuts hells, as described for the letters.
Red is the favourite colour for the background of mottoes and scrolls; Turkey twill, cheap flannel, or glazed lining being generally employed for the purpose; but where the position is too high up for close inspection coloured paper does equally well.
For devices such as an anchor, shield, or Maltese cross, moss makes a capital foundation for further ornamentation. It must be stitched on in tufts, and afterwards arranged with the fingers till the surface looks uniformly covered. Letters of bright everlasting flowers or small red rosettes on a background of moss are very pretty. The Cape silver leaves, too, of which there are such beautiful wreaths on the Prince Imperial's tomb at Chislehurst, look charming laid on bright green moss, but, as they are rather expensive, they should be reserved for small wreaths or mottoes in a conspicuous position.
Before beginning to decorate it is well to have a plan in one's mind, more or less matured, for the general arrangement. In forming this design, be careful not to overdo it, or the result will be a heavy and crowded effect, which is anything but beautiful. A little tasteful decoration is much more pleasing than an excessive amount.
Wreaths and garlands in a room should not be toot hick, but a light, graceful effect must be aimed at. In making them, there should always be two persons at work together. Having cut the rope to the required length, one should hold it and bind on the twigs which the other arranges and hands to her; if there is only one worker, she has constantly to lay down the rope while she seeks out suitable pieces, which not only hinders her very much, but probably mars the symmetry of the wreath. For churches and public rooms a number of large, rough wreaths and ropes of green are usually required for adorning pillars and windows. These should be left to the last, as the debris from the small wreaths and more delicate devices will do for them. They should be made on stout rope, and the bunches of green tied round it with string.
If it is wished to ornament a pier glass or other article of furniture likely to be injured by the green, a thin lath of wood should be obtained to fit the top of the glass, to which all the decorations are fixed, thus preventing their contact with the gilt frame or glass. If possible some long trailing pieces of ground ivy or other creepers should be fastened on to this lath, as their reflection in the mirror is exceedingly pretty; these should be quite short in the middle, getting longer towards each side, till the outside ones should be long enough to reach to the bottom of the frame.
A lath may be arranged in the same way over doors, but in this case, of course, there must be trailing pieces at the sides only. This is a suitable place too, for a motto, as it can rest on the ledge over the door, and so avoid injuring the wall with nails.
In decorating a chandelier, only light materials should be chosen, and few of them, or their weight is likely to drag it down, besides casting an unpleasant shadow. A graceful effect may be obtained by twisting round the stem of the chandelier a very slight wreath of ivy, made on thin wire, and having few of the leaves frosted.
If there is a large space of bare walls, wreaths can be made, light enough to be affixed with strong pins instead of nails, by stitching laurel, other large leaves, or dried fern leaves on a length of tape. The leaves should be sewn on two at a time, one pointing to the right and the other to the left, and they must slightly overlap each other where the stalks meet, or better still, let the juncture be hidden by a good-sized red rosette.
We venture to urge the desirability of not leaving decorations up too long, but of removing them before either the occasion has passed by, or the least symptom appears suggesting the perishable nature of the materials; for, in every circumstance in life, there is nothing more objectionable than faded finery.
The pleasant work of decorating in the country is comparatively easy compared to the same thing in town. There, when one's stock of materials is exhausted, a run into the garden or a stroll along the lane is all that is required to replenish it; while in the town every branch of evergreen, every trail of ivy has to be paid for, and the price is high enough to make a large purchase a very expensive matter. Therefore it behoves us, the "pale-eyed denizens of the city," to avail ourselves of any and every means of practising economy.
Pre-eminent amongst our materials is the holly. Unfortunately, it is always dear in towns, and sometimes this time-honoured friend of decorators fails altogether as far as its chief attraction - its berries - is concerned. It is quite unnecessary to pay more than a trifling sum for the berries, as imitations can be made which answer all the purposes of the real ones, and at a very small cost.
Amongst the many methods adopted the following will be found the easiest: ivy berries or dried peas dyed red (a sixpenny bottle of dye will be sufficient for a very large quantity); or putty, rolled into little balls and coloured either in the same way or in a solution of sealing-wax mixed with spirits of wine; or red wax, to be bought at an oils hop, and shaped into berries, after slightly softening before the fire. There are many different sorts of red berries to be had in the autumn, which, by soaking in strong salt and water, will keep till Christmas time, and may well pass for holly. And, lastly, easiest of all, artificial berries are sold in bunches very cheaply at most shops.
With all this choice at our disposal and a little judicious management a great deal can be done with a few of the commonest evergreens; a room may be made to look very pretty with only a little laurel, ivy, and holly; but any others which may be obtainable will be useful in giving a variety of effect; amongst them may be mentioned the box, arbor vitae, bay, variegated holly, ivy, and laurestinus.
Some artificial berries are too hard to admit of stalks being added, and will only be available for gumming on to a flat surface. Where stalks are required the soft berries must be chosen, and a little fine wire inserted.
The decorator must not fail to provide herself with some of the bunches of dry moss which is sold at all florist's; also with the necessary implements - string, wire and strong glue.
The effect of snow is easily obtained, and gives a very seasonable air to the decorations. For a flat background white wadding, bought at sixpence a yard, answers very well, but for an object standing out, such as a statuette, the fine soft wool called jeweller's cotton is required. The wool should be first tied on with thread all over the top edges and wherever snow would be likely to lodge. It must then be pulled out, and made to look as light and natural as possible, hanging down in irregular points and masses over any projecting parts. The effect of snow may be obtained on branches and leaves of evergreens with less trouble by coating the upper surface with gum, and then sprinkling thickly with flour.
Trees sparkling with hoar frost are always a lovely sight in winter, and this effect of frost or rime can easily be procured by artificial means. Drop gum upon the wool, wherever frost would naturally form, and sprinkle coarse Epsom salts over it. The surfaces of leaves and twigs may be coated in the same way, and, as an alternative for Epsom salts, frosted glass, ready crushed, is sold; but a much less expensive contrivance is to pound roughly, or crush with a garden roller, any pieces of glass, such as old bottles, which have been saved up during the summer for this purpose. Cardboard letters, for mottoes, can be crystallised in the same way, and look well on a background of leaves or coloured flannel.
Another method of crystallising, which is more useful for some purposes, is to dip the objects in a solution of alum. On one pound of alum, pour a quart of boiling water. Whilst still warm, suspend the leaves in it by a string tied round the stalks; leave them in for twenty-four hours and then hang them up till dry. Large and beautiful crystals are formed, but the effect is less like real frost than by employing the other means. If a wreath or festoon is to be thus crystallised, it must be made up first, and then immersed in the alum, as it is impossible to handle it much afterwards, without breaking off the crystals.
Everlasting flowers are very useful indeed in adding colour to our devices. If a suitable natural colour cannot be obtained, the flowers may be easily dyed; red, violet, or yellow being the most useful colours. Mixed with the green in wreaths and garlands, or sewn thickly over cardboard shapes for letters, these are very effective. Grasses dyed in the same way will also be useful, particularly the splendid heads of Pampas grass. These latter, dyed crimson, are most beautiful objects.
If one has time and patience to make a number of them, the paper rosettes, which were used so much for little picture-frames a year or two ago, are very pretty and useful, and are so durable that they will serve for years, with care. Those made of brown paper and varnished are much used in church decoration, as at little distance they look exactly like carved oak. Large ones, made of red paper, are very handsome on devices made of yew, or dark green leaves, while small ones, in creamy white, may well pass for ivory. Their uses are almost endless, and they will quite repay one's trouble. The way to make them is too well known to need description here, but the various colours, especially red, are rarely seen, though most effective.
Letters and borderings should be first cut out in strong cardboard, and then ornamented in various ways. A novel method is to coat the letter thickly over with gum, and then sprinkle it with pieces of broken walnut shells, or to fasten them on whole in rows. A similar effect is produced by cutting up old corks, and sprinkling their fragments on a gummed surface.
The methods of making ornamental letters for mottoes or monograms are innumerable, and the choice will depend upon the position they are to occupy. If near the eye they must be carefully and neatly done. Cardboard letters, with small leaves sewn thickly all over them, look well, but it is a long task; the background should be first covered with green or red paper or cloth, to show through between the letters. Silvery letters, too, are pretty made of tinfoil. Cut a piece of the tinfoil to something like the shape of the letter, but larger, and crumple it up in the hand; then straighten it out slightly, but so as still to preserve the crinkled appearance, and lay it lightly over the card letter, fastening it at the back. Others are covered with everlasting flowers, sewn firmly on to a foundation of cardboard; or if they are required strong enough to last for future occasions, of perforated zinc.
Very pretty letters, in imitation of coral, are made by coating the shapes with gum, as above, and sprinkling them with rice or, better still, tapioca; they will generally require two coats to give them the proper rough look. Sometimes the rice is first dyed red, which looks very pretty; for a monogram it is a good plan to have each letter a different colour, which will make them more legible than they usually are.
A word as to cutting out the letters may be useful. It is most important that they should all be the same size; this is not so much a matter of course as would appear to the uninitiated, but is easily managed. Decide first how many inches in height and width each letter is to occupy, then cut out a number of pieces of paper or cardboard of these dimensions, and all of exactly the same size, and by taking one of these for each letter they are sure to be correct. The smaller they are the simpler they should be in design, as if elaborately-formed letters are used for small mottoes they will not be legible, and their chief charm will be lost.
The border of mottoes will depend on the colour and texture of the background and letters; but it must not be so obtrusive as to detract from the effect of the sentiment it frames. A simple and pretty border is easily made of a double of treble row of holly leaves stitched or nailed on according to the material; the point of each leaf must overlap and hide the stalk of the last one. A more durable one can be made with cork or nuts hells, as described for the letters.
Red is the favourite colour for the background of mottoes and scrolls; Turkey twill, cheap flannel, or glazed lining being generally employed for the purpose; but where the position is too high up for close inspection coloured paper does equally well.
For devices such as an anchor, shield, or Maltese cross, moss makes a capital foundation for further ornamentation. It must be stitched on in tufts, and afterwards arranged with the fingers till the surface looks uniformly covered. Letters of bright everlasting flowers or small red rosettes on a background of moss are very pretty. The Cape silver leaves, too, of which there are such beautiful wreaths on the Prince Imperial's tomb at Chislehurst, look charming laid on bright green moss, but, as they are rather expensive, they should be reserved for small wreaths or mottoes in a conspicuous position.
Before beginning to decorate it is well to have a plan in one's mind, more or less matured, for the general arrangement. In forming this design, be careful not to overdo it, or the result will be a heavy and crowded effect, which is anything but beautiful. A little tasteful decoration is much more pleasing than an excessive amount.
Wreaths and garlands in a room should not be toot hick, but a light, graceful effect must be aimed at. In making them, there should always be two persons at work together. Having cut the rope to the required length, one should hold it and bind on the twigs which the other arranges and hands to her; if there is only one worker, she has constantly to lay down the rope while she seeks out suitable pieces, which not only hinders her very much, but probably mars the symmetry of the wreath. For churches and public rooms a number of large, rough wreaths and ropes of green are usually required for adorning pillars and windows. These should be left to the last, as the debris from the small wreaths and more delicate devices will do for them. They should be made on stout rope, and the bunches of green tied round it with string.
If it is wished to ornament a pier glass or other article of furniture likely to be injured by the green, a thin lath of wood should be obtained to fit the top of the glass, to which all the decorations are fixed, thus preventing their contact with the gilt frame or glass. If possible some long trailing pieces of ground ivy or other creepers should be fastened on to this lath, as their reflection in the mirror is exceedingly pretty; these should be quite short in the middle, getting longer towards each side, till the outside ones should be long enough to reach to the bottom of the frame.
A lath may be arranged in the same way over doors, but in this case, of course, there must be trailing pieces at the sides only. This is a suitable place too, for a motto, as it can rest on the ledge over the door, and so avoid injuring the wall with nails.
In decorating a chandelier, only light materials should be chosen, and few of them, or their weight is likely to drag it down, besides casting an unpleasant shadow. A graceful effect may be obtained by twisting round the stem of the chandelier a very slight wreath of ivy, made on thin wire, and having few of the leaves frosted.
If there is a large space of bare walls, wreaths can be made, light enough to be affixed with strong pins instead of nails, by stitching laurel, other large leaves, or dried fern leaves on a length of tape. The leaves should be sewn on two at a time, one pointing to the right and the other to the left, and they must slightly overlap each other where the stalks meet, or better still, let the juncture be hidden by a good-sized red rosette.
We venture to urge the desirability of not leaving decorations up too long, but of removing them before either the occasion has passed by, or the least symptom appears suggesting the perishable nature of the materials; for, in every circumstance in life, there is nothing more objectionable than faded finery.
Monday, 30 September 2013
15 November 1884 - 'How I Keep House On £250 A Year' by Mary Pocock - Chapter 2 'Our Christmas Week'
It's the most wonderful time of the year. Mary Pocock describes the clothes she makes for the poor, including how to make clothes for children out of unwanted dresses donated by friends. This Christmas special includes some recipes for holiday treats including alcohol-free mincemeat and pudding, and an ox-cheek that is both into a soup course for Christmas dinner and a breakfast dish. She concludes with some parlour games that can be enjoyed by young and old alike, because people had to play some kind of game before Cards Against Humanity, I guess.
Part 1 of this serial can be read here.
Early in November I commence my preparations for Christmas. To begin with, I have a good deal of needlework to do for the poor, for as we only calculate to spend a small sum of money out of our income in charity, we have to give much time, as we like by the end of the year to make our gifts equal to a tithe, or tenth part of our income.
As matter of fact, we always manage to do this, but it compels me to work for a couple of months before our drawing-room bazaar in September, about which I intend to tell the readers of The Girl's Own Paper; and again for six weeks before Christmas, besides what I do at different times during the year. For this Christmas I knitted little shawls, comforters and cuffs. We made some good, warm petticoats out of strong grey woollen stuff, to which we put grey cotton bands, and on each a large flat pocket of grey cotton, as they were intended for old women. We also made a lot of double (back and front) chest preserveers out of pieces of flannel, silk, or cotton, which we joined together, putting cotton wool between, and then quilted with the sewing machine. Then I was able to beg from friends some woollen dresses that were too shabby for them to wear. Of these we unpicked the skirts and draperies, and washed them in warm bran water; then had them mangled. We made the pieces up into suits for quite little boys, and into frocks and jackets for little girls. These garments would, I knew, wear very much longer than if they had been made out of new cheap materials, and gave great satisfaction to those who received them, for they looked quite new and fresh, and were adapted to those who had them, which is rarely the case when one gives an old dress away.
In September I plant my hyacinths; for then, if I am tolerably fortunate, I have some pots in bloom by Christmas. Last year I sent two or three pots to poor invalids, but for this purpose I chose those not quite in bloom, to give them the pleasure of watching them. I finished my work a week before Christmas. The next thing that claimed my attention was the mincemeat. This and the plum pudding I invariably make myself. The former should be made at least a week before it is required. The quantity I make lasts us six weeks or two months; the following is the recipe I use:-
Mincemeat:- Wash, pick and dry thoroughly in a cloth before the fire 1 1/2 lbs. of currant, stone and chop 1 lb. of Valencia raisins, blanch and cut into pieces 1/2 lb. of Valencia almonds, cut up 3/4 lb. of candied mixed peel, chop very fine 1 lb. of beef suet, add 1/2 lb. of brown sugar, 1 lb. of chopped apples (weighed after they are peeled and cored), half a nutmeg grated, the grated rind of two lemons, and the juice of four lemons. Mix all together, and chop in a bowl or on a board; only chop it for a few minutes, then put it in a stone jar, and press down as hard as you can; tie over, and put aside in a dry place that is not warm. Always stir mincemeat well before using it, as there will be most moisture at the bottom.
It must be remembered that mincemeat that has no wine or spirit in it is difficult to keep; therefore it is necessary to see that the currants are perfectly dry before they are used. To ensure the jar not being damp, it should be stood on the stove until it is quite hot, then allowed on the stove until it is quite hot, then allowed to get cold before the mincemeat is put in it. This quantity of mincemeat costs 3s. 6d,
Some days before Christmas I make some inexpensive soda cakes. These cakes are always better for being kept in a tin three or four days before they are eaten. The following recipe is for one cake:-
Soda Cake:- 1 lb. flour, 1/2 lb. brown sugar, 1/2 lb. clarified dripping or lard, 1/4 lb. currants, a good half-pint of milk, a small teaspoonful of carbonate of soda. rub the dripping well into the flour, add the sugar and currants, and if you have any lemon peel you can grate or chop it very fine and put it in; make the milk warm (not hot), mix the soda with it, then mix all together quickly and put in a warm tin that has been buttered; put into a quick oven immediately. When the cakes have been in the oven a short time, pull the damper out for a minute or two to let the steam out, but do not open the oven door until they have been in forty minutes. They will take from an hour and a half to two hours to bake. Cost of cake, not counting the value of the dripping, sevenpence halfpenny.
My plum pudding I made thus:- 3/4 lb. of currants, 1/2 lb. of Valencia raisins, 1/2 lb. of sultanas, 1/2 lb. of mixed candied peel, 2 oz. of Valencia almonds, 1/2 lb. of good raw sugar, 1/4 lb. of flour, 1/4 lb. of breadcrumbs, 1/2 lb. of beef suet, and the grated rind of one lemon. Prepare the fruit as for mincemeat, mix these ingredients well, then add six eggs (yolks and whites) well beaten. Next stir in the strained juice of two lemons; stir all well for fifteen minutes. With the raw sugar and juice of two lemons no wine or spirit is required. Well butter a tin pudding-mould, fill it and cover with a buttered paper, put the lid on (if there is one) and tie up in a cloth that has been dipped in water and floured.
This pudding, sufficient for a large party, must be boiled seven hours. A kettle of water should be kept boiling all the time so that the pudding saucepan may be filled up from time to time, as the water in it evaporates.
I always have a large ox-cheek at Christmas time; they are better then than at any other season. I ask the butcher to break the bones before he sends it.
I use it thus:- Lay the cheek for an hour in strong salt and water, then clean it thoroughly, using two or three waters, and put it to drain. Put in a stock pot a piece of butter the size of a walnut, any bacon rinds or bones you may have, three good sized carrots cut lengthways, a head of celery, or some celery tops, three blades of mace, four lumps of sugar, a bunch of sweet herbs, some parsley, a little basil, two bay leaves, a good teaspoonful of whole black pepper, the same of salt, two thick slices of bread that have been toasted slowly until they are dark brown, not black, an onion with four cloves in it, and an onion that has been baked a nice colour, and two pieces of lemon, out of which the juice has been taken for the pudding (see that there are no pips in the lemon, as they would spoil the soup). Add the ox-cheek, put the lid on the stock pot, and set the whole over the fire for a quarter of an hour, then add five quarts of cold water; when it gets to a boil take off the scum, keep the lid well down, and simmer the whole for four hours, or longer if the head is not quite tender. When quite tender take it out, remove the bones, and cut the meat in small square pieces, put half aside to be served in the soup; for the other half, mix together chopped parsley, sweet herbs, chopped lemon peel, black pepper, salt, and, if liked, a very little shallot; sprinkle this mixture over the pieces of head to taste, then place in a round cake tin; when full pour over one tablespoonful of the stock, and put a little pressure on the top. When cold turn out of the tin, and put a frill round. This is a very good dish, and is our standing breakfast dish for Christmas week.
The soup is strained through a sieve, and may be served clear with the pieces of head in it, or may be thickened with a little flour that has been well dried in the oven. Small forcemeat balls can be served with the meat in the soup if they are liked. If the directions have been properly followed the soup will be a nice colour, and a good flavour, and require nothing added to it.
Christmas Eve was a very busy day for us all; we arranged to make our dinners in the middle of the day off some cold meat. After the shopping was done, we had the rooms to decorate; holly was dear and red berries were scarce; but that did not much matter to us, as in the autumn we had had the opportunity of collecting a number of ash and other berries. They had kept very tolerably, hung on strings in my store cupboard, and we now mixed htem with box and other evergreens.
We had sent word to those of our poor friends for whom we had presents that we should be glad to see them if they would come in any time between four and six on Christmas Eve; so directly dinner was over we commenced arranging our presents on the dining table. There was our work - a few toys, a plant or two, destined to be sent to invalids and also a little tea and sugar for the same purpose. To each gift we attached a pretty card, with a motto or text on it for the coming year. These texts had been some trouble to select, as our endeavour was in each case to choose a motto that would be useful to the recipient of the gift. On the sideboard I had a large urn of hot coffee with milk, and some of my soda cakes, and each person was given a cup of coffee and a slice of cake - standing, of course - for we have not room to give a regular tea; a servant was in the room, and washed the cups as they were used. The little refreshment was a surprise, and gave pleasure, I think. Christmas morning the ground was so covered with snow that I wished we had some children in the house to follow the pretty custom they have in Norway of sticking up ears of corn on that day, to give the birds a breakfast.
I always give the servants their choice of having the Christmas dinner on the 25th of December or of having it on New Year's Day, when each, if she likes, may invite a relation; this year, as usual, they chose to put it off until New Year's Day. We were to dine at four o'clock, as out of the party of eight three would be children. Our dinner was quite simple:- Ox-cheek soup, roast turkey, Bath chap, stewed celery, spinach, brown potatoes, mince pies, plum-pudding, and, instead of sauce, boiled custards, and dessert after. Some neighbours had promised to come in in the evening. There being some children in our party we had some quiet games, such as "What is my thought like?" "Proverbs" and the "Traveller". as I do not think this game is as well known as the others I will describe it.
The Traveller:- One of the party personates the traveller, and asks for a night's lodging. His request is granted, and he is asked in payment to give some account of his travels. He complies and names in order the cities, rivers and mountains he professes to have seen, giving some account of the productions of countries through which he has passed, with the habits of the people he has seen. If he is detected in any mistake he is at once turned out of the lodging, and a forfeit is demanded of him; but should anyone accuse him wrongly of error he demands a forfeit from the accuser. The player who detects a mistake takes the traveller's place.
This was followed by one or two pencil games, such as drawing a pig or an elephant with one's eyes shut, or drawing comical portraits. These last are done by each player having a piece of paper, on the top of which he writes the name of another player or of a public character, folds the name back out of sight, and passes the paper to his neighbour who, without looking at the name, must draw a head and throat, fold the paper again, leaving only the throat visible, and pass it to the next person to draw a body. The papers are then folded and put in a basket; they are drawn in turn, and each player when he opens the paper must say why the portrait is like the person whose name it bears. Much merriment was caused by the opening of the papers. One player had drawn a hat in place of a head, so a gentleman appeared with his hat down to his shoulders; while a lady was apparently ready to race in a sack; and on a third paper a bald head and whiskers showed above the edge of a cask. After the games we had a little music. Gounod's "Nazareth" and his "Bethlehem" were sung, also the Christmas and several other hymns.
The day after Christmas Day I had arranged to have a large juvenile tea party, but when I invited the children I told them that they would each be expected before the romps commenced to do something toward the general amusement. My young guests arrived about three; we had one or two games to make them feel at home together, then each either recited, told a story, or played on the piano. I had brought down before they came a number of things that they like for dressing up in, so some gave their recitations in character. They next acted two charades; the words chosen were "hornpipe" and "corkscrew".
We had tea at half-past five, after which the table was pushed on one side, and romps and noisy games were declared for.
We began with blind man's buff, then, while some rested, we let the boys work off a little of their energy in a fettered fight, after which we played at the Zoological Gardens. This game is played like family coach, but instead of choosing a town each player says what animal he will represent; and when the keeper of the garden says, for instance, that the lion and dog will change cages, those animals must as soon as they gain the opposite chairs make their usual noise. This noisy game was followed by a cat's concert; for this each player chooses his own imaginary instrument, and plays on it his favourite tune; no two players must choose the same tune. Any player detected playing his neighbour's tune or instrument must pay a forfeit.
After this we cried the forfeits. Cups of chocolate and glasses of lemonade, with cakes and biscuits, were handed round, and my young guests went home, having apparently much enjoyed themselves. The next evening we finished our Christmas festivities by asking a few friends to come in the evening, without ceremony, and have a little music and a dance. The evening went off very well; our friends took coffee when they came, and sandwiches, cakes, grapes, prepared oranges, and lemonade were on the table in the dining room all the evening for anyone who liked to help themselves.
New Year's Eve I gave the servants 1/2 lb. of Valencia raisins, 1 lb. of currants, 1/2 lb. of suet, 1/2 lb. of sugar, a lemon, and two pieces of candied peel, telling them they could use two eggs, and make their pudding to their own liking as regarded milk, bread and flour. I ordered roast pork, apple sauce and vegetables for their dinners, and gave them dessert. They had - one her mother, the other her sister, coming to spend the day with them. We always dine out on the 1st of January, so they had only themselves to wait on. On Christmas Day I always send down a slice of my pudding and a mince pie for each of the servants, but I generally reserve my little Christmas gifts to them for the New Year.
Part 1 of this serial can be read here.
Early in November I commence my preparations for Christmas. To begin with, I have a good deal of needlework to do for the poor, for as we only calculate to spend a small sum of money out of our income in charity, we have to give much time, as we like by the end of the year to make our gifts equal to a tithe, or tenth part of our income.
As matter of fact, we always manage to do this, but it compels me to work for a couple of months before our drawing-room bazaar in September, about which I intend to tell the readers of The Girl's Own Paper; and again for six weeks before Christmas, besides what I do at different times during the year. For this Christmas I knitted little shawls, comforters and cuffs. We made some good, warm petticoats out of strong grey woollen stuff, to which we put grey cotton bands, and on each a large flat pocket of grey cotton, as they were intended for old women. We also made a lot of double (back and front) chest preserveers out of pieces of flannel, silk, or cotton, which we joined together, putting cotton wool between, and then quilted with the sewing machine. Then I was able to beg from friends some woollen dresses that were too shabby for them to wear. Of these we unpicked the skirts and draperies, and washed them in warm bran water; then had them mangled. We made the pieces up into suits for quite little boys, and into frocks and jackets for little girls. These garments would, I knew, wear very much longer than if they had been made out of new cheap materials, and gave great satisfaction to those who received them, for they looked quite new and fresh, and were adapted to those who had them, which is rarely the case when one gives an old dress away.
In September I plant my hyacinths; for then, if I am tolerably fortunate, I have some pots in bloom by Christmas. Last year I sent two or three pots to poor invalids, but for this purpose I chose those not quite in bloom, to give them the pleasure of watching them. I finished my work a week before Christmas. The next thing that claimed my attention was the mincemeat. This and the plum pudding I invariably make myself. The former should be made at least a week before it is required. The quantity I make lasts us six weeks or two months; the following is the recipe I use:-
Mincemeat:- Wash, pick and dry thoroughly in a cloth before the fire 1 1/2 lbs. of currant, stone and chop 1 lb. of Valencia raisins, blanch and cut into pieces 1/2 lb. of Valencia almonds, cut up 3/4 lb. of candied mixed peel, chop very fine 1 lb. of beef suet, add 1/2 lb. of brown sugar, 1 lb. of chopped apples (weighed after they are peeled and cored), half a nutmeg grated, the grated rind of two lemons, and the juice of four lemons. Mix all together, and chop in a bowl or on a board; only chop it for a few minutes, then put it in a stone jar, and press down as hard as you can; tie over, and put aside in a dry place that is not warm. Always stir mincemeat well before using it, as there will be most moisture at the bottom.
It must be remembered that mincemeat that has no wine or spirit in it is difficult to keep; therefore it is necessary to see that the currants are perfectly dry before they are used. To ensure the jar not being damp, it should be stood on the stove until it is quite hot, then allowed on the stove until it is quite hot, then allowed to get cold before the mincemeat is put in it. This quantity of mincemeat costs 3s. 6d,
Some days before Christmas I make some inexpensive soda cakes. These cakes are always better for being kept in a tin three or four days before they are eaten. The following recipe is for one cake:-
Soda Cake:- 1 lb. flour, 1/2 lb. brown sugar, 1/2 lb. clarified dripping or lard, 1/4 lb. currants, a good half-pint of milk, a small teaspoonful of carbonate of soda. rub the dripping well into the flour, add the sugar and currants, and if you have any lemon peel you can grate or chop it very fine and put it in; make the milk warm (not hot), mix the soda with it, then mix all together quickly and put in a warm tin that has been buttered; put into a quick oven immediately. When the cakes have been in the oven a short time, pull the damper out for a minute or two to let the steam out, but do not open the oven door until they have been in forty minutes. They will take from an hour and a half to two hours to bake. Cost of cake, not counting the value of the dripping, sevenpence halfpenny.
My plum pudding I made thus:- 3/4 lb. of currants, 1/2 lb. of Valencia raisins, 1/2 lb. of sultanas, 1/2 lb. of mixed candied peel, 2 oz. of Valencia almonds, 1/2 lb. of good raw sugar, 1/4 lb. of flour, 1/4 lb. of breadcrumbs, 1/2 lb. of beef suet, and the grated rind of one lemon. Prepare the fruit as for mincemeat, mix these ingredients well, then add six eggs (yolks and whites) well beaten. Next stir in the strained juice of two lemons; stir all well for fifteen minutes. With the raw sugar and juice of two lemons no wine or spirit is required. Well butter a tin pudding-mould, fill it and cover with a buttered paper, put the lid on (if there is one) and tie up in a cloth that has been dipped in water and floured.
This pudding, sufficient for a large party, must be boiled seven hours. A kettle of water should be kept boiling all the time so that the pudding saucepan may be filled up from time to time, as the water in it evaporates.
I always have a large ox-cheek at Christmas time; they are better then than at any other season. I ask the butcher to break the bones before he sends it.
I use it thus:- Lay the cheek for an hour in strong salt and water, then clean it thoroughly, using two or three waters, and put it to drain. Put in a stock pot a piece of butter the size of a walnut, any bacon rinds or bones you may have, three good sized carrots cut lengthways, a head of celery, or some celery tops, three blades of mace, four lumps of sugar, a bunch of sweet herbs, some parsley, a little basil, two bay leaves, a good teaspoonful of whole black pepper, the same of salt, two thick slices of bread that have been toasted slowly until they are dark brown, not black, an onion with four cloves in it, and an onion that has been baked a nice colour, and two pieces of lemon, out of which the juice has been taken for the pudding (see that there are no pips in the lemon, as they would spoil the soup). Add the ox-cheek, put the lid on the stock pot, and set the whole over the fire for a quarter of an hour, then add five quarts of cold water; when it gets to a boil take off the scum, keep the lid well down, and simmer the whole for four hours, or longer if the head is not quite tender. When quite tender take it out, remove the bones, and cut the meat in small square pieces, put half aside to be served in the soup; for the other half, mix together chopped parsley, sweet herbs, chopped lemon peel, black pepper, salt, and, if liked, a very little shallot; sprinkle this mixture over the pieces of head to taste, then place in a round cake tin; when full pour over one tablespoonful of the stock, and put a little pressure on the top. When cold turn out of the tin, and put a frill round. This is a very good dish, and is our standing breakfast dish for Christmas week.
The soup is strained through a sieve, and may be served clear with the pieces of head in it, or may be thickened with a little flour that has been well dried in the oven. Small forcemeat balls can be served with the meat in the soup if they are liked. If the directions have been properly followed the soup will be a nice colour, and a good flavour, and require nothing added to it.
Christmas Eve was a very busy day for us all; we arranged to make our dinners in the middle of the day off some cold meat. After the shopping was done, we had the rooms to decorate; holly was dear and red berries were scarce; but that did not much matter to us, as in the autumn we had had the opportunity of collecting a number of ash and other berries. They had kept very tolerably, hung on strings in my store cupboard, and we now mixed htem with box and other evergreens.
We had sent word to those of our poor friends for whom we had presents that we should be glad to see them if they would come in any time between four and six on Christmas Eve; so directly dinner was over we commenced arranging our presents on the dining table. There was our work - a few toys, a plant or two, destined to be sent to invalids and also a little tea and sugar for the same purpose. To each gift we attached a pretty card, with a motto or text on it for the coming year. These texts had been some trouble to select, as our endeavour was in each case to choose a motto that would be useful to the recipient of the gift. On the sideboard I had a large urn of hot coffee with milk, and some of my soda cakes, and each person was given a cup of coffee and a slice of cake - standing, of course - for we have not room to give a regular tea; a servant was in the room, and washed the cups as they were used. The little refreshment was a surprise, and gave pleasure, I think. Christmas morning the ground was so covered with snow that I wished we had some children in the house to follow the pretty custom they have in Norway of sticking up ears of corn on that day, to give the birds a breakfast.
I always give the servants their choice of having the Christmas dinner on the 25th of December or of having it on New Year's Day, when each, if she likes, may invite a relation; this year, as usual, they chose to put it off until New Year's Day. We were to dine at four o'clock, as out of the party of eight three would be children. Our dinner was quite simple:- Ox-cheek soup, roast turkey, Bath chap, stewed celery, spinach, brown potatoes, mince pies, plum-pudding, and, instead of sauce, boiled custards, and dessert after. Some neighbours had promised to come in in the evening. There being some children in our party we had some quiet games, such as "What is my thought like?" "Proverbs" and the "Traveller". as I do not think this game is as well known as the others I will describe it.
The Traveller:- One of the party personates the traveller, and asks for a night's lodging. His request is granted, and he is asked in payment to give some account of his travels. He complies and names in order the cities, rivers and mountains he professes to have seen, giving some account of the productions of countries through which he has passed, with the habits of the people he has seen. If he is detected in any mistake he is at once turned out of the lodging, and a forfeit is demanded of him; but should anyone accuse him wrongly of error he demands a forfeit from the accuser. The player who detects a mistake takes the traveller's place.
This was followed by one or two pencil games, such as drawing a pig or an elephant with one's eyes shut, or drawing comical portraits. These last are done by each player having a piece of paper, on the top of which he writes the name of another player or of a public character, folds the name back out of sight, and passes the paper to his neighbour who, without looking at the name, must draw a head and throat, fold the paper again, leaving only the throat visible, and pass it to the next person to draw a body. The papers are then folded and put in a basket; they are drawn in turn, and each player when he opens the paper must say why the portrait is like the person whose name it bears. Much merriment was caused by the opening of the papers. One player had drawn a hat in place of a head, so a gentleman appeared with his hat down to his shoulders; while a lady was apparently ready to race in a sack; and on a third paper a bald head and whiskers showed above the edge of a cask. After the games we had a little music. Gounod's "Nazareth" and his "Bethlehem" were sung, also the Christmas and several other hymns.
The day after Christmas Day I had arranged to have a large juvenile tea party, but when I invited the children I told them that they would each be expected before the romps commenced to do something toward the general amusement. My young guests arrived about three; we had one or two games to make them feel at home together, then each either recited, told a story, or played on the piano. I had brought down before they came a number of things that they like for dressing up in, so some gave their recitations in character. They next acted two charades; the words chosen were "hornpipe" and "corkscrew".
We had tea at half-past five, after which the table was pushed on one side, and romps and noisy games were declared for.
We began with blind man's buff, then, while some rested, we let the boys work off a little of their energy in a fettered fight, after which we played at the Zoological Gardens. This game is played like family coach, but instead of choosing a town each player says what animal he will represent; and when the keeper of the garden says, for instance, that the lion and dog will change cages, those animals must as soon as they gain the opposite chairs make their usual noise. This noisy game was followed by a cat's concert; for this each player chooses his own imaginary instrument, and plays on it his favourite tune; no two players must choose the same tune. Any player detected playing his neighbour's tune or instrument must pay a forfeit.
After this we cried the forfeits. Cups of chocolate and glasses of lemonade, with cakes and biscuits, were handed round, and my young guests went home, having apparently much enjoyed themselves. The next evening we finished our Christmas festivities by asking a few friends to come in the evening, without ceremony, and have a little music and a dance. The evening went off very well; our friends took coffee when they came, and sandwiches, cakes, grapes, prepared oranges, and lemonade were on the table in the dining room all the evening for anyone who liked to help themselves.
New Year's Eve I gave the servants 1/2 lb. of Valencia raisins, 1 lb. of currants, 1/2 lb. of suet, 1/2 lb. of sugar, a lemon, and two pieces of candied peel, telling them they could use two eggs, and make their pudding to their own liking as regarded milk, bread and flour. I ordered roast pork, apple sauce and vegetables for their dinners, and gave them dessert. They had - one her mother, the other her sister, coming to spend the day with them. We always dine out on the 1st of January, so they had only themselves to wait on. On Christmas Day I always send down a slice of my pudding and a mince pie for each of the servants, but I generally reserve my little Christmas gifts to them for the New Year.
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