Christmas In America
We Americans take our holidays for granted. We
celebrate President's Day, Independence Day and a handful of other days
each year, but we give little thought to the origin and history of these
celebrations.
Of special importance is our celebration of Christmas - a day that has
become preeminent on our yearly calendars. How did our celebration come
about? The Hoover Presidential Library Museum tells the story in this
online exhibit.
Christmas wasn't always celebrated the way it is today. In fact, the
Puritans of Massachusetts banned any observance of Christmas, and anyone
caught observing the holiday had to pay a fine. Connecticut had a law
forbidding the celebration of Christmas and the baking of mincemeat pies!
A few of the
earliest settlers did celebrate Christmas, but it was far from a common
holiday in the colonial era.
It is hard to pinpoint the first decorated Christmas trees in America.
Some say the tradition began with the Moravians of Bethlehem, Pennsylvania
who decorated trees in the very early 1800s. Others say the first American
Christmas tree was set up by Hessian soldiers at Trenton, New Jersey, in
1776. We do know that by the early 1800s there were numerous decorated
trees throughout our country, but the term "Christmas tree" was
not in common use until 1830.
The Christmas tree tradition was spread across America by German
immigrants beginning in the early 1800s. The Germans baked fancy ornaments
for their trees and then ate the ornaments when the trees came down.
After Christmas, these frugal people would strip the needles and
wrap thebranches in cotton to extend the tree's life for several
Christmases to come.
Before the Civil War, the North and South were divided on the issue of
Christmas, as well as on the question of slavery. Many Northerners saw sin
in the celebration of Christmas; to these people the celebration of
Thanksgiving was more appropriate. But in the South, Christmas was an
important part of the social season. Not surprisingly, the first three
states to make Christmas a legal holiday were in the South: Alabama in
1836, Louisiana and Arkansas in 1838.
In the years after the Civil War, Christmas traditions spread across the
country. Children's books played an important role in spreading the
customs of celebrating Christmas, especially the tradition of trimmed
trees and gifts delivered by Santa Claus. Sunday school classes encouraged
the celebration of Christmas. Women's magazines were also very important
in suggesting ways to decorate for the holidays, as well as how to make
these decorations.
By the last quarter of the nineteenth century, America eagerly decorated
trees, carolled, baked, and shopped for the Christmas season. Since that
time, materialism, media, advertising, and mass marketing has made
Christmas what it is today. The traditions that we enjoy at Christmas
today were invented by blending together customs from many different
countries into what is considered by many to be our national holiday.
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National Archives and Records Administration
webmaster@hoover.nara.gov
Last updated: February, 2001
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The real Christmas feeling,
That warm, friendly glow,
Comes from greeting the people,
We¹re happy to know.
Don't forget to light the second advent candle!
First Sunday of Advent 
December 2, 2001
Second Sunday of Advent
December 9, 2001
Third Sunday of Advent
December 16, 2001
Fourth Sunday of Advent
December 23, 2001
The
Great American Christmas
Quiz
Cooking for holiday groups
safety guide
Bob Guinn
Bacteria multiply rapidly between 40 and 140 degrees F.
To keep food out of this "danger zone:"
* Keep cold food cold and hot food hot.
* Keep food cold in the refrigerator, in coolers, or
on the service line on ice.
* Keep hot food in the oven, in heated chafing dishes
or in preheated steam tables, warming trays and/or
slow cookers.
* Never leave food in the "danger zone" for
more than
2 hours; 1 hour in temperatures above 90 degrees F.
* When you prepare food wash hands and surfaces
often.
Bacteria can be spread throughout the kitchen and
get onto cutting boards, utensils and counter tops.
To prevent this:
* Wash hands with soap and hot water before and
after handling food, and after
using the bathroom,
changing diapers or handling pets.
* Use paper towels or clean cloths to wipe up kitchen
surfaces or spills. Wash cutting
boards, dishes,
utensils, and counter tops with hot, soapy water after
preparing each food item and before you go on to
the next item. A solution of 1 teaspoon of bleach in
1 quart of water may be used to sanitize washed
surfaces and utensils.
* When cutting boards are used always use a clean
cutting board. Use one cutting board for fresh
produce and a separate one for raw meat, poultry,
and seafood. Once cutting boards become excessively
worn or develop hard-to-clean grooves, you should
replace them.
* Never defrost food at room temperature. Thaw food
in the refrigerator or in the microwave. If thawing in
the microwave, cook the food immediately.
* Food may also be thawed in cold water. Be sure the
sink or container that holds food is clean before
submerging food. Completely submerge airtight
wrapped package. Change water every 30 minutes.
Refrigerate or cook food immediately after thawed.
* Marinades may be used to tenderize or add flavor to
food. When using marinades:
* Always marinate food in the refrigerator, not on the
counter.
* Use food-grade plastic, stainless steel, or glass
containers to marinate food.
* Sauce that is used to marinate raw meat, poultry,
fish or seafood should not be used on cooked foods,
unless it is boiled before applying.
* Never reuse marinades for other foods.
* Discard any leftover batter or breading, after it has
come in contact with raw food.
* Prepare stuffing and place in poultry cavity or in
pockets of thick sliced meat or poultry just before
roasting.
* Wash fruits and vegetables with cool tap water before
use.
* Thick-skinned produce may be scrubbed with a brush.
Do not use soap.
* Food should not be tasted until it reaches a safe
internal
temperature.
* Internal cooking temperatures should be the
recommended
safe temperature recommended for that specific food.
Use a clean utensil each time you taste food, otherwise
you may contaminate the food.
Bob Guinn is a Beaufort County Clemson Extension home economics
and community development agent.
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Innovative
desserts bring a new spin
to the holiday menu
Read
the article from: Chef
Richard Lipton
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APRICOT-NUT TART |
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From
Chef Richard Lipton
1
cup almonds, chopped coarsely
1 cup walnuts, chopped coarsely
1 cup pecans, chopped coarsely
1 1/2 cups flour
1 1/4 cups light brown sugar
6 tablespoons butter
1/2 cup dried apricots, diced
4 large eggs
1/2 cup light corn syrup
1/4 cup butter
2 tablespoons apricot nectar
1 tablespoon vanilla
1 1/2 teaspoon grated lemon rind
Toast
nuts in shallow pan at 350 degrees F for 5 to 7 minutes; stir once.
Pulse flour, 1/4 cup brown sugar and butter in processor until
crumbly. Add 1 egg; pulse until a ball forms.
Press dough into bottom and up sides of an 11-inch tart pan.
Freeze two hours.
Stir together 1 cup brown sugar, 3 eggs, apricots and rest of
ingredients (nuts, too). Pour into crust. Bake at 350 degrees F
35-40 minutes on bottom rack. Garnish with more toasted nuts. Serve
with ice cream.
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PUMPKIN BREAD |
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From
Chef Richard Lipton
3
cups sugar
1 cup vegetable oil
4 eggs, beaten
16 ounces pumpkin puree
1/2 cup water
3 1/2 cups flour
2 teaspoons baking soda
1 teaspoon baking powder
2 teaspoons salt
1 teaspoon nutmeg
1 teaspoon allspice
1/2 teaspoon cloves
1 teaspoon cinnamon
Grease
and flour three loaf pans (preferably glass).
In large mixer with whip, whip sugar and oil. Combine eggs and
pumpkin together; add to mixer. Sift together all dry ingredients.
Alternately, add dry ingredients, then water,
to mixer until all is combined.
Pour evenly into pans; bake at 350 degree F for about one hour.
Cool; remove from pans. Slice and serve.
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WARM CHOCOLATE MOUSSE
CAKE
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From
Chef Richard Lipton
18
ounces bittersweet chocolate
3/4 pound unsalted butter
12 eggs, separated
2 cups sugar
1/2 cups flour
Pinch salt
Grease
and flour two spring form pans. In large bowl, melt chocolate and
butter together over water bath.
In mixer, whip yolks and 1 1/2 cups sugar on high for 10 minutes;
add flour. Whip whites to soft peaks. Slowly add 1/2 cup sugar and
salt. Mix yolks and chocolate together; fold in whites. Spoon into
pans; bake 30 to 45 minutes at 325 degrees F.
For rum cake, add 3 ounces of dark or gold rum to yolks.
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Stuffed Pork Schnitzel
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 (Serves
3-4)
500 g Pork (Fresh ham or Boston butt)
1 Tbsp oil
Salt and pepper
Cut the Pork into slices and pound until fairly thin. Dry the
slices with a paper towel. Season with salt and pepper.
Brown lightly and quickly on both sides (do not cook). Set aside.
Filling
4 oz (ca. 125 g) minced (ground) pork
2 egg yolks
1/2 onion finely minced
1 large clove garlic, finely minced
1 chili pepper, finely minced (optional)
6-1/2 oz (ca. 200 g) fresh spinach
(frozen may also be used)
If using fresh spinach, place it in lightly salted water for about 2
minutes. Drain and cool. Press the water out of the spinach
and coarsely chop. (If using frozen spinach, thaw and squeeze
as much water as possible from the
spinach - you do not need to cook it.)
Mix the ground pork, egg yolks and finely minced onion, garlic and
chili pepper, then add the spinach and mix. Place equal amounts of
this mixture on each slice of pork and roll each pork slice into a
sausage. Place in a piece of foil and place in an oven-proof
casserole dish.
Bake at 400 F (200 C) for 45 to 60 minutes. Turn the meat once
during cooking. (The filling should be well done.) Remove
the meat rolls and let them rest for about 20 minutes (or if you are
serving the meat cold, you can let it rest in the refrigerator
overnight.) Remove foil and
slice the rolls into several thick slices.
Ragout
4 slices smoked bacon
3 cox orange apples
1/2 onion finely minced
Fresh thyme (1/2 tsp fresh or 1/4 tsp dried)
Salt and pepper to taste.
Fry the bacon and then coarsely chop. Remove most of the bacon
drippings and add a little vegetable oil. Cut the apples into
thick slices, remove the seeds. Place the apples and onions in
the pan and sautè gently until quite soft but not too brown - 3-4
minutes or longer. Season with salt and pepper and serve with
the filled
pork schnitzel.
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recipes, thoughts or traditions which you would like to share with our
readers which stem from your cultural background, we would be happy to share
these in our Newsletters. So light your first advent candle and enjoy the Advent
with us!