Saint Lucia Unit

Christmas Traditions of Sweden and Norway

~By Clarice Fox-Hughes     

  I am lucky enough to live in Poulsbo, WA. which is a Norwegian town and is steeped in wonderful traditions. One of our favorites is at Christmas time. Poulsbo is on Liberty Bay and Saint Lucia is brought in on a Viking boat across the bay. It is sooo beautiful to see the torches from the boat and the lights from Saint Lucia's crown reflecting on the water. Saint Lucia is escorted off the boat by Vikings dressed in full gear to a bonfire which is lit. Needless to say my daughters have always been enchanted by this and this year Chloe (8) gets to be Saint Lucia. If you would like to look at our lovely town here is a link.  http://poulsbo.net/   I wanted to take all these beautiful ideas and put them in a unit for our family. We will be scrap booking this and hopefully it will be something wonderful Aubern’e and Chloe will always remember.

I am grouping this unit by ideas. We will be reading lots of books and watching videos as we do this study. I will list the books and videos we used at the end. We are very hands on in our units. So as I said before I will group different ideas and fill in with reading materials. There is so much more we could have done but I have tailored this unit to fit the interests of our family. Hopefully this will be a jump off point for you.

~Blessings,  Clarice

  

The Ideas.....

 

Idea 1. Julbock-Goat

Julbock is the goat that Jultomten (Elf, like Santa) rides. There is a site on line that shows, step by step, a straw goat being made. The site is:  http://www.halmenshus.com/ebock.asp?nr=0

 Here is a site with wheat weaving crafts:  http://wheatweaving.com/projects.html

 

 

   Idea 2. Marzipan and Pig

There is wonderful tradition about giving a marzipan pig for good luck. We will make marzipan pigs (and maybe Santa will put one in the girls stockings, if they have been good :)

Here is a site about marzipan candy:  http://skandland.com/xmmarzipan.htm 

   

   Idea 3. Baking Cookies

Baking is such a Swedish and Norwegian tradition. There are hundreds of cookies we could bake (and will) but we will bake Peppernuts. The girls have never made them, so they will be new to them. I have a wonderful little book called “ Peppernuts Plain and Fancy “ by Normas Jost Voth. Which has lots of information and has 2 dozen recipes. We are going to cut our dough with a thimble. You do not have to cut the cookies this small. Here is a recipe from the book.

 

Mrs. H. C. Unruh’s Yule Peppernuts

1 cup butter                   1 tsp. cinnamon
1 cup sugar                    1/2 tsp. cloves
1 cup brown sugar         1/4 tsp. mace
3 eggs, beaten                3/4 cup chopped nuts
1 lemon rind, grated        1 tsp. baking soda
1/2 tsp. anise oil             1/4 tsp. finally ground pepper

Pre-heat oven 350* F.
Cream butter and sugar till fluffy. Add eggs one at a time. Sift dry ingredients together. Add dry ingredients to butter. Add nuts, anise, and peel. Roll dough thin and cut with thimble. Place cookies on greased baking sheet. Bake till lightly brown.
 

Here is a nice story about peppernuts..... 

PFEFFERNEUSSE
(The Peppernuts)

  There once was a very small boy who loved to visit his Aunt Gertie. She was the boy's favorite among the relatives who took turns cooking for holiday family gatherings. None of the children could say “Gertrude,” so she became “Gertie” to everyone but her husband.

Uncle Auguste was a stern-faced Lutheran deacon who paid him no mind at all, but Aunt Gertie let him feel important and skillful by allowing him to watch and help in her kitchen.

Aunt Gertie, in her white apron, was tall and round, like a box of Quaker oatmeal. The boy was fascinated by the fact that such a large person could stand on such narrow ankles, but then children can see facts. Facts like her hair was brown and so thin you could see clear through it to her scalp. Facts like a small round nose, crinkly eyes and wide grin that gave her the look of a huge Mrs. Kris Kringle.

In silent shoes she moved around the kitchen, her head down, humming softly to a Hoagy Carmichael song on the radio.  The kitchen never seemed crowded, even when all the women in the extended family were there helping to cook dinner. Large bulky furniture stood facing each other on each side of the kitchen. The woodwork was still the dark varnished mahogany of the rest of the house, but the walls had been painted a soft cool white.

The stove, mostly black with shiny trim, squatted on curved legs in a Chippendale stance. The design ancestry was from wood-burning days, but the stove had new gas burners. When the stove was lit, the pungent odor of gas mingled with other, more pleasant aromas to give the kitchen it's unique fragrance.  A white enamel-top table stood in the middle of the room between the stove and sink. Concentrating like a skilled nurse preparing for an important operation, Aunt Gertie set out the instruments and ingredients she would need on the table.

“Now, you watch everything I do, like a good boy,” cautioned Aunt Gertie.  ~He pulled up the step-stool and sat high on top to watch her with wide-eyed awe as she prepared the traditional cookies called peppernuts.

She filled a tin measuring cup twice with flour, trimming off the excess with a knife stroked across the top of the cup, and with a silent poof, dumped the flour into a bowl. Using a ring of measuring spoons, one-half teaspoon each of baking powder and salt, and one-eighth teaspoon of white pepper went into the bowl with the carefully measured flour.

“Where does white pepper come from, Aunt Gertie?” asked the boy.

"It comes from just using the kernel inside the black shell,” was Aunt Gertie's answer to the pepper mystery.

The white mixture was sifted again and again and again through a sifter. The sifter looked like a tin can with a crank on one side and a handle on the other. Cranking the shinny tin can made sweeping squeaks as a snowfall of flour drifted into the bowl below the sifter.

Over another bowl Aunt Gertie held two eggs, and, moving her arms like a choir director, cracked them together. Then she separated the yolks and whites, manipulating the shells and eggs like a magician making things disappear. Into the bowl went the whites with two yellow yolks mysteriously remaining behind in a saucer. She whisked the whites to a lather with a motion too fast to see. You just heard the whop-whop-whopping. When she stopped, it was a stiff, white mixture that made peaked mountains in the bowl.

The tin measuring cup was this time filled with sugar from the large sugar bin and again carefully leveled with a knife passed over the lip of the cup. The sugar and the two yellow yokes went into the bowl with the egg whites and under the electric beater with gleaming interlocked blades. The mixer's low, clicking drone seemed to go on forever, but Aunt Gertie did other things while the mixer drowned out the radio.

“Now you can get my baking sheets out,” said Aunt Gertie, pointing to a cabinet next to the sink. The boy, stooping to reach way under the cabinet, noisily slid two flat baking sheets out from under an assortment of dark metal shapes.

The stacked pots and pans began to wobble and tumble out of the cabinet onto the floor. The boy was unable to halt the avalanche of raucous metal clanging as the pots rolled over the kitchen floor.

The banging and clanging brought Uncle Auguste rushing to the kitchen, sure that a catastrophe had occurred.

“Gertrude, what is that boy up to? Why isn't he outside playing with the other children?” demanded the Uncle.

“It's alright, Auguste, just a little accident,” answered Aunt Gertie. “He's a very good helper and will pick everything up.”

Uncle Auguste glared at the boy sitting in the middle of the floor surrounded by assorted pots and pans, then turned on his heels and strode stiffly out of the kitchen.

Sheepishly the little boy handed up the baking sheets to his Aunt and began to collect and stack the mischievous pots and pans back into the cabinet.

Placing the baking sheets on the counter next to the stove, Aunt Gertie dipped a cloth in what was called oleo and spread a thin coat over the sheets with circle movements of her hand.

When the mixer was turned off and the blades pulled up, the eggs and sugar had become a glossy ceramic liquid.

“Would you like to clean the blades?” she asked the little boy, knowing they would be delicious and lickable.  The boy eagerly nodded yes.

Aunt Gertie moved the bowl of creamy ceramic close to her and picked up a slice of lemon. With a strange looking tool she called a spritzer, she scraped pieces of the rind into the bowl. A colorless cloud of tart lemon essence drifted over the bowl. 

With a large wooden spoon in one hand, she slowly sprinkled the flour into the bowl with the other hand, moving the spoon over and under the white powder and frozen looking syrup until they gradually became one big cream colored glob.

Picking up the tin cup, she scooped some chopped citron pieces from a bowl and sprinkled them on the glob, mixing them in like confetti.

“Now I'll chill this in the ice box while you wash your hands,” directed Aunt Gertie. “Then we'll be ready to make peppernuts.”

She carefully arranged a cup of juice from an orange next to a wide bowl of sugar between the bowl of glob and the baking sheets. The instructions from Aunt Gertie to the boy were, “first pinch, then roll, then dippen-dippen.”

The procedure was to pinch off a small piece of dough, roll it into a ball, dip the ball in orange juice, then into sugar and place the ball sugar-side up on the greased sheets. She placed the first two so that he could gauge two inches between each ball. While the child was doing that, Aunt Gertie lit the oven with a va-roomp sound and turned the burner down to a slow flame. By the time the little helper had pinched, rolled, and dipped two sheets full, the oven dial read 325 degrees warm.

It was then his job to peek at the cookies occasionally and alert her when the “lumps were just turning brown.” It didn't take more than twenty minutes, as he kept watching them through the peep-hole in the oven door to see them grow. The sweet perfume of baking filled the whole house that day.
Aunt Gertie asked, “do you know your numbers?”

“Oh yes,” he replied proudly, “I can count to one hundred.”

Together, they slowly counted sixty small, perfectly formed cookies cooling on the oven racks. Each tasted one and found they were crisp and hard, like candy balls that you let dissolve in your mouth. They smiled at each other as they savored their mutual accomplishment.

By Christmas that year the world was at war, and Aunt Gertie never wanted to make German pfefferneusse cookies again.  That was a long time ago.  The little boy grew up to become an Uncle himself, and now it's time to make peppernuts again, while he still remembers the recipe.

 

 

 

           Idea 4. Julenek

"Julenek," a sheaf of grain Norwegians place outside for the birds each Christmas.

We will make a Julenek. Here is a lovely picture:  http://www.norskland.com/nordtex/images/julenek.jpg

 

 Idea 5. Light

We will talk about how God's light plays a part in Christmas. Then we will make a gingerbread lantern. Here is one:  http://hem.passagen.se/beda88/index.html 

Here is another site with a little different lantern:  http://www.hgtv.com/hgtv/ah_entertaining_occasions/article/0,1801,HGTV_3115_1383928,00.html  

    Idea 6. Heart

We will show how love plays a part of Christmas. Make Hjertekurver Swedish woven hearts.

Here are directions for the woven heart:   http://www.twilightbridge.com/hobbies/festivals/christmas/lucia/paper_heart.htm

Here are some patterns of different types of hearts:  http://permo.homepage.dk/xmsheart.htm

    

Idea 7. Language

Star - Stjärna {shair'-nuh } 

Here is a English/Swedish Christmas dictionary online:  http://hem.passagen.se/bjornw/dictionary.htm

     

Idea 8. Royalty

Here is a site The Royal House of Norway:  http://www.kongehuset.no/default.asp?lang=eng

and here is The Royal Court of Sweden:  http://www.royalcourt.se/2.53abbbfd7ffdfa677fff23627.html

    

Idea 9. Jultomten

Jultomten is a Christmas elf who bring presents (like Santa). We will make a Jultomten out of pine cones. Glue a wooden bead (for a head) of the top (pointed end) of a pine cone (the body). You can paint a face on the bead if you want. Glue a tuft of wool for a beard and make a little red cap out of wool.

There is a tradition of setting out a bowl of Julgrot (Christmas rice pudding) for Jultomten on Christmas eve. Here is a recipe:  http://www.webmall1.com/sweetdreams/xmasporridge.htm

 

    Idea 10. Dalahast

Dala horse is a most recognizable symbol of Sweden. It is a painted horse. Since I could not get these unpainted, I made them myself. They are a very simple shape. I made an armature out of foil and covered it with paper clay. After it dried, the girls could paint them themselves. Here you can see what they look like:  http://www.genuinescandinavia.com/Dala_Horse_History.asp 

And here you can see them being made:  http://www.grannas.com/eng/production.htm 

   

 Idea 11. Finally, Saint Lucia

We will make a wreath for Chloe. I think I will wrap twinkle lights around a small wreath for her to wear on her head. There are wreaths with electric candles you can buy as well.

For a little one you could make a paper wreath:  http://www.cstone.net/~bry-back/holidayfun/lucia.html

This is a great Saint Lucia site:  http://www.twilightbridge.com/hobbies/festivals/christmas/lucia/

 We will also make a star boy hat:  http://www.luciamorning.com/hat.html

And of course Lussekatter, Lucia Buns:  http://www.twilightbridge.com/hobbies/festivals/christmas/lucia/recipe.htm

In Scandinavian homes, the feast of St. Lucia (Dec 13) is marked by the serving of these buns. Traditionally, they are served by a young girl wearing a wreath with lighted candles on her head.

 Here is a wonderful recipe from Sombra from the Homemade Board. Thank you Sombra !!!!

 

St. Lucia Buns
dried yeast 2 TBLS
sugar 1tsp
Lukewarm water 1/2 cup
light cream 1 1/4 cup
saffron threads 1/4 tsp
sugar 3/4 cup
flour 6 1/2 cups
butter 1/2 cup
ground cardamom 1 tsp
ground blanched almonds 1/2 cup
eggs 2
dark seedless raisins 1/2 cup
egg yolk 1

Dry the saffron on a saucer in a 250 oven for 15 - 20 minutes and then crumble it with the back of a spoon. Hull the cardamom seed (reserving the pods) and grind the seeds in a mortar.

Proof the yeast with the 1 tsp sugar in the lukewarm water. Scald the cream almost to the boiling point with the pods of the cardamom. Strain off the pods and discard. Add the saffron, remaining sugar, and butter and let stand. When lukewarm add the beaten eggs. Check temperature and add proofed yeast. Mix ground cardamom with flour and add to yeast mixture, beaten until dough cleans the sides of the bowl. Turn out and let rest covered with the bowl for 15 minutes. Kneed on a well floured board until smooth and elastic. Place in greased bowl; cover and let rise till double. Punch down, turn out and work in raisins, reserving a few for decoration. Roll the dough into pencil thin strips and shape, as given on the opposite page, for traditional buns. Place on greased baking sheets, covered with a tea towel, and let rise till double. Brush with egg yolk beaten with 1 tbls of water Bake 12-15 minutes in 400 oven.
The shapes for the St. Lucia buns have these names:

Wagon Wheel
Cut two strips 10 inches long. Place side by side, pinch together at center and coil ends. Place Raisins in center of each coil. (you'll have 4 coils joined together.

Joseph's Beard
Cut three strips, one 10 inches long, one 8 inches and one 6 inches. Bend shortest strip into an upside down U shape with the ends flipped up into coils. Place second longest strip underneath the U and form it into a similar shape with the ends coiled.. then do it again with the longest one.

Twist
Cut one strip 8 inches long. Coil each end in opposite directions. Place raisin in center of each coil.
Goat
Cut one strip 10 inches long. Pinch at center to make a v. Coil each end downward to make horns. Place raisins in center of coil.

Lucia Cross
Cut two strips 6 inches long. Cross them to form an X and coil ends. Place raisins in center of each coil.
Star of Bethlehem
Cut two strips 10 inches long. Shape each into a triangle. Lay one over the other, pointing in opposite directions.

Berachah, ('blessing' in Hebrew)
Sombra

 

 

 

List of Sites, Videos, Books

Sites:

  Here are some beautiful Victorian Saint Lucia postcards:  http://www.carasantalucia.it/santini/santini.htm 

Swedish card to send:  http://www.wahansa.com/postcard/page17.html

and gift tags:  http://www.pinpubstudio.com/gift_tags.html 

Videos:

MY favorite video is:   “Christmas in Norway”   

"Rogaland : The Jewel of Norway A Musical Portrait"   by Jan Kurtis Skugstad

 "The Spirit of Sweden"  by Ed Lark

 Books:

Books by Carl Larson

 

"Lucia Morning in Sweden" by Ewa Rydåker              

Another favorite “Once Upon A Christmas Time” by Thyra Ferre’ Bjorn,  Author of “Papa’s Wife”

 

"Annika's Secret Wish” by Beverly Lewis     

"Christmas in Noisy Village" by Astrid  Lindgren 

  "Christmas  Trolls" by  Jan Brett       

Make a Hedgie basket to go with story:  http://www.janbrett.com/hedgies_basket.htm 

 Ekte Norsk Jul Vol. 1,2, &3: Traditional Norwegian Christmas  

    "Norway Coloring Book" & Sweden Coloring Book" By: Sevig, Kirsten
More than just a coloring book, these 48-page books include crafts, recipes, songs, and traditions as well.

“My Village in Norway” by Sonia and Tim Gildal

 "Children of the Soil" By Nora Burglon. This is a vintage book about a Scandinavian family.

Of course, I like:   “Kristen, The American Girl” books

“ Peppernuts Plain and Fancy “ by Normas Jost Voth 

“Olaf and Anne"  by Virginia Olcott 

“The Legend of the Christmas Rose”

http://www.novareinna.com/festive/rose.html 

http://www.noelnoelnoel.com/trad/rose.html

 Thank you for the idea Susan!

Clarice Fox-Hughes has been homeschooling her daughters in Washington state using mainly Charlotte Mason's methods and ideas.  She is a very talented in cooking, crafting, and making schooling a natural lifestyle.  You may enjoy visiting her blog, Storybook Woods, for more ideas.  Email Clarice

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