GERMANY

"Froehliche Weihnachten"
According to legend, on Christmas Eve in Germany rivers turn to wine, animals speak to each other, tree blossoms bear fruit, mountains open up to reveal precious gems, and church bells can be heard ringing from the bottom of the sea. Of course, only the pure in heart can witness this Christmas magic. All others must content themselves with traditional German celebrating, of which there is plenty. As a matter of fact, there is so much celebrating that is has to begin on December 6th, St. Nicholas Day. As in many other European countries, on the eve of Dec. 6th children place a shoe or boot by the fireplace. During the night, St. Nicholas, the patron saint of children, hops from house to house carrying a book of sins in which all of the misdeeds of the children are written. If they have been good, he fills the shoe or boot with delicious holiday edibles. If they have not been good, their shoe is filled with twigs. December 21st, supposedly the shortest day (longest night) of the year, is dubbed St. Thomas Day. In parts of the Sauerland, whoever wakes up late or arrives late to work on that day is issued the title "Thomas Donkey." They are given a cardboard donkey and are the subject of numerous jokes throughout the day. But this gentle abuse ends deliciously with round, iced currant buns called "Thomasplitzchen." This is all preliminary to the excitement of Christmas Eve. Prior to the evening feast, is the presentation of the tree. The Christmas tree, as we know it, originated in Germany. It has a mysterious magic for the young because they are not allowed to see it until Christmas Eve. While the children are occupied with another room (usually by Father) Mother brings out the Christmas tree and decorates it with apples, candy, nuts, cookies, cars, trains, angels, tinsel, family treasures and candles or lights. The presents are placed under the tree. Somewhere, close to the bright display are laid brilliantly decorated plates for each family member, loaded with fruits, nuts, marzipan, chocolate and biscuits. When all is ready a bell is rung as a signal for the children to enter this Christmas fantasy room. Carols are sung, sometimes sparklers are lit, the Christmas story is read and gifts are opened. "Dickbauch" means "fat stomach" and is a name given to the Christmas Eve because of the tradition that those who do not eat well on Christmas Eve will be haunted by demons during the night. So the opportunity is given to enjoy dishes such as suckling pig, "reisbrei" (a sweet cinnamon), white sausage, macaroni salad, and many regional dishes. Christmas Day brings with it a banquet of plump roast goose, "Christstollen" (long loaves of bread bursting with nuts, raisins, citron and dried fruit), "Lebkuchen" (spice bars), marzipan, and "Dresden Stollen" ( a moist, heavy bread filled with fruit).

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

RECIPES...
Reisbrei (Rice Porridge)
converted rice 1 quart milk Pinch of salt 4 tbls. sugar 1 tbl. butter cup raisins, optional Cook rice in milk with salt and butter, very slowly until kernels are tender but have not lost their shape. If you have patience, do this in the top of a double broiler. It will take 1 to 2 hours but will be worth it. The mixture should be very thick and can be stirred several times during cooking. When done, flavor with sugar, cinnamon and add raisins--if you are using them. This may be served hot or cold.

Lebkuchen (Spice Bars)

2 cups honey 5 cups flour cup grated unblanched almonds 1 tsp. cinnamon tsp. powdered cloves cup mixed candied fruits (orange, lemon and citron peel) tsp. baking powder Egg White Icing (see recipe below) Heat honey until thin; do not boil. Mix in all other ingredients except icing. Turn onto floured board and knead until smooth, adding a little flour if necessary. Roll with a floured rolling pin to " thickness. Grease and flour a baking sheet and lay rolled dough on it. Bake in pre-heated 350 degrees oven about 20 minutes. Spread with icing while hot; cool before cutting into rectangles.

Egg White Icing

2 egg whites 1 cups confectioner's sugar, shifted 1 tbl. lemon juice Whip egg whites until they stand in stiff peaks. Add sugar and lemon and juice and continue beating until thick and glossy. Spread on cake or cookies with a spatula.

ITALY "Buon Natale"

Christmas, as it is celebrated in Italy, has two origins: the familiar traditions of Christianity blended with the pagan traditions predating the Christmas era. The greatest feast of the ancient Roman Empire, "Saturnalia" (a winter solstice celebration), just happens to coincide with the Christmas celebrations of the Advent. Consequently, Christmas fairs, merry-making and torch processions, honor not only the birth of Christ, but also the birth of the "Unconquered Sun." "Natale," the Italian word for Christmas, is literally the translation for "birthday." A delightful, but rapidly disappearing tradition in Italy, is the ushering in of the coming festivities by the "Piferari" or fifers. They descend from the mountains of the Abruzzo and Latium playing inviting and characteristic tunes on their bagpipes, filling the air with anticipation for the joyous celebration to come. Christmas Eve is a time for viewing Italy's artistic and elaborate manger scenes or Cribs. They consist of figurines, in clay or plaster , of the infant Jesus, Mary and Joseph. An ox and ass are nearby because legend has it that they warmed the child with their breath. It is around this basic focal point that individual artisans create their own intricate landscapes. There may be grottoes, small trees, lakes, rivers, the lights of "Bethlehem" in the background, angels hung from wires, and occasionally, even local heroes. The most beautiful Cribs are set up in churches. There is often a contest between churches of the same town for the best Crib. People go from church to church to view and compare the Cribs and displays. Another tradition is the burning of the Yule log, which must stay alight until New Year's Day. This, again, is an example of pagan and Christian blending. The pagan belief explains the purifying and revitalizing power of fire, and that with the burning log, the old year and its evils are destroyed. Christian legend tells how the Virgin Mary enters the homes of the humble at midnight while the people are away at Midnight Mass and warms her newborn child before the blazing log. Amidst the general merrymaking and religious observance of Christmas Eve, Christmas tapers (long slender candles) are lighted and a Christmas banquet is spread. In some places, Christmas Eve dinner consists largely of fish. There may be as many as 10 t 20 fish dishes prepared. In Rome, the traditional dish of Christmas Eve is "Capitone," a big female eel, roasted, baked or fried. North of Rome a traditional dish may be pork, sausage packed in a pig's leg, smothered in lentils, or turkey stuffed with chestnuts. Common throughout Italy are the Christmas sweets: "panettone" (cake filled with candied fruit), "torrone" (nougat) and "panforte" (gingerbread) made with hazelnuts, honey and almonds. All Christmas sweets, as a rule, contain nuts and almonds. Peasant folklore theorizes that to eat nuts favors the fertility of the earth and aids in the increase of flocks and family. In ancient Rome, honey was offered at this time of year so that the new year might be sweet.

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

Traditional Dishes From Italy...

SPUMETTI (Chocolate-Hazelnut Meringues)
1 lb. hazelnut meats, coarsely chopped 1 lb. confectioner's sugar 1 oz. cocoa (2tbls.) 2 tsps. cinnamon 5-6 egg whites Preheat oven to 325 F. Cut baking pan liner paper or brown paper to fit 2 baking sheets and grease lightly. Put hazelnuts, confectioner's sugar, cocoa, and cinnamon in a large bowl; add egg whites and mix well until mixture is well blended--about 5 minutes. Wet hands with water and break off small pieces of mixture (about 1 tbl.) and shape into round balls. Place on baking sheets, 1 inch apart, and bake for approximately 30 minutes. Makes approx. 3 dozen.

"ZUCCHINE IN AGRODOLCE"
(Sweet and Sour Zucchini) 3 tbls. olive oil 4 med. zucchini, thinly sliced 2 cloves garlic, crushed 1 tbl. vinegar cup water Salt and pepper 3 tbls. pine nuts In a large skillet, heat oil and saut garlic for 2 minutes. Add zucchini and saut on both sides until golden. Sprinkle with pine nuts, raisins, and salt and pepper to taste and simmer for 3 minutes. Mix vinegar with water and pour into skillet; cover and simmer slowly until zucchini is tender--about 10 minutes. Discard garlic; cool and serve at room temperature.

"STRUFFOLI"
(Honey Balls) 2 cups water 1 cup margarine 4 cups sifted flour tsp. salt 10 large eggs 16 oz. honey cup pine nuts, toasted 1/3 cup candied orange peels cup (multicolored) cake-decorating sprinkles Preheat oven to 350 F. Grease two baking sheets lightly. Have eggs at room temperature. Place water, margarine, and salt in a saucepan and bring to broil. Remove from range and cool for 3 minutes. Stir in flour and mix well. Return to heat and cook, stirring constantly, until mixture forms a ball and leaves sides of pan--about 1 minute. Remove from range and cool for 5 minutes. Add eggs to mixture, one at a time, beating hard for approximately 1 minute after each addition. Fill pastry bag with batter and pipe small rounds (the size of marbles) 1 inch apart onto baking sheets.

(Or you can drop by half teaspoons onto baking sheets.) Bake until lightly browned--about 25 minutes. Remove from oven and cool on wire racks. In a saucepan, heat honey until it comes to rolling boil. Boil for 5 minutes, being careful not to let it boil over. Dip puffs, approximately 12 at a time, into honey and roll around to coat evenly. Remove with slotted spoon onto a plate. Continue until all puffs are dipped. Wet hands with cold water and stick puffs together forming wreath rings, pyramids, or dome shapes. Decorate with toasted pine nuts, candied orange peel, and cake-decorating sprinkles.

POLAND "Wesolych Swiat" (Season's Greetings)

Poland is a land of intriguing traditions traditions and legends. So important is the first star of the night that Christmas Eve has been given the affectionate name of "little star" or "Gwiazdka," in remembrance of the star of Bethlehem. On that night, all watch the sky anxiously, hoping to be the first to cry out, "The star!' The moment the star appears, everyone exchanges greetings and good wishes. Families unite for the most carefully planned meal of the year, "Wigilia," Christmas supper. According to tradition, bits of hay have been spread beneath the table cloth as a reminder that Christ was born in a manger. An even number of people must be seated around the table or tradition states someone might die in the coming year. Although "Wigilia" is a family feast, it's considered back luck to entertain a guest on this sacred night. In some places an empty place setting is left at the table in case a stranger should happen arrive. Traditionally, there is no meat served during "Wigilia." Still, the meal is plentiful and luxurious. It begins with the breaking of the "Oplatek," a semi-transparent wafer of unleavened dough, stamped with scenes of the nativity. Everyone at the table breaks off a piece and eats it as a symbol of their unity with Christ. Custom prescribes that the number of dishes in the meal be odd, 9 or 11. An even number would eliminate any hope of an increase in wealth, children or anything desirable. Though the dishes vary between regions, certain items are found almost everywhere. Poppy seed cake, beet soup, prune dumplings and noodles with poppy seed are universally Polish. After supper, family and guests stay at the table until, at a signal from the host, they all rise in unison and leave. This is the result of an old belief that the first to rise will die before the next Christmas Eve. In some villages the peasants save the crumbs from this festive meal so they can sow them in the Spring. They are said to give medicinal power to the grasses upon which they are sprinkled. The remainder of the evening is given to stories and songs around the Christmas tree. It is decorated with nuts, apples and ornaments made from eggshells, colored paper, straw, and painted. Christmas gifts are tucked below the tree. In some places, children are taught that "The Little Star" brings the gifts. As presents are wrapped, a rollers may float from house to house, receiving treats from tree and table. At midnight, the little ones are put to bed and the elders attend "Pasterka," or Shepherd's Mass.

Traditional Dishes From Poland...

Uszka Z Grzybami (Mushroom pockets)
1/2 tsp. salt 1/2 cup cold water 1 egg, beaten 2 cups sifted flour

Make dough of the above ingredients and roll out on floured board. Cut into 3-inch squares. Place a teaspoon of stuffing (see recipe) on squares. Fold diagonally into triangles. Press edges together. Fold triangle once more to form a "sow's ear" and press edges together. Drop into salted boiling water. Cook for 10 minutes or until pockets float on top of water.

Stuffing Mix
1 med. onion, chopped 2 tbls. butter Salt and pepper Mushrooms, cooked and chopped, which have been removed from vegetables broth in recipe above. Brown chopped onions in butter. Add breadcrumbs and fry for 2 minutes. Season to taste and mix with chopped mushrooms.

KLUSKI Z MAKIEM (Noodles with Poppy Seeds)

3 tbls. poppy seeds 3 tbls. sugar 1 package wide noodles 2 tbls. butter Scald poppy seeds with boiling water and soak for 3 hours. Drain. Force through food grinder and mix with sugar. Cook noodles in lightly salted water. Drain and rinse with cold water. Place in baking dish and heat in oven for several minutes. Mix with butter and poppy seeds and server hot.

"JESIOTR PIECZONY" (Sturgeon baked in sour cream.)

3 lbs. sturgeon Flour Dill and chopped parsley 2 eggs, beaten Breadcrumbs 1/4 lb. butter Salt and pepper 2 tbls. bouillon 1 cup sour cream Cut fish into serving portions and sprinkle with salt and pepper. Roll slices in flour, dip in beaten egg, and coat with breadcrumbs. Fry in butter until nicely browned on both sides. place fish in baking dish. Sprinkle with dill and chopped parsley. Add 2 tbls. of bouillon and 2 tbls. of flour to left-over butter in frying pan. Stir well. Bring to boil over low flame. Remove from fire and add sour cream. Stir thoroughly. Pour mixture over fish and bake in moderate oven for 10-15 minutes.

FRANCE "Joyeux Noll"

Christmas customs, originating in the Middle East, were introduced to France by the Romans. Reims was the site of the first French Christmas celebration when, in 496, Clovis and his 3,000 warriors were baptized. Bishop Rmi had purposely chosen the day of the Nativity for this ceremony. Other important events eventually took place on Christmas day in the following years. Charlemagne received the crown from the hands of Pope Leo III on Christmas Day in 800. In 1100, Godefroy de Bouillon's successor, his brother Baudouin, was crowned in the basilica of Saint Mary of Bethlehem. Later, King Jean-le-Bon founded the Order of the Star in honor of the manger; it remained in existence until 1352. In 1389, French crowds shouted Nol! Nol! in welcoming Queen Isabeau of Bavaria to the capital. Thus Christmas gradually became both a religious and secular celebration which, in fact, until the end of the Middle Ages, was confused with the celebration of the new year. Today, Christmas in France is a family holiday, a religious celebration and an occasion for merrymaking. It is a time welcomed by both adults and children. The fir tree was first presented as the holy tree of Christmas in the French city of Strasbourg in 1605. It was decorated with artificial colored roses, apples, sugar and painted hosts, and symbolized the tree in the garden of Eden. In France, shop windows of big department stores, principally in Paris, compete with one another in fabulous displays of animated figures; a day spent visiting and comparing the exhibits is practically a must for parents. Family celebrations begin with the decoration of the Christmas tree a few days before Christmas; candles and lights, tinsel and many colored stars are attached to it. On Christmas Eve when the children are asleep, little toys, candies and fruits are hung on the branches of the tree as a supplement to the gifts Santa Claus has left in the shoes before the fireplace. Another custom is that of the manger, "la crche," which originated in 12th century France in the form of liturgical drama. At first the manger itself resembled an alter and was placed either inside the church or before the portal, as it was at the Abbey of Saint-Benot-sur-Loire. Antique mangers can be seen in churches at Chartres, Chaource, Nogent-le-Rotrou, Sainte-Marie d'Oloron and in museums at Marseilles and Orleans. The popular manger was introduced in Avignon by the family of Saint Francis of Assisi between 1316 and 1334, but it was not until the 16th century that the making of crches or grebbes, as they were called in old French, became a widespread custom. Today, the family arranges a manger on a small stage in a prominent part of the house. In Provence, the children bring rocks, branches and moss to make a setting for the manger. Little terra-cotta figures, known as "santons" or little saints are grouped around the manger to represent the Holy Family, the other characters of the story of the Nativity, and the people of the village: the mayor, the priest, the policeman, the butcher, the baker, the miller, the farmer. In the stable is a reproduction of the legendary manger of Bethlehem, with the ox and the donkey placed close to Jesus, and Mary and Joseph in the foreground welcoming the visitors.

Since 1803, a special fair for the sale of the santons has been held in Marseilles during the month of December, but the true capital of the world of santons is the little town of Aubagne. Puppet shows are also given every year for Christmas, especially in Paris and in Lyon. One of the most famous Christmas puppet plays, written by de Marynbourg, is called "Bethlehem 1933" and is a masterpiece of popular art. At midnight everyone attends the Christmas mass. Churches and cathedrals, large and small, are magnificently lit and echo the joyful melodies of carols, bells and carillons. Many churches have a crche or manger. Formerly, in certain regions, a real infant was placed on the hay of the manger during the mass but this custom is no longer observed. When the family returns home after midnight mass, there is a late supper known as "le rveillon." The meal varies according to the region of France. In Alsace, for example, the traditional goose is brought in on a platter and given the place of honor on the table. Bretons serve buckwheat cakes with sour cream. Turkey and chestnuts are served in Burgundy. The favorite dishes of Paris and the Ile-de-France region are oysters, foie gras, and the traditional cake in the form of a Yule log or "bche de Nol" which used to burn on the hearth on Christmas Eve. The wines served are generally Muscadet, Anjou, Sauterne and Champagne. Ordinarily, young children do not attend midnight mass with their parents, but go to bed early to dream of their Christmas gifts. Before going to bed, they put their shoes by the fireside for a gift from "le pre de Nol" or "le petit Jsus." Formerly, peasants' wooden shoes, called sabots, were often used at Christmas time, but today shoes of any kind are set before the fireplace or around the tree. However, the sabots are not forgotten - chocolate wooden shoes are made by pastry shops and filled with candies. Traditional legends and beliefs associated with Christmas are numerous in France. Alsace is a region where a lot of tradition exists such as marchs de Noel, Christmas markets. This region has possibly the greatest community spirit. In some towns, shepherds offer a lamb on Christmas Eve, while in others the rveillonis held in the snow mountains or a song festival precedes the midnight mass. In the small village of Solliesville, the whole population gathers bringing bread, meat and candies as a symbol of the apostles. Then a supper is offered to the important townspeople and their guests. During the mass, the characters of the manger are portrayed by people from the village. The magic of Christmas is the magic of the Orient. During the Middle Ages, minstrels wandered through villages and towns, telling "Marveiles qui advinrent en la Sainte Nuit," the legend of the flight into Egypt, or the legend of the sower who, when asked which way the Holy Family had gone, deceived King Herod. Legends told around the fire on Christmas Eve are nearly all forgotten; but some of them have been transformed into fairy tales or fantasies. One story is that of the dancers condemned to dance incessantly for a year because their movements had turned the priest's thoughts during the midnight mass. Another such tale is the charming story of the little homeless matchgirl who, sitting in the snow on the sidewalk, struck all her matches in order to imagine what Christmas would be like in a house; but Christmas is a time of miracles and at the striking of the last match the little girl was conveyed to Paradise by shining golden angels.

Traditional Recipes...
Coming Soon.

Christmas in Cyrpus
We celebrate Christmas with a lot of tasteful food and sweets. The students of our class gathered some recipes of these delicatessens: Stuffed turkey: Turkey, potatoes, oil + stuffing inside the turkey (rice, liver, raisins, nuts). Cooked in the oven. Souvla (Roasted lamp or pork) Lamp or pork meat, cooked on charcoal (Cyprus traditional food) Chocolate balls Melted chocolate, sugar, butter. The mixture is shaped like balls. Christmas cake Flour, sugar, butter, eggs, fruit sweets (raisins, apple, apricot, fig etc). On the top of this cake, white solid sugar is spreaded and it represents snow. The snow is decorated with various Christmas decorations (Christmas tree, Santa Claus, sleigh etc). Christmas cookies Flour, butter, sugar. The cookies are shaped like a star or a Christmas tree. Christmas apple pie Apples, sugar, flour, butter. The small pies are shaped like a star or a Christmas tree. Melomakarona (Cyprus cookies) Flour, sugar, oil, honey, nuts. The nuts are crashed and spreaded on the top of the cookies. Kourambiedes (Greek cookies) Flour, sugar, butter. White grounded sugar (dust) is spreaded on the top of the cookies. Vasilopitta (Santa Claus cake) Flour, sugar, butter. A coin is put in the mixture before is being baked. The cake is cut at the first day of the year and the one who finds the coin in his piece, is considered to be the lucky one of the year. Merry Christmas and A happy New Year 2006 From the kids of E2 class Frenaros village, Cyprus

Christmas Customs of Cyprus

Ah, it is "kourabiedes" time, and the sweet aroma of "melomakarona" cookies will soon be filling Cypriot kitchens worldwide. For the traveler to Cyprus, remember that many offices, business, restaurants, and other amenities may be closed or keeping unusual hours during the Christmas season. Turkeys have invaded Cypriot Christmas customs, and so travelers will find this dish prepared for Christmas feasting. For many Cypriots the holiday is preceded by a time of fasting. For Cyprus, the season is full swing by December 6th, the Feast of St. Nicholas, and will last through January 6th, the Feast of Epiphany. Christmas in Cyprus is traditionally a solemn, religious holiday. Throughout the festivities, there is no doubt that Cyprus honors Christ at Christmas. Beautiful carols called "kalanda" have been handed down from Byzantine times and add to the reverent quality of the celebration. Are the remote Cyprus villages, with their whitewashed walls, stone corrals for the precious (in spirit) from a night in Bethlehem so long ago? While other cultures have Christmas elves, the Cypriot equivalent is not so benign. Mischievous and even dangerous sprites called "Kalikantzari" (or Calicantzari) according to myth; prey upon people only during the twelve days of Christmas, from Christmas Eve to Epiphany Day, on January, 6th. Apart from the "kalikantzari" other customs of the old Cypriots related to Christmas celebrations, were the following:-

The children used to get their presents on New Year's Day and not on Christmas Day, as their "Santa" is Ai-Vasilis, whom they celebrate on the 1st January. So on New Year's Eve, after the children had gone to sleep, the mother used to place Santa's cake with a coin inside by the Christmas tree, lighting a candle on it and placing a goblet full of wine next to it. Tradition says, that Ai-Vasilis would come exhausted; he blessed the cake and drank the wine. Then he placed the presents for the children of the family under the tree. The children used to wake early in the morning and after cutting the "Vasilopitta" - Santa's cake - to find out who would be the lucky one of the year - it was the person who had the piece with the coin in it - they rushed to get their presents from under the tree. Grandfathers and grandmothers used to "ploumizoun" (give money) to their grandchildren on the morning of Epiphany Day, on the 6th January. So, the children, early in the morning used to go to their grandparents and said the following verse 'Kalimera ke ta Phota ke tin ploumistira prota" (Good morning on this day of light and let us have our gift first). The grandparents were pleased and gave them their tip (money-gift).
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The story of Ayios Vasilis (Santa Claus) according to Greek tradition

"Ayios Vasilis is coming from Caesarea, holding a piece of paper and a pen!" A beautiful scene that is repeated every year on New Year's Eve and children wait eagerly to receive their presents from Ayios Vasilis. Ayios Vasilis is the children's favorite saint because he always comes with a bag full of presents. He was born in Caesarea of Kappadokia in 330AD. When he finished school, he went to Constantinople where he studies theology. Then he went to Athens where he studied philosophy and rhetoric. When he returned to his country he retired in a monastery in Pontos where he studied the Bible and the ancient Greek writers. After the death of the Bishop of Caesarea, he was ordained Bishop and his fame for his charities was so great that people started imagining him as a good old man who comes round holding a bag full of goodies giving to the poor whatever they desired. He wrote many wise books so people always thought of him as a man of books with paper and a pen in hand. He was as simple

as a child; he had a sensitive and loving soul and that's the reason he became the favourite saint, the saint of presents, of love and joy. Vasilios's concern was not only for children. He created a whole complex of charitable foundations under the name "Vasiliada". It included a house for the poor, a hospital, an orphanage, a maternity hospital, a school building, trade-learning schools, and special buildings for doctors and nurses. It was a housing settlement in the country, which was build for the humble and suffering people, whom he used to visit every day, he read the Bible to them and encouraged them. When starvation hit the area Vasilios gave his money and food to support the poor. And when there was nothing left to give, he started going around preaching and inducing Christians to be charitable. So, both rich and poor people offered whatever they could. Vasilios mostly enjoyed the time he spent visiting his "children" as he called the orphaned children. He was serving poor people until his death on the 1st of January 379 in "Vasiliada". Therefore, the 1st of January became, for children and adults, a day of love and joy for every child and every home.

Joyeaux Nol - Christmas in France by Oliver Mailon, age 12

A week before Christmas, father buys a Christmas tree and brings it home where the celebration starts already! Mother gets the colored decorations, the Christmas Star, the wreaths and garlands, electric or not. As for me, I bring the santons - Christmas clay figures - and we prepare the crche - Christmas crib or manger. It represents a village with a manger where stays the Christ child. He is surrounded by a donkey and an ox. Everybody from the village comes to see the child. One should not forget to place the Three Wise Men away from the manger, they will arrive for the Epiphany on January 6. Then my mother puts the crche at the foot of the Christmas tree, and my youngest brother, with daddy's help, places the star at the top of the tree which shines with a thousand lights.

On Christmas Eve, we are all very excited and we wait impatiently. When finally the night comes, we rush under the Christmas tree to see what Santa Claus brought us for this year. Then we go to my grandparents' house for the rveillon - Midnight supper. It is a hearty meal. Our grandmother offers us a turkey with chestnuts, refined goose liver, various meats, smoked salmon, a multitude of cheeses and for dessert, she brings a big, beautiful iced yulelog. And of course, we get the thirteen desserts from Provence, including nougats, and varied dried fruits (walnuts, hazelnuts, raisins & dried figs.) At midnight, we kiss each other with much warmth, then around two o'clock in the morning, we leave my grandparents and go home to bed.
Olivier Mailon lives in Nice, France. His article is part of our ongoing exchanges with the French newspaper for kids, "Hic et Nunc" (Here and Now.) - originally published in the Holiday 1993 issue of ZuZu

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Christmas in Poland In Poland people start preparing for Christmas at the beginning of December. Christmas trees are set in every home and decorated with sparkling tinsel, lights, glass balls. On Christmas Eve when the first star appears in the sky people sit at a table. They do not forget about leaving an empty place for an expected guest.

At midnight many people go to church to attend a special mass. 25 December is spent at home. The next day people pay and receive visits. Christmas in Poland is the most familiar, traditional and joyful time. The most popular dishes are: red borsh with pies, carp: fried or in a jelly, pies with mushrooms, herrings, poppy-seed cake. Before the supper members of the family share the holy wafer, after supper they give each other presents which were put under the Christmas tree.

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