Karen, thanks a bunch for the recipes. I'm anxious to try chocolate spritz and the cinnamon stars for Christmas! Dorie ----- Original Message ----- From: <[email protected]> To: <[email protected]> Sent: Sunday, December 03, 2000 6:31 PM Subject: [GERMAN-LIFE] Cookie Recipe: Pfeffernuesse > Pfeffernuesse (Peppernuts) > > ¾ c light molasses > ½ c oleo or butter > 2 beaten eggs > 4 ½ c flour > ½ c sugar > 1 ¼ tsp baking soda > 1 ½ tsp ground cinnamon > ½ tsp ground cloves > ½ tsp nutmeg > Dash of pepper > > In a saucepan or in the microwave combine the molasses and oleo/butter, > cooking and stirring until oleo/butter is melted. Cook to room temp then > stir in the eggs. Sift flour, sugar, baking soda, and spices. Add the > molasses mixture and mix well. Chill several hours or overnight. Shape into > 1-inch balls. Baked at 375 degrees for 12 minutes. Cool. Roll in powdered > sugar. Let set a few minutes, and roll in powdered sugar again. Makes about > 4 ½ dozen cookies. > > > Karen JENTER > Michigan > USA

When I was small, my mother bought a loaf occasionally. She would slice it so thin there was only one side to the slice, but with real butter on it, I found it delicious. I searched for it after I was married in order to introduce it to my family, but found only a German baker who knew of it. He had discontinued baking it for lack of demand, Is it available today? Where? Is it a German tradition? Stan from Livonia

Stan, My father in later years used to ask for salt rising bread. Seems his mother who was German always made it when he was a child. I could not find a recipe at the time. I since have seen a mix for it from a specialty place so it is available. I have not tried it yet. Chris -----Original Message----- From: Stanley A. Wickman [mailto:[email protected]] Sent: Monday, December 04, 2000 1:10 PM To: [email protected] Subject: [GERMAN-LIFE] Salt Rising Bread When I was small, my mother bought a loaf occasionally. She would slice it so thin there was only one side to the slice, but with real butter on it, I found it delicious. I searched for it after I was married in order to introduce it to my family, but found only a German baker who knew of it. He had discontinued baking it for lack of demand, Is it available today? Where? Is it a German tradition? Stan from Livonia

You should be able to get parchment paper anywhere cake decorating supplies are sold. Brenda

Hi Brigitte, Parchment paper comes in a roll like waxed paper and tin foil, and can usually be found in the baking section or the wax paper section of large supermarkets. Also, such places as K-Mart, JoAnn Fabrics, Hobby Lobby, Michael's, places where they carry Wilton Cake Decorating supplies should also carry it. Gourmet type shops or stores that carry commericial cooking supplies make have it. Best Wishes Karen JENTER Michigan USA

Well, everyone has to be wicked once in awhile. What better way than chocolate, cheese, and fried meat??!! Dorie ----- Original Message ----- From: <[email protected]> To: <[email protected]> Sent: Sunday, December 03, 2000 11:54 PM Subject: Re: [GERMAN-LIFE] fondue > In a message dated 12/3/00 6:41:42 PM US Mountain Standard Time, > [email protected] writes: > > > > . Back then we did not realize we were just > > carrying on a German Tradition. > > > > > > WHY did we all think it was SWISS? -- OK maybe that is pretty close to > German. Don't forget to dip FRUIT in chocolate chips? Now that takes me > back, remember the days when we didn't know how bad this was for us? -- Marge

Cheese fondue with french bread is absolutley wonderful! Very filling, too! Dorie ----- Original Message ----- From: <[email protected]> To: <[email protected]> Sent: Sunday, December 03, 2000 7:40 PM Subject: [GERMAN-LIFE] fondue > Hi everyone, > I remember fondly fondue pots in the 1960's when I was a teenager. We had one > and still have it, we now use it for heating items on a buffet table. I can > remember the first time we used it, my younger brother and I and my mom > thought it was great. My dad didn't. I remember my mom made a really great > cheese kind of fondue, that we had pieces of soft garlic type bread to dip > into it. My dad's bread kept falling off his long fork and I think my > brother was the one who retrieved all of my dad's bread and ate it. Needless > to say, dad probably did not get much to eat and probably ended up eating a > sandwich, probably knockwurst. We still use the pot, for heating things on > a party table, but I could not begin to know where those really neat long > forks went. I guess my dad did not realize being of German ancestry, what a > German Tradition he was doing. I will have to remind him of the experience > and see if he remembers. Thanks for reminding us all of us baby boomers and > our fondue pots in the 60's. Back then we did not realize we were just > carrying on a German Tradition. > > Karen JENTER > Michigan > USA

Pampered Chef has parchment paper. Dorie ----- Original Message ----- From: Brigitte Kock <[email protected]> To: <[email protected]> Sent: Sunday, December 03, 2000 6:59 PM Subject: Re: [GERMAN-LIFE] Cookie Recipe: Springerele > Hi Karen, > > thank You for your recipies. > Where can I by baking parchment paper? My last I got from Germany. > Merry Christmas > Brigitte, Houston > [email protected] > > > >From: [email protected] > >Reply-To: [email protected] > >To: [email protected] > >Subject: [GERMAN-LIFE] Cookie Recipe: Springerele > >Date: Sun, 3 Dec 2000 19:31:04 EST > > > >This is my recipe for Springerele that is in our church cookbook, including > >the story about my Springerele molds at the end. > > > >8 eggs room temperature 8 ¼ cups four > >2 tsp baking powder 2 tsp Anise extract or ¼ tsp anise oil > >½ c water Anise seed optional > >2 lbs powdered sugar, separated > >1 tsp salt-optional > >In a medium bowl beat the egg yolks and 1 lb of the sugar, for 15 minutes > >on > >high speed with an electric mixer, gradually adding the sugar. In a large > >bowl beat the other lb of sugar and the egg whites for 15 minutes again > >adding the sugar gradually. Combine the yolk mixture in the egg white > >mixture bowl and beat until blended. Add the anise extract or the oil and > >the water. Mix the baking powder in the flour and add the flour mixture > >gradually to the egg mixture Mix first with a mixer and then with hands and > >a > >wooden spoon. Dough should be stiff, not dry, and not too sticky. If too > >dry add a little water, if too sticky add a little flour. Roll dough out > >until it is between ½ to ¾ inch thick. Press on the mold and cut out the > >cookies. Place cookies close together on a clean dish towel, sprinkled > >with > >anise seed (optional) Let cookies dry overnight. To bake brush each > >cookie > >with water and bake in a 325 degree oven for 15 to 18 minutes until the > >button is just starting to get golden but not brown. Carefully remove from > >pan cook and store in an air tight container. Depending on the side of > >your > >cookie molds, should yield between 5 and 7 dozen. > > > >I am fortunate enough to have, as one of my most prized possessions, 6 > >wooden > >Springerele molds that belong to my great grandmother Anna Dorothy Schaible > >Jenter, my grandmother Cora Grossmann Jenter, my two great aunts, Emilie > >Jenter Spafard, and Emma Grossmann Dresselhouse, and my dear friend Amanda > >Glatz. > > > >I learned how to make Springerele when I was a small girl, barely able to > >reach the counter. Each year as I take out my prize molds, I think of > >grandmothers, aunts and dear friends making Springerele too. My recipe > >call > >for beating the eggs with powdered sugar for 15 minutes with an electric > >mixer. Now my great grandmother, and probably my grandmother and aunts as > >young girls, did not have electric mixers, but each year patiently carried > >on > >the family tradition of mixing eggs, sugar, flour and anise by hand, a task > >that not man of us would create by hand today. In our world of microwave > >ovens, blenders and every modern kitchen aid known to man, I would, in a > >flash, give up all my modern kitchen conveniences for one change to spend > >the > >day at the elbow of my grandmother, my aunts and my dear friend, creating > >wonderful works of art, Springerele. Karen L. Jenter > > > > > >A few hints and tricks: > >We like our cookies crunchy on the outside but soft on the inside. By > >beating the sugar and eggs for 15 minutes, it makes them soft inside. To > >keep them soft, add a slice of fresh bread to the container. Change the > >slice of bread as needed. I bake my cookies on baking parchment paper. > >When > >you take them out of the oven, let them set a few minute and you can > >carefully peel the cookies from the paper. If you are careful enough, just > >brush off any crumbs and use the paper again. You can bake several sheets > >of > >cookies using the same paper. Discard paper for fresh if it gets ripped or > >brittle. Cookies can be baked ahead and left to mellow in the air tight > >containers. These cookies freeze well and pack very well for shipping and > >mailing. > > > >Karen JENTER > >Michigan > >USA > > > > ____________________________________________________________________________ _________ > Get more from the Web. FREE MSN Explorer download : http://explorer.msn.com

Our Sunday paper had an advertizing flyer for Target stores that offered a 32-piece fondue set for $50. Much fancier than the fondue set my mom got years ago. Maybe fondue is coming back again! Dorie ----- Original Message ----- From: Brigitte Kock <[email protected]> To: <[email protected]> Sent: Sunday, December 03, 2000 2:20 PM Subject: Re: [GERMAN-LIFE] Real Candles > You can find a Fondue Set at Service Merchandise for about $ 25. > Merry Christmas > Brigitte, Houston TX > [email protected] > > > >From: [email protected] > >Reply-To: [email protected] > >To: [email protected] > >Subject: Re: [GERMAN-LIFE] Real Candles > >Date: Sat, 2 Dec 2000 23:12:21 EST > > > >In a message dated 12/2/00 10:04:09 AM US Mountain Standard Time, > >[email protected] writes: > > > > > > > OK, first you need a "fondue" equipment (don't know whether it's known > >in > > > > > > >For those of us willing to admit it -- IN the 60's this was HOT to do > >fondue! > > One of my kids discovered a "NEW" restraurant in Phoenix Arizone which > >does > >this, she thought she'd discovered something really NEW! SORRY KID we had > >fondue parties when I was your age!!! We didn't DO the meat all that much > >but know that it's essentially frying the meat in hot oil then you'd dip > >the > >fried meats in sauces. (As I recall there were different 'friers' for MEAT > >fondue as the CHEESE, and chocolate ones were over candles. I suspect this > >fell out of favor when we noticed that dining on cheeses, chocolates and > >FRIED MEAT wasn't all that HEART Healthy! -- marge > > > > ____________________________________________________________________________ _________ > Get more from the Web. FREE MSN Explorer download : http://explorer.msn.com

My grandparents always sent an Advent Calendar to us from Germany when I was growing up, and we looked forward to them every year. We thought it was great fun to see what the picture behind the door would be each day. Some of the calendars had little candies behind the doors, and we especially loved those, of course! Dorie ----- Original Message ----- From: <[email protected]> To: <[email protected]> Sent: Sunday, December 03, 2000 1:39 PM Subject: [GERMAN-LIFE] advent calendar > Hi Margaret, > Thank you for the site on the advent calendar, it is just delightful. I have > been printing the pages, I think they will make a nice reminder of what great > traditions we German's have. Again, anyone, who has not gone to the site, > try it out. Here it is again, thanks to Margaret. > > http://www.germany-info.org/xmas and select Advent Calendar > > Thanks again > > Karen JENTER > Michigan > USA

Hi Karen, thank You for your recipies. Where can I by baking parchment paper? My last I got from Germany. Merry Christmas Brigitte, Houston [email protected] >From: [email protected] >Reply-To: [email protected] >To: [email protected] >Subject: [GERMAN-LIFE] Cookie Recipe: Springerele >Date: Sun, 3 Dec 2000 19:31:04 EST > >This is my recipe for Springerele that is in our church cookbook, including >the story about my Springerele molds at the end. > >8 eggs room temperature 8 Œ cups four >2 tsp baking powder 2 tsp Anise extract or Œ tsp anise oil >œ c water Anise seed optional >2 lbs powdered sugar, separated >1 tsp salt-optional >In a medium bowl beat the egg yolks and 1 lb of the sugar, for 15 minutes >on >high speed with an electric mixer, gradually adding the sugar. In a large >bowl beat the other lb of sugar and the egg whites for 15 minutes again >adding the sugar gradually. Combine the yolk mixture in the egg white >mixture bowl and beat until blended. Add the anise extract or the oil and >the water. Mix the baking powder in the flour and add the flour mixture >gradually to the egg mixture Mix first with a mixer and then with hands and >a >wooden spoon. Dough should be stiff, not dry, and not too sticky. If too >dry add a little water, if too sticky add a little flour. Roll dough out >until it is between œ to Ÿ inch thick. Press on the mold and cut out the >cookies. Place cookies close together on a clean dish towel, sprinkled >with >anise seed (optional) Let cookies dry overnight. To bake brush each >cookie >with water and bake in a 325 degree oven for 15 to 18 minutes until the >button is just starting to get golden but not brown. Carefully remove from >pan cook and store in an air tight container. Depending on the side of >your >cookie molds, should yield between 5 and 7 dozen. > >I am fortunate enough to have, as one of my most prized possessions, 6 >wooden >Springerele molds that belong to my great grandmother Anna Dorothy Schaible >Jenter, my grandmother Cora Grossmann Jenter, my two great aunts, Emilie >Jenter Spafard, and Emma Grossmann Dresselhouse, and my dear friend Amanda >Glatz. > >I learned how to make Springerele when I was a small girl, barely able to >reach the counter. Each year as I take out my prize molds, I think of >grandmothers, aunts and dear friends making Springerele too. My recipe >call >for beating the eggs with powdered sugar for 15 minutes with an electric >mixer. Now my great grandmother, and probably my grandmother and aunts as >young girls, did not have electric mixers, but each year patiently carried >on >the family tradition of mixing eggs, sugar, flour and anise by hand, a task >that not man of us would create by hand today. In our world of microwave >ovens, blenders and every modern kitchen aid known to man, I would, in a >flash, give up all my modern kitchen conveniences for one change to spend >the >day at the elbow of my grandmother, my aunts and my dear friend, creating >wonderful works of art, Springerele. Karen L. Jenter > > >A few hints and tricks: >We like our cookies crunchy on the outside but soft on the inside. By >beating the sugar and eggs for 15 minutes, it makes them soft inside. To >keep them soft, add a slice of fresh bread to the container. Change the >slice of bread as needed. I bake my cookies on baking parchment paper. >When >you take them out of the oven, let them set a few minute and you can >carefully peel the cookies from the paper. If you are careful enough, just >brush off any crumbs and use the paper again. You can bake several sheets >of >cookies using the same paper. Discard paper for fresh if it gets ripped or >brittle. Cookies can be baked ahead and left to mellow in the air tight >containers. These cookies freeze well and pack very well for shipping and >mailing. > >Karen JENTER >Michigan >USA > _____________________________________________________________________________________ Get more from the Web. FREE MSN Explorer download : http://explorer.msn.com

In a message dated 12/3/00 6:41:42 PM US Mountain Standard Time, [email protected] writes: > . Back then we did not realize we were just > carrying on a German Tradition. > > WHY did we all think it was SWISS? -- OK maybe that is pretty close to German. Don't forget to dip FRUIT in chocolate chips? Now that takes me back, remember the days when we didn't know how bad this was for us? -- Marge

In a message dated 12/3/00 6:41:42 PM US Mountain Standard Time, [email protected] writes: > I remember my mom made a really great > cheese kind of fondue, that we had pieces of soft garlic type bread to dip > into it. THE crazy thing is NOW this generation thinks this is a NEW invention and would you believe again they are selling fondue pots! My daugher brought home a package of cheese and some "NEW" long forks -- O'man, I had those! -- I had to laugh as my old age was showing. -- Marge

In a message dated 12/3/00 6:21:51 AM US Mountain Standard Time, [email protected] writes: > silvery strands about > a foot long that Mom always draped in little clumps so they really looked > AND on the news the other night they showed an x-ray of a cat's tummy -- GUESS what the cat had eaten? OOPS, I guess he wanted to dine on those fancy shiny ice-cycles! I've used them in the past but haven't for years because they would gum up the sweeper -- and now am glad as my fool cat thinks the tree is a big cat toy, SO nothing on it can be harmful I guess. -- Marge

Thank you for those photos! They added tremendously to the word descriptions. GH. At 04:47 PM 12/2/00 -0800, you wrote: > In reference to my previous posting ......... > >"Just a thought ... if anyones interested, I could put some photos of > German / Austrian grave sites I took while I was there in the late > 70's. Let me know .. and if there's enough interest, I'll set it up" > > >...... go here to see the three photos ...... >http://angelfire.com/wa2/testbase ...... > > >I hope this is what you were looking for > >Thanks > >Dick S. > >

Hi everyone, I remember fondly fondue pots in the 1960's when I was a teenager. We had one and still have it, we now use it for heating items on a buffet table. I can remember the first time we used it, my younger brother and I and my mom thought it was great. My dad didn't. I remember my mom made a really great cheese kind of fondue, that we had pieces of soft garlic type bread to dip into it. My dad's bread kept falling off his long fork and I think my brother was the one who retrieved all of my dad's bread and ate it. Needless to say, dad probably did not get much to eat and probably ended up eating a sandwich, probably knockwurst. We still use the pot, for heating things on a party table, but I could not begin to know where those really neat long forks went. I guess my dad did not realize being of German ancestry, what a German Tradition he was doing. I will have to remind him of the experience and see if he remembers. Thanks for reminding us all of us baby boomers and our fondue pots in the 60's. Back then we did not realize we were just carrying on a German Tradition. Karen JENTER Michigan USA

Hello Everyone, When I received the digest version, with my cookie recipes, it seems that some of the measurements, especially those like one half cup, was garbled in transmission, at least on AOL they were. If they were garbled, and you cannot tell the true measurements on some of the ingredients, can someone let me know and I will resend them using wording like one half cut, two thirds cup, or what. I am not sure how to change my "Word" program which takes my measurements and converts them to the teeny tiny ones. Sorry if this has caused confusion. Karen JENTER Michigan USA

When my brother and I were growing up, Hickory Nuts Drops at Christmas Time and Hickory Nut frosting on your birthday cake was a special treat. But unless you are blessed with a Hickory nut tree, or have a secret source, they may be hard to find. I am not sure if Hickory nut trees grow in Germany, but we used to have an abundance of them in Lower Michigan. Sadly, the trees have now all but disappeared. Hickory nuts were used a lot by German immigrants in our area in Michigan. I remember a widow lady in our church, a Mrs. Weidmann. She had Hickory nuts, and she used to sell them by the quart. She also had the most wonderful garden in the summer and she used to peddle her fruits, especially strawberries and vegetables all over our little town in her little red wagon. This recipe is from my grandpa Jenter's first cousin, Adena Lehmann. To us "kids" Adena was always Deanie. This recipe is typical of how my grandmother used to cook. She could not tell you exact amounts. She would say, butter the size of an egg, but never told you if it was a chicken egg or a sparrow egg. Also you should add flour to the dough until it was stiff enough to hold up a spoon, but she never told you how heavy of a spoon. HA!! It has been a couple of years since my mom and I made these at Christmas time, so I cannot tell you exactly how much flour to use, I would start with a tablespoon at a time. And then bake them for 4-5 minutes to see if they are lightly golden on the bottom and set. This recipe from my grandpa's cousin is a most cherished recipe in our German Cookie Recipe collection. I hope you enjoy them also. Hickory Nut Drops 6 large egg whites 1 lb powdered sugar 1 c hickory nutmeats, ground finely 1 tsp baking powder 1 ½ tsp vanilla or lemon extract flour Beat egg whites until stiff, gradually adding sugar and nuts. Add baking powder and flavoring. Add enough flour so mix will drop from a spoon and still mound on the cookie sheet. Bake in a quick oven, 325 degrees until just set. Carefully remove from a pan, store in an airtight container. This is also the way my grandmother and aunts cooked, they could not tell you exactly the measurements. It was butter the size of an egg, but they never told you how big of an egg. HA!! It has been several years since my mom and I made these cookies. I would say add the flour a tablespoon at a time. You just have to experiment. I would bake them about 7 minutes and check to see if the bottom is light golden and the cookie is set. Karen JENTER Michigan USA

You can find a Fondue Set at Service Merchandise for about $ 25. Merry Christmas Brigitte, Houston TX [email protected] >From: [email protected] >Reply-To: [email protected] >To: [email protected] >Subject: Re: [GERMAN-LIFE] Real Candles >Date: Sat, 2 Dec 2000 23:12:21 EST > >In a message dated 12/2/00 10:04:09 AM US Mountain Standard Time, >[email protected] writes: > > > > OK, first you need a "fondue" equipment (don't know whether it's known >in > > > >For those of us willing to admit it -- IN the 60's this was HOT to do >fondue! > One of my kids discovered a "NEW" restraurant in Phoenix Arizone which >does >this, she thought she'd discovered something really NEW! SORRY KID we had >fondue parties when I was your age!!! We didn't DO the meat all that much >but know that it's essentially frying the meat in hot oil then you'd dip >the >fried meats in sauces. (As I recall there were different 'friers' for MEAT >fondue as the CHEESE, and chocolate ones were over candles. I suspect this >fell out of favor when we noticed that dining on cheeses, chocolates and >FRIED MEAT wasn't all that HEART Healthy! -- marge > _____________________________________________________________________________________ Get more from the Web. FREE MSN Explorer download : http://explorer.msn.com

<<The German ones we had were really metal, kind of like foil,>> Aluminium, by the way _________________________ Heinz L. Zulauf Flotowstrasse 9 D-64287 Darmstadt Germany e-mail: [email protected] Visit my Private Homepage "The Classical Music Site" http://myweb.vector.ch/zulauf _________________________ ----- Original Message ----- From: "Mike and Dorie Brennecke" <[email protected]> To: "Heinz L. Zulauf" <[email protected]>; <[email protected]> Sent: Sunday, December 03, 2000 2:17 PM Subject: Re: [GERMAN-LIFE] Real Candles We always had icicles from Germany to put on our tree--silvery strands about a foot long that Mom always draped in little clumps so they really looked like icicles. The ones in the US are made of plastic and just don't have the same effect because they aren't heavy enough. The German ones we had were really metal, kind of like foil, and much heavier so they hung really straight. It turned out they were leaded, and I guess they stopped making them because the lead was dangerous or something. But we loved them, and when we couldn't get them anymore, Mom used the ones we had over and over until they just fell apart! Dorie ----- Original Message ----- From: Heinz L. Zulauf <[email protected]> To: <[email protected]> Sent: Saturday, December 02, 2000 7:39 AM Subject: Re: [GERMAN-LIFE] Real Candles > <<Heinz you live in Germany, let us know what you do on Christmas evening, > or a story what come to mind, from other Christmas evenings.>> > > Katharina, > > your description is as good as it can be. It's so typical that there isn't > very much to add. > The procedure you describe used to be the same when I was a child (must be > centuries ago). The husband and the children used to sit around somewhere in > the bedroom (or any other room a family might have had) and the wife used to > prepare the tree in the living room. We didn't have candies on the tree (may > be we couldn't afford it), and some the ornaments must have been at least > one hundred years old. Electric candles just didn't exist but we had a lot > of silvery lametta (angels' hair) and wooden ornaments. We used to go to the > Christmas service at around 5 p.m. > By the way, the whole procedure is still the same, noew as our children have > left and live in their own homes. My wife and I still have a smallish > Christmas tree with real candles and lametta and my sons come to see us in > the afternoon and celebrate Christmas Eve with us. The Christmas Dinner > habits have changed a bit since money is no longer at short supply. We now > use to have a Swiss meat fondue instead of "Frankfurter" or "Wiener", but > other than this most of the traditions have survived. > Any more questions? > > Heinz > _________________________ > Heinz L. Zulauf > Flotowstrasse 9 > D-64287 Darmstadt > Germany > e-mail: [email protected] > > Visit my Private Homepage > "The Classical Music Site" > http://myweb.vector.ch/zulauf > _________________________ > ----- Original Message ----- > From: "Katharina Hines" <[email protected]> > To: <[email protected]> > Sent: Saturday, December 02, 2000 1:07 PM > Subject: Re: [GERMAN-LIFE] Real Candles > > > The town I visit last, in Hessen, they had real candles on the Christmas > tree in church for the Christmas service. > As a child our church had two very big Christmas trees in the Church. > Each one had real candles on them. > There were 3 Christmas services in the evening and one at midnight. > Before each service all new candle would be placed on the tree. > > My family also has real candles on the christmas tree. > In the States you put a tree up around Thanksgiving. > In Germany you don't buy the tree till a few days before Christmas. > As a child , I was told ' stay in your room' from late afternoon till > Christmas eve, because the Christ-child( Christkind) will come tonight. > With out you knowing, your parents prepare the Christmas tree > (Weihnachtsbaum0.The Ornaments varies from one household to an other. > Ranging from home-made, all-natural and bought ornaments. > We always had candy on the tree, the candy we could eat off the tree, till > the tree came down. We would call it "Plündern " > After sun set we would go the Church service. > After we came home, we had to wait, till all the candles on the christmas > tree where lit. Then a little bell would ring, and we could enter the Gute > Stube (living room). > The family sings Christmas carols ,read the Christmas story, or read > Christmas poems. Then the Bescherung (gift opening) got started. > After that we would eat the dinner. > Some families eat the dinner before the Bescherung. > Heinz you live in Germany, let us know what you do on Christmas evening, > or a story what come to mind, from other Christmas evenings. > > Katharina > > > >In Germany our friends don't decorate their tree until Christmas Eve and > >they > >do use real candles. Remember they are using beeswax candles which burn > >very > >slowly and don't drip much. They also only put about 12 candles on a tree > >and someone is in the room at all times when they are lit. Jerilyn > > > >Jerilyn Lappin Koskan > >Cook Co., Illinois > >[email protected] > >FTM user > > > >BREWER-Daniel Belmont, OH, Northumberland, Indiana and Jefferson, PA > >DAVIS/DAVIDSON-Marium/Mary b1803 Bucks, PA Mother Rachel Greene > >DUSATKO-Barbara, Anton late 1800s Butler, NE > >DYE-William, David, Daniel in Monroe, OH early 1800s. > >FISHER-Joseph, b abt 1805 OH, last Morgan, OH 1850. Wife Judith Lappin. > >Children John, Knight, Elizabeth, Thomas, Hannah, Mary, Rachel, Ruth > >GRAY-Ogden b 1850 Morgan, OH, d Fulton, IL. Children - Ogden, Lafayette, > >Mary A., Cornelius, Elizabeth, Rachel > >GREENE-Rachel, b abt 1770, Bucks, PA > >HANNA-Archibald, d 1793 Westmoreland, PA Children Hugh, William, Hannah, > >Mary > >(wed Robert Williams) > >KIRK-Elizabeth, Quaker, daughter Joseph Kirk/Judith Knight, wed Robert > >Lappin > >abt 1790. Chester & Fayette, PA Belmont, OH > >KOSKAN-Vaclav, b 1850s Czechoslovakia d Butler, NE > >LAPPIN-PA and OH late 1700s/1800s > >LEAK/LEEK-MD & Eastern, OH in late 1700s and 1800s > >MITCHELL-Thomas Mitchell, b 1770s Greene, PA -d Monroe, OH. Daughter Maria > >wed William Dye. > > > >MONROE-Nicholas Monroe, b PA, died Belmont, OH early 1850s. Children > >Curtis, > >William, John, Samuel, Mary (Hendershot), Eleanor (Maring), Rebecca > >(Murphy), > >Miller, George, Richard. > >MONTGOMERY-Daniel, d 1842 Vinton, OH Family to Wayne, IL Wife Alice Lappin, > >Children William, Mariah, John, Elizabeth, Rachel, Letticia, Ruth, Euphemia > >OATES-Sarah Elizabeth born Lewis, WV, adopted Samuel McCluster - to > >Decatur, > >KS Parents supposedly Elizabeth Puffenbarger/Benjamin Oates > >SLUSHER-Frederick, b PA, lived Monroe, OH, d Wayne, IL > >SMITH-Aaron 1755/Anna Foster Bucks, PA Children John, Amos, Hannah, Samuel, > >Charles, Mary > >STARBUCKS-John and Ann Lappin of Belmont, OH > >STARKEY - b 1810 PA, wed Belmont, OH > >TODD - Wm. & Rachel Lappin, d late 1800s Morgan, OH > >WADSWORTH-Alcinda, Martha, Wm., Rachel, Emily, Ruth b Belmont, OH > > > > ____________________________________________________________________________ > _________ > Get more from the Web. FREE MSN Explorer download : http://explorer.msn.com > >