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Christmas Stuffing

Published October 01, 2007        by Nicole

A mother with four school-aged children, Mrs. Leta R. Porter, wrote a number of poems which they could use as recitations at school Christmas concerts. The following one was written for our chubby young son. He got it off well and created a big laugh. Because of its success, Mrs. Porter decided to share it with readers of the Farm and 'Ranch 'Review in 1930.

Christmas Recitations

I'll tell you a tale of a very small boy with an appetite large in proportion:

When Christmas time came he ate all he could hold, even ate to the state of distortion.

On turkey and pie and cranberry sauce,

on pudding and cake and much candy, With oranges, apples, popcorn and nuts, he stuffed on whatever came handy.

Now flesh has a limit; most folk will agree, though the spirit be ever so willing; 'Twas really surprising how one little boy could hold such a lot at one filling.

The night came at last; his endurance ebbed fast; the feasting and merriment ended.

Then came a suggestion of punishing pains in a tummy too tightly distended.

"Oh, Gee!" sighed the boy, "It's a whole year again, I must wait for what Santa will send me, And Mother, I'm tired; so put me to bed.

But whatever you do, don't BEND me!"

Cranberry Sauce

This recipe, attributed to a Mrs. McLaren, comes from the High River Cook Book, published by the Ladies Aid of Chalmer's Church in 1907.

  • 1 ½ quarts of cranberries pressed through a colander,
  • 1 ½ quarts of chopped onions,
  • 2 lb. of brown sugar,
  • 1 ½ tablespoonfuls of salt,
  • ¼ cup vinegar,
  • 1 tablespoonful each of ginger, cloves, allspice and cinnamon.
  • Boil until thick.

Christmas Fig Cake

Mrs. W H. Todd's recipe for fig cake also appeared in the High River Cook Book.

1 cup of butter creamed,

1 ½ cups of sugar,

1 cup of milk,

3 cups of flour,

3 level teaspoonfuls of baking powder sifted with flour (sift flour three times),

4 egg whites

Bake in two layers.

Add to the remainder the yolks of two eggs, ½ cup each of raisins and currants, a sprinkle of sliced citron, one grated nutmeg, one-half teaspoonful each of cinnamon and cloves, two tablespoonfuls of molasses and one-quarter of a cup of flour. Bake in a tin the same size as other layers and put together with the following fig filling: Chop one pound of figs, add one-half cup of sugar and one cup of water, stew until soft and smooth. Spread between layers and ice the top with chocolate icing.