The document provides details about Christmas traditions and celebrations in several European countries, including Germany, Italy, Poland, and France. Some key points include: - In Germany, Christmas celebrations begin on December 6th with St. Nicholas Day. Traditional foods include suckling pig, sausage, and Christmas stollen. Decorating and presenting the Christmas tree on Christmas Eve is also described. - In Italy, Christmas traditions blend Christian and pagan winter solstice celebrations. On Christmas Eve, families view nativity scenes and have a large feast that often includes fish dishes. Traditional sweets include panettone, torrone, and panforte. - In Poland, Christmas Eve dinner called Wigilia features w

1. 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."

2. RECIPES...
Reisbrei (Rice Porridge)
½ converted rice
1 quart milk
Pinch of salt
4 tbls. sugar
1 tbl. butter
¼ 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 ½ 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 ½ cups flour
¾ cup grated unblanched almonds
1 tsp. cinnamon
½ tsp. powdered cloves
¾ cup mixed candied fruits (orange, lemon and citron peel)
½ 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 ½"
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 ¼ 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.

3. 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.

4. 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 ½ dozen.
"ZUCCHINE IN AGRODOLCE"
(Sweet and Sour Zucchini)
3 tbls. olive oil
4 med. zucchini, thinly sliced
2 cloves garlic, crushed
1 tbl. vinegar
¼ cup water
Salt and pepper
3 tbls. pine nuts
In a large skillet, heat oil and sauté garlic for 2 minutes. Add zucchini and sauté 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
¼ tsp. salt
10 large eggs
16 oz. honey
½ cup pine nuts, toasted
1/3 cup candied orange peels
½ 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

5. 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.
•

6. 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

7. 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.

8. 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 Noëll"
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 Rémi 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 Noël! Noël! 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 crèche," 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-Benoît-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 crèches or grebbes, as
they were called in old French, became a widespread custom.

9. 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
crèche 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 réveillon."
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
"bûche de Noël" 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 père de Noël" or "le petit Jésus." 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 marchés 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 réveillonis 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.

10. Traditional Recipes...
Coming Soon.

11. 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 E’2 class
Frenaros village, Cyprus

12. 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:-

13. 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).
-:¦:-.....-:¦:-.....-:¦:-.....-:¦:-.....-:¦:-
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

14. 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 Noël - 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 crèche - 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 crèche 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.

15. 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
réveillon - 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 yule-
log. 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

16. 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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