Hallowe'en
But back to business. I am far from over with collecting street games and will return to it, but as next week is Hallowe'en, I would like to ask among you how you celebrated (or not) Hallowe'en in the fifties.
I was not allowed to go out guising - and part of the reason must have been that as my Mum ran a fruit and veg. shop (always called a fruiterer's), Hallowe'en was always a very busy day in the shop and she stayed open quite late. She bought in, from the fruit market in Glasgow and from wholesale fruit merchants, crates of fairly cheap apples, many of them coxes. It was also the season for pomegranates (packed in sawdust in wooden cases) - and these sold well even though the shop was in a fairly poor area. Tangerines, mandarins, and oranges were also great sellers, as well as peanuts and hazelnuts. The more exotic brazil nuts, walnuts, and almonds, were harder to shift.
Other big sellers were toffee or candy apples. She bought in the wooden sticks, thin and about 4 in long: pierced the apples with the stick, and then covered the apple with the warm toffee/candy. They sold like hot cakes. As a special treat, my sister and myself would get a Mackintosh red candy apple. The Mac reds were brought into Britain from the Eastern seaboard in the States.
But we can't forget the vegetables. Hallowe'en was when turnip truly came into its own. Those were the days when turnips were massive. Do you remember? The pumpkin, a foreign invention, was naewhair. The top of the turnip was cut off : two little round holes made on either side of what was to become a lantern lid: and string was attached through the holes. Then with a sharp knife and a spoon the inside of the turnip was scooped out and used for soup. The sharp knife was used on the empty shell to carve out eyes, a nose, and a mouth, the more ghoulish the better. The string from the lid was then fastened through the sides of the turnip shell. Finally, a candle end was put inside and lit, and the lid put on straight - great on a dark night.
The big event was, of course, dookin for apples. In our house, this meant getting pretty wet! No forks or hands were allowed: it was just a simple matter of tipping apples into a big bowl of cold water - usually the washing up bowl- and one after the other putting their heads into the water and trying to get out an apple. There were newspapers over the floor to try and catch the drips but the floor could end up a right mess.
Now why do we do it? What is well documented is that dookin for apples has been going on at least for several hundred years.
I had a look at the urban legends website and I quote from them
"British author W. H. Davenport Adams, who attributed belief in the prognosticative power of apples to "old Celtic fairy lore," described the game as follows in his 1902 book, Curiosities of Superstition:
[The apples] are thrown into a tub of water, and you endeavour to catch one in your mouth as they bob round and round in provoking fashion. When you have caught one, you peel it carefully, and pass the long strip of peel thrice, sunwise, round your head; after which you throw it over your shoulder, and it falls to the ground in the shape of the initial letter of your true love's name."Now I cannot remember trying to bite at a treacle scone, hung from a string, (again no hands allowed), but I am sure I remember reading about it in the Broons and in Oor Wullie. (No doubt the sister will correct my failing memory!)
I would love to hear what you got up to. Did you dress up and go guising? What did you do as your party piece?
What, to me , was a great treat was a cloutie dumpling, and I will be making one again this year, so let me share the recipe with you, and if you try it, good luck. For days afterwards it is great sliced, heated under the grill, and served with a sprinkling of caster sugar.
Cloutie Dumpling
Ingredients
1lb self raising flour
6oz breadcrumbs
8oz suet
8oz sugar
12oz sultanas
8oz currants
8oz raisins
1oz peel
1 grated apple
1 grated carrot
1 level teasp salt
3 heaped teasps mixed spice
1 rounded teasp cinnamon
Method
Mix all ingredients in large bowl. Mix in water: no set amount, but the mixture should be gooey and wet.
Put on a large pot of water to boil. Have a strong piece of linen or clean pillowcase to hand (one that will you will not want to use again). Rinse the cloth/case in the boiling water and then put the cloth/opened pillowcase on the table and sprinkle it/its inside with flour before putting the mixture into it. Tie the cloth/case with string leaving room for the dumpling to swell.
Now PUT A PLATE ON THE BOTTOM OF THE POT and lower in the dumpling. Make sure it is covered with boiling water. PUT THE LID ON TIGHTLY AND KEEP IT ON. Do not take the lid off for the first hour. After one hour, check if more boiling water is needed.
Boil in total for three hours.
Remove the dumpling. It will be very wet. To avoid its falling apart, let it dry off in front of the fire,. slowly opening the cloth, and turning the dumpling so that all sides face the fire in turn.
Well, that's all for now. Hope you are not plagued with Trick and Treat this Hallowe'en.