We thought it would be good for you to see some of our lessons at Burnside so we recorded us at work in English, German and English. How do they compare?

Year 10 Video Footage

Christmas Magazine 2008

We wish you all a Merry Christmas and a Happy New Year.

The Burnside Comenius Team

History of Christmas

No era in history however, has influenced the way in which we celebrate Christmas in Great Britain, quite as much as the Victorians.

Before Victoria’s reign started in 1837 nobody in Britain had heard of Santa Claus or Christmas Crackers. No Christmas cards were sent and most people did not have holidays from work. The wealth and technologies generated by the industrial revolution of the Victorian era changed the face of Christmas forever. Sentimental do-gooders like Charles Dickens wrote books like “Christmas Carol”, published in 1843, which actually encouraged rich Victorian’s to redistribute their wealth by giving money and gifts to the poor - Humbug!

The holidays

The wealth generated by the new factories and industries of the Victorian age allowed middle class families in England and Wales to take time off work and celebrate over two days, Christmas Day and Boxing Day. The Scots have always preferred to postpone the celebrations for a few days to welcome in the New Year, in the style that is Hogmanay. Christmas Day itself did not become a holiday in Scotland until many years after Victoria’s reign and it has only been within the last 20-30 years that this has been extended to include Boxing Day.

Santa

The Gifts

At the start of Victoria’s reign, children’s toys tended to be handmade and therefore expensive. With factories however came mass production, which brought with it games, dolls, books and clockwork toys all at a more affordable price. Affordable that is to “middle class” children. In a “poor child’s” Christmas stocking, which first became popular from around 1870, only an apple, orange and a few nuts could be found.

Father Christmas / Santa Claus

From the 1870’s Sinter Klass became known in Britain as Santa Claus and with him came his unique gift and toy distribution system - reindeer and sleigh.

Turkey Time

Turkeys had been brought to Britain from America hundreds of years before Victorian times. When Victoria first came to the throne however, both chicken and turkey were too expensive for most people to enjoy. In northern England roast beef was the traditional fayre for Christmas dinner while in London and the south, goose was favourite. By the end of the century most people feasted on turkey for their Christmas dinner.

Christmas Cards

The “Penny Post” was first introduced in Britain in 1840 by Rowland Hill. The idea was simple, a penny stamp paid for the postage of a letter or card to anywhere in Britain. This simple idea paved the way for the sending of the first Christmas cards. Sir Henry Cole tested the water in 1843 by printing a thousand cards for sale in his art shop in London at one shilling each. The popularity of sending cards was helped along when in 1870 a halfpenny postage rate was introduced as a result of the efficiencies brought about by those new fangled railways.

Tree

The Tree

Queen Victoria’s German husband Prince Albert helped to make the Christmas tree as popular in Britain as they where in his native Germany, when he brought one to Windsor Castle in the 1840’s.

The Crackers

Invented by Tom Smith, a London sweet maker in 1846. The original idea was to wrap his sweets in a twist of fancy coloured paper, but this developed and sold much better when he added love notes (motto’s), paper hats, small toys and made them go off BANG!

Carol Singers

Carol Singers and Musicians “The Waits” visited houses singing and playing the new popular carols;

• 1843 - O Come all ye Faithful
• 1848 - Once in Royal David’s City
• 1851 - See Amid the Winters Snow
• 1868 - O Little Town of Bethlehem
• 1883 - Away in a Manger

Usually people celebrate Boxing Day on the 26th of December. It is spent with family and friends at open gatherings with lots of food, fun, friendship and love.

Boxing Day was also called because it was the custom on that day for tradesmen to collect their Christmas boxes or gifts in return for good and reliable service through out the year.

This is all the best Christmas carols ever sang. Prepare to be amazed.

Deck the halls

Deck the halls with boughs of holly Fa-la-la-la-la, la-la-la-la ‘Tis the season to be jolly Fa-la-la-la-la, la-la-la-la. Don we now our gay apparel Fa-la-la, la-la-la, la-la-la. Troll the ancient Yule-tide carol Fa-la-la-la-la, la-la-la-la. See the blazing Yule before us. Fa-la-la-la-la, la-la-la-la Strike the harp and join the chorus. Fa-la-la-la-la, la-la-la-la Follow me in merry measure. Fa-la-la-la-la, la-la-la-la While I tell of Yule-tide treasure. Fa-la-la-la-la, la-la-la-la Fast away the old year passes. Fa-la-la-la-la, la-la-la-la Hail the new year, lads and lasses Fa-la-la-la-la, la-la-la-la Sing we joyous, all together. Fa-la-la-la-la, la-la-la-la heedless of the wind and weather. Fa-la-la-la-la, la-la-la-la.

Angels from the realms of glory

Angels from the realms of glory, Wing your flight o’er all the earth Ye who sang creations story, Now proclaim messiah’s birth Come and worship, come and worship, Worship Christ the new-born king
Shepherds in the field abiding, Watching oe’r your flocks by night God with man is now residing, Yonder shines the infant light.
Sages leave your contemplations, Brighter visions beam afar. Seek the great desire of nations, Ye have seen his natal star. Saints before the altar bending, Watching long in hope and fear Suddenly the Lord descending In his temple shall appear.

Frosty the snowman

Frosty the snowman was a jolly happy soul, With a corncob pipe and a button nose and two eyes made out of coal. Frosty the snowman is a fairy tale, they say, He was made of snow but the children know how he came to life one day. There must have been some magic in that old silk hat they found. For when they placed it on his head he began to dance around. O, Frosty the snowman was alive as he could be, And the children say he could laugh and play just the same as you and me. Thumpetty thump thump, thumpety thump thump, Look at Frosty go. Thumpetty thump thump, thumpety thump thump, Over the hills of snow. Frosty the snowman knew the sun was hot that day, So he said, “Let’s run and we’ll have some fun now before I melt away.” Down to the village, with a broomstick in his hand, Running here and there all around the square saying, Catch me if you can. He led them down the streets of town right to the traffic cop. And he only paused a moment when he heard him holler “Stop!” For Frosty the snow man had to hurry on his way, But he waved goodbye saying, “Don’t you cry, I’ll be back again some day.” Thumpetty thump thump, thumpety thump thump, Look at Frosty go. Thumpetty thump thump, thumpety thump thump, Over the hills of snow.

Good king Wenceslas

Good King Wenceslas looked out, On the Feast of Stephen, When the snow lay round about, Deep and crisp and even; Brightly shone the moon that night, Tho’ the frost was cruel, When a poor man came in sight, Gath’ring winter fuel. “Hither, page, and stand by me, If thou know’st it, telling, Yonder peasant, who is he? Where and what his dwelling?” “Sire, he lives a good league hence, Underneath the mountain; Right against the forest fence, By Saint Agnes’ fountain.” “Bring me flesh, and bring me wine, Bring me pine logs hither: Thou and I will see him dine, When we bear them thither.” Page and monarch, forth they went, Forth they went together; Thro’ the rude wind’s wild lament And the bitter weather. “Sire, the night is darker now, And the wind blows stronger; Fails my heart, I know not how, I can go no longer.” Mark my footsteps, good my page; Tread thou in them boldly: Thou shalt find the winter’s rage Freeze thy blood less coldly.” In his master’s steps he trod Where the snow lay dinted; Heat was in the very sod Which the saint had printed. Therefore, Christian men, be sure, Wealth or rank possessing, Ye who now will bless the poor, Shall yourselves find blessing.

Ingredients for a Christmas Cake…!

Christmas Cake

• 1lb Self raising flour
• 6 Eggs
• ¾ lb Butter
• Pinch Salt
• 1lb Sultanas
• ¼ lb Raisins
• 1lb Currants
• 6 ozs Candied peel
• ¾ lb Brown sugar (must be demarara)
• 2 ozs Cherries
• ¼ lb Chopped almonds
• 2 tablespoons Dark treacle
• ½ teaspoonful Mixed spices
• 1glass Brandy
• Almond Paste

Method

Beat the butter and sugar to a cream, add each egg separately until the mixture is stiff and uniform. Stir in the sifted flour, the salt, the chopped almonds, the spices, the treacle and the brandy. Mix well, then transfer to a tin well lined with greased paper and bake for 6hrs 20m mins with regulo at Mark 1. Tie a peice of brown paper round the outside of the tin while cooking. Keep 4 2-3 weeks at least before cutting . Cover with almond paste and, when set, add Royal Icing. After that you can decorate.

For the Almond Paste. This makes about 2&1/4 lbs of paste, sufficent 4 covering a cake weighing 3-3&1/2 lbs. Crush any lumps in the icing sugarand pass itn through a very fine sieve. Mix together the sugars and almonds. Beat the eggs. Mix all the ingredients together, adding the egg gradually, working first with a wooden spoon, and then with your hands. Brush the cake with a thin layer of jelly, or seedless jam, before covering it with the almond paste. Leave to set and then cover with Royal Icing .

Christmas Pudding

Christmas Pud

• 8 oz currants
• 8 oz sultanas
• 6 oz raisins
• 2 oz mixed peel
• 1 tablesp mixed spice
• 1 teasp nutmeg
• 4 oz brown sugar
• 6 oz fat (margarine)
• 9 tablesp milk
• 6 tablsp brandy
• 1 tablesp golden syrup
• 1 tablesp apricot jam
• 1 orange (rind and juice)
• 5 oz self raising flour
• 5 oz light bread crumbs
• 4 eggs slightly beaten

Method

Wash and dry all fruit and peel. Cream fat and sugar well. Sift together flour, mixed spice and nutmeg and add bread crumbs. Add altenatively to the creamed fat, the flour and crumb mixture and a little at a time of the beaten eggs. Then add dried fruit, a little at a time. Add milk and brandy a spoonful at a time, stirring slowly. Add rest of the indregients and stir. Line bottom of a greased pudding bowl. Spoon mixture into bowl. Cover with greaseproof paper and tie tightly with string. Put in a saucepan of boiling water and boil slowly for 5 to 6 hours, adding water to the saucepan only when needed. If you are adding 5p pieces, boil them first for 5 minutes, dry them and rub them in a little flour before adding to the mixture. The pudding can be kept for weeks before Christmas. On Christmas day , warm throough thoroughly in a saucepan of boiling water.

Mince pies

Christmas Mince Pie

• 8 oz butter, softened
• 1 lb all purpose flour
• 2 oz icing sugar
• 2 egg yolks
• 1 lb mincemeat
• an ounce or two of brandy or rum
• if desired beaten egg, to glaze bun tins to make 30 pies

Method

Cut the butter into cubes. Sift the flour into a mixing bowl. Add the butter and, using your fingertips, rub the butter into the flour until it resembles fine breadcrumbs. Stir in the icing sugar. Make a well in the centre; stir in the egg yolk and about 3-4 tbsp iced water to make soft but not sticky dough. Knead lightly to form smooth dough (if there is time - chill for 30 minutes). Preheat oven to mark 400F or gas mark 6.

On a floured surface, roll out two thirds of the dough and cut out 30 rounds using a 2-½ inch fluted cutter. Use to line the bun tins. Fill with mince.

Re-roll remaining pastry and trimmings and cut out circles using a 2 in cutter. Dampen edges of circle and place on pies. Seal edges, brush tops with beaten egg and cook for 20 minutes.

If desired, mix some (to taste) of the brandy or rum into the mincemeat. Mixture will be a little looser. Delicious when served alone or with custard (British - of course) or cream we highly recommend sampling the recipe repeatedly!!

Chocolate log ..!!

Christmas Chocolate Log

• 3 eggs
• 75 g (3 oz) caster sugar
• 2 tablespoons cocoa powder,sifted
• 65 g (2 1/2 oz) plain flour, sifted

The filling and icing

• 100 g (4 oz) butter or margarine
• 225 g (8 oz) icing sugar
• 50 g (2 oz) plain chocolate holly leaves and icing sugar to decorate

Method

Line and grease a 23 x 30 cm/9 x 12 inch Swiss roll tin. Whisk the eggs and sugar until pale and very thick.

Fold in the cocoa and flour with a metal spoon, then pour the mixture into the tin. Bake in a hot oven for 7 - 10 minutes.

Place a clean tea-towel on a work surface, cover with greaseproof paper and sprinkle with caster sugar. Turn the Swiss roll out on to the paper. Trim off the crusty edges and lay a sheet of greaseproof paper on top.

Roll up tightly to enclose the paper. Cool.

Beat the butter or margarine and icing sugar until pale. Melt the chocolate in a basin over a saucepan of hot water and add it to the mixture. Unroll the cake, remove paper and spread with some butter cream. Roll up and cover with the remaining butter cream. Decorate as shown.

Freezer Tip

Open freeze the cake until firm then place in a polythene box. Remove from box and defrost at room temperature.

Sherry Trifle

Sherry Trifle

• 1/4 tsp. salt
• 2 egg whites
• sugar
• 6 egg yolks
• Vanilla extract
• 1/2 cup raspberry jam
• 1/4 cup Cream Sherry
• 1/2 cup crushed macaroons (about 6)
• 2 cups milk
• 1 cup Heavy (or Whipping) Cream
• Toasted, slivered Almonds & candied Cherries (optional )

Method

Grease bottom of 9″ round cake pan; line with wax paper. In cupwith fork, mix flour, baking powder and salt. In small bowl withmixer on high, beat egg whites until soft peaks form; graduallysprinkle in 3 tbs. sugar, beating until sugar is dissolved and whitesstand in stiff, glossy peaks. In medium bowl at high speed, beat 2egg yolks, 1/4 cup sugar and 1/4 tsp. vanilla extract just untilthick.

Preheat oven to 375 f. Sprinkle flour mixture over beaten yolkmixture in medium bowl.

Add beaten egg whites to mixtures in medium bowl, then withspatula, gently fold until blended. Spread batter evenly in 9″ pan.

Bake 15 mins. Cool in pan for 10 minutes, then remove from pan andcool on wire rack.

Cut cake horizontally in half. Spread lower half with jam andreplace top. Cut into bite-sized pieces and place randomly in bottomof glass bowl.

Sprinkle with sherry. Save 2 Tbsp of macaroons and sprinkle restover cake. Set bowl aside.
In saucepan over low heat, cook milk, 4 egg yolks and 3 Tbsp.sugar, stirring until thickened. Remove from heat ; add 1/2tsp.vanilla extract.

Pour custard over cake in glass bowl. Cover surface with plasticwrap; refrigerate about 2 hours. Sprinkle the saved macaroons overcustard surface.

Spoon whipped cream into piping bag and use to decorate top ofcustard. leaving centre potion of top showing.

Butter Shortbread

Ingredients

• 9oz plain (all purpose) flour
• 3oz caster sugar
• 6oz unsalted butter (NOT MARGARINE)

Preparation

Mix flour and sugar. Rub in butter and knead with warm hands until thoroughly combined and smooth (no cracks) – overwork rather than underwork.

Divide into two equal parts and press into the bottom of 2 x 7” lightly buttered cake tins (it should be quite thin). Flute edges with your knuckle. Prick all over with a fork and mark each one into six sections. Sprinkle with granulated sugar.

Bake at 160C for 30 mins. When done it should just start to brown and look a little risen and spongy. Leave to cool just a little then retrace the sections right through the shortbread (do this before it gets cold as the cake becomes very brittle and will break when you try to cut it). Turn out the sections when cold.

NOTE: ENGLISH CAKES MUST ALWAYS BE MADE WITH BUTTER – UNSALTED IF POSSIBLE

Chocolate Fruit and Nut Truffles

Truffle

Ingredients

• 9 ounces bittersweet chocolate
• 2 tablespoons heavy cream
• 2 tablespoons cognac or rum
• 1 1/4 cups apricots, finely chopped
• 1/2 cup hazelnuts, finely chopped
• 2 tablespoons crystallized ginger, minced
• 2 tablespoons confectioners sugar, sifted
• 30 hazelnut halves

Introduction:
An irresistible indulgence or a luscious gift for a special occasion, these chocolate truffles will delight your family and friends.

Makes 30 servings.
Preparation time: 1 hour.

Step 1:
Line a large baking sheet with baking parchment or aluminum foil.

Step 2:
In the top of a double boiler over low heat, stir 4 ounces of the chocolate until melted.

Step 3:
Remove from the heat and beat in the cream and cognac. Blend in the apricots, chopped hazelnuts, ginger, and confectioners sugar. Stir well to combine.

Step 4:
Chill the mixture, if necessary, until firm enough to handle. Form into 1-inch balls and set aside on a sheet of wax paper.

Step 5:
In the top of a double boiler over low heat, stir the remaining 5 ounces of chocolate until melted. Remove from the heat.

Step 6:
Using a fork, dip each truffle into the melted chocolate, allowing any excess to run off. Place the truffles on the prepared baking sheet. Top each with a hazelnut half and chill.

Step 7:
When the chocolate has set, the truffles can be stored in an airtight container in the refrigerator for up to 1 month.

Old-Time Peanut Brittle

Ingredients

• 3/4 cup sugar
• 3/4 cup light corn syrup
• 1/4 cup water
• 3 tablespoons butter or margarine (at room temperature)
• 1 1/2 cup shelled raw peanuts or coarsely chopped raw cashews
• 2 teaspoon vanilla
• 1 teaspoon baking soda

Nutritional Information
1 Piece:

• Calories 57
• Total Fat 3g
• Saturated Fat 1g
• Protein 1g
• Carbohydrate 7g
• Fiber 0g
• Sodium 39mg
• Cholesterol 2mg

Introduction:
The key to perfect brittle is adding baking soda. It reacts with the caramelzed sugar to make the candy porous and not too hard-so it’s easy to eat.

Makes about 1 pound (50 pieces).
Preparation time: 20 minutes.
Chilling time: 30 minutes.

Step 1:
Butter a large baking sheet; set aside. In a large havey saucepan, combine the sugar, corn syrup, water, and butter. Bring to a boil over moderately high heat, stirring constantly with a wooden spoon to dissolve sugar. (Avoid splashing mixture onton side of the pan.) Boil for 3 minutes. If using a candy thermometer, carefully clip to the side of the pan, making sure the bulb is immersed but not touching the bottom of pan.

Step 2:
Cook over moderate heat, stirring occasionally, to 240°F on candy thermometer, soft-ball stage (10 to 12 minutes). (Or, use this cold water test. Using a spoon, drop small amount of hot mixture into very cold, but not icy water. Dip your fingers into water and form mixture into a ball. Remove ball from water; it should immediately flatten and run between your fingers.)

Step 3:
Stir in peanuts. Cook over moderate heat, stirring constantly, to 300° on candy thermometer, hard-crack stage (10 to 15 minutes). (Using a spoon, drop a small amount of hot mixture into very cold, but not icy, water. It should separate into hard, brittle threads that snap easily.) Watch carefully so mixture does not burn.

Step 4:
Remove the pan from heat; remove the thermometer from the saucepan. Immediately stir vanilla and baking soda into hot mixture, stirring constantly until light and foamy. Quickly pour and spread mixture onton prepared baking sheet.

Step 5:
With 2 forks, lift and pull candy into 14 x 12-inch rectangle. Pull gently to avoid tearing. Cool completely on wire rack. Break candy into pieces. To store, cover tightly.

Snowballs

Snowballs

Ingredients

• 2 cups sifted all-purpose flour
• 3/4 teaspoon salt
• 1 cup (2 sticks) unsalted butter or margarine
• 1/2 cup granulated sugar
• 1 tablespoon vanilla extract
• 1 cup finely chopped pecans
• 3/4 cup sifted confectioners sugar

Nutritional Information
1 cookie:

• Calories 81
• Saturated Fat 3g
• Total Fat 6g
• Protein 1g
• Carbohydrate 8g
• Fiber 0g
• Sodium 33mg
• Cholesterol 11mg

Introduction:
This version of one of America’s favorite cookies comes from Jean Dittrich of Mansfield, Ohio, who often serves them when entertaining friends.

Makes about 4 dozen cookies. For more, just double the recipe.
Preparation time: 45 minutes.
Cooking time: 25 minutes.
Cooling time: 15 minutes.

Step 1:
Preheat the oven to 325°F; butter two baking sheets. Onto a piece of wax paper, sift the flour and salt. In a medium-size bowl, with an electric mixer on high, cream the butter and granulated sugar until light and fluffy. Blend in the vanilla.

Step 2:
Using a wooden spoon, stir in the flour mixture, then the pecans. Dust your hands with a little of the confectioners sugar and roll the dough into 1-inch balls. Place 2 inches apart on the baking sheets and bake for 25 minutes or just until light brown.

Step 3:
Transfer to racks to cool for 15 minutes, then roll in the confectioners sugar. These cookies keep well in an airtight container for up to 2 weeks. Do not freeze them.

Christmas
poem by Joan Clifton Costner

C is for the Christ Child and the child in all of us.

H is for the Heart of God, in Whom we place our trust.

R is for our Redeemer, Who is finished with His chore.

I is for Isaiah, who had told it all before.

S is for the Shepherd lowly shepherds came to see.

T is for Three wise men, who were wise beyond degree.

M is for a Manger, a simple manger where He lay.

A is for bright Angels who were standing by that day.

S is for the Star that shone and still shines out today!

For Girls:

1. Puppy Grows
2. My Life Console
3. Amazing Lexie
4. Pink DS Lite
5. Talking Parrot
6. High School Musical 3 Dance Mat
7. Swim to me Puppy
8. Bakugan Spinmaster
9. Baby Born and Magic Potty
10. Elmo Live

For Boys:

1. Silverlit PicooZ Helicopter
2. 20 Q
3. Original Rubik’s cube
4. Ben 10 Puzzle (100 Pieces)
5. Top Gear - Top Trumps
6. Bop It Extreme 2
7. Scene It? The DVD Game Friends
8. Twister
9. Bandai Ben 10 Deluxe Omnitrix
10. Power Rangers Jungle Fury

Stocking

People usually hang stockings on their fire place and they say that if you are naughty you get Coal in it.

Christmas Lights

It is tradition to light your Christmas tree and lots of people now are putting lights up outside their house and on their house.

Year Seven students wrote down their thoughts:

by Amy Ross

Sarah Gilroy

Christmas means everyone enjoying a great day. Its not just about getting presents.
I get up about half seven and open the presents in my stocking. I then go downstairs and open all my presents in my big bag. After that we have a yummy breakfast. Next we play with our presents whilst my mum makes the Christmas dinner. Then we eat our dinner. After that we watch a DVD or television. At night we watch what’s on TV.

Jared Studholm

On Christmas Eve my mam likes to read a Christmas story, after she has read the story we are allowed to open one little present normally its just a little toy or a book. After all that I lay in bed unable to sleep too excited about the next day.

When Christmas day finally comes, me my brother and my sister shoot down the stairs into the living room to find lots coloured fully rapped presents under the Christmas tree.

Joseph Stoddart

Lynsey Marie Charlton

Christmas means to me spending quality time with family. Watching their faces when they open their presents with a smile then they say thank you.

We normally go down stairs in pyjamas and open my presents with my mam and dad. I save some to open later. We get dressed and take us and my nana to see my cousins. After we have seen them we go home and wait for my nana and grandad my auntie and cousin. Sometimes my other auntie and cousin. While diner is getting ready the men go for a drink and we open our presents. When we are finished we sit down and talk, play games and watch T.V together.

Lauren Goodfellow

Reece Jardine

Christmas means to me that when Mary and Joseph had a baby boy and the little children usually do a play and let people come and see.

We usually put up our Christmas tree the day before then in the morning we open all our presents then our family comes round.

Lauren Sherry

Hi and welcome to the Burnside Comenius blog which has been created to celebrate interculturalism in 2008. There are five partner schools involved in the project - Spain, Portugal, Poland, Germany and Greece.

The title of the project is - Let’s get to know each other.

The aims of the project are:

• To create opportunities for young people to work together across cultures in Europe
• To create opportunites for all schools to develop their understanding of the diversity of European cultures
• To encourage young people to become active European citizens
• To help youn people in their personal development ie chartacter building

We are going to look at several themes over the next two years with our partner schools and these will include:

• Knowing me, knowing you
• Cultural diversity - leisure activities
• Community - exchanging information about areas where we live
• Cultural heritage and festivals

Look out soon for our collage of stereotypes for each country which is going to be completed by year 8 Art students!