Among other delights, my Mom made gingerbread houses...not the kits like they have now, or the graham-cracker simulations  to which Jeanne and I resorted, but a self drawn pattern she used to mark and cut the rolled-out gingerbread into all the necessary pieces for construction...including windows and doors and of course, a chimney,  The smell of the gingerbread baking was marvelous, and she would have to keep us from snitching while it cooled enough to work with.

To glue the large pieces together she used, not royal icing (that came later), but some kind of melted sugar concoction that I will mention again later.  After it was thus "glued" together, she used royal icing to decorate and put all the candy pieces in place.  It was a delicate operation,with not a few flustrations along the way, but when it was finished, it would pass a few city building codes for sturdiness.  Of course, after Christmas it must come down, and we all waited for our chunks.  The royal icing was sweet and crunchy, of course, the gingerbread was no longer fresh but we still loved it, (and it was covered with candies); but my most vivid memory was of that burnt sugar.  Some didn't care for it, but I liked its somewhat darker sweet flavor, like hard molasses...it was a perfect offset to the sweet gingerbread.

My mother also made divinity every year, though for the life of me I could never determine why.  IT was the hardest of candies to get to turn out properly...it had to be heated to just the perfect temperature, and then beat while something white into it...timing was critical.  You could also add flavorings or colorings or nuts, but not too much.  And if it turned out perfectly, everyone involved was so proud.  I really think that is why this candy was made...to compete with other divinity makers to see who could make the most beautiful batch of divinity.  It couldn't have been for the purpose of eating...I thought it was awful!

Cut our sugar cookies were a must, and we sometimes got to help decorate them.  Mom's fudge was a special treat, and I still use her recipe to this day...I have found none easier nor better.

I will be taking a hiatus until next Tuesday evening as we are in Utah over the weekend...when I will unveil my father's role in all the doings.