In the lean years of the 1930s, some cooks created mock mince pie out of crackers, molasses, raisins, vinegar and spices

This postcard from the collections at the Stratford-Perth Archives was originally sent to John Hayes in Sebringville from his friend Alf in Pine Bluff, Ark., on Dec. 23, 1907. The three pals pictured on it seem to have forgotten to pack a picnic for their winter get-together and look a little sad about that. Whatever your heritage, there are lots of traditional foods to enjoy while gathering with friends and family at this time of year.

One of the oldest dishes associated with the Christmas holiday is mincemeat pie. The combination of fruit, spices and meat or suet baked in a pastry crust is believed to have been introduced to England in the 13th century. The Listowel Standard newspaper of Dec. 20, 1895, described how:

“In olden times the plum porridge was partaken at the beginning of the dinner, occupying the soup course, and the mince or shred pies were ever popular. In shape they are often slightly oval as well as round, and our grandmothers tell us this oval shape was to resemble and remind us of Christ’s cradle. In England it is still a very popular and enjoyable custom to offer a mince pie to every caller, for every pie eaten under a different roof represents a happy month of the coming year. When the 12 have become a fait accompli, then........

© Sarnia Observer