A French Puzzle Picture Alphabet by A. J. F. Freville

When people ask me to name my favorite book in the collection, there’s never have a good answer on the tip of the tongue. But If a heartless desperado were holding my cat for ransom and the conditions for her release were to name to a favorite book, I might be able to do it as long as I stuck to alphabet books.

One of my favorite alphabets is L’alphabet personnifie ou Les lettres rendues sensibles par les figures de 25 enfants in action et portant le nom des 25 lettres elles-memes [The Personified Alphabet or the Letters Animated by the Figures of 25 Children in Action Bearing the Names of the Letters]. Cotsen just purchased the first edition of 1801, where it joins a copy of the 1809 third edition.

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Alphabet Personnifié. Paris: Chez Merigot, 1801. (Cotsen)

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Alphabet Personnifié. 3rd ed. Paris: Chez Genets, 1809. (Cotsen 151195)

Its author, the teacher Anne-Francois-Joachim de Freville, is a rather interesting person, even if he is not an immortal of French children’s literature. Freville’s most famous works were two collections of anecdotes about extraordinary real children. Vies des enfans celebres (1798) included the story of Irish youngster Volney Becker, who saved his father from a shark and was bitten in half while being lifted to safety on a boat. Vies circulated in English translation under the title The Juvenile Plutarch between 1801 and 1820. The second collection, Beaux traits du jeune age (1813), closes with an ambitious proposal for a pantheon to be built to honor the memory of notable children. He was arrested for Jacobin sympathies during the French Revolution but acquitted by the tribunal and kept his head. During the Directory, he continued to produce books that incorporated a range of educational games like the one below designed to turn children into active participants in their education.

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A.-F.-J. Freville, Jeu d’alphabet, chiffres, et symbols.

L’Alphabet personnifie is perhaps the most ingenious and charming of them all and its design suggests that Freville was no ordinary teacher. Like many enlightened educators who came after John Locke, Freville tried to invent ways to reduce the drudgery associated with learning to read. Of course, he recommended using illustrated texts for that purpose, but on a different and more ambitious plan. While it was true that children enjoyed illustrated alphabets of animals in their primers, he observed, they usually retained more information about the animals’ appearance and characteristics than they did of the letters of the alphabet, the real object of the exercise.

A better approach, Freville argued, was to anthropomorphize the letters, because children would take greater interest in the symbols if they resembled children the same age as themselves engaged in enjoyable activities (the different costumes and hats were also supposed to be a source of amusement). The skillful use of alliteration increased the fun of learning, as well as an way of organizing the visual material so that it was more likely to impress associations on children’s minds. Verbs are the heart of Freville’s method, which is somewhat unusual, as alphabets are more likely to focus on substantives or nouns rather than actions.

Here is the letter “A,” impersonated by a boy watering [arrose]. When the children turn to the description of the plate, they will discover that it contains other objects beginning with the letter A: “Le petit Arlequin, arrose un Artichaut, fleuri dans son jardin” [Little Harlequin waters an artichoke blooming in his garden]. But if they look at the picture again, they will find even more objects whose names begin with “A” the description omits–“abeille” [bee] and “arraignee” [spider] to mention just two. The engraver signed his name below the greenery in the lower right and I think it says “J. Le Roy.”

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This being a French alphabet, the pleasures of the table must be shown. Here is “B” for “boit” [drink] and “M” for “mange” [eat].

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And the noblest of the fruits also makes an appearance in “V” for “vendange” [grape harvest]. More French fruits can be seen in a previous post on a new acquisition.

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Plenty of ways to work off the food and drink are also illustrated, such as “H” for “hache” [chop] and “N” for “nage” [swim].

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The boy is also shown practicing his handwriting in “E” for “ecrit” and playing in “J” for “joue.”

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The two editions are not identical. A careful comparison established that the reading exercises had been revised, but the differences are to complicated to describe here. A more amusing change was made to the plate for the letter Z. In the 1801 edition, “Z” pursued the zebra through the woods completely naked, whereas in the 3rd edition, he is draped in a diaphanous robe for the hunt, still with no shoes.

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Perhaps the revised plate is having a little fun at the expense of the merveilleuses, the fashion victims of their times, who fancied dresses so sheer that they left very little to the imagination….

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An English satirist like Isaac Cruikshank was probably not the most objective observer of French fashion…

 

Holiday Treats from Children’s Cookbooks

Set the butter on the counter to soften.  Rummage around the cupboards for mixing bowls in all sizes needed.   Arm yourself with wood spoons and electric mixers.  Run out to the store for parchment paper.  Invest in the latest in baking sheets.  And most important of all, don’t run out of sugar!  Still can’t decide what to make?  Take some inspiration from cookbooks for children in Cotsen highlighted in a previous holiday post.

In honor of little Jack Horner, here is a menu for a holiday dessert buffet concocted from children’s cookbooks in the Cotsen collection. The recipes, as prepared by some of the best-loved characters in children’s literature, have been edited for length, but were not tested in Cotsen’s curatorial or outreach kitchen.

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From Easy Steps in Cooking, or Mary Frances among the Kitchen People, written and illustrated by Jane Eayre Frye. Oakland, CA: Smithsonian Co., c1912. (Cotsen 40860).

CHRISTMAS DESSERT BUFFET

Pepparkakor

Inspired by Astrid Lindgren’s Pippi Longstocking

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From Astrid Lindgren, Kaenner du Pippi Langstrump? Illustrated by Ingrid Nyman. Stockholm: Raben & Sjoegren, 1947.

3 1/2 C. flour; 2 tsp. ginger; 2 tsp. cinnamon; 2 tsp. cloves; 1 tsp. baking soda; 1/2 tsp. salt; 1/2 C. dark corn syrup; 1 tsp. grated orange zest; 1 C. butter; 1 C. sugar, 1 large egg, lightly beaten; pearl sugar

Whisk together dry ingredients in a bowl. In a small saucepan, warm the butter and sugar, stirring until melted. Cool to room temperature, then whisk in the egg. Pour over flour mixture and stir until blended. Form dough into ball, wrap tightly with two layers of plastic wrap and chill overnight. Preheat over to 375 degrees With a lightly floured rolling pin, roll out dough on a lightly floured kitchen floor to 1/4 inch thickness. Using a star cutter, cut dough into cookies. Put stars on baking sheets covered with parchment paper and sprinkle with pearl sugar. Bake until edges begin to brown, about 7-8 minutes. Cool on baking sheets for 5 minutes, then transfer to wire racks.

Thanks to Epicurious for this recipe.

*****

Blackberry and Apple Meringue

Arabella Boxer, The Wind in the Willows Country Cookbook (1983). (Cotsen 15424)

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From Kenneth Grahame, The Wind in the Willows. Illustrated by E. H. Shepard. London: Methuen, 1970. (Cotsen 32085).

1 large cooking apple; 50 g. (2 oz) granulated sugar; 450 g. (1 lb. blackberries); juice of one lemon; 2 egg whites; 75 g. (3 oz) superfine sugar

Heat the oven to 150 degrees C (300 degrees F or Gas Mark 2) Peel and core the apple and cut into thinnish slices. Put the apples in a pan with 2 T water and the granulated sugar. Cook gently, covered, for 4 minutes, then add the berries, return to the simmer and cook for 1 minute. Remove from the heat and add the lemon juice. Tip into a pie dish. Beat the egg whites until stiff, fold in the superfine sugar, and pile over the fruit, covering the dish entirely. Bake for 30 minutes, then cool for about 30 minutes before serving with cream.

*****

Hidden Window Dessert

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Carolyn Keene, The Hidden Window Mystery. New York: Grosset & Dunlap, c1958. (Cotsen in process 7305311).

1 package EACH of cherry, orange, lemon, and lime gelatin; 1 C. pineapple juice; 1/4 C. sugar; 1 1/2 Tbsp. melted butter; 12 graham crackers, crushed; 4 C. whipped cream or other whipped topping

In a saucepan, boil enough water to make 1 cup. This means you must start with a little more than a cup. Dissolve the cherry gelatin in this. Stir well. Add 1/2 cup cold water and pour gelatin into a ice tray with no divider. Do the same with the orange and lime gelatin separately. (Use the same pan, but rinse it each time.) In the same pan again. boil the pinapple juice with sugar. Dissolve the lemon gelatin in this. Add 1/2 cup cold water. Let set in a large mixing bowl to the syrupy stage. Fold in the whipped cream. When firm, cut the cherry, orange, and lime gelatins into cubes. Fold them into the lemon gelatin mixture. Grease a springform pan. Stir melted butter into the crushed graham crumbs and spread on the bottom on the pan. Pour in the mixture. Chill 12 hours. You’ll have many colored windows in each slice of cake!

Mrs. Tiggy’s Tipsy Pudding

Margaret Lane, The Beatrix Potter Country Cookery Book (1983, c1981).

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Beatrix Potter’s prickly little washer woman from The Tale of Mrs. Tiggy Winkle.

1 large spongecake; 125 ml. (1/4 pint) sweet sherry; juice of an orange; 75 g. (3 oz) superfine sugar; 250 ml. (1/2 pint) double cream; raisins; 100 g. (4 oz flaked almonds)

Cut a hollow on the underside of the cake, keeping the bit for later. Fill the hollow with the sherry and orange juice; pour the remaining wine and juice over the top. Refrigerate overnight, spooning the mixture over the cake from time to time. In the morning, replace the bit of cake in the hollow. Split the almonds into narrow bits and brown lightly in the oven. Stick them all over the cake. Use the raisins for nose and eyes. Whip the cream stiff and fold in the sugar. Pile in peaky dollops all around the cake and serve.

*****

Treacle toffee from Hagrid

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Christmas at Hogwarts as imagined by Mary de Grandpre.

75 g. (3 oz) Golden Syrup; 75 gg (3 oz) black treacle or molasses; 150 g. (6 oz) brown sugar; 75 g. (3 oz) butter; 1/4 tsp. cream of tartar

Line a 6 x 8 inch baking pan with non-stick parchment. Measure all ingredients into a deep, heavy-bottomed saucepan. Place over medium heat and stir occasionally until the butter is melted and sugar dissolved. When the mixture is smooth and nicely combined, bring to a rolling boil. When the mixture reaches 140 degrees C/ 285 degrees F on the candy thermometer (analog or digital), pour carefully into the pan. For even pieces, wait until the toffee is cool enough to hand, but leaves a slight impression if poked with a finger (15- 20 minutes). Cut into the toffee deeply enough to leaves lines and when it has cooled completely, break along the lines. For toffee that will break your teeth, let it cool completely, then break into pits with a hammer or rolling pin. Store in an airtight container with parchment in between layers.

With thanks to BBC Food

*****

Boston Cooler

Nika Hazelton, Raggedy Ann and Andy’s Cookbook (c1973). (Cotsen 28282).

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Endpapers for Johnny Gruelle, Raggedy Ann in Cookie Land. Joliet, Wisconsin: P. F. Volland & Co., c1931. (Cotsen in process 0000).

12 oz. can root beer; 4 small scoops vanilla ice cream

Pour the root beer into two glasses. Carefully put two scoops ice cream in each glass. Serve with a long spoon and a straw.

And happy holidays to all!

For a stronger sugar rush, read junk food in picture books…