GAUDETE SUNDAY + FEAST OF ST LUCY; 13th DECEMBER

GAUDETE SUNDAY + FEAST OF ST LUCY; 13th DECEMBER

St Lucy's Day in Sweden - Image: Wikipedia


THE ADVENT WREATH
The week of Advent sees the insertion of the rose candle into the Advent wreath. The wreath is again blessed by a member of the family before the evening meal, as follows:
“Oh Lord, stir up our hearts that we may prepare for Thy only begotten Son, that through His coming we may be made worthy to serve Thee with pure minds. Who livest and reignest forever. Amen.”
A child lights both the candles after the blessing, followed by grace. The candles are extinguished by the same child following thanks after the meal. The candles are lit at each evening meal by the same child throughout the week.
The second week of Advent is notable for the Feast of St Lucy, on 13th December, and in the week following, on Wednesday, Friday and Saturday, the month is punctuated by Ember Days.
THE FEAST OF ST LUCY - 13th DECEMBER
The feast of St Lucy, the famous Italian Saint, Lucia, whose name derives from the Latin, “lux”, meaning “light,” is the patron saint of the blind. Her patronage of the blind derives from her particularly gruesome martyrdom where her eyes were gouged out.
It is significant that her feast day is celebrated particularly enthusiastically in Sweden, where it is a major feast day and where, at this time of year, the Winter Solstice, it is dark and cold. Young Swedish girls wear white robes and process with a crown of lit candles in their hair. This tradition arises from the story that St Lucy wore a crown of candles to help her see in the darkness of the Christian catacombs. The crown of candles is also representative of Christ, as the light of the world. What the average household can do is prepare the delicious biscuits which the Swedes make to celebrate St Lucy’s Day – Gingerbread and Lussekatter. The recipe for Lussekatter, (or Cat’s Eyes), is below:
LUSSEKATTER
2 packets dry yeast
2 cups lukewarm milk
!/2 cup sugar
½ teaspoon saffron
1 teaspoon salt
½ cup butter, melted
5-6 cups flour
1 lightly beaten egg
Raisins.
1 In a medium-sized bowl, dissolve yeast in milk and let stand 15 minutes. Add sugar, saffron and salt and stir until thoroughly blended. Stir in butter, then add 5 cups flour, one cup at a time, mixing until each segment is incorporated and smooth.
2 Turn dough out onto lightly-floured board and knead 5-6 minutes, adding small amounts of flour at a time to keep smooth and soft.
3 Lightly oil the surface of the dough and place in a clean bowl in a warm place to allow to prove. Cover with a clean tea towel. Let the dough rise 90 minutes, or until doubled.
4 Punch dough down and knead three minutes to expel pockets of air. Divide dough into 24 pieces. Roll each piece into a rope about 10 inches long and shape into an “S” shape. Place the S shapes onto lightly greased trays and cover with a clean dry tea towel. Let rise 30 minutes or until nearly doubled.
5 Pre-heat oven. Brush rolls with beaten egg. Place raisins in the curl of the “S”. Bake 15-20 minutes. Place on wire racks to cool.
Ember Days
The Ember Days of St Lucy occur on the Wednesday, Friday and Saturday of the week following Gaudete Sunday.
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