The Real Story of Halloween…

… Or “All Hallows Eve” (i.e., the evening of All Hallows– All Saints–Day) as it was traditionally known, is a Catholic holiday which unofficially recalls the reality of Hell and the despair of the damned. This ‘scary’ subject is the source for the scary/gory/evil ideas about Halloween which popular culture has turned into a celebration–not of triumph over evil– but a celebration of it. Is Hell a scary topic? Of course, but along with the reality of Hell and the punishment of the damned Catholic parents (and all in charge of handing on the Faith) are responsible for teaching the end of the story… namely, Our Lord’s words, “… rest assured for I have conquered the world.” (cf. John 16:33).

Instead of dressing up as secular/profane characters, today would be a good day to dress up as Saints and talk about their virtues and holiness. Instead of gorging on commercial candy, make some Italian ‘Ossi di Morto’ cookies (bone cookies), sugar skulls, toasted pumpkin seeds, “Soul Cakes” (doughnuts), etc.  and celebrate the triumph of Jesus Christ over sin and death (… and Hell) and the fact that through Him we can also be spared the eternal torment of damnation.

Lastly, since it is the last day of October (the month of the Rosary) pray a Rosary today for the conversion of unbelievers and the lukewarm.

Reads for Halloween:
The Dogma of Hell: Illustrated by Facts Taken from Profane and Sacred History by Fr. F.X. Schouppe, SJ
(TAN Books has an edition that also includes How To Avoid Hell by Thomas A. Nelson)
Hell and its Torments by St. Robert Bellarmine
Preparation for Death by St. Alphonsus Liguori
Life Everlasting by Fr. Reginald Garrigou-Lagrange

Ossi di Morto Cookie Recipe (taken from FishEaters)

1 1/4 cups flour
10 oz almonds
1/2 cup sugar
1 oz pine nuts
1 TBSP butter
A shot glass full of brandy or grappa
The grated zest of half a lemon
Cinnamon
One egg and one egg white, lightly beaten

Blanch the almonds, peel them, and chop them finely (you can do this in a blender, but be careful not to over-chop and liquefy).

Combine all the ingredients except the egg in a bowl, mixing them with a spoon until you have a firm dough. Dust your hands and work surface with flour, and roll the dough out between your palms to make a “snake” about a half inch thick. Cut it into two-inch long pieces on the diagonal. Put on greased and floured cookie sheet, brush with the beaten egg, and bake them in a 330-350 oven for about 20 minutes. Serve them cold. Because they are a dry, hard cookie, it is good to serve these with something to drink.

(I made these cookies last year along with some (poorly crafted) sugar skulls, and they are relatively easy to make and rather tasty!)

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