"For our Arithmetic, we practice the four processes. The key to 2nd grade is repetition,
repetition, repetition. The children know that ‘Practice makes perfect’ is one of my favorite sayings. Last year we had the story of the gnomes who had gone to the ocean to count shells. This year their wise, wise King noticed that the gnomes were becoming confused by counting all those shells. He built a lovely wooden shelf with three sections to help them. The children put the single shells in the first section. When they have counted ten shells, they put them in a pouch in
the second section. When there were 10 pouches, they put the pouches in a basket in the third section. In this way we introduce place value. We’re still really living into that: we are learning and practicing how a number such as 324, can be 3 baskets, 2 pouches, and 4 individual shells. We are also taking the 324 shells and separating them into two different numbers: always starting with the whole and going to the part."
http://www.emersonwaldorf.org/wp-content/themes/ews/pdfs/Insights_Spring06.pdf
There are also a couple of recipes on there:
Gingerbread Cookies
3 cups whole wheat flour
1 teaspoon baking soda
2 teaspoons ground ginger
1/2 teaspoon allspice
1/2 cup butter
1/2 cup honey
1/4 cup blackstrap molasses
1 egg
Preheat oven to 350 degrees F. Combine wet ingredients and add dry ingredients to wet. Refrigerate dough until firm. Roll out dough and cut into shapes. Bake on oiled/buttered pan for 8 minutes.
and:
Festival Cake
A recipe for celebration at the Morning Song Nursery
Wet Ingredients:
1 cup vegetable oil
1 cup honey
1-2/3 cups vanilla yogurt
2 teaspoons vanilla extract
Dry Ingredients:
4 cups pastry flour
1 teaspoon baking soda
3/4 teaspoon salt
Preheat oven to 350 degrees F. Mix the wet ingredients in a large bowl and set aside. Mix the dry ingredients in a second bowl. Add the dry ingredients to the wet and mix well.
Pour into a greased and floured 9 x 13-inch pan and bake for about 40 minutes. Sprinkle with powdered sugar, if desired, or serve with fresh whipped cream and Celebrate.
And this one is from the Spring 2006 newsletter of Emerson Waldorf:
Swedish Lenten Buns
Ingredients for buns:
1 oz yeast
1/4 cup butter
3/4 cup milk
1/4 tsp salt
1/4 cup sugar
1 egg
2 1/2 - 3 cups flour
Melt butter in a saucepan. Pour in milk and heat until tepid, about 98o F. Pour over yeast in a large mixing bowl and stir to dissolve. Blend in salt, sugar, egg and most of the flour. Knead until the dough is
smooth and pliable. Cover and leave to rise for about 30 min.
Turn out dough and knead on a floured board until springy and elastic. Cut dough in 2 pieces. Form each into a sausage and cut into 6 pieces. Form each piece into a smooth round roll. Place on a buttered, parchment lined baking sheet. Cover until light and puffy, 30 - 40 min.
Bun Wash:
Beat one egg, and brush each bun with egg wash.
Bake 480o F for 8-10 min. Put buns on wire rack, cover with a cloth, and allow to cool.
Cut the top of each bun off and scoop out some of the inside of the bun. (You want to leave sturdy outer walls.) Place the crumbs in a bowl, and mash with a fork.
Filling:
Crumb from the buns
2 3/4 oz almond paste
1/4 cup milk or cream
Grate the almond paste into the bowl with the crumbs from the buns. Add the milk or cream. Mix well.
Fill the buns with the almond mixture.
Whip another 3/4 cup cream. Put some cream on top of each bun, and then place top of bun back on. Dust with confectioners sugar.
Eat plain or with warm milk poured over them.
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The last recipe here is for Marillen Knodeln (Apricot Dumplings) and this is my own recipe writing adapted from my own Oma's. I made them tonight and they were delicious:Ingredients for 6 apricot dumplings:
2 large floury potatoes (almost a kilo in weight)
1 egg
Cup at least of SR flour (but you add this very gradually)
6 apricots
6 sugar lumps
Breadcrumbs to coat dumplings
Butter (used for frying breadcrumbs and to help them stick onto the dumplings)
First off, remove the pits from the apricots but do not open them entirely. You want to leave a pocket to insert the sugar in place of the pit.
Boil your potatoes (cut them small) until they are soft.
Sieve potatoes (which mashes them).
Add egg.
Add flour gradually to dough mix. It should form to a consistency that means it no longer sticks to the bowl and that is doughy but not sticky (not too dry and not crumbly).
When this is ready pull off pieces and wrap them around the apricots.
Add Marillenknodel to a pan of boiling water (do this slowly as if you drop them in they will displace the scalding water).
When they have risen they are ready.
Roll them in the lightly fried breadcrumb mix and serve hot with a dusting of icing sugar.
They are quite heavy on the digestive system and in Austria they are served following a course of soup, as a main dish.
You can use the potato/egg/flour mix and roll in your hand to form gnocchi. Pop them in boiling water and wait for them to rise, serve with some kind of pasta style sauce.
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