The Dumb Supper

Halloween is known as a time when the veil between our world and the afterlife is the thinnest. It is the night when spirits and ancestors return to our world and sometimes speak to us. The idea of a 'dumb' supper is to be silent so that we may hear these messages.

There are variations of dumb suppers as well. Some choose to make it a part of the regular evening meal, while others plan a more elaborate occasion. Traditionally a place is set at the table for someone who has passed. Sometimes, if there is more than once ancestor being honored, an entire seperate table is laid out altogether. The meal itself is also a matter of taste. In my experience dishes are served that the departed once enjoyed. Of course, during the actual meal the idea is to remain silent, so that we may recieve any messages of wisdom or comfort being sent to us by those that have passed. Once the meal is finished any plates laid out for the departed are left out overnight, preferably outside.

The Festival of the Dead Salem, MA
http://www.festivalofthedead.com/dumbsupper.html


A traditional treat you can make for your own dumb supper are soul cakes. There are a variety of recipes but here are a few simple ones you can try for yourself:

Quickie Shortbread Soul Cakes1 stick of butter, softened
4 TBSP sugar
1 1/2 cups flour

Cream together the butter and sugar. Use a flour sifter to add the flour to the bowl, and mix until smooth. Divide the dough into two parts, and shape each half into a flat circle about half an inch thick. Put them on an ungreased baking sheet and poke lines with the tines of a fork, making eight seperate wedges in each cake. Bake for 25 minutes or until light brown at 350 degrees.

Buttery Soul Cakes2 sticks of butter, softened
3 1/2 cups flour, sifted
1 cup of sugar
1/2 tsp. nutmeg
1/2 tsp. saffron
1 tsp. cinnamon
1 tsp. allspice
2 eggs
2 tsp. malt vinegar
Powdered  sugar

Cut the butter into the flour with a large fork. Mix in the sugar, nutmeg, saffron, cinnamon and allspice. Lightly beat eggs, and add to flour mixture. Add malt vinegar. Mix until you have a stiff dough. Knead for a while then roll out until 1/4" thick. Use a floured glass to cut out 3 circles. Place on greased baking sheet and bake for 25 minutes at 350 degrees. Sprinkle with powdered sugar while cakes are still warm.

Irish Soul Cakes
4 cups of flour
1 packet active dry yeast
1 cup of milk
2 TBSP butter
1/2 tsp. cinnamon
1/2 tsp. salt
3/4 cup of sugar
1/2 cup of lemon zest
1 1/4 cups of golden raisins

Cream yeast with 1 tsp. sugar and 1 tsp. milk, let it get frothy. Blend flour, spices and salt together, then cut in butter. Add the res of the sugar to the flour mix and blend. Add milk and beaten egg onto yeast mixture; combine with flour mixture. Beat until stiff. Fold in raisins and zest, cover with a damp cloth and let rise. Divide in two, place each half in greased 7" round pan. Cover, let rise again for 30 minutes. Bake 1 hour at 400 degrees.