Picturing Alice in Wonderland: How Do Child Readers Imagine It?

This post was first run in 2016 to promote a Cotsen exhibition about the Alice in Wonderland industry.  You can’t see the show, but you can enjoy the wonderful illustrations made by children of their favorite characters featured here.

Tenniel’s Alice and the playing cards from the end of Lewis Carroll’s Alice in Wonderland (1865) Cotsen 657.

Alice in Wonderland has been delighting children and grown-ups for over 150 years now. In addition to Lewis Carroll’s text, the illustrations by John Tenniel and other, later illustrators have been a major source of readers’ delight.

Try to imagine Alice without any illustrations of the famous characters and scenes, either by Tenniel or other illustrators. Virtually impossible isn’t it? Carroll himself provided very, very little descriptive detail, if you actually look at his text. So our sense of how Alice and all the inhabitants of Wonderland look is strongly conditioned by illustration, when you stop to think about it. Textual and visual elements of Alice seem inseparably intertwined, with the illustrations shaping meaning, extending it, and sometimes commenting ironically on the text. Tenniel’s Queen of Hearts and Mad Hatter look comically absurd, rather than menacing or hostile, illustration leavening the tone of the words, which can be quite edgy, or even scary, all by themselves.

Professional illustrators have been reimagining Alice in new versions since the nineteenth century, including names like Arthur Rackham, Willy Pogány, Ralph Steadman, or Salvador Dali. (Yes, Dali did have a go at illustrating Alice, in his own distinctive style! More on that “curiosity” in a later posting.). The flood of the new illustrations shows no sign of abating in the twenty-first century either, based on recent editions.

Cheshire Cat (detail) by Lesley Young

“Cipher Alice” Cheshire Cat (detail) by Lesley Young (Cotsen 20836).

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Another “Cipher Alice” Cheshire Cat (detail) by Lee MacArthur & David Dansey (Cotsen 20836).

But it’s worth remembering that adults haven’t been the only illustrators of Alice. Generations of children have reimagined Alice in their own pictures, mostly unpublished, but some have found their way into various publications. For instance, the Cipher Alice — a coded version of the story based on the Telegraph Cipher devised by Carroll — credits some twenty-six ten- and eleven-year old children as illustrators (in addition to twenty-nine named “code checkers” for the coder cipher text), all of whom were students at the Edward Peake Middle School in Biggleswade, Bedfordshire, England in 1990, when the book was printed by L & T Press, Ltd.

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Alice & the “Drink Me” bottle, by Louise Lawson.

The students’ graphic renderings vary in style and sophistication, but all display the obvious pleasure that children have taken in Alice since 1865. Louise Lawson, for instance, pictures Alice as a smiling little girl with huge bow on her hair, wearing a variation of Alice’s traditional pinafore emblazoned with a super-hero’s “W” (“Wonderland”) and the name “Alice” added on her apron, just for good measure. She chooses to depict Alice theatrically holding up the “Drink Me” bottle at the beginning of her Wonderland adventures.

The book’s Preface, by supervising grown-up, Edward Wakeling, notes that the Cipher Alice was produced for the Alice 125 Project of the Carroll Foundation, Australia, which attempted “to set a world record for the number of different languages version of the same book.” Interest in Alice was indeed world-wide in 1990, and if anything, it has become even more so in 2016 (Alice 150), with the book having been translated into more than 170 languages in countless editions!

But as in so many editions of Alice, I think the illustrations in the Cipher Alice are “the thing” (with apologies to Hamlet), so I’d like to share some others with you. It’s one my very favorite editions, since it shows how child-readers responded to Alice. I also like the way that different children sometimes imagined quite different depictions of the same scene — there’s no one, “right” way to depict Alice, as the many different versions over the last 150 years have shown us! The illustrations are simply terrific fun to see too! (Click on any thumbnail image to see a larger version.)

Down into Wonderland via a tunnel-like maelstrom... Past curious things on the way

Down into Wonderland via a tunnel-like maelstrom… past curious things on the way.

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Descending into Wonderland via a bucket in a well… Past dinosaur fossils on the way!

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Alice and the White Rabbit “after the fall” — Alice looks distinctly unhappy (and wears a name-tag).

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Alice (wearing a “Cool” tee-shirt) as she shrinks, becoming too small to reach the key on the table.

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Tiny Alice after shrinking too small to reach the door key on the (now giant-sized) table.

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The Mad Hatter (price tag in his hatband) with a hot-dog, a coke, and an earring!

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Alice and a mustachioed caterpillar, who also wears a monocle and smokes a gentleman’s pipe.

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Alice (with a name-tag), an unusual-looking White Rabbit, and the Court of the Queen of Hearts.

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“You’re nothing but a pack of cards!” –Alice. (And how about the Hatter’s outfit shown here?)

How do these illustrations compare with how you visualize Alice, Wonderland, and its inhabitants?

If you’d like to see more illustrations of Alice, Wonderland, and all its inhabitants, come visit the exhibition now in the Cotsen Gallery: “Alice, after Alice: Adaptation, Illustration, and the ‘Alice Industry’!”

Alice after "Alice" at Cotsen Library

Alice after “Alice” Exhibition at the Cotsen Library:
April 15–July 15, 2016
Free & Open to the Public, Daily 9-5

 

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…