1 20 4 https://archives.kentshill.org/files/original/3/41/HistoricalPublications_HIstory_of_MWS_French1919.pdf f3fe04565198adf2be47ba470ecc3dbb PDF Text Text History of the Maine Wesleyan Seminary by Hon. E. R. French PORTLAND SMITH & SALE, PRINTERS 1910 �L. Edwin Ruthven French �History of the Maine Wesleyan Seminary by Hon. E. R. French PORTLAND SMITH & SALE, PRINTERS 1918 ��FOREWORD i I ■ I Edwin Ruthven French was born at South Chesterville, Maine, December 13, 1828. He attended Kent’s Hill as a student from 1847 to 1850, and from the time of his gradua­ tion to the time of his death on December 5, 1912, he devoted the major part of his life to the interests of the School. As a teacher in 1850 and 1851, as a member of the Board of Trustees from 1873 to the time of his death, as Steward from 1882 to 1890, as a member of the Prudential Committee from 1891 to 1904, and as Secretary of the Board of Trustees from 1891 to the end, he was always thinking, planning and work­ ing for Kent’s Hill. Moreover, in this work for the School he did not lose sight of his duty to the community. He was lay preacher, doctor, lawyer, justice of the peace, student, farmer, trusted adviser and sincere friend. Called upon to preach or to attend the sick, as was often the case, he invariably responded gladly, although in many instances the response required him to travel miles in rain or snow. He sought no high honors, but thought most of doing the work at hand. A rare blessing to the community, he still lives in the hearts of his friends as a fine example of what an unselfish heart and an enlightened mind can do toward making life brighter and more livable. The following history represents a labor of love. It was written by him from a store of knowledge and lore of Kent's Hill gained by his sixty-five years of intimate acquaintance with the School. Probably no one living possessed similar qualifications for writing such a history. �PREFACE Progress is not an accident. The Creator does not work alone. In every age, in the secret chambers of thought, deep, far-seeing plans are laid that become the foundations of future events. God chooses from among the militant forces at His command those who are to carry forward His work. Across the broad seal of their commission is written the single word, “sent.” They are so like their fellows of the common lot that they emerge from the walks of life unknown and unheralded, till the consummation of the event of their life reveals their identity. The gaping crowd wonders whence came their power, who planned their work, and when they cannot answer, disbelieves; but the coming time, with its backward look and broader sweep, applauds. Humanity is coming to its own. Sometime its wants will be met. It may be a long time, but the God of the whole earth is in His heavens, and the longings of the hungry, the toiling of the millions, will avail; the day of the Lord will be at hand. �CHAPTER I Luther Sampson i (if ii n March 25, 1760, there was born in the town of Duxbury, Massachusetts, a boy destined to a varied career and the founding of an institution that was to have much to do with molding the character of the rising generations that came within the pale of its influence; and, through them, the bene­ fiting of many lands and the remotest time. Before he was sixteen he joined the Revolutionary forces of his country and continued in the service at different times for three years. He was a carpenter by trade. In 1783, he married and settled in Marshfield, Massachusetts. To them were born five children, a son and four daughters. He received from the Government an assignment of land for his services in the army, which, together with his earnings at his trade, gave him a fair start in life. He was of that old pioneer stock that had had so much to do with shaping New England character, and the severe puritanical ideas of the times were deep rooted in congenial soil. In 1798 Mr. Sampson left his home in Marshfield on a trip of exploration, intending to locate on the Hudson River. He had not proceeded far when he felt a strange inclination to go in the other direction; so much so that coming to a wood, he dismounted, hitched his horse, and turning aside into the grove he sought divine direction in prayer, and there deter­ mined that when he reached the next forks of the road, if his mind was still drawn eastward, he would let his horse choose the way. He remounted, gave his horse the reins, and soon found himself journeying toward the rising, instead of the setting sun. He continued his eastward travel till he reached the locality now known as Kent’s Hill, in the town of Read­ field, in the then Province of Maine. Here he located a tract of two hundred and fifty acres of land and returned to his Marshfield home. �6 It would be most interesting if we knew of the incidents of that journey, and what led him across Massachusetts and New Hampshire, on into the wilds of Maine, and induced him to locate in this particular spot. He was not a first settler; the Kents—Warren, at least—were there before him. Starling Plantation to the West began to be settled more than ten years before, and Isaac Ford, of Marshfield, likewise, had taken up the mill privilege at Fayette Mills. This latter fact may have been a determining feature in Mr. Sampson’s choice. The first house built on Kent’s Hill is said to have stood back from the main road on the west side of Will Thompson’s west field, later a part of the Waugh farm. The next year, 1799, Mr. Sampson moved his family onto his farm and with the assistance of his son, then sixteen years old, erected suitable buildings for their protection. Soon after his coming to Kent’s Hill, by the death of a relative, he fell heir to two thousand dollars, which sum, together with his other accumulations and holdings, made him a “fore-handed” man for his times. He was shrewd in his dealings, and was accounted a man of rare good judgment in business affairs. His opportunities for education had been limited, but he had improved what he had and his natural abilities enabled him to detect the want of it in others, as well as in himself. It is said the inability of the young preachers who came among the people to read with proper emphasis their Scripture lessons and hymns distressed him greatly. He set himself to devise ways and means to lessen these deficiencies and improve social conditions around him. His first efforts were directed to the supply of regular preaching of the Gospel on Kent’s Hill; the lengthening of the terms of the district school; the giving of aid to struggling Methodist Societies; providing for support of worn-out preachers, and helping the needy generally. It is not to be presumed that conditions around him were inferior to those of pioneer communities generally,—rather the contrary, if we are to judge from what develops later. A meeting house was in process of construction; the district school and a circulating library well under way. �7 CHAPTER II Readfield Religious and Charitable Society In 1820, Mr. Sampson interested some of his fellow­ townsmen to associate themselves with him for the before­ named purposes, and at the first session of the Maine Legis­ lature, in 1821, Luther Sampson, Charles Kent, John Hub­ bard, Abraham Morrill, Zechariah Gibson and John Morrison were incorporated Trustees of the Readfield Religious and Charitable Society. “In the House of Representatives this Bill passed to be enacted, February 26, 1821. Benjamin Ames, Speaker. In the Senate, finally passed, February 27, 1821. Wm. D. Williamson, President. Approved by the Governor, February 28, 1821. Wm. King. Secretary of State’s Office, Portland, March 5, 1821. A true copy. Attest, Ashur Ware, Secretary of State.” The Province of Maine was set off from Massachusetts in 1820. This act of incorporation, therefore, must have been one of the first legislative acts passed upon by the Legislature. Mr. Sampson’s knowledge of conditions in his native State probably had much to do with it. The act of incorporation provided that the Trustees should be members of the Methodist Episcopal Church in the town of Readfield, but if there were no members of said Church in or near said town suitable for trustees, then some pious person not a member of the church should be chosen Trustee that the number remain at six. The Trustees were authorized to hold property, real and personal, the income of which should not exceed three thou­ sand dollars annually. A gift of five thousand dollars by any one person entitled the donor to appoint an additional Trustee, without regard �8 to church membership. The liberality of these provisions placed the objects of the endowment above sectarian con­ siderations. The Board was organized the first Monday of June, 1821, by choosing President. John Hubbard, Secretary. Zechariah Gibson, Treasurer. Luther Sampson, A set of By-laws governing the Board were presented and accepted at this meeting. There is no record of any operations of the Society the first year of its existence. No funds had been provided. At a special meeting of the Board, April 29, 1822, Luther Sampson delivered to the Trustees a deed, elaborately drawn, conveying to them three parcels of land, real estate to the amount of two hundred acres of land and buildings, valued at four thousand five hundred dollars. Accompanying this deed and attached thereto was an instrument equally specific as to the purposes of the gift and how it should be applied; an inventory of personal property to the amount of five thousand five hundred dollars, making the benefaction a gross sum of ten thousand dollars. These two papers reveal a familiarity with legal forms and a minuteness of detail truly wonderful in one not trained in the intricacies of the law. It is doubtful if a superior exists for the disposition of property in the archives of County or State. It was expressly provided that there should be no “strip” or “waste” of land values, and that personal property that disappeared should be faithfully restored and handed down to each succession intact. For an intelligent understanding of the nature and availability of Mr. Sampson’s gift, we give a resume of the properties constituting it. Real Estate: The farm of one hundred and forty acres of land on Kent’s Hill, with the new house and two barns thereon, and other buildings; the pasture in Wayne of fortyfive acres; the house and lot adjoining the Meeting House lot, of one and one-eighth acres; the whole of the value of four thousand five hundred dollars (§4,500.00). �9 This was divided into three tenements: The 1st Tenement consisted of about seven acres in the southeast corner of the main road and the North Wayne road, to which was assigned the personal of the first schedule, amounting to $33.38. The 2nd Tenement, about five acres adjoining the Meeting House, and the sum of $176.00. The 3rd Tenement, the farm proper, with the Wayne pasture; except that the occupants of the first and second tenements were to have their fire-wood from it, and four acres to be reserved for a Camp Ground. To this tenement was assigned the personal of the third schedule, equal to $905.85. The personal property was itemized in seven schedules, of amounts as follows: 1st Schedule, eight sheep and lambs, S10; cow and calf, $20; sundries, $3.38: $33.38. 2nd Schedule, eight sheep and lambs, $10; cow and calf, $20; house furnishings, $26.38; beds and bed linen, $39.62; Bl. Shop, $80: $176.00. 3rd Schedule, two hundred sheep and lambs, $450; one yoke of oxen, $73; three cows with calves, $60; two hogs, $12; eighteen bushels corn, twelve of wheat, $27.50; seed corn and wheat and rye, $13.38; peas and oats, $15.12; potatoes, $7.50; grass seed, $5.37; provisions, etc., $19.38; cart wheels and carts, $43; plows, harrows, chains and iron, harnesses, etc., $64.05; shovels, hoes, scythes and sleds, $36.33; cord wood and hay, $39; other farm implements, $43.22; making the whole outfit for farm $905.85. 4th Schedule, furniture and furnishings in west part of new house for his daughters, $97.38. 5th Schedule, Bible, hymn books and communion set, $18.50; blank book, $4; stove and other furniture for Meeting House, $34.61: $57.11. 6th Schedule, Clarke’s Commentaries, $47; other books for library, $78.31: $125.31. �10 7th Schedule, notes and securities, with interest due, secured, $3,136.60; cash to balance sum donated, $968.37: $4,104.97. Making a total of personal, $5,500.00. On the acceptance of this deed of trust by the Trustees, Mr. Sampson appointed his son, David Ford Sampson, addi­ tional Trustee, and it was stipulated therein that his. family should be thus represented on the Board forever by some nearest of kin, or someone chosen to represent them. After repeated adjournments, the annual meeting of 1823 was held March 11 th, at which time the first move was made to use the funds in the hands of the Trustees for chari­ table and religious purposes by a tentative agreement with Eliakim Scamman to supply preaching at Kent’s Hill. Mr. Sampson, as Treasurer, presented a bill for $340, which was allowed, presumably for aid to the Meeting House, provision for which was made in his instrument to the amount of $345. In considering Mr. Sampson’s gift as a whole, from what sources its incomes were to be derived, the amount of the benefactions yearly required, it is difficult to see how all its terms could be met by a Board of Trustees thus constituted and governed by iron bound restrictions. Fortunately for the Board, Mr. Sampson was their Treasurer for the first three years and managed the property with the same shrewd­ ness that he had ever been used to do in the management of his affairs. One thing is evident, no one who succeeded him in the office of Treasurer was able to keep pace with him in financial acuteness. Important changes are impending this year. Mr. Samp­ son is thinking. There has come to him a conception of greater possibilities, and he is intent on seizing them. CHAPTER III Elihu Robinson In 1820, Elihu Robinson, of Augusta, a carpenter by trade, moved by the lack of opportunities for an education that came to the young men around him, especially those who were looking to the Gospel ministry, opened a school in his �11 own house, having teachers to give instruction. His wife attended to the household affairs, and was a mother in Israel to her house. Mr. Sampson heard of this school, and forthwith visited it. Here was a man without means, doing what he, in a lesser way, had thought to do with means. His vision broadened. Was it not possible to combine these two instrumentalities, he pondered? During the season of 1823, Mr. Sampson had repeated interviews with Mr. Robinson, and induced him to move his school to Kent’s Hill. Meanwhile, he set himself about adjusting the affairs of his Board to meet the changed condi­ tions. An outlay of six hundred dollars, or more, was required by the original instrument, which absorbed all the income under the most favorable circumstances. The annual meeting of 1824 was called for January 6th, at which time only routine business was attended to and an adjournment taken to the 27th inst. The Trustees met, and, without transacting any business, adjourned to the next morning. At this time Mr. Sampson presented a new instru­ ment, modifying former conditions as to the bestowal of his charities, eliminating some and reducing the amount of others. This paper was duly executed, and accepted by the Trustees. A committee was raised to attend immediately to providing for the intended school and to report at the next meeting, and adjournment was taken to February 17th. CHAPTER IV The New School Mr. Sampson’s new deed, or instrument, provides that when certain conditions therein named are met, “the remain­ der of said property shall be appropriated to the establish­ ment, and for the benefit and support of, a school, to be located on the premises in Readfield for the purpose of afford­ ing instruction to youth in the principles of Experimental Christian Religion, Theology’, Literature," in a practical knowledge of Agriculture and the Mechanic Arts.” �12 Here is a University for the common people! I doubt if you can find an older one in the country. On the acceptance of this new paper, Luther Sampson retired from the Board of Trustees, and Elihu Robinson was elected in his place and was also made chairman of the Super­ intending Committee. At the adjournment, February 17th, the plan and report of the committee was accepted, and on the 27th of February, 1824, Mr. Robinson formally opened his school in the new house,—now known as the Little Mansion. We have no account of whom his teachers were, but presume he conducted it along the same lines as heretofore. At a special meeting, March 22nd, a committee was chosen to provide a school house. This was done by buying of Mr. Sampson the old house he had reserved in his deed and fitting it up for a school room. In 1869, when repairing the Mansion, Albert Wheelock, standing in the back door of the house, pointed to what had been for years the woodhouse of the “New House,” saying: “That was the first school building and it stood down there,” pointing as he spoke to a spot a little to the southwest of the Mansion. “I was one of the scholars.” There were two rooms in the upper part of it fitted up for scholars who boarded themselves, known to students of a later day as “Oregon.” Mr. Robinson held a close and important relation to the school for the first year, not only as its Supervisor, but being in charge of what was known as the “first tenement,” which had been cleared of all incumbrances that its income might be devoted to the school. The financial situation was cleared up by effecting settle­ ments with those indebted to the corporation and reducing the charities to less than one-fourth. This meeting was adjourned to May 10th, at which time a committee was chosen, consisting of Elihu Robinson, Moses Springer, Jr., and Moses Stone, to mature a plan for a new school house. It reported the next day “that it is expedient to build a School House of brick; that such a building would cost two thousand dollars;” and recommended measures whereby funds might be raised to erect it. �y 13 This report was accepted. Likewise a vote was passed to petition the Legislature for a change of name and to increase the number of Trustees to twenty. The name proposed was The Maine Methodist Educational Society. A committee was also appointed to address the Maine Conference at its next annual session in favor of the interests of the Institution. It is evident from these movements that the school was exceeding its limits, and that its possibilities began to loom up before the public and those who were more intimately con­ nected with its administration. An incident occurred at this meeting worthy of more than a passing notice. Mr. Sampson had practically retired from an active part in the affairs of this new enterprise, but kept a watchful eye on every movement. He had sent a letter to the Trustees which they saw fit to raise a committee to reply to, but which committee, after an interview with him, asked to be discharged without the formality of a report. The letter was pigeon-holed. It was understood privately that Mr. Sampson was not pleased with some of the measures and methods of the Trustees, and took this means to call their attention to the importance of their trust and their obligations to him. At a subsequent meeting, August 16th, the Superintend­ ing Committee were authorized to proceed with the erection of the school building according to the plan recommended by them. This they did forthwith. Circumstances demanded it; the school had outgrown itself, and the demand for its privileges and opportunites was growing. Again a special meeting is called for December 29th, when the progress of the Building Committee is approved and their accounts audited. The votes of a previous meeting with regard to a change of name and increase of the number of the Trustees were reconsidered, and a vote passed for a new act of incorporation changing the name to “Maine Wesleyan Seminary” and the number of Trustees to twenty-five. Up to this time the school had evidently been conducted according to Mr. Robinson’s method, but at this meeting a committee was appointed to secure an instructor. There is �14 no report of the doings of this committee, but it is known that Asa H. Thompson, of Industry, was chosen Principal, but died before taking charge, and Rev. Henry Cushman was engaged for the Spring term. At the next meeting of the Legislature, January, 1825, an act additional to the act of incorporation was passed, and approved by the Governor, Albion K. Parris, February 23, 1825. This act makes the number of Trustees twenty-five and changes the name to “Maine Wesleyan Seminary.” CHAPTER V Maine Wesleyan Seminary The foregoing legislative act was received at a meeting of the Trustees, February 23, 1825, and accepted by them. The first school year is closed and plans are maturing for the future. Construction of the Seminary Building is progressing favorably, but we are not advised how the plan for raising the money for it, viz.: that a three-years loan of five hundred dollars at six per cent be raised; that the fifteen hundred additional be divided into shares of one hundred each, to be subscribed for by friends, who are to be reimbursed when the institution is in funds—this latter practically a donation, has succeeded. The loan was raised. This meeting was continued to March 16th, when the business of the annual meeting was completed and an execu­ tive committee added, who were to have the general super­ intendency of all the affairs of the institution,—now known as the Prudential Committee. A further continuance was had to the 22nd, when a conference was sought with Mr. Sampson as to present conditions. As a result of this con­ ference a committee was chosen to make a new draft of the instrument limiting the objects and sums to which Mr. Samp­ son’s donation should be applied, which should be the basis of future action forever. In this pact the Trustees covenant with Luther Sampson that the amount of his endowment shall be and remain ten thousand dollars; and if, by reason of depreciation of value, �15 it shall at any time fall below that sum, the incomes arising from it shall be applied till the original amount is made good. And in order to make more plain the intent and purposes of said Trustees and said Sampson, it is agreed that the government of this Institution shall be established on the same principles as that of Bowdoin College, and the same rules and restrictions apply to its permanent fund as to that; and when these requirements are complied with by the Trustees, Mr. Sampson on his part exonerates the Trustees from all errors and deficiences on their part and relieves them from maintenance of preaching at Kent’s Hill, except supply. The report of this committee was not accepted till a subsequent meeting, October 12th, nor finally concurred in till December 28th. This meeting, however, was of much importance as mapping out the future course of the school, and included two days’ work. The enlargement of the Board of Trustees was begun; the Superintending Committee were authorized to set up a “Female School;” the price of board and tuition was fixed; an address to the public accepted, to be published in Zion’s Herald. What do we of the present day think of the charges of that day, who pay for a single meal as much or more than was expected for a week’s board? 25 cts. per week. Tuition, Boys’ Department, 12# « « « “ Girls’ S1.00 “ “ Board, Boys’ “ “ Girls’ “ 87# “ “ “The children of the Traveling Preachers to be received at seventy-five cents per week.” Is it any wonder that the poor boys and girls starving for an education such as this school was to afford, flocked to its doors? Would that there were the same inducements now! �16 CHAPTER VI Zenas Caldwell’s Administration Zenas Caldwell was made Principal and took charge of the school September, 1825. He was a graduate of Bowdoin College, and he together with his brother Merritt were said to be the first Methodist boys to graduate from college in the State. Thank God, they were not the last! We shall hear of them more. They were sons of a great mother. Why can there not be more of them in the earth, that a nobler race of men may people it? They are coming, sometime. Mr. Caldwell’s management of the school was com­ mended from the beginning. At the meeting of Trustees October 12th, he was made a Trustee and Chairman of the Superintending Committee. The report of the committee on new instrument was made and accepted, and an additional instructor authorized whenever thought necessary. This is an evidence of the increasing popularity of the school; or, it may have been seen thus early wise to conserve the physical powers of the Princi­ pal. We incline to the former opinion, as the records bear evidence that the Trustees were not slow to promote him to responsible places. The agreement between the Trustees and Mr. Sampson for a change in the conditions of the deed was completed at the annual meeting December 28, 1825, by the formal execu­ tion of the pact entered into. Mr. Sampson absolutely declines to be considered a Trustee any longer, and the Trustees feel constrained to grant his request. Arrangements for the coming term were made by con­ tinuing Zenas Caldwell, Principal, and providing for issuing what was probably the first circular, or prospectus, giving information as to its courses of study, length of terms and vacations, that the Seminary ever sent out. The proper management of the farm was one of the most difficult things that Trustees had to contend with in those early days, and as to that matter, has always been so. When, therefore, at an adjournment of this meeting, February 12, �17 1826, Elihu Robinson presented the name of Wager Besse and his wife to have charge of “all concerns,” there was evident relief and speedy acceptance. At a further continuance of the meeting to May 2nd, a committee, of which Zenas Caldwell was chairman, was raised to carry into effect the late agreement with Luther Sampson, by framing a code of “rules and regulations” for the govern­ ment of the school, after the manner of Bowdoin College. Thus early the Institution was seeking to place itself on a high plane of educational efficiency. That much of this was due to the leadership of Zenas Caldwell cannot be doubted. A movement was made at this time also for providing for a Manual Labor Department, want of funds alone checking it. The one great lack is the lack of funds. Again the Conference is to be appealed to. The affairs of the farm, at one time so hopeful, are again at a stand-still, and the offer is made to Mr. Sampson to pay his expenses if he will find a suitable man to carry it on. It must be remembered that the farm was practically new land; stumps and stones not all removed; not an inviting field of operations. During the summer vacation, 1826, the Trustees met August 29th and were in session three days. The financial situation was the burden of their desire. The Treasurer had succeeded in selling the Dr. Hubbard property for $2,300, but the pay was in promissory notes and time loans. The dormi­ tory was in want of beds and bedding; the expediency of begging for it was considered. A committee was chosen to raise $2,500 by one hundred subscriptions of twenty-five dollars each. Elihu Robinson, who had had charge of the farming operations, was relieved from that duty and later put in charge of the Mechanical Department. Zenas Caldwell was continued Principal, and an assistant instructor authorized. The Superintending Committee were directed “to finish the Preceptor's room in a decent manner.” Rev. Asa Heath was appointed "to solicit donations and form societies through the State as he may think proper,”— what societies the record docs not reveal. He was to have ten per cent of the donations as pay for his services. �18 Zenas Caldwell assumed the charge of the fall term, 1826, but a shadow was creeping over the prospects of the Seminary. The great white plague was claiming a victim, and the Princi­ pal’s failing health obliged him to relinquish his duties and retire to his home in Hebron, Maine, where he died, December 21, aged 26. He died too soon. Charge not to God Almighty the loss of undeveloped years, the crushed hopes of early man­ hood and the vanishing of spheres of usefulness. He planned it not, but one ignorant of His immutable, unchanging laws interfered with their execution. There is no reference in the records as to who was Mr. Caldwell’s assistant, or who was in charge on his retirement, or even a reference to his death, a strange omission, it seems to me. I have an impression, or an intimation derived from some source, that Merritt Caldwell, brother to Zenas, at that time a student at Bowdoin College, came to the rescue on the retirement of his brother, for the remainder of the term. December 27th, 1826, the annual meeting was held and the Secretary directed to inform Joshua Randall, of Dixfield, that the Trustees will employ him for one term on the condi­ tion he proposed,—perhaps longer. The language of this vote implies that they had been in conference with him, and it may be that he had been assistant to Zenas Caldwell, or had had to do with the finishing out of the term. At the adjournment of this meeting to February, 1827, it was voted that Asa Heath continue his agency, and that the Bishop presiding at the next annual conference be requested to appoint one of the Traveling Preachers to collect funds for Maine Wesleyan Seminary. The Superintending Committee were authorized to employ as many students at labor as was practicable. It is evident from what the records disclose that the popularity of the school was abroad, and that there were more applications for its advantages than it could accommodate. It was an open door to the common people; its advantages for instruction unexcelled. This meeting is further continued to March 7th, when a formal vote of thanks is tendered to Mr. Sampson by the following resolve. “Resolved: That the Board of Trustees �19 tender their thanks to our brother, Luther Sampson, for his laborious services, and that he be requested to continue them to this institution.” The reports of committees entrusted with the funds of the institution are more satisfactory. A half township of land had been granted by the Legislature, which was yet to be disposed of. The committee having charge was directed to procure the frame for the shop and set as many boys at work on it as could be employed. Dudley Moody becomes general agent, or steward, and Elihu Robinson has charge of the mechanical department. These departments of manual labor were extremely popular with the public, but exceedingly unprofit­ able to the institution, because of the poor quality of the work, whether on farm or in shop. Students could not be induced to remain long enough at a trade to master it. CHAPTER VI Course of Study Established A meeting of the Trustees largely devoted to internal affairs was held August 9th. A large committee was raised to canvass for a Library, and another to draw up a course of study to go into operation in the spring term. This meeting was continued to November 28th, when the committee reported. It seems that this plan was subse­ quently lost, but tuition in languages and higher studies was fixed at 37Xc. Merritt Caldwell and William C. Larrabee, students in Bowdoin College, were in charge during this fall term. At this point in the records it is disclosed that at the meeting of the Legislature of 1827 the committee who had in charge the plan of government for the Seminary after the form of Bowdoin College obtained an act constituting Abraham Morrill, Obed Wilson, James B. Cahoon, Allen H. Cobb, Thomas Dodge, Joshua Taylor and David Kilburn, together with the President and Secretary of the Board, a Board of Overseers of the Maine Wesleyan Seminary. These met and �20 organized their Board, but after a few years failed to main­ tain it and lapsed into innocuous desuetude. One of the first acts of the annual meeting, December 26, 1827, was to appoint a committee, consisting of Eliphalet Clark, Merritt Caldwell and William C. Larrabee, who pre­ pared a new draft and reported as follows, which report was accepted: Report REQUIREMENTS “Candidates for the Junior class must be able to read with a good degree of ease and correctness; to write legibly, parse correctly in prose, and be well acquainted with the funda­ mental rules of Arithmetic. JUNIOR CLASS. 1ST TERM Modem and Ancient Geography, Worcester’s Arithmetic, Colburn’s First Lessons and Sequel, and Grammar. 2nd term Algebra, Colburn’s, Geometry, Ancient History, Whelpley’s. MIDDLE CLASS. Book-keeping, and 1ST TERM Trigonometry, Smythe’s, Surveying, Navigation, Men­ suration of Surfaces and Solids, and Modern History. 2nd term Mental Philosophy, Upham’s, Natural Philosophy, Con­ versations on, and Rhetoric, Newman's. SENIOR YEAR. 1ST TERM Smythe’s Philosophy of Natural Economy and Paley’s Theology. History, Political �21 2nd term Chemistry, Conversations on, Federalist, Paley’s Evidences, and Astronomy, Wilkins’. Languages, or any of the above studies, may be attended to when a regular course is not wished. Eliphalet Clark, Chairman of said Committee.” The same committee fixed tuition at 25c per week. The distress of the Trustees for want of funds to carry on the school is almost pathetic. They have not disposed of their half-township of land, have twice tried to float a loan, using that as collateral, and even to secure notes by mortgage of real estate. They could not retreat; they must go forward. A committee was empowered to engage a principal for the ensuing term. Dr. Samuel Stevens, a graduate of Water­ ville College, acted as Principal the spring term of 1828. A largely attended session of the Trustees was held in Vienna in August, when for two days the affairs of the Semi­ nary'- were thoroughly considered. Merritt Caldwell, having graduated from Bowdoin Col­ lege, was secured as Principal for the fall term of 1828, and continued in that position until 1834. The annual meeting this year was held December 31, 1828, and the time of future annual meetings fixed for the day after the closing of the spring term. Merritt Caldwell was formally elected Principal, and also a Trustee. The first mention of the Calliopean Society occurs in an order to the Mechanical Agent to make a book-case for it. That that, or similar societies, existed is inferred from votes of the Trustees denying to students the privilege of forming such societies within the school without the knowledge or consent of the Board of Trustees. At this meeting all the books belonging to the Trustees were given to the Calliopean Society. Moses Springer, Jr., is made a committee to again peti­ tion the Legislature for aid, though they have hardly disposed �22 of the last donation of a half-township. This man seems from the record to be one of the most business-like men on the Board. The first annual meeting after the change of time con­ vened July 16, 1829. The Seminary seems to be firmly established, courses of instruction well defined, and admin­ istered by competent instructor who has been in charge for a year, and, were it not for financial troubles and the difficulty of finding proper managers of the Agricultural and Mechanical Departments, would be on the road to success. Elihu Robin­ son has administered these departments to the extent of his ability, but has not had a free hand in doing so, and besides, has been the one man relied on for the discharge of difficult trusts. One can but be impressed with his usefulness as the proceedings of the Board of Trustees are followed year after year, and with what the Maine Wesleyan Seminary owes to him in the formative days of its life. The majority of the Trustees were Methodist Preachers, without much business tact. An exception should be made to this in the persons of Moses Springer, Jr., James Williams, Moses Stone and Philip Munger, and later, Dr. Eliphalet Clark, who were evidently men of affairs. Reference is had occasionally in the doings of the Trustees to finances connected with the Maine Conference. This comes to a settlement at this meeting by the Trustees authorizing their Treasurer to pay over to the Conference one hundred dollars in full of all demands. The Conference seems to have considered itself a beneficiary of Mr. Sampson’s charities in some way, and the Trustees buy off their claim in this manner. A move is made for a College Preparatory Course, and Merritt Caldwell continued Principal, and adjournment taken to January 5th. The Board of Trustees is now increased to the full number, a majority of whom are members of the Maine Conference. Another move is made to raise a permanent fund, whose income shall be S600, or more. This sum is deemed neces­ sary to meet the yearly expenses. The Female School is not �23 yet in operation, but someone is pressing for it. Mr. Samp­ son is considering further concessions, and a continuance is taken to February 10th. CHAPTER VIII A Gloomy Time February 10th, 1830, Mr. Sampson the fourth time alters the requirements of his deed, which is accepted by the Trustees, and in consideration thereof makes over to the Trustees of the Methodist Society on Kent’s Hill the house and land adjoining the Meeting House lot for a parsonage, and donates one hundred dollars for finishing it. This meeting has been continued seven months. There is internal evidence that while the school as such is prospering and that students are not wanting, the Trustees are at a loss to meet the situation. A special meeting is called for July 20th, which deliberates on the situation for three days. That the question of closing the school was under consideration cannot be doubted, for on the third day a direct vote to continue the school was reached, after three members of the Board had guaranteed a sum sufficient,—six hundred dollars— to carry it on another year. These men are understood to be Merritt Caldwell, Dr. Eliphalet Clark and Dudley Moody. Previous to this, the sureties for a note of SI,500 had been secured by real estate. The opening of a Young Ladies’ School was again brought up at the annual meeting, January' 5, 1831, by a Resolve declaring it expedient and directing that the west room in the Seminary be fitted up. Messrs. Moody, Clark and Caldwell were made a committee to engage an Instructress. This was to be used in a petition to the Legislature as an inducement to grant aid. There are indications that this move succeeded in open­ ing the school to young ladies as soon as all the arrangements for it could be effected. Miss Urania Merritt was the first female teacher employed. Later, during Merritt Caldwell’s principalship, Miss Phoebe Payne was engaged as Preceptress. �24 Merritt Caldwell is again elected Principal. That the plan of the school retains its popularity with the people is evident from the fact that the Trustees are obliged to enlarge their shops and increase the accommodations for board. It seems to have been a short-sighted policy to allow their finances to fall behind by mismanagement. CHAPTER IX A Dramatic Occasion We now come to one of the most dramatic occasions that ever occurred in the history of Maine Wesleyan Seminary. Whether considered as an act of desperation, or a stroke of finesse, it was a masterpiece of corporate action. The author­ ship of the scheme or the resolutions, or who presented them to the Board, is nowhere revealed. The Maine Annual Con­ ference of the Methodist Episcopal Church was in session at Hallowell, Bishop Soule presiding, June, 1831. On the morning of the 10th the Trustees of the Seminary met at the same place, and, without preliminary, voted that the President, Moses Springer, Jr., invite such persons, other than members of the Board, to a seat with it, as he sees fit. Then, without the formality of a committee, the following resolutions were presented: “I. Resolved: That, in the opinion of this Board, the Maine Wesleyan Seminary is established on such principles as give it a claim superior to that of any other literary institu­ tion in this State on all the friends of science, morality and religion; and that its claims for support on the Maine Confer­ ence and the members of the Methodist Episcopal Church are more sacred than on any other class of community. “II. Resolved: That the present depressed state of the funds of this institution is, in the opinion of this Board, a loud call for renewed, strenuous and well-directed efforts on the part of its friends. “III. Resolved: Inasmuch as the interests of this insti­ tution are, in our opinion, associated with the dearest interests of the rising generation and of our growing church in this I �25 State; and as the time has now come when but one alternative is left us, which is to place it on a firm basis, or to let it sink to rise no more; that our best efforts as a Board and as individ­ uals shall be directed to sustain this institution. “IV. Resolved: That the cause of this institution be presented to the Maine Annual Conference now in session, and that their co-operation be solicited in the appointment of an agent whose experience and influence shall be propor­ tioned to the character of the institution and to the great responsibility of making a last appeal in its behalf to the generosity of our church and the public. “V. Resolved: That it be recommended to the Con­ ference to adopt some measures by which the operations of said agent shall be facilitated, and by which subscriptions shall be opened in every station and on every circuit in the Conference.” Messrs. Caldwell, Springer and Cox were appointed a committee to present these resolutions to the Conference, also to petition that Rev. Charles Baker should be appointed Agent. When the committee had presented their resolu­ tions, the Conference rose in a body to accept, and a sub­ scription was started then and there, led by the Bishop, by which the sum of $1,360 was raised on the spot, mostly by preachers who hardly knew from day to day whence their own support was coming. The scene is described as most inspiring. The Rev. Charles Baker was appointed Agent. A resolution highly commendatory of the services of Principal Caldwell was passed, wherein was expressed the hope that “no motive” would induce him to leave his post. His salary was increased one hundred dollars, and a present of fifty dollars was made him. The next term was fixed for the opening of the Young Ladies’ Department. The effect of this move and the success of Rev. Baker’s agency for a time cleared the financial sky and restored confidence. It may seem strange to us, looking back over four score years, that there was so great apathy on the part of the denomination in coming to the support of the Seminary; but it must be remembered that the Methodists of Maine were �26 of the common lot, with more zeal than means, and that one hundred dollars meant very much to them individually, and that the poor success of former agencies had had a depressing effect. Asa Heath’s service the year before had realized but about $160 over and above his salary and expenses. When your staging costs as much as your house, you sometimes let the house go. This session of the Board was continued into the next week, evidently under the inspiration of the Conference, con­ sidering matters deemed essential to the success of the school. Among these was the establishment of a Teachers’ School; securing a Preceptress for the next term, and providing a permanent Professor of Languages. The scope of the educa­ tional work undertaken broadened on their hands continually, and it was difficult to keep abreast of it. The ambition of students to increase the number of literary societies was a source of heated discussion in the Board. In their appeals for aid to the State, the Trustees had represented the school as unsectarian, yet were supporting Methodist preaching. To free themselves from any charge of inconsistency, they suggested to Mr. Sampson that he withdraw a sufficient amount of funds to enable him to meet that requirement personally, and so remove any cause of complaint. Thus early was laid the foundation for the cosmopolitan character the school has maintained, despite its name. There was no lack of theories, discussions and resolutions in this and succeeding sessions of the Trustees relative to the questions before them for consideration. The one most in evidence was the raising of funds for the ever-increasing needs of the institution. More shops are wanted; a larger boarding house must be built. There are social conditions ever recurring that tax the wisdom of Principal and Visiting Com­ mittees. At the annual meeting, January, 1832, these things are provided for, so far as Trustee action is required, and Merritt Caldwell is re-elected as Principal. Despite his spirited encounters with the Trustees in opposition to their f �27 policies, they cannot dispense with his services at the head of the Seminary. Notwithstanding that there were already academies in different parts of the State that were doing the work of the high school of to-day, a different class of students was drift­ ing to Kent’s Hill. Their careers in after life point out to us the type of manhood and womanhood they represented. The subscription at Conference, 1831, with other sub­ scriptions that followed, together with the one thousand dollars of State aid, relieved the financial stress for the time being. At the close of the school year, 1833, it became evident, as once before, that a permanent income of six hundred dollars must be provided for the yearly operations of the school and the Conference was again appealed to to raise a fund of ten thousand dollars. Rev. Gersham F. Cox was appointed Agent; a plan for four-hundred and two-hundred scholarships was worked up, and Mr. Cox took the field. At the next Conference he reported ten thousand dollars collected in cash and reliable notes. At first this seemed to be a great success, but later proved to be a mortgage on the funds of the Institution. Mr. James Dinsmore, of the Trustees, raised about six thou­ sand dollars in addition. This movement gave a more hopeful aspect to affairs, and served as a stimulus to increase the number of students at the Seminary. This same year Mr. Caldwell severed his connection with the Seminary, having been elected Professor of Metaphysics in Dickenson College, Carlisle, Pa. It has been an oftrepeated experience with the Seminary that when it had developed a teacher of admirable parts, some higher institu­ tion of larger means would make requisition on it. The school continued through the year under the charge of Charles Collins, James Bell, A. B., and A. F. Wheelock, A. B. �28 CHAPTER X Larrabee’s Administration In 1835, William C. Larrabee, Principal of Cazenovia Seminary, was elected Principal and entered on his duties at once. A man of unusual tact and ability as teacher was now at the head of the institution. He associated with him Benjamin F. Teft, a recent graduate of Wesleyan University, a brilliant scholar, and other able teachers. The improved financial condition of the Seminary, the reputation of the Faculty, the opportunities for meeting some portion of the expenses in the manual labor departments, drew large numbers of students. Principal Larrabee was extremely popular with all classes of society, and not averse to the humorous side of affairs when opportunity offered. It is related that when stopping at a hotel in the city of Bangor one day he strolled out to the stable, where his curiosity was excited by hearing the hostler swearing at the horses in classic language. He entered into conversation with him and found himself in the presence of a man of unusual scholarly attainments, a graduate of the University of Dublin, but who, because of his love for strong drink, was reduced to this lowly occupation. Mr. Larrabee’s interest in him, however, was very much aroused, and before leaving he induced him to come to Kent’s Hill. In due time the candidate arrived, and the Principal deemed it the proper thing to have his fitness attested by his teacher in languages, and he was sent to Professor Teft for examination. The Professor, in rather a spectacular way, brought out his Greek text books and opening them handed one to the new teacher, reserving one for himself, and, indicating a lesson, requested him to proceed. With lightning-like rapidity—he was very quick spoken—he began to read the text before him. The Professor lost his place and stopped the reader to know where he was. This was pointed out and away again he went, and was again halted to know where he was. The third time he sets the Professor right and is off like a race-horse, when Teft, in desperation, calls out, “Where are you reading?” His candidate answers, “Right there,” putting his finger on the �29 line, “can’t you keep the place?” That candidate was Andrew Walsh, a veritable son of Ould Ireland, one of the greatest linguists of his day and an equally expert mathema­ tician. Father Walsh, as he was known to the students, was simple as a child; indeed, he was more of a child than a man, save for his intellectual attainments, for he was equally a philosopher and a linguist. He was deeply religious, and those who may have heard his exhortations in the social meeting did not soon forget the matter or the manner. Alas! he went back to his cups, and his light went out in obscurity. The popularity of Larrabee’s administration continued unabated. There was not a neighborhood around but was represented by some of its youth. The attendance at the school increased to such an extent that it was absolutely necessary to erect a new boarding house. Notwithstanding the necessity for enlarging the accommodations, every move plunged the corporation deeper and deeper in debt. There was one agency not yet mentioned that came generously to the relief, viz: The Maine Wesleyan Associa­ tion, which pledged the net profits arising from the printing of the Maine Wesleyan Journal to the funds of the school. How much was derived from this source we are unable to state, but the Journal itself was a help as the mouthpiece of the Seminary. The membership of the Maine Conference, except for the one spasmodic effort in 1830, never seemed to realize how great an obligation it was under to the school in their midst. Eventually, a feeling of distrust and indifference engendered towards it. Nevertheless, outwardly everything seemed prosperous; the shops were full of workers, the Seminary of students. No one seemed to know where the leak was financially. Their embarrassments increased. The fact was, they were employ­ ing unskilled labor. The manufactured products were not worth as much as the stock from which they had been pro­ duced. They could not be sold in the market, save at a loss, and accumulated in the shops. The same was true of the farm, and their property depreciated. These were the causes that were leading to bankruptcy, and yet the school was �30 sustained because of its popularity. Principal Larrabee maintained his supremacy, but he at length became involved in the impending ruin, and in 1840 accepted a professorship in the Asbury University, Greencastle, Ind. The funds were all gone; there was next to nothing to show for all the money that had been collected; public con­ fidence in the management was at a standstill. An agent was appointed to dispose of all the available assets,—the real estate could not be alienated—and settle claims against the Institution; but these were not sufficient; it was still in debt. In 1841, Dr. Stephen Allen, at that time Professor of Mathematics in the Troy Conference Seminary, Poultney, Vermont, was elected Principal and took charge that winter term. The situation was forlorn, indeed. The buildings were out of repair; the Seminary hardly habitable because of faulty construction, and liable to collapse at any time. These defects were overcome as well as they could be at the time, a goodly number of students gathered, and the school went on. Dr. Allen brought to his assistance an able corps of teachers, young men and women of ability, who thought more of the service rendered than of the pay received. Among them were George W. Jewett, Miss Mary Ann Moody, afterwards Mrs. G. W. Jewett, Miss C. Sturdivant, Charles F. Allen and Henry P. Torsey. The success of the school had always been due to the ability and self-sacrificing devotion of its instructors, and for three years it continued without other material support. The annuities could no longer be met; the scholarships were an incumbrance that could no longer be carried. In 1844, Dr. Allen resigned to join the Maine Conference, and Henry P. Torsey, who had been his assistant the year previous, was elected Principal upon the condition that he should furnish all the instruction, pay for all repairs, and receive all the income. The Trustees had absolutely nothing to offer save the location of the Seminary. The financial straits to which the Institution was reduced may be inferred from the statement of Mr. Torsey that after paying all bills one term he had twenty dollars left for his services. Men of i �31 affairs hardly understand the devotion and consecration of great souls to the life-work they have in hand, but out of this spirit the things that never die are born. CHAPTER XI Dr. Torsey’s Administration The ensuing Methodist Annual Conference met at Bangor (1844) and the Trustees of the Seminary arranged for a meeting at the same time and place. Its fiscal affairs were at a standstill, and they voted unanimously to surrender their interests in the Seminary to the Conference, according to the conditions of the Trust Deed, which offer was as unanimously spurned by the Conference; mitigating the refusal, however, with the proposal to still aid the Board with their influence in maintaining the school. This action of the Conference created a coldness between the Trustees and that body that was felt for years afterward. The Trustees met at Kent’s Hill soon after that and resolved to make one more effort for the relief of the school. Luther Sampson annulled all annuities and contributed fifteen hundred dollars toward needed improvements. The old Seminary building had become untenantable and a new one must be built. To this end, one fourth of an acre was secured in the northwest corner of David Wheelock’s field, the present site of Bearce Hall, and preparations made to build thereon. 'Squire Underwood, of Fayette Mills, had a kiln of pressed brick at the foot of the hill, intended for a new store, but which, instead, he sold to the Trustees, and these, together with the old brick procured from the Seminary that was being razed to prevent its tumbling down, sufficed to construct a plain, but neat and convenient school building, 40x60 feet, two stories high, at a cost of about three thousand dollars, half of which, as already noted, Mr. Sampson gave. Meantime, the school was in operation. The bell had been taken down and set up on four posts in front of the Mansion, and rooms enough for recitation purposes appropri­ ated from the boarding house. �32 Rev. D. B. Randall gave up his appointment to act as agent for the Trustees to procure the surrender of scholar­ ships and compromise or settle claims against the Institution. In this he was eminently successful, and secured funds neces­ sary for building the new Seminary. Many cancelled their claims, among them Dr. Allen, relinquishing one thousand dollars due on salary. The value of Elder Randall’s services in this year of reconstruction have never been duly recognized. He was a most successful pleader, and, though severely criticized by some, he accomplished a work that freed the Trustees from their embarrassments by scraping off the barnacles that had impeded progress. There was nothing left to them but their realty, and much of this, the farm especially, was much depreciated; but they knew just what they had in hand and what to depend upon. Debts were no longer staring them in the face; the manual labor scheme was dropped, and only the school was on their hands. This was placed on an independ­ ent basis by the arrangement with Mr. Torsey, and they began again. Looking back over the two score years, a visionary haze seems to envelope them. The convictions of a prosperous farmer that it was his duty to share his means with the com­ munity around him, the crude conception of how to do it, and the fear lest the means be misused, are by themselves a chapter in human life. Luther Sampson now practically retires from the stage of action. He has occupied the middle of the stage to the present time, but now has cancelled all obligations of the Institution he has founded to himself, and in addition has contributed nearly half of the new venture. He was of the Puritan type, brought up to the hard and fast facts of colonial times, and he looked at the world as it moved about him. He schemed for his pound of flesh, but when he had gained it he was willing to divide with the Lord. All men do not do this ’Tn SeyemiBht- Fafcher Robinson relates how at one time ..non Mr. Sampson was arranging with him for the bestowal ' three thousand dollars, he suggested that his son might not �33 be agreeable to this, Father Sampson drew back, and straight­ ening up addressed him: “Ezekiel, that money is not David’s; it is the Lord’s,” and to the Lord it went. Such men may seem hard to the world, but be it remembered that the mold they are cast in is not easily changed; it might not be bettered if attempted. That Mr. Sampson was disappointed in the business ability of some of the men he associated with himself is evident, and that he disagreed with them at times as to the methods of conducting affairs cannot be doubted; and that he early retired from the Board to avoid the vexatious dis­ cussions that men of theories without the practice were con­ stantly provoking, is still further evident. It is also apparent that his own views of what was desir­ able to accomplish changed; that it was an evolution of thought that worked out the conception of a Seminary such as would meet the wants of the common people. Mr. Sampson began by building as he knew, but ere the first plan was developed a larger structure rose up before him, and he attempted to adapt the same means to the larger end. To this end he had no experience as a guide, neither had any of those associated with him; hence the financial failure that followed. The conception was equal to anything that has been devised, but a hundred thousand has not been found equal to what ten thousand attempted. Dr. Torsey’s career as the head of Maine Wesleyan Seminary for thirty-eight years is one of the notable events of its history,—at present the most notable. With a common school education and such additions as he was able to make as a student and assistant where he was now in charge, his original research and wonderful tact soon placed him in the lead of educators in New England. The effect of such leadership was soon apparent. Students flocked to Kent’s Hill in such numbers that accom­ modations at the Seminary or on the Hill were inadequate, and the region around within a radius of two miles was taxed for board and rooms. The Trustees of to-day, in their monopoly of board, forget their appeal in the day of need and �34 how it was met. The desire for an education by those who can ill afford it is just as great as ever, but the world that has prospered has grown cold. The open door that Kent’s Hill once offered would fill its halls again. The growth of the school soon raised a clamor for more room. The confidence of the public was restored, and at the session of the Maine Conference in 1853 a convention of the friends of education in the church met to consider its interests. Much enthusiasm was manifested. Dr. Torsey advocated the broadening of the curriculum of studies to include a college for women. Generous sums were subscribed towards the erection of a new building, Dr. Eliphalet Clark, of Port­ land, heading the list with one thousand dollars, and others with smaller amounts. Rev. Stephen Allen was appointed agent to solicit funds for the object in view; and, to avoid the mistakes of former agencies, a separate Board of Trust was organized under an act of the Legislature, with the title of Maine Wesleyan Board of Education, for the safe-keeping of funds. The agency was continued year after year, part of the time in connection with a pastoral charge, Mr. Torsey and others rendering assistance, till a sufficient sum was raised to warrant the construction of a new building. Plans were obtained, and in June, 1858, ground was broken and the laying of the corner-stone observed by an address from William H. Allen, President of Girard College. Dr. Allen was himself a Readfield boy and an alumnus of Maine Wesleyan Seminary. The building now known as Sampson Hall was com­ pleted and dedicated in August, 1860. This time the address was by Rev. Charles F. Allen, of the Maine Conference. Dr. Stephen Allen, in addition to his agency, acted as Chairman and Treasurer of the Building Committee, kept all accounts, drew up all contracts, signed and endorsed personally all notes for borrowed money, till the Hall was completed and furnished at a cost of fifty thousand dollars. This was a large sum for the times, and a larger sum for a Methodist minister to be accountable for, but never a note went to protest, nor payment of a contract delayed beyond the time. �35 It was truly a monumental work, supported and carried for­ ward by the character of the man who stood for it. CHAPTER XII Woman’s College On the opening of the Fall term, 1860, a new mile-stone in the history of the Seminary was set; the curriculum was enlarged to include a college course for young ladies, the com­ pletion of which would entitle them to a degree. The faculty was increased to meet this demand, and the Principal became a President. Funds were in waiting to meet these advances, and the Institution was on a solid financial basis which it was pledged to maintain. The opening of a college for women was in itself a notable event. A Female Institute had been opened in 1856, at Carmel, N. Y. Mary Lyon’s Seminary for girls at Holyoke was in operation, and a still older one at Bradford, Massachusetts, but none of these conferred degrees. Maine Wesleyan at Kent's Hill antedates Vassar four years; Wellesley and Bryn Mawr, ten years, and Smith, fourteen years. For a time it met the purpose of its founder, viz.: to afford the girls who were in the same classes with the boys preparing for college an open opportunity to keep abreast of them, and was popular in so doing, but the shadow of the Seminary has always obscured the College. Its graduates, however, have always made good whenever tested, and are entitled to an honorary recognition by reason of their achievement with those of like educational institu­ tions in the land. J ustice required that a line of demarcation be drawn between the Seminary and the College, but this has never been accorded, and to-day it languishes because pro­ fessed friends have turned their backs to it at the last hour for the sake of a name; perhaps its light has gone out. Dr. Torsey closed his connection with the school as President of its Faculty with the Spring term of 1882, after thirty-eight years of continuous service. The latter years he had not been as efficient as formerly, by reason of impaired health, due to a reckless disregard of his physical powers, but that extreme personality was ever dominant. His aim ever �36 was to make men and women, rather than scholars, and he succeeded. Who that ever heard his impassioned address when a moment of inspiration was on him at the close of a chapel service was ever able to shake off the impression of the hour? He had his imperfections, like other great souls, but despite these he lived and will live in the larger life that his larger conception of life inspired in the life around him. All life is for eternity, and such lives lead the way up the ascending plane the generations of men are climbing, the ultimate of which is the Greater Man. CHAPTER XIII Bearce Hall One want supplied reveals another, and it was soon found that although a chapel and college recitation room had been temporarily supplied in Sampson Hall, the want of more class room was keenly felt. The teachers said: “We will not ask for a raise of salary if you will give us more room.” Planning for ways and means began anew. In 1871, Dr. Torsey’s Seminary was razed and the foundations of Bearce Hall laid, which was builded and first occupied the Fall term of 1874, at a cost of forty thousand dollars. This time a few men were prominent, and a general subscription avoided. Prominent among them were Samuel R. Bearce, of Lewiston, and William Deering, of Portland,—Mr. Bearce with twenty thousand dollars and Mr. Deering with six thousand for the chapel. Over twenty-five thousand dollars of interest-bearing funds are now in the hands of the Trustees, and twenty thousand, to which was later added fifty thousand from the estate of Dr. Eliphalet Clark, of Portland, in the keeping of the Maine Wesleyan Board of Education, the income of which was to be applied solely to instruction in the Seminary and College. Other funds had been contributed from time to time by generous friends for the benefit of students, library, etc., till the amount of investments for educational purposes exceeded one hundred and fifty thousand dollars. A Con­ servatory of Music and Art School were among the attrac­ tions of the school. �37 This was the condition of affairs when Dr. Torsey retired at the close of the Spring term, 1882, and was succeeded by Rev. Edgar M. Smith. Mr. Smith was also a Maine boy, an alumnus of the Seminary, a graduate of Wesleyan University and a popular preacher. There was now at the head of the institution a highly cultured man, who was to make himself known as a great teacher. He soon demonstrated this in his classes, and in turn gave a scholarly tone to the facul ty board that reacted on the school. Especially was this felt in the Woman’s College, and in this he was greatly aided by Mrs. Smith—herself a graduate of the College—by reason of her charming personality, felt by any circle in which she moved. President Smith was capricious in his methods of disci­ pline, and therefore was not always a success for himself or with the students. He continued in charge till the close of the Spring term, 1893,—eleven years. He had become some­ what restive under the restraints of the Trustees by their not seconding some of his plans, and in June of that year he was elected to and accepted the presidency of the Montpelier, Vermont, Seminary. CHAPTER XIV Blethen and Ricker Halls When Dr. Smith came to Kent’s Hill there was no President’s House, Dr. Torsey living in his own house, but again generous friends came to the rescue and Blethen Hall was erected, Alden J. Blethen, an old-time student, contri­ buting half the cost. A business college was instituted by President Smith, which was very successful under its first Principal, William A. Barton. The increasing wants of the Music and Art Departments necessitated the building of Ricker Hall in 1893. This enter­ prise developed another generous giver in the person of J. S. Ricker, of Deering, for whom the hall was named. Later, steam heat was introduced into all the school buildings by installing a plant in the rear of Sampson Hall. Many improvements were projected and carried out during this �38 administration, but in providing for them the Trustees departed from the rule that had prevailed up to the close of Dr. Torsey’s administration, that no expenditures be incurred before there were means to pay for them; and a debt of con­ siderable dimensions was piling up. When Dr. Smith left the State he was beginning to be appreciated as a public speaker and gaining quite a popu­ larity thereby. Let it be known that he was to preach at a given place, and there would be a congregation to hear him. He was not particularly brilliant, but attractive in his dis­ course; of the kind people liked to hear. The quest for a successor to Dr. Smith was a prolonged one. No alumnus or eastern man was available, and the choice fell ultimately on the President of a western college in the person of Rev. Charles W. Gallagher, a graduate of Wesleyan. Mr. Gallagher came to Maine Wesleyan highly recom­ mended. A fine scholar, an entertaining speaker, he entered upon his work with a large degree of promise. The broadness of the Seminary’s work surprised him. Whereas he thought he was coming to a merely preparatory school, he found courses of study equal to, as he expressed it, two years in college. His wife was a woman of culture, and the interest she took in the young ladies of the Seminary and College was not only helpful to them, but an aid to him. He was in a measure successful in the school room, but for some reason had not the tact and control necessary to be exercised in a school of such mixed character, and in the Conference embroglio over the Frank Jones affair at the annual session in Portland, 1897, he took advantage of the situation to resign. This incident in the history of the Board of Trustees deserves, perhaps, a passing notice. At a meeting of the Trustees in Portland, in 1896, there were four vacancies to be filled in the Board. Nominations and election to three of them were made without comment, but when the fourth was reached there was a halt. At length J. S. Ricker, sitting in the middle of the room with his hands on his knees in a thoughtful mood, raised his head and said: “I have a man, F t �39 but don’t know what you will think of him,—it is Frank Jones. I have known Mr. Jones a good many years and have always found him a man; his word is as good as his bond, I asked him not long since what he was going to do with his money when he was done with it. ‘Oh,’ he replied, ‘there will be uses enough to put it to.’ I said, ‘Why don’t you put it where it will be doing good after you are gone?’ He asked where. I replied, ‘There is the Maine Wesleyan Seminary and Woman’s College.’ He retorted, ‘I will if you will,’ and I answered back, ‘I have been doing it for three years; come on.’ ” Mr. Ricker said no more. The propriety of such a move was up to the Trustees. The vote on the election of Mr. Jones was nearly unanimous. President Gallagher and Dr. Allen refrained from voting. The Maine Conference was at the time in session at Auburn, but failed to notice the act of the Trustees. At the session in Portland, however, the following year, the matter was violently ventilated in a heated discussion. The result of the onslaught on Mr. Jones was, whereas he had purposed to equal the bequest of Mr. Ricker,—twenty-five thousand dollars—he ultimately cut it to ten thousand. CHAPTER XV Chase and Trefethen Administrations At the annual meeting of the Trustees in June, 1897, the President of the Board was authorized to engage A. Fitzroy Chase, then Principal of Bucksport Seminary, which he did before the meeting closed. President Chase was not unknown to Kent’s Hill. He had been a successful teacher of the department of Mathe­ matics during part of Dr. Torsey’s administration and was noted for his energy and forcefulness in whatever he under­ took; so much so that he often overstepped bounds; never­ theless, he was a great teacher. He was one of those men of quick comprehension, who take in the situation at a glance and proceed to act, regardless �■ 40 of others’ opinions, and hence their collisions. They are leaders; they cannot be trusted in the rear; they will run onto you. President Chase gave to the institution two forceful years of service. During the Fall term of 1899, he was attacked by a malignant abscess on his neck, whose virus soon entered the circulation, and he died October 22nd. Too early gone! On the decease of President Chase, Professor Henry Emerson Trefethen, Dean of the Woman’s College, was appointed by the Prudential Committee, Acting President, and continued to exercise that office during the school year and until he was elected President. Professor Trefethen did not take kindly to the office; its duties were irksome to him; he much preferred the quietude of his chair in Ancient Languages at a less salary, to the responsibilities of the presidential office, and was glad to resign it at the annual meeting in 1903. His administration was characterized by judicial firmness. He could not be aggressive, but was positive. He stoutly maintained that the student had rights that were to be carefully conserved, but woe to that student that forfeited his rights,—he appealed in vain. Professor Trefethen has been a long time in the service of the Seminary and College. He came to Kent’s Hill a young man at the beginning of his professional career. He has grown grey in the service. He has always retained the respect of the student body,—the one teacher of whom they have said, “If we ask Prof. Trefethen a question we do not have to wait till to-morrow to get an answer.” He has equally the confidence of the community around him. Public men who come in contact with him are surprised at the breadth of his knowledge in civic affairs, and accord him a high place as a man of sound judgment. We wish sometimes that he was more aggressive, more ambitious of position and distinction, that the things he has learned might benefit others more. May what he has been and still is to Maine Wesleyan Seminary long be recognized. �41 CHAPTER XVI W. F. Berry’s Administration On the retirement of President Trefethen from the presidency, in 1903, the Trustees elected one of their own number to the position,—Rev. Wilbur F. Berry, of the Maine Conference. Dr. Berry came to the presidency without the previous preparation of his predecessors. The little experience he had had as a teacher was afar off; his life-work had been in the ranks of the Christian ministry, where he had gained a deserved reputation. It was no surprise, therefore, that he found himself somewhat out of place at the head of a literary institution. He was not a failure, however, for, self-con­ tained, he turned his attention to the outside interests of the Seminary and College and succeeded in building them up by personal effort, as none of his immediate predecessors had. Such work is necessary to be done by somebody, and President Berry did it well. When he came to the presidency he was Secretary of the Maine Civic League, and that body had continually clamored for his return, to which call he yielded and resigned at the close of the Spring term, 1909. He is now reinstated in his former work, where he serves without a peer. CHAPTER XVII The Newton Administration Begins At the meeting of the Trustees, June, 1909, it was a debatable question how the vacant place of President should be filled and who should fill it. The Woman’s College had practically ceased to be; no need of a President for that. At length it was suggested that the Vice-President of the faculty be elected Principal of the Seminary, leaving the presidency to be cared for hereafter. The suggestion prevailed. John Orville Newton, Professor of Natural Science, had for two or three years filled that place, and, in the absence of �42 the President, had been the head of the discipline of the school. He was elected Principal without a dissenting vote. Professor Newton was well equipped for the work. He had had experience in the best of schools for discipline,—the common school. He knew the boys, and, perhaps, the girls, and has the tact to manage them successfully. He promises to make good. Beginning with Dr. Chase, the late Presidents have been of the alumni of the Seminary and graduates of Wesleyan University. A move of far-reaching intent was begun by some of the friends of the school during the summer vacation of 1910, having in view the providing of culture with entertainment. It is sought to accomplish this in the first instance by a highly finished and well furnished recreation room on the first floor of Sampson Hall, on the boys’ side, where healthful games and pleasant sports can be enjoyed; and an equally attractive drawing room on the girls’ side, where they can turn aside for an hour from the tiresome drill of the text-book to the joy and freedom of social intercourse. This is an initial step Towards admitting the claim of most cultured men and women that something besides the letter makes for education. If this develops, as is hoped it will, then may it be demon­ strated with the opening of this twentieth century that the true object of an education, as a few choice spirits have always claimed, is the making of men and women—the development of manhood and womanhood that will always and everywhere adorn society. ��1 ■ ■- �History of the Maine Wesleyan Seminary by Hon. E. R. French PORTLAND SMITH & SALE, PRINTERS 1019 � Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Commemoration Publications Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource History of the Maine Wesleyan Seminary Subject The topic of the resource History of Maine Wesleyan Seminary 1824-1909 Creator An entity primarily responsible for making the resource Hon. E.R. French (Edwin Ruthven French) alumni of 1847-1850 https://archives.kentshill.org/files/original/585c0cfef8a1dc4f80c5a7c411faad6b.pdf c025d11a887dfd81844c8b3f7be93d49 PDF Text Text Kents Hill 1824-1974 Sesquicentennial Luther Sampson Founder Written text supplied by Kents Hill and Its Makers, numerous issues of the Breeze and Alumnus. School Catalogs and the author. Robert E. Warrington. Foreword This is the story of the school called Kents Hill. It is the story of the Founder, who was not vision­ ary but who had a vision. It is the story of the men and women, boys and girls, who helped the vision of the Founder come true. It is the story of sacrifice, work, and victory. A great light shone in the distance, and men and women marched toward it, often over rough and stony paths. They laughed as they toiled toward the light. It was a great adventure. It is the story of the boy who boarded himself, and often wondered what the next meal would be, and laughed as he wondered. It is the story of boys who worked on farm or in the shops five hours a day for their board; who played their jokes and sang at the bench. The story of boys who made furniture and shoes, and studied, and later became congressmen, lawyers, doctors, divines, teachers, college presidents. The story of other boys and girls who here prepared to go back to their com­ munities to fill less prominent, but no less impor­ tant, places in the everyday life of their towns and state. It is the story of boys who played the game of life; the story of games lost and won; a story of cooperation in the making of men and women; a story of emphasis on right living. It is the story of a beacon light on a high hill, where beacon lights are always placed. FRONT COVER: The Campus at the turn of the century. Blethan Hall. Bearce Hall, a bam, Sampson Hall. �One Hundred and Fifty Years Ago, and Since In 1820 Luther Sampson, a veteran of the Revolutionary War, organized, endowed and incorporated the “Readfield Religious and Charit­ able Society.” Shrewd, devout, and purposeful, he had built up a competence from the small grant of land which the government had made him in return for his military service; he was concerned over the poor quality of preaching in the churches, the inadequacy of ministerial support, and the lack of educational opportunities for youth of limited means and this organization was the result of his thought and generosity. It’s incorporation was one of the first acts of the first legislature of the new State of Maine. The same year Elihu Robinson, a carpenter of Augusta, likewise moved by the inadequate edu­ cational facilities of the day, particularly for pro­ spective clergymen, opened a school in his own house, his wife taking some of the students to board in their own home. Friends of the two men brought them together, and they decided to combine their efforts and resources. As a result, on February 27, 1824, a school was formally opened in a small wooden building owned b'y Mr. Sampson on the northwest slope of Kent’s Hill in the town of Readfield; and in 1825 the Maine Wesleyan Seminary was incorporated as the successor of the Readfield Charitable and Religious Society. This first build­ ing, with one hundred and forty acres of land, some livestock and farm equipment, and about four thousand dollars in money and securities, were presented to the school by Mr. Sampson, and constituted its original endowment. The building still stands, and across the road is the old Sampson Homestead, still occupied by his descendants. The watchword of the school has been Christian Education where Christian Education was needed. When no education beyond the rudiments was available for youth of limited means, it supplied that need, and has done so ever since. When training for shop work or for agriculture was needed but scarcely considered a function of a school, this school was a pioneer in those lines, and maintained them until other agencies took them over. When college training became rec­ ognized as desirable for women, Maine Wesleyan organized a woman’s college and supported it until sufficient opportunities opened for women in institutions exclusively of college grade, making it no longer necessary for a secondary school to maintain such an adjunct. When the churches were in critical need of educational opportunities for their prospective leaders, Maine Wesleyan was organized, and training such men has always been its purpose and its privilege. When demands arose for musical and commercial training, departments were or­ ganized. And when public high schools began to come into their own, making so many academies unnecessary except as they became high schools in all but name, the old Seminary on Kent's Hill survived; and it survived because there still has been and always will be a need for the kind of service which it and other strong schools of its type can render. Struggles, discouragement, and threats of dis­ aster marked the early years of the school, but the high purpose of its founders and the devotion of its leaders would admit of no defeat. Forming no organic connection with any other organization and recognizing no sectarian limitations, it has been strengthened by the mutual benefit and inspiration of an alliance with a church noted for its spirituality and its interest in youth. Or­ ganized to put the best type of Christian Education within the reach of youth of limited means, it owes its existence and growth to its adherence to that ideal; and to-day the school, with several hundred-fold its original means, is still straining every resource to accomplish its purpose. Its success is measured in the lives of the 15 thousand students who have come under the influence of its spirit. i �Z5 q ■ '■ .<v 3 pl 7^13 J. :n...u- ?; £ ' , fii iii ..Si a SUL ■;-! ? y when it was razed and its brick were used in building “Dr. Torsey’s Seminary” which stood on the site of the present Bearce Hall. The Torsey building w-as forty by sixty feet and of two stories, with a bell tower. An old photograph shows that it was for utility rather than ornateness. The cost was $3,000. Father Sampson showed his usual interest and contributed half the cost. < gj ~ !‘ L • “■ !*•»«• I a iat Ca/i' £«• 0)3 Our Oldest Catalogue ■ **- v*r’"W"~ From a pencil sketch of the earliest school buildings. The “New House," 1820; “Wesleyan Seminary,” first brick building, 1825. Spring, 1827 The oldest catalogue which has been preserved is that for the spring term of 1827. The principal was Joshua Randall. There were ten young women enrolled, and eighty-one gentlemen. Forty-three students were enrolled in the mechanical and agricultural departments. The catalogue an­ nounces that the school was in session except for a vacation of eight weeks beginning in January and four weeks beginning in July. Expenses: Board in the institution, per week, one dollar; in private families, $1.25. Ladies, one dollar. Tuition, $3.00 per quarter. The New School 1824 On February 27, 1824, Mr. Robinson formally opened his school in the “New House,” (commonly known as the 1821 House) which was later en­ larged and named “Wesleyan Mansion.” School was probably carried on for the first year with only Mr. and Mrs. Robinson as instructors, al­ though there is some evidence that Henry Cush­ man assisted. On March 22, 1824 within a month of the formal opening, a committee was chosen to pro­ vide a schoolhouse, with the result that the “Old House” was purchased of Mr. Sampson. It was located a little to the south and west of the “New House” until it became too small for its original role and was moved to perform the humbler ser­ vice of a woodshed for the “New House.” The second story of the “old house” was used by self boarders and was dubbed “Oregon.” Less than two months after the purchase of the “Old. House” for a recitation building, plans were being laid which resulted in the erection of a two thousand dollar “Seminary Building” of brick, much more adequate to the needs of the popular young school. The new building, Wesleyan Semin­ ary, stood to the west of the present 1821 House, somewhat nearer the street, “between the elms.” In 1837, the New House was enlarged and be­ came Wesleyan Mansion, the first dormitory for girls, with accommodations for thirty-five students. “Wesleyan Seminary” served its purpose as a recitation building and dormitory until 1844 Department of Industry None were admitted into this department under 14 years of age, and none but regular mechanics were received into the Machine Shop for a less term of time than three years. The means of labor, sufficient to defray the expense of board, was furnished for about 45, who received a compensa­ tion according to their disposition and ability to labor. George Hinmans Reminiscences The old Seminary as I remembered it was a three story brick building, I should say about 100 feet front by 60 feet deep. It was cheaply construc­ ted, and there were fears of its safety in the minds of some of the more timid. If I remember correct­ ly, it was entirely unfinished as to paint, paper, or plastering. The flooring overhead was exposed. 2 i �the advantage. The health of the students seemed to have been perfect. I do not remember a single death, or any case of severe illness among the students during the time I was there; and as to a physician being called, such a thing was unheard of. I had at one time a very painful felon on one of my thumbs, but dear old Master Burnham opened it at the proper time with his jack-knife which he had sharpened for the purpose, and applied a poultice made from the inner bark of the bass­ wood tree, and I was soon relieved from suffering. Notwithstanding the felon, I look back upon my three years at Kents Hill with pleasant memories, and as an oasis that will always remain green, fresh, and fragrant in the retrospection. though I think the timbers were planed. The stairs were in the center, one flight above the other from basement to attic. The first floor on the right was the dining room, with about ten feet partitioned off from the end in two parts for servant girls’ rooms. The room on the left of the hall was the female department, with the exception of a room six or eight feet wide that was taken from one end of a storeroom, mostly for hardware, paints, oils, etc., used in the factory. The room on the second floor on the left was used for recitations and study. On the right of the hall was the room for recitations in Latin and Greek, for declamations and lectures. The third floor was a dormitory the whole size of the building, with the exception of about fifteen or twenty feet taken from one end and divided into two rooms of equal size; one was the officers’ room, the other was used for the storage of books and stationery of which the faculty kept a full supply for the accommodation of the students. The dormitory was supplied with cross-legged canvas covered cots and straw beds, which were arranged against the walls on the sides, with two boys to each. We were subjected to dis­ comfort and inconvenience, being huddled to­ gether in this great bare room, with only straw for our beds, and no possible means of heating. It was cold as the Arctic regions in winter, and intensely hot in summer, yet no word of complaint was ever made, or even thought of by one of us, as at that time it was supposed to be the customary usage — a case where ignorance is bliss. The fourth floor was the attic and was always called “purgatory”. One of the first things for every new scholar to provide himself with was an oil lamp suited to burning whale or sperm oil, as that was the only thing used for light. He must also have his gallon or half-gallon can for oil, and it became a daily duty to trim his lamp. He must also have his goose-quills and make and mend his own pens, as metal pens had not come into use. The flint steel and tinder had just been relegated to the shades of oblivion, as lucifer matches had been invented, and as a matter of necessity were to be prudently used at twenty-five cents per hundred. The “purgatory” chaps reveled in the luxury of air-tight stoves in their rooms, much to the envy of the dormitory boys; but, as to the question of good health and clear heads, the latter probably had GEORGE HINMAN. Boston, Mass., May 8, 1893. Early Principals Because of the short tenure of the men first in charge of the new school, Zenas Caldwell is often called our first principal; on his election he was made a trustee and became chairman of the superintending committee. As such, he had much to do with carrying out the provisions of Mr. Sampson’s latest agreement by framing a code of rules and regulations for the government of the school after the manner of Bowdoin College. The men in charge were apparently trying to lay a broad foundation for the school. Remember, this was in 1825. Mr. Robinson’s little private school was developing into a larger institution. It is of interest to note that one of Zenas’ in­ timate friends in college was Franklin Pierce, later President of the United States. They were room mates. It was while Zenas was principal that Mr. Samp­ son retired from the board of trustees. The Sampson family was represented by David F. Sampson (1822), an appointee of Luther, as per act of incorporation. It will be recalled that anyone giving the school five thousand dollars, or more, had the privilege of appointing an “additional trustee.” 3 �I not be abandoned because of the service they rendered. While Principal Larrabee still maintained his position and his personal popularity, he was un­ avoidably becoming involved in the institution’s impending ruin. Its resources were exhausted, and it was bankrupt; there was very little to show for the large sums that had been collected — and spent. Debts had accumulated, and public con­ fidence in the school and its management was suffering in consequence. An agent had to be appointed to sell all the available property of the institution, in order to pay its debts. Its real estate was inalienable. The sum realized by the sales made was not sufficient to balance the ledger. Mr. Larrabee’s popular administration thus closed with the shadow of financial doom enveloping the school. The hope for continued service lay now in the un­ vanquished spirit of the trustees, teachers, and friends; in their devotion to a cause; in their faith that “right makes might.” It is difficult for us to understand fully why this condition came about at a period when the school had more students enrolled than it ever had before Dr. Larrabee’s time. One term Larrabee reported 302 students enrolled. For the year 1839 the cat­ alogue names 313 students. The larger the school, the greater the deficit. Tuition at Kents Hill has always been too low. By previous arrangement the trustees were meet­ ing in Bangor at the time of the Methodist Con­ ference in that city. Unanimously, the trustees voted to surrender the institution to the Confer­ ence with the understanding that it should carry on the school. The Conference listened to the trustees’ statement of their difficulties and of their decision to act in accordance with Mr. Sampson’s provision. Unanimously and bluntly, it seemed to the trustees, the conference voted not to assume the responsibilities of the proposal. This turn of affairs left the trustees not a little disillusioned. But “where there is a will, there is a way;" and a little later the trustees convened again, this time at Kents Hill, and resolved to make one more desperate effort to relieve the financial situation, that the doors of the school might be kept open. By common consent with Mr. Sampson they finally abandoned the mechanical department which had brought on financial problems while aiding in- Catalogue Notes Principal Larrabee (1835-40) early classified the courses of study and introduced “Departments” — English, Mathematics, Natural Science, Moral Science, Belles Letters, and Languages, of which Latin, Greek, French, Spanish and Italian were taught. The Department of Industry was con­ tinued. Expenses were still kept low, $17.00 a quarter or $34.00 per term of twenty or twenty-two weeks. Mr. Larrabee continues Mr. Caldwell’s caution about finances of students; “spending money, except for postage, etc. is totally unnecessary and exceedingly injurious. ” During Larrabee’s administration the school won great popularity. So large was the attendance, upwards of 300, its facilities for student accommo­ dations had to be much enlarged. One of the outstanding accomplishments of Mr. Larrabee’s administration was the enlargement of “The Mansion” in 1837, to accommodate the increasing numbers of girls. The enlarged building became “Wesleyan Mansion”, which housed thirty-five young ladies. In spite of favorable conditions, the institution’s debts were steadily increasing. It became clear that much of the deficit came from the manual training department. We wonder, therefore, why it was not immediately abandoned. The Financial Crisis of 1844 Mr. Sampson, when planning for his school, had incorporated in his instrument the stipulation that the school should offer instruction in agriculture and in the mechanic crafts. These courses had the advantage of allowing poor boys to work their way in the shops or on the farm. Thus Mr. Sampson made the crafts a lever for accomplishing his edu­ cational purposes. As each of the young men worked five hours a day in return for board and lodging at the Seminary, the poorest boy was given opportunity for arr education, provided he was willing to work. The shops, then, were the answer to an ever-present, and growing need, and could 4 �I A load of pumpkins at Kents Hill in 1913. The driver was Jim Norton. r U .. - A i “ - A device for grading apples at Kents Hill in 1913. 5 �dicent youth in their struggle for an educatio . It was a measure which seemed to strike at the heart ofthe school, but it was necessary. Stephen Allen relinquished SI,000, salary which the school owed him; and Luther Sampson once more came to the rescue with a generous annul­ ment of all annuities and an additional contri­ bution of SI,500 towards a new building. In addition to these reconstructive measures, the trustees were inspired to elect to the principal­ ship, Henry P. Torsey, Vice-Principal the previous year. By faith, hope, and courage, Henry P. Tor­ sey, understanding the difficulties which faced the new administration, resolved to give his resources of mind and heart to the work of educating youth, regardless of his personal financial remuneration. Like all great men, his reward would be assured by the service which he might render. In Henry P. Torsey, a man had arrived. The old building, erected in 1824 “between the elms” had become untenable. The site of the new building was on a lot purchased of David Wheelock where Bearce Hall now stands. Brick were purchased from Squire Underwood of Fay­ ette, and these, with old brick from the razed Seminary, sufficed to construct a new building 40 x 60 feet, two stories high, at a cost of three thousand dollars. Mr. Sampson had retired from active participation in the affairs of the school, but he was still deeply interested as is evidenced ■-y j ■ I Sampson Hall I Henry P. Torsey 1844-1882 The Arnold of Kents Hill Henry P. Torsey, President of Kents Hill for thirty-eight years, was born in the neighboring town of Monmouth, Maine. He early attended Monmouth Academy, later entered our school where he spent several terms, but never attended college. During his later terms he did some teach­ ing. The election of Torsey was probably the most notable event in the history of the school. by his gift of fifteen hundred dollars toward the new building. He apparently had faith in the young principal; if so, his faith was justified, for Torsey rose rapidly to be numbered among the first of New England’s educators. The effect of his leadership soon became ap­ parent. In the fall term of '44 Torsey enrolled only 82 students; 48 boys, 34 girls. Ten years after Torsey took control, he had a faculty of ten and an average enrollment of 187. Accommo­ dations for room and board were taxed within a radius of two miles. By 1853, Torsey was advocating a broader curriculum to include a college for women. The understanding with Mr. Torsey on the part of the trustees was a bit canny. He was elected principal upon the condition that he should “furnish all the instruction, pay for all repairs, and receive all the income.” The trustees had little to offer save the location of the Seminary. The financial straits to which the school was reduced may be inferred from the statement of Mr. Torsey that, after paying all bills for one term, he had twenty dollars left for his services. One of the first acts of the new administration was the erection of a new seminary building, always referred to as Dr. Torsey’s Seminary. Panoramic view looking toward the north. Old Barn (destroyed by fire in 1954), 1821 House and "The Mansion", Barn Earliest photograph available. Taken 1860-63. (Picture on glass)* Left: Dr. Torsey's Seminary. Dedicated in 1846. This building was tom down to make room for Bearce Hall built 1870. Right: Sampson Hall (formerly known as "The College") The cornerstone was laid in 1858. Dedicated 1860. • REPRODUCED FROM A CRACKED DAGUERREOTYPE. SILVER COATED GLASS PLATE SENSITIVE TO LIGHT— THEN DEVELOPED BY MERCURY VAPOR. (moved down below 1821 House in 1966), Sampson Hall. Affairs were moving at Kents Hill. There was need of a new dormitory. Our old friend Dr. Stephen Allen was the man of the hour. Under his hand the present Sampson Hall was erected. Ground was broken in June 1858, with the address delivered by William H. Allen, a former student and first president of Girard College. The building was dedicated in August, 1860, with an address by Dr. Charles F. Allen, a brother of Dr. Stephen, an alumnus of the school, a teacher at Kents Hill, and first president of the University of Maine. A copy of his address has been preserved. The building is a monument to the founder. Originally called “The College.” in 1872 the trustees voted that it should be named Sampson Hall. �was enlarged to embrace a course, the completion of which would entitle the young women to a degree. Kents Hill was one of the very first schools to grant degrees to women. It antedates Wellesley, Vassar, Bryn Mawr and Smith. In the 70’s several boys took their freshman college year at Kents Hill. Kents Hill has been primarily a secondary school. The College was small and graduated only about 160 young women. In 1909, the College was closed. The trustees felt that the higher education of women was taken care of by the Maine colleges which had come to admit women and which had far more to offer than Kents Hill could afford in instruction and equipment. Another addition which came in Dr. Torsey’s administration was the building of Bearce Hall. Dr. Torsey’s Seminary had become inadequate in its service for the growing school, and in 1871 it was razed and the foundations of Bearce Hall were laid. Prominent among the contributors for the new building were two trustees, Samuel R. Bearce of Lewiston and William Deering of Port­ land. Bearce Hall, with its Deering Chapel, was first occupied in the fall of 1873, at a cost of forty thousand dollars. Torsey was also interested in politics and served two terms in the state senate where, incidentally, he became intimate with James G. Blaine who gave the school bell. The Doctor spent one year in the South in the interests of the Federal Treasury Department. President Lincoln tendered him the appointment as Governor of one of the territories, but the offer was declined. Torsey apparently had qualities which would have made him successful in whatever field he might have chosen. The Torsey administration is also credited with the opening of a real music department under the direction of Professor and Mrs. Wilson F. Morse who first came to the school in 1871, and who remained as directors for a lifetime. Following his retirement as principal in 1882, Dr. Torsey was made general agent of the school, and largely through his efforts, funds were raised for a home for the President, Blethen Hall, built in 1883. The Doctor never lost his interest in the School. By his will the school received $10,000. '' .-J This bell was presented to the school by the Hon. James G. Blaine. The School Bell The school bell shown above was cast in Boston in 1871 and presented to the school when Bearce Hall was built in 1873-4 by the Honorable James G. Blaine, three times U.S. Secretary of State and a close contender for the presidency in 1884. The bell has been in constant use for some 100 years, — calling students to classes, and announc­ ing school victories. The bell has become a part of the community life around Kents Hill. So many of the towns­ people had learned to rely upon the bell to regulate their lives that at one time the bell was rung at high noon during the summer months to remind the workers in the fields that it was time for the noonday repast. May our bell long continue to send its tones over the surrounding countryside. Woman's College The year 1860 is further memorable in the an­ nals of Kents Hill, for in this year the curriculum 8 �Dr. Torsey's Last Chapel Service Rev. William Wood (’92) who lived in Doctor Torsey’s family during his four years as a student has left an account of the last chapel service of the Doctor, from which we quote: “Dr. Torsey rose, his form bent, his legs bowed, and for a moment pulled his head down between his shoulders, turtle-fashion, peculiar to him, and waited, evidently overcome, with emotion. The room was hushed. He leaned and swayed, his left hand on the desk, and his right on his trusty cane. “He turned aside from his main address for a moment to express the hope that the infrequency with which he visited the school would not be con­ sidered by anyone as lack of interest, but due to his many and aggravating infirmities; he said quietly, but dramatically, ‘If I were this moment dead and some skillful surgeon should dissect my lifeless remains, he would find at the core of my heart the interests of Kents Hill and especially my love for the Seminary crystallized.' “Three months later his eloquent tongue was hushed and his earthly career closed.” Edgar M. Smith, President, 1882-1893 The year Dr. Smith came, Dr. Torsey projected a home for the principal. One morning he came to chapel and announced that Alden J. Blethen, of Seattle, Washington, for many years the editor and proprietor of the Seattle Times, had made a liberal contribution for the new building, con­ ditioned on ground being broken in May. It was during Dr. Smith’s administration that steam heat was installed in Sampson Hall, replac­ ing the old barrel stoves of blessed memory. The long needed fine arts building, Ricker Hall, was projected and built during the first year of the following administration. In his rules and regulations governing the ass—■ i __________ i< i I People identified in this 1886 photo are—first row. 1. to r.: Miss Davis, commonly known as “Aunt Fannie". Princi­ pal Edgar Smith, Henry Trefethen, later became principal in 1829. Standing behind Mr. Smith are Dr. & Mrs. Morse who founded the Conservatory of Music. 9 I i i �The Morses and the Conservatory of Music In tracing the development of the Music Depart­ ment at Kents Hill, we find the real beginning in 1847, early in the administration of Dr. Torsey. Instruction in piano music from that time on was a regular feature of the school program and was usually under the direction of one teacher, al­ though an assistant was employed during some of those early years. Vocal instruction received some attention, and at one time, guitar music was introduced. While music had been receiving considerable emphasis in the school during these earlier years, it was not until 1870, upon the arrival of Wilson Fay and Ella Deuel Morse, that the Music Depart­ ment became outstanding in the instruction it offered. With characteristic zeal the Morses planned systematic courses to include piano and voice culture, as well as orchestral and band music. Thus the department grew and flourished. The energetic head of the department soon accomplished what may be considered his greatest work for the school, the founding of the Seminary Conservatory of Music which conferred the degree Ricker Hall — built in 1893 sociation of boys and girls, Dr. Smith exhibited equally good sense. Not that he swung too far to the left, but he saw no crime in the boys and girls walking together as they went to and from classes. In these days we smile at the suggestion; but at one time it was no smiling matter. The Doctor permitted the couples to “walk the tri” following lunch, but we didn’t go arm in arm, and we couldn’t perch on the fence. He even permitted a gentleman to call on his lady friends, in the old parlors — another unheard of innovation. It was still wicked to waltz, but we played the royal game of “tucker” which was not regarded for­ bidden by the Discipline. A reunion gathering in 1900. - ' IP 10 •; �his B.A. degree in 1893. (This same college in later years conferred upon him the degree of M.A.) The long and somewhat unusual career at Kents Hill began that fall when Mr. Newton was chosen as teacher of natural science by the trustees on the nomination of his former principal, Dr. Edgar M. Smith. In 1905, under President Berry’, he became vice­ principal and in this capacity he assumed most of the immediate responsibility for the conduct of the school, while Dr. Berry devoted his time to field work, raising money to pay school debts and en­ rolling new students. Thus, upon the resignation of Dr. Berry, Mr. Newton was well equipped to succeed him as principal; to this position he was elected and he remained head of the school for fourteen years, a term of service exceeded only by that of Dr. Torsey and William Dunn. Mr. Newton resigned in 1923 and he and Mrs. Newton spent the following year in California. The school was celebrating its centenary in June of 1924 arid Mr. Newton returned for the annual trustees meeting and the celebration. While at Kents Hill he was persuaded to accept his old position in the science department and he returned to fill it when the school opened in the fall under his successor, Principal Watkins. He remained as head of the science department for sixteen years, resigning in 1940, thus serving on the faculty for forty-six years, a record of actual classroom teaching. The Morse String Quartet. Dr. & Mrs. W. F. Morse, founders of the Seminary Conservatory, with their son Louis, instructor of voice, violin and mandolin: and their daughter Theo (Mrs. A. I. Oliver) instructor of violin, piano, and banjo. The conservatory was a pioneer in its curriculum: piano, organ, violin, band and orches­ tral instruments, with special attention to voice culture; a normal course for music teachers which included harmony, theory, music history and music appreciation. of B.M. on its graduates, and was successful from the first. A building for the growing department had long been needed and to this end the Morses had worked. Finally, in the fall of 1893 the cherished dream was nearing realization, for at that time the corner stone of Ricker Hall was laid. A year later this building, finely equipped with a Music and Art department, was dedicated; it also provided for the library on the second floor with a gym­ nasium in the basement. John O. Newton 18th Principal of Kents Hill When John Newton came to Kents Hill in the spring of 1882, he planned to remain in school but one term; however, seeing what other boys were doing he caught an inspiration from them and re­ mained for ten terms until his graduation in ’88. As was the custom in those days, he stayed out several terms during his course to meet his school expenses through teaching and other employment, making up the school work thus lost by taking examinations. After his graduation he quite naturally turned to teaching as a means of securing funds to start bis course at Wesleyan University where he received - ji . IV ■ Boys' Club Room — 1910 11 �• i M A Ayk \V. ■M Aii informal lawn party in 1910. of the members of his teaching force. To them he attributes whatever success his administration had. The continual cooperation of the alumni was a matter of gratification to Mr. Newton, for he always maintained that they were the greatest asset of the school. In closing the chapter on the Newton Adminis­ tration, it may not be out of place to say that the term of Mr. Newton closed the period of the first hundred years of the school. From the election of Torsey in 1844 till the close of the Newton admin­ istration in 1923, a period of about eighty years, the leadership of the school was under Torsey or his former students, with the exception of a short period. Mr. Newton was ex-officio member of the Board of Trustees for fourteen years as principal, and was elected a regular member of this board in 1923, a total of thirty-seven years. He was presi­ dent of the board, 1933-’37; secretary 1943-’47. Such are the few facts of Mr. Newton’s life at Kents Hill. His early ambition was to study medi­ cine; but his life work has been in the field of education. He called himself a conservative and was regarded as safe and sane in his administra­ tion of the school. He also appreciated the loyalty The Alhambra Although long since razed, one other building should be mentioned, the old “Alhambra.” This was a long set of connected buildings, formerly the home of the Eaton School which eventually was located at Norridgewock. The boys’ D.O.E. (Don’t Over Eat) eating club was first started in this building and many self-boarding students found rooms in the rambling structure. The trustees purchased this old house because of its proximity to the campus, and on its site the gymnasium was erected. Girls' Parlors — 1912 12 �When the Roof was Blown Off fires quick. There isn’t a chimney standing on Sampson Hall!” In those days our rooms were heated by cast iron barrel stoves. We burned wood and learned to keep our stoves half filled with ashes, regulating the draft from the cover in the top, which we closed at night to keep the fire. When I heard the call I immediately poured the contents of my water pitcher into the top of the stove. Imagine it! How the ashes flew! On the night of November 12th, 1883, a group of students were gathered in Sampson Hall Chapel. With President Smith’s permission, Wallace Perry, Levi Powers and Edgar Fernaid had invited Clara Lunt, Ada Fernaid and myself to “an S.P.D.” (Social Peanut Drunk). Four set­ tees arranged in a hollow square, in the center a rug, some chairs, a table with a sturdy lamp, lemonade and peanuts, furnished the setting for a jolly evening. The wind shrieked and howled and rocked the building, but what did we care! At ten o’clock Mr. French popped his head in, somewhat displeased because he had been absent from the Hill and not consulted. While the boys hastened to mollify him with offers of peanuts and lemonade, we girls said a hasty goodnight and hurried to our rooms. Still the wind blew, almost a hurricane, but we were used to “breezes” on the Hill and were soon asleep. About midnight I awoke feeling somewhat nervous. Looking out, nothing seemed unusual except the swaying of the trees and I was soon asleep again. At two o’clock a crash awoke us. My roommate, Mamie Cushing, and I were on our feet in an in­ stant and at the window. We saw sparks flying and heard the crash of a falling chimney. Fire was our first thought, but the sparks immediately dis­ appeared. Then we looked out of the other window toward Bearce Hall. Such a sight as met our eyes! I shall never forget how it looked in the moonlight. Great sheets of tin roofing, crumpled like tin foil, were rolling about the yard and the air seemed filled with broken rafters and flying bricks. The tops of the little trees were broken off and a ghostly curtain flapped in the wind from a broken window in Bearce Hall. In a moment all was quiet except the wind. Then the hubbub began inside. Professor Mc­ Intire ran down the halls, calling, “Put out your Soon the halls were thronged with hastily dressed, frightened students. What had happened? We soon learned that the entire roof of the west wing of Sampson Hall had been blown off, carry­ ing in its wake all the chimneys on the front side of the east wing. After a little we found that there was no further danger, but in the excitement all rules were forgotten and the opportunity for “socializing” was too good to miss. Levi Powers told me with a chuckle of the funny sights he saw. I went back to bed and Ethel Bailey went with me. Every one else stayed up the rest of the night. The next day we looked things over. Some of the rafters were driven into the frozen ground so firmly that the workmen cut off the protruding ends and left the rest till spring. I went with Mr. French to a trap door in the roof and looked down upon the unroofed portion — entirely open to the sky, the rooms partly filled with bricks and plaster. In one of the fourth floor rooms two boys had been sleeping. When the roof went, some of the lathing held over their heads but their bed was covered with debris and bricks were piled so deep on the floor that the door could not be opened and had to be lifted off its hinges from the outside. Fortunately it was near the close of the term, so we took our examinations in a hurry and went home. When we returned from vacation there was a new roof more securely fastened, but the stu­ dents of 1883 will never forget the night when a “Kent's Hill breeze” blew the roof from Sampson Hall. WINIFRED WARE BODFISH, College, 1884 Palmer, Mass. 13 �Contemporary Events, 1824-1844 Looking back one hundred and fifty years and trying to visualize how life existed is very difficult unless the reader is aware of contemporary events. Modern conveniences were unheard of and life was much more strenuous. Kents Hill and Its Makers During the period 1824-’44, the slavery question was a living issue: it was the period which led up to the Lincoln-Douglas debate, Uncle Tom’s Cabin, Garrison, Phillips, Lovejoy, and John Brown. It was the period of Andrew Jackson who was dominant 1829-’41; when Webster was one of the giants in the senate. (Reply to Hayne 1830) This was also a period of invention; the reaper came in 1831 and grain was on the way to become King, instead of cotton. Colts revolver came in ’35; friction matches and steel pens came about this time but had not reached Kents Hill in the early days when the boys made their own quill pens. The invention of the stereoscope, long since relegated to the attic, came in 1838; the Morse telegraph in 1844. The first railroad, the Baltimore and Ohio, with its wooden rails, was born July 11, 1828. Iron stoves became common about this time. Locomotives were first used in 1829. The early students at Kents Hill used whale oil lamps for kerosine was not used for lighting purposes until 1826. Much exploration of the far West was going on in this period; Dr. Marcus Whitman took his train of covered wagons across the country to Oregon; Sam Houston was freeing Texas from Mexico; the famous scouts, Jim Bridger and Kit Carson were active. We think of this era as the birth date of Ameri­ can literature. Cooper was writing his Leather­ stocking Tales, and Longfellow, Whittier, Holmes, Lowell and Poe were rising young writers. Victoria became queen in 1837. Massachusetts did not create a State Board of Education until 1837, and her first Normal School came in 1839 under the famous Horace Mann. The first Normal School in Maine, Farmington, was established in 1863, 35 years after Father Sampson started his school at Kents Hill. stiff. is The Torsey Memorial Church. Torsey Memorial Church Dedicated to Dr. Henry P. Torsey, who for thirty-eight years had been the head of the Sem­ inary and a loyal supporter of the church. The beautiful stained-glass window in front of the building is in memory of Dr. and Mrs. Wilson F. Morse, long in charge of the Conservatory of Music. General John J. Perry’s Reminiscences “Sampson Hall rooms were heated by little barrel stoves with wood for fuel, and lighted by kerosene lamps. Those stoves were often trials. When first kindled they had a sportive way of blowing the covers around the room. The boys made bets as to whose stove could blow the cover the highest. Two hundred cords of wood kept the home fires burning, and the boys got exercise by carrying the wood from the rear of the building to their rooms. To inject a little ginger into life, 14 �William W. Dunn 1942-1965 the bad boys frequently dropped a stick of wood down the well late at night. This interested the teachers! Electric lights, steam heat, and tele­ phones were far in the future. The good Lord took care of Sampson Hall or it would have burned to the ground, with all those stoves and kerosene lamps.” General John J. Perry was a student in the 1830’s; later for many years a member of the Board of Trustees. 21st Principal of Kents Hill ! Newton Gymnasium constructed in 1931. The Gymnasium The basement of Ricker Hall with its double row of posts served as gymnasium for many years, but later wras far from adequate for our needs, es­ pecially as basketball became such a prominent sport. Visiting teams were at such a disadvantage that finally our leading rivals refused to play the scheduled games on the Hill. This added to the demand for a building worthy of the school. School was his whole life. His grandfather, William Fairfield Warren, was the founder and first president of Boston University. Bill Dunn, born in Boston, attended Gardner, Mass, public schools and Wilbraham Academy. He was grad­ uated with an A.B. degree from Wesleyan Uni­ versity in 1926 and earned a Master of Arts degree from Brown University in 1934. He started teach­ ing school immediately after college, as athletic director in Pomfret, Conn. From 1934-1942, he was assistant headmaster at Vermont Academy. And in 1942 he became headmaster at Kents Hill. During his first year’s at the Hill, Mr. Dunn had to move quickly to build up the enrollment after a post depression slump. That Bill Dunn was blessed with those definite qualities of being able to per­ sonally attract students cannot be questioned. Through his individual efforts the enrollment increased from 118 when he came to Kents Hill to 173 students five years later. Sampson Hall was filled and the future of Kents Hill suddenly ap­ peared much more promising. His concept of education was not narrow or stilt­ ed. His philosophy could be summarized in the following paragraph. “There are not enough of the extraordinarily gifted students, those who will make a basic con­ tribution to life, to fill even one sizeable school or college. We have no infallible wisdom in identi­ fying such gifted persons or in developing them. It is not enough to teach only the students who have gifts that are strong and apparent. The real job of education is to recognize the potential in human beings, and to bring forth and nourish their particular individualities and their latent gifts to the fullness of strength. No more and no less can we do.” Scholastic attainment was emphasized by Mr. Dunn as was evidenced by the college reports of the standing of our graduates. The students who entered college in 1946 had made a fine record. In 1946-47, of about sixty-six grades sent to the school office by the various colleges, forty-two 15 �have been in the honor classification. In Bill Dunn’s 23 years at Kents Hill, both the faculty and student body increased threefold. During his last five years in charge, the school acquired two new dormitories; Wesleyan Hall and Davis Hall, two athletic field houses, two new faculty residences and three new playing fields. Any Headmaster can build a school’s physical plant but Bill Dunn did much more than that. He taught kids to love sports for sports sake. He taught them to love learning for learnings sake. Old grads who hadn’t seen him for years would drop in at Kents Hill and delight in the discovery that Bill not only remembered their names but their school-boy foibles as well. And Bill did remember. Which is to say, he not only knew his boys and girls; he understood them, as well, and he did his best to steer them straight. No one knows how many lives were touched by the teaching of Bill Dunn or how far down through the years the influence of his teaching will be felt. America is fortunate in having had a dedi­ cated teacher like him. In 1966, a bronze plaque honoring Mr. Dunn was placed in the entrance of Bearce Hall. The inscription reads: Robert A. Chumbook Headmaster 1965-1970 With a predecessor as renowned as Bill Dunn, Mr. Chumbook naturally found a school that was more willing to follow the old way of doing things rather than look toward new horizons. Mr. Chum­ book had definite ideas of Kents Hill’s place and he constantly desired the school to lift its head a little higher and blossom into a very prestigious preparatory school. These were the prosperous years of the late six­ ties and Kents Hill had little difficulty keeping the boarding department full. The sputnik era was launched and there grew a national concern among youngsters that it was essential they attend college. With dormitories overflowing and classroom space limited, Kents Hill, like many other institu­ tions, greatly increased their building program. Three faculty homes were purchased, the Maxim House, Nason House and Nett House (later sold) and many thousands of dollars expended to re­ condition their ancient interiors. Additions were made to Davis and Wesleyan Dormitories in 1969 to help ease the housing shortage. In 1967 the Dunn Science Building was built at a cost of $220,000. This beautifully equipped building provided greatly needed facilities and was a wonderful addition to the campus. Prior to that time the science department was located in Bearce Hall. The new vacancy in Bearce was soon filled by the Mallett Learning Center which houses the school library. It is beautifully arranged and is a tribute to its donor, Ida Hodgkins Mallett, ’ 04. In 1970, there existed a great need for a student center that would serve as a dining hall thereby replacing the dungeon-like facilities in the base­ ment of Sampson Hall. The result was the con­ struction of a $450,000 facility that still is the envy of other private schools in Maine. Its spacious lounges and TV room as well as its diningroom provide a touch of the new among some of the grand old buildings on campus. It was dedicated to Ralph C. Masterman, ’15, who has devoted most of his life toward serving Kents Hill as trustee and friend. William Warren Dunn Headmaster of Kents Hill School 1942—1965 Gifted teacher and inspiring coach able administrator He dreamed of a greater Kents Hill and saw his dreams come true Wise counselor and warm friend to generations of students Each of whom he knew and called by name The Kents Hill tower gilded in 1964 Symbolizes his leadership and high ideals and marks the fulfillment of his dreams 16 �£ -- a Dr. Berry, E. R. French, E. R. Drummond, Geo. R. Palmer, This group of old timers include — Sitting. I. to Dr. VV. F. Morse. Rev. Holmes, John Newton. 1902. Prof. A. Russell. Standing. I. to r.: ------ - --------- JO Newton and his faculty in 1918. Seated on his left is "Aunt Fannie”. 17 �1 ' I . r Adephian Society —1900 The Old Literary Societies The old Kents Hill literary societies deserve a prominent place in the story of the school. They played a large part in student life. Older alumni have frequently been heard to say that the benefits they received in their society halls followed them through life and were of more practical use than any of the formal courses taken. There were four of the societies of which we write. The oldest was the Calliopean, founded in 1829 by the early principal, Merrit Caldwell, who was its first president. Its centenary in 1929 was a great occasion and brought back to the campus hundreds of its former members. One of its first efforts was to found a library and furnish a read­ ing room. These remained in the hands of the society until in the early 1880’s when the school took them over. The questions debated by those early boys con­ cerned the live issues of the day. When the fortyniner’s were treking their way to California, the Calliopeans discussed whether the discovery of gold would prove of benefit to the country. In 1859 they debated whether dissolution of the Union would be preferable to the extension of slavery. The Adelphian Society (for girls) was organized during the winter term of 1863-64 and had a life of three-quarters of a century. The Calliopean was so large that it seemed to some of its members that a second society would be an advantage to all concerned, so the Literati was organized in 1876. Possibly the founders of the new society might give other reasons but space limits the story. The first president was our former principal and trustee, Rev. Dr. Wilbur F. Berry, ’76, of Vassalboro. The fourth organization, the Eromathean, was started in 1892 by girls from the Adelphian Soci­ ety who, like the founders of the Literati, felt it would be an advantage to have a second girls’ group. 18 J �In addition to these four societies which survived the years there were the Cliomean founded in 1834, and the Alpha Alpha organized in 1907 by the college girls. When the college department was discontinued in 1909, the Alpha Alpha Society ceased to exist. So far as I can determine, no records of the Cliomean have been preserved, but a copy of the constitution remains. About twice a term, joint public meetings were held, (the Adelphians uniting with the Calliopeans and the Sister Eromatheans joining with the Literati). Every effort was made to excel. As in­ dicated, the public was invited and the chapel was always crowded. The years following the first World War brought many changes to us all. About that time, the auto­ mobile came into common use when students from far and near found it easy to spend weekends at home, and so they began to lose interest in their societies. When they spent the weekends on Literati Society — 1901 19 Literati Society — 1910. Located on the fourth floor of Bearce Hall. the campus, the societies furnished an outlet for their interests. Today the old literary societies are only a fond memory of the past. �n ■ I I Hr p 1. Caliopean Society — 1901. Eromathean Society — 1902 20 . �School Publications The Kents Hill Breeze This history of the school would be incomplete without telling the story of the “Breeze,” its school organ that flourished for so long. In content and makeup it was excellent, often containing apt illustrations by the students, Joseph Cummings Chase and others. The initial number of the “Breeze” appeared Nov. 11, 1882. It had only eight pages, approx­ imately nine by twelve inches, with two wide columns to the page. It was printed in clear, clean type, and on excellent stock. The paper was issued twice each term, or six times a year. Again and again it had to be enlarged. Even­ tually each issue required from fifty to seventyfive pages. The “Kents Hill Breeze” should have survived indefinitely. For forty years it flourished, after that it began losing its former “punch,” though it still was issued some seven years more, rather irregularly. Finally it folded its literary wings and publication ceased; its last issue appeared in the spring of 1930. The passing of so excellent a publication is greatly to be regretted. For about a half century it had nobly filled its niche in Kents Hill school life and had given its editors and young contrib­ utors a training they would never have obtained in any other way. The chroniclers feel greatly indebted to the Kents Hill Breeze, so appropriately named by Dr. A. Fitzroy Chase. Its issues which have been preserved have furnished a wealth of information through its biographical sketches and alumni notes. DECEMBER, 1922 1 f - ft The Alumnus -------- Our present Alumnus, Number 1, Volume 1, was issued January 1, 1918. The idea and general plan of the paper had been thought out by Prin­ cipal Newton who became its first editor; its pur­ pose was to keep alumni in touch with the school and with each other through articles and personal items of interest. It made the same appeal as Walter Weld’s publication a few years before and it was quite natural to appropriate the name of that earlier paper; thus it became The Alumnus. Benjamin Harriman's family (he was the Stage Driver from Kents Hill to Readfield Depot) 21 �Kents Hill Sports Kents Hill made her own stars. He feels that the present practice of participation in sports by all students is a long step in the right direction. When Mr. Newton came to teach in the fall of ’93, he was approached by some of the boys to help in forming a team. Mr. Newton coached, — if his efforts can be called coaching, — and acted as referee for the home games. No other form of recreation compared with athletics, tho’ no special inducements were offered to bring in star athletes. To such a policy the administration was definitely opposed, since it places over-emphasis on the winning of scores and on champion teams as a means of gaining public acclaim. Principal Newton favored teams made up only of regular students, and with such material r*£orflo» 22 fl �' -.r o o o a C- . _a Football Team of 1913. Football Team of 1923. Football the original league made up of Harvard, Yale, Princeton. University of Pennsylvania and Wesleyan. The regular game of football was introduced in 1893. At that time the game was coming into its own. There was but one league in the country. 23 �Jfr/K ft V ■’’K 8(1 ¥ - The Baseball Team of 1896-97, was the State Champion of College and Preparatory Schools. Front row, 1. to r.: Augustus Mederos. '98; Guy Fuller, ’97. Second row, I. to r.: William Farwell, '98; Henry Wight, '97: George Lufkin, '98; Morris Roderick, '97; Peter Mederos, '98. Back row. I. to r.: Manager Robert Cochrane, '98; Orris Vickery, '99; Edward Stone, '98; William Hubbard, '97; Joseph Sawyer, '98, Manager. Baseball From one of the old Alumnus’ we find that often times the climax of a Kents Hill game came when some of the boys pounded the pill over the 1882 barn for home runs. We will remember this feat turned in by Alton Swett, “Dave” Masterman, and others. Basketball Basketball was also a very popular sport. Pic­ tured are the teams of 1911 and 1912, one ready for a game and the other for what could be a Sunday sermon. (Note the rolled-up cuffs.) Hockey Under the wonderful guidance of Bill Dunn, Kents Hill’s hockey teams earned the respect of the opposition. 24 �I -•Vz I a . ■ The Basketball Team of 1912. - -- * The first Hockey Team of 1945-46. Coach William W. Dunn, Headmaster 1942-65. 3 < I ! 25 �||gH| * "''L ' 'O -■' V., tf9 u_. >SL 1 < I c• I i f ><• 0) ■' 1 I I 4 ■\t , 4 I pj /, „ i •4 ■ -A *1 bi. - j _ <•■ .‘.1 Girls Field Hockey 1938-39. The Basketball Team of 1942-43. 26 - ' 'J �Kents Hill Notables Hannibal Hamlin 1809-1891 Probably the most famous of all Kents Hill graduates, Hannibal Hamlin, ’34, filled a number of influential positions during his years of govern­ ment service. In 1928 a statue was dedicated in his memory in Bangor, Maine. The lettering on the marble base of the bronze statue is simple: on one side it reads ‘Hannibal Hamlin Statesman-Diplomat Citizen of Bangor’ On the other side are the words: ‘August 27, 1809-July 3, 1891 Speaker of the Maine House Member of Congress United States Senator Governor of Maine Vice-President with Lincoln Minister to Spain’ Hudson Maxim, inventor of smokeless gunpowder. Appropriately painted by Joseph Cummings Chase, another notable Kents Hill graduate. Our Artist, Joseph Cummings Chase Among our students who have achieved dis­ tinction we read with pride the name of Joseph Cummings Chase. Quoting from an old Lewiston Journal: ‘‘Portrait illustrator; painter; writer; teacher. Born at Kents Hill, May 5, 1878. Pupil of Jean Paul Laurens. Member of Artist Guild of Authors League of America. Awards, first and second prizes, Grunwald Poster Competition, Paris, 1904. Examples of work: Portraits of Gener­ al Pershing, Marshal Foch and one hundred and forty generals and other officers of the American Legionary forces in France; forty portraits Nation­ al Gallery, Washington, D. C. Author ‘Decorative Design,’ ‘Soldiers All.’ His father, Dr. A. F. Chase, was widely known as a teacher at Bucksport and Kents Hill. Mr. Chase early showed an aptitude for drawing. He began his art studies at Pratt Institute and from the beginning was successful in disposing of his work. His first order for illustrations was for a new edition of ‘ ’Twas the Night Before Christmas.’ While in Paris he studied portraiture principally, but worked for both New York and Paris publish­ ers and his work appeared regularly in the Brook­ lyn Eagle. Mr. Chase’s first published work appeared in the Lewiston Journal sketches of characters seen at the county fairs. He continued his work in illustrating, together with his portraiture, contributing to well-known magazines and to books for Brentanos, Mac­ Millan, American Book Co., etc.” Hudson Maxim Famous Inventor of Smokeless Gun Powder Maine Grit We have seen many a story of the fame of Hud­ son Maxim, one of that distinguished family known internationally because of their inventions in the military world. 27 �His story is chock full of Maine pioneer exper­ ience. centering around the old Maxim home in Wayne and around Kents Hill Seminary where he went to school under the old time principal, Mr. Torsey. Grit! Here it was in unadulterated form. For he never went to school until he was nine years old, tho by no fault of his own; he grew strong on corn-bread, mush and molasses — the last stinted in quantity — and on work; he probably took his cue for his life work from his father, who had inspired in him at an early age a great admiration for Napoleon; and he raked and trampled hay, barefoot with thistles punishing him at every step, in order to earn five cents a day that he might obtain money enough to buy a 30 - cent geography in a neighboring village store. The reason he wanted that geography was because he wanted to find out something about Napoleon’s France. Sample of the Maine grit of this lad was his experience in attending Kents Hill. He earned his tuition and books by working at odd jobs on railroads, in brickyards and stone-quarries; and he lived on a supply of baked beans and brown bread which he cooked for himself on his week­ end trips back to Wayne. It was a seven-mile hike and there were no flivvers to carry him back and forth in a half hour’s run; not even a spare Dobbin to turn the trick for him. Blizzards had to be negotiated on foot, one of the most memorable having required 15 hours for the seven-mile trip from Wayne to Kents Hill. Hudson Maxim finished his studies at that institution at 25 years; but not his education, which has been a life-long task. It was grit that kept him hammering away at the problem of an education, at which he had such a late start. It was grit that overcame such stalwart obstacles. Then the habit established, he kept right on over­ coming them in business all the rest of his life. So much for Maine grit, in the old days. It is still to be found here, operating to the same pur­ pose, the upbuilding of strong character. The only difference, nowadays, is that life has become easier, all around, and the obstacles to the am­ bitious boy and girl are not what they once were. 28 Frances A. Davis The Grand Old Lady of Kents Hill Miss Davis was born in Indiana, September 8, 1848. She entered our school in 1866 and grad­ uated from the college course in 1868. She taught at Oak Grove Seminary and at Talladega College, a Freedman’s School in Alabama, five years after the Civil War. Later she taught in Indiana, Illinois, and in the public schools of Maine. In the fall of 1882, Dr. Edgar M. Smith persuaded her to come to Kents Hill as teacher of modern languages, and here she labored until the time of her death, with the exception of a year of travel and study in Europe — forty years of teaching plus three years of retirement. To most of her students Miss Davis was “Aunt Fanny”, behind her back, but always in terms of endearment. To those faculty members who were most intimately associated with her, her dignity always called for “Miss Davis”. Miss Davis, for twenty years preceptress, was one of the teachers in the forty-year class. One of the things which served to knit Kents Hill students together in the proverbial school spirit is the fact that several teachers remained on the Hill for a long time. Dr. Torsey, the Morses in the Music Department, Prof. Joseph L. Morse, Dr. Chase, Miss Robinson, Prof. Trefethen, Prof. Oliver and others; great teachers because they were men and women of great character, with a deep interest in the individual student. Alumni returning like to find someone they know; Miss Davis received them with open arms. The returning student may have had some black marks, but she never remembered them. In her great loving heart she had room for all Kents Hill boys and girls. She had no children of her own, but all alumni were her children. It was her wish to be laid to rest in the little local cemetery. Her grave is marked by a modest stone, erected by the alumni, and on the plaque is inscribed, “Christian, Teacher, Friend”. Her picture can be found in some of the early faculty group pictures. �L. L. Bean 93 The Happy Hunter Reuben B. Dunn Trustee 1830-1889 “Bean’s success tale begins on the day he came home from a hunting trip with feet so sore he could hardly walk. Woodsmen’s shoes were never meant for men who spent 50 weeks a year on floors and pavements. They were heavy and stiff; dried into torturing shapes when wet, frozen hard as iron when cold — and murdered unaccus­ tomed feet. Bean sought a solution, and from his solution sprang a very large factory in Freeport, Maine that is well known for its quality merchandise. His Maine Hunting Shoe is worn by hundreds of thousands as well as many armed forces personnel. Part of Bean’s success has been due to his recep­ tiveness to ideas from others — customers, em­ ployees, his own family. Perhaps he learned that valuable lesson while at Kents Hill. Mr. Dunn has the distinction of serving on the Board of Trustees the longest of them all. 59 years. His interest never flagged and his counsel was valued highly by his associates on the Board. He established the largest manufactory of scythes in the world, with plants at North Wayne. Fayette, and Oakland where the Dunn Edge Tool Company was located. His lumber interests were extensive. At one time he owned the control­ ling interest in the Maine Central Railroad. Later he formed the Lockwood Manufacturing Company, which built one of New England s largest cotton mills, in Waterville. He was one of the outstanding businessmen of the state. Benefactors It is impossible to list all the men and women who have made their contribution to Kents Hill: gifts of time, thought, and material contributions, in periods of success and in times ot stress. It will suffice to say that without their loyal support and generosity, Kents Hill’s students would not have enjoyed the reputation of having graduated from one of the best preparatory schools in the East. 29 �Presidents and Preceptresses Presidents of the Board of Trustees John Hubbbard Abraham Morrill Eleazer Wills Moses Springer Stephen Lovell Moses Springer John Reed Gershom Cox Philip Munger John Baxter George Webber Henry P. Torsey Joseph A. Locke Horace H. Shaw Edward T. Burrowes (Vice) Prudential Committee in charge Fred E. Eastman George E. Kimball (Vice) George E. Kimball (Pres) William D. Hutchins John O. Newton William L. Pullen Olin S. Pettingill Everett F. Greaton James S. Stanley Ralph C. Masterman James R. Cochrane Leon W. Stover 1821-1823 1823-1825 1825-1828 1828- 1829 1829- 1831 1831-1835-1837-1838 1835-1837 1838-1842 1842-1846 1846-1851 1851-1861 1861-1881 1881-1904 1904-1915 1915- 1916 1916- 1917 1917- 1930 1930- 1931 1931- 1933 1932- 1933 1933- 1937 1937-1945 1945-1954 1954-1961 1961-1965 1965-1968 1968-1970 1970- Presidents and Principals 1882-1893 Edgar M. Smith,** 1893-1897 Charles W. Gallagher 1897-1899 A. Fitzroy Chase,** 1899-1902 Henry E. Trefethen,** 1902-1909 Wilbur F. Berry,** 1909-1923 John O. Newton,** 1923-1929 Thomas W. Watkins 1929-1942 Edward W. Hincks 1942-1965 William W. Dunn 1965-1970 Robert A. Chumbook 1970Donald M. Jacobs 1942 John O. Newton Principal Emeritus 1824-1825 Elihu Robinson Asa H. Thompson (died before taking office) 1825-1826 Henry Cushman,* 1825- 1826 Zenas Caldwell 1826- 1827 Merritt Caldwell,* 1826- 1827 William C. Larrabee,* 1827- 1828 D. Samuel Stevens,* Joshua Randell,* 18281828-1834 Merritt Caldwell 1835-1841 William C. Larrabee 1841-1844 Stephen Allen 1844-1882 Henry P. Torsey,** * Temporary appointment. ** Alumnus. 30 * �In Lighter Vein resent only a few of the more popular tales that have provided much laughter for both student and teacher. Where there exists a group of active youngsters, there are bound to be stories told of their boyhood days and mischievous pranks. These stories rep- Dr. Torsey and the One-Horse Shay Have you ever heard of the one-horse shay Owned on Kents Hill for many a day? I mean the old shay the boys took for fun And hauled down the hill one night on the run. Sure enough, about ten, the boys came along. Five lusty good fellows, healthy and strong; And harnessed themselves to this wonderful shay, And toward Torsey Pond they hurried away. It seems that the boys had planned for a ride. And some of them having a big bump of pride. Went up to the owner who lived o'er the way And asked if he'd loan them his beautiful shay. The doctor grew nervous, he knew not his fate. As the boys dashed along at a furious gait. And talked of the pond where the water was deep As being the place, this carriage to keep. The old man replied in a thundering tone: "No boys. I don't keep that-ere carriage to loan, I bought it for cash and paid for it, too. And it never'll be used by either ofyou." They soon reach the shore, and back down the shay The wheels touch the water — hold! the d------ I s to pay! The doctor sang out in a voice loud and shrill, "Boys, you can now haul me back to the top of the hill." Now boys will be boys where'er they may be. Before I get through, this fact you will see; For when it was dark and everything quiet. They said to themselves, "We guess we will try it." Each came to the scratch and pulled with a will. Not stopping for breath as they tugged up the hill; The doctor enjoying his fine little trip As he urged them along by the use of the whip. The doctor got wind of what had been said. And thought to himself, "I'll not go to bed. But get in that shay — it's a good place to hide — And maybe the boys will give me a ride." The carriage now home and safe in the shed, Each boy makes quick time to his own little bed. Resolving that never by night or by day Will he harness himself to this wonderful shay. R. VK Soule On this occasion the two men met on the meadow. Although the Doctor had never met the owner, the old chap knew very well who the fisher­ man was. “Are there any fish in this brook?” asked the the Doctor. “No,” snarled the other, “not a fish. There would be plenty of ’em as there used to be, if that old skunk of a Dr. Torsey would stay where he belongs. He’s caught ’em all out. If I ever ketch’im here in my medder, trampin’ down my Another Joke on the Doctor Another joke in which the Doctor was on the re­ ceiving end is well authenticated: the Doctor was an inveterate fisherman and one day went to fish in a stream well known by him, in the neighboring town of Chesterville. The old farmer who owned the meadow through which the brook flowed was at that time troubled by a condition sometimes termed, “bats in the belfry.” 31 �flirt THE SEMINARY BUILDINGS, KENTS HIL.L, MAINE grass I’ll------ ” Then he poured out the direst threats as to what he would do to that “old skunk” in case he did catch him. He went on to give the trespasser a tongue-lashing, affecting ignorance of the fisherman’s identity. Ignorant of his accuser’s name, as well as of his mental condition, the Doctor decided that dis­ cretion was the better part of valor, and beat a retreat as dignified as circumstances would per­ mit; while the old man laughed with unholy glee over the way he had worsted that “old skunk of a Doctor.” the discovery is hardly printable, for he hadn’t recognized his guest of the night and was hardly expecting the principal. The boy was an honest soul and allowed he had had a fine time, “up to the present.” Mr. McKenney's Old White Horse Our steward, the popular Mr. McKenney, had an old white horse whose barrel showed pretty clearly the number of ribs. The steward’s ire was roused one morning when he found that the boys had painted in big red letters on the horse’s sides, “Oats wanted within/’ We recall the sympathy of some of the boys who were watching Mr. McKenney as he applied erasers to the notice, and how concerned some of them were that anyone should cut such a mean trick. The chief sym­ pathizer was a lad with evidence of red paint on his coat sleeve. He could scarcely restrain his tears. An Unbidden Guest One night one of the boys was found missing at retiring time. Feeling sure that he would eventually return to his nest, the principal crawled into the truant’s bed and waited results. The boy returned at an unseasonable hour and was much surprised to find that his bed was occupied. What he said on 32 I �Kents Hill In More Recent Times Space does not permit so thorough an account of history as found in the previous sections. The following pictures will serve to illustrate only a few of the more recent changes in campus facil­ ities and activities. kWh- 33 �iWi <■ ' KENTS HILL SCHOOL gstetfisM!8-4 it I _____________ The 1821 House. Built in 1821 it served as Kents Hill's first schoolhouse. Classes were formally opened in this building Feb. 27, 1824, however it is believed that Elihu Robinson and his wife were teaching from the beginning of that school year. Reconditioned in 1961. Graduation Procession 1966 i The day they moved the bam 1966 k * �w iS J [. 7. orjr • ... a.: -21 .. Dunn Science Building constructed 1965. Observatory added in 1971. (Notshown) - mc?-c-. \ The Outing Cabin was always a popular spot for picnics. (Taken about 1964) K, -.JI? ■ I ~X :u dit mi m 111 ■ ■■ ■ ■■ lli 111 III III III lii III 111 111 111 HI 111 HI III Student Union constructed in 1971. Dedicated to Ralph C. Masterman. 35 .n I ill* I- �Donald M. Jacobs Headmaster 1970 Mr. Jacobs attended public schools in Gardiner, Maine and received his A.B. degree from Colby College followed by a master’s degree from Colum­ bia University. Since 1950 Mr. Jacobs was at St. Johnsbury Academy in Vermont where he served as Headmaster for five years prior to coming to Kents Hill. The popularity of preparatory schools was changing rapidly toward the end of the previous administration. Suddenly the dormitories were only half full and the school was fiscally extended beyond its means in the anticipation of continued prosperity. These were the conditions when Mr. Jacobs assumed the role of headmaster. A man of action, he quickly consolidated debt and began the uphill climb to encourage students to attend Kents Hill. A warm and understanding person, many say that Mr. Jacobs has many of those qualities that made Bill Dunn such a great person. The effect of his leadership is very apparent over the last few years for the quality of life and education at Kents Hill has never been better. A dramatic turnaround in admissions has taken place and once again full dormitories are predicted in the next year or two. Financial limitations kindled a greater appeal to alumni for support of the institution. As a result, the Annual Giving Fund was established in 1971 and its success is a tribute to the generosity of all Kents Hill alumni. Backed by the able leadership of Mr. Jacobs and the board of trustees, Kents Hill has reasserted herself and turns toward the future intent on success. Kents Hill, since 1824. It's an incomplete sentence, but it means quite a bit. It means 150 years of existence and an abun­ dance of tradition. It's old, it's established, and it's worthwhile. It has a feeling to it quite unlike that of any other school. To be unique in itself does not command any deep respect, but to show strength through such unique­ ness, as this school has done, merits much admira­ tion. And this seems to be very much a traditional part of Kents Hill — displaying strength through excellence. It’s not the excellence in location, ski hill, telescope, school government, sports, or curriculum that makes tradition — these merely add to it. It is the spirit in which things are executed that is true tradition. Tradition is a spirit, a feeling; a feeling tndy basic to Kents Hill. 36 �■ LIMITED EDITION Sesquicentennial Plate A strikingly beautiful yet very practical solid pewter plate is being offered on a limited basis to mark Kents Hill’s Sesquicentennial year. Created by Towle Silversmith’s, this seven and one half inch pewter plate has been selected from their distinctive Newburyport collection. It is per­ manently etched with the school seal as illustrated and serves to show the school’s one hundred and fifty years of dedicated service. Surely it will lend beauty to any wall, hutch or table. To obtain this very special plate, the school would appreciate a contribu­ tion of one hundred and fifty dollars to the Sesquicentennial Giving Cam­ paign currently underway. �£M1 MA I rtaii p s A 'J ■ ' '-■y *®®W 0 i?i ■?;.:’* feZ -y A ^'’'SSSs^Z^fcftiSZ AVW. ■ - ,|r . -5^ ' I V'l . 40. ^4 ■ " MJ 3 "li ,?7! >0 'H /•..-I - - i 0. { VIL *>' ■ fefe t . ° V &W a 'Mv?: n0 !Vi ''A ■V .■ A. •> J �18244974 Sesquicentennial II aP.: f> * � Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Commemoration Publications Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Sesquicentennial, KHS, 1824-1974 https://archives.kentshill.org/files/original/3/50/Graduation_programinvitation_1927.pdf b74f875ba1f0f9835ff0ace388804820 PDF Text Text ^rngram nf tljf (£hw ^mtiireh auit toiiwaitatt lattiw nf tljr ftettt Walnjan Bemmarg IKettt’H Mill, Hktine afaranj Mrmnnal (Hhm*fh Mfottliaij, Suite 13, 1927 3.30 A. in ±±±±±±±±±±±±±±±±±±±±±±±t±±±±±±±±±±±±*±±± �> Lucile Marguerite Adams Alice Elizabeth Jacobs William Henry Anderson Allen Keene Jewett Eugene Herbert Banks Myron Lloyd Johnson Hattie Belle Barnard Ruth Isabelle Kingsbury James Emmanuel Bernardini Ida Katherine Ladd Seth Albert Lamson Leroy Albert Black Douglas Melvin Brown •4 Ivan Borden Loveitt Joyce Winnifred Brown Earle Chester Luce Edward Creighton Bryant Theodore Adrian Cloutier Paul Leavitt Crocker Caleb Edward Curry Barbara Davis Edna Maxine Eldridge Andreas Dimitres Elia Lauretta Lyle Elliot Marjorie Leona Elliott Ellen Christiana Everett Ruth Helen Frecker Leaness Essiline Gay Thelma Pike Gibbs Luther William Glidden Philip Reed Greenleaf Helen Mahree Harvey John Louis Hessmer Dorothy Elizabeth Hill Stanley Percival House Glenna Eloise Manning Virginia Harriet McFadden Franklin Carr McInnis Clinton Sanborn Messier, Jr. Mabel Harriette Millay George Landry Moore Israel Paul Raichlin Albert Trenholm Rhames William Albion Richardson Barbara Sawyer Robert Otho Dammond Simpson Robert Josiah Snell Hattie Marilla Stiles Malcolm Augustus Tapley Carl Linwood Taylor Alma Millicent Wing Alice Ridley Yerkes Randolph Arthur Yuill �PRIZES AND AWARDS KENT’S HILL HYMN TUNE: “MATERNA” The fathers came and viewed this land, These hills and valleys fair; Its lakes like precious gems, adorn The landscape rich and rare: Kent’s Hill, Kent’s Hill, the beautiful, Long may this vision stay, Of hills and dales and fertile fields, To cheer us on our way. Here saints and seers and hopeful youth Commingle in the quest For life abundant and the power To be and do our best; Kent’s Hill, Kent’s Hill, the wonderful. What charm thy name recalls In vanished personalities Amid these stately halls. THE DANA PRIZES First and second prizes to the boys who excel in declamation. I i I J THE KNOWLES PRIZE To the member of the graduating class who excels in scholarship in their junior and senior years. Here scholars breathed ambrosial air And tasted hallowed sweets While learning in these halls of light And mingling on these streets: Kent’s Hill, Kent’s Hill, though beautiful, A hidden power is thine By God's good grace above all else, A spirit all divine. The fathers saw beyond The Hill, And we that vision share: To Heights Beyond they led the way With faith and courage rare: Kent’s Hill, Kent's Hill, we will pursue That star in Yonder Sky That leads to service here below And honors God on High. Kent’s Hill, Kent’s Hill, the Masterful To all who come and go, Implant thy spirit in our hearts For conquests here below: To thee, Kent’s Hill, we will be true, Enchanted by thy lure, Make good thy confidence in us While Fellowships endure. William Wood, '92. THE DUNN PRIZES First and second prizes to the girls who excel in declamation. THE CLASS OF 1913 PRIZE To be awarded at the discretion of the Principal. J. F I II THE PAUL PRIZES To be given to the boys who maintain the most orderly room in the dormitories. THE AMERICAN CHEMICAL SOCIETY PRIZES Six first prizes and six honorable mentions are awarded in the State of Maine for the best essays on certain sub­ jects dealing with Chemistry. Of these, two first prizes and three honorable mentions have been awarded this year to Kent’s Hill students. CUM LAUDE SOCIETY Membership limited to those who in scholarship and personal character rank in the highest twenty per cent, of the graduating class. ��'^7 PROGRAM z OF THE ONE HUNDRED AND THIRD COMMENCEMENT OF THE MAINE WESLEYAN SEMINARY ON KENT’S HILL June IO TO 13, 1927 �FRIDAY, JUNE IO ANNUAL MEETING OF BOARD OF TRUSTEES Wight Memorial Room, Bearce Hall, i.oo P.M. ANNUAL PRIZE SPEAKING CONTEST SATURDAY, JUNE 11 CLASS DAY EXERCISES Ricker Auditorium, 9.00 A. M. LAST CHAPEL Deering Chapel, 10.30 P. M. Address by Rev. L- O. Hartman, Editor of Zion’s Herald Deering Chapel, 8.00 P. M. CALLIOPEAN BANQUET COMMENCEMENT BALL GAME 2.30 P. M. Kent’s Hill Seminary vs. Bridgton Academy Augusta House, Augusta, 10.00 P. M. Torsey Memorial Church, 10.30 A. M. Rev. Ernest Heywood, School Pastor Sermon to Graduating Class by Rev. Payson Pierce, ’93, Reading, Mass. MEMORIAL SERVICE TO CLASS REUNIONS 2.00 P. M. (Rooms to be announced) LITERATI BANQUET COMMENCEMENT SERVICE COMMENCEMENT LUNCHEON Sampson Hall Dining Room, 12.00 M. for the Dunn and Dana Prizes Androscoggin House, Wayne, 10.00 P. M. SUNDAY, JUNE 12 ADELPHIAN AND EROMATHEAN REUNIONS Society Halls, 4.30 P. M. ALUMNI DINNER Sampson Hall Dining Room, 6.00 P. M. Fred E. Eastman, ’88 Presiding John O. Newton, '88 Toastmaster OUTDOOR PAGEANT, “SPIRIT OF SPRING” Maple Grove, 8.30 P. M. FRANCES ANN DAVIS, '68 Torsey Memorial Church, 3.30 P. M. Address by Rev. William Wood, ’92 After the close of the Memorial Service the stone and tablet presented by the Alumni will be unveiled in the cemetery by Mrs. Mabel Stone Harvey, ’01. VESPER SERVICE Torsey Memorial Church, 7.00 P. M. �MONDAY, JUNE 13 SENIOR CHAPEE (for Seniors only) Deering Chapel, 8.30 A. M. GRADUATION EXERCISES Torsey Memorial Church, 9.30 A. M. Address by Rev. William S. Bovard, Gen. Sec. of M. E. Board of Education, Chicago The Music Department of the School is assisted by Mrs. Myrtle Heywood at the Organ and an Orchestra furnished by James B. Nor­ cross, ’87. Afternoon trains leave Readfield Depot at 12.51 for the west and 1.42 for the east. �I � Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Commemoration Publications Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Graduation Programs and a Graduation Invitation,1927 Date A point or period of time associated with an event in the lifecycle of the resource 1927 https://archives.kentshill.org/files/original/3/70/Publicatione_KHSCookbook_1995.pdf 601351cdaf7cc0f661556eafee006d44 PDF Text Text I ■w Kents Hill School Community Cookbook . >J £ iv5?P5- & * & 1 £■ :■• •‘i.J« *■ *5V t lit �1 Kents Hill School Community Cookbook & * * i I Kents Hill, Maine �'"~O> In the field of human relations, there are few more pleasing customs than the sharing of favorite recipes. These are gifts that can last a lifetime, giving pleasure to countless friends and relations and even the occasional alert family pet. The recipes in this book represent Kents Hill’s contribution to this lovely tradition, and it is our hope they will bring you many years of gustatory pleasure. -- Bi­ Headmaster G&R Publishing Co, 507 Industrial Street Waverly, IA 50677 1-800-383-1679 7 #5310 I �1994 - 1995 KENTS HILL STUDENT LISTING The Parent's Committee of Kents Hill School wishes to thank yon for the purchase of this Recipe Book. It represents our attempt at bringing you excellent recipes from parents, students, faculty, and friends of Kents Hill School. It also helps raise needed funds to support the myriad of activities and services available at Kents Hill School. We certainly hope you will derive many wonderful recipes from these pages and thank you for your support of our efforts. NAME Danny Card Jason Cormier Ryan Foss Bryan Gerry Micah Illingworth Brandon Keim Phillip Langill Theodore Nichols Matthew Shewchuk Anthony Sibilia Ashley Smart Monique White E 2 r The Parent's Committee of Kents Hill School: Rich and Paula Abramson, Co-Chairs, Parents of Student, Class of '95 Deborah Emery, Co-Chair, Parent of Student, Class of'96 Marcia Boulier, Parent of Student, Class of'97 Alice and Lewis Flagg, Parents of Student, Class of'96 Victoria Hershey, Parent of Student, Class of'94 Tamara Holmes, Parent of Student, Class of'96 Amy and Norm Hurlburt, Parent of Student, Class of'96 Lenora Kimball, Parent of Student, Class of'96 Debbie and Kerry Scates, Parents of Students, Classes of'96 and ’98 Brenda Seifkin, Parent of Student, Class of'97 I* A J WAUJ w. JALAfAl J lAtALMAt. 4 II Trisha Abramson Benjamin Adams Wilbur Bacot Raymond Bonnefond Jaynee Callendar Harper Cohen Brian Cole Claire Collinson Adam Cross Benjamin Curry Amy Drake Katherine Dunn Elizabeth Dyer Elizabeth Eisele Sarah Horton Hilda Howe Tae Hoon Kim Tyler King Evan Lambert Kristen Lautner Robert Meyer Stephen Moses Bret Newbury Crystal Reeve Matthew Seney Matthew Stevens Melissa Templet Alexander Wall Robert Waters Heather Whittier Amanda Winters NAME GRADE GRADE 11 Aren Andrade 11 Nicholas Asselin 11 Lauren Ault 11 Tobias Burdet 11 Eliza Collins 11 Heather Daniels 11 Danielle Dutilly 11 Kendra Emery 11 Gregory Flagg 11 Joseph Giardello 11 Emily Girvin 11 Tucker Harding 11 Natasha Holmes 11 Barbara Huettemann 11 Joel Hurlburt 11 Kentaro Kawabata 11 Kelly Kimball 11 Peter Kudlicka 11 Yohei Kudo 11 David Kuhn 11 Stacy Lloyd 11 Erin Locke 11 Adam McCarty 11 William Morin 11 Shannon Morrison 11 Jay Nicols 11 Sarah Pirrotta 11 Galen Ricci 11 Thomas Riley 11 Molly Ritzo 11 Andrew Rose 11 Rie Sato 11 Derek Scates 11 Michael Shewchuk 11 Elizabeth Smith 'Alexis St. John-Rheault 11 11 Michael Stevens 11 Eric-Jon Waugh 11 Joshua Wood 11 Hiroyuki Yoshioka PG PG PG PG PG PG PG PG PG PG PG PG 12 12 12 12 12 12 12 12 12 12 12 12 12 12 12 12 12 12 12 12 12 12 12 12 12 12 12 12 12 12 12 III �NAME William Ballard Jennifer Ballard Amy Bonnefond Jesse Braverman Nathan Bumpus Joseph Chapman Emily Chiasson Anthony Colby David Curry Angela Drake Michael Floyd Ian Garrison Stuart Hanna Scotch Hanning Michael Hasty Elizabeth Hatch Edward Higgins Shawn Hodgdon Dorothy Howe Eva Humphreys Gordon Jackson Masanori Kawanishi Brian Kelsea Maria Lebron Jesse Lukas Daniel Matson Terence McCabe Ryan McKenna Vanessa Mitchell Michael Payne Jennifer Pearce Glen Pound Hayley Robbins Jennifer Rogers Justin Rutherford Lorica Siefken Darren St. Cyr Travis Tempesta Monica Vila Sven Vogtland Seth Watts Michael Wilson Gregory Wilson Matthew Young NAME GRADE 1994 - 1995 KENTS HILL FACULTY & STAFF GRADE 09 Jeremy Alley 09 Scott Bailey 09 Tobias Balch 09 Frank Beck 09 Marco Antonio Berdon 09 Matthew Chase 09 Matthew Clark 09 Rachel Coates Katherine Dobres-Spang 09 Nicole Doucette 09 Megan Dunn 09 Allyson Eller 09 Chester Ficker 09 David Gagnon 09 Richard Hendley 09 Jonathan Hoffman 09 Carrie Jancovic 09 Kyle Jones 09 Colleen Kibler 09 Jae Ko 09 Loretta Larrabee 09 Lucas Malo 09 Dylan Nickerson 09 Sarah Perry 09 Amber Quantrell 09 Ariel Ricci 09 Adam Rotmil 09 Justin Sandler 09 Jennie Scates 09 Preston Stowell 09 Krista Thurlow 09 Nicholaus Tucker 09 Gina Wilson 09 10 10 10 10 10 10 10 10 10 10 10 10 10 10 10 10 10 10 10 10 10 10 10 10 10 10 10 10 10 10 10 10 10 10 10 10 Colleen Bailey Melinda Leyden Rist Bonnefond Ann Lukas Joy Bonnefond Kathleen Mahoney Cindy McInerney Mike Burke Diane Chick Patrick McInerney Bruce Clark Phil McKenzie Dick Crane Linda McMillon Janet Crane Jeff DeHaven Jay Mooney Derek Dresser Bill Dunham Jamie Rogers Eric Russman George Dunn Chig Shuster Alex Newell Janet Dunn Rob Snow Bonnie Dwyer Tom Sparks Hobie Ellis Jim Struck Jean Stuckey Lloyd Hamovit Maud Hamovit John Stuckey Dee Dee Howe Adria Turner Eric Turner Nicole Vadeboncoeur John Ireland Ken Vason Mike Jamieson Jane Koenigseker Evie Vorpagel Adam Leff Jeff Leyden Sara Yindra Jim Hansen Carol Heath Monett Wilson ■10 10 10 10 10 10 10 10 IV V i �TABLE OF CONTENTS I i Appetizers, Beverages & Dips 1 Breads 9 Cakes & Frostings 17 Cookies & Candy 27 Desserts 37 Main Dishes 55 Soups & Salads 71 Specialties 83 Vegetables 89 Measuring & Meat Charts Household Hints VI VII �Appetizers, Beverages & Dips T v V JS A ■> VIII �Kathleen Ricci Galen '96 - Ariel '98 MUSSELS FARRAR1 2-3 cloves garlic, finely chopped 1 can (drained) stewed Italian tomatoes with basil ¥3 C. Ferrari - Carano (Alexander Valley) Chardonnay 2 lbs. fresh mussels 2 T. olive oil % C. chopped onions 14 C. celery or green pepper Clean mussels (remove beards and discard, rinse, can scrub with vegetable brush if needed. Discard any broken or open mussels). Saute' onions, garlic, celery, green pepper in olive oil over medium heat for 30 to 60 seconds. Add mussels, wine, cook for 2 to 3 minutes. Add tomatoes, then shake pot to mix. Cook until mussels open. Serve in pasta dishes, garnished with lemon or parsley, broth and crusty bread for dipping. Serves 4 to 6 as an appetizer, 2 to 3 as main course. (Any beer or wine can be substituted for Ferrari, but flavor of broth will change to flavor of beverage used.) Jane Drake Amy '95 - Angela ’98 VEGETABLE DIP 1 T. B.V. sauce (soup section) 1 tsp. onion juice 1 pt. Hellmann’s mayonnaise 1 jar Kraft Orka blue cheese spread 3 oz. cream cheese (room temp.) Cream together blue cheese spread and cream cheese. Add B.V. sauce. Blend in onion juice. Beat in mayonnaise. Serve with fresh vegetables. Marcia Torstenson Boulier Ian Garrison ’97 SPINACH DIP 1 pkg. Knorr leek soup mix 1 -8 oz. carton sour cream Vi C. mayonnaise 1 pkg. chopped spinach, defrosted 1 can water chestnuts, chopped 1 bunch green onions, chopped Mix everything together. Refrigerate 4 hours or more. Serve with a hollowed out French bread and bread cubes or crackers. 1 �Unknown LOWFAT MEXICAN CHILI DIP 15 oz. Hormel turkey chili 8 oz. lowfat Monterey Jack cheese 8 oz. lowfat cream cheese 4 oz. can green chilies (chopped) Layer ingredients as above and cook in microwave until cheese melts. Serve with Mexican tortilla chips. HORSERADISH DILL DIP Jay Mooney KH Chef 1’/2 C. sour cream % C. mayonnaise (real) 1’/2 T. Worcestershire sauce 1V2 T. dill weed (more to taste) 1 Vi T. prepared horseradish 1 tsp. Lawry’s seasoned salt ’Zs tsp. black pepper Dash low sodium soy sauce (Kikkoman) 1 T. granulated garlic Combine all ingredients in a large non-reactive bowl (glass or plastic). Stir well. Seal with plastic wrap and refrigerate overnight. Serve with vegetable erudite or low salt snack crackers or smoked trout on pumpernickel toasts! BLUE CHEESE SPREAD Nancy Russell ’57 & Trustee 3 parts cream cheese 1 part crumbled bleu cheese (blend in last) Sparkling wine INCLUDE: Pecan pieces Cracked pepper Chives Basil, rosemary or tomato olive oil Blend until smooth and creamy. Lenora Kimball Kelly '96 SUN-DRIED TOMATO PESTO £ '3ft i % C. Parmesan cheese % C. walnut pieces 3 cloves garlic 2-3 oz. pkgs, sun-dried tomatoes, softened x/i C. olive oil 1. Pour boiling water and 2 tablespoons vinegar over sun-dried tomatoes and soak until soft. Should take 15 to 20 minutes. When tomatoes are soft, drain. 2. Put all ingredients into food processor. Pulse until coarsely chopped. Scrape down work bowl. Process until sauce is smooth. You’re done! This is absolutely delightful as an appetizer with thinly sliced toasted, crusty French bread. Equally wonderful when tossed with your favorite pasta. Maud Smith Hamovit Faculty SMOKED SALMON SPREAD 1 tsp. liquid smoke 2 tsp. lemon juice 8 drops Tabasco sauce 12 oz. cream cheese, cubed tsp. dill 1-7% oz. can red salmon, drained Combine all ingredients in a food processor. Blend until smooth. Scrape into a bowl and serve with Melba toast or bagel chips. Mike Floyd ’97 DIP FOR CRACKERS 1 chopped onion 2 dashes Worcestershire sauce 8 oz. cream cheese 3 T. mayonnaise 3 T. chili sauce Soften cream cheese and mix with rest of ingredients using a beater. Serve with crackers. 2 3 �Ron Evans Ian Garrison '97 MOUNTAIN EGGNOG Sue Bumpus Nate '97 In large bowl beat egg yolks until thick. Gradually add granulated sugar. Slowly stir in rum. Whip the cream separately and add to the mixture. Beat half the egg whites and add as well. Beat remaining egg whites until foamy. Gradually add confectioners’ sugar, beating well until soft peaks form. Gently combine. Place all ingredients in a blender; blend on HIGH until fluffy. Serve with cut up vegetables. 'This recipe was given to me by a friend a number of years ago. It’s easy, delicious, and a nice change from the usual.” CHICKEN WINGS JALAPENO POPPERS Mike Floyd Kathy Ricci Galen ’96-Ariel ’98 ’97 1 C. brown sugar 5 oz. soy sauce 1 T. garlic powder 1 tsp. ginger ! 3 T. grated onion 1 T. curry powder 1 tsp. lemon juice Dash of salt 1 pt. mayonnaise 2 T. catsup 3 T. honey 7 to 8 drops Tabasco 1 Vi qts. whipping cream Confectioner’s sugar 6 eggs, separated 1 C. sugar, granulated 1 Vi C. rum CURRY DIP Flour 1 egg mixed with water for wash Fine bread crumbs 1 lb. fresh jalapeno peppers 1 lb. cream cheese (soft is easier) Cannola oil for frying Mix together and marinate wings overnight. Bake at 375° for 1 hour. SALSA DIP Greg Wilson ’97 Refried beans (or cut up lettuce) Shredded Monterey Jack Black olives, chopped Chopped tomatoes Sour cream Salsa Chopped green onion Layer in order given in clear glass dish or springform pan. Serve with tortilla chips. DILL DIP WITH RYE BREAD Greg Wilson ’97 1 Vs C. sour cream 1 Vs C. mayonnaise 2 T. minced onion 2 T. parsley 2 tsp. minced garlic 2 tsp. dill Slice peppers down one side only from top to bottom and scoop out seeds using a small spoon. Fill empty peppers with cream cheese. Freeze in plastic bag. When totally hard prepare to cook. Roll each pepper in flour, then put into egg wash, followed by fine bread crumbs. Each pepper should be coated in each layer. Then fry in cannola oil until outside crust is crispy and pepper inside is soft. Serve warm with tomato salsa. Deborah Emery Kendra ’96 CHEESE ROUNDS 4 chopped scallions Curry powder to taste Mayonnaise 1 loaf French bread 1 C. grated sharp Cheddar cheese 10 chopped pitted black olives Mix all ingredients with enough mayonnaise to consistency of tuna salad. Spread on French bread sliced ’/z inch thick. Broil until the cheese browns. Make extra - everyone will want more. Mix all ingredients a day ahead or first thing in the morning and refrigerate. Before serving cut out center of round rye bread, tear chunks of bread and put the dip in the “bowl” of bread, surrounding it with bread chunks. This dip is also great for fresh veggies. 4 i 5 ■ �I 1 lemon 1 liter of hot water 1 C. sugar ’4 tsp. of saffron i In a big saucepan, put the chopped peel of 1 lemon and add 1 liter of hot water. Simmer it about 2 to 3 minutes and let it steep for 3 to 4 hours. After that, add 1 cup of sugar, the juice of 1 lemon, and Ya teaspoon of saffron. Then stir and filter it. Finally, pour it into a pitcher and store the sherbet in the refrigerator. Garnish it with thin lemon slices, and serve the sherbet with ice. RANGELEY INN DIP ■ V2 tsp. each of pepper, thyme, marjoram 2 bay leaves 3 C. canned Italian tomatoes, drained and chopped, reserve the juice (*4 C.) 1 C. red wine vinegar 1 tsp. sugar 3 lbs. mushrooms, trimmed and sliced Va C. olive oil Juice of 1 lemon 2 onions, sliced 2 garlic cloves, crushed ’4 C. olive oil Dash Tabasco sauce Saute' mushrooms in Yi cup olive oil, in 2 batches, until golden. Transfer mushrooms to a large bowl and toss with lemon. In the same skillet, saute' onions and garlic in Ya cup olive oil until softened. Add herbs and bay leaf and cook 1 minute more. Stir in tomatoes, reserved juice, vinegar, sugar and Tabasco. Bring to a boil and simmer 20 minutes. Add the tomato mix to the mushrooms and add salt to taste. Let mixture cool. Cover with plastic wrap, and let it marinate, chilled for at least 12 hours. This makes a lovely hostess gift or holiday gift if put up in a pretty jar. Serve with buttered rye or pumpernickel triangles which have been sprinkled with fresh parsley for a light and unusual first course. Alice Flagg Greg ’96 1 C. mayonnaise 1 T. curry 1 tsp. salt 1 tsp. lemon juice Vs tsp. turmeric Barbara Alfond Friend MARINATED MUSHROOMS Alla K. ‘97 AN AZERBAIJAN COLD DRINK-SHERBET Yz C. sour cream 1 T. sugar Yz tsp. garlic Ys tsp. parsley Mix all ingredients and dip away. Barbara Alfond Friend ZUCCHINI PANCAKES CRABMEAT DIP Carol Heath Faculty 1-8 oz. pkg. cream cheese (room temp.) 1-6 oz. can crabmeat 2 T. milk Yz tsp. horseradish 2 T. chopped onion Sliced almonds IT FTT hi [r Mix cream cheese, crabmeat, milk, horseradish and onion. Put in small pie plate, cover with sliced almonds. Heat in oven until hot throuohout (Or microwave about 3 minutes.) Serve with crackers. 6 1 C. Bisquick Yz tsp. salt Yz tsp. pepper Skim milk to thin Reduced fat sour cream to garnish *3 C. zucchini, grated 2 T. fresh chopped parsley 1 Ig. clove garlic, chopped V2 C. Monterey jack or mild Cheddar cheese, grated 1 egg or equivalent Egg Beater *The trick to this recipe is to salt the grated zucchini, let it stand for about Yz hour, drain it and then squeeze as much moisture out as possible before combining with the remaining ingredients. This will prevent the pancakes from being sodden. Combine all ingredients and let stand for at least 15 minutes before cooking. Thin with milk if needed. Batter should be fairly stiff. Coat skillet with Pam or shortening of your choice. Drop batter by heaping teaspoonfuls onto hot skillet. Turn when bubbles appear and cook on other side. Serve piping hot with a tiny dollop of sour cream atop each dollar-size pancake. Bon Appetit! 7 �Notes Breads 4; 4 *(K 117 £p fel > »i r K -k> 'S :< 8 S 3i P\ \O\ Bkt* �DATE & WALNUT LOAF Sarah H.D. Snow Faculty 8 oz. flour 1 tsp. baking powder 2 oz. soft margarine 3 tsp. golden syrup 2 oz. chopped dates & walnuts 7T. milk Sieve together the flour and baking powder. Add all ingredients leaving milk until last. Beat well and pour into a well-greased 1 pound loaf tin. Bake at 375° for 1 hour. Leave to cool in tin for a few minutes and turn onto wire rack. PANACHE BREAD Jean Stuckey Faculty 72 1 C. Grape-Nuts cereal 3 C. hot water (150°) 1 C. warm water (100°) 5 to 8 C. white flour 2 tsp. salt 3 C. rolled oats 3 T. butter 1 env. double acting yeast 3»/2 C. whole wheat flour 1 C. molasses IN LARGE BOWL: 3 cups rolled oats, 1 cup Grape-Nuts cereal, 3 tablespoons butter, 1 cup molasses, 2 teaspoons salt, 3 cups hot water. Mix until warm and oats and cereal softened and butter melts. IN SMALL BOWL: 1 cup warm water and 1 envelope double acting yeast. Stir until frothy and completely dissolved. (3 to 5 minutes.) Combine yeast mixture to oats mixture in large bowl. ADD TO LARGE BOWL: 314 cups whole wheat flour, mix thoroughly. Keep adding white flour until too stiff to stir, turn onto floured board and knead in as much as you can. Turn into large greased bowl and cover with thin cloth. Place bowl in draft free warm spot to rise. Let rise until double in size (approximately 2 to 3 hours). Turn onto floured board and punch down (knock out air bubbles). Divide into 3 even loaves, shape and place in 3-9x5 inch greased loaf pans. Cover and let rise double again. When doubled; put them in preheated 325° oven for 45 minutes or until crust sounds hollow when tapped. Turn onto cooling racks, let cool for 5 to 10 minutes before cutting. PARTY IDEAS: Form loaves that are large and round before cooking. NOTE: Cooking times may vary, so do the tap test. When completely cooled, cut a large bowl out of center of bread and fill with ranch dip. Cut or tear center into bite size pieces and place around loaf for dipping. 9 �ENGLISH TOASTING BREAD Hattie Robinson Joe Giardello ‘96 CHEESE GARLIC BISCUITS 2 pkgs, dry yeast 414 to 5 C. flour 1 C. whole wheat flour 1 T. sugar 1 tsp. salt 14 C. shredded Cheddar cheese 2 C. buttermilk baking mix % C. milk 14 tsp. garlic powder C. melted butter Wendy Abramson Trisha ’95 Preheat oven to 450°. Combine buttermilk baking mix, milk and cheese. Mix with wooden spoon until soft dough forms. Beat vigorously for 30 seconds. Drop by heaping tablespoons onto an ungreased cookie sheet. Bake 8 to 10 minutes until golden brown. Combine butter and garlic powder. Brush over warm biscuits before removing from cookie sheet. Serve warm. Makes 10 to 12. 7? 14 tsp. baking soda 2 C. milk 14 C. water Cornmeal Combine 2 cups white flour, 1 cup whole wheat flour, yeast, sugar, salt and soda. Heat liquids until warm (120° to 130°). Add to dry mixture, beat well. Stir in enough more flour to make a stiff batter. Spoon into 2 (8x4") pans that have been greased and sprinkled with cornmeal. Sprinkle tops with cornmeal. Cover, let rise in warm place 45 minutes. Bake at 400° for 25 minutes. Remove from pans immediately and cool. To serve, slice and toast. Alice Flagg Greg ’96 BISCUITS 6 C. flour 9 tsp. baking powder 2 T. sugar 1 14 tsp. salt 114 tsp. cream of tartar 114 C. shortening (try applesauce) 2 C. milk 2 eggs 1. Sift together dry ingredients. 2. Blend in shortening. 3. Mix eggs and milk together, add, mix well. 4. Flour board and knead a little before rolling out with rolling pin. 5. Cut out biscuits, place on greased cookie sheet. 6. Bake in 400° oven for 20 minutes. MUFFINS Lewis Flagg Greg ’96 ii □in ?T K7 17 m Danielle Dutilly ‘96 GRANDMA CLUKEY’S RASPBERRY MUFFINS 1 C. milk 14 C. melted shortening 1 egg - beat until frothy 1 C. fresh raspberries 2 C. flour 3 tsp. baking powder 14 tsp. salt 14 C. sugar 1. Mix egg, milk and shortening. 2. Add sugar. 3. Add to flour and baking powder. 4. Add raspberries. 5. Bake at 400°. Makes 12 muffins. Evie J. Vorpagel Friend BAKING POWDER BISCUITS 114 C. flour 1 egg 14 C. sugar 14 C. melted butter 14 C. milk 214 tsp. baking powder 14 tsp. salt 3 T. baking powder 2 C. milk 4 C. sifted flour 3 T. shortening 14 T. salt Mix lightly and bake at 400° for 20 or 25 minutes. Makes 6 muffins. This was an original Moody's Diner recipe. Sift dry ingredients and work in shortening until well blended. Now put 2 cups sweet milk in all at once and stir until all ingredients are well blended, turn out on floured surface and knead 5 to 6 times, cut and place on greased baking sheet. Bake at 400° until golden brown, about 15 minutes. 10 11 �JEANNETTE’S APPLE BREAD Deborah Emery Kendra '96 MONKEY BREAD 4 C. diced pared apples 1 C. coarsely chopped nuts 2 C. sugar 3 C. flour 2 tsp. soda 1 tsp. cinnamon 1 stick margarine 3 pkgs. Pillsbury biscuits ¥2 C. sugar Vs C. sugar Mix Vi cup sugar and 1 teaspoon cinnamon in a bowl. Cut biscuits into quarters. Place half of quarters in bowl with sugar and cinnamon, cover and shake to coat. Place quarters in 9x13" pan; repeat process for remaining quarters, placing in pan when finished. Melt margarine. Pour melted butter along with remaining sugar and cinnamon mix into a cup, then add enough sugar to make 1 cup. Stir and pour over biscuit quarters. Bake 15 to 20 minutes at 375°. Turn upside down on a platter. Enjoy! GRAM’S LEMON BREAD Seth Watts '97 6 T. shortening 1 C. sugar 2 eggs 1’/z C. sifted flour 1 tsp. salt 1¥2 tsp. baking powder ¥2 C. milk Grated rind of 1 lemon '/? C. nuts 14 tsp. salt 14 tsp. nutmeg % tsp. cinnamon 1 C. melted butter 2 tsp. vanilla 2 Ig. eggs, slightly beaten Combine apple and nuts, let stand 1 hour, stir. Combine dry ingredients. Stir in apple mixture. Add butter, eggs and vanilla. Pour into 2 greased, floured loaf pans or large cans. Bake at 325° for 75 minutes until not moist. Cool upright for 10 minutes. Mike Floyd '97 FRENCH BREAKFAST PUFFS Tz T* TZ Cream shortening and sugar. Blend in eggs. Add dry ingredients, alternating with milk, add nuts. Bake 350° for 55 minutes. When bread is cold, pour over it a syrup of: V3 C. sugar and juice of 1 lemon dissolved together. SYRIAN (PITA STYLE) BREAD FROM THE CHURCH Seth Watts ’97 Vi C. sugar 1 egg ¥2 tsp. salt Vz C. milk Vz C. vegetable oil IV2 C. flour % tsp. nutmeg 1'/2 tsp. baking powder FOR DIPPING: 6 T. melted butter 1 tsp. cinnamon Vz C. sugar Dash of nutmeg Mix all muffin ingredients together (first 8). Pour into greased and floured muffin tins. Bake at 350° for 20 to 25 minutes. Melt butter. Combine sugar, cinnamon and nutmeg for dipping. When muffins are done, dip hot muffins in the melted butter and then in the sugar mixture. Serve hot or cold. Seth Watts '97 5 to 6 C. flour 1 T. sugar 2 C. warm water 1 pkg. yeast 2 tsp. salt Mix 2 cups flour with other ingredients with medium speed mixer, 1 cup flour on high. Mix 2 to 3 cups more flour until soft dough. Knead 10 minutes. Let rise V/2 hours. Rest 10 minutes. Roll into flat round 9" pieces. Bake at 450° in a preheated iron skillet or griddle. 12 TJ La 'La :La CHOCOLATE ALMOND ZUCCHINI BREAD 3 eggs 2 C. sugar 1 C. oil 2 sq. baking chocolate 1 tsp. vanilla Kerry Scates Derek '96 - Jennie '98 2 C. grated zucchini 3 C. sifted flour 1 tsp. salt 1 tsp. cinnamon Vi tsp. baking soda 1 C. chopped almonds Beat eggs until lemon colored, then beat in sugar and oil. Melt chocolate over hot water; stir into egg mixture along with vanilla and grated zucchini. Mix and sift together dry ingredients; stir into zucchini mixture with almonds, mix well. Bake in 2 greased 9x5" loaf pans at 350° for 1 hour and 20 minutes, or until done. Cool in pan 15 to 20 minutes, then turn out onto racks. 13 �2 tsp. baking powder Vi tsp. salt % C. milk 1’/z C. blueberries Vi C. shortening (margarine) 1 C. sugar 1 egg 1% C. flour 2V2 oz. salt 8 oz. sugar 2 C. vegetable oil 7J/z lbs. flour 2 qts. warm water (105° F.) Sue Bumpus Nate ’97 JZ Preheat oven to 350°. 4 C. sifted flour ’/z tsp. salt 1 C. butter or margarine 3 egg yolks ’/z C. sour cream 1 tsp. vanilla 1 cake compressed yeast (crumbled) or 1 pkg. dry yeast Mix yeast, salt, sugar, warm water and oil. Gradually add flour. Cover dough and let rise in warm place until it doubles in size. Roll dough to Vs” thickness - RECTANGLE SHAPE. Spread melted margarine over surface. Mix cinnamon and sugar and sprinkle over surface. Roll dough up to form a log shape. Cover and let rise in warm place (30 minutes). Slice into 1Vz” thickness and place on well oiled baking pan. Bake in oven 350° for 20 to 25 minutes. Remove from oven. Mix confectioners' sugar, water, and vanilla in a separate bowl and then spread over rolls. Makes approximately 50. 22 22 22 22 22 22 22 22 22 22 22 Sift together flour and salt. Cut in butter or margarine until all particles are size of small peas. Blend together the egg yolks and sour cream. Add the vanilla and yeast. Mix well; add the 2 mixtures together. Stir to form dough. Divide into 4 parts. Roll out each part on a pastry board sprinkled with sugar. Roll to an 11" circle about Vs” thick. Cut into 8 wedges. Spread each wedge with pecan filling (below). Roll up each wedge, starting with the wide end and rolling to the point. Place point side down on a greased baking sheet. Turn the ends to form a crescent shape. Bake at 350° for 25 to 30 minutes, or until lightly brown. PECAN FILLING: Beat 3 egg whites until stiff. Add 1 cup sugar, % cup ground pecans (or walnuts) and 1 teaspoon vanilla. Mix until blended. FTi “This recipe was one of my aunt’s. She was the “baker” in my family They were a favorite treat on Christmas and other holidays. They take a little time, but are well worth the effort! 14 2 T. cinnamon 1 lb. sugar 1 lb. margarine, melted 2 lbs. confectioners’ sugar V2 to 1 C. water 1 tsp. vanilla 3 oz. dry yeast Cream shortening, sugar and egg. Add milk and mix well. Sift flour, baking powder and salt. Add egg to mixture. If using fresh (not frozen) blueberries put 1 tablespoon flour in a small bowl with blueberries and coat berries. Fold berries into batter. Pour into greased or paper lined muffin tins. For crusty muffin tops, sprinkle sugar on top of muffins before baking. Bake at 350° for 20 minutes. Yields: 12 to 18 muffins. FLAKY CRESCENTS Ken Vashon KH Food Service CINNAMON BUNS Kathleen Ricci Galen '96 - Ariel '98 GRAMMY’S BLUEBERRY MUFFINS 11 1 t 15 �.1' Notes <'r JW Tj * 1 Tf s ■jT * il T^ _A, l| T3 T* l2 A ^-0 6t'.lTZ Sj1J J* j t X4 I a > 16 ' i a Cakes & Frostings �CHOCOLATE CHIP CHEESECAKE Joy Bonnefond Faculty CRUST: 17s C. crushed graham crackers lA C. sifted confectioners’ sugar 6 T. melted butter TOPPING: 172 C. sour cream 2 T. sugar 1 sm. pkg. chocolate chips CHEESECAKE: 2 well-beaten eggs 4-8 oz. pkgs, cream cheese 72 C. sugar 72 tsp. vanilla Ti 22 22 71 72 11! < FOR CRUST: Stir sugar and butter into crumbs until well blended. Pat mixture into a 9" spring mold and press to desired thickness. Bake in 350° oven for 10 minutes. Cool before filling. CHEESECAKE: Preheat oven to 375°. Combine eggs, cream cheese, sugar and vanilla. Mix well, then pour into crust. Bake for 20 minutes. Remove from oven and let cool. Heat oven to 425°. TOPPING: Combine topping ingredientsand mix well. Pour over cake. Bake 5 minutes to glaze. Let cool, then refrigerate for 6 to 12 hours before serving. Rist’s Favorite Dessert! Lenora Kimball Kelly ’96 RED VELVET CAKE 272 C. flour 1 tsp. baking soda 1 C. buttermilk 1 tsp. white vinegar 1 tsp. vanilla 7t C. shortening 7r C. sugar 2 eggs 2 oz. red food color 1 tsp. cocoa Cream sugar and shortening, add eggs and beat 1 minute. Add food color and cocoa and beat 1 minute. Sift flour and baking soda and add to mixture. Beat, then fold in butter, milk, vinegar and vanilla. Bake in moderate oven 375°. Layer 30 to 35 minutes, tube pan 50 minutes, oblong 45 minutes. This is a gorgeous dark red cake. Perfect for the holidays! 17 �F Make cake according to package directions, use 9x11" pan. Allow to cool. When cool, take a wooden spoon handle and punch holes in cake, each hole 1 inch apart until whole cake is covered with holes. Make orange Jell-O according to package directions. When ready, pour the Jell-0 into each hole until Jell-0 is gone. Whip cream and use as frosting. Use mandarin orange segments to decorate cake. Keep refrigerated until ready to use. KRISTIN’S FAVORITE COOKIE CAKE Betty Lautner Kristin '95 Lg. box dark chocolate wafer cookies (Melody cookies is preferred) */2 pt. heavy cream Bit of vanilla Place one cookie on a long dessert platter and put a tablespoon of whipped cream on cookie. Keep this up until all cookies are used. Carefully tilt cookies over to stand on edges and frost the cookies with the remainder of the whipped cream. Refrigerate for at least 2 hours. Serve by slicing diagonally which shows layers of cookies. Sometimes we cover the dessert with chopped walnuts. Also makes a nice birthday cake. Tn Tn Tn Tn n n n n Ml mZ ‘CREAM CHEESE FROSTING FOR CARROT CAKE Wendy Sayres Friend 2-3 oz. pkgs, cream cheese 4 T. butter or margarine 1 lb. pkg. confectioners’ sugar 2 tsp. vanilla In beater bowl combine cream cheese and butter; cream well and beat in the confectioners’ sugar and vanilla. You may wish to add a teaspoon of water, but beat the sugar, cream cheese and butter well before doing so. Spread on the cooled cake. This frosting forms a thin crust We spread the cake with apricot preserves or jam 10 minutes before frostino the cake to "lay the crumbs”. This thin bit of jam also adds flavor to the cake. * FROM: Memories from Brownie’s Kitchen by Brownie Schrumpf 18 2 tsp. cinnamon tsp. salt 3 C. shredded fresh carrots 1 C. chopped walnuts 1 C. salad oil 2 C. sugar 4 eggs 2 C. sifted flour 2 tsp. soda 1 pkg. orange Jell-0 1 pt. whipping cream 1 lemon chiffon cake mix 1 can mandarin oranges, drain, save juice for Jell-0 Wendy Sayres Friend ‘BROWNIE’S CARROT CAKE Kathy Ricci Galen ’96 - Ariel '98 COOL ORANGE-LEMON CAKE Grease a 9x12x2" pan (or an angel cake pan) and form wax paper into the bottom. In mixing bowl, combine oil and sugar; beat well. Add eggs, one at a time, beating well after each addition. Mix and sift together the flour, soda, salt and cinnamon; add to egg mixture and beat for 1 minute. Fold in the shredded carrots and nuts. Pour into prepared pan and bake at 350° for about an hour or until toothpick comes out clean. Cool. Frost with cream cheese frosting. ‘ FROM: Memories from Brownie’s Kitchen by Brownie Schrumpf. All Sayres celebrate birthdays with this cake, in larger or smaller quantities. Our oldest daughter used it for her wedding cake. It was so heavy, it took 2 of us to haul it out of the baker’s car trunk. We also cook lots of carrot cakes in the fall when we have a carrot bonanza from the garden. Eric & Adria Turner Faculty PUMPKIN CHEESECAKE FILLING: 2 lbs. cream cheese (softened) 1 ’/z C. + 2 T. sugar 5 whole eggs 74 C. flour 1 lb. can pumpkin puree 2 tsp. pumpkin pie spice 2 T. rum CRUST: % C. graham cracker crumbs 3 T. melted butter (or margarine) 1 tsp. cinnamon 2 T. brown sugar or hj'i ’ rn rn rn nJ Fi L Mix ingredients for crust. Press onto bottom of springform pan. (If desired, you can use more crust mix, and over side of pan as well.) Cream the cheese (putting it in microwave on high for 1 to 2 minutes to soften it enough to mash with a fork). Add sugar and eggs. Add flour, spice, pumpkin puree and rum. Blend thoroughly. Pour into crust. Bake at 350° for 1% hours, until a toothpick comes out clean. Cool in room temperature. Refrigerate after cooled. If desired, decorate top with whipped cream, sprinkle cinnamon or grated chocolate on top. 19 �■g i ALMOST DRAKE’S CAKE LAZY DAISY CAKE Mary Young Matt '97 CRUMBS: 2 C. flour % C. white sugar Vz lb. butter or margarine 2 T. cinnamon 1 tsp. vanilla Pinch of salt 1 yellow cake mix (moist type) Mix yellow cake mix according to directions. Grease and flour cake pan (9x13"). Bake cake for 30 minutes, take out of oven for 5 minutes. Put crumbs on top evenly and bake 10 to 15 minutes. Bake at 375°. $100.00 CHEESECAKE Hattie Robinson Joe Giardello '96 CRUST: Vi pkg. graham crackers Vz C. melted butter FILLING: 3-8 oz. pkgs, cream cheese 2 tsp. vanilla 3 egg yolks 1 C. sugar 3 whipped egg whites TOPPING: 1 pt. sour cream Tn *■ Z2 Ad Vi C. sugar CRUST: Combine crust ingredients and mold in springform pan. FILLING: Combine ingredients and fold in egg whites. Bake in 350° oven for 1 to 1 Vi hours. TOPPING: Mix together sour cream and sugar. Pour onto cooled cake Bake for 5 minutes at 475°. Remove when cool. Serve cold. n rrn rm ? Mm | rm ® Bin IK ; 1 Bui 1 J Hattie Robinson Joe Giardello '96 2 eggs, well beaten 1 C. sugar 1 C. flour 1 tsp. baking powder 1 tsp. salt 1 tsp. vanilla ’/2 C. milk 1 T. butter TOPPING: 3 T. melted butter 5 T. brown sugar 2 T. cream 72 C. coconut or nuts Mix eggs, sugar, flour, baking powder, salt and vanilla together. Heat milk and butter to boiling point. Add very quickly to mixture. Beat until smooth. Pour into 9" pan. Bake at 350° for 25 to 30 minutes. Frost as follows. TOPPING: Mix together until smooth. Spread on cake as soon as it comes from the oven. Put back in oven and brown at 400° for about 5 minutes or until bubbles appear. Excellent served with ice cream or just as is! Alice Flagg Greg '96 NEW YEARS COFFEE CAKE 2 C. sifted flour 2 tsp. baking powder >/2 tsp. salt Vz C. milk % C. granulated sugar Vi C. shortening 1 egg 2 C. blueberries TOPPING: */2 C. sugar 1 tsp. cinnamon Vi C. flour % C. margarine Cream sugar and shortening. Add milk and egg, mixing well. Sift and add dry ingredients, then fold in blueberries and pour into greased and floured 9x9" pan. Cream margarine and sugar, then add cinnamon and flour for the topping. Stir with fork until crumbs form. Lightly sprinkle them over batter. Bake at 375° for 40 to 45 minutes. I wrap a silver dollar in tin foil and hide in the batter. Whoever gets the piece with the silver dollar is assured of a Happy New year! —fl 20 21 �Tamara Holmes Natasha ‘96 CHOCOLATE SPECKLED SPONGE CAKE IV2 C. flour Yz tsp. baking powder Vt tsp. salt % C. ground walnuts 1ST LAYER: 1 C. flour Vi C. chopped nuts 1 stick melted butter 6 eggs 1Vs C. sugar 1-1 oz. sq. unsweetened chocolate 1 tsp. vanilla FROSTING: Vs C. sugar Vs C. flour Press into 9x13" pan and bake at 350° for 20 minutes. 2ND LAYER; 8 oz. pkg. cream cheese 1 C. powdered sugar 2 eggs 1 Vi C. milk Vi C. butter Sift together flour, baking powder and salt. Beat together 6 egg yolks only with sugar in large bowl until lemon colored and thick (approximately 10 minutes on high). Add Vi cup cold water, beat at low for 1 minute. Fold in dry ingredients with whip or spatula. Add Vs at a time folding in gently with about 15 strokes after each addition. Fold only until all dry ingredients disappear. Add unsweetened chocolate coarsely grated and Vs of ground walnuts. Fold in carefully but thoroughly. Beat 6 egg whites and 1 teaspoon vanilla in small bowl until stiff but not dry. Fold gently into batter until evenly blended. Line bottoms of 2-9” round cake pans with wax paper, pour batter in. Bake 375° for 25 to 30 minutes. Remove from pans immediately, cool on racks. PUDDING FROSTING: Combine sugar and flour in saucepan. Blend in eggs and milk, beat until smooth. Cook over medium heat, stirring constantly until thick and smooth. Cover and cool until lukewarm. Blend in Vi cup butter which has been creamed to light and fluffy and 1 teaspoon vanilla. Beat until smooth, cover, chill thoroughly. Spoon pudding between layers of cake and over top, let drip down sides. Sprinkle top with chopped nuts. BABY CHEESECAKES Tamara Holmes Natasha ’96 24 vanilla wafers (Nilla) 3-8 oz. pkgs, softened cream cheese 1 C. sugar Vt tsp. nutmeg 1 tsp. vanilla 3 eggs Heat oven to 325°. Line 24 muffin cups with cupcake papers. Place 1 vanilla wafer in bottom of each cup. Mix next 5 ingredients in large bowl at medium speed. Scrape sides of bowl occasionally, pour mixture into prepared muffin cups, filling Vs full. Bake for 20 to 25 minutes or until set (bottom burns easily). Top with fruit or pie filling. Must be stored in refrigerator. 22 Derek Scates ’96 PISTACHIO TORTE Cream together at room temperature. Add Vs of a large container of Cool Whip. Spread on cool crust. 3RD LAYER; Add 3 cups milk to 2 small packages instant pistachio pudding. Beat until thick and creamy. Spread evenly over cream mixture. Top with remainder of Cool Whip. Sprinkle with chopped nuts if desired. Should be refrigerated, other flavors of pudding can be substituted. I i ANNIE KITCHENS BLUEBERRY CAKE Deborah Scates Derek ’96 - Jen ’98 1 tsp. salt 1 tsp. soda 2 tsp. vanilla 2 C. berries rolled in flour 2 C. sugar 1 C. shortening 1V3 C. sour milk (will need more) 4 C. flour n Cream sugar and shortening. Add dry ingredients alternating with milk. Add flavoring and fold in blueberries. Add enough more milk to work the dough. Sprinkle cake with sugar and bake. Use a 9x13“ pan. Bake at 350° for 45 to 60 minutes. Cake will be very heavy. Mary Betts Kent Hills Post Office JELLO CAKE 8 oz. any flavor jello % C. oil Vs C. water 1 white cake mix 4 eggs Mix well. Put in well greased tube pan. Bake 50 minutes at 350°. Top with confectioners ’ sugar. 23 �Carol Heath Faculty SOUR CREAM-CHOCOLATE CHIP CAKE 1 pkg. yellow cake mix Vi C. salad oil 1 C. sour cream or yogurt 4 beaten eggs 1 Ig. pkg. chocolate chips 1 Ig. box chocolate (butterscotch) pudding Nuts if desired (walnuts, almond slices) If o 3% C. milk 1 Ig. pkg. Oreo cookies 1-12 Oz. Cool Whip 1 new 8" plant pot 1-8 oz. cream cheese Vi C. butter 2 sm. pkgs, instant vanilla pudding Cream butter and cream cheese together. Mix pudding and milk with Cool Whip. Add to cream cheese mixture and blend well. Put Cool Whip lid in the bottom of a new 8" plant pot. Layer cookie crumbs then pudding mixture. Keep layering, be sure to have a large layer of cookie crumbs for the top. Put in the freezer. When ready to serve, insert clean artificial flowers in the top to look like a plant. Grease and flour bundt pan. Combine all ingredients except chocolate chips. Pour half of mixture into bundt pan. Sprinkle on Vi bag of chocolate chips. Pour remaining mixture into pan. Add remaining chips to top. Bake at 350° for 55 minutes. Check with cake tester. Let cool for 2 hours before removing from pan or cake will fall apart. SANDY’S SWEET POTATO PINEAPPLE CAKE Seth Watts ’97 JOAN’S DIRT CAKE Seth Watts ’97 2Vi C. flour 2 C. sugar 2 eggs Vi tsp. baking powder 1 Vi tsp. baking soda 1 tsp. salt 1 tsp. cinnamon 1 Ig. (16 oz.) crushed pineapple with juice 1-8 oz. jar junior sweet potato (babys) 1 C. melted margarine 1 tsp. vanilla 1 C. coarse chopped nuts FROSTING (3 cups): 1 lb. confectioners’ sugar 1 Ig. pkg. cream cheese Vi C. soft butter 1 tsp. vanilla iTT F* Fz Bake at 350° for 5 minutes after top rounds up. MY SISTER-IN-LAW’S PISTACHIO CAKE Seth Watts '97 1 pkg. yellow cake mix 1 pkg. pistachio pudding 4 eggs Vi tsp. almond extract rrf kJ FT Vi C. oil 1 C. water V4 C. chocolate syrup Combine everything but the chocolate syrup. Beat 2 minutes at medium speed. Take out 1 Vi cups of batter. Mix chocolate syrup with the removed batter. Alternate batters in a greased bundt or tube pan. Run knife through to marble. Bake at 350° for 50 minutes. Cool 10 minutes in pan. Remove, cool on rack. Sprinkle with confectioners’ sugar. Dribble with chocolate syrup. 24 25 �72 7* »»P No(es “i,. #5 n / I? T? Jj Z2 “p V A? XF □J Ai T* 7T 'f 3 i 2 7^ 7; |,i <9 li 1®'iij < i < #- i P-Z 1 l*r-* “0 IIJ 4 IIIjn'^ 4 4 fi S-j 4‘w h1 4 |/X 26 [4 Cookies & Candy �CHOCOLATE NO BAKE COOKIES 1 stick butter 2 C. sugar 2 choco-Bake x/z C. milk Pinch of salt Greg Wilson '97 1 tsp. vanilla 1 C. coconut 3 C. oatmeal 1 C. chopped nuts Combine butter, sugar, Choco-Bake, milk and salt. Bring to a boil for 4j/2 to 5 minutes. Add vanilla, coconut, oatmeal and nuts (optional). Mix well. Drop by spoonful on wax paper to cool. NEEDHAMS i Tamara Holmes Natasha ’96 % C. mashed potatoes XA lb. butter */> tsp. salt 2 tsp. vanilla 2-1 lb. pkgs, powdered sugar 1-8 oz. pkg. coconut 2^ Il J 'ii _ a. i a.. DIPPING: 4 sq. unsweetened baking chocolate 1-6 oz. pkg. chocolate bits x/z sq. paraffin wax Heat butter in top of double boiler, add warm mashed potatoes, stir until mixed, add salt and vanilla. Add sugar in small amounts, then add coconut, remove from heat. Stir and pour into buttered cookie sheet. Let set in refrigerator to firm. Cut into squares. DIPPING: In double boiler mix baking chocolate, chocolate bits and wax until melted. Dip squares in hot chocolate mixture and cool on wax paper. Makes great Christmas gifts! Paula Abramson Trisha '95 MERINGUE COOKIES .'I .'I t .i * ■i 9 ■i j q i4 J J 1 C. mini-chocolate chips 4 T. flour 4 egg whites 1 Vs C. sugar 1 C. chopped walnuts Grease baking sheets. Beat egg whites to soft peaks. Gradually add sugar, beating until stiff peaks form. Toss the walnuts and mini-chips with the flour. Fold into egg whites. Drop by rounded teaspoons 1 Vz” apart. Bake in 325° oven for 10 to 12 minutes. Remove from pan and cool on rack. 27 �CHEESECAKE COOKIES Andi Neal Silberman '69 1 C. flour ’/z C. firmly packed brown sugar lA C. sugar 2 T. milk V2 tsp. vanilla WALNUT SQUARES V5 C. butter, softened Nuts 8 oz. cream cheese, softened 1 egg 2 T. fresh lemon juice Blend above on stove. Take off stove and add 1 egg. Salt 1 tsp. baking powder Vi C. walnuts ADD: 1 C. flour 1 tsp. vanilla Bake about 20 minutes. ICING: V2 stick melted butter or margarine 1 C. brown sugar Bring above to a boil. Add 14 cup milk. Boil 3 minutes. Take off stove. Add 1 cup confectioners’ sugar. Alice Flagg Greg ’96 Vi C. peanut butter ’/z C. shortening ’/z C. white sugar ’/z C. brown sugar 1 C. brown sugar. */z stick butter or margarine Preheat oven to 350°. Ina3-quart bowl, combine flour, butterand brown sugar. Blend in mixer on low for 2 to 4 minutes until particles are fine. Stir in nuts. Reserve 1 cup of mixture for topping, put remainder in an ungreased 8" square pan. Bake in center of oven for 8 to 10 minutes or until lightly browned. Combine remaining ingredients and blend until smooth. Spread over crust. Sprinkle with reserved crumb mixture. Bake 25 to 30 minutes until golden brown. Cool. Cut into bars. Store in refrigerator. PEANUT BUTTER COOKIES Pat Ellis Faculty Pat Ellis Faculty GUMDROP COOKIES 1 egg 1 ’/z C. flour % tsp. soda ’/z tsp. salt 1 tsp. vanilla 1 C. gumdrops (cut up) 1 C. softened butter or margarine 1 C. sugar V2 C. brown sugar 1 egg Mix sugar and peanut butter. Add melted shortening and beaten egg. Add flour, soda and salt which have been sifted together. Mix well. Drop by teaspoonfuls on a greased pan 1 to 2" apart. Bake at 375° for about 12 minutes. 1’/z C. flour Vz tsp. baking powder Vz tsp. salt -% C. oats Beat butter, sugars, egg and vanilla. Sift in flour, baking powder and salt. Stir in oats and gumdrops. Drop by teaspoons on ungreased cookie sheets. Flatten slightly. Bake at 350° for 10 to 12 minutes. <1 PEANUT BUTTER FUDGE 4 4 C. sugar 1 C. milk 1 stick butter Tamara Holmes Natasha '96 ri d k 18 oz. peanut butter 7Vz oz. marshmallow fluff 3A C. flour i 'i In a saucepan add sugar, milk and butter. Stirring constantly bring to a boil. Boil 1 minute. Remove from heat. Stir in peanut butter, fluff and flour. Pour into a large buttered pan. This recipe is very easy, very good and never fails! 28 i 29 �Kathy Ricci Galen’96-Ariel '98 PAINTED SUGAR COOKIES PEANUT BUTTER BARS 2’/2 C. flour 1 tsp. baking powder 1 tsp. salt % C. shortening (Vi Crisco & Vi margarine) 1 C. sugar 1 tsp. vanilla 1 C. margarine "Ti* t Cream shortening, sugar and vanilla, add dry ingredients until well mixed and you have a soft dough. Chill at least 1 hour, can mix night before, just store in a plastic bag to preserve moisture. Roll Vs” thick. Use cookie cutters for shapes. (Solid plastic cutters that leave imprints work very well as they give kids a better guide for painting.) Paint cookies before cooking with scenes or just follow the lines in the imprinted cookies (recipe below). Your imagination is your only limit. Spray cookie sheets with Pam. Bake at 400° for 6 to 8 minutes. When cooled, paint will be glossy and maintain original color, will not come off unless eaten. Do you always admire beautifully decorated cookies, but hate to put in the effort because the frosting always smeared when they are stored? Do you want the kids to enjoy decorating holiday cookies but hate the frosting mess? Here’s the answer to your prayers. COOKIE PAINT 2 C. peanut butter Melt together. In a large bowl mix: 1 box confectionary sugar 2 C. graham cracker crumbs Pour top mixture into dry mixture. Mix all ingredients well. Press into 9x13" pan (greased). TOPPING: Melt 1 stick margarine, add 1-12 ounce package chocolate bits. Mix until bits are melted. Pour over peanut butter mixture while hot. Let set at room temperature until hard. £2 Tv 22 22 22 22 22 22 22 Kathy Ricci Galen ’96 - Ariel ’98 Evaporated milk Food or cake coloring Tammy Giardello Joe ’96 Dessert dishes to mix milk and colors Several sizes of artists paint brushes 11 72 7J 72 Place Vs cup evaporated milk into small dessert dishes. Add food coloring to milk. This is a good time to create your own colors. PIZZELLES Kathy Ricci Galen ’96 - Ariel ’98 2 C. flour 2 tsp. vanilla 1 oz. bottle anise extract (use entire bottle) Pinch of salt 6 eggs 1J/2 C. sugar 1 C. melted margarine (not oil or butter) Beat eggs, add sugar, salt, vanilla, flour and then anise extract. Mix well. Allow batter to thicken (approximately 15 minutes). When iron is hot, place Vs cup of batter on each iron. Close cover and cook about 30 seconds. Italians are well known for always having sweets available throughout the holidays, so when people stop in to visit there is always something ready that can be served with coffee. You will need a special Pizzelle iron which can be obtained at department stores. Tammy Giardello Joe '96 MICRO FUDGE K"l «"l Al d 30 Walnuts, chopped 2 pkgs, chocolate squares 1 can sweetened condensed milk Melt chocolate in microwave. Add milk and nuts. 31 �Mary Betts Kent Hill Post Office PEANUT BUTTER FUDGE 1 box dark brown sugar 1 stick margarine 2 C. sugar 3A C. canned milk 7 oz. marshmallows 12 oz. peanut butter (smooth or chunky) CONGO SQUARES c 32 32 P? Mix first 4 ingredients and heat to a boil. Boil for 3 minutes exactly, stirring occasionally. Remove from stove, add 7 ounce marshmallows and the peanut butter. Stir well. Pour into greased 9x13” pan and refrigerate until firm. MRS. OLSON’S HOT FUDGE SAUCE T £2 ADD: 1 C. boiling water Tz 7? 72 72 72 72 72 7J 72 72 Cook over low heat, stirring constantly until thick. Serve hot. A small amount of salt and 1 teaspoon vanilla may be added for flavor. HOT FUDGE SAUCE 1’/2 sticks butter or margarine 1 box brown sugar (1 lb.) 3 eggs 2% C. flour 1 pkg. (small) chocolate chips ’/2 tsp. salt 1 tsp. vanilla 1 Vi tsp. baking powder (Moist and chewy - keeps well but usually disappear fast!) Seth Watts *97 BLEND: Vs C. cocoa 1 C. sugar 2 T. flour Norm & Amy Hurlburt Joel ’96 Mike Floyd ’97 Sift into a saucepan 1 cup sugar, 3 tablespoons cornstarch, and lA teaspoon salt. Add 2 blocks of unsweetened chocolate squares, chopped. Add 1 cup boiling water. Cook over low heat until thick, stirring constantly, about 5 minutes. Remove from heat and stir in 1 teaspoon vanilla and 1 tablespoon butter. H Melt butter, remove from heat and add sugar. Beat eggs and add to mixture. Sift dry ingredients and add to mix. Add vanilla. Make sure mixture is cool, then add chocolate chips. Bake in 9x13" pan for 30 minutes at 350°. This recipe was given to us 22 years ago by friends from Tennessee and is a family recipe that Joel shares with his friends at K.H.S. MARSHMALLOW MARBLE-TOP FUDGE Dash of salt '/2 C. chopped nuts 2 C. miniature marshmallows 3 C. semi-sweet chocolate chips 4 T. butter or margarine 1 can condensed milk 1 */2 tsp. vanilla Line 8" or 9" pan with foil, set aside. In heavy saucepan over low heat melt chocolate chips and 2 tablespoons butter with condensed milk, vanilla and salt. Remove from heat; stir in nuts. Spread evenly into prepared pan. In medium saucepan over low heat, melt marshmallows with remaining 2 tablespoons butter. Spoon onto fudge. With knife or metal spatula, swirl through fudge. Refrigerate 2 hours or until firm. Remove from pan; peel off foil and cut into squares. i i a 32 I T i j ij Colleen Bailey K.H. Bookstore Scott '98 33 �Colleen Bailey K.H. Bookstore CHOCOLATE PEANUT BUTTER CUPS CUPS: 2 C. milk chocolate morsels 2 T. vegetable shortening 2 doz. 1" paper candy cups FILLING: % C. creamy peanut butter % C. confectioners' sugar 1 T. melted butter CUPS: Combine over hot (not boiling) water, morsels and shortening. Stir until smooth. Remove from heat but keep over hot water. Coat inside of 24 candy cups using 1 tablespoon chocolate for each. Place candy cups in palm of hand; rotate gently using rubber spatula to push chocolate up sides. Chill 15 to 20 minutes. FILLING: In small bowl combine peanut butter, confectioners’ sugar and butter, mix until blended. Using slightly rounded teaspoonfuls, shape filling into balls. Place one in each chilled cup and press lightly with fingers to flatten. Spoon 1 level teaspoon of reserved melted chocolate mixture on top and smooth over to seal. Chill until firm, store in airtight container. CREAM CHEESE MINTS 1-3 oz. pkg. cream cheese, softened ¥2 tsp. peppermint Colleen Bailey K.H. Bookstore 3 drops food color 2% C. powdered sugar Mix cream cheese, extract and food color until blended. Gradually mix in powdered sugar, knead until smooth. Gather into a ball, shape into flattened round on cloth covered surface generously covered with granulated sugar. Coat with sugar. Roll ¥i" thick. Cut into 1" squares or cut with 1" cutters. Place on waxed paper covered cookie sheet, cover and refrigerate. EASY CHOCOLATE TRUFFLES 12 oz. vanilla milk chips or milk chocolate chips ¥2 C. sour cream PEANUT BRITTLE (MICROWAVE) -Ita I* Colleen Bailey K.H. Bookstore Scott '98 1’/2 C. sugar ¥2 C. corn syrup ¥2 C. water 2 C. raw peanuts 1 T. margarine 1 tsp. baking soda 1 tsp. vanilla Dash of salt Place sugar, corn syrup, water, salt and peanuts in 2-quart microwaveable bowl. Cook on HIGH 5 minutes, then stir. Cook on HIGH 13 to 15 minutes, or until syrup separates into threads. This is the hard-crack stage or 300° on a candy thermometer. Check temperature with thermometer several times during the last few minutes. Stir in butter, soda and vanilla just until light and bubbly. Pour onto buttered cookie sheet, cool, then break into pieces. Colleen Bailey K.H. Bookstore Scott '98 CHOCOLATE ALMOND BARK J/2 C. raisins ¥2 C. chopped almonds 2 C. chocolate morsels 1 T. vegetable shortening Combine chocolate morsels and shortening over hot (not boiling) water. Stir until melted and smooth. Remove from heat; stir in raisins and % cup almonds. Spread into waxed paper lined 9x13" pan. Sprinkle with remaining almonds. Chill, then break into pieces. Colleen Bailey K.H. Bookstore 2 T. Amaretto Powdered sugar Melt chips in small pan over low heat, stirring constantly. Remove from heat. Stir in sour cream and Amaretto, blend well. Refrigerate 30 to 60 minutes or until mixture is easy to handle. Roll into %" balls using hands or melon bailer. Roll in powdered sugar. Place in paper candy cups, if desired. Store in airtight container in refrigerator. Can be frozen and for variety rolled in chopped almonds, cocoa or candy sprinkles. 34 35 �7 r eD5 Notcs ■=%» 2s r rj ti Ei fH 11 |H^ Il £2 L E» t2 rj iii r 36 a Desserts �IJ CARAMEL SQUARES Deborah Emery Kendra '96 32 light caramels 5 T. cream (can use milk) 1 x/i C. flour % C. brown sugar 33 XA tsp. salt Vi tsp. soda % C. margarine or butter 1 C. chocolate chips Mix flour, brown sugar, salt, soda and margarine. Pack % into 9x13" pan. Bake 10 minutes at 350°. Remove from oven and sprinkle while warm with 1 cup chocolate chips. Melt caramels and cream, then spread over chips. Spread remainder of crumbs over this mixture. Bake 10 to 15 minutes at 350°. Melt in your mouth. Ethelyn Byhaug Ian Garrison '97 ZUCCHINI RAISIN BARS Ju £ J. Js 1 [it 21 T1 % tsp. cinnamon rA tsp. cloves tsp. nutmeg P/i C. shredded zucchini 1XA C. raisins Vi C. butter, softened 1’4 C. brown sugar 1 tsp. vanilla 1 egg 2 C. flour 2 tsp. soda Cream butter, sugar, vanilla and egg until fluffy. Add dry ingredients. Stir in zucchini and raisins. Spread in greased 9x13" pan and bake at 350°. Frosting of your choice if desired. Mi M. 37 �Sarah H.D. Snow Faculty ENGLISH BREAD PUDDING AUNT JULIET’S RHUBARB DESSERT (APPLETON, MN) 3 eggs Vz C. white sugar 1 tsp. vanilla Raisins, optional, but recommended 1 x/z C. bread crumbs 1’/z C. milk 3 T. butter or margarine Vi C. brown sugar Z1 This is a good way to use up old (but not moldy!) bread scraps. Tear slices of bread into bite sized pieces until you have P/z cups. Cover with 1 Vz cups milk. Soak for at least ’/z hour until bread has absorbed milk and is mushy. Cream margarine with brown sugar and add egg yolks which have been beaten. (Save whites.) Fold these which have been beaten with white sugar into the creamed margarine mixture. Add vanilla and then add all to the soaked bread. Turn into shallow ungreased pie plate and bake at 350° for 1 hour. If adding raisins, do so at the beginning and leave them soaking in the milk with the bread. The bread pudding should be firm when cooked. Usually served warm, alone or with ice cream, but delicious when cold. PEANUT BUTTER SQUARES ZJ 1 lb. box powdered sugar 8 oz. Hershey bar Melt together margarine and 1 cup of peanut butter. Add powdered sugar. Put into buttered 11x7" pan. Melt together Hershey bar and ’/z cup peanut butter. Pour over top of sugar mixture. Refrigerate until firm. CRUST: 2 C. flour with 2 T. sugar 1 C. butter FILLING: 6 C. fresh/frozen rhubarb lA C. flour 1 tsp. salt 6 egg yolks, beaten 1 C. cream 1 tsp. vanilla 1 Vz C. sugar MERINGUE: 6 egg whites */z tsp. cream of tartar % C. sugar Mix crust, pat in 9x13" pan or 2 pie tins. Bake 5 to 10 minutes at 325°. Put rhubarb on crust (if use frozen rhubarb, add juice too). Mix sugar, flour, salt, egg yolks and pour over rhubarb. Mix, then add cream and vanilla. Bake 1 hour at 325°. Cool. Make meringue, cover mixture, bake at 325° until light brown. Leni Payne Mike '97 2 sticks margarine or butter 1 Vz C. peanut butter Marcia Torstenson Boulier Ian Garrison '97 S S S' S' CLASSIC APPLE PIE Drake Family Amy '95 - Angela '97 8 or 9" two-crust pie 2 C. all-purpose flour 1 tsp. salt % C. + 2 T. shortening 4 to 5 T. cold water 6 to 8 C. sliced Drake's Cortland apples 1 C. sugar VS C. flour 1 tsp. nutmeg 1 tsp. allspice 2 T. cinnamon 3 T. margarine Measure flour and salt into a bowl. Cut in shortening thoroughly. Sprinkle in water 1 tablespoon at a time, mixing until all flour is moistened and dough almost cleans side of bowl. Gather dough into a ball. Shape into flattened round on lightly floured board. Cut in half for two-crust pie. With rolling pin, roll dough 2" larger than pie plate. Prepare pastry, stir together sugar, flour, spices, mix with apples. Turn into pastry in pie plate, dot with butter. Cover with top crust. Cut slits in top of crust. Bake at 375° for 45 minutes or until crust is brown. t 38 39 �Kents Hill Orchard APPLE TURNOVERS One recipe of pie crust 12 apples, peeled, pared and cut into slivers or pieces QUICK APPLE DANISH % C. sugar V tsp. cinnamon Vs tsp. nutmeg Vz C. warm water MIXAS FOR PIE CRUST: 2 C. sifted flour 1 T. sugar 1 tsp. salt 1 C. shortening 1 egg yolk, slightly beaten Enough milk added to make % C. Stir apple mixture together in saucepan and cook over medium heat until it boils. Let simmer until apples are almost tender. Let cool. Roll out pie dough which has been separated into 3''x1" balls. Place ice cream scoop of apple filling on center of the rolled out dough. Fold over to make a half-moon and pinch edges to seal. Place on cookie sheet, bake 20 to 30 minutes at 350°. Remember to pierce dough with fork before baking. KOLSTOE BARS ADD: 2 C. crushed corn flakes 1 C. Rice Krispies OL2 Push into well buttered 9x9" pan. FROST WITH: 1 cup brown sugar, Vj cup cream, 3 tablespoons butter, boil 3 minutes. When cool, stir in 1 cup powdered sugar. Reserve egg white Corn flakes Apples ’in all Marcia Torstenson Boulier Ian Garrison ’97 MELT IN DOUBLE BOILER: 1 C. peanut butter Vz C. syrup Vz C. sugar 1 tsp. vanilla Hattie Robinson Joe Giardello ’96 Sift flour, sugar and salt. Cut in shortening. Mix egg and milk mixture with dry ingredients. Divide in half. Roll out to fit onto a cookie sheet. Cover this pastry with 1 cup crushed corn flakes then a thick layer of thinly sliced apples. Mix 1 cup sugar with 1 teaspoon cinnamon. Spread all over apple slices. Roll remaining dough and, place on top, press edges together and flute to give a neat appearance. Using a table fork, prick top pastry in several places. Beat egg white until stiff and spread over top. Bake at 350° for 40 minutes. While hot, mix 1 cup confectioners' sugar with enough lemon juice to make runny icing and dribble over top of crust. Cool. Cut into squares. Hattie Robinson Joe Giardello '96 GRAPE-NUT MINCEMEAT Vz tsp. salt V\ tsp. cloves Vz tsp. cinnamon 1 tsp. nutmeg 1 C. Grape-Nuts 5 C. chopped apples IV2 C. sugar Vz C. cider vinegar 1 C. coffee Vz C. molasses Add raisins and fruit as desired. One package of "Borden’s None Such condensed mincemeat” perks it up also. Cook slowly. Makes at least 2 pies. 40 41 �Kathy Ricci Galen '96 - Ariel '98 FRUIT PIZZA BREAD PUDDING TOPPING: 20 oz. can pineapple chunks 11 oz. can mandarin oranges (drained) Fresh strawberries or cherries Shredded coconut % C. nuts of choice CRUST: % C. butter % C. sugar 2 C. flour ¥2 C. milk Evie J. Vorpagel Friend 4 C. milk 2 C. bread cubes % C. sugar */2 tsp. salt ’4 tsp. nutmeg 14 tsp. cinnamon */2 C. raisins 3 T. soft butter 1 ’/2 tsp. vanilla Mix all ingredients together. Heat oven to 350°. Bake in greased casserole dish for 1 hour. Mix ingredients of crust thoroughly; press in 12" greased pizza pan. Bake at 375° for approximately 18 minutes until brown. Must be baked and cooled before applying fruit. Become artistic and arrange fruit on top of cooled crust. Sprinkle with coconut. Pour glaze over top of entire pizza covering all fruit. Mix glaze in saucepan: 1 tablespoon pineapple juice, 1 tablespoon cornstarch and 2 teaspoons sugar. Mix in saucepan’ bring to boil for 1 minute or until thick. Pour over pizza while warm. Glaze hardens when cooled. UPSIDE DOWN LEMON MERINGUE PIE Joanne Bass O’Connor ’64 Alumna & Trustee 4 egg yolks Juice & rind of 1 lemon C. sugar 4 egg whites (room temp.) 1 T. cold water ¥2 tsp. cream of tartar 1 C. sugar 1 Vi C. whipping cream 1 sm. pkg. Cool Whip NORWEGIAN WALES KRINGLE Karin Rustad Ian Garrison '97 1 C. water (generous cup) 1 stick butter or margarine 1 C. flour 4 eggs Beat egg whites and water until foamy. Add cream of tartar. Add gradually the sugar beating at high speed. Spread in lightly buttered 10" pie plate. Bake at 300° for 40 minutes, turn off oven and leave to cool at least 1 hour. Beat egg yolks, lemon juice and rind and sugar. Cook in double boiler until thickened (10 minutes), cool. Whip cream. Fold lemon and whipped toppings together. Spread over meringue shell. Refrigerate for 16 to 24 hours before serving. May be made in 9x13" pan for more servings. FROSTING: Powdered sugar Water 2 to 3 drops almond extract Put water in pan on low to medium-low heat. Add butter in chunks. Let it begin to boil. Sift in flour. Stir to blend (not too much). Take off heat. Let cool a little. Add 1 egg at a time, stir well. Spoon onto greased cookie sheet in Kringle* shape. Bake at 400° approximately 20 minutes. ■i 4 t V 42 43 �TINA’S CRUNCHY CARAMEL APPLE BAKE R.B. Riley Tom ’96 TRADITIONAL SHERRY TRIFLE 6 C. sliced, pared apples 2 T. Bisquick 1 tsp. cinnamon 20 carmel candies, quartered 3 eggs 2 egg yolks Yz tsp. vanilla essance 300 ml/’/a pt. whipping cream Glace' cherries and ground walnuts to decorate 8 trifle sponges 200 g/7 oz. raspberry jam 75 g/3 oz. ratafias 150 ml/5 fl. oz. sweet sherry Yz liter/18 fl. oz. milk 50 g/2 oz. caster sugar (fine white granulated) Split sponge cakes horizontally and sandwich together with jam. Arrange in bottom of deep glass bowl. Crumble ratafias over cakes and pour sherry over. Cover and leave to stand at least 3 hours. ‘Meanwhile make custard; beat milk gently with sugar until dissolved. Whisk the eggs and yolks together in top pan of a double boiler. Add milk, whisking constantly. Cook over simmering water, stirring frequently until thickened. Remove from heat, stir in vanilla and allow to cool. Pour custard over sponges and chill at least 4 hours. ‘Proprietary custard powder (corn flour base) makes a quicker and quite acceptable alternative. Whip cream until it forms soft peaks, then spread over custard. Decorate with cherries (halved) and sprinkle with ground nuts. Serves 8. Seth Watts ’97 1 C. Bisquick ’/a C. chopped nuts lA C. packed brown sugar Ya C. butter, softened Mix apples, 2 tablespoons Bisquick, cinnamon. Stir in carmel candies. Spread in a greased 8x8x2" pan. Combine 1 cup Bisquick, nuts, brown sugar and butter. Spread over apples and bake at 375° for 35 to 40 minutes or until apples are tender and topping is brown. ±2 Aj £ £ E NANCY’S TOPPING FOR CRUNCHY OPEN APPLE PIE OR APPLE CRISP IV2 C. oatmeal Yz C. melted butter J/2 C. dark brown sugar Yz C. chopped nuts 1 T. blackstrap molasses Combine all and top pie or apple crisp. FUDGE PIE Cynthia Riley Tom '96 DREAM BARS 2 eggs 1 tsp. vanilla Yt tsp. salt 1 */a C. brown sugar Yi C. flour 6 oz. chocolate bits Vz C. walnuts 1 C. flour ’/a C. butter */2 tsp. salt 2 T. heaped brown sugar Crumble flour, butter, salt and 2 tablespoons brown sugar. Spread in greased 9x13" pan. Bake 10 minutes at 350° F. Beat eggs, vanilla, salt, brown sugar and flour. Add chocolate bits and chopped nuts. Spread on baked short bready layer and bake at 350° for 20 minutes or so. Do Not Overbake! Cool and cut into bars. Andi Neal Silberman ’69 U C. butter 3 eggs 2 tsp. vanilla 1 C. coarse walnuts Yz C. walnut halves for decoration «I % C. brown sugar, packed 12 oz. semi-sweet chips, melted Yi C. flour 1-9" unbaked pie shell Cream butter with sugar, beat in eggs one at a time. Add melted chocolate and vanilla. Stir in flour and coarse walnuts and turn into pie shell. Bake at 375° for 20 to 25 minutes. ?• I < A J; ZffiX XffiX ZffiZ a j? 44 Seth Watts '97 45 �S fl Andi Neal Silberman ’69 CHOCOLATE STEAM PUDDING SPECIAL NOODLE PUDDING Sharon A. Leff Friend 1 Vi C. sugar 1 stick butter 2 egg yolks 3 sqs. bitter chocolate ’/z tsp. salt 1 tsp. vanilla 1 lb. broad noodles 1 lb. cottage cheese Vz lb. Velveeta cheese, in small pieces 1 C. sour cream Vi lb. butter, melted 2 egg whites 1 Vi C. flour V2 C. milk Cream together butter and flour. Add egg yolks one at a time. Beat after each. Add melted chocolate. Stir in flour, milk, salt and vanilla, then fold in the stiffly beaten egg whites. Pour into a lightly greased mold and cover tightly. Steam in a covered kettle, with the water reaching about halfway up the mold at a steady bubble (not a vigorous boil) for about 1 Vz hours. 77 fl"' 1 ■ H/1 n 4 eggs Vi C. sugar 1% C. milk 1 tsp. vanilla Cinnamon and sugar mixture Cook noodles. Grease 11x14" pan well. Mix together noodles, cheeses, sour cream, butter and V2 cup sugar and put into pan. Beat well eggs, remaining sugar, milk and vanilla and pour over top of noodle mixture; do not mix with spoon. Sprinkle top with cinnamon and sugar mixture. Bake at 350° for 1 Vi hours. Andi Neal Silberman '69 BLUEBERRY TORTE II .1 j CUSTARD: 2 egg yolks 2 C. sour cream V2 C. sugar 1 tsp. vanilla 1 qt. blueberries CRUST: IV2 C. flour V2 C. sugar 1 stick sweet butter IV2 tsp. baking powder 1 egg 1 tsp. vanilla \ f■ | 3 Preheat oven to 350°. Mix ingredients for crust together. Form a ball of dough. Put into the bottom of a springform pan. (Bottom only.) Put fresh blueberries on top of the crust. Mix ingredients for the custard together and fold onto the blueberries. Bake at 350° for about 1 hour. it? fi-' Janet Crane Faculty V2 C. butter (melted with the chocolate) V2 C. pecans (optional) 1 tsp. vanilla Vi tsp. salt 2 sqs. unsweetened chocolate 1 C. sugar Vi C. flour 3 eggs Ruth Jones Kyle ’98 1 uncooked pie crust 1 FUDGE PIE HOLIDAY CRANBERRY­ PUMPKIN PIE .w, Beat the eggs together, add the sugar, flour and the remainder of the ingredients. Pour into a lightly greased pie pan (8“). Bake in a slow oven (300 to 325°) about 20 minutes or until mixture is set around the edges. Serve with whipped cream. Store in the refrigerator. 46 4 T. Karo syrup 1 T. orange zest 2 T. Grand Marnier Pinch of nutmeg 1 tsp. vanilla ADD: 8 oz. raw cranberries and simmer for 3 to 5 minutes. MIX: (In another bowl) 1 C. brown sugar 1 tsp. cinnamon V2 tsp. ginger Vi tsp. nutmeg Dash of Bourbon 1V2 C. cream 4 beaten eggs 2 C. cooked pureed pumpkin Pinch of salt & pepper In a deep-dish pie plate (or fluted, deep, flan pan with removable bottom), pour cranberry mixture over uncooked pie crust. Cover with pumpkin mixture. Bake at 375° for 30 to 40 minutes. This gives you 2 pies in one for the person who doesn’t like to cook like me. 47 di’* �Sarah H.D. Snow Faculty WELSH CAKES BUTTER HORNS 4 oz. caster sugar 2 oz. raisins 1 egg Milk (if necessary) 8 oz. flour ¥2 tsp. salt ¥2 tsp. nutmeg 4 oz. butter or margarine 2 C. all-purpose flour ¥i lb. softened butter .km .w .8M Sieve together flour and salt and nutmeg. Rub in margarine until it looks like fine bread crumbs. Add sugar and raisins. Stir in the beaten egg and mix to the stiff dough mixture adding a little milk if necessary. Place on a floured surface and knead lightly. Roll out to lA" thick. With a 21/2n pastry cutter cut out circles. Cook until slightly brown (about 5 minutes) on each side. Serve cool. Makes about 16. /i J 22 22 22 22 22 Kathy Ricci Galen ’96 - Ariel '98 AUNT ALICE’S EASTER RICOTTA PIE CRUST: Use 2 frozen deep dish crusts (refrigerated ready-to-use crusts or homemade crust) FILLING: 3 lbs. ricotta cheese (wrap in cheesecloth & drain all liquid, cheese should be firm) 10 eggs 1¥s C. sugar 1 T. lemon juice Grated lemon peel to taste Jean Langill Phil ’95 22 22 22 22 rz 4 ■ Pour filling into 2 pie crusts. Sprinkle cinnamon and nutmeg on top of filling. Bake at 325° for 1 hour or until filling is firm like custard. Serve chilled. During Easter, Italians serve cheese pie to compliment meals. Some pies have meat in them, but others are a very rich and sweet dessert. E3 % C. sour cream 1 egg yolk Mix together and put in refrigerator for 3 hours. Divide into 3 balls. Roll out each ball, sprinkle with mixture of: % C. brown sugar i tsp. cinnamon % C. crushed or ground walnuts or pecans or almonds Cut in small wedges (like pie) and roll up from the wide side. Top with beaten egg white. Place each horn on cookie sheet. Bake 30 minutes at 350°. CREPE AUX CASSIS (BLACK CURRANT PANCAKES) 1 C. all-purpose (plain) flour 1 ¥2 C. milk 1 egg 1 tsp. any kind of brandy 1 tsp. light olive oil Pinch of salt % C. black currant jam Butter for frying Powdered (icing) sugar for dusting Place the flour in a bowl, break the egg in the middle, and add a pinch of salt. Using a wire whisk, slowly mix in the milk, “Brandy” and finally the olive oil. (A food processor can be used for this.) Leave the batter to rest for a few hours, covered, in a cool place. —’ i i I 48 u *1 Marguerite Martin Friend 49 �u 1 BUCHE AUX MARRONS (CHESTNUT LOG) 4 lbs. fresh chestnuts 4 C. milk 1 piece vanilla bean (pod) about 1" long, opened lengthwise 1 C. superfine sugar Pinch of salt 33 Marguerite Martin Friend 3i 31 10 oz. unsweetened chocolate 10 tsp. softened butter 20 tsp. unsweetened cocoa powder Whipped cream Walnut halves or crystallized violets, for decoration raj 31 33 3j 3i 33 33 33 33 31 With a sharp knife make an incision in each chestnut. Bring a large saucepan of water to a boil and drop in the chestnuts, cooking them for 5 minutes. Drain and peel off both the outer skin and the furry inner skin. Put the milk, vanilla pod, sugar, salt in a saucepan, together with the chestnuts. Bring to a boil and simmer for 30 minutes. Break the chocolate into small pieces and soften in a double boiler. Drain chestnuts and transfer to a food processor, together with the butter and melted chocolate. Blend into a smooth paste, adding, if necessary, a little of the cooking milk. On a glass or marble slab, shape the paste to resemble a log. Dust with the cocoa and refrigerate for several hours before serving. Decorate with whipped cream and walnut halves or crystallized violets. The Yule Log is a must at every French table at Christmas time. TARTE TATIN (UPSIDE-DOWN APPLE TART) 10 golden Delicious apples, peeled, cored and quartered 1 C. sugar 3 tsp. water Preheat the oven to 400° F. Place the apples in a well buttered non stick cake pan or deep-sided tart pan, arranging them as snugly as possible. Sprinkle the sugar evenly over the apples. Drizzle the water over the sugar. Distribute the butter evenly over the top. Cook on top of the stove over low heat until the sugar and butter mixture boils and begins to caramelize. This will take 15 minutes. Place in the preheated oven and cook for 10 minutes until the caramel bubbles and lightens. Meanwhile, roll out the pastry into a disk large enough to cover the top of the cake pan. Place over the apples and return to the oven to cook for a further 20 minutes, or until the pastry is cooked. Remove the tart from the oven and let cool a few minutes before inverting it onto a serving platter. Serve warm or at room temperature. Serves 6. The famous caramelized apple tart created by the Tatin sisters at their hotel at Lamotte - Beuvron early this century. 50 Jay Mooney K.H. Chef 1 single crust pie shell (uncooked) 1 Vz C. room temp, butter % C. white sugar 1 Vi C. dark brown sugar mr APPLE STREUSEL BREAD PUDDING Tamara Holmes Natasha ’96 V3 C. sugar Vz tsp. vanilla Vz tsp. cinnamon TOPPING: Vi C. flour Vi C. firmly packed brown sugar 2 T. butter Heat oven to 350 F. Grease 8" square baking dish or 2-quart casserole. Place 3 cups of the bread crumbs in greased dish. In small bowl, combine applesauce, raisins, Vi teaspoon cinnamon and nutmeg, blend well. Spoon over bread cubes. Top with remaining 1 cup of cubes. Beat eggs in medium bowl. Add milk, sugar, Vz teaspoon cinnamon and vanilla. Blend well. Pour over bread cubes, let stand 10 minutes. In small bowl, combine flour and brown sugar; mix well with fork or pastry blender. Cut in butter until mixture is crumbly. Sprinkle over top of bread cube mixture. Bake at 350° for 50 to 60 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before serving with cream or ice cream. Store in refrigerator. n. L* I Of % C. flour 1 Vz C. chocolate chips 2 eggs Vz tsp. vanilla % C. chopped walnuts Cream butter with sugars until smooth, add eggs one at a time until well incorporated. Add flour in two batches, mixing well and scraping the sides of the bowl. Add vanilla, walnuts and chocolate chips. Mix lightly. Pour into shell and bake at 350° for 1 hour. Cool 2 to 3 hours. Serve with ice cream of your choice. 4 C. French bread cubes (1") 1 C. chunky applesauce Vi C. raisins 14 tsp. cinnamon Vs tsp. nutmeg 2 eggs 2 C. milk Marguerite Martin Friend % C. unsalted butter, cut into small pieces 8 oz. sweet short (shortcrust) pastry CHOCOLATE WALNUT PIE 51 �I Graham cracker crust 1 can evaporated milk, chilled, then whipped (whips best if bowl and beaters are all chilled) PUMPKIN CHEESECAKE (THE A 1 DINER IN GARDINER) Annette Dodge Peabody ’52 SEA BREEZE PIE MIX: 2 beaten eggs CRUST: 2’/2 C. graham cracker crumbs ’/2 C. sugar 1 tsp. cinnamon 4 oz. melted butter 1 C. sugar Pinch of salt 1 mashed banana Juice of 2 lemons Fold mix into the whipped evaporated milk. Place additional slices of banana around the crust, standing on end, so the crust is deeper. Spoon the filling into the crust. Freeze until served. This makes a wonderful summer dessert when the weather is hot and steamy. FILLING: 2 lbs. cream cheese 6 egg yolks 1 Yi C. brown sugar, packed 3 T. cornstarch 2 T. ground ginger 1 tsp. ground cinnamon 1 tsp. allspice 3 whole eggs 2 ozs. dark rum (optional) 2-15 oz. cans pumpkin hi 7^2 T2 ~' [\ Preheat oven to 375°. Butter lightly a 10" spring-form pan. For crust, in a medium-size bowl, mix all crust ingredients thoroughly with your fingers. Press into bottom and along sides of spring-form pan. Bake 5 to 10 minutes until crust begins to color and smell tasty. Remove to a rack to cool and raise oven temperature. The cream cheese will be even easier to work with if softened in a few moments in microwave do not melt! In a small bowl mix thoroughly with your fingers the brown sugar, cornstarch and the spices. Place cream cheese in large mixing bowl. Add the sugar and spices and cream with a large spatula or wooden spoon until well blended. Beat in whole eggs one at a time and the yolks two at a time. Beat until well blended. Add rum and pumpkin, stir well. Beat at medium high speed for 5 minutes. Pour into a springform pan and place in a large shallow pan. Fill with warm water until the level reaches midway up the side of the springform pan. Bake at 4250 for 30 minutes. Reduce heat to 350° and continue to bake for 1 hour and 15 minutes or until the batter is set. It still will not feel firm to the touch. Remove from oven and cool to room temperature. Refrigerate and chill at least 24 hours before removing the ring and serving. Garnish with whipped cream and chopped, crystallized ginger, crushed ginger snaps or praline walnuts. Serves 16. ft r- ■ft Ih Hi Ni 52 IN hi. Colleen Bailey K.H. Bookstore Scott '98 53 �.___ Ginni Wright '47 HELLO DOLLIES 1 stick melted butter or margarine 1 ¥z C. graham cracker crumbs TOPPING: 1-12 oz. pkg. chocolate bits 1 can Angel flake coconut 1 pkg. pecans or walnuts 1 C. condensed milk Mix graham cracker crumbs and margarine. Press into 9x12x2’/z” pan. Scatter topping over crust mix. Bake 30 minutes in 350° oven. Cool, and cover with Saran. Refrigerate to firm them in pan. Remove when cold. * ll! y JI 22 22 22 n o T g il w. IV 54 Main Dishes �? ilB/r FETTUCINI MARINIER 0X2 1 T. garlic butter 6 mussels 6 shrimp % C. heavy cream 202 523 ES2 0x2 0X2 0X2 ‘’01 ‘«i13 ‘’8’1 a ;ywwr far 'Wiir4 Si ' w Si Si 3 in Si Lenora Kimball Kelly ’96 !/s C. Parmesan cheese 2 T. white wine 1 serving precooked fettucini SAUTE: 1 tablespoon garlic butter and 6 mussels and 6 shrimp until mussels open. ADD: Precooked fettucini, % cup heavy cream, ’/s cup Parmesan cheese and 2 tablespoons white wine, stirring occasionally so as not to burn. Bring to desired temperature and serve. Enjoy! Serves 1. BAKED PIKE (BROCHET A'TAIL) 1 pike, 3 to 4 lbs., washed, scaled and gutted, but with the head and tail Vegetable oil for coating the baking dish and the fish Laurence Leff Faculty 6 garlic cloves, peeled Salt and freshly ground pepper 2 C. finely chopped parsley 1 Vi C. cream Preheat the oven to 350°. Place the fish in an oiled baking dish. Stud the fish with the garlic cloves, season with salt and pepper, and cook with oil. Bake for 45 minutes. While the fish is cooking, prepare the sauce. Put % of the parsley in a saucepan with the cream and coat over low heat for 20 minutes. Remove from heat and add the remaining parsley. Rub sauce through a strainer and keep warm. Once the fish is cooked, remove the garlic and place the fish on a warmed serving dish. Pour the parsley sauce over it and serve with boiled potatoes. Serves 4 to 6. Pike is a flavorful fresh-water fish with firm, white flesh, and it is used widely in French cooking. In this recipe perch, mullet or bass can be substituted. 0 s3 1 I 9 55 �SHRIMP AND CHEESE CASSEROLE 6 or 7 slices white bread 1 lb. cooked shrimp Vi lb. Old English cheese Pat Ellis Faculty M3 lA C. melted margarine Vz tsp. dry mustard 3 eggs, beaten 1 pt. milk ITS Hattie Robinson Joe Giardello '96 a di 2 k . 1 k iu.1 Vz to 1 bunch of fresh dill 3 T. sugar 3 T. olive oil Put skin side of salmon down in a shallow glass or enamel pan. Combine salt, sugar and peppercorns. Rub into both sides of salmon. Put a layer of dill, then salmon, then cover with dill. Sprinkle with 3 tablespoons olive oil. Marinate in refrigerator, covered and weighted, for 48 hours to 3 days. Turn every 12 hours. When ready to serve, slice it very thin at an angle. Serve with sweet mustard sauce. Kathleen Mahoney Jen - Billy '97 HEARTY MAPLE STEW F'Ti k, ' ' Pinch of garlic powder Pinch of pepper (black) Mayonnaise Andi Neal Silberman ’69 3 to 3*/2 lbs. fresh salmon Vi C. salt 1 tsp. coarsely crushed peppercorns I Wash scallops. Cover them with cold water and heat slowly to boiling. Line a buttered baking dish with alternate layers of crumbs and scallops; sprinkle each with salt and pepper. Add the sauce; sprinkle with bread crumbs and cheese. Bake at 375° for 30 minutes. CREAM SAUCE: Melt the butter over low heat and blend in the flour. Add the milk gradually. Stir until thick and smooth. Add the cream and simmer for 5 minutes to cook the flour. Season with salt and pepper. Makes 2 cups. (I use it all.) 1 slice of swordfish (1" thick) Vs C. crushed Ritz cracker crumbs 3 T. unsalted butter, melted GRAVLAX CREAM SAUCE: 4 T. butter 4 T. flour 1 C. milk 1 C. half and half Salt and pepper to taste 1 qt. scallops 1 C. bread crumbs 2 T. grated cheese (med. white Cheddar) 1 C. cream sauce (see below) Sait and pepper Mushrooms, if desired Ruth Jones Kyle ’98 Slather both sides of fish with a coat of mayonnaise, place in baking dish. Sprinkle cracker crumbs (which have been moistened with butter and seasoned with garlic and pepper) over fish. Bake at 425° for 20 to 25 minutes. We always cooked swordfish on the grill until one night rain forced us to change plans. This is the result and now my husband, Bob, won’t eat it any other way! Break bread in pieces. Break cheese in bite size pieces. Arrange shrimp, bread and cheese in several layers in greased casserole. Pour melted butter over mixture. Beat eggs. Add mustard, salt, milk. Pour over ingredients in casserole. Let stand 3 hours, preferably overnight in refrigerator, covered. Bake covered at 350° for about 1 hour. BAKED SCALLOPS SWORDFISH EN GARDE 2 med. sliced onions 1 C. water Vi C. dry red or cooking wine Vi C. maple syrup 3 C. potato chunks 2 C. carrot chunks 1 C. celery slices 1 env. dry onion soup mix *4 C. flour 1 tsp. salt ’/i tsp. ginger lA tsp. pepper 2 lbs. stew beef (1" cubes) 3 T. oil 19 oz. can stewed tomatoes Combine flour and seasonings in plastic bag. Add beef and shake to coat. In a Dutch oven, brown meat in hot oil. Add tomatoes, onions, water, wine and syrup. Bring to a boil. Cover and simmer over low heat for 1*/2 hours or until meat is tender. If desired, thicken stew with 2 tablespoons flour blended with lA cup cold water. Serves 6. 56 57 �Paula Abramson Trisha ’95 TURKEY & WILD RICE SALAD DRESSING: 2 cloves garlic, grated */z tsp. dill Vz tsp. basil *4 C. fruity white wine % C. vinegar Yz C. olive oil Ground pepper 1 pkg. long grain & wild rice mix (Uncle Ben’s) 2 C. cubed cooked turkey lA lb. sliced mushrooms 1 pkg. scallions 1 Ig. chopped tomato 2 to 3 sprigs chopped, fresh parsley Prepare wild rice mix as directed on package. Cool. Add remaining ingredients. Mix dressings and pour over salad. Eric & Adria Turner Faculty SZECHUAN CHICKEN FOR 4 FAMOUS STUFFED BREAD # ^' t'1 a 11$ 1 1 if | w X X (2 Marcia Torstenson Boulier Ian Garrison ’97 1 lb. hamburger 2 med. onions, chopped 2 C. diced celery 1 C. raw rice 1 can mushroom soup 1 can cream of chicken soup 4 T. soy sauce 1 can bean sprouts & juice Salt & pepper to taste Green pepper (optional) Brown meat in large frying pan. Drain fat and combine in casserole with rest of ingredients. Bake at 350° for 1 Yz hours. 58 Salami, sliced thin Provolone cheese (Meats & cheeses may vary, Swiss & provolone work best) Roll out dough with hands or rolling pin, try to keep it square without breaking in holes. Rub a little olive oil on dough. Sprinkle with garlic salt and Parmesan cheese*. Top with salami, then cover with provolone cheese. Start rolling dough by pulling toward you. Tuck ends to close by wing toothpicks. Bake at 350° for 30 to 40 minutes or until golden brown (cheese and salami may pop out a little). Wait until completely cool. Start by cutting in middle out. (You can also slice thin for appetizers.) Laurence Left Faculty 2 C. all-purpose (plain) flour 6 tsp. unsalted butter, diced 1 tsp. salt 3 egg yolks 3 tsp. cold water FILLING: 1 lb. onions, finely sliced 3 oz. lean rindless bacon, finely sliced 4 tsp. butter Heat hot oil and Szechuan sauce in frypan on medium heat. Add chicken (cut into 1” pieces or small strips) and cook until pink color is gone. Once chicken is cooked through add scallions (also cut into 1 " pieces), green pepper (sliced) and about % cup of shredded carrot. Next sprinkle 5 spice powder over ingredients (about 1Yz tablespoons worth). Let cook for about 3 minutes on medium to medium-high heat. Finally add peanuts and is ready to serve. Serve over white rice. HAMBURGER HOT DISH Frozen bread, pizza or calzone dough (thaw & let rise) Olive oil Parmesan cheese Garlic salt TARTEa I'OIGNON (ALSATIAN ONION TART) ’/z green pepper 5 spice powder 1 T. hot oil 1 T. Szechuan sauce or chili paste 4 boneless/skinless chicken breasts 1 bunch scallions % C. unsalted peanuts 1 carrot Jan Perry Sarah ’98 'Li * tZ Yz C. all-purpose (plain) flour 2 C. milk Salt & freshly ground pepper Ground nutmeg 2 egg yolks FOR THE PASTRY: Place the flour, butter and salt in a bowl and with a rapid pinching motion combine until the mixture resembles fine bread crumbs. Then add the egg yolks and enough water for the pastry to be in a ball. This can also be done with a food processor. Cover the dough with plastic wrap and chill. FOR THE TART: Preheat the oven to 425° F. Melt the 1 teaspoon butter, add the onions and cook over a low heat until soft and lightly browned. Blanch the bacon in boiling water for 1 minute. Melt 3 teaspoons butter, add the flour, then stir in the milk and cook over low heat until it thickens. Remove from heat and season with salt, pepper and nutmeg. Stir in the egg yolks and onions, and taste for seasoning again. Roll out the pastry and line in 11" tart pan. Fill with the onion mixture and sprinkle the top with bacon. Bake at 425° for about 20 to 25 minutes. Serve hot. Serves 6. 59 �■.g Andi Neal Silberman ’69 CHICKEN GLICK PULGOGI (KOREAN) Fresh garlic to taste Vz C. orange marmalade Vi C. ketchup 3 chicken breasts, split 3 T. frozen orange juice Vi C. A.1. sauce Line a broiler pan with foil. Season chicken with garlic. Paint chicken with frozen orange juice. Combine marmalade, A. 1. sauce and ketchup and pour over chicken. Bake at 400° for 45 minutes. A. Mi Andi Neal Silberman '69 A I.U CHICKEN BORDEAUX 1 tsp. arrowroot Vz to % C. Bordeaux wine 8 oz. mushrooms 8 boned chicken breasts 1 stick of butter Vz pt. heavy cream Salt & pepper Saute chicken in a little butter, but do not brown (white skinned). Remove chicken and leave liquid in pan. Add arrowroot, butterand fresh pepper. Add wine, then cream, simmer. Saute mushrooms in a little butter separately. Pour sauce and mushrooms over chicken breasts in a baking dish. Bake at 350° for 45 minutes, turn after 30 minutes. ET. 1 Ig. white onion, cut into thin rounds Salt & pepper Flour Large pot for browning meat rolls and a cover for pot when in the oven ‘4 lbs. round steak, sliced thin and pounded by butcher 8 slices of lean bacon, cut in half Butter (sweet & clarified) mixed with light oil for browning meat V/2 lb. top round or tenderloin 3 T. sugar 2 T. rice wine 5 T. chopped green onion 2 T. chopped garlic Black pepper MSG Lettuce Garland chrysanthemum Sesame leaves Garlic Small green onions 6 T. soy sauce 1 T. sesame salt 2 T. sesame oil II 3 Ji JI 3 JI 73 J® JS JI 4i Kristin Lautner '95 ERMA LINKE’S ROULADEN Oh Dong Hyun '92 1. Slice beef thinly and score lightly with knife to make tender. Cut into bite sized pieces and marinate in sugar and rice wine. 2. Mix marinated beef thoroughly with soy sauce, chopped garlic, sesame salt, MSG and sesame oil. 3. Broil the seasoned beef over hot charcoal on a grill or frypan. Pulgogi is delicious served with lettuce leaves, sesame leaves, garland chrysanthemum and garlic. HINT: 1. Cut the beef against the grain to make tender. 2. Pulgogi is generally broiled over charcoal on a grill at the table. Otherwise you may use oven-broiler heat to 570° for 10 minutes. MEATLOAF Alice Flagg Greg ’96 1 7 if k ' ' 1 tsp. pepper V\ C. chopped onion 1 egg 1 C. milk 1 Vz lbs. hamburger 1 C. cracker crumbs (or fine bread crumbs) 2 tsp. salt 1 Mix all ingredients and roll into loaf shape in greased pan. Dab top with Crisco. Bake at 350° about 1 hour and 15 minutes. Leftovers great for sandwiches. ‘Each slice should be 6"x4". On a wooden cutting board sprinkle pepper on beef slices. Place Vz strip of bacon and a thin round of onion on meat. Roll up meat starting with the thinnest end and secure with a toothpick. Dredge lightly in flour and saute in butter and oil until lightly browned. When all meat is browned, add enough boiling water to cover. Add 2 sliced carrots, the remainder of the onions and 1 stalk of celery sliced, bay leaf may be added to taste. Transfer pot to oven and bake at 350° for Vz hour. Meat should be tender enough to break with a fork. Remove meat from pot and return pot to burner. Scrap bottom of pot and bring gravy to a boil. The gravy will not be very thick but the flour in the meat makes it just right. Pour gravy through a sieve, mashing vegetables with a fork. Return the gravy to the meat and keep warm. 60 I 61 �irr Oksana A. RUSSIAN GREEN PEPPERS Friend 4 peppers 3 sm. branches parsley 1 onion 1 carrot 1 lb. ground turkey 1 C. of rice 1 can of tomato sauce 1 tsp. salt Sour cream Preheat the oven to 350° F. Then clean and dry the peppers. Chop the parsley, onion, carrot. Put these ingredients in a bowl. Add the ground turkey, rice, tomato sauce, and salt. Stir the mixture around 50 seconds. After that, stuff the mixture into the peppers, and put the peppers in an ovenproof pan. Pour 1 cup of water over them. Simmer the peppers in the oven for 1 hour. Serve them for dinner with sour cream. CREAMED CHICKEN ON RICE 3 T. butter 3 T. flour 2 skinless, boneless chicken breasts Betsy Colhoun Friend 1 C. chicken broth */2 C. heavy cream Pinch of nutmeg % tsp. white pepper Make a roux by melting butter, add flour and stir. Let sit. Poach 2 chicken breasts in chicken broth until white through. Remove chicken and cut into 1/2” to 1" cubes. Reheat roux and add 1 cup chicken broth, Vi cup heavy cream, pinch of nutmeg and % teaspoon white pepper. Stir in chicken, adjust flavor and consistency with either broth orcream. Serve over cooked rice. TACO CASSEROLE IS JOI CRUNCHY CHICKEN Jayne Winters Amanda '95 ’4 C. butter or margarine % C. crushed crackers (about 16, either saltines or Ritz) C. grated Parmesan cheese 1 T. dried parsley flakes ’/z tsp. garlic powder */s tsp. pepper 2j/2 to 3 lbs. boneless chicken breasts or thighs X i''1; ; 4 /S Iwl W' jsr Snr W sri 3 3 "3 i • Place butter in 12x7" glass baking dish. Microwave 1 minute or until melted. Combine all other ingredients except chicken in flat dish. Roll chicken in butter, then in crumb mixture. Place skin side up and thick edges toward the outside in buttered baking dish. Sprinkle with remaining crumbs. Microwave 15 to 20 minutes on HIGH or until meat cut is no longer pink. Let stand 4 to 5 minutes before serving. Serves 4 to 6. BROCCOLI CASSEROLE Marcia Torstenson Boulier Ian Garrison '97 2 beaten eggs 1 med. sliced onion Salt & pepper to taste Cracker crumbs 2 boxes frozen chopped broccoli 1 can cream of mushroom soup 1 C. mayonnaise 1 C.chopped Cheddar cheese MIX TOGETHER: Cream of mushroom soup, mayonnaise, chopped Cheddar cheese. Add eggs, onion, salt and pepper. Mix well. Add cooked broccoli to cheese mixture and mix well. Top with cracker crumbs and dot with butter. Bake 1 hour at 350°. Jayne Winters Amanda '95 1 lb. lean ground beef 1 chopped onion 1 minced clove of garlic 1 can cream of mushroom soup 1-4 oz. can chopped green chili 1 C. mild taco sauce 1 -6% oz. pkg. corn chips 2 C. shredded Cheddar or Monterey Jack cheese % C. chopped black olives Brown beef in frying pan and drain off fat. Add onion and garlic. Cook until beef is no longer red and onion is transparent. Stir to break up meat. Add soup and chili. In large micro-type casserole dish, layer bottom of dish with corn chips. Pour meat mixture over chips, followed by taco sauce and cheese. Cook 15 to 20 minutes in microwave on MEDIUM-HIGH or until heated thoroughly and cheese is melted. Sprinkle with any remaining corn chips and olives. Let stand 3 minutes before serving. 62 63 �pm Sarah Horton '95 SPAGHETTI PIE 1 med. onion, chopped 1 green pepper, chopped 2 cloves minced garlic 1 qt. spaghetti sauce Vz tsp. oregano 1 lb. cottage cheese 12 oz. shredded mozzarella 1-8 oz. pkg. spaghetti in 2" pcs. 2 T. soft butter Vz C. grated Parmesan cheese Vz tsp. salt Vi tsp. pepper 1 egg, well beaten V/2 lbs. ground beef Cook spaghetti according to package directions and drain. In a large bowl mix butter, Parmesan, salt, pepper and egg. Add spaghetti and toss to coat well. Spread evenly in 9x13" pan. Brown ground beef adding onion, pepper and garlic. When meat is brown stir in sauce and oregano. Spread cottage cheese over spaghetti layer; top with meat mixture. Bake 30 minutes at 350°. Sprinkle with mozzarella, bake 10 more minutes. Let stand 15 minutes. A favorite in Sarah Horton’s house. pOj Ogg 1 pkg. spinach fettucini or red pepper pasta ■E 6 (2 each) red, yellow or orange peppers, or any combination of same, 6 of 1 color is fine too 73 Amanda Winters '95 DIABLO CHICKEN Vi C. prepared mustard 1 tsp. curry powder 1-3 lb. chicken or chicken parts Vi C. butter or margarine Vz C. honey Preheat oven to 375°. Melt butter in microwave. Stir in honey, mustard and curry powder. Coat chicken with mixture. Bake uncovered until chicken is well glazed and tender (about 1 hour). Baste often and turn once. Can be prepared ahead of time and reheated. Serve with wild rice. Use recipe with wings and drumettes as an appetizer. SPINACH FETTUCINI OR RED PEPPER PASTA WITH SWEET PEPPER SAUCE Ji ®j 1 Sir ( Susan Morrissey Eliza Collins ‘96 3 Ig. shallots Vi C. olive oil Plenty of Parmesan cheese (preferably fresh ground) 1 level T. sweet basil Salt and freshly ground black pepper to taste Equipment: A large shallow frypan with lid, a food processor or good chef’s knife; kettle for pasta boiling. Core and seed peppers; cut into thin slices with processor or knife. Peel shallots; process or cut into thin slices. Add olive oil to frypan on low heat (setting 3 on electric stove; low flame on gas). Add peppers and shallots, salt generously but not excessively, grind on pepper to taste. Cover tightly, cook 30 minutes, stirring midway as ingredients cook down. The slow cooking process should soften and blend the ingredients. Cook 15 to 30 minutes more with lid ajar so cook off excess liquid. Boil water for pasta. Ten minutes before serving, sprinkle sauce generously with sweet basil. When all ingredients are soft and well blended, the sauce is ready. Serve on pasta with a generous dose of Parmesan and a hot, crusty bread. Serves 3 Deborah Emery Kendra ’96 TILLY’S CHICKEN 8 to 10 chicken breasts 1 bottle French dressing 1 can jellied cranberry sauce 1 pkg. Lipton onion soup mix Combine dressing, sauce and soup. Pour over chicken. Turn and baste. Cook 1 hour at 350°. 64 65 �COUNTRY STYLE CHICKEN KIEV % C. butter V2 C. fine bread crumbs 2 T. grated Parmesan cheese 1 tsp. basil 1 tsp. dried oregano ’/a tsp. garlic salt (or 1 to 2 cloves) Jennie Scales ’98 lA tsp. salt 2 boneless/skinless split chicken breasts lA C. dry white wine % C. chopped green onion % C. chopped fresh parsley Melt butter in saucepan. On wax paper combine bread crumbs, Parmesan cheese, herbs and salts. Dip chicken breasts in melted butter, then roll in crumbs to coat. Place in ungreased 9" square baking pan. Bake at 350° for 50 to 60 minutes or until tender and golden brown. Meanwhile add wine, green onions and parsley to remaining melted butter. When chicken is golden brown, pour butter sauce over and around chicken. Return to oven for 3 to 5 minutes or until sauce is hot. Serve with sauce. Brenda Siefken Lorica Siefken '97 CHIU 1-10% oz. can tomato soup 10% oz. can of water 2 tsp. chili powder 1 lb. ground beef 1 med. onion, diced 2-15 oz. cans kidney beans Cook ground beef and onions. Add kidney beans, tomato soup, water and chili powder. Heat and serve with a side of corn bread. SEO pol at k 52 f B l' ± E Ei 2 TT BROCCOLI CASSEROLE Brenda, Ann & Cheryl Lorica Siefken '97 2 pkgs. Durkee white sauce 1 lb. broccoli 1 lb. cauliflower 12 oz. sharp grated cheese 12 oz. mozzarella cheese, grated 2 C. Ritz cracker crumbs mixed with 2 sticks melted margarine (for top of casserole) Cook vegetables for 3 minutes. Spread in pan. Add cheese. Add white sauce. Top with cracker crumbs. Bake at 350° for approximately %• hour. GRANDMA’S SCALLOPED POTATOES Brenda Siefken Lorica Siefken '97 8 med. potatoes 1 med. onion Flour Milk Salt & pepper Slice potatoes and onions and layer in a casserole dish. Sprinkle each layer with flour, milk, salt and pepper. (DO NOT sprinkle the top layer with flour.) Bake at 350° for approximately 1*/a hours. TUNA CASSEROLE i ' Brenda Siefken Lorica Siefken ’97 f CORN CHOWDER 2 C. macaroni 10% oz. cream of celery soup 6% oz. tuna Brenda Siefken Lorica Siefken '97 5 lbs. smoked shoulder 4 onions, diced 2 qts. cream style corn 8 C. diced potatoes 1 ’/a C. water 2-12 oz. cans evaporated milk Boil smoked shoulder until done. Drain. Discard fat and cut meat into bite size pieces. Set aside. Saute onions. Add potatoes and water to the onions. Cover and cook until potatoes are slightly underdone. Add corn, milk, salt and pepper to taste, if needed. Add smoked shoulder. Heat, but do not bring to a boil. ki ffe St-,. £ ir lat 8 oz. milk 1 C. cracker crumbs % C. margarine Cook macaroni until tender. Warm cream of celery soup, milk and tuna. Brown cracker crumbs in melted margarine. Drain macaroni, place in a 2-quart casserole dish, mix with warmed cream of celery soup mixture. Top with cracker crumbs. Bake at 350° for approximately 20 minutes. IT* SE rn Hi 66 67 �J, « % 23 23 23 Chig Shuster '55 Faculty CHILI SANS CARNE ’/2 C. bulgur wheat 2 C. kidney or pinto beans 2 C. chopped tomato 1 T. soy sauce 1 C. water V4 C. olive oil 1 Ig. green pepper, chopped 1 med. onion, chopped 4 cloves garlic, sliced 1 tsp. each salt & chili powder Heat oil in a good sized pot on medium heat. Saute onion for a few minutes, pepper a minute more, garlic salt and chili powder briefly, then add bulgur and stir a minute more. Add beans, tomato, soy sauce and water. Bring to a simmer, then reduce heat and simmer covered for at least 30 minutes, maybe longer, stirring occasionally. Makes 4 to 6 servings. Freezes well too! APRICOT CHICKEN BREAST Philip McKenzie K.H. Food Manager For 6. 3 T. butter (real) lA lb. mushrooms 1 C. sour cream 1 -8 oz. jar apricot or currant jelly 1 whole chicken or 6 breasts 4 T. flour seasoned with salt, pepper and paprika Shake chicken in bag with flour, salt, pepper and paprika. Brown in butter in large frying pan. place chicken in shallow casserole pan. Saute mushrooms in butter and add to sour cream and jelly. Pour sauce over chicken. Bake at 350° for 35 to 40 minutes or until tender. SCALLOPED OYSTER Ginni Wright ’47 &22Z a A 2/3 22Z Ji/? a ;: 5 3 73 vinr JUT. w FAVORITE HAM & YAM Ginni Wright '47 114 lb. boneless cooked ham, cut into 6V2" slices Vs C. soy sauce 1 T. mustard 1 T. wine vinegar 1 T. brown sugar 1 T. sherry (optional) 1-1 lb. can sweet potatoes V2 tsp. cinnamon 2 T. sherry (again optional) Marinate the ham 30 minutes in sauce made of soy sauce, mustard, brown sugar, vinegar and 1 tablespoon sherry. Broil on grill about 4" from hot coals, about 5 minutes on each side. Meanwhile mix sweet potatoes, pineapple, cinnamon and 2 tablespoons sherry in a saucepan; cover and heat. Stir to mash smooth with fork. Season to taste with margarine and salt. Pile sweet potato mix on freshly grilled ham slices and serve at once. Serves 6. We use this when we go camping in the summer as it’s so easy. LONDON BROIL Ginni Wright ’47 A cut of meat 2" thick: 1 tsp. marjoram 1 bay leaf (crushed) 1 C. vinegar Marinate 24 hours in: 2 tsp. unseasoned meat tenderizer 2 T. instant onion 2 tsp. thyme V2 C. salad oil 3 T. lemon juice When ready to charcoal broil, remove from marinade, pound in coarse ground pepper on both sides. Grill about 1" from coals, about 15 minutes per side. Very important you slice on diagonal. Dash of pepper Minced parsley Chopped celery 4 T. cream 1 tsp. Worcestershire sauce 2 C. half bread/cracker crumbs !4 C. melted margarine or butter 1 pt. oysters, drained tsp. salt Combine crumbs and butter and put a layer of them into a shallow greased baking dish. Cover with a layer of oysters, minced parsley, chopped celery and a sprinkling of salt and pepper and Worcestershire sauce. Add 1 more layer of crumbs, oysters, etc. Pour over top 4 tablespoons of cream and V4 cup oyster liquid. Top with 2 tablespoons of crumbs for topping. Bake in hot (400°) oven for 30 minutes. 68 69 �Ginni Wright ’47 CHICKEN ENCORE 1 can sliced mushrooms or 1 C. fresh 1 C. milk 1 can cream of chicken soup */2 pkg. Pepperidge Farm stuffing (16 oz. size) 4 whole chicken breasts (about 5 lbs. cut-up breasts, legs, wings) 4 T. butter 4 T. flour 1 C. chicken broth Cook chicken until well done (boil). Cool, remove skin and bones and cut into large cubes. Reserve 1 cup broth. Saute mushrooms in butter, gradually adding flour, milk, soup and broth. When this becomes a smooth sauce, remove from heat. Add a little white cooking wine, if desired. To assemble casserole, place Yl the chicken in bottom of 2Vtquart greased baking dish. Spoon Vi the sauce over the chicken and Vi the stuffing over the sauce. Repeat in same order. Bake about 30 minutes at 350°. Serves 8. (A good casserole to make ahead - freezes well.) GROUND BEEF­ NOODLE CASSEROLE Ginni Wright ‘47 8 oz. pkg. noodles 1 lb. ground beef 1 T. butter or margarine 1 tsp. salt ’/s tsp. pepper Vt tsp. garlic salt 1 C. tomato sauce or puree, or 4 sliced fresh tomatoes 1 C. dairy sour cream 1 C. creamed cottage cheese 1 C. chopped red or green onions 1 C. sharp Cheddar cheese, grated a I ijt Tjal J 9 i1 Cook noodles according to package directions, rinse and drain. Brown meat and onions in butter, draining off excess fat. Add salt, pepper, garlic salt and tomatoes. Simmer gently 5 minutes, uncovered. Taste for seasoning. If desired, sprinkle generously with oregano. Combine sour cream, cottage cheese and noodles. Alternate layers of noodle mixture with meat mixture, ending with meat. Sprinkle cheese on top. Can be refrigerated at this point, if desired. Bake in 350° oven for 20 to 25 minutes. Serves 6 to 8. 70 r �HOLIDAY SALAD rc 2 Jan Perry Sarah '98 ORANGE LAYER: 1 C. boiling water 1-3 oz. pkg. orange gelatin 1-11 oz. can mandarin oranges 1-8 oz. pkg. cream cheese, softened RASPBERRY LAYER: 1 C. boiling water 1-3 oz. pkg. raspberry gelatin 1-10 oz. pkg. frozen raspberries LIME LAYER: 1 C. boiling water 1-3 oz. pkg. lime gelatin 1-8Vi oz. can crushed pineapple RASPBERRY LAYER: Dissolve gelatin in a large bowl; stir until dissolved. Stir in frozen raspberries. Chill until thickened slightly but not set. Pour into an 8 cup mold or a 9x9x2" baking pan. Chill until almost firm. ORANGE LAYER: Dissolve gelatin in a large bowl; stir until dissolved. Stir gradually into cream cheese. Chill until thickened slightly but not set. Mix in mandarin oranges (with syrup). Pour evenly on raspberry layer. Chill to almost firm. LIME LAYER: Dissolve gelatin in a large bowl; stir until dissolved. Stir in pineapple (with syrup). Chill until thickened slightly but not set. Pour evenly on orange layer. Chill until firm. Cover. At serving time unmold or cut into pieces. A family favorite. Marcia Torstenson Boulier Ian Garrison '97 GLORIA’S GAZPACHO I TO TASTE: Worcestershire Tabasco Salt & pepper 1 can tomato soup 1 C. water V2 C. chopped green pepper V2 C. onions Vi C. cucumbers Vi C. olive oil r P 1 tsp. minced garlic Combine all ingredients in blender. 1F ■' 71 �DUNHAM FAMILY LOBSTER STEW Dunham Family Alumni 1 lb. lobster meat or meat from 2-1 Vi lb. lobsters 1 */2 qts. half and half milk 1 can evaporated milk 1 stick butter MOM’S CHEESY CLAM CHOWDER 1 tsp. freshly ground pepper Salt to taste Yt tsp. fennel or dill seed or Yi C. white wine may be added to milk in the beginning Heat milk. Do not boil. In large frypan saute in butter bite size pieces of lobster 3 to 4 minutes. Add to milk with pepper. Heat 20 to 30 minutes. Do not boil. Cool, refrigerate 2 to 3 days. Serve very hot (do not boil). TO COOK LIVE LOBSTERS: In large kettle bring 2" water to hard boil. Add lobsters. When boil resumes steam covered, for 17 to 18 minutes. (2 pounders, 20 minutes.) Yz C. chopped onions 1 C. chopped celery 1 Yz C. diced potatoes 2 C. water Salt & pepper SETS W I* t FRENCH ONION SOUP Deborah Emery Kendra ’96 3 T. butter 1 T. cooking oil 5 to 6 C. sliced onions 2 qts. beef bouillon (6 cubes to 6 C. water) 1 C. red/white wine 1 bay leaf */2 tsp. sage Salt & pepper to taste 1 tsp. salt Vz tsp. sugar 3 T. flour Melt butter with oil in saucepan; add sliced onions. Cook with butter, cover pan and cook over low heat for 15 minutes (stir occasionally until onions are tender). Uncover, raise to high, add salt and sugar. Cook until brown. Lower temperature to moderate, stir in flour - make paste with onions and cook slowly stirring constantly until onions are brown. Add remainder of ingredients. Bring to simmer for 30 to 40 minutes. Season to taste. Slice French bread about Yz" thick. Butter and toast. Place on top of soup already in ovenproof bowls. Slice Swiss cheese and place on bread. Melt and brown under broiler. Serve hot! Cook above ingredients until veggies are tender. Melt margarine, add milk, use whisk to mix in flour while milk mixture is still cold. Allow to warm over medium heat, then add cheese. Continue to stir until cheese is melted and milk mixture becomes thickened. Add veggies and water they are cooked in. Add 2 cans of baby clams. If you like the flavor of the clam liquid that can be added. If you prefer a less fishy flavor, drain clams first. Fresh clams can be used if desired. Wendy Abramson Trisha ’95 1 Ig. pkg. strawberry jello 1 sm. can cranberry sauce ’fij Mi rw Si 1 C. hot water 1 C. cold water 2 sm. containers plain yogurt Dissolve gelatin in hot water. Add cold water. Combine cranberry sauce and yogurt and add the jello as it begins to set. I Si Si Si Si 3«i S S S 72 IN ANOTHER LARGE PAN MIX: Yz stick margarine 2 C. milk Vi C. flour 8 to 12 oz. shredded Cheddar cheese CRANBERRY YOGURT JELLO rai Kathy Ricci Galen '96 - Ariel ’98 7 73 �Susan St. John Alexis ’96 SOPA DE LIMA (MEXICAN) 3 chicken breasts 6 C. chicken stock (canned) V4 C. lime juice (fresh) x/i C. lemon juice (fresh) XA C. orange juice (fresh) 1 Ig. white onion (quartered) 1 med. bell pepper (1” pieces) XA tsp. cloves 1 tsp. salt 1 tsp. oregano x/i tsp. black pepper x/z tsp. parsley 3 drops Tabasco (optional) 1-1 lb. can tomatoes (drained and cut up) 5 tortillas Cooking oil 2 limes thinly sliced MANDARIN SALAD .• • i Ji BLUEBERRY SALAD SALAD: 6 oz. jello (any red berry flavor) 20 oz. crushed pineapple 2 C. frozen blueberries Paula Abramson Trisha ’95 1 C. bulgur (cracked wheat) ’/3 C. olive oil % C. lemon juice 1 bunch scallions (chopped) 2 bunches parsley (finely chopped 4 tomatoes (finely chopped) 2 sm. cucumbers (finely chopped) Salt to taste Romaine lettuce 1. In large glass bowl put bulgur in bottom. Cover with olive oil and lemon juice. 2. Layer the vegetables on top of bulgur in the order listed, cucumbers will be last. Sprinkle with salt. 3. Cover and store in the refrigerator for 24 hours. 4. Toss the ingredients before serving. Mix well. Serve on romaine leaves. 74 DRESSING: x/i tsp. salt 2 T. sugar XA C. oil 1 T. parsley Dash pepper 2 T. vinegar Dash Tabasco Toss the salad. Pour the dressing over the top, toss lightly to disperse. BROWN: XA cup slivered almonds in 1 tablespoon sugar. Sprinkle over the top of the salad. Combine chicken breasts, chicken stock, juices, onion, green pepper and seasonings in a large saucepan and simmer until chicken is tender. While chicken is cooking, cut tortillas into 1" strips and fry in hot oil until they are crisp. Drain on paper towels. Set aside. When chicken is tender, remove meat from bones and cut into strips or bite sized pieces. Return meat to stock, add tomatoes and sliced limes. Simmer 10 minutes. To serve, divide tortillas equally in soup bowls. Add soup, making sure that 1 or 2 lime slices are in each bowl as a garnish. Yields 6 servings. TABOULI SALAD: Lettuce 1 C. celery 2 onions (chopped) 1 can mandarin oranges Denise Ouellette Ian Garrison '97 Wl J’ll 3IJ Wi 51 Jan Perry Sarah '98 TOPPING: 1 C. sour cream 8 oz. cream cheese XA C. sugar x/i tsp. vanilla NOTE: Light and nonfat varieties of sour cream and cream cheese work. Drain pineapple well. Add enough water to pineapple juice to make 2 cups. Heat liquid to boiling. Dissolve jello in hot liquid. Stir in pineapple and blueberries. Pour into a 9x13" pan. Chill to set. Beat all topping ingredients together and spread on top of jelled salad. BROCCOLI SALAD FOR PEOPLE WHO HATE BROCCOLI 3 stalks broccoli, separated into small flowerets x/z C. white raisins 1 med. to Ig. red onion, chopped x/z lb. bacon, crisp & crumbled Ruth Jones Kyle '98 DRESSING: x/z C. Hellmann’s mayonnaise 2 tsp. cider vinegar XA C. sugar Combine veggies and raisins in bowl. Combine dressing ingredients and pour over salad. Toss to coat and refrigerate at least 3 hours, or overnight. Before serving, sprinkle with bacon. I am in Ex-President Bush’s camp of broccoli haters, but think this salad is great. Men seem to really like it, as well. 75 �CHINESE SALAD Jay Mooney K.H. Chef LENTIL SOUP 1 T. olive oil, extra virgin 6 oz. sliced mushrooms 4 oz. spinach, chopped 1 T. oregano, to taste Salt (optional) Black pepper (optional) Crushed red pepper (optional) 3 T. tomato paste V2 lb. lentils/water 1 sm. onion, minced Vi carrot, grated 2 leftover baked potatoes 1 T. chopped garlic Ham bone or Vi lb. kielbasa 6 slices bacon, cut in Vi” slices Saute bacon slices in olive oil over medium/low heat until translucent. Add onion, mushrooms and increase heat to medium/high. Cook, stirring often until mushrooms have released their moisture and begin to dry. Add chopped fresh spinach, grated carrots and all seasonings. Saute for 2 minutes. Add cubed potatoes and lentils. Saute 3 minutes, stirring constantly. Add water and tomato paste alternating until you have achieved the consistency you desire. Simmer for 1’/z hours with ham bone or cubed kielbasa. Serve with dark rye and sour cream. SALADE DE BETTERAVES AUX NOIX (BEET SALAD WITH WALNUTS) Laurence Left Faculty 1 head cabbage 4 or more scallions* % C. sliced almonds Vi C. sesame seeds lA C. butter 2 pkgs. Chinese noodles (Ramen) *(or 2 T. dried onion flakes) MJ Place the beets in lightly salted water, bring them to a boil, reduce the heat and simmer for about 1 hour, or until tender when pierced with a small skewer. Cool, then slip off their skins and cut them into large chunks. Place the beets in a salad bowl with the shallots, parsley and walnuts. Pour over the vinegar and oils, season with salt and pepper, and serve. Serves 6. Vi C. rice vinegar Vi C. sugar 2 tsp. salt 2 tsp. Accent 1 tsp. pepper 1 C. oil Chop cabbage and onion. Brown almonds, sesame seeds in butter. Crush noodles. Mix vinegar, sugar, salt, Accent, pepper and oil. Prepare parts and keep separate until ready to serve. Toss together in large bowl. 7*5 I4 lA C. white vinegar (wine) Vi C. walnut oil Vs C. grapeseed oil Salt & freshly ground pepper 1 Vi lbs. beets 4 shallots, finely sliced 6 T. chopped parsley 3A C. coarsely chopped walnuts Joanne Bass O’Connor ’64 Alumna & Trustee FRENCH DRESSING Alice Flagg Greg ’96 1 C. sugar Juice of 2 lemons (lA C.) Vi C. vinegar % C. catsup 1 med. grated onion Dash dry mustard Dash paprika 2 C. Wesson oil 1 tsp. salt Mix in blender on whip, adding sugar last. (I just shake in cruet.) CREAM OF ZUCCHINI SOUP Nancy Russell '57 Trustee T3 3 C. cooked zucchini, sliced 1 Vi C. chicken broth 1 T. butter 1 T. flour 1 C. milk or light cream Salt Pepper Nutmeg Fenugreek to taste In blender combine cooked vegetable and 3A cup chicken broth. Cover and blend 1 minute or until smooth. Set aside. In medium saucepan melt butter. Stir in flour and seasonings. Add milk all at once. Cook and stir until thickened and bubbly. Cook 1 minute more. Stir in vegetable mixture and remaining broth. Cook and stir until heated through. Makes 3 to 4 servings. 76 77 �1 C. seedless grapes, sliced 1 C. diced apples 3 C. cooked, diced chicken 1 C. raisins 1 Vi C. cooked rice 1 C. mayonnaise 1 T. lemon juice 1 C. diced celery TACO SALAD Jane Drake Amy '95 - Angela ’98 1 sm. can black ripe olives 1 bottle Catalina dressing 1 bag crushed Doritos chips 1 C. yellow American cheese 1 lb. browned hamburg Vi pkg. taco seasoning Vi head lettuce, chopped 2 tomatoes, chopped Layer the above ingredients in the order they are listed in a shallow round or square baking dish. Jane’s favorite to serve at a luncheon. ARTICHOKE-RICE SALAD Mary Young Matt '97 Vi tsp. Dijon mustard 2 T. minced red onion 2 T. minced fresh parsley 1 clove garlic, minced Vi C. olive oil (or use oil drained from artichokes) 3 T. white wine vinegar lA tsp. salt 3 C. hot cooked rice 1 jar marinated artichokes, (12 oz.) drained & chopped Vi C. chopped red bell pepper Vi C. toasted sunflower seeds lA C. sliced ripe olives 3 T. fresh basil (or Vi tsp. Italian seasoning) Combine first 9 ingredients in a large bowl, tossing until well blended. Set aside. Combine rest of ingredients, mix well. Add to reserved mixture and mix well. Serve immediately or cover and chill. Yields 10 servings. 78 1 med. red onion, chopped 1 head lettuce, cut-up 1 head cauliflower, broken into pieces i Mix all ingredients. Chill thoroughly before serving. Tammy Giardello Joe '96 CAULIFLOWER SALAD Unknown CHICKEN SALAD 7 7 7 Put all in deep bowl in layers in order listed. Repeat. ADD: 1 pound bacon, fried crisp and crumble over vegetable layers. DRESSING: 2 C. mayonnaise Vi C. sugar 1 V2 tsp. fresh lemon juice Mix, heat in double boiler until sugar is dissolved. Add Vi to 1 cup Parmesan cheese to mayonnaise mixture. Cool. Spread on top of vegetables. Cover and refrigerate overnight. Toss lightly when ready to serve. Stella Dunham Lydon Alumna CRAB CHOWDER SUPREME 1-8 oz. can cream style corn 2 T. chopped pimento XA tsp. salt % tsp. crushed thyme (dried) 1 bay leaf XA C. sherry XA C. parsley Vi C. chopped onion Vi C. chopped celery 3 T. butter 3 C. milk 1 can frozen condensed potato soup (thawed) 1-7Vi oz. can drained, flaked crabmeat (8 oz. fresh) In a large saucepan, cook onion and celery in butter until tender. Add remaining ingredients except sherry and parsley. Cook until heated through, stirring often (about 15 minutes). Stir in sherry, heat 2 minutes more. Remove bay leaf. Garnish with parsley. This is a wonderful recipe to serve after a busy day of skiing or other outside activity. It’s delicious! 79 �RUTH BRYANT’S BLUEBERRY SALAD Sharon Hodgdon Shawn ’97 SALAD: 6 oz. jello (any red) 20 oz. crushed pineapple 2 C. frozen blueberries TOPPING: 1 C. sour cream 8 oz. cream cheese Vi C. sugar V2 tsp. vanilla NOTE: Light and nonfat varieties of sour cream and cream cheese work. Drain pineapple well. Add enough water to pineapple juice to make 2 cups. Heat liquid to boiling. Dissolve jello in hot liquid. Stir in pineapple and blueberries. Pour into 9x13" pan. Chill to set. Beat all topping ingredients together and spread on top of jelled salad. Colleen Bailey K.H. Bookstore Scott '98 PUMPKIN SOUP ’/z tsp. thyme 1 bay leaf 1 C. cream % C. dry sherry Chopped parsley or chives 1 T. butter 1 sm. onion, peeled & minced 1 lb. fresh pumpkin, steamed, drained and pureed, or 1 can (14’/2 oz.) 2 C. chicken stock Melt butter in soup kettle. Saute onion until golden. Stir in pumpkin, chicken stock, thyme and bay leaf. Cook over low heat 15 minutes, stirring occasionally until mixture is smooth. Remove from heat and cool. Stir in cream and sherry and heat thoroughly. Remove bay leaf. Garnish with chopped parsley or chives. Serves 4 to 6. BEEF, HERRING & POTATO SALAD Barbara Alfond Friend 2 boiling potatoes (Maine of of course) 1 lb. cooked roast beef 2 C. pickled herring (about 12 oz.) 1 C. reduced fat sour cream % C. mayonnaise 1 T. red wine vinegar 1 tsp. Dijon style mustard 1 tsp. fresh dill, chopped 1 C. chopped pickled beets -% C. chopped onion 2!4 C. chopped dill gherkins Boil potatoes in lightly salted water for 20 minutes, or until tender. Drain well, cool, peel and cut into Vi" cubes. Cut roast beef in same sized cubes. Do the same to the herring. In a separate bowl, mix sour cream and mayonnaise with vinegar, dill and mustard. Now combine all ingredients except dressing in a large bowl, toss with dressing and chill for at least 4 hours. Terrific with buttered dark bread and chilled Carlsberg or Tuborg beer! A Scandinavian favorite! MOLDED BEET SALAD Barbara Alfond Friend SALAD: 1-6 oz. raspberry jello 1 Vi C. boiling water Vi C. beet juice 2 T. white vinegar Vi tsp. salt Vi C. celery 1 V2 C. chopped beets 1 tsp. grated horseradish 1 tsp. Worcestershire sauce 1 tsp. grated onion 4 drops Tabasco Dissolve jello thoroughly in boiling water. Stir in beet juice. Let cool slightly. Add all other ingredients. Pour into mold lightly oiled with Pam. Chill until firm. Unmold and serve with : CUCUMBER DRESSING: 1 pt. sour cream or reduced fat sour cream Yi tsp. fresh dill, chopped 1 cucumber, peeled, seeded, chopped and drained This is a marvelously tart mold to serve with a buffet. Great with chicken, cold roast beef or ham. 80 81 �Lii Notes Specialties IU1 O .•' 9 £ w ifc'i Is T 1 * * <' h , I "l Ta Vs J i 71 n 7® 11 w-l i?l II-I 82 ft �Il RHUBARB STRAWBERRY JAM 6 C. rhubarb 2 C. sugar Judy Thompson Ian Garrison '97 1 pkg. frozen strawberries 1 Ig. pkg. sugar free jello Boil rhubarb and sugar for 15 minutes. Add strawberries and boil for 1 minute. Add jello and put into jars. Keep in refrigerator. ONIONS EVERY WHICH-WAY Ruth Jones Kyle ’98 1 C. unsalted butter 10 C. Spanish onions, halved lengthwise & thinly sliced •% C. red wine vinegar 1 tsp. black pepper 1 C. full-bodied dry red wine V2 C.sugar Vi tsp. salt Melt butter in large heavy saucepan. Add all ingredients and stir. Cover and cook slowly over low heat, stirring frequently, for 1 hour. Uncover and continue cooking for 2 hours, stirring occasionally. Onions will turn mahogany in color. A very versatile recipe - can be served warm or cold, on crackers as a canape, great spread on meat or chicken sandwiches, served warm as an accompaniment to meat and fowl. I also put 1 teaspoon on a piece of puff pastry and make a pouch to bake in the oven. This may be frozen and keeps very well in the refrigerator. Not to be prepared on a day you have had your hair done, but only on a lovely day when you can open windows or doors! This, if I had to choose, is my favorite recipe. We were served this on toast points in a small restaurant in Proverece. A few weeks later, it was served to us in Paris as an accompaniment to pork. Always delicious! At times, I snitch a teaspoon of it directly out of the refrigerator. NORWEGIAN ROMEGROT Helma Dalen Ian Garrison '97 2 pts. whipping cream 1’/2 tsp. salt 1’/z C. flour 3’/2 C. hot milk 3 T. sugar Heat cream and salt; gradually add flour, stirring constantly. This will be a very thick mixture. Continue to heat until butter cooks out. Collect butter and save in a separate bowl. Add hot milk; stir until mixture is smooth. Add sugar. When ready to serve, heat in large casserole and put the drawn butter on top. Serve with cinnamon and sugar. 83 �I SHUFFY’S BREAKFAST PUFFYS 6 eggs 1 C. milk Vi C. sugar 1 C. flour Lenora Kimball Kelly '96 XA C. orange juice XA C. butter XA tsp. salt Preheat oven to 425°. Melt butter in oven in 9x13" pan - don’t brown. Pour milk, eggs, flour, sugar, orange juice and salt in blender and mix. Remove hot pan with butter from oven and pour egg mixture into pan. Place in middle of oven and bake 20 minutes or until puffed and brown. When done sprinkle with powdered sugar. Serves 4 or may be cut in half to serve 2. CURRANT SCONES Maud Smith Hamovit Faculty 2’/4 C. flour 1 tsp. baking powder 'A tsp. baking soda 1 T. sugar 1 stick unsalted butter XA pt. heavy cream Vi C. currants, plumped in 2 T. sherry Sift together dry ingredients. Cut in butter and stir in the cream. Add currants. Mix and wrap in plastic wrap. Chill for Vi to 1 hour. Preheat oven to 375°. On a floured board, roll out the dough to Vi' thickness. Cut out scones with a small heart-shaped cookie cutter. Place on a lightly buttered baking sheet. Brush tops with heavy cream and bake 13 to 15 minutes until puffed and golden brown. OVEN DOUGHNUTS Ruby Boraas Ian Garrison ’97 Vi C. oil Vi C. sugar 1 egg 1 Vi C. flour Vi tsp. salt XA tsp. nutmeg Vi C. milk 1 Vi tsp. baking powder TOPPING: 1 stick margarine 1 tsp. cinnamon 1 C. sugar ' J —» BOB’S GRANOLA Robert Eisele Liz ’95 12 C. coarse oats (3 lbs.) 1 C. wheat germ 1 C. wheat bran 1 C. sunflower or safflower oil Vi C. honey Vi C. molasses In large mixing bowl combine first 3 ingredients. In quart jar, combine and mix well oil, honey and molasses. Combine dry and liquid mixtures, stirring well. Rinse quart jar with 1 cup hot water and add to mixture. Spread onto cookie sheets approximately 1" thick and place in preheated 450° oven. Immediately turn off oven and allow cereal to dry out. Repeat this step with all. Remove from oven, place in mixing bowl and add other ingredients to taste. Be creative - use 1 cup maple syrup instead of honey and molasses, or add cinnamon, walnuts, pecans, cashews, dates or dried fruit. Store in tight container in cool, dry place or in refrigerator. Eating 1 cup per day, will last about 1 month, and costs $12 to $14 to make. Additional ingredients (examples): 3 C. raisins 2 C. shredded coconut 1 Vi C. crumbled dried banana chips 1 lA C. sesame seeds Mrs. Lance Rose Andy '96 ZESTY ORANGE MARINADE 2 to 5 cloves chopped garlic (to taste) 1 tsp. cumin Pepper 1 Naval orange (quartered) % C. salad oil Vi C. soy sauce 2 T. Worcestershire sauce Mix the first 6 ingredients. Squeeze orange sections into marinade, then add “peels and all”. Pour over meat and refrigerate up to 12 hours. Place meat in colander to drain marinade. Place meat on hot grill and cook to taste. Put all ingredients (not topping) in bowl, mix until smooth. Pour batter in greased muffin tins % full. Bake in a 350° oven for 10 to 15 minutes. Remove from pan immediately. Melt the margarine, mix the cinnamon and sugar. Dip doughnuts in margarine and then in sugar mixture. 84 1XA C. sunflower seeds 1 C. pumpkin seeds 1 C. Grape-Nuts cereal 1 box shredded wheat (12 biscuits crumbled) 85 �GRANOLA 4 C. oats 1 T. vanilla Prepare fire so that you have a good bed of hot embers. (It’s a good idea to keep a “feeding fire" nearby so fresh embers can be raked up during cooking.) Meanwhile, smear entire surface of meat with mustard. Pat salt into the mustard until it will hold no more. Lay the salt covered meat in the coals and rake embers around it. After about 45 minutes, turn the roast and continue cooking about 45 minutes longer for a rare roast, 1 hour or more for medium to well done. If you use a meat thermometer (and this is a good idea) the meat will be rare at 140°, medium at 160° and well done at 170°. Remove from coals and knock off the black crust which will have formed. To serve, slice against the grain. Makes 8 to 10 servings. (And believe it or not, it doesn’t taste like mustard or too salty - it’s delicious - great for camping or on the grill in the winter.) 1 C. oil (or Vi & Vi lowfat margarine and Vi lowfat oil) Be creative! Add nuts, fruit or whatever to create your own homemade, wholesome cereal. Bake 45 minutes to an hour in 350° oven in small cake pan. Turn off oven and leave inside for 1 to 2 hours if you like drier cereal. BARBECUED CHEESEBURGERS IN FOIL 2 lbs. ground beef 1 tsp. salt Vs tsp. pepper 1-6 oz. jar prepared mustard 1 C. salt 3 Vi to 4 lb. sirloin tip beef roast or chuck roast (about 4" thick) 3A C. water 1 C. brown sugar (more or less) 1 C. wheat germ Ginni Wright ’47 ROAST IN THE COALS Sharon Hodgdon Shawn ’97 Ginni Wright ’47 1 Vi oz. pkg. dry onion soup mix 6 slices process American cheese 6 hamburger buns, toasted Mix meat with salt and pepper; shape into 12 patties. Combine soup mix and water; stir until dissolved. For each of 6 packets, use 12x10" piece of heavy duty aluminum foil. Place meat patty on each piece of foil; spread with 2 teaspoons onion sauce. Top with a cheese slice and second patty. Press edges of hamburgers together. Spread with 2 teaspoons onion sauce. Wrap securely in foil. Cook directly on hot coals, 8 to 10 minutes on each side. Serve on toasted buns. Makes 6 servings. f fi I-1 fi it & i I: IV IV f-l 86 87 �g> Ih . ' Notes .. | l , Lu lL? > rrz.12 CZ* 1 IB- fc." ig £ IJ6? •A lX iK rd 5 r rfr > » 88 st Id t * Vegetables �CONFETTI SCALLOPED POTATOES Jan Perry Sarah ’98 Ex® fc1 ‘7 a ’/z C. butter or margarine ’/z C. chopped onion 1-16 oz. pkg. frozen hash brown potatoes 1-10% oz. can mushroom soup, undiluted 1 soup can milk 1 C. (4 oz.) shredded Cheddar cheese 1 sm. green pepper, cut in strips 2 T. chopped pimento Dash of pepper 1 C. cheese cracker crumbs, divided In a skillet, melt butter over medium heat. Saute onion until tender. Stir in potatoes, soup and milk. Add cheese, green peppers, pimento, pepper and */z cup of cheese cracker crumbs. Pour into a shallow casserole, top with other ’/z cup cracker crumbs. Bake at 375° for 35 to 40 minutes. Mary Young Matt '97 COPPER PENNIES 541 St* 1 tsp. dry mustard 1 tsp. celery seeds 1 tsp. salt Freshly ground pepper V2 C. sugar 5 C. sliced or matchstick carrots (2 pkgs.) 1 Ig. onion, sliced 1 green pepper matchsticks % C. cider vinegar ’/z C. oil 1 can tomato soup 1 tsp. Worcestershire sauce Steam carrots until just tender. In a non-reactive bowl, combine the veggies. In a saucepan combine the soup, seasonings, oil and sugar. Bring to a boil and boil for 1 minute or so. Combine all. Cover and refrigerate for at least 12 hours before serving cold. People who usually don’t like cooked carrots love this recipe. The marinade resembles a Catalina or Russian dressing and keeps 2+ weeks in the refrigerator! Jan Perry Sarah ’98 SPINACH CASSEROLE 1 pkg. dry onion soup mix 1-8 oz. can mushrooms, drained 2 sm. pkgs, spinach 1 C. sour cream or plain yogurt 1 C. shredded Cheddar cheese Drain spinach. Mix all ingredients together. Bake in 350° oven for 20 to 30 minutes. 89 �Joy Bonneford Faculty FLUFFY POTATOES 2 C. hot or cold mashed potatoes 1-8 oz. pkg. cream cheese at room temperature 1 sm. onion, chopped 2 eggs 2 T. flour Salt & pepper to taste 1 can French fried onions Put potatoes into large bowl of electric mixer. Add the cream cheese, onion, eggs and flour. Beat at medium speed until ingredients are blended, then beat at high speed until light and fluffy. Taste and add salt and pepper, if needed. Spoon into greased 9" square baking dish. Add onions evenly over top. Bake uncovered at 300° oven for about 35 minutes. VEGGIE PIZZA Jan Perry Sarah '98 GRUMBEEREKIECHLE (POTATO GALETTES) Ry'S 'l,/ei 77 S A« Lift’ Laurence Leff Faculty 2 lbs. potatoes, grated coarsely 1 onion, grated coarsely 1 garlic clove, crushed 1 T. chopped parsley 1 T. chopped chives 2 eggs 1 T. all-purpose flour Salt & freshly ground black pepper Yz C. grapeseed oil Place the potatoes and onion in a bowl and add the garlic, parsley, chives, eggs and flour. Season to taste with salt and pepper. Heat several tablespoons of oil in a large skillet, add spoonfuls of the mixture and flatten each to a “Galette”. Cook over a low heat until golden on 1 side, then turn to brown the other. Drain on paper towels and serve immediately. Serves 6. In this recipe potatoes are cooked as small round, flat cakes - Galettes. i. HEAVENLY CARROTS Yz head broccoli 1 Ig. onion 2 tomatoes 1 C. shredded white Cheddar cheese 2 pkgs, crescent rolls % C. mayonnaise % C. sour cream 1 pkg. dry ranch salad dressing ]/2 head cauliflower Jan Perry Sarah '98 / 7 7 4 C. sliced, parboiled carrots 1 ’/2 C. plain croutons 1 C. grated Cheddar cheese 2 eggs, beaten % C. milk Ya C. melted butter 1 Y2 tsp. Worcestershire sauce 1 tsp. salt Spread crescent rolls on a large cookie sheet; bake at 375° about 10 minutes. Cool. Mix mayonnaise, sour cream and dry dressing; spread on crust. Chop finely and mix cauliflower, broccoli, onion and tomatoes. Sprinkle evenly on crust. Mix carrots, croutons and cheese. Put in 1 ’/s-quart buttered casserole. Mix remaining ingredients and pour over mixture in casserole. Bake uncovered at 400° for 20 minutes. CAJUN EGGPLANT WALNUT BROCCOLI Jan Perry Sarah '98 1 Ig. eggplant Salt 1 egg, beaten Italian seasoned bread crumbs 1 pt. spaghetti sauce Crushed red peppers (optional) Grated Romano cheese Peel and slice eggplant into 1" slices. Sprinkle slices with salt; let stand 1 hour. Drain and pat dry. Dip slices in beaten egg and then coat with crumbs. Fry in oil until brown on both sides. Oil a baking dish. Pour a layer of sauce in dish, layer slices of eggplant over sauce. Sprinkle with red peppers and cheese. Repeat layers until all slices are used. Bake at 350° for about 1 hour. 90 Janet Crane Faculty 2 C. milk % C. water 6 T. butter % pkg. herb stuffing mix % C. chopped walnuts 3 pkgs, frozen, chopped broccoli Yz C. butter or margarine 1 */2 T. powdered chicken stock base 4 T. flour Cook broccoli until barely tender, drain, and place in a buttered casserole. In a pan melt Yz cup of butter, remove from heat and blend in flour and chicken stock. Add milk. Return to heat, cook and stir until smooth and boiling. Pour over the broccoli. Heat water and 6 tablespoons butter together. When the butter melts add the stuffing, mix and add walnuts. Top the broccoli with the stuffing mixture. To serve bake at 400° for 20 to 30 minutes, covered. 91 �Selma Torstenson Ian Garrison '97 SCALLOPED CORN ZUCCHINI PIZZA 2 T. butter 2 T. onion (optional) 1 C. grated Cheese (optional) 1 can of creamed corn 1 egg, beaten 1 C. milk 1 C. cracker crumbs (salted crackers) Mix together and pour into a greased casserole. Dot with butter. Bake in 350° oven for iVi hours or until top is evenly rounded and edges slightly browned. A quick and easy favorite! Selma Torstenson Ian Garrison ’97 ESCALLOPED POTATOES 1 pt. cream 1 C. water Salt & pepper to taste 6 med. potatoes, peeled & cut up 1 can cream of mushroom or chicken soup Combine ingredients in a casserole and bake at 350° for V/2 hours. Cover for the first hour. Carol Heath Faculty EASY SPINACH SQUARES 1 can cream of mushroom soup 1 pkg. crescent roll dough (ready made in refrigerated section of market) 2 boxes frozen spinach, thawed & squeezed 4 eggs 1 C. Swiss cheese, cube or shredded Lightly grease 9x13" pan. Roll dough out on bottom of pan. Mix remaining ingredients and cover with dough. Bake at 350° for 35 minutes. 92 ■ • Bonnie Dwyer Faculty (Original of Margaret Bell) V2 tsp. basil Salt & pepper 1 pkg. crescent dinner rolls (or regular pizza dough) 2 C. thinly sliced zucchini 1 C. chopped onions 1 clove minced garlic V2 tsp. oregano 2 beaten eggs 1 */2 C. mozzarella cheese 2 tsp. Dijon mustard Saute first zucchini, onion, garlic and spices. Spread dough on pizza pan. Top with mustard. Place other ingredients over dough. Bake 375° for 20 minutes. Let set 10 minutes before serving. BOSTON BAKED BEANS Mike Floyd '97 3 T. vinegar 1 T. Worcestershire sauce 1 tsp. dry mustard lA tsp. hot pepper sauce 4-1 lb. cans of baked beans 2 med. onions, sliced V3 C. molasses V3 C. chili sauce Combine everything except onions together. Place about V3 mixture in a heavy baking pan, add some sliced onions and continue layering. Bake at 350° for about 1 hour or more. Paula Abramson Trisha '95 POTATO LATKES (PANCAKES) lA tsp. pepper 1 tsp. salt V2 tsp. baking powder 6 med. potatoes 1 sm. onion 2 eggs (slightly beaten) 3 T. flour Peel and grate potatoes and onion. Let stand until liquid rises to the top. Drain. Stir in eggs and remaining ingredients. Drop from a tablespoon onto a hot well greased skillet. Brown both sides. Drain on paper towel. Serve hot with applesauce or sour crearn. P.S. May add herbs such as fresh parsley or basil for flavor. 93 �1 HANDY CHART OF KITCHEN MATH WITH METRIC Sharon Hodgdon Shawn ’97 LORRAINE B’S VEGETABLE MEDLEY KITCHEN MATH WITH METRIC TABLES Vj C. sour cream Vs tsp. pepper 1 -4 oz. jar drained diced pimento (optional) 1 can Durkees French fried onions 1-16 oz. bag frozen vegetable combination (broccoli, carrots, cauliflower), thawed & drained 1 can condensed cream of mushroom soup 1 C. shredded Swiss cheese Preheat oven to 350°. In large bowl combine vegetables, soup, 16 cup cheese, sour cream, pepper, pimento (if desired), and 16 can French fried onions. Pour into a 1-quart casserole dish. Bake, covered for 30 minutes or until vegetables are done. Sprinkle remaining cheese and onions on top. Bake, uncovered 5 minutes or until onions are golden brown. (In microwave, cook on HIGH for 10 to 12 minutes.) Top with remaining cheese and onions and continue cooking for 1 to 2 minutes. Let stand before serving. it a 16 cup 1 cup 1 pint 1 quart 1 liter i< i< S; i < g Measure 1 tablespoon 2 tablespoons 1 jigger 14 cup 16 cup 1 ounce (dry) 1 pound 2.21 pounds SPINACH SQUARES Mrs. Raymond Starkey Derek Scates ’96 - Jen Scates ’98 J 4 T. margarine 3 eggs 1 C. flour 1 C. milk 1 tsp. salt 1 tsp. baking powder 1 lb. grated Cheddar cheese 1-20 oz. pkg. cooked spinach, drained & chopped 1 tsp. chopped onion Seasoned salt It C! I !l j. ■ 94 Metric (ML) 14.8 milliliters 29.6 milliliters 44.4 milliliters 59.2 milliliters 78.9 milliliters 118.4 milliliters 236.8 milliliters 473.6 milliliters 947.2 milliliters 1.000.0 milliliters 28.35 grams 453.59 grams 1.00 kilogram THE APPROXIMATE CONVERSION FACTORS FOR UNITS OF VOLUME To Convert from Preheat oven to 350°. Melt margarine in oven in 9x13" baking dish. Beat eggs well. Add flour, milk, salt, baking powder. Mix well. Add cheese, spinach and onion. Mix well. Spoon into baking dish and level. Sprinkle with seasoned salt. Bake for 35 minutes. Allow to cool 16 hour before cutting. Can also be served as an appetizer. Equivalent 3 teaspoons 1 ounce 116 ounces 4 tablespoons 5 tablespoons plus 1 teaspoon 8 tablespoons 16 tablespoons 2 cups 4 cups 4 cups plus 3 tablespoons 2 tablespoons 16 ounces 35.3 ounces To Multiply by teaspoons (tsp.) tablespoons (T.) fluid ounces (fl. oz.) cups (C.) pints (pt.) quarts (qt.) gallons (gal.) cubic feet (ft3) cubic yards (yd3) milliliters (ml) milliliters (ml) milliliters (ml) liters (I) liters (I) liters (I) liters (I) cubic meters (m3) cubic meters (m3) 5 15 30 0.24 0.47 0.95 3.8 0.03 0.76 milliliters (ml) liters (I) liters (I) liters (I) cubic meters (m3) cubic meters (m3) fluid ounces (fl. oz.) pints (pt.) quarts (qt.) gallons (gal.) cubic feet (ft3) cubic yards (yd3) 0.03 2.1 1.06 0.26 35 1.3 J’ 1 �1 SUBSTITUTIONS SIMPLIFIED MEASURES dash = less than Vs tsp. 3 tsp. = 1 T. 16 T. = 1 C. 1 C. = % pt. 2 C. = 1 pt. 2 pts. (4 C.) = 1 qt. 4 qts. (liquid) = 1 gal. 8 qts. (solid) = 1 peck 4 pecks = 1 bushel 16 oz. = 1 lb. SKi If you want to measure part-cups by the tablespoon, remember: 4 T. = % C. 5% T. = % C. 8T. = % C. 10% T. = % C. FOR: YOU CAN USE: 1 T. cornstarch 2 T. flour OR I’/z T. quick cooking tapioca 1 C. cake flour 1 C. less 2 T. all-purpose flour 1 C. all-purpose flour 1 C. plus 2 T. cake flour 1 square chocolate 3 T. cocoa and 1 T. fat 1 C. melted shortening 1 C. salad oil (may not be substituted for solid shortening) 1 C. milk */2 C. evaporated milk and Vz C. water 1 C. sour milk or buttermilk 1T. lemon juice or vinegar and enough sweet milk to measure 1 C. 1 C. heavy cream % C. milk and ’/a C. butter 1 C. heavy cream, whipped % C. well-chilled evaporated milk, whipped Sweetened condensed milk No substitution 1 egg 2 T. dried whole egg and 2 T. water 1 tsp. baking powder lA tsp. baking soda and 1 tsp. cream of tartar OR % tsp. baking soda and Vz C. sour milk, buttermilk or molasses; reduce other liquid Vz C. 1 C. sugar 1 C. honey; reduce other liquid lA C.; reduce baking temperature 25° 1 C. miniature marshmallows About 10 large marshmallows, cut up 1 medium onion (2% dia.) 2 T. instant minced onion OR 1 tsp. onion powder OR 2 tsp. onion salt; reduce salt 1 tsp. 1 garlic clove */s tsp. garlic powder OR lA tsp. garlic salt; reduce salt Vs tsp. 1 T. fresh herbs 1 tsp. dried herbs OR lA tsp. powdered herbs OR Vz tsp. herb salt; reduce salt lA tsp. 12T. = 3/4 C. 14 T. = % C. CONTENTS OF CANS Of the different sizes of cans used by commercial canners, the most common are: Size Average Contents 8 ounces 1 cup picnic .... 1 % cups No. 300 .. .... 1% cups No. 1 tall 2 cups No. 303 .. .... 2 cups No. 2 .... 2Vz cups No. 2Vz .. .... 3% cups No. 3 .... 4 cups No. 10 .... .... 12 to 13 cups OVEN TEMPERATURES Slow Slow moderate .. Moderate Quick moderate Moderately hot.. Hot Very hot 300° 325° 350° 375° 400° 425° 475° DEEP-FAT FRYING TEMPERATURES WITHOUT A THERMOMETER A 1-inch cube of white bread will turn golden brown: 345° to 355° 355° to 365° 365° to 375° 375° to 385° 385° to 395° 65 seconds 60 seconds 50 seconds 40 seconds 20 seconds IK (£ £! �BEEF COMMON CAUSES OF FAILURE IN BAKING BISCUITS 1. Rough biscuits caused from insufficient mixing. 2. Dry biscuits caused from baking in too slow an oven and handling too much. 3. Uneven browning caused from cooking in dark surface pan (use a cookie sheet or shallow bright finish pan), too high a temperature and rolling the dough too thin. MUFFINS 1. Coarse texture caused from insufficient stirring and cooking at too low a temperature. 2. Tunnels in muffins, peaks in center and soggy texture are caused from overmixing. 3. For a nice muffin, mix well but light and bake at correct temperature. CAKES 1. Cracks and uneven surface may be caused by too much flour, too hot an oven and sometimes from cold oven start. 2. Cake is dry may be caused by too much flour, too little shortening, too much baking powder or cooking at too low a temperature. 3. A heavy cake means too much sugar has been used or baked too short a period. 4. A sticky crust is caused by too much sugar. 5. Coarse grained cake may be caused by too little mixing, too much fat, too much baking powder, using fat too soft, and baking at too low a temperature. 6. Cakes fall may be caused by using insufficient flour, under baking, too much sugar, too much fat or not enough baking powder. 7. Uneven browning may be caused from cooking cakes at too high a temperature, crowding the shelf (allow at least 2" around pans) or using dark pans (use bright finish, smooth bottomed pans). 8. Cake has uneven color is caused from not mixing well. Mix thoroughly, but do not over mix. PIES 1. Pastry crumbles caused by overmixing flour and fat. 2. Pastry is tough caused by using too much water and over mixing dough. 3. Pies do not bum - for fruit or custard pies use a Pyrex pie pan or an enamel pan and bake at 400° to 425° constant temperature. BREADS (YEAST) 1. Yeast bread is porous - this is caused by over-rising or cooking at too low a temperature. 2. Crust is dark and blisters - this is caused by under-rising, the bread will blister just under the crust. 3. Bread does not rise - this is caused from over-kneading or from using old yeast. 4. Bread is streaked - this is caused from underkneading and not kneading evenly. 5. Bread baked uneven - caused by using old dark pans, too much dough in pan. crowding the oven shelf or cooking at too high a temperature. 9 rolled rump 8 sirloin steak ra 10 round steak 7 tenderloin fillet 10 7 tenderloin fillet f IK K IK I 7 porterhouse steak '<7 club steak 6 flank 4 brisket 5 5 cut from plate 3 cross-cut shank 2 rolled rib roast i round bone pot roast 1 Boston cut 1 blade bone pot roast �PORK VEAL 7 rolled rump shank end 9 whole ham 8 round steak 10 tenderloin I1 11 tall /fl 8 fat back salt pork butt end 8 7 standing rump 7 loin chop 8 center cut of leg 7 5 rib chop 6 loin chop 6 bacon ibk s I 10 4 riblets 3 hock I 6 4 foot I 3 shank 7 center point roast loin 4 stew meat li 4 breast 5 2 armbone shoulder steak 1 and 2 rolled shoulder roast 1 2 3 7 rib chop 1 blade bone shoulder steak '0^*' 2 armbone s^pot roast r I shoulder steak 111 1 N M IM * 1 blade bone pot roast 5 spareribs 2 picnic 1 boned rolled butt 1 shoulder steak 1 Boston butt �LAMB 6 shank half of leg HOUSEHOLD HINTS '6 butt half of leg TABLE OF CONTENTS 6 whole leg of lamb I I. Kitchen General Clean-Up Tips Keep Food Fresh and Food Storage Substitutes II. Stain-Removal From Washables III. Carpets and Floors IV. Windows V. Furniture VI. Laundry VII. Bathroom VIII. Handyperson IX. Beauty X. Sewing 5 stew meat E t. I 5 breast 3 loin chops 5 riblets 4 shanks 2 id. p i n SI 2 rib chops 5 1 1 square-cut shoulder 1 rolled shoulder 4 1 round-bone shoulder chop 1 blade-bone shoulder chop ME Mg M^ ME t MT MJ ■J �1 INDEX A Alcoholic beverage stain Aluminum frames............ Angel food....................... Appliances, cleaning..... ...... 214 ...... 279 ........ 95 119-171 B Bathroom................. ........ 359-361 cleaning.............. ...............363 deodorizing......... ...............363 dripping............... ...............362 fixtures.................. ...............348 medicine cabinet ...............358 porcelain............. ...............350 rust stains............. ....... 353,354 steam................... ....... 356,357 tile......................... 342, 343, 354 tub or shower....... 344-347, 349, 351,352,355 Bacon..................... ............... 112 Basement floors..... ............... 266 Beans...................... ............... 101 Beauty combs & brushes............... 400 deodorant.............................. 397 eyes......................................... 404 facial....................................... 387 hair........................... 392,401-403 lipstick..................................... 393 manicure........................ 388, 398 nail polish........................ 394-396 sunburn............................ 389-391 teeth....................................... 399 Bedroom ironing....................... 334 Beef................................63, 76. 118 Beets............................................. 82 Blender....................................... 123 Blood stain................................. 215 carpet..................................... 254 Boiled meat.................................74 Boil overs......................................69 Braided rugs, repairing.............251 Bread................... 65. 187, 197, 118 Bread crumb substitute............ 197 Broiled meat............................... 98 Brown sugar.......................53, 177 Bundt pans......................... 130, 131 Burns, carpet............................. 252 Butter...................... 69,70, 100, 198 Buttermilk substitute..................206 Butter substitute......................... 198 Buttons........................ 407-409, 338 C Cake slicing............................. ..92 stale................................ ..95 keep moist..................... 179 Cake flour substitute........ 211 Candle drippings carpet & floor............... ....... 242 furniture......................... ....... 305 Candle wax stain............. ....... 216 canning, peaches........... ......... 94 Can opener, cleaning.... ...133 Carpets & floors................ 241-269 Carrots............................... 102, 103 Cast iron, cleaning.......... ... 132 Catsup, sluggish............... ... 88 substitute....................... ...207 Celery, keeping fresh...... ... 172 Cereal soggy............................. ..56 meatballs...................... 118 Cheese sandwiches................... ..59 grating........................... ..85 keep fresh...................... 175 Chewing gum stain......... 217 Chicken tenderizing.................... ..77 golden brown............... 114 Chips, potato soggy............................. ..56 meatballs...................... 118 Chocolate & cocoa stain 218 Chocolate, unsweetened substitute............................... 208 Chrome cleaning..................... 310 Cigarette burns, furniture ..286-288 Cleaning rugs............................ 244 Cleaning windows....................270 solution.................................. 272 cold weather........................ 273 Cocoa, storing.......................... 178 Coffee stain.............................. 219 Collars, soiled.............................339 Cookies angel food............ ... 95 fresh........................ .. 188 Cooking..................... ....1-118 Cooking oil, boil over ... 69 Copper pots............. . 126-129 Corduroy, lintless...... .. 330 Corn, removing silk.... ... 66 Corn syrup substitute .. 209 S; -LB’. Cottage cheese, keeping fresh..... 189 Crackers soggy...................... ..... 56 storing..................... ....185 Crayon stain.............. ....220 carpet..................... ....225 Cream stain............... ....232 Cream, whipped...... 51,52 Croutons, making...... ....110 ....104 Cucumbers, cleaning Cupcakes, no-spill..... ..... 91 Cutting board cleaning................. 81, 124,125 D Deodorant stain............. .. 221 Dishes............................. 135-137 Dishwasher, cleaning.... 138 Disposal, garbage, odor 141 Double boiler, cooking hint 115 139, 140 Drains, clogged ...271 Drying windows Dusting floors.... ...258 ...222 Dye stain.......... G Garage floors, oil.......... Garbage disposal, odor Garlic chopping................... storing......................... keeping fresh............. Gelatin, unmolding....... Glassware...................... table tops................... Glue, carpet.................. furniture....................... Grass stains................... Grater, cleaning............ Gravy, cooking hints..... Grease stains................. carpet........................ upholstery................... windows..................... 265 141 ......... 95 ....... 105 190,191 ......... 89 .143-144 308,309 ....... 250 ....... 311 ....... 225 145, 146 ........ 4-6 ....... 226 ....... 260 .......319 .......278 H ..87 Ham, removing rind...... ..63 Hamburger, hurry-up.... Hand-washed sweaters 352 Handyperson bolts............................ ....... 369 E garbage can............. ....... 380 gas leak..................... ....... 384 15-38 Eggs............................. hair dryer................... ....... 383 stain.......................... ...223 hanging pictures....... 385, 386 substitute.................. ...210 ...134 icy sidewalks.............. ....... 379 Enamelware, cleaning .... 84 joints........................... ....... 373 Energy saver................ leaky vase................. ....... 364 loose knobs............... ....... 377 F nylon cord................. ....... 368 326 Fabric, whiter................... ..97 rope........................... ....... 367 Fat, excess...................... sandpaper................ ....... 370 329 Feather pillows, cleaning 324 screens....................... ....... 382 Final rinse, washing......... screwdriver................ ....... 372 170 Finger paints, cleaning.... 111 screws........................ 371,374 Fish, sticking.................... slamming doors........ ....... 378 264 Floor polisher, cleaning ... sticking drawers........ ....... 375 116 Flour, hint......................... stubborn locks........... ....... 376 205 substitute...................... 171 towel rack................. ....... 381 Formica tops, polish........ wood.......................... 365. 366 Frozen foods Heel marks, removing.... ....... 269 54 meat......................... Hems, remove creases.. ....... 333 65 bread........................... Herb & spice substitutes ....... 212 Fruits Honey............................ ..71. 192 lemons......................... .. 181 ....... 213 substitute................... limes............................ .. 182 Hot dogs, tasty............. ....... 113 strawberries................. .. 184 peaches...................... ... 94 I Fruit & juice stains........... .. 224 93.180 Ice cream Furniture.......................... 283-317 ..... 232 stain...... I �Ink - ball point pen stain carpet & floors....... Ink - fountain pen stain.. Ironing............................ bedroom.................... embroidery................ faster.......... 227 249 228 331 334 341 340 J Juice stains 224 L Labels, attaching...................... 117 Laundry.............................. 321-340 Leather upholstery, cracking... 318 Lemons, storing................ 181 Lettuce, storing................. 172 Limes, storing.................... 182 Linoleum, loose edges.... 267 Lintless corduroy............... 330 Lint remover...................... 337 Lipstick stain...................... 229 Loosening window panes 276 M Marble stains..................... 303, 304 Marshmallows, keeping fresh .. 193 Meat thawing................ . 54 tenderizing................ 74-76 smoked..................... ...183 broiled...................... . 98 meatballs................. ...118 Meat, boiled................ ...174 Meat grinder, cleaning ...147 Meat juice stains......... ...230 Metal, cleaning........... ...316 Mildew stain................. ...231 Milk scalding................ ....72,73 spoiled...................... ...176 substitute.................. 199. 200 stain........................... ...232 N Nail polish stain....... . Noodles, perfect.... Numbered windows Nuts cracking............... fresh...................... O Odors, cooking..... Oil. cooking.......... 233, 256 ... 109 ...279 67 68 ................... 194 ................... 226 44-46, 173, 174 ........... 148-151 olive.............. stain.............. Onions.............. Oven, cleaning P Paint stain.......................... 234,235 Panes, window, loosening ...... 276 Pans burned....................... 130, 131 rust.................................. ....... 169 Paper, removing stick...... 298, 299 Parsley, keeping fresh...... ....... 195 Peaches, canning........... ......... 94 Peppers, substitute........... ....... 203 Perspiration stain.............. ....... 236 Pie. unique look................ ......... 86 Pillows, laundry................. ....... 329 Plastic, cleaning.................152-154 Plastic table, cleaning..... 306. 307 Polish furniture.............................. 283 removing build up................. 284 Polisher, floor, cleaning pads ..264 Popcorn, freezer....................... 196 Pork cooking.............. ... 64 rind.......................... ... 87 non-sticking............ ...112 hot dogs................. ...113 Potatoes..................... ...39,43 chips........................ ..56, 118 Pots............................. 126, 129 Poultry tenderizing......... ..77 golden brown......... 114 Prints, finger, cleaning 170 Puttying, window....... 275 Q Quick shine, floor... 261 R Refrigerator, cleaning 155-160 Rice fluffier...................................... 107 nutritious................................. 108 Rinse, washer.............................324 Rug care ....234. 244, 246. 248,252 Rust stain....................................237 S 79.81,83 .... 69 Salt cooking clogged 1,2 ..55 Sandwiches........... ....... 59 Sauces, instant...... ....... 78 Sausage, shrinkless. ....... 67 Scorch stain........... ...... 238 Scratches, furniture ... 289-297 Screens, cleaning .. ...281,282 Sewing................... ... 405-416 buttons............... ... 407-409 elastic................ ...... 414 machine oil........ ...... 411 needles............... 405,406.410 nylon.................. ...... 416 patterns.............. .. 412,413 ...415 seams................. ...241 Shag carpet, flattened Sinks, cleaning.............. 161. 165 Smoked meat............... ...183 Socks, whitest............... .. 329 Soft drink stain.............. .. 239 Soup & stew, excess fat ... 97 Sour cream substitute... ... 99 ... 60 Spattering.................... Spills, carpet.................. .. 247 Sponge, odors.............. .. 166 Spot remover carpet........................ 253 321 laundry....................... Squash, leftover............ ..90 268 Squeaking floors........... Stains - removing from 214-240 washables............. ........ 76 Steak, tenderizing........ ........ 60 Sticking, frying foods.... Strawberries storing & cleaning................. 184 Substitutions, cooking..99. 197-213 Suds, washer............................. 323 Sweaters, hand-washed..........325 Syrup .57 pancakes ..71 measuring ..90 squash..... 209 corn syrup T Table tops, cleaning....... .306-309 Tar stain........................... 226, 257 Teakettle, remove lime... ....... 167 Tea stain, removing........ ....... 240 Tenderizing...................... .... 74-76 Thermos bottle, cleaning ....... 168 Tin pans, removing rust... ....... 169 Tomatoes........................ .... 47-50 Tops, formica, polishing.. ....... 171 Topping, easy................. ......... 58 Torte. slicing 92 U 262 Unmarred floors............... Unsweetened chocolate substitute..................... ...... 208 Upholstery, cleaning....... 318-320 V Vanilla substitute......................204 Varnished floors....................... 259 Vegetables .7-14, 186,66.39-43,4750. 82,90. 101-105 317 Vinyl, cleaning ..80 Vitamins.......... W Washer advice buttons............................... 338 faster ironing......................... 340 soiled collars.......................... 339 Washing machine, cleaning ...322 Whipped cream 51 quick whip........... 52 won't whip............. White water rings 300-302 removing.............. Wicker, preserving & 312-315 cleaning.............. 270-282 Windows..................... ..... 274 sills............................ ...... 280 Window shade tears... ...... 263 Wood floor care......... ..... 328 Work clothes, washing �I. THE KITCHEN GENERAL Salt 1. If stew is too salty, add raw cut potatoes and discard once they have cooked and absorbed the salt. Another remedy is to add a teaspoon each of cider vinegar and sugar. Or. simply odd sugar. 2. If soup or stew is too sweet, add salt. For a main dish or vegetable, add a teaspoon of cider vinegar. Gravy 3. For pale gravy, color with a few drops of Kitchen Bouquet. Or to avoid the problem in the first place, brown the flour well before adding the liquid. This also helps prevent lumpy gravy. 4. To make gravy smooth, keep a jar with a mixture of equal parts of flour and cornstarch. Put 3 or4 table­ spoons of this mixture in anotherjar and add some water. Shake, and in a few minutes you will have a smooth paste for gravy. 5. To remedy greasy gravy, add a small amount of baking soda. 6. For quick thickener for gravies, add some instant potatoes to your gravy and it will thicken beautifully. Vegetables 7. If fresh vegetables are wilted or blemished, pick off the brown edges. Sprinkle with cool water, wrap in towel and refrigerate for an hour or so. 8. Perk up soggy lettuce by add­ ing lemon juice to a bowl of cold water and soak for an hour in the refrigerator. 9. Lettuce and celery will crisp up fast if you place it in a pan of cold water and add a few sliced pota­ toes. 10. If vegetables are overdone, put the pot in a pan of cold water. Let it stand from 15 minutes to l/i hour without scraping pan. 11. By lining the crisper section of your refrigerator with newspaper and wrapping vegetables with it. moisture will be absorbed and your vegetables will stay fresher longer. 12. Store leftover corn, peas, green beans, carrots, celery, potatoes and onions in a container in the freezer. Add to other ingredients when making stew. 13. To keep the flavor in the veg­ etables. add a small amount of sugar to the water after cooking carrots, peas, beets, and corn. 14. Onions, broccoli and Brussels sprouts will cook faster if you make an X-shaped cut at the base of the vegetable. Eggs 15. If you shake the egg and you hear a rattle, you can be sure it's stale. A really fresh egg will sink and a stale one will float. 16. If you are making deviled eggs and want to slice it perfectly, dip the knife in water first. The slice will be smooth with no yolk sticking to the knife. 17. The white of an egg is easiest to beat when it's at room tempera­ ture. So leave it out of the refrigera­ tor about a half an hour before using it. 18. To make light and fluffy scrambled eggs, add a little water while beating the eggs. 19. Add vinegar to the water while boiling eggs. Vinegar helps to seal the egg, since it acts on the cal­ cium in the shell. 20. STORING EGGS: 1. Place your eggs in those tight-sealing egg con­ tainers and they will last longer in the refrigerator. You really shouldn 't keep eggs longer than 11 days. 2. Cover them with oil on the top in a sealed container in the refrigera­ tor. 3. For long term storage: If there's a special on eggs at your local supermarket, you can take advan­ tage of it. Just crack all the eggs open and put them in the freezer unit. To use one egg at a time, put single eggs in the Ice tray. When frozen, put the egg cubes in a sealed plastic bag. You can take out the cubes one at a time for LA' i < daily use. If you use eggs in twos or threes, freeze them that way in a plastic sack. 21. To make quick-diced eggs, take your potato masher and go to work on a boiled egg. 22. If you wrap each egg in alumi­ num foil before boiling it. the shell won't crack when it's boiling. 23. To make those eggs go further when making scrambled eggs for a crowd, add a pinch of baking powder and 2 teaspoons of water per egg. 24. A great trick for peeling eggs the easy way. When they are fin­ ished boiling, turn off the heat and just let them sit in the pan with the lid on for about 5 minutes. Steam will build up under the shell and they will just fall away. 25. Or, quickly rinse hot hard-boiled eggs in cold water, and the shells will be easier to remove. 26. When you have saved a lot of egg yolks from previous recipes, use them in place of whole eggs for baking or thickening. Just add 2 yolks for every whole egg. 27. Fresh or hard-boiled? Spin the egg. If it wobbles, it is raw- if it spins easily, it's hard boiled. 28. Add a few drops of vinegar to the water when poaching an egg to keep it from running all over the pan. 29. Add 1 tablespoon of water per egg white to increase the quantity of beaten egg white when making meringue. 30. Try adding eggshells to coffee after it has perked, for a better fla­ vor. 31. Fresh eggs are rough and chalky in appearance. Old eggs are smooth and shiny. 32. Pierce the end of an egg with a pin, and it will not break when placed in boiling water. 33. Beaten egg whites will be more stable if you add 1 teaspoon cream of tartar to each cup of egg whites (7 or 8 eggs). 34. A small funnel is handy for sepa­ rating egg whites from yolks. Open the egg over the funnel and the white will run through and the yolk will remain. 35. For baking, it's best to use me­ dium to large eggs. Extra large may cause cakes to fall when cooled. 36. Brown and white shells are the same quality. 37. Egg whites can be kept up to 1 year. Add them to a plastic con­ tainer as you "collect them' for use in meringues, angel food cake... 1 cup equals 7 or 8 egg whites. You can also refreeze defrosted egg whites. 38. For fluffier omelets, add a pinch of cornstarch before beating. Potatoes 39. Overcooked potatoes can be­ come soggy when the milk is added. Sprinkle with dry powdered milk for the fluffiest mashed pota­ toes ever. 40. To hurry up baked potatoes, boil in salted water for 10 minutes, then place in a very hot oven. Or. cut potatoes in half and place them face down on a baking sheet in the oven to make the baking time shorter. 41. When making potato pan­ cakes. add a little sour cream to keep potatoes from discoloring. 42. Save some of the water in which the potatoes were boiled - add to some powdered milk and use when mashing. This restores some of the nutrients that were lost in the cook­ ing process. 43. Use a couple of tablespoons of cream cheese in place of butter for your potatoes; try using sour cream instead of milk when mashing. Onions 44. To avoid tears when peeling onions, peel them under cold wa­ ter or refrigerate before chopping. 45. For sandwiches to go in lunchboxes, sprinkle with dried on­ ion. They will have turned into crisp pieces by lunchtime. 46. Peel and quarter onions. Place 1 layer deep in a pan and freeze. Quickly pack in bags or containers �I while frozen. Use as needed, chop­ ping onions while frozen, with a sharp knife. Tomatoes 47. Keep tomatoes in storage with stems pointed downward and they will retain their freshness longer. 48. Sunlightdoesn 'tripen tomatoes. It's the warmth that makes them ripen. So find a warm spot near the stove or dishwasher where they can get a little heat. 49. Save the juice from canned to­ matoes in ice cube trays. When frozen, store in plastic bags in freezer for cooking use or for tomato drinks. 50. To improve the flavor of inex­ pensive tomato juice, pour a 46ounce can of it into a refrigerator jar and add 1 chopped green on­ ion and a cut-up stalk of celery. A quick way to whip cream 51. A pinch of salt added to the cream before whipping strength­ ens the fat cells and makes them more elastic. This helps the cream stiffen much more quickly. Cream that will not whip 52. Chill cream, bowl and beater well. Set bowl of cream into a bowl of ice water while you're whipping. Add the white of an egg. Chill and then whip. If the cream still does not stiffen, gradually whip in 3 or4 drops of lemon juice. Cream whipped ahead of time will not separate if you add a touch of unflovored gelatin (‘Xr teaspoon per cup of cream). To eliminate a lot of mess when whipping cream with an elec­ tricbeater. try this: Cut 2 holes in the middle of a piece of waxed paper, then slip the stems of the beaters through the holes and attach the beaters to the machine. Simply place paper and beaters over the bowl and whip away. Rock-hard brown sugar 53. Add a slice of soft bread to the package of brown sugar, close the bag tightly, and in a few hours the sugar will be soft again. If you need it in a hurry, simply grate the amount called for with a hand grater. Or. put brown sugar and a cup of wa­ ter (do not add to the sugar, set it alongside of it) in a covered pan. Place in the oven (low heat) for a while. Or. buy liquid brown sugar. con fat for a delightful new flavor. No spattering or sticking 60. To keep frying food from spat­ tering, invert a metal colander over the pan, allowing steam to escape. 61. Always heat the frying pan be­ fore adding oil or butter. This will keep things from sticking to the pan. 62. Boil vinegar in a brand new fry­ ing pan to keep things from sticking to it. ft ! ft Thawing frozen meat 54. Seal the meat in a plastic bag and place in a bowl of very warm water. Or, put in a bag and let cold water run over it for an hour or so. Hurry-up hamburgers 63. Poke a hole in the middle of the patties while shaping them. The burgers will cook faster and the holes will disappear when done. Caked or clogged salt 55. Tightly wrap a piece of alumi­ num foil around the saltshaker. This will keep the dampness out of the salt. To prevent clogging, keep 5 to lOgrains of rice inside your shaker. Shrinkless links 64. Boil sausage links for about 8 minutes before frying and they will shrink less and not break at all. Or. you can roll them lightly in flour before frying. Soggy potato chips, cereal and crackers 56. If potato chips lose their fresh­ ness. place under the broiler for a few moments. Care must be taken not to brown them. You can crisp soggy cereal and crackers by put­ ting them on a cookie sheet and heating for a few minutes in the oven. Frozen bread 65. Put frozen bread loaves in a clean brown paper bag and place for 5 minutes in a 325° oven to thaw completely. Removing the corn silk 66. Dampen a paper towel or terry cloth and brush downward on the cob of corn. Every strand should come off. Pancake syrup 57. To make an inexpensive syrup for pancakes, save small amounts of leftover jams and jellies in a jar. Or. fruit-flavored syrup can be made by adding 2 cups sugar to 1 cup of any kind of fruit juice and cooking until it boils. Nuts 67. Toquicklycrackalargeamount of nuts, put in a bag and gently hammer until they are cracked open. Then remove nutmeats with a pick. 68. If nuts are stale, place them in the oven at250° F. and leave them there for 5 or 10 minutes. The heat will revive them. Easy topping 58. A good topping for ginger­ bread. coffeecake, etc., can eas­ ily be made by freezing the syrup from canned fruit and adding 1 tablespoon of butter and 1 table­ spoon of lemon juice to 2 cups of syrup. Heat until bubbly, and thicken with 2 tablespoons of flour. Preventing boil-overs 69. Add a lump of butter or a few teaspoons of cooking oil to the water. Rice, noodles or spaghetti will not boil over or stick together. Tasty cheese sandwiches 59. Toast cheese sandwiches in a frying pan lightly greased with ba- 5 Softening butter 70. Soften butter quickly by grating it. Or heat a small pan and place it upside-down over the butter dish for several minutes. Or place in the microwave for a few seconds. Measuring sticky liquids 71. Before measuring honey or syrup, oil the cup with cooking oil and rinse in hot water. Scalded milk 72. Add a bit of sugar (without stir­ ring) to milk to prevent it from scorching. 73. Rinse the pan with cold water before scalding milk, and it will be much easier to clean. Tenderizing meat 74. Boiled meat: Add a tablespoon of vinegar to the cooking water. 75. Tough meat or game: Make a marinade of equal parts cooking vinegar and heated bouillon. Mari­ nate for 2 hours. 76. Steak: Simply rub in a mixture of cooking vinegar and oil. Allow to stand for 2 hours. 77. Chicken: To stew an old hen. soak it in vinegar for several hours before cooking. It will taste like a spring chicken. Instant white sauce 78. Blend together 1 cup soft butter and I cup flour. Spread in an ice cube tray, chill well, cut into 16 cubes before storing in a plastic bag in the freezer. For medium­ thick sauce, drop 1 cube into 1 cup of milk and heat slowly, stirring as it thickens. Unpleasant cooking odors 79. While cooking vegetables that give off unpleasant odors, simmer a small pan of vinegar on top of the stove. Or. add vinegar to the cook­ ing water. To remove the odor of fish from cooking andserving imple­ ments, rinse in vinegar water. �Don’t lose those vitamins 80. Put vegetables in water after the water boils - not before - to be sure to preserve all the vegetables' vitamins. Unmolding gelatin 89. Rinse the mold pan in cold wa­ ter and coat with salad oil. The oil will give the gelatin a nice luster and it will easily fall out of the mold. Clean and deodorize your cutting board 81. Bleach it clean with lemonjuice. Take away strong odors like onion with baking soda. Just rub it in. Leftover squash 90. Squash that is left over can be improved by adding some maple syrup before reheated. Keep the color in beets 82. If you find that your beets tend to lose color when you boil them, add a little lemon juice. No-smell cabbage 83. Two things to do to keep cab­ bage smell from filling the kitchen: don't overcook it (keep it crisp) and put half a lemon in the water when you boil it. A great energy saver 84. When you're near the end of the baking time, turn the oven off andkeepthedoorclosed. Theheat will stay the same long enough to finish baking your cake or pie and you'll save all that energy. Grating cheese 85. Chill the cheese before grating and it will take much less time. Special looking pies 86. Give a unique look to your pies by using pinking shears to cut the dough. Make a pinked lattice crust! Removing ham rind 87. Before placing ham in the roast­ ing pan, slit rind lengthwise on the underside. The rind will peel away as the ham cooks, and can be easily removed. Sluggish catsup 88. Push a drinking straw to the bot­ tom of the bottle and remove. This admits enough air to start the cat­ sup flowing. No-spill cupcakes 91. An ice cream scoop can be used to fill cupcake papers without spilling. Slicing cake or torte 92. Use dental floss to slice evenly and cleanly through a cake or torte - simply stretch a length of the floss taut and press down through the cake. Ice cream 93. Buy bulk quantities of ice cream and pack in small margarine con­ tainers. These provide individual servings. ■ Nutritious rice 108. Cook rice in liquid saved from cooking vegetables to add flavor and nutrition. A nutty taste can be achieved by adding wheat germ to the rice. Fake sour cream 99. to cut down on calories, run cottage cheese through the blender. It can be flavored with chives, extracts, etc., and used in place of mayonnaise. Perfect noodles 109. When cooking noodles, bring required amount of water to a boil, add noodles, turn heat off and al­ low to stand for 20 minutes. This prevents overboiling and the chore of stirring. Noodles won't stick to the pan with this method. Browned butter 100. Browning brings out the flavor of the butter, so only half as much is needed for seasoning vegetables if it is browned before it is added. Cooking dried beans 101. When cooking dried beans, add salt after cooking; if salt is added at the start, it will slow the cooking process. k.3 Canning peaches 94. Don’t bother to remove skins when canning or freezing peaches. They will taste better and be more nutritious with the skin on. Tasty carrots 102. Adding sugar and horseradish to cooked carrots improves their flavor. Carrot marinade 103. Marinate carrot sticks in dill pickle juice. Clean cukes 104. A ball of nylon net cleans and smooths cucumbers when making pickles. Angel food cookies 95. Stale angel food cake can be cut into '/j" slices and shaped with cookie cutters to make delicious "cookies". Just toast in the oven for a few minutes. Fresh garlic 105. Peel garlic and store in a cov­ ered jar of vegetable oil. The garlic will stay fresh and the oil will be nicely flavored for salad dressings. How to chop garlic 96. Chop in a small amount of salt to prevent pieces from sticking to the knife or chopped board. Then pulverize with the tip of the knife. Excess fat on soups or stews 97. Remove fat from stews or soups by refrigerating and eliminating fat as it rises and hardens on the sur­ face. Or add lettuce leaves to the pot - the fat will cling to them. Dis­ card lettuce before serving. Broiled meat drippings 98. Place a piece of bread under the rack on which you are broiling meat. Not only will this absorb the dripping fat. but it will reduce the chance of the fat catching on fire. rn Easy croutons 110. Make delicious croutons for soup or salad by saving toast, cut­ ting into cubes, and sauteing in garlic butter. Baked fish 111. To keep fish from sticking to the pan, bake on a bed of chopped onion, celery and parsley. This also adds a nice flavor to the fish. Non-sticking bacon 112. Roll a package of bacon into a tube before opening. This will loosen the slices and keep them from sticking together. Tasty hot dogs 113. Boil hot dogs in sweet pickle juice and a little water for a differ­ ent taste. Golden-brown chicken 114. For golden-brown fried chicken, roll it in powdered milk instead of flour. Leftover waffles 106. Freeze waffles that are left; they can be reheated in the toaster. Doubler boiler hint 115. Toss a few marbles in the bot­ tom of a double boiler. When the water boils down, the noise will let you know! Fluffy rice 107. Rice will be fluffier and whiter if you add 1 teaspoon of lemon juice to each quart of water. Flour puff 116. Keep a powder puff in your flour container to easily dust your rolling pin or pastry board. J �Jar labels 117. Attach canning labels to the lids instead of the sides of jelly jars, to prevent the chore of removing the labels when the contents are gone. Different meatballs 118. Try using crushed cornflakes or corn bread instead of bread crumbsin a meatball recipe. Or use onion-flavored potato chips. CLEAN-UP TIPS Appliances 119. To rid yellowing from white appliances try this: Mix together: V2 cup bleach. ‘/t cup baking soda and 4 cups warm water. Apply with a sponge and let set for lOminutes. Rinse and dry thoroughly. 120. Instead of using commercial waxes, shine with rubbing alcohol. 121. For quick clean-ups. rub with equal parts of water and house­ hold ammonia. 122. Or. try club soda. It cleans and polishes at the same time. sauce or catsup. The tarnish will disappear. 129. Clean with toothpaste and rinse. Burnt and scorched pans 130. Sprinkle burnt pans liberally with baking soda, adding just enough water to moisten. Let stand forseveralhours. You can generally liftthe burned portionsright out of thepan. 131. Stubborn stains on non-stick cookware can be removed by boiling 2 tablespoons of baking soda, V2 cup vinegar and 1 cup water for lOminutes. Re-season pan with salad oil. Cast-iron skillets 132. Clean the outside of the pan with commercial oven cleaner. Let set for 2 hours and the accumu­ lated black stains can be removed with vinegar and water. Can opener 133. Loosen grime by brushing with an old toothbrush. To thoroughly clean blades, run a paper towel through the cutting process. Blender 123. Fill part way with hot water and add a drop of detergent. Cover and turn it on for a few sec­ onds. Rinse and drain dry. Enamelware or casserole dishes 134. Fill a dish that contains stuck food bits with boiling water and 2 tablespoons of baking soda. Let it stand and wash out. Breadboards 124. To rid cutting board of onion, garlic or fish smell, cut a lime or lemon in 2 and rub the surface with the cut side of the fruit. 125. Or. make a paste of baking soda and water and apply gener­ ously. Rinse. Dishes 135. Save time and money by us­ ing the cheapest brand of dishwashing detergent available, but add a few tablespoons of vin­ egar to the dishwater. The vinegar will cut the grease and leave your dishes sparkling clean. 136. Be fore washing fine china and crystal, place a towel on the bot­ tom of the sink to act as a cushion. 137. To remove coffee or tea stains and cigarette burns from fine china, rub with a damp cloth dipped in baking soda. Copper pots 126. Fill a spray bottle with vinegar and add 3 tablespoonsofsalt. Spray solution liberally on copper pot. Let set for a while, thensimplyrub clean. 127. Dip lemon halves in salt and rub. 128. Or, rub with Worcestershire Dishwasher 138. Run a cup of white vinegar through the entire cycle in an empty dishwasher to remove all soap film. Clogged drains 139. When a drain is clogged with grease, pour a cup of salt and a cup of baking soda into the drain followed by a kettle of boiling wa­ ter. The grease will usually dissolve immediately and open the drain. 140. Coffee grounds are a no-no. They do a nice job of clogging, especially if they get mixed with grease. Garbage disposal 141. Grind a half lemon or orange rind in the disposal to remove any unpleasant odor. Glassware 142. Never put a delicate glass in hot water bottom side first; it will crack from sudden expansion. The most delicate glassware will be safe if it is slipped in edgewise. 143. Vinegar is a must when wash­ ing crystal. Rinse in 1 partvinegarto 3 parts warm water. Air dry. 144. When one glass is tucked in­ side another, do not force them apart. Fill the top glass with cold water and dip the lower one in hot water. They will come apart with­ out breaking. Grater 145. For a fast and simple clean-up. rub salad oil on the grater before using. 146. Use a toothbrush to brush lemon rind, cheese, onion or what­ ever out of the grater before wash­ ing it. Meat grinder 147. Before washing, run a piece of bread through it. Oven 148. Following a spill, sprinkle with salt immediately. When oven iscool. brush off burnt food and wipe with a damp sponge. 149. Sprinkle bottom of oven with automatic dishwasher soap and cover with wet paper towels. Let stand for a few hours. 150. A quick way to clean oven parts is to place a bath towel in the bathtub and pile all removable parts from the oven onto it. Draw enough hot water to just cover the parts and sprinkle a cup of dish­ washer soap over it. While you are cleaning the inside of the oven, the rest will be cleaning itself. 151. An inexpensive oven cleaner: Set oven on warm for about 20 minutes, then turn off. Place a small dish of full strength ammonia on the top shelf. Put a large pan of boiling water on the bottom shelf and let it set overnight. In the morning, open oven and let it air a while before washing off with soap and water. Even the hard baked-on grease will wash off easily. Plastic cups, dishes and containers 152. Coffee or tea stains can be scoured with baking soda 153. Or, fill the stained cup with hot water and drop in a few denture cleansertablets. Let soak for J hour. 154. To rid foul odors from plastic containers, place crumpled-up newspaper (black and white only) into the container Cover tightly and leave overnight. Refrigerator 155. To help eliminate odors fill a small bowl with charcoal (the kind used for potted plan ts) and place it on a shelf in the refrigerator. It ab­ sorbs odors rapidly. 156. An open box of baking soda will absorb food odors for at least a month or two. 157. A little vanilla poured on a piece of cotton and placed in the refrigerator will eliminate odors. 158. To prevent mildew from form­ ing. wipe with vinegar. The acid effectively kills the mildew fungus. 159. Use a glycerine-soaked cloth to wipe sides and shelves. Future spills wipe up easily. And after the freezer has been defrosted, coat J �the inside coils with glycerine. The next time you defrost, the ice will loosen quickly and drop off in sheets. 160. Wash inside and out with a mixture of 3 tablespoons of baking soda in a quart of warm water. Sinks 161. For a sparkling white sink, place paper towels across the bottom of your sink and saturate with house­ hold bleach. Let set for V2 hour or so. 162. Rub stainless steel sinks with lighter fluid if rust marks appear. After the rust disappears, wipe with your regular kitchen cleanser. 163. Use a cloth dampened with rubbing alcohol to remove water spots from stainless steel. 164. Spots on stainless steel can also be removed with white vin­ egar. 165. Club soda will shine up stain­ less steel sinks in a jiffy. Sponges 166. Wash in your dishwasher or soak overnight in salt water or bak­ ing soda added to water. Teakettle 167. To remove lime deposits, fill with equal parts of vinegar and water. Bring to a boil and allow to stand overnight. Thermos bottle 168. Fill the bottle with warm water, add 1 teaspoon of baking soda and allow to soak. against the surface and reseal the carton. have to buy them again. Formica tops 171. Polish them to a sparkle with club soda. Lemons 181. Store whole lemons in a tightly sealed jar of water in the refrigera­ tor. They will yield much more juice than when first purchased. KEEPING FOODS FRESH AND FOOD STORAGE Limes 182. Store limes, wrapped in tissue paper, on lower shelf of the refrig­ erator. Celery and lettuce 172. Store in refrigerator in paper bags instead of plastic. Leave the outside leaves and stalks on until ready to use. Smoked meats 183. Wrap ham or bacon in a vin­ egar-soaked cloth, then in waxed paper to preserve freshness. Onions 173. Wrap individually in foil to keep them from becoming soft or sprout­ ing. 174. Once an onion has been cutin half, rub the leftover side with but­ ter and it will keep fresh longer. Strawberries 184. Keep in a colander in the re­ frigerator. Wash just before serving. Soda crackers 185. Wrap tightly and store in the refrigerator. Cheese 175. Wrap cheese in a vinegardampened cloth to keep it from drying out. Vegetables with tops 186. Remove the tops on carrots, beets, etc. before storing. Milk 176. Milk at room temperature may spoil cold milk, so don't pour back into the carton. Bread 187. A rib of celery in your bread bag will keep the bread fresh for a longer time. Brown sugar 177. Wrap in a plastic bag and store in refrigerator In a coffee can with a snap-on lid. Cookies 188. Place crushed tissue paper on the bottom of your cookie jar. Cocoa Cottage cheese 189. Store carton upside-down. It will keep twice as long. 178. Store cocoa in a glass jar In a dry and cool place. Tin pie pans 169. Remove rust by dipping a raw potato in cleaning powder and scouring. Cakes 179. Putting half an apple in the cake box will keep cake moist. Fingerprintsoffthekitchen doorand walls 170. Take away fingerprints and grime with a solution of half water and half ammonia. Put in a spray bottle from one of these expensive cleaning products, you'll never Ice cream 180. Ice cream that has been opened and returned to the freezer sometimes forms a waxlike film on the top. Topreventthis, afterpart of the Ice cream has been removed press a piece of-waxed paper Jr Garlic 190. Garlic cloves can be kept in the freezer. When ready to use. peel and chop before thawing. 191. Or, garlic cloves will never dry out if you store them in a bottle of cooking oil. After the garlic is used up. you can use the garlic-flavored oil for salad dressing. Honey 192. Put honeyin smallplastic freezer containers to prevent sugaring. It also thaws out in a short time. Marshmallows 193. They will not dry out if stored in the freezer. Simply cut with scissors when ready to use. Olive oil 194. You can lengthen the life of olive oil by adding a cube of sugar to the bottle. Parsley 195. Keep fresh and crisp by storing in a wide-mouth jar with a tight lid. Parsley may also be frozen. Popcorn 196. It should always be kept in the freezer. Not only will it stay fresh, but freezing helps eliminate "oldmaids'. SUBSTITUTES For bread crumbs 197. Use crushed corn or wheat flakes, or other dry cereal. Or use potato flakes. For butter 198. Use % cup of solid shortening plus ¥2 teaspoon of salt. For fresh milk 199. To substitute I cup of fresh milk, use ¥2 cup each of evaporated milk and water. 200. For 1 cup of whole milk, pre­ pare I liquid cup of nonfat dry milk and 2l/2 teaspoons butter or mar­ garine. For sugar 201. Use brown sugar, although it will result in a slight molasses flavor. For superfine sugar 202. Process regular granulated sugar in your blender. i �For red and green sweet pepper 203. Use canned pimientos. For vanilla extract 204. Use grated lemon or orange rind for flavoring instead. Or try a little cinnamon or nutmeg. For flour 205. Use I tablespoon cornstarch instead of 2 tablespoons of flour. Or try using instant potatoes or corn­ meal. For buttermilk 206. Use 1 tablespoon of lemon juice or vinegar and enough fresh milk to make 1 cup. Let it stand 5 minutes before using. For catsup 207. Use a cup of tomato sauce added to 1 % cups of brown sugar. 2 tablespoons of vinegar. V4 tea­ spoon of cinnamon and a dash of ground cloves and allspice. For unsweetened chocolate 208. Use 1 tablespoon ofshortening plus 3 tablespoons of unsweetened cocoa to equal I square of unsweetened chocolate. For corn syrup 209. Use V4 cup of water or other type ofliquid called for in the recipe, plus 1 cup of sugar. For eggs 210. Add3 or4 extra tablespoons of liquid called for in the recipe. Or, when you're 1 egg shy for a recipe that calls for many, substitute 1 tea­ spoon of cornstarch. For cake flour 211. Use 7 /s cup of all-purpose flour for each cup of cake flour called for in a recipe. For fresh herbs and spices 212. For 'A the amount of dried herbs or spices. Dried herbs are more concentrated. For honey 213. To substitute 1 cup of honey, use I lA cups ofsugar and 'A cup of water or other liquid called for in the recipe. peroxide, wash again. rS'i rSi I II. TO REMOVE STAINS FROM WASHABLES Alcoholic beverages 214. Pre-soak or sponge fresh stains immediately with cold water, then with cold water and glycerine. Rinse with vinegar for a few seconds if stain remains. These stains may turn brown with age. If wine stain re­ mains, rub with concentrated de­ tergent; wait 15 minutes: rinse. Re­ peat if necessary. Wash with deter­ gent in ho ttest water safe for fabric. Blood 215. Pre-soak in cold or warm water at least 30 minutes. If stain remains, soak in lukewarm ammonia water (3 tablespoons per gallon water). Rinse. Ifstain remains, work in deter­ gent, and wash, using bleach safe for fabric. Candle wax 216. Use a dull knife to scrape off as much as possible. Place fabric be­ tween 2 blotters or facial tissues and press with warm iron. Remove color stain with non-flammable dry cleaning solvent. Wash with deter­ gent in the hottest water safe for fabric. Chewing gum 217. Rub area with ice. then scrape off with a dull blade. Sponge with dry cleaning solvent; allow to air dry. Wash In detergent and hottest wafer safe for fabric. Chocolate and cocoa 218. Pre-soak stain In cold or warm water. Wash in hot water with de­ tergent. Remove any grease stains with dry cleaning solvent. If color remains, sponge with hydrogen ra r3 Coffee 219. Sponge or soak with cold wa­ ter as soon as possible. Wash, using detergent and bleach safe for fab­ ric. Remove cream grease stains with non-flammable dry cleaning solvent. Wash again. Crayon 220. Scrape with dull blade. Wash in hottest water safe for fabric, with detergent and 1 to 2 cups of bak­ ing soda. NOTE: If full load is crayon stained, take to cleaners or coin­ op dry cleaning machines. Deodorants 221. Sponge area with white vin­ egar. If stain remains, soak with de­ natured alcohol. Wash with deter­ gentin hottest water safe for fabric. & tip “T1 ■ J Dye 222. If dye transfers from a non­ colorfast item during washing, im­ mediately bleach discolored items. Repeat as necessary BEFORE dry­ ing. On whites use color remover. CAUTION: Do not use color remover in washer, or around washer and dryer as it may damage the finish. Egg 223. Scrape with dull blade. Pre­ soak in cold or warm water for at least 30 minutes. Remove grease with dry cleaning solvent. Wash in hottest water safe for fabric, with detergent. Fruit and fruit juices 224. Sponge with cold water. Pre­ soak in cold or warm water tor at least 30 minutes. Wash with deter­ gent and bleach safe for fabric. Grass 225. Pre-soak in cold water for at least 30 minutes. Rinse. Pre-treat with detergent, hot water, and bleach safe for fabric. On acetate and colored fabrics, use 1 part of alcohol to 2 parts water. Grease, oil, tar 226. Method 1: Usepowderor chalk absorbents to remove as much grease as possible. Pre-treat with detergent or non-flammable dry cleaning solvent, or liquid sham­ poo. Wash in hottest water safe for fabric, using plenty of detergent. 227. Method 2: Rub spot with lard and sponge with a non-flammable dry cleaning solvent. Wash in hot­ test water and detergent safe for fabric. Ink-ball-point pen 228. Pour denatured alcohol through stain. Rub in petroleumjelly. Sponge with non-flammable dry cleaning solvent. Soak in detergent solution. Wash with detergent and bleach safe for fabric. Lipstick 229. Loosen stain with a non-flam­ mable dry cleaning solvent. Rub detergent in until stain outline is gone. Wash in hottest water and detergent safe for fabric. Meat juices 230. Scrape with dull blade. Pre­ soak in cold or warm water for 30 minutes. Wash with detergent and bleach safe for fabric. Mildew 231. Pre-treat as soon as possible with detergent. Wash. If any stain remains, sponge with lemon juice and salt. Dry in sun. Wash, using hottest water, detergent and bleach safe for fabric. NOTE: Mil­ dew is very hard to remove; treat promptly. Milk, cream, ice cream 232. Pre-soak in cold or warm water for 30 minutes. Wash. Sponge any grease spots with non-flammable dry cleaning solvent. Wash again. Nail polish 233. Sponge with polish remover or banana oil. Wash. If stain remains, sponge with denatured alcohol to �which a few drops of ammonia have been added. Wash again. Do not use polish remover on ac­ etate or triacetate fabrics. Soft drinks 239. Sponge immediately with cold water and alcohol. Heat and de­ tergent may set stain. Paint 234. Oil base: Sponge stains with turpentine, cleaning fluid or paint remover. Pre-treat and wash in hot water. For old stains, sponge with banana oil and then with non-flam­ mable dry cleaning solvent. Wash again. 235. Water base: Scrape off paint with dull blade. Wash with deter­ gent in water as hot os is safe for fabric. Tea 240. Sponge or soak with cold wa­ ter as soon as possible. Wash using detergent and bleach safe for fab­ ric. Perspiration 236. Sponge fresh stain with ammo­ nia; old stain with vinegar. Pre-soak in cold or warm water. Rinse. Wash in hottest water safe for fabric. If fabric is yellowed, use bleach. If stain still remains, dampen and sprinkle with meat tenderizer. or pepsin. Let stand 1 hour. Brush off and wash. For persistent odor, sponge with colorless mouthwash. Rust 237. Soak in lemon juice and salt or axolic acid solution (3 tablespoons oxalic acid to I pint warm water). A commercial rust remover may be used. CAUTION: HANDLE POISON­ OUS RUST REMOVERS CAREFULLY. KEEP OUT OF REACH OF CHILDREN. NEVER USE OXALIC ACID OR ANY RUST REMOVER AROUND WASHER OR DRYER AS IT CAN DAMAGE THE FINISH. SUCH CHEMICALS MAYALSO REMOVE PERMANENT PRESS FAB­ RIC FINISHES. Scorch 238. Wash with detergent and bleach safe for fabric. On heavier scorching, cover stain with cloth dampened with hydrogen perox­ ide. Cover this with dry cloth and press with hot iron. Rinse well. CAU­ TION: Severe scorching cannot be removed because of fabric dam­ age. III. CARPETS AND FLOORS Flattened shag carpets 241. Raise flattened spots in your carpet where heavy furniture has stood by using a steam iron. Hold the iron over the spot and build up a good steam. Then brush up the carpet. Candle drippings 242. For spilled wax on carpet, use a brown paper bag as a blotter and run a hot iron over it, which will absorb the wax. Dog stains 243. Blot up excess moisture with papertowel. Pour club soda on the spot and continue blotting. Lay a towel overthe spot and set a heavy object on top in order to absorb all the moisture. Rug care 244. When washing and drying foam-backed throw rugs, never wash in hot water, and use the "air only" dryer setting to dry. Heat will ruin foam. Cleaning rugs 245. If the rug is only slightly dirty, you can clean it with cornmeal. Use a stiff brush to work the corn­ meal into the pile of the rug. Take it all out with the vacuum. What to do with new carpet 246. Wait about 3 months before attempting to clean your new car­ pet. Itneeds that amount of time to spring up and keep its normal nap. Spills on the rug 247. When spills happen, go to the bathroom and grab a can of shav­ ing cream. Squirt it on the spot then rinse off with water. Liven up your carpet 248. Give your carpet a new lease on life. Sprinkle some salt on it right before you vacuum. The rug will be much brighter when you have fin­ ished vacuuming. Ballpoint ink marks 249. Saturate the spots with hairspray. Allow to dry. Brush lightly with a solution of water and vin­ egar. Glue 250. Glue can be loosened by satu­ rating the spot with a cloth soaked in vinegar. Repairing braided rugs 251. Braided rugs often rip apart. Instead of sewing them, use clear fabric glue to repair. It's that fast and easy. Repairing a burn 252. Remove some fuzz from the carpet, either by shaving or pulling out with a tweezer. Roll into the shape of the bum. Apply a good cement glue to the backing of the rug and press the fuzz down into the burned spot. Cover with a piece of cleansing tissue and place a heavy book on top. This will cause the glue to dry very slowly and will get the best results. cold water and wet the spot, wip­ ing it up as you go. If a little bit remains, poursome ammonia onto the cool, wet cloth and ligh tly wipe that over the spot, too. Rinse it right away with cold water. Crayon Marks 255. Use silver polish to remove from vinyl tile or linoleum. Spilled nail polish 256. Allow to almost dry. then peel off of waxed floors or tile. Tar spots 257. Use paste wax to remove tar from floors. Works on shoes, too. Dusting floors 258. Stretch a nylon stocking over the dust mop. After using, discard the stocking and you will have a clean mop. Varnished floors 259. Use cold tea to clean wood­ work and varnished floors. Spilled grease 260. Rub floor with ice cubes to solidify grease. Scrape up excess and wash with soapy water. Quick shine 261. Put a piece of waxed paper under your dust mop. Dirt will stick to the mop and the wax will shine your floors. Unmarred floors 262. Put thick old socks over the legs of heavy furniture when mov­ ing across floors. Spot remover for outdoor carpeting 253. Spray spots liberally with a pre­ wash commercial spray. Let it set several minutes, then hose down and watch the spots disappear. Wood floor care 263. Never use water or water­ based cleaners on wood floors. Over a period of time, warping and swelling will develop. Blood on the rug 254. When you get blood on your rug. rub off as much os you can at first, then take a cloth soaked in Floor polisher 264. When cleaning the feltpads of your floor polisher, place the pads between layers of newspaper and �press with an iron to absorb built-up wax. Garage floors 265. In an area where a large amount of oil has spilled, lay several thicknesses of newspaper. Saturate the paper with water; press flat against the floor. When dry. remove the newspaper and the spots will have disappeared. Basement floors 266. Sprinkle sand on oily spots, let it absorb the oil. and sweep up. Fix those loose linoleum edges 267. Take a knife with some tile adhesive and work it under the loose part. Put a heavy weight, such as a big stack of books, over the whole area and keep it weighed down for the amount of time it says on the can of adhesive. Stop squeaking floors 268. Just dust some talcum powder between the cracks and it should do thejob. If you have really serious squeaking, it could be that you need to wedge in some slivers of wood to the underneath side. Heel marks 269. Just take a pencil eraser and wipe them off. IV. WINDOWS Window cleaning 270. Newspaper is much cheaper to use for drying freshly-washed windows than paper toweling. Drying windows 271. Dry the inside panes with upand-down strokes, and the outside with back-and-forth motions to see which side has smudges. Window cleaning solution 272. The best mixture for cleaning windows is l/2 cup of ammonia. 1 cup of white vinegar and 2 table­ spoons of cornstarch in a bucket of warm water. Cold weather window cleaning 273. Add V2 cup of rubbing alcohol to the above mixture on cold days to prevent ice from forming on your windows. Clean window sills 274. To remove spots on window sills, rub the surface with rubbing alcohol. Puttying windows 275. Mix some putty to match the woodwork before puttying win­ dows. Loosening window panes 276. Dig through old putty with a very hot instrument to loosen a win­ dow pane. Aluminum window frames 277. Use cream silver polish to clean aluminum window frames. Grease spots 278. Any cola drink will remove grease spots from windows. Numbered windows 279. When cleaning, painting or changing windows, number each with a ballpoint pen and put the corresponding number inside the proper window frame. Window shade tears 280. Repair with colorless nail pol­ ish. This works wonders on small tears. Cleaning screens 281. For a thorough job, brush on both sides with kerosene. Wipe with a clean cloth. This method will also prevent rust from forming. Be sure to dust the screens with a small paintbrush before you begin. 282. For smalljobs, rub a brush-type hair roller lightly over the screen and see how easily it picks up all the lint and dust. V. FURNITURE Fantastic polish 283. Use V3 cup each boiled lin­ seed oil, turpentine and vinegar. Mix together and shake well. Apply with a soft cloth and wipe com­ pletely dry. Wipe again with an­ other soft cloth. Do not try to boil your own linseed oil - it is not the same. Buy it at a hardware or paint store. To remove polish build-up 284. Mix '/2 cup vinegar and V2 cup water. Rub with a soft cloth that has been moistened with solution, but wrung out. Dry immediately with another soft cloth. Polishing carved furniture 285. Dip an old soft toothbrush into furniture polish and brush lightly. Cigarette burns 286. For small minor burns, try rub­ bing mayonnaise into the burn. Let set for a while before wiping off with a soft cloth. 287. Burns can be repaired with a wax stick (available in all colors at paint and hardware stores). Gently scrape away the charred finish. Heat a knife blade and melt the shellac stick against the heated blade. Smooth over damaged area with your finger. But always con­ sider the value of the furniture. It might be better to have a profes­ sional make the repair. 288. Or, make a paste of rottenstone (available at hardware stores) and salad oil. Rub into the burned spot only, following the grain of wood. Wipe clean with a cloth that has been dampened in oil. Wipe dry and apply your favorite furniture polish. Scratches 289. Make sure you always rub with the grain of the wood when repair­ ing a scratch. Walnut: Remove the meat from a fresh, unsalted walnut or pecan nut. Break it in half and rub the scratch with the broken side of the nut. 290. Mahogany: You can either rub the scratch with a dark brown crayon or buff with brown paste wax. 291. Red Mahogany: Apply ordi­ nary iodine with a number 0 artist's brush. 292. Maple: Combine equal amounts of iodine and denatured alcohol. Apply with a Q-tip, then dry. wax and buff. 293. Ebony: Use black shoe polish, black eyebrow pencil or black crayon. 294. Teakwood: Rub very gently with 0000 steel wool. Rub in equal amounts of linseed oil and turpen­ tine. 295. Light-finished furniture: Scratches can be hidden by using tan shoe polish. However, only on shiny finishes. 296. For all minor scratches: Cover each scratch with a generous amount of white petroleum jelly. Allow it to remain on for 24 hours. Rub into wood. Remove excess and polish as usual. 297. For larger scratches: Fill by rub­ bing with a wax stick (available in all colors at your hardware or paint store) or a crayon that matches the finish of the wood. Removing paper that is stuck to a wood surface 298. Do not scrape with a knife. Pour any salad oil. a few drops ata time, on the paper. Let set for a while and rub with a soft cloth. Re­ peat the procedure until the paper is completely gone. 299. Old decals can be removed easily by painting them with several coats of white vinegar. Give the vinegar time to soak in. then gently scrape off. Three solutions to remove white water rings and spots 300. Dampen a soft cloth with wa- �1 ter and put a dab of toothpaste on it. For stubborn stains, add baking soda to the toothpaste. 301. Make a paste of butter or mayonnaise and cigarette ashes. Apply to spot and buff away. 302. Apply a paste of salad oil and salt. Let stand briefly. Wipe and polish. Marble table-top stains 303. Sprinkle salt on a fresh-cut lemon. Rub very lightly over stain. Do not rub hard or you will ruin the polished surface. Wash off with soap and water. 304. Scour with a water and baking soda paste. Let stand for a few minutes before rinsing with warm water. £ 313. To prevent drying out, apply lemon oil occasionally. 314. Never let wicker freeze. This will cause cracking and splitting. 315. Wash with a solution of warm salt water to keep from turning yel­ low. I Metal furniture 316. To remove rust, a good scrub­ bing with turpentine should accom­ plish this job. Leather upholstery 318. Prevent leather from cracking by polishing regularly with a cream made of 1 part vinegar and 2 parts linseed oil. Clean with a damp cloth and saddle soap. Plastic table tops 306. You will find that a coat of Turtle Wax is a quick pick-up for dulled plastic table tops and counters. 307. Or. rub in toothpaste and buff. Grease stains 319. Absorb grease on furniture by pouring salt on the spill immedi­ ately. Glass table tops 308. Rub in a little lemon juice. Dry with paper towels and shine with newspaper for a sparkling table. 309. Toothpaste will remove small scratches from glass. VI. LAUNDRY Chrome cleaning 310. For sparkling clean chrome without streaks, use a cloth damp­ ened in ammonia. Removing glue 311. Cement glue can be removed by rubbing with cold cream, pea­ nut butter or salad oil. Wicker 312. Wicker needs moisture, so use a humidifier in the winter. Spot removal 321. Two parts water and one part rubbing alcohol are the basic in­ gredients in any commercial spot remover. Clean machine 322. Fill yourwasherwith warm water and add a gallon of distilled vin­ egar. Run the machine through the entire cycle to unclog and clean soap scum from hoses. Final rinse 324. Adda cup of white vinegar to the final rinse when washing clothes to make sure the alkalines in the soap are dissolved. Bedroom ironing 334. A good place to iron is in the bedroom. Closets are nearby to hang clothes up immediately, and the bed makes a good surface on which to fold clothes and separate items into piles. Whiter fabric 326. Linen or cotton can be whit­ ened by boiling in a mixture of 1 part cream of tartar and 3 parts water. Whitest socks 327. Boil socks in water to which a lemon slice has been added. Clean work clothes 328. To your wash water, add /z cup of household ammonia. <1 Soiled upholstery 320. Rub soiled cotton upholstery fabric with an artgum eraser or squares (purchased at stationery store). Remove creases from hems 333. Sponge material with a white vinegar solution and press flat to remove creases in hems. Hand-washed sweaters 325. Add a capful of hair cream rinse to the final rinse water when washing sweaters. Vinyl upholstery 317. Never oil vinyl as this will make it hard. It is almost impossible to soften again. For proper cleaning, sprinkle baking soda or vinegar on a rough, damp cloth, then wash with a mild dishwashing soap. Removing candle wax from wooden finishes 305. Soften the wax with a hairdryer. Remove wax with paper toweling and wash down with a solution of vinegar and water. Too sudsy 323. When your washer overflows with too many suds, sprinkle salt in the water - the suds will disappear. j .. i Freshen feather pillows 329. Put feather pillows in the dryer and tumble, then air outside. Lintless corduroy 330. While corduroy is still damp, brush with clothes brush to remove all lint. Ironing tip 331. When pressing pants, iron the top part on the wrong side. Iron the legs on the right side. This gives the pockets and waistband a smooth look. Creaseless garments 332. Take an empty cardboard pa­ per towel roll and cut through it lengthwise. Slip it over a wire hanger to prevent a crease from forming in the garment to be hung on the hanger. Ironing board cover 335. When washing your ironing board cover, attach it to the board while it is still damp. When it dries, the surface will be completely smooth. 336. Starch your ironing board cover. This helps the cover stay clean longer. Lint remover 337. Add a yard of nylon netting to your dryer with the wet clothes - it will catch most of the lint. Washer advice 338. Button all buttons on clothing and turn inside out before putting into the washer. Fewer buttons will fall off and garments will fade less if turned inside out. Soiled collars 339. Use a small paintbrush and brush hair shampoo into soiled shirt collars before laundering. Sham­ poo is made to dissolve body oils. Faster ironing 340. Place a strip of heavy-duty aluminum foil over the entire length of the ironing board and coverwith pad. As you iron, heat will reflect through to the underside of the garment. Ironing embroidery 341. Lay the embroidery piece up­ side-down on a Turkish towel be­ fore ironing. All the little spaces between the embroidery will be smooth when you are finished. �r Dripping faucet 362. If the drip occurs during the night and you can't sleep, simply wrap a cloth around the opening of the faucet. the bath mat. VII. BATHROOM Bathroom tile 342. Rub ordinary car wax into your ceramic bathroom tiling to clean and refinish. Let it stand 10 minutes and buff or polish. 343. Useatypewritererasertoclean spaces between bathroom tiles. Metal shower head 344. To clean mineral deposits from a clogged shower head, boil it with half a cup of white vinegar and 1 quart of vinegar for awhile. Plastic shower head 345. Soak a plastic shower head in a hot vinegar and water mixture to unclog it. Shower curtains 346. Before hanging shower cur­ tains, soak them in a salt water solu­ tion to prevent mildew. 347. To remove mildew on shower curtains, wash them in hot soapy water, rub with lemon juice, and let them dry in the sun. Bathroom fixtures 348. Dip a cloth in kerosene or rub­ bing alcohol to remove scum from your bathroom fixtures. Removing film and scum 349. Use a piece of very fine steel wool to remove film from the shower stall. Porcelain cleaners 350. Lighter fluid will remove most dark, stubborn stains from sink and bathtub. Yellowed bathtub 351. Restore whiteness to a yellowed bathtub by rubbing with a salt and turpentine solution. Shower mat tip 352. Dip a stiff brush in a kerosene and warm water solution to clean Rust stains 353. Spread a paste of hydrogen peroxide and cream of tartar over the area, and add a few drops of ammonia. Let it stand for 2 or 3 hours. Rusty tile 354. Rust stains on tile can be re­ moved with kerosene. Cleaning shower doors 355. Rub glass shower doors with a white vinegar-dampened sponge to remove soap residue. Sweet-smelling bathroom 363. Place a fabric softener sheet in the wastepaper basket. Or, add a touch offragrancebydabbingyour favorite perfume on a light bulb. When the light is on. the heat re­ leases the aroma. Dl ILL g VIII. HANDYPERSON Steam-free mirror 356. If your medicine cabinet has two sliding mirrors, slide one side open before taking a bath or shower. After the bath, you 'll have one clean mirror instead of two that are steamed and foggy. i- t Steamy bathrooms 357. If you run about an inch of cold water before adding hot water to your bath, there will be absolutely no steam in your bathroom. Medicine cabinet 358. It's a good idea to go through your medicine cabinet several times a year and throw away medicines that are old or outdated. They could be dangerous. Easy bathroom cleaning 359. Clean your bathroom after a steamy bath or shower. The walls, fixtures, etc.. will be much easier to clean because the steam will have loosened the dirt. Sink cleaners 360. Light stains can often be re­ moved by simply rubbing with a cut lemon. 361. For dark stains, and especially rust, rub with a paste of borax and lemon juice. Leaky vase 364. Fix a leaky vase by coating the inside with paraffin and letting it harden. Plywood cutting 365. Put a strip of masking tape at the point of plywood where you plan to begin sawing to keep it from splitting. .bi I it s* V Locating wall studs 366. Move a pocket compass along the wall. When the needle moves, usually the stud will be located at that point. Studsare usually located 16' apart. ii & It: Fraying rope 367. Shellac the ends of the rope to prevent fraying. 368. Heat the cut end of nylon cord over a match flame to bond the end together. Loosening rusty bolts 369. Apply a cloth soaked in any carbonated soda to loosen rusted bolts. Sandpaper hint 370. By dampening the backing on sandpaper, it will last longer and resist cracking. Tight screws 371. Loosen a screw by putting a couple of drops of peroxide on it and letting it soak in. Screwdriver tip 372. Keep a screwdriver tip from slipping by putting chalk on the blade. Loosening joints 373. Loosen old glue by applying vinegar from an oil can to the joint. Rule to remember 374. Left is loose and right is tight. Sticking drawers 375. Rub the runners of drawers with a candle or a bar of soap so they will slide easily. Stubborn locks 376. Dip key into machine oil or graphite to loosen up a lock. Loose draw knobs 377. Before inserting a screw into the knob, coat with fingernail polish to hold it tightly. Slamming doors 378. Reduce the noise level in your home by putting self-sticking pro­ tective pads on the inside edges of cabinet doors, cupboards, etc. Icy sidewalk tip 379. Sprinkle sand through a strainer on an icy sidewalk to distribute evenly. Garbage can tip 380. Garbage cans will last longer if they are painted. Use primer on galvanized metal, then paint with matching house paint. Towel rack tip 381. Replace the bottom screws of towel racks with cup hooks. Small towels and washcloths may be hung from them. Screen repair 382. Use clear cement glue to repair a small hole in wire screening. �Hairdryer hint 383. Thaw a frozen pipe with a por­ table hairdryer. and redheads, a few tablespoons of apple cider vinegar in the rinse water. Finding a gas leak 384. Lather the pipes with soapy water. The escaping gas will cause the soapy water to bubble, reveal­ ing the damaged areas. You can make a temporary plug by moist­ ening a cake of soap and pressing it over the spot. When the soap hardens, it will effectively close the leak until the gasman comes. Broken lipstick 393. Hold a match under the bro­ ken ends until they melt enough to adhere to each other. Cool in the refrigerator. Hanging pictures 385. Before you drive nails into the wall, mark the spot with an X of cellophane tape. This trick will keep the plaster from cracking wh en you start hammering. 386. When the landlady says, "no nails in the wall’, hang pictures with sewing machine needles. They will hold up to 30 pounds. IX. BEAUTY Natural facial 387. A good and inexpensive facial to try: mash half an avocado, spread thickly on face, and remove with warm water 20 minutes later. Cuticle treatment 388. Apply a mixture of equal parts of castor oil and white iodine to your cuticles every night. Sunburn relief 389. A wonderful relief for sunburn pain is the application of mint-fla­ vored milk of magnesia to the skin. 390. Dab on some apple cider vin­ egar. The pinkness and pain will disappear. 391. For a super bad burn, put on a paste of water and baking soda. Hair shiner 392. These hair rinses will remove soap film andshine hair: For blondes, rinse water containing a few table­ spoons oflemonjuice. For brunettes Nail polish 394. Don't throw away that gummy nail polish. Place the bottle in boil­ ing water to bring it back to its original consistency. 395. Instead of storing the nail pol­ ish bottle right-side-up, put it on its side. Stir it up with the brush when you need some. 396. Before you put on polish, put vinegar on your nails. It will clean them completely and help nail polish stick longer. Deodorant 397. Tomakeyourownpump-spray deodorant, just add 4 tablespoons of alum to 1 quart of water. Mix it up and put into a spray bottle. If you want a scent, add your favorite cologne. Your own manicure 398. Soak your hands in warm wa­ ter with lemon juice added. Take them out after about 8 minutes. Rub some lemon peeloverthe nails while you gently push back the cu­ ticle. Then buff with a soft cloth. Baking soda for teeth 399. Baking soda instead of tooth­ paste does as good a job. It also works on dentures. Cleaning combs and brushes 400. A solution of baking soda and hot water cleans hair brushes and combs. Hair conditioner 401. Mayonnaise gives dry hair a good conditioning. Apply Vz cup mayonnaise to dry, unwashed hair. Cover with plastic bag and wait for 15 minutes. Rinse a few times be- T\ fore shampooing thoroughly. garments. Homemade dry shampoo 402. Mix together 1 tablespoon salt and l/z cup cornmeal for your own homemade dry shampoo. Transfer to a larger-holed shaker, sprinkle it on oily hair lightly and brush out dirt and grime. 403. Baby powder or cornstarch can also be used as dry shampoos. Patterns 412. Instead of trying to fit used patterns back into their envelopes, store them in plastic bags. 413. Keep patterns from tearing and wrinkle-free by spraying with spray starch. Tired eyes 404. Place fresh cold cucumber slices on your eyelids to rid them of redness and puffiness. Recycled elastic 414. Remove elastic waistband from usedpantyhose for use in other sewing projects. Heavy seams 415. Rub seams with a bar of soap to allow a sewing machine needle to easily pass through. X. SEWING Threading needles 405. Apply some hair spray to your finger and to the end of the thread, stiffening it enough to be easily threaded. Sharp machine needles 406. Sharpen sewing machine needles by stitching through sand­ paper. Buttons 407. Coat the center of buttons with clear nail polish and they'll stay on longer. 408. On a four-hole button, sew through two holes at a time, knot­ ting the thread and tying off for each set of holes. 409. Use dentalflossorelastic thread to sew buttons on children's cloth­ ing. The buttons will take a lot of wear before falling off. Dropped needles and pins 410. Instead of groping around your floor for fallen needles and pins, keep a magnet in your sewing kit. Simply sweep it across your rug to pick up those strays. Sewing machine oil 411. Stitch through a blotter after oiling your sewing machine to pre­ vent extra oil from damaging your Sewing on nylon 416. When repairing seams on ny­ lon jackets or lingerie, make thejob a lot simpler by placing a piece of paper underneath the section you are going to sew. Stitch through the fabric and paper. When finished, tear the paper off. �9(ptes from the cfeskjfSara. Lynne Dear Friend, We hope you’ve enjoyed preparing and eating the delicious recipes in this book. This is a special cookbook not only because it contains many tantalizing treats, but also because it’s one that we printed. The majority of the cookbooks we produce are for non­ profit groups or organizations trying to raise funds. Selling cookbooks is very profitable because they’re used by everyone, young and old alike. Besides fund-raising cookbooks, we also produce family cookbooks. These cookbooks can contain a mixture of family recipes, photos, memories and history. A family cookbook makes a great gift for your family or is a nice project for your next reunion. If putting together a cookbook for your group or family interests you, give us a call or drop us a line and we’ll send you our FREE cookbook guide. 4 4 Cookbooks have been our specialty for over 20 years. We offer quality cookbooks at reasonable prices and we can help you create a cookbook you’ll be proud of. With Warm Regards, _^aAA)CMnmj Sara Lynne V T? w 507 Industrial Street Publishing Co. Waverly, Iowa 50677 Phone: 1-800-383-1679 Fax: 319-352-5338 �h Kents Hill School Community Cookbook Kents Hill School Parents Committee P.O. Box 257 Kents Hill, ME 04349-0257 Telephone: (207) 685-4914 Please send p► I*► [V have included $1.50 per copy for postage and handling. Enclosed is my check or money order for $ if*J > Name: t* Address: I copies of your cookbook at $8.00 per copy. I City, State, Zip: Kents Hill School Community Cookbook Kents Hill School Parents Committee P.O. Box 257 Kents Hill, ME 04349-0257 Telephone: (207) 685-4914 Please send copies of your cookbook at $8.00 per copy. I have included $1.50 per copy for postage and handling. Enclosed is my check or money order for $------------------ - • Name: Address: City, State, Zip: �f> rrI I[ �� Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Commemoration Publications Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Kents Hill Community Cookbook Date A point or period of time associated with an event in the lifecycle of the resource 1994-1995