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June 2010 |
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Vol. III Issue 5 |
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Page 2 |
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Thomas Lee House c. 1660 |
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East Lyme Historical Society |
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Founded 1897 |
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Newsletter |
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Page 3 |
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East Lyme Historical Society All Rights Reserved 2010 |
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Summer and Fall Events
June 4 Annual Meeting and Picnic Thomas Lee House 6 P.M. BYOB and Picnic Baskets Annual reports and election of officers
June 12, Open House 10 AM to 4 PM Guided House Tours Colonial Activities, Children’s games School House classes, Animals Tea on the Dr. Lee Cottage Porch And much more
July 3rd and 4th Annual Flea Market September 4th and 5th 9 AM to 4 PM On the Lee House Grounds See details on the following page!
September 11 and 12 Lee Family Anniversary Gathering
October 15 Pot Luck Supper Niantic Bay Yacht Club 6 PM, BYOB and bring a dish with utensils |
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Page 1 |
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350th ANNIVERSARY |
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Meet Elisha Lee of the French and Indian War and his wife Pheobe. Meet Violet their household slave. Meet Abigail Lee and Ezra Lee the operator of the first American Submarine “The Turtle”. Participate in colonial activities such as wood working, candle making, and butter making. Visit our new animal exhibit. Meet Rock and Roll the 2500 pound oxen, see a cow milked, see farmyard fowl. Hear a presentation about the Nehantic Indians by Carol Hallas from 1:30 to 2 PM in the barn. View a special collection of Nehantic Artifcts from the Archeology Department of the University of Connecticut. Other colonial activities will be hatchet throwing (can you hit the target?) fire arms demonstrations, and meet Samuel Huntington-the first President of the United States! How can this be? Visit our new store in the barn and enjoy lemonade and snickerdoodles. All this and more! |
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July Flea Market It is time again to plan for our Annual Flea Market fundraiser. This year it will be July 3rd and 4th, 9 AM to 4 PM on the Lee House grounds. You may drop off tag sale items for our tables at the barn Wed June 30th through Friday July 2nd at 1 to 4 PM. PLEASE NO CLOTHES, COMPUTERS, TV’S, EXERCISE EQUIPMENT, OR CARPETS. If you can help price during the week or work for a couple of hours during the sale or have any questions or need items picked up call Liz Kuchta, 739-6651. Contact Betty Murphy 739-2732 if you can help with the food table. We need sandwiches, cookies, and brownies. Contact Mert Ferguson 739-8359 or Wilbur Beckwith 739-8084 to help with parking cars. Contact Luane Lange 739-6949 to help as a tour guide for the house. |
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Open House This is the third year of our participation in the Connecticut Open House program on June 12 from 10 AM to 4 PM. This program is free to the public. If you have not visited the Lee House lately, please stop by and enjoy the day with us. This year we will be having a program which will be of interest to all ages. There will be classes held throughout the day in the Little Boston School House and games for children. There will be Tea on the Dr. Lee Cottage Porch from 11 AM to 1 PM. |
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New Publications coming soon!
The Early Lee Families of Lyme and East Lyme A entirely ne edition of Scallop Shells and Granite Too |
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Rhubarb Pie Cut the large stalks off where the leaves commence, strip off the outside skin, then cut the stalks in pieces one half an inch long; line a pie plate with paste rolled rather thicker than a dollar piece, put a layer of rhubarb nearly an inch deep; to a quart bowl of cut rhubarb put a large teacup of sugar, strew it over with a spoonful of salt and a little nutmeg grated; shake over a little flour; cover with a rich pie crust, cut a slit in the center, trim off the edge with a sharp knife, and bake in a quick oven until the pie loosens from the dish. Rhubarb pies made in this way are altogether superior to those made of the fruit stewed. Orange Pie Grate the rind of one and use the juice of two large oranges. Stir together a large cupful of sugar and a heaping tablespoon of flour; add to this well beaten yokes of three eggs, and two tablespoons of melted butter. Reserve the whites for frosting. Turn this into a pie pan lined with pie paste, and bake in a quick oven. When done to resemble a finely baked custard, spread on top of it the beaten whites, which must be sweetened with two tablespoons of sugar; spread evenly, and returned to the oven and browned slightly. The addition of half a lemon improves it, if convenient to have it. Coconut Pie Cut off the brown part of the coconut, grate the white part, mix it with milk, and set it on the fire and let it boil slowly for eight or ten minutes. To a pound of the grated coconut, allow a quart of milk, eight eggs, four tablespoons of sifted white sugar, a glass of wine, a small cracker, pounded fine, two spoonfuls of melted butter, and half a nutmeg. The eggs and sugar should be beaten together to a froth, then the wine stirred in. Put them into the milk and coconut, which should be first allowed to get quite cool; add the cracker and nutmeg, turn the whole into deep pie plates, with a lining and rim of puff paste. Bake them as soon as turned into the plates.
Russ DeGrafft |
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White House Cookbook This is the final article in a two part series of recipes from the Original White House Cook Book dated 1887. As I stated in the last article, this book was authored by Mrs. F. L. Gillette and Hugo Zieman, Steward of the White House and is part of what the authoress calls a “comprehensive Cyclopedia of Information for the home”. In the lst issue of the newsletter I began with soups and will continue with pies in this issue. I am sure you will be able to locate the contents for each recipe after a little searching and hope you will then become enticed to try my suggestions. A Note: Great care is required in heating an oven for baking pastry. If you can hold your hand in the heated oven while you count twenty, the oven has just the proper temperature, and it should be kept at this temperature as long as the pastry is in: this heat; this heat will bake to a light brown, and will give the pastry a fresh ad flaky appearance. If you suffer the hat to abate the under crust will become heavy and clammy, and the upper crust will fall in. How to bake a pie After making the crust, take a portion of it, roll it out and fit it to a buttered pie plate cutting it off evenly around the edge; gather up the scraps left from cutting and make into another sheet for the top crust; roll it a little thinner than the under crust; lap one half over the other and cut three or four slits about a quarter of an inch from the folded edge, (this prevents steam from escaping through the rim of the pie, and causing the juices from running out from the edges). Now fill your pie with your prepared filling, wet the top edge of the rim. Lay the upper crust over the center of the pie, turn back the half that is lapped over, seal the two edges together by slightly pressing down with your thumb, then notch evenly and regularly with a three tined fork, dipping occasionally in flour to prevent sticking. Bake in a rather quick oven a light brown, until the filling boils up through the slits in the upper crust. |
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Our special thanks go to Dick Waterman, who writes, publishes, and distributes our newsletter every quarter. |