Canal students present history program

Fifteen fifth-grade students of Westbrook’s Canal School presented the program at the Westbrook Historical Society’s annual meeting June 1. They are in Mrs. Patten’s class. Bob Egan, of the school’s computer lab, showed slides of the pictures he took of the society’s collection, and the young students described them. The society’s secretary, Susan Norton, wrote the historical texts describing the slides.

Included in the pictures and narrations were Camp Fire girls’ costumes; examples of period clothing; early kitchenware; Rudy Vallee’s sheet music (with a scrapbook of articles about him); a beautiful 1883 quilt, made then to raise money for the Naomi Rebekah Lodge; old school desks from the original Highland Lake School, from the Old Spiller Barn; pictures of old Westbrook homes; and a fire and police department collection of rules, signals, emblems and photos. There were several more descriptions and pictures, too.

The extensive collection in the society’s headquarters on the second floor of the Dunn Street Legion Hall is well worth a visit. The hall is open 9 a.m. to noon on Saturdays. Members are on hand to explain the collection.

Presumpscot Grange’s Memorial Service

At the May 27 Memorial program at Presumpscot Grange, the Pythian sisters’ chorus was a nice addition to the program.

Master Marlene Moore introduced the guests. Guest chaplain was Edith Lobeda. She paid tribute to Lenora Bell, a member of Presumpscot who recently passed away.

Virginia Elwell, overseer at Presumpscot, and recently retired as master, who is also a Pythian sister, read the four verses of the poem, “Should You Go First,” as the hymn, “Beyond The Sunset,” was played eight times by the pianist. The four verses of the song were sung by the chorus, alternating with Virginia’s verses of the poem. It was a lovely performance for the memorial service.

The Pythian Sisters wore handsome long, white gowns and their singing was perfect. They are also Grange members – Sylvia Sorenson (Highland Lake), Beverly Hubbard, Brenda Nueslein, and Edith Leboda (Saccarappa), and Pearl Mitchel (Presumpscot). Beverly also read a Memorial tribute.

The Presumpscot Grange’s final song is “Let There Be Peace On Earth,” which ended the Memorial program.

Spring flowers and trees bloom

What a pleasure it is for us Mainers to finally have these lovely and warm days. Many yards are blossoming with lilacs, apple trees, and azaleas. Also lilac hedges along streets and highways are a beautiful sight.

I’m also enjoying wildflowers. In the woods in Hiram, I’ve found Canada mayflowers, Clintonia, Dogtooth Violets, and Starflowers. In our garden at home are Dandelions (of course), buttercups, white and purple violets, and many Celandine plants (yellow, with beautiful large leaves). Small plants are the violet-blue common speedwell, and purple self-heal.

On my Capisic Pond Park walk are many early spring flowers, including large stands of the tall, handsome yellow sweet clover. Several apple trees are in full bloom too.

I am looking forward to the park’s lupines, all along the trail. Only the wide leaves are visible so far.

WLU outing at Narramissic Farm

On May 23, the Antique Study Group of the Woman’s Literary Union enjoyed a fascinating visit to the 1797 Narramissic farmstead in South Bridgton, now owned by the Bridgton Historical Society. It is a beautiful farmhouse, with a big barn, on about 25 acres of land.

Twenty-five attended, and were treated to an 18th century meal, cooked over the kitchen hearth by Holly Ihloff, a volunteer and committee member there. She was a busy lady, getting in her exercise, too, as she bent over the fire and coals used in her demonstration – no stove in sight!

The menu included an appetizer of thin-sliced radish sandwiches (earliest spring crop); Herb-roasted walnuts; Wilted greens (beet greens); Hasty pudding, served cleverly, (with cornmeal and milk); Chicking (spelled that way) served in a traditional manner; Braised asparagus; Mashed potato and beet hot casserole; and Baked apples with cream, ala Martha Washington.

The bread in the sandwiches contained many grains; the walnuts were delicious; the chicken, 17 lbs. in all, had been boiled ahead of time, and cut up in small slices, in a huge bowl; one of our members helped mash the potatoes (no electric mixer, of course, but a metal masher); they were then added to the cut-up beets, for the casserole; the big Granny Smith apples, our dessert, were baked and then cut in slices, served to us with skin, seeds, and all, and covered with cream and brown sugar.

The several courses took time, of course, but we enjoyed it all. The printed announcement advised us – “Since no 18th century woman had enough china to serve a large group, her guests are asked to participate in the traditional manner”…”Please bring your own tea bowl and saucer and a spoon.” And we did all bring a teacup, saucer and spoon. One member brought a pretty cup and saucer, decorated with flowers and leaves, which had belonged to her great-great-great grandmother – yes, three greats!

One lady said, as she was eating her apple dessert, that she had been on camping trips where they had many campfires (probably for toasting marshmallows?), but she had never thought about roasting apples.

The farm was built in 1797 by William Peabody, and owned for several generations by family members. In 1988, it was willed to the Bridgton Historical Society. It is open in the summer months. I hope to get up again and buy a paperback sold in the gift shop there, on the history of Narramissic. It is a beautiful area.

Recipe

After Presumpscot Grange’s May 27 meeting our master, Marlene Moore, was in charge of refreshments, served downstairs in the dining area.

Besides crackers and cheese, she prepared a popular dessert. We used Pat Larrabee’s recipe for this dessert in the Aug. 24, 1983, American Journal. Here is Pat’s recipe.

Pistachio Pudding

To 1 lb. of cottage cheese, add 1/2 a large can (20 oz. can) of crushed pineapple, juice and all. Add 1 pkg. of Instant Pistachio Pudding. Mix well, and fold in an 8 oz. tub of Cool Whip. Chill and serve.

Marlene’s recipe was a bit different. She didn’t use cottage cheese, and instead of crushed pineapple, she used pineapple chunks. She has used canned tangerines instead of the pineapple at times, and also uses a cup or more of small marshmallows, colored or white. She does fold in the 8 oz. tub of Cool Whip, to the pudding and fruit. It’s the kind of recipe you can add the fruit of your choice. It is always popular.

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