Scholarship awards

With more than 80 members and guests in attendance, the Woman’s Literary Union presented its scholastic awards at a buffet luncheon held June 12 at the Deering Masonic Hall in Portland.

After lunch, Joyce Rogers, club president, spoke and introduced Doris Chapman, chairwoman of the Scholarship Committee. She then introduced the recipients of the scholarships: Clare Stack of Cape Elizabeth High School and Bly Lauritano-Werner of Portland High School. Also receiving a scholarship was Rachel Heasly of Portland High School, who was not present.

Here are brief biographies of the girls who won the scholarships. I was proud of their achievements.

Clare Stack’s scholarship coordinator at Cape Elizabeth High School, Belinda R. Snell, wrote this nice note about Clare:

“Clare is a true scholar, in the top 10 percent of her class. She’s an avid reader and a wonderful school citizen. Clare will be attending Stonehill College, in Easton, Mass., in the fall.”

These notes were sent about Bly Lauritano-Werner of Portland High School:

“She stands out among her peers, with her enthusiasm for change, putting her words into actions, and her level of involvement and commitment. She has excelled highly in academics, been an active member of several clubs, and has pursued her interests in radio and politics outside of school. She is 17th in a class of 278, taking almost all honor courses, along with four AP classes.

“Bly has been active trying to create positive change in the world, starting locally. She has been a member at our school of Amnesty International and Peace Club. This year she is tutoring a student who is learning English. For the past five years Bly has been involved with Seeds of Peace. She is also involved in theater and voice. For the past two years she has sung and performed with the Fiddlehead Musical Theatre Ensemble. She has also danced on her own for the past 10 years.”

She will attend Hampshire College in the fall.

These notes were sent about Rachel Heasly of Portland High School, who will attend Smith College in the fall:

“Intelligent, passionate and engaged – these are the words that pop to mind when I think of Rachel. An independent thinker and articulate communicator, Rachel has contributed a lot of energy to causes outside of school. She puts in several hours a week in hosting radio shows for Blunt Youth Radio; recently she was hired by the show to train students who live in Kennedy Park, a low-income housing complex. She volunteers weekly at the Animal Refuge League. At school, she has been a member of our Environmental Club, one of the school’s more active groups, for the past four years. She has also been a member of the Photography Club and Model UN Team.

“She was one of 25 juniors inducted in the National Honor Society last year and she was the recipient of the Smith College Book Award.”

Clare and Bly both spoke to our members at the luncheon. It was a pleasure to hear and meet them and we know they, and Rachel, will have successful lives.

Speaking of the luncheon, long tables, with lavender and white covers, were well-filled, and the food tables in the center of the hall, with handsome bouquets of irises and one with large peonies, contained numerous bowls of salads contributed by members.

The salads – potato, chicken, vegetable and many more – all were delicious. Members also brought the desserts – brownies, pumpkin drops (with chocolate chips), marshmallow squares, sugar cookies, watermelon slices and sliced kiwis, all most tempting, too. Nobody went away hungry.

At the table I was at were Ann Powell, Barbara Washburn, Arla Cohen, Louise Whitehead, Doris Gene Briggs, Shirley Travanian, and Ruth Hathaway.

Fabulous flowers

I had a beautiful walk last week at Jan and Merle Usher’s garden in Westbrook. I have not seen such a variety of irises elsewhere – purple, white, yellow, a combination of purple and white and even a black iris. They are a magnificent array. They also have lupines, peonies, foxgloves and dame’s rockets (pink and white wild phlox), and in the center of the large garden are numerous ferns and a big hosta plant, plus a bird bath and a sundial. The picnic bench at the side of the yard is an inviting place to rest and admire.

Merle’s peas are blossoming, and he has numerous other vegetables planted, too.

Such a garden plot takes much work, weeding, thinning, etc., but the rewards are well worth it.

Napoleon’s sword fetches millions

The headline in the June 11 Boston Herald was an eye-catcher. The AP story was datelined Fontainebleau, France, and told of the gold-encrusted sword that Napoleon wore into battle in Italy 200 years ago. It sold for $6.4 million at an auction house.

The sword was carried by Napoleon, (when he was not yet emperor) in the battle of Marengo in June 1800, when he launched a surprise attach to push the Austrian army from Italy, and sealed France’s victory.

After the battle he gave the sword to his brother as a wedding present, and it was passed down through the generations, never leaving the family, according to the auction house. The auction house did not identify the buyer, but said the sword will remain in Napoleon’s family, which had put it up for sale. No more details were given.

Nutty and nice

Today’s recipe is from “The Great American Pie Book,” 1984, by Judith Choate.

APPLE PECAN PIE

The author wrote, “This open-faced nutty pie makes a very rich dessert, so you may wish to serve smaller pieces than usual. Top with whipped cream for a special treat.”

Preheat oven at 450 degrees. Pastry needed: Unbaked 9-inch pie shell. Baking time: 10 minutes at 450 degrees, then 30 minutes at 350 degrees.

3/4 cup light brown sugar

1/2 cup unsalted (sweet) butter, cut into bits

1/2 cup dark corn syrup

4 eggs

1 teaspoon grated lemon peel

1-1/2 cups peeled, cored and coarsely chopped tart cooking apples

1-1/2 cups chopped pecans

Beat the brown sugar, butter and corn syrup together with electric mixer. Add eggs and lemon peel and beat until well mixed. Stir in the apples and pecans. Pour into pie shell and bake as directed above or until golden. Let cool before serving.