The Manchester Enterprise: Collectibles & Delectables Bits of Clay

Lady Liberty, Her Time Has Come

LADY LIBERTY, HER TIME HAS COME

Back in France, Laboulaye was waiting to publicize the statue.  Bartholdi returned to France and worked on other projects but kept in mind the American statue, never giving up on the idea.
In 1875, Laboulaye and Bartholdi both agreed that  “the lady’s time had come.”  Because the project was so expensive they decided the cost should be shared.  France would pay for the statue and America would pay for its pedestal and foundation.  A fund raising committee called the Franco-American Union was formed with members from both nations.
Elaborate events to raise money were staged, but money was slow coming.  The goal was to complete the statue in time for America’s 100th anniversary if possible.
Bartholdi selected Gaget, Gauthier and Company as the foundry where the sculpture was to be constructed.  The hammering began forming sheet metal inside molds.  Lighter than casting metal, the method used would allow the huge piece of art to be shipped overseas.  The intricate skeleton for the statue was designed by famed engineer Alexandre-Gustave Eiffel, already known for his brilliant iron railroad bridges and later the famous Eiffel Tower.
In May 1883, Laboulaye died of a heart ailment, never to see his dream come to life.  At last, in June 1884, Liberty received her final touches. She was dedicated with much pomp and circumstance by the French Minister and the Ambassador to the people of France.  Bartholdi invited the celebrating party to join him in climbing the statue’s steps; few accepted the challenge.
Late spring of 1885, she was dismantled for the long voyage to America.  Now began the fund raising in America for her final stand.  Joseph Pulitzer, a successful journalist, who was married to a woman of wealth, bought a financial newspaper called the World.  He already owned the St. Louis Post-Dispatch.  He saw the opportunity of three distinct opportunities; raise funds for the statue, to increase his newspaper’s circulation and to blast the rich for their selfishness.
A lot of people felt that it was going to be in New York so let them foot the bill.  Pulitzer set out to plant the notion that it would be a great monument to all of America, not just New York.   The publisher promised to print every name of contributors, no matter how small the amount.  He wrote that France did their part now America must do theirs and not rely on the wealthy to contribute.  This was not a gift from the millionaires of France to the millionaires of America, but a gift of the whole people of France to the whole people of America.  The circulation of the World increased by nearly 50,000 copies.  Donations began to pour in from African American newspapers to commemorate the end of slavery.  Single dollar donations came from grandmothers and pennies from the piggybanks of school children.  On August 11, 1885, the goal of one hundred thousand dollars and more was finally reached.
Next week this great lady arrives at Bedloe Island.  

AddThis Social Bookmark Button
 

Gingerbread Cobbler

GINGERBREAD COBBLER

1/2 teaspoon finely shredded orange peel
2 cups orange juice
½ cup granulated sugar
1 tablespoon butter
14 ½ ounce package gingerbread mix
½ cup milk
1 tablespoon vegetable oil

In saucepan, combine the first 4 ingredients and bring to a boil.  Pour into a 12x7x2-inch baking dish.  In mixing bowl, combine dry gingerbread mix, milk and oil, stir just until moistened. Drop batter by spoonfuls evenly over hot syrup. Bake at 375° for 20 to 25 minutes.  Serve warm with whipped topping, if desired. Yield 8 servings.

AddThis Social Bookmark Button
 

Sweet Squash & Walnuts

COLLECTABLE DELECTABLES

SWEET SQUASH & WALNUTS

3 pounds Butternut Squash

2 cups superfine sugar

2/3 cup walnut halves

2 teaspoons butter

Sour cream

Peel and seed squash. Cut into cubes. Mix squash with sugar.  Let stand until sugar liquefies, about 30 minutes.  Stir squash and pour into a 3-quart baking dish.  Bake in 300° oven for about 2 hours until squash is fork tender. Stir walnuts and butter into a fry pan over medium heat about 3 minutes until lightly browned.  Spoon squash and syrup into small bowls. Garnish with a dollop of sour cream and a sprinkle of walnuts. Yield 8-10 servings.

AddThis Social Bookmark Button

Last Updated on Wednesday, 12 October 2011 12:41

 

Acorn Squash History

Acorn Squash History

Acorn squash, an edible gourd, is botanically named Cucurbita pepo. It grows on a vine.  Considered a winter squash, which includes zucchini.  It is a botanical fruit treated as a culinary vegetable.
Squash is native to the Americas.  Squash comes from the Narragansett Native American word askutasquash, which means “eaten raw or uncooked.”  Thought to be the first food cultivated by Native American Indians, squash, along with beans and corn, is part of the Indian triad of the three most import food staples.  Virginia and New England settlers were not very impressed by the Indians squash until they had to survive the harsh winter, at which point they adopted squash and pumpkins as staples. 
Squash seeds have been found in ancient Mexican archeological digs dating back to somewhere between 9,000 and 4,000 B.C.  The first European settlers originally thought squash to be a type of melon since they had never seen them before.
The term acorn squash first appeared in print in 1937.  For pie, Pilgrims hollowed out a pumpkin, filled it with apples, sugar spices and milk, put the stem back on and baked.  One of the first published recipes for pumpkin pie was in Amelia Simmons’ 1796 cookbook, American Cookery.

TIP OF THE WEEK:
To prevent halves of cut squash from rocking on the baking tray, cut a small slice off the bottom to flatten it. Avoid boiling the squash, it takes away the flavor and texture.

AddThis Social Bookmark Button

Last Updated on Wednesday, 12 October 2011 12:39

 

Crispy Salmon Cakes

COLLECTABLE DELECTABLES

CRISPY SALMON CAKES

3 (7.5 oz) cans salmon
¼ cup minced celery
¼ cup mayonnaise
1 cup plain dried bread crumbs
4 green onions
¼ teaspoon dried thyme
2 large eggs
¼ cup olive oil
Lemon wedges for serving

Drain salmon, discard bones/skin; place meat in a bowl.  Mash with a fork.  Add celery, mayonnaise and 2 tablespoons breadcrumbs.  Finely chop the green portions of the onions and add half to salmon, mix salmon until all ingredients are mixed thoroughly.  Place remaining ¾ cup plus 2 tablespoon bread crumbs in a shallow bowl; add remaining green onions and thyme, toss to combine.  In another shallow bowl, beat eggs well.  Form salmon into 8 patties and coat in breadcrumbs, then beaten egg, then coat in breadcrumbs again. Place on plate.  Heat oil and cook over medium heat for 3-5 minutes on each side.  Serve warm with lemon wedges. Yield 4 servings.

AddThis Social Bookmark Button

Last Updated on Wednesday, 05 October 2011 13:12

 

Page 2 of 5

e-Edition A-Section 9-25-14

ME.A-1

Click image for continuing pages...

e-Edition B-Section 9-25-14

ME.B-1

Click image for continuing pages...

placeyourad

rominger_web_ad
FINALweb_ad__wesley_rominger
place-ad