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Hotch Potch – A Perfect Stew for a Winter Day

A recipe from Ann Low Cary Cooper Clarke’s Time (1819-1842), The Ladies of Hyde Hall

 

Hotch Potch

2 lbs of lean beef, cut into mince
2 onions
2 carrots
½ can tomatoes
1 bunch sweet hops, chopped
Salt and pepper
2 potatoes
1 cup corn
2 turnips
2 stalks celery
½ small cabbage
2 tablespoons butter

Wash, scrape and slice the vegetables and put all except the tomatoes into a pot.  Cover with hot water and boil gently for 10 minutes.  Drain off the water.  Put a handful of the mixed vegetables, including the tomatoes , in the bottom of a stone jar.  Pepper and salt, minced raw beef…repeat the order until your materials are all in the pot.

Fit a top over the mouth, tie down with stout greased paper, set it within the oven and let it alone for 5-6 hours, except that you must look now and then to see that the paper does not take fire.  Prevent this by greasing it abundantly.

At the end of this time, turn out the hotch potch.  Stir in the butter and, if needed, additional seasonings.  Serve it in a tureen.

A Makeover for the Dining Room

Fans of reality TV shows might recognize Hyde Hall as being a huge “Before & Afer” makeover project. Soon Hyde Hall will be the scene of yet another episode: the transformation of the Dining Room walls.

We have asked Lori Wilson, internationally known paint expert, artist, teacher, and master painter, to restore the Dining Room walls to their 1830s appearance.

Long associated with Golden Artist Colors of New Berlin, New York, Lori brings many years of experience to Hyde Hall. Her goal will be to reproduce in the Dining Room the same marbleized treatment that has survived in the Drawing Room and Entrance Hall. In the 1880s, the Dining Room walls were painted a once-fashionable Victorian red, but with restorations now focused on recreating the earliest appearance of the Great House, these three major rooms will soon present  the unified ensemble that George Clarke created in 1833.

While painting a room might seem simple, the Dining Room project has posed interesting challenges. The first task was to test the Dining Room wall surface to determine what course to follow in the restoration of the original color. Lori discovered that the red pigment is very difficult to remove, and in the areas she tested, the pigment was deeply absorbed into the plaster walls—all the way down to the second or brown coat layer. Based on this discovery, she believes the red pigment will not bleed through the new thin skin of limewash that she would like to spread over the surface of the Dining Room walls. Not having to remove all of the red paint (a time-consuming and difficult process) is a major advantage. It is interesting to note that the limewash she plans to use will contain mica and black pigmentation similar to the original surface.

To avoid the possibility of bleed-through or delamination, Lori recommends that we test select areas in the Dining Room with different surface treatments over the fall, winter, and spring seasons. The goal is to choose a durable new finish treatment that will adhere to the present surface. This means we must delay the Dining Room carpet installation until May or early June of 2017. It is a small price to pay for better results.

We are grateful for the care and thoroughness of Lori Wilson’s analysis. We hope you will visit us next May during tours to see her at work recreating the marbleized surfaces that make Hyde Hall a model of 1830s elegance and sophistication.

From the Fall 2016 Hyde Hall Newsletter

Pecan Rum Cake

From: The Ladies of Hyde Hall


Ingredients:

1 cup chopped pecans
1 18 oz. package yellow cake mix
1 3 ¾ oz. package Jell-O vanilla instant pudding
½ cup 80 proof Bacardi dark rum
4 eggs
½ cup cold water
½ cup oil

Glaze:
¼ cup butter
1 cup sugar
¼ cup water
½ cup rum

Preheat oven to 325 degrees.  Grease and flour a 12 cup bundt pan.  Mix all the cake ingredients together except nuts. Sprinkle the chopped nuts in the bottom of the bundt pan and a little up the sides.  Pour the batter over the nuts and bake for one hour.  Cool.  Invert onto a serving plate and poke a few holes on top.  Spoon or brush on the glaze.  

Contributed by Mary Hyde “Polly” Clarke Paton, Anne’s sister.

 

Vidalia Onion Pie

caramelized_onion_pie1 single crust pie dough, fully baked and cooled
3 cups sweet onions, sliced thin
½ cup sour cream
¾ teaspoon salt
2 teaspoons chopped fresh chives
6 slices bacon, chopped
3 large eggs, slightly beaten
½ cup heavy cream
½ teaspoon pepper

Adjust an oven rack to the lowest position and heat the oven to 350 degrees.  Cook the bacon in a large skillet over medium heat until crisp, about 8 minutes.  Using a slotted spoon, transfer the bacon to a paper-towel-lined plate and set aside.  Cook the onions i the bacon fat until browned, about 12 minutes.  Transfer to a medium bowl.  Whisk the eggs, sour cream, heavy cream, salt, pepper, and one teaspoon chives in a large bowl, then add the reserved bacon and onions.  Pour into the prepared pie shell and bake until the filling is puffed and cracked around the edges and the center barely jiggles when the pie is shaken, 25-30 minutes.  Let cool for 10 minutes and sprinkle with the remaining teaspoon of chives.  Serve.  (This pie can be refrigerated for up to 3 days.)  

From The Ladies of Hyde Hall – Anne Clarke Logan’s recipe collection.  

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