Hyde Hall HomePage Link

Upcoming Events

2017 Tour Season will begin on May 14, 2017 - CLICK HERE for details on Dates and Hours
Jul 11

Explore Hyde Hall History with Live Vignettes

July 11 @ 6:00 pm - 9:00 pm

Metamorphic Chair

 

This dual-use piece of furniture was designed for a private gentleperson’s library. With the chair seat turned over at the hinge connected to the chair’s base, the metamorphic chair is transformed into steps to help the user reach the higher library shelves.

Wikipedia records the following:

Tables, chairs and stools containing Library Steps were patented in Great Britain by Robert Campbell in 1774 but the chair-based design did not become popular until the second decade of the 19th century. Despite the appeal of the Regency period Metamorphic Library Chair, there is limited information available on the development of the design or the firms that made them. Most design references are based on two outline sketches. The first, by Rudolph Ackermann in 1811, illustrates a Morgan & Sanders chair and the second shows a chair made by Gillows in 1834.

According to a surviving receipt, George Clarke purchased a metamorphic chair made by John Meads, Albany cabinetmaker, in 1825.

The design of the Meads chair closely followed English prototypes and was similar to one shown in the 1811 Ackermann illustration. While not original to Hyde Hall, the English mahogany metamorphic chair now in our Collections is nearly identical to the original Hyde Hall example that appears in 1930s interior photos.

Metamorphic chair: gift of Douglas R. Kent

Baked Seafood Casserole

From The Ladies of Hyde Hall, Recipes from Anne Clarke Logan’s collection.

1 green pepper, chopped
1 cup celery, finely chopped
1 lb. canned crab meat (Wakefield) or tuna
½ teaspoon salt
½ teaspoon Worcestershire sauce
1 small onion, chopped
½ lb. shrimp
1 cup mayonnaise
½ teaspoon pepper

 

Mix all ingredients.  Sprinkle one cup fresh buttered breadcrumbs over top.  Bake at 350 degrees for 30 minutes or longer for larger quantity.  Serves 6-8.  

Contributed by Polly Clarke Paton

Cream Cheese Chicken

From The Ladies of Hyde Hall, Recipes from Anne Logan, Her Family and Friends

2 packages “Good Seasons” italian dressing

1 8 oz package cream cheese with onions and chives

4 boneless chicken breasts or 8 chicken breast tenders

1 can cream of celery soup

¼ cup butter

 

Melt the butter in a large skillet.  Dip the chicken in the dry dressing mix, coating both sides.  Rub it in a little and shake off excess.  Remember, it is quite salty, so take care not to use too much!  Brown the chicken in the butter, then place in a baking dish in one layer.  Dilute the cream of celery soup with about ½ can of water and combine with cream cheese.  Pour over the chicken.  Bake in 350 degree oven for approximately 45 minutes, until tender.  

 

“I found this recipe at a church holiday bazaar.  I tried it a couple of times for small dinner parties.  It is really very good, although I have altered the recipe a bit.”    Anne Clarke Logan

Portrait of Jane Storrs Cooper Worthington

 

The magnificent full-length portrait of Jane Storrs Cooper Worthington (1843-63) was commissioned by her husband, John Worthington, in 1865.   Painted by German artist Carl Ludwig Brandt, the portrait shows “Jenny” standing on the rocks at Newport, Rhode Island with the sea roaring behind her.    Its large scale (102” tall X 76” wide) is appropriate for display in the kind of huge space such as one finds in the drawing room or dining room at Hyde Hall.  We are very pleased to accept this portrait on loan from the Cooper Family. Jane Storrs Cooper Worthington was the grand-daughter of Ann Low Cary Cooper Clarke (1783-1850), whose husband, George Clarke, built Hyde Hall.

  • 1
  • 2
  • 3
  • 4
  • 5