Entrance Hall Lantern

Dating to the first quarter of the nineteenth century, this fabulous Argand hall lantern was restored and finally installed in May, 2017 by machinist Joel Paradis of Westmoreland, New York. Joel fabricated the missing center fixture and patinated the frame with highlights to match as was done in the period. With the addition of this over-sized lantern, which is perfect for the generous proportions of the Entrance Hall, the mansion now boasts a variety of functioning period lighting devices that will be used for evening tours and demonstrations.

The lantern is a gift from Douglas R. Kent, who made funds available to support its purchase and full restoration. The lantern’s name is derived from Aime Argand, a Swiss-French chemist who devised a center draft burner in 1783 that represented the first major technological innovation in improved lighting since the time of the Romans. Although not original to Hyde Hall, it is an important early light fixture typical of the oversized lanterns often found in the halls of English and American mansions.

We thank Doug and all our donors who have made it possible for us to add to our collection of furnishings and working period lighting.

Brown Paper Bag Turkey or Chicken

Thanksgiving is coming up! Have you ever wondered how differently some meals were prepared over the years? Here’s a novelty from Emily Borie Ryerson’s time: Brown Paper Bag Turkey or Chicken.

“Coat the inside of a large paper bag with liquid oil or melted lard/butter. Oil the skin of the bird, turkey, or large roasting chicken, including inside the wings and under the legs. Sprinkle the bird with salt and pepper lightly and slide the bird into the bag. (Use two bags for a larger turkey on opposite ends of the bird.) Staple the bag or bags or tie the bag shut, being careful that the bag has no holes. Place it on a rack in a roasting pan and place it in a 325 degree oven. Be careful that the bag does not touch any side or top of the oven. Bake for 12 minutes per pound for an under 13 pound bird or 17 minutes per pound for a 14 pound or larger bird. When finished baking, poke a few holes in the bag to let juices run into the pan. Tear the rest of the bag away and place the bird on a plate. Make gravy with the drippings.”

 

Lace Cookies

A recipe from the Ladies of Hyde Hall, Anne Logan’s Time

Here’s a confection to keep you warm in the cooling Autumn weather! #LadiesofHydeHall #Recipes

Bring a mixture of 1/2 cup of butter, 1/2 cup brown sugar, 1/2 cup light Karo syrup, and 1/2 teaspoon salt to a boil while constantly stirring.

Remove from heat and add 1 cup of flour, 1 teaspoon vanilla, and 1 cup chopped pecans while still warm.

Drop by scant 1/2 teaspoonfulls onto a foil-covered cookie sheet with 3 inches in between.

Bake at 350 degrees for 8-10 minutes, and then cool for 3-4 minutes.

Peel off the foil and finish the cooling process on absorbent paper. 

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