From Nana and Papa Bringhurst, one of two that I have found. Mom may know how old this is, but probably in the early 1950’s, when Jane and I were little.
Nana and Papa’s Wedding – 1906
I also found the newspaper clipping of Nana and Papa’s wedding in 1906. Sarah Derrickson Lodge (Hade) was a bridesmaid.
Mommy, Jane and I are the only ones that remember Nana, Papa and Hade and we saw them as being very old. But I have some great pictures of them much, much younger and will eventually scan them in and post.
Nana was a Suffragette
Also among the papers was an obituary for Nana Bringhurst who died at the age of 80 in 1957? The paper does not have the date though Mom will know.
What I didn’t know was that Nana was “Among the Delaware women who played a large role in founding the National Women’s Party, which she served for years as vice president.” The Delaware Historical Society has a lot of information on the movement. I looked for Nana in this picture, but couldn’t find her.
Bringhurst Letter – Library of Congress
If you haven’t seen this before, take a look at this letter written by one of the Bringhursts regarding a school for blacks, free and slave, that he was trustee of in Philadelphia.
Text of Letter – 1858
If you have trouble reading the linked letter, I think this is what is says:
“All creation a far” 1858″
Dear Sarah
Please let the Reases (Beases?) (Bearses?) have “Derry’s” old no top wagon, should he (“Derry”), not be at home. if there I expect him (him is underlined) to the the honours(?) – Expedite the “African” as I am going a long distance
Most devotedly your cousin
Will?
March 25, 1858
Underground Railroad??
I was sorting some old family letters and came across this one. It was rather cryptic but what immediately came to mind was a reference to the Underground Railroad. Unless someone else has another idea as to what Expedite the “African” means?
The Sarah, to whom the letter is addressed, is probably Sarah Derrickson Harvey (b. 1836) who married David Penny Derrickson(b. 1812) in 1856. As to who the signer is, I have no idea. I think the name is Will.
Wilmington was a major stop on the Underground Railroad with the Quaker, Thomas Garrett, who lived on 4th and Shipley one of the best known Conductors. The Friends Meeting House was a stop on the way to Philadelphia. And Harriet Tubman was very active with Garrett.
Anyone have any ideas about this letter or how to research my theory?
Indian Chutney
Finally found my chutney recipe in “Putting Food By” – 1979. The nice thing about this recipe is that you can use apples, peaches or pears depending what is in season. I think I actually used nectarines once. For directions re canning, use the latest Ball Blue Book method so as to not poison your family and friends.
Ingredients:
juice, pulp and peel of 1 lemon finely chopped
2 cups cider vinegar
2 1/2 cups dark brown sugar (1 lb.)
1 clove garlic, minced
pinch of cayenne pepper
pinch of chili powder
1 1/2 teaspoons salt
5 1/2 cups coarsely chopped firm apples, or peaches or pears
3/4 cup crystallized ginger, cut small
1 1/2 cups raisins, preferably seeded (1/2 lb.)
Boil all the ingredients except the fruit and ginger for about 30 minutes. Then add fruit, ginger and raisins and boil slowly until syrup is thick – about 30 to 45 minutes. Can in the normal way. A good thermometer helps. Makes 3 pints or 6 1/2 pints.
Curried Chicken Salad
I used to make this for picnics in Central Park and often had to restrain Jerry from eating it all before we met up with our friends. It is based on the recipe from “The Loaves and Fishes Cookbook” by Anna Pump. I usually used homemade chutney and will post the recipe if I can ever find it, however there is a Mango Chutney recipe in the Family Cookbook by Wowie on page 159 that sounds good. Alexandra may also have a recipe?
Chicken:
3 pounds chicken breasts, whole with skin
1 onion, peeled and halved
1 bay leaf
parsley
salt
pepper corns
cloves, etc.
Put the ingredients into a pot of cold water and bring to a simmer. Simmer until done and let cool slightly in the liquid. You may need to skim the broth while cooking. When cool enough, remove the skin and tear off pieces of chicken in bite-sized pieces. Note that cooking the chicken with bones and skin on and cooling in the broth makes a much moister, more flavorful chicken. I also think that tearing rather than cutting the chicken is nicer.
Dressing:
1 cup mayonnaise
2 tablespoons soy sauce
1/3 cup curry powder
1 cup mango chutney, finely chopped
In a large salad bowl, add the chicken, sliced water chestnuts (1 can), 1/2 cup scallions, cut on the diagonal (or red onion) and rind of 2 limes, grated. Mix with the dressing.
It will look awful, but tastes just fine.
Minestrone Romano
From the October, 1970 issue of Gourmet Magazine. It looked very good on the cover. I first made this in 1971 and fondly remember it, although I have not made in over 20 years. I probably wasn’t able to find fresh basil back then, and, for a large group would have doubled the recipe. Today I would add more wine and garlic and maybe fresh fava beans instead of zucchini.
Ingredients: 1 cup dried kidney beans, 6 to 7 cups beef stock, 3 strips ham fat or bacon, 2 large onions, 2 garlic cloves, olive oil, 2 potatoes, 2 carrots, 1/2 cup fresh fava beans or sliced zucchini, 1/4 cup celery, 1 TB fresh basil, 2 cups peeled tomatoes, 1 cup shredded cabbage, 1/2 cup red wine, 1/4 cup pastina. .
While the beans are cooking with sauteed onions and garlic, vegetables are sauteed separately in olive oil, then added to the beans. The wine and pasta are added in the last 15 minutes.
Served with finely chopped lemon rind and chopped parsley and grated Pecorino or Parmesan cheese