July 3rd

July 3rd, 2009


(A bit of history. Actually happened in April, but it seems appropriate.)

I know, I know. I’m falling down on the job. No photos from last night’s dinner party. The good news is that my nose isn’t broken. Just bruised enough that it hurts to wear my glasses, so this will be a short post.

My daughter, you see, is rambunctious. And last night, whilst attempting to wrangle her into her pyjamas, she channelled her Scots ancestry, rocketed straight up out of a crouch and gave me a Glasgow Kiss.

That would be a head butt, to those of you fortunate enough to have never experienced one.

Pow! Right in the nose.

An hour and a half before the dinner.

Which consisted of canapés of paté de canard with foie gras and white bean and fennel purée, panko coated, fried “blow toads,” roasted red pepper soup with sour cream and lump crab meat garnish, and shrimp in tasso gravy over polenta.

Then it turned out that one of my guests was allergic to shellfish. So she had the blow fish (also known as “chicken of the sea”) over the polenta instead.

It pays to check with guests beforehand.

Off to find the red, white and blue bunting.

Happy Independence Day weekend. Our great experiment continues!

Aunt Edna’s Lemon Pie

July 2nd, 2009

LemonMeringuePie

I’ve had a few requests for this recipe, one in particular from an exiled Southerner now gracing New Hampshire. Mrs. E.’s colleague was happy to answer the call.

Glad to oblige…I am sure that there are lots of recipes out there like this because it is so easy (always important in my book).

Ingredients:
Graham Cracker Crust (I just bought one, but you could make it)
3 eggs, separated
1 can Eagle Brand sweetened condensed milk
Juice of 2 lemons
Grated rind of 1 lemon
1/4 cup sugar
1/4 tsp cream of tartar

Directions:
Beat yolks (with fork or eggbeater), add lemon juice and rind. Add milk slowly, beating as you pour. Pour into pie crust.
For meringue: Beat egg whites and cream of tartar with an electric mixer until soft peaks form. Gradually add sugar beating at high speed until stiff peaks form and sugar dissolves.
Bake at 325-350 degrees for 10-12 minutes to brown meringue.

KW

Gracious! Life in Maymont Mansion

July 1st, 2009

approachingmaymont

salve

I left my card on a footed porcelain tray under a spray of pink “roses” that spelled out “Salve”, the Latin for “Welcome.” The display would have greeted guests of Maj. and Mrs. James H. Dooley for a reception held in 1906. Although made of dyed coffee filters today, I felt no less welcome for my tour of Maymont Mansion, a Gilded Age mansion set in the middle of Richmond, yet so reminiscent of the “cottages” of Newport.

salve_vert

Walking under the porte-cochère and up the steps of Maymont Mansion, you slowly realize that people, some people anyway, really did live like this. The Dooley’s weren’t the Astor’s or the Rockefellers. But they did have the social connections that brought the Governors of all the states and their wives to a reception hosted at the mansion; a seated luncheon for two hundred and fifty, on December 7th of 1912.

viewporch

The house is laid out in such a way that it gives you a clear idea of the way in which guests were greeted and entertained. The exhibit which I toured, “Entertaining in the Gilded Age,” (yes, the chimney is glided…)

gildedage

gildedage_2

highlighted a first parlour set for afternoon tea,

1stparlour

tea

andcakes

a second parlour set for after dinner drinks for the women guests

ladiesdrinks

who could admire their surroundings in the glow of a silver chandelier…

silverchandelier

The dining room table was set for an intimate dinner for six with service a la russe.

dinnertable

The dinner, as you may be able to see from the menu, is decidedly French in inspiration.

Menu

Oysters were served at almost every formal meal, there is a barrel of ice in the cold storage in which to keep them fresh. Stories told by grown-up children who lived in similar surroundings tell of kids feeding corn meal to the oysters. And they say there was no fun before TV.

Notice the rolls tucked into the napkins as was the custom.

placesetting

The dining room chairs are covered in saddle leather and embossed with the Dooley crest.

dooleycrest

A motif repeated on the silver chargers that were fortunately left to family members who loaned them to the Mansion for the exhibit. Whist some of the original furniture was sold off, by the City, the upstairs collection of 1,000 objects is 99% Dooley-owned furnishings and works of art bequeathed by the Dooleys.

dooleycharger

The butler’s pantry is a bit larger than some of the galley kitchens in which I have prepared dinner. It is still used as a final prep area during the two dinners a year that are given for benefactors.

butlerspantry

The day I went, we were fortunate enough to have Ms. Dale Wheary, Director of Historical Collections & Programs, take us through the house. That meant a tour through the upstairs as well as the formal rooms on the ground floor. I wondered where to put the stereo in our house. Maj. Dooley had to be concerned with the placement of the band.

I stood on the landing and looked at Tiffany glass windows and imagined the band from The Jefferson Hotel playing for the guests below. Maj. Dooley was reported to have been the ideal employer, greeting band members by name and distributing cigars at the end of the evening.

musicroom

His dressing room is small, but neatly appointed with a very nice bureau and brass summer doors on the fireplace.

majdooleysrm

bootsfireplace

topper

armoire

But it is Mrs. Dooley’s room that will stop you in your tracks, if only because of the Tiffany silver and narwhal vanity and the swan bed brought back from their summer cottage, Swannanoa.

swanbed

narwhalechair

The vanity was made after the discovery of Viking ships around the time of the great expositions. This one was supposed to have been displayed at The St. Louis Exposition (1904). the style was made until 1905.

narwhalevanity_2

An enviable existence to be sure. And one that is on display to the public. If you are in the neighbourhood, do stop in, take an easy stroll through the Japanese and Italian gardens and pay a call on the mansion itself to visit both above and below stairs. You will be greatly influenced by the orderliness, the elegance and the civility of a world long gone, but still very much in evidence in Maymont Mansion.