The Lague Gazette

Our thanks go to Martin for finding this wonderful flower! It is now a permanent feature on the Gazette's web page. In addition, the page also features an audio clip of Andrée speaking the full Lagüe surname. We may even get additional traffic to the site because Annette put a link on her web site. Thanks to all for contributing!

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Alberta writes: [Right] "Cleo (Tobin) Wennhold & myself, Alberta (Wennhold) Shook. The picture was taken February 1998. My mother was 90 years young at the time and is now 91." [Right] The second picture is of Jim Lague. Picture was taken November 1996 on his 80th birthday.

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The LagueGazette

Volume 1 Issue 4

Page 2

Marilyn writes: [Left] Standing: "My Aunt Pearl Fortin Gange, my Dad and Mom, Floyd and Frances (McLean) Fortin Seated: Uncle Van and Louise Fortin Fregon (The Fregon's 50th Wedding Anniversary)." [Right] Standing: "Ruth Hagstrom, working for Gma. after school, Gma. Mary Ponton Fortin Seated: Ferdinand LaBrie and Gpa. Treff Fortin Every winter Uncle Nat Fortin arranged for Gma. and Gpa. to move into Turton, SD and in this year (1937-38) it was with Mr. LaBrie. Ruth boarded with Gma. and helped her with chores after school. Grandpa passed away Oct. 13, 1938 after a series of strokes in his later years."

[Left] Standing: "Aunt Agnes Fortin Barrie Seated: Gpa. Treff Fortin, Hazel Barrie Imsland, Felicite Cote' Fortin, great grandmother to little Hazel (A four generation picture and first grandchild for Treff and Mary Ponton Fortin). I should mention that little Hazel in the picture will be 90 years old April 13, 2000, however, the sweet lady has suffered with Alzheimer's for over 6 years. She was my teacher in a rural one-room schoolhouse from 1st thru 3rd grade. She taught my brother, Dale in the 1st grade."

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The LagueGazette

Volume 1 Issue 4

Page 3

1 ~ 1 YOU
2 ~ 2 parents
3 ~ 4 grandparents
4 ~ 8 great grandparents
5 ~ 16 gg grandparents
6 ~ 32 ggg grandparents
7 ~ 64 gggg grandparents
8 ~ 128 ggggg grandparents
9 ~ 256 gggggg grandparents
10 ~ 512 ggggggg grandparents
11 ~ 1,024 gggggggg grandparents
12 ~ 2,048 ggggggggg grandparents
13 ~ 4,096 gggggggggg grandparents
14 ~ 8,192 ggggggggggg grandparents
15 ~ 16,184 gggggggggggg grandparents
16 ~ 32,768 ggggggggggggg grandparents
17 ~ 65,536 gggggggggggggg grandparents
18 ~ 131,072 ggggggggggggggg grandparents
19 ~ 262,144 gggggggggggggggg grandparents
20 ~ 524,288 ggggggggggggggggg grandparents
21 ~ 1,048,576 gggggggggggggggggg grandparents
22 ~ 2,097,152 ggggggggggggggggggg grandparents

The LagueGazette

Volume 1 Issue 4

Page 4

I found this interesting because my Grandmother Ponton/Fortin was born
in L'Erable, IL and that was perhaps the address of Catherine Lague/Ponton, too. And now I know the town was named for a maple tree?? Marilyn ;}

"My husband and I had an absolutely fantastic dessert at Restaurant Aux
Anciens Canadians while on vacation in Quebec, Canada," Says Deb Kalikow of Natick, Massachusetts. "Maple syrup pie served with crème fraîche is its specialty. The pie capped off a perfect dinner of delicious French-Canadian dishes. We ate at another restaurant the next night and tried the maple syrup pie there. We were so disappointed by our first bites that we then went back to Aux Anciens Canadians and waited an hour just to have another piece of their pie."

Don't be tempted to forgo the cream with this pie; it perfectly complements the dessert's rich silkiness and balances the sweetness.

Active time: 25 min Start to finish: 2 1/2 hr

Pastry dough 1/2 cup heavy cream
1 1/2 cups packed light brown sugar 1/3 cup pure maple syrup (preferably dark amber)
2 large eggs at room temperature 2 teaspoons unsalted butter, melted

Accompaniment: crème fraîche or unsweetened whipped cream

Preheat oven to 350°F.

Roll out dough into an 11-inch round on a lightly floured surface with a floured rolling pin and fit into an 8-inch (3-cup) glass pie plate. Trim excess dough and crimp edges decoratively.

Whisk together brown sugar and eggs until creamy. Add cream, syrup, and butter, then whisk until smooth. Pour filling into pie shell.

Bake pie in lower third of oven until pastry is golden and filling is puffed and looks dry but still trembles, 50 to 60 minutes. Cool on a rack to room temperature (filling will set as pie cools).

Cooks' note: If you don't have an 8-inch pie plate, substitute a 9-inch tart pan and prebake crust before baking with filling.

Serves 8 to 10 (8-inch pie).