Visit The Museum of Work and Culture, which "tells the story of French Canadian immigrants who left Quebec to come to work in the mills and factories of Woonsocket," Rhode Island.
The Lague Gazette
| The Newsletter of | Volume 1 Issue 1 | |
| The Lague Family | Editor: Vicki Lague | January 2000 |
| Traditional Recipes | Interesting News | Just Plain Fun |
| Boston Brown Cookies Melanese LaGue
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| 1 cup butter 1 ¼ cups sugar 3 eggs well beaten 1-teaspoon baking soda dissolved in 1-½ teaspoons hot water ½ cup raisins ½ cup currants 1 cup walnuts 1 teaspoon cinnamon 3 ¾ cups flour ½ teaspoon salt |
Mix butter, sugar. Add eggs, soda, and water. Mix. Add raisins, currants & walnuts. Mix Add cinnamon, flour and salt. Mix. This will make very stiff dough. It was originally rolled out and cut with a cookie cutter. Bake in moderate oven 300 - 350o until light brown and done.
The later generations have changed to a drop cookie and press down with a wet fork. We cook in moderate oven 325 - 350 o for about 15 minutes. Makes about 5 dozen, 2 ½ inch cookies. Enjoy... Alberta writes: "Melanese LaGue, my great grandmother, was born March 19, 1858 in Sutton, Providence Quebec, Canada. She married at the age of 16 to Peter Zepher Chevalier, February 2, 1874 in St. Andre, Sutton, Quebec, Canada. Melanese LaGue died April 2, 1923 in Lathrop, San Joaquin County, California at the home of her daughter, my grandmother, Eva (Chevalier) Tobin. |
| Visit The Museum of Work and Culture, which "tells the story of French Canadian immigrants who left Quebec to come to work in the mills and factories of Woonsocket," Rhode Island. |
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Brazil Nut Bread From Marilyn Hobusch: "This recipe is a favorite of ours at Xmas time re: my mom, Frances McLean Fortin (1904-1994), wife of Floyd Fortin, son of Treff Fortin and Mary Ponton, Mary daughter of Noel Ponton and Adeline Lemaire, Noel son of Francois Marie Ponton and Catherine Lague and my connection to the line."
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| 1 lb. Brazil nuts (whole) 1 lb. pitted dates 8 oz. maraschino cherries, drained 3/4 c. flour 3/4 c. sugar 1/2 tsp. salt 3/4 tsp. baking powder 3 eggs, beaten 1 tsp. vanilla |
Leave brazil nuts, dates and cherries, whole. Sift dry ingredients with flour and combine with fruit and nuts. Add vanilla to beaten eggs and mix with flour/fruit mixture.
Line a greased loaf pan with brown paper. Grease again. Bake at 300 degrees for 1-3/4 to 2 hours. Makes one loaf. NOTE: Do not overuse on the fruit; in fact a wee bit less may be better, unless you prepare more of the cake mixture, it will not cover the fruit during the baking process. Our family were not fruit cake lovers, so this one served us well over many, many years. ENJOY!!!
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Orange Charlotte
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| Berenice LaGue - wife of Paul A. LaGue - from Shaynee's side of the LaGue family, used to make this. Bernie was a TERRIBLE cook, but had a couple of things she could make that were great - this is one. I remember always hoping that she'd made it for dessert when we went over for dinner - I loved it! When I was little, I thought it was called "orange shallot" - I think it's really Orange Charlotte. Bernie, who's middle name was Swanhilde (when my grandfather, Paul, wanted to make her really mad, he'd call her Swanie) was born April 14, 1897 - died January 12, 1985. (from Suzy Black ~ Shaynee's mom) | |
| Serving Size : 6 Preparation Time :0:10
1 envelope gelatin, dissolved in cold water |
Mix all and set aside to cool. When thick add 1/2 pint of whipping cream - whipped until stiff - OR 2 egg whites, beaten stiff.
Refrigerate until set. Per serving: 197 Calories (kcal); 7g Total Fat; (32% calories from fat); trace Protein; 34g Carbohydrate; 27mg Cholesterol; 9mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 2 Other Carbohydrates |
Happy New Year!
Bonne Heureuse Année!
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| Ingredients:
1 1/2 lbs. of ground beef 1 lb. of ground pork 1 lb. of ground veal 1 onion salt - pepper 2 tablespoons of butter |
In large pot melt 2 tablespoons of butter - add finely chopped onion and cook until onion is transparent - add the meat a little at a time breaking it up as you go removing all clumps. Cook at medium heat for about 30 minutes stirring once in a while to ensure the meat breaks up and does not clump together. Add salt and pepper to taste. Drain fatty fluid if any left and place meat in pastry lined pie plate and cover with pastry top, slash to vent. Preheat oven to 450 - bake for 10 minutes - Reduce heat to 350 and bake for 30 minutes longer.
The men in this family love this with "ketchup" on the top. Yuk! Bon appetit, |
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Sucre à la Crème ~ Fudge
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| 1 cup of white sugar 1 cup of brown sugar 1/4 cup of butter 2 tablespoons of maple syrup 1 cup of heavy cream 1 teaspoon of vanilla |
Place all ingredients in small pot over medium heat and stir until all ingredients have melted. Bring to a rolling boil, then reduce heat to maintain a slow boil. Cook until candy thermometer reaches 240 degrees. Pour into a buttered 6x8 pan (I use disposable aluminum pans). Let sit for less than a minute then vigorously beat the mixture until it starts to set. Let cool completely, cut into squares and enjoy.
Bon appetit, |