Finishing touches on Historymakers Exhibit

The interactive monitors have been installed and work like a charm. So nice to join the "techie age." Michael DeQuinque of Sound and Video did a fabulous job. It is so enlightening to hear each Historymaker speak about his/her life, business, family, philanthropy and connection with Arizona.
Linda Corderman is working on new signage and framing of the monitors. Soon the exhibit will be ready for the "Unveiling of Historymakers 2014" October 22 at AHS Museum at Papago Park. 5-7:00 pm.
$35. Hors d'oeuvres and beverages served.
Details at www.HistoricalLeague.org
Tickets at www.regonline.com/historyinthemaking

New Cookbook begins

Cookbook Committee co-chairs Leslie Christiansen,
Ruth McLeod and Linda Corderman

Since almost 19,000 out of the 20,000 copies of Tastes & Treasures are gone, we are planning a new cookbook. You can call it Volume II with a similar format, great historical venues, fascinating food memories from Historymakers and delicious do-able recipes.
Glad to have the knowledge of three of the original cookbook committee members, Leslie Christiansen, Ruth McLeod and Linda Corderman working on the new version.
This new cookbook project was announced at the September Historical League meeting.

A little silver polish goes a long way . . .

before

after

Glad to see this lovely silver "1969 Rosenzweig Award" bowl from Historymaker Elisabeth Ruffner shiny again in preparation for the "History in the Making" on October 22, 2015 at AHS Museum.
Join us as we celebrate with many of our Historymakers and view the "Unveiling of the 2014 Historymakers Interactive Exhibit" from 5:00-7:00 pm. $35.
Hors d'oeuvres and beverages served.
Details at www.HistoricalLeague.org
Tickets at www.regonline.com/historyinthemaking

Tawn Downs, new director at AHS Museum at Papago Park

Tawn Downs
Director of AHS Museum Papago Park

We were excited to have Tawn Downs, the new director at AHS Museum, speak at our September Historical League meeting. She is dynamic and energetic, with a great vision for our museum. Tawn also announced the November 19 opening of the new Mining Exhibit.
Also speaking were Leonard Macisz, President of AHS, and Kelly Corsette, President of the Central Arizona Chapter of AHS discussing the positive and strong connection the Historical League has with the Historical Society.

Kelly Corsette, President of Central AZ Chapter AHS

Leonard Macisz, President of AHS

Fort Grant Military Band

Discovered this fascinating signed photo in a back hall at AHS Museum at Papago Park. This photo is First Infantry Band 1882.
Research tells us that bands boosted troop morale. 
Wonder what stories Charles Kellogg and Lawrence J. Fleming could tell us?

Hattie Wog portrait , age six, c. 1896

Portrait of this darling child, Hattie Wog, age six, c. 1896, is in the back halls of Arizona Historical Society Museum at Papago Park but no one seems to know her background.  By the looks of her dress, shoes and background, she was well-to-do. If only she could tell us . . . . It's so important to document history for future generations.

The Best Pound Cake from Kay Holcombe

The Best Pound Cake

Rich, dense and so yummy, try this recipe when you want to forget your diet. Kay brought this to the September Historical League meeting. It was enjoyed!

Ingredients:
1 cup unsalted butter, room temperature
16 ounces cream cheese, room temperature
3 cups sugar
6 eggs
3 cups flour, sifted
1/4 teaspoon baking soda
1 tablespoon vanilla
1 teaspoon almond extract or 2 teaspoons lemon extract

Directions:
Preheat oven to 325 degrees. Grease and flour a 10-inch tube pan.
In the bowl of an electric mixer, cream butter and cream cheese. Gradually add sugar and beat until light and fluffy.
Mix in eggs, one at a time, blending after each addition.
Mix in flour, baking soda and extracts.
Spoon into prepared pan and bake on the center rack of oven until toothpick inserted in cake center comes out clean, about 1 hour.
Cool in the pan 15 minutes, run knife along pan edges, and invert onto cooling rack.
Serves 14-16.
Serve with Raspberry Sauce and Sweetened Cream.