2023 Fall Newsletter

Accessions donated this year to the museum.

Name of Donor Elizabeth Smith Karen Browning Mike Gibson

Item Donated

Abstract; WW II Ammonia Inhalants Iodine Swabs Vintage White Women’s Heels Miami County Bank Advertisement Items Painting of Children “Somerset Ridge Painter”

Jeff Hartl

Scott Grandon

Accordion, shotgun, books

Jeff Hartl Ann Davis

grave shovels

Horse collar with hanes

Carladyne Conyers Julan Hughes

Water color artwork of Paola Library & Ursuline Academy

Quilt

Phil Reaka

Monarch’s Baseball Bat & Buck O’Neil book

Rebecca & Vince Thorpe Morris F. Schroeder

Byelow Baby Doll

Eyeglass Test Lenses collection 1930 dress, 2-piece suit and hat

Christie Doherty Cindy Touburen Kerry & Rachal Ard Gretchen Walters Peggy Redenbaugh Phyllis Hollinger Mike Stiggow Christie Doherty Shirley Banks Lilliana Trellis Gift- Unknown donor Brad Christian Jane Edmonds Christie Koehn Unknown donor Joyce Smith Linda Hay

Quilt rack

Metal lock and nail found in yard (Paola) Ladies wool suit, mouton coat and Charleston dress

Baseball items and lockers Miami County map

Fontana plate, Christian church plate

Deerskin Indian dress

Indian books

Plates from store giveaway wedding dress, suit and desk History Book from Peru

red brick from Osawatomie State Hospital

Mechanical Adding Machine

Walking doll 1956

New Knights Templar uniform Book “History of Kansas”

Apricot Ham Glaze 1¼cups apricot preserves ½ cup brown sugar, packed 2 TBL Dijon Mustard ¼ cup lemon juice 6 cloves, garlic, smashed 1 (6-8 lb) ham, fully cooked

Autumn Whipped Cream Stir 2 crushed cinnamon sticks, 8 whole cloves, 12 black peppercorns, peel of 1 orange into 1 cup heavy cream. Cover and refrigerate 4 hours. For more intense flavor, 8 hours and even up to1 day. Strain discarding solids prior to whipping. Sprinkle warm spice(s) over whipped cream when topping apple pie and, if topping pumpkin pie, add orange zest.

Combine all ingredients in saucepan. Bring to a boil, reduce heat, simmer 20 minutes. Brush glaze every 15 minutes during last half of cook time, until ham is gold en brown. Warm any leftover glaze and serve with ham. Makes 2 cups.

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