ADVERTISEMENT
- Real Recipes from Real People -

Fantastic info on Mary Dunbar

Misc.
Thank you so much, Margie! My daughter is beginning to wish she had an Autumn Leaf set like the one that means so much to your family. Perhaps we'll start collecting, now that we realize the family connection. The link to Cornell was especially fascinating. I'll have to dust off my research skills and see what else I can find. Thank you so much for the information.
I do not have a Mary Dunbar doll, but saw one recently on e-bay. I have "hinted" that it would make a great Christmas present for me! I wish I had met Mary. She died half a dozen years before I was born; I have, however, been to her grave site at Forest Lawn in the Hollywood Hills of Southern California, near where I grew up. I also visited the site in France where her first husband, James Reed, my dad's father, was killed during the first world war. He is buried at the St. Mihiel Cemetery with other American soldiers who died in France.
Mary was quite a character, from what I have learned from my dad (who died in 1992), my mom, and a friend of hers with whom I corresponded for awhile.
Again, thank you for the information, Margie!
Naida Reed Grunden
MsgID: 27390
Shared by: Naida, Pittsburgh
In reply to: Mary Dunbar Information
Board: Collectibles & Antiques at Recipelink.com
  • Read Replies (10)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1
  Sondra, Oklahoma
2
  Naida, Pittsburgh
3
  Margie-KY
4
  Margie-KY
5
  Naida, Pittsburgh
6
  Margie-KY
7
  Norm
8
  Anne, Oregon
9
  KATHY - TX
10
  EILEEN, MERIDIAN, MS
11
  Jeanne Beauvais, Grandville, Michigan
ADVERTISEMENT
Random Recipes
  • Apple Crumb Pie (Martha Stewart)
  • APPLE CRUMB PIE FOR THE CRUST: 1 1/2 cups flour 1 cup plus 2 tablespoons, blanched almonds, finely ground 1/2 cup plus 2 tablespoons sugar 1/3 teaspoon salt 1 1/2 sticks (3/4 cup) unsalted...
  • Irish Cream Pound Cake
  • IRISH CREAM POUND CAKE Source: The Scottish-Irish Pub and Hearth Cookbook: Recipes and Lore from Celtic Kitchens by Kay Shaw Nelson Makes 1 loaf; 12 to 14 servings This basic pound cake is flavored with Irish cream ...
  • Golden Gate Sourdough Dip
  • GOLDEN GATE SOURDOUGH DIP 2 tablespoons butter 2 cloves garlic, peeled and minced 1 teaspoon Old Bay seasoning* 1 (10 3/4 ounces) can condensed cream of shrimp soup 1 tablespoon dry sherry (or 2 tablespoons white wine...
  • Cherry Pie Cups (using cherry pie filling)
  • CHERRY PIE CUPS "Bake individual little pies in muffin cups." 1 (15 oz) box Pillsbury refrigerated pie crusts, softened as directed on box 1 (21 oz) can cherry pie filling Heat oven to 425 degrees F. Remove crusts...
ADVERTISEMENT
  • Tahini Vinaigrette Dressing (Cuisinart recipe)
  • TAHINI VINAIGRETTE "This recipe may be easily modified by using a different flavor oil or vinegar." 3 garlic cloves 1 tablespoon balsamic vinegar 2 tablespoons tahini ( see recipe ) 1...
  • Yogurt Covered Almonds or Pretzels - Try this one
  • Here's a recipe that I use when I want the covered pretzels. it was original for Yogurt covered almonds but I just subsitute the pretzels. 1/2 pound white almond bark, chopped 2 cups pretzels (or almonds) 1/4 cup pla...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Fantastic info on Mary Dunbar
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!