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Dreams of Freedom ~Unit 6

Globetrotter~Year 3


The Revolution War Era     

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by Philip Freneau
(an American Revolutionary poet)

WHEN a certain great King,
     whose initial is G,
Forces STAMPS upon paper,

     and folks to drink TEA;
When these folks burn his tea

   and stampt paper, like stubble, --
You may guess that this king is then

  coming to trouble.

But when a PETITION he treads under

And sends over the ocean an army and

When that army, half famish'd, and

   frantic with rage
Is coop'd up with a leader,

   whose name rhymes to cage;
When that leader goes home,

   dejected and sad;
You may then be assur'd the

   king's prospects are bad.

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Drawing  - Perspective, etc.
Principles of Art

For Writing & Language Arts
Color Words
100 ways to Say Said
List of Prepositions

MUSIC of the Revolution

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Martha Washington Candy
2 (1-pound) boxes powdered sugar
1 cup butter, softened
1 (14-ounce) can sweetened condensed milk
2 cups flaked coconut
2 cups finely chopped pecans
1/2 block paraffin wax
1 (12-ounce) package semisweet chocolate chips
  1. Combine powdered sugar, butter, sweetened condensed milk, coconut and pecans together, mixing well. Roll into 1-inch balls and place on a waxed paper lined baking sheet. Chill.
  2. Melt chocolate chips and paraffin in double boiler. Using a wooden pick, dip candy balls into chocolate mixture and place on prepared baking sheet. Chill until chocolate is firm.

Makes about 4 dozen candies.


1 cup butter
4 cups confectioners' sugar
1 (14 ounce) can sweetened condensed milk
2 cups shredded coconut
2 cups chopped pecans
2 teaspoons vanilla extract
2 cups semisweet chocolate chips
1 Line 2 cookie sheets with wax paper. Set aside.
2 Mix margarine, sugar and sweetened condensed milk in large mixing bowl. Add coconut, pecans, and vanilla; mix well, using a sturdy large spoon. Chill until firm enough to handle.
3 Form into small balls and place on prepared cookie sheets . Chill until very firm.
4 Melt chocolate chips in top pot of double boiler over simmering water. Using a toothpick, dip balls into melted chocolate. Let cool on wax paper.
Martha Washington Cookies
Submitted by: Suzanne Stull

Makes 3 dozen
2 egg whites
1/4 teaspoon salt
2/3 cup packed brown sugar
1 1/2 teaspoons vanilla extract
1 cup pecan halves
1 Preheat oven to 250 degrees F (120 degrees C).
2 Beat egg whites and salt until foamy; gradually add brown sugar and vanilla.
3 Continue beating until stiff peaks are formed. Fold in pecan halves.
4 Drop by teaspoon onto greased cookie sheet. Bake for 1 hour.