FHE: "Brigham Young"
Song:
"The Handcart Song," Children's Songbook, p. 220.
Scripture:
What I the Lord have spoken, I have spoken, and I excuse not myself; and though the heavens and the earth pass away, my word shall not pass away, but shall all be fulfilled, whether by mine own voice or by the voice of my servants, it is the same. (Doctrine and Covenants 1:38)
Quote:
"He was the wisest, kindest, and most loving of fathers. His constant thoughtfulness for our happiness and well-being endeared him to all of us. . . . I shall always be grateful that I was born his daughter." (Clarissa H. Young, as quoted in Francis M. Gibbons, Dynamic Disciples, Prophets of God, [Salt Lake City: Deseret Book, 1996], p. 51.)
Lesson:
Highlights from the Life of Brigham Young:
1801: Born in Whitingham, Vermont
1830: Introduced to the Book of Mormon
1832: Baptized
1835: Ordained the Apostle
1840: Mission to England
1844: Becomes the leader of the Church
1850: Becomes the Governor of Utah Territory
1853: Breaks ground for the Salt Lake Temple
1877: Died in Salt Lake City (age 76)
(Richard Neitzel Holzapfel and William W. Slaughter, Prophets of the Latter- days, [Salt Lake City: Deseret Book, 2003], p. 22.)
Activity:
Give everyone a paper and pencil. Have them write the letters BRIGHAM vertically down the paper. Give each person a set amount of time to write a word beginning with each letter, that describes Brigham Young.
(adapted from Alma Heaton, The LDS Game Book, [Salt Lake City: Bookcraft, 1968], p. 35, 273.)
Refreshments:
Cheese Spoon Bread
1 cup milk
1 cup yellow cornmeal
1 cup cold milk
1 teaspoon salt
1/4 cup butter or margarine
1 1/2 cup sharp Cheddar cheese, shredded
4 eggs, separated
Heat 1 cup milk in heavy saucepan. Combine cornmeal, cold milk, and salt. Pour into hot milk, stirring constantly. Cook about 5 minutes, stirring frequently, until thickened. Remove from heat; stir in butter and cheese. Beat egg yolks until thick and lemon-colored. Stir a small amount of hot cornmeal mixture into egg yolks; then add egg mixture to remaining cornmeal, stirring constantly. Carefully fold in stiffly beaten egg whites. Pour mixture into well buttered 2- quart casserole. Bake for 35 to 40 minutes at 375 degrees. Serve immediately with butter or margarine, if desired. Good with honey or maple syrup. 6 to 8 Servings.
(Winnifred C. Jardine, Mormon Country Cooking, [Salt Lake City: Bookcraft, 1980], p. 46.)
PDF Packet
Complete Text Version
"The Handcart Song," Children's Songbook, p. 220.
Scripture:
What I the Lord have spoken, I have spoken, and I excuse not myself; and though the heavens and the earth pass away, my word shall not pass away, but shall all be fulfilled, whether by mine own voice or by the voice of my servants, it is the same. (Doctrine and Covenants 1:38)
Quote:
"He was the wisest, kindest, and most loving of fathers. His constant thoughtfulness for our happiness and well-being endeared him to all of us. . . . I shall always be grateful that I was born his daughter." (Clarissa H. Young, as quoted in Francis M. Gibbons, Dynamic Disciples, Prophets of God, [Salt Lake City: Deseret Book, 1996], p. 51.)
Lesson:
Highlights from the Life of Brigham Young:
1801: Born in Whitingham, Vermont
1830: Introduced to the Book of Mormon
1832: Baptized
1835: Ordained the Apostle
1840: Mission to England
1844: Becomes the leader of the Church
1850: Becomes the Governor of Utah Territory
1853: Breaks ground for the Salt Lake Temple
1877: Died in Salt Lake City (age 76)
(Richard Neitzel Holzapfel and William W. Slaughter, Prophets of the Latter- days, [Salt Lake City: Deseret Book, 2003], p. 22.)
Activity:
Give everyone a paper and pencil. Have them write the letters BRIGHAM vertically down the paper. Give each person a set amount of time to write a word beginning with each letter, that describes Brigham Young.
(adapted from Alma Heaton, The LDS Game Book, [Salt Lake City: Bookcraft, 1968], p. 35, 273.)
Refreshments:
Cheese Spoon Bread
1 cup milk
1 cup yellow cornmeal
1 cup cold milk
1 teaspoon salt
1/4 cup butter or margarine
1 1/2 cup sharp Cheddar cheese, shredded
4 eggs, separated
Heat 1 cup milk in heavy saucepan. Combine cornmeal, cold milk, and salt. Pour into hot milk, stirring constantly. Cook about 5 minutes, stirring frequently, until thickened. Remove from heat; stir in butter and cheese. Beat egg yolks until thick and lemon-colored. Stir a small amount of hot cornmeal mixture into egg yolks; then add egg mixture to remaining cornmeal, stirring constantly. Carefully fold in stiffly beaten egg whites. Pour mixture into well buttered 2- quart casserole. Bake for 35 to 40 minutes at 375 degrees. Serve immediately with butter or margarine, if desired. Good with honey or maple syrup. 6 to 8 Servings.
(Winnifred C. Jardine, Mormon Country Cooking, [Salt Lake City: Bookcraft, 1980], p. 46.)
PDF Packet
Complete Text Version