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  1. 2 days ago on The Other Coast

     

    And your spirit will rage as it watches your killer turn you into ragout.

     

    From: KATE AITKEN’S COOK BOOK

    Published by: WM. COLLINS SONS & CO. LTD.

    LONDON – GLASGOW – TORONTO COLLINS

    A White Circle Book Toronto I.S.B.N. 0 00 682482 X

     

    VENISON RAGOUT

     

    12 cubes venison , cut from shoulder (about 4 lbs.)

    4 tablespoons margarine or butter (Use butter.)

    1 1/2 cups water

    1 onion, finely chopped

    1 teaspoon salt

    Dash of pepper and paprika

    1 can (6 oz.) tomato paste

    1 can (10 oz.) beef bouillon

    1 bay leaf

    1 can (10 oz.) cream of mushroom soup

    1/2 cup domestic sherry

     

    Sear venison cubes in margarine or butter; add water, onion, and seasonings; simmer until tender.  Add tomato paste, bouillon, bay leaf and cream of mushroom soup; stir over gentle heat until hot.  Before serving, add sherry.  Serves 6.

     

  2. 2 days ago on Ballard Street

     

    Ewww , ewwwer and even ewwwier ! !

     

  3. 3 days ago on Ballard Street

     

    ᴚᴚᴚ∀∀

    ¡¡¡sʎǝʇɐW

    as an Australian or New Zealander would say it.

     

  4. 3 days ago on The Argyle Sweater

     

    They seem to want to fritter away their customers’ time.

    Maybe they have these in stock.

     

    From: “Woman’s Day Collector’s Cook Book (revised and enlarged)

    Published by: Simon and Schuster, New York

    SBN: 671-21986-3

     

    CHEESE FRITTERS

     

    1 egg, beaten

    1/2 cup milk (Whole milk, 3.25% milk fat.)

    1 teaspoon Worcestershire

    1 tablespoon instant minced onion or 1 small onion minced

    Dash of hot pepper sauce

    2 cups biscuit mix

    1 1/2 cups diced process American cheese

    Fat for deep frying

    Tart jelly

     

    Mix the first 6 ingredients well; stir in cheese.  Drop by tablespoons into hot deep fat (365° F. on a frying thermometer) and fry until golden brown.  Drain on absorbent paper.  Serve with jelly.Makes about 20.

     

  5. 3 days ago on Garfield

     

    @   xXAndezXx

     

    No, but it wouldn’t surprise me to find out he’s ripped off this guy’s bag of tricks.(1 Minute 46 Seconds)

     

    https://www.youtube.com/watch?v=J_v9Skwpcis

     

  6. 3 days ago on Frog Applause

     

    From:

    The New Oxford Dictionary of English

    Published by: Oxford

    University Press (1998)

    ISBN 0-19-861263-X

    dysphemism   ►   noun   a derogatory or unpleasant term used instead of a pleasant or neutral one. The opposite of EUPHEMISM

     

  7. 3 days ago on Ballard Street

     

    @   MontanaLady   (From yesterday.)

     

    “….Of course, I would put in only homemade ice cream, with lots of chocolate…….really GOOD chocolate! Mmmmmm…”

    You didn’t say if you had  a chocolate ice cream recipe for home made chocolate ice cream; so just in case…

     

    From: ”The Fannie Farmer Cookbook” (Twelfth Edition)

    Revised by: Marion Cunningham with Jeri Laber

    Illustrated by: Lauren Jarret

    Published by: Bantam Books

    ISBN 0-553-23488-9

     

     

    Old-Fashioned Chocolate Ice Cream

     

    1 1/4 cups (250g) sugar

    1 tablespoon flour

    Dash of salt

    2 eggs, slightly beaten

    2 cups (1/2 L) milk [Whole milk 3.25% milk fat.]

    2 squares bitter chocolate

    2 cups (1/2 L) cream (I’m sure this is whipping cream.)

    1 tablespoon vanilla (Real, not artificial.)

     

    Mix the sugar, flour, and salt together, and add the eggs. Heat the milk and melt the chocolate in it. Combine the mixtures and cook over medium heat in a heavy-bottomed saucepan, stirring constantly, until lightly thickened. Cool, then add the cream and the vanilla. Strain and freeze in a hand-cranked or electric ice cream freezer.

     

    I quote from another page of the book which gives some history of various types of food.

    “…it was Dolley Madison who first made it [ice cream] popular in the United States when she served it to her guests at the White House. Today America produces and consumes more ice cream than any other country in the world; half of it is vanilla.”

    Publication date of 12th edition: 1979.

    Originally published in 1896 as The Boston Cooking-School Cook Book by Fannie Merritt Farmer.

     

    Ice cream freezers are still being made.

     

    http://www.cuisinart.ca/on/demandware.store/Sites-ca-cuisinart-Site/en_CA/Search-Show?q=Ice%20Cream%20%26%20Yogurt%20Makers

     

  8. 4 days ago on Ballard Street

     

    Cartoon physics always amazes me.

    Have you ever really looked at the size of a pedal-push ice-cream cart?

     

  9. 4 days ago on Ripley's Believe It or Not

     

    Here’s more on the tomb of the unknown soldier rituals.

    The 21 steps and seconds are a representation of the 21 gun salute.

    There’s a lot more to the rituals as a whole though.

     

    http://www.american-historama.org/1913-1928-ww1-prohibition-era/tomb-of-the-unknown-soldier-guards.htm

     

  10. 4 days ago on Pearls Before Swine

     

    It sounds like it’s been a protracted lesson on contractions to me.

    The lesson on protractions will be contracted (both ways).