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		<title>Fish Casserole (1944)</title>
		<link>https://muggsylauer.com/2026/05/19/fish-casserole-1944/</link>
		
		<dc:creator><![CDATA[Muggsy]]></dc:creator>
		<pubDate>Tue, 19 May 2026 17:49:15 +0000</pubDate>
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					<description><![CDATA[So many missing ingredients and steps. It kind of assumes you have mashed potatoes sitting around, and tells you to add cooked mushrooms without ever&#8230;]]></description>
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				<h2 class="recipe-card-title">Fish Caserole (1944)</h2><span class="recipe-card-author">Recipe by Charlotte Adams</span><span class="recipe-card-course">Course: <mark>Main</mark></span><span class="recipe-card-cuisine">Cuisine: <mark>American</mark></span><span class="recipe-card-difficulty">Difficulty: <mark>Easy</mark></span></div><div class="recipe-card-details"><div class="details-items"><div class="detail-item detail-item-0"><span class="detail-item-icon oldicon oldicon-food" style="color: #6d767f;"></span><span class="detail-item-label">Servings</span><p class="detail-item-value">4</p><span class="detail-item-unit">servings</span></div><div class="detail-item detail-item-2"><span class="detail-item-icon foodicons foodicons-cooking-food-in-a-hot-casserole" style="color: #6d767f;"></span><span class="detail-item-label">Cooking time</span><p class="detail-item-value">40</p><span class="detail-item-unit">minutes</span></div></div></div><p class="recipe-card-summary">From the St. Cloud Daily Times, May 19, 1944</p><div class="recipe-card-ingredients"><h3 class="ingredients-title">Ingredients</h3><ul class="ingredients-list layout-1-column"><li id="wpzoom-rcb-ingredient-item-6a0c9e06880ab" class="ingredient-item"><span class="tick-circle"></span><p class="ingredient-item-name is-strikethrough-active"><span class="wpzoom-rcb-ingredient-name">2 lbs. Fish fillets: cod or any kind of fish (keep skin and bones aside)</span></p></li><li id="wpzoom-rcb-ingredient-item-6a0c9e06880ac" class="ingredient-item"><span class="tick-circle"></span><p class="ingredient-item-name is-strikethrough-active"><span class="wpzoom-rcb-ingredient-name">2 cups Mashed potatoes</span></p></li><li id="wpzoom-rcb-ingredient-item-6a0c9e06880ad" class="ingredient-item"><span class="tick-circle"></span><p class="ingredient-item-name is-strikethrough-active"><span class="wpzoom-rcb-ingredient-name">1/2 lb. Mushrooms</span></p></li><li id="wpzoom-rcb-ingredient-item-6a0c9e06880ae" class="ingredient-item"><span class="tick-circle"></span><p class="ingredient-item-name is-strikethrough-active"><span class="wpzoom-rcb-ingredient-name">2 cups White sauce (described below)</span></p></li><li id="wpzoom-rcb-ingredient-item-17792120280441151" class="ingredient-item"><span class="tick-circle"></span><p class="ingredient-item-name is-strikethrough-active"><span class="wpzoom-rcb-ingredient-name">1 Bay leaf</span></p></li><li id="wpzoom-rcb-ingredient-item-17792120345291156" class="ingredient-item"><span class="tick-circle"></span><p class="ingredient-item-name is-strikethrough-active"><span class="wpzoom-rcb-ingredient-name">1 Carrot</span></p></li><li id="wpzoom-rcb-ingredient-item-17792120408931161" class="ingredient-item"><span class="tick-circle"></span><p class="ingredient-item-name is-strikethrough-active"><span class="wpzoom-rcb-ingredient-name">1 Onion</span></p></li><li id="wpzoom-rcb-ingredient-item-17792120440331166" class="ingredient-item"><span class="tick-circle"></span><p class="ingredient-item-name is-strikethrough-active"><span class="wpzoom-rcb-ingredient-name">Few leaves of celery</span></p></li><li id="wpzoom-rcb-ingredient-item-17792120457141171" class="ingredient-item"><span class="tick-circle"></span><p class="ingredient-item-name is-strikethrough-active"><span class="wpzoom-rcb-ingredient-name">Salt &amp; Pepper</span></p></li><li id="wpzoom-rcb-ingredient-item-17792120471851176" class="ingredient-item"><span class="tick-circle"></span><p class="ingredient-item-name is-strikethrough-active"><span class="wpzoom-rcb-ingredient-name">Dash of nutmeg</span></p></li><li id="wpzoom-rcb-ingredient-item-17792120486121181" class="ingredient-item"><span class="tick-circle"></span><p class="ingredient-item-name is-strikethrough-active"><span class="wpzoom-rcb-ingredient-name">Dash of paprika</span></p></li><li id="wpzoom-rcb-ingredient-item-17792120533281186" class="ingredient-item"><span class="tick-circle"></span><p class="ingredient-item-name is-strikethrough-active"><span class="wpzoom-rcb-ingredient-name">Chopped parsley (optional)</span></p></li><li id="wpzoom-rcb-ingredient-item-17792120545561191" class="ingredient-item"><span class="tick-circle"></span><p class="ingredient-item-name is-strikethrough-active"><span class="wpzoom-rcb-ingredient-name">1/8 cup Sauterne*</span></p></li></ul></div><div class="recipe-card-directions"><h3 class="directions-title">Directions</h3><ul class="directions-list"><li id="wpzoom-rcb-direction-step-6a0c9e06880af" class="direction-step">Boil the fish 10 minutes, adding skin and bones, bay leaf, carrot, onion, celery.</li><li id="wpzoom-rcb-direction-step-6a0c9e06880b0" class="direction-step">Remove fish, throwing away skin and bones, and bay leaf. Reserve liquid with carrot, onion and celery in it.</li><li id="wpzoom-rcb-direction-step-6a0c9e06880b1" class="direction-step">Make a white sauce with  butter, flour and the reserved liquid of fish and milk. Add the wine if desired.</li><li id="wpzoom-rcb-direction-step-6a0c9e06880b2" class="direction-step">Add spices and cooked mushrooms.</li><li id="wpzoom-rcb-direction-step-17792123163963112" class="direction-step">Grease a baking dish, put the fish in, then cover with a layer of white sauce and repeat until all is used up.</li><li id="wpzoom-rcb-direction-step-17792123593073597" class="direction-step">Top with a layer of mashed potatoes.</li><li id="wpzoom-rcb-direction-step-17792123776183762" class="direction-step">Put in a moderate oven (375°) until potatoes are golden brown (30-40 minutes).</li><li id="wpzoom-rcb-direction-step-17792124340514079" class="direction-step">Serve sprinkled with chopped parsley.</li></ul></div><div class="recipe-card-notes">
					<h3 class="notes-title">Notes</h3>
					<ul class="recipe-card-notes-list"><li>* Sauterne is a sweet white wine that is apparently rather expensive. Alternatives are available, and can be found with a simple internet search.</li></ul>
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<p class="wp-block-paragraph">So many missing ingredients and steps. It kind of assumes you have mashed potatoes sitting around, and tells you to add cooked mushrooms without ever telling you to cook them. Not sure if I&#8217;d ever actually want to try this, but who knows?</p>
]]></content:encoded>
					
		
		
		<post-id xmlns="com-wordpress:feed-additions:1">1729</post-id>	</item>
		<item>
		<title>Perfect Gingerbread (1926)</title>
		<link>https://muggsylauer.com/2026/02/13/perfect-gingerbread-1926/</link>
		
		<dc:creator><![CDATA[Muggsy]]></dc:creator>
		<pubDate>Fri, 13 Feb 2026 17:42:02 +0000</pubDate>
				<category><![CDATA[Cooking]]></category>
		<category><![CDATA[History]]></category>
		<guid isPermaLink="false">https://muggsylauer.com/?p=1711</guid>

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	        </div><h2 class="recipe-card-title">Perfect Gingerbread (1926)</h2><span class="recipe-card-author">Recipe by Miss Christine Richard, St. Cloud MN</span><span class="recipe-card-course">Course: <mark>Dessert</mark></span><span class="recipe-card-cuisine">Cuisine: <mark>American</mark></span><span class="recipe-card-difficulty">Difficulty: <mark>Easy</mark></span></div><div class="recipe-card-details"><div class="details-items"><div class="detail-item detail-item-1"><span class="detail-item-icon oldicon oldicon-clock" style="color: #6d767f;"></span><span class="detail-item-label">Prep time</span><p class="detail-item-value">15</p><span class="detail-item-unit">minutes</span></div><div class="detail-item detail-item-2"><span class="detail-item-icon foodicons foodicons-cooking-food-in-a-hot-casserole" style="color: #6d767f;"></span><span class="detail-item-label">Cooking time</span><p class="detail-item-value">30</p><span class="detail-item-unit">minutes</span></div></div></div><div class="recipe-card-ingredients"><h3 class="ingredients-title">Ingredients</h3><ul class="ingredients-list layout-1-column"><li id="wpzoom-rcb-ingredient-item-698f5fd1494ee" class="ingredient-item"><span class="tick-circle"></span><p class="ingredient-item-name is-strikethrough-active"><span class="wpzoom-rcb-ingredient-name">1/2 cup Brown sugar</span></p></li><li id="wpzoom-rcb-ingredient-item-1771003972774435" class="ingredient-item"><span class="tick-circle"></span><p class="ingredient-item-name is-strikethrough-active"><span class="wpzoom-rcb-ingredient-name">1/2 cup molasses</span></p></li><li id="wpzoom-rcb-ingredient-item-698f5fd1494ef" class="ingredient-item"><span class="tick-circle"></span><p class="ingredient-item-name is-strikethrough-active"><span class="wpzoom-rcb-ingredient-name">1/2 cup shortening (half butter, half bacon grease)</span></p></li><li id="wpzoom-rcb-ingredient-item-698f5fd1494f0" class="ingredient-item"><span class="tick-circle"></span><p class="ingredient-item-name is-strikethrough-active"><span class="wpzoom-rcb-ingredient-name">1/2 cup sour milk</span></p></li><li id="wpzoom-rcb-ingredient-item-1771004057414835" class="ingredient-item"><span class="tick-circle"></span><p class="ingredient-item-name is-strikethrough-active"><span class="wpzoom-rcb-ingredient-name">1 level tsp soda (baking soda)</span></p></li><li id="wpzoom-rcb-ingredient-item-1771004056735830" class="ingredient-item"><span class="tick-circle"></span><p class="ingredient-item-name is-strikethrough-active"><span class="wpzoom-rcb-ingredient-name">2 eggs</span></p></li><li id="wpzoom-rcb-ingredient-item-1771004056258825" class="ingredient-item"><span class="tick-circle"></span><p class="ingredient-item-name is-strikethrough-active"><span class="wpzoom-rcb-ingredient-name">1/2 tsp each of ginger, cinnamon, nutmeg, and salt</span></p></li><li id="wpzoom-rcb-ingredient-item-1771004055222820" class="ingredient-item"><span class="tick-circle"></span><p class="ingredient-item-name is-strikethrough-active"><span class="wpzoom-rcb-ingredient-name">1-1/4 cups flour</span></p></li><li id="wpzoom-rcb-ingredient-item-698f5fd1494f1" class="ingredient-item"><span class="tick-circle"></span><p class="ingredient-item-name is-strikethrough-active"><span class="wpzoom-rcb-ingredient-name">1/2 tsp baking powder</span></p></li></ul></div><div class="recipe-card-directions"><h3 class="directions-title">Directions</h3><ul class="directions-list"><li id="wpzoom-rcb-direction-step-698f5fd1494f2" class="direction-step"><br />Cream sugar and shortening together and beat in the eggs. Add all the spices and sour milk into which the soda is well mixed. Then add molasses and sifted flour with baking powder. Pour mixture into a flat baking tin and bake for one-half hour in moderate oven. If you serve gingerbread for a dessert, place whipped cream on individual pieces, and very tiny slices of candied ginger on the whipped cream.</li></ul></div><div class="recipe-card-notes">
					<h3 class="notes-title">Notes</h3>
					<ul class="recipe-card-notes-list"><li>From the St. Cloud Daily Times, February 13, 1926.</li></ul>
				</div><script type="application/ld+json">{"@context":"https:\/\/schema.org","@type":"Recipe","name":"Perfect Gingerbread (1926)","image":"","description":"","keywords":"","author":{"@type":"Person","name":"Muggsy"},"datePublished":"2026-02-13T11:42:02-06:00","prepTime":"PT15M","cookTime":"PT30M","totalTime":"PT45M","recipeCategory":["Dessert"],"recipeCuisine":["American"],"recipeYield":"","nutrition":{"@type":"NutritionInformation"},"recipeIngredient":["1\/2 cup Brown sugar","1\/2 cup molasses","1\/2 cup shortening (half butter, half bacon grease)","1\/2 cup sour milk","1 level tsp soda (baking soda)","2 eggs","1\/2 tsp each of ginger, cinnamon, nutmeg, and salt","1-1\/4 cups flour","1\/2 tsp baking powder"],"recipeInstructions":[{"@type":"HowToStep","name":"Cream sugar and shortening together and beat in the eggs. Add all the spices and sour milk into which the soda is well mixed. Then add molasses and sifted flour with baking powder. Pour mixture into a flat baking tin and bake for one-half hour in moderate oven. If you serve gingerbread for a dessert, place whipped cream on individual pieces, and very tiny slices of candied ginger on the whipped cream.","text":"Cream sugar and shortening together and beat in the eggs. Add all the spices and sour milk into which the soda is well mixed. Then add molasses and sifted flour with baking powder. Pour mixture into a flat baking tin and bake for one-half hour in moderate oven. If you serve gingerbread for a dessert, place whipped cream on individual pieces, and very tiny slices of candied ginger on the whipped cream.","url":"https:\/\/muggsylauer.com\/2026\/02\/13\/perfect-gingerbread-1926\/#wpzoom-rcb-direction-step-698f5fd1494f2","image":""},{"@type":"HowToStep","name":"","text":"","url":"https:\/\/muggsylauer.com\/2026\/02\/13\/perfect-gingerbread-1926\/#wpzoom-rcb-direction-step-698f5fd1494f3","image":""},{"@type":"HowToStep","name":"","text":"","url":"https:\/\/muggsylauer.com\/2026\/02\/13\/perfect-gingerbread-1926\/#wpzoom-rcb-direction-step-698f5fd1494f4","image":""},{"@type":"HowToStep","name":"","text":"","url":"https:\/\/muggsylauer.com\/2026\/02\/13\/perfect-gingerbread-1926\/#wpzoom-rcb-direction-step-698f5fd1494f5","image":""}]}</script></div></div>
]]></content:encoded>
					
		
		
		<post-id xmlns="com-wordpress:feed-additions:1">1711</post-id>	</item>
		<item>
		<title>George Harsh &#8211; Murderer Turned Hero</title>
		<link>https://muggsylauer.com/2026/01/21/george-harsh-murderer-turned-hero/</link>
		
		<dc:creator><![CDATA[Muggsy]]></dc:creator>
		<pubDate>Wed, 21 Jan 2026 17:50:57 +0000</pubDate>
				<category><![CDATA[History]]></category>
		<guid isPermaLink="false">https://muggsylauer.com/?p=1691</guid>

					<description><![CDATA[I love looking through old copies of the St. Cloud Daily Times on the Minnesota Historical Society Digital Newspaper Hub. I read the stories, look&#8230;]]></description>
										<content:encoded><![CDATA[
<p class="wp-block-paragraph">I love looking through old copies of the St. Cloud Daily Times on the <a href="https://newspapers.mnhs.org">Minnesota Historical Society Digital Newspaper Hub</a>. I read the stories, look at the ads, check out the classifieds and see what was up locally in the past. Today I was looking through the issue from January 21, 1929 and came across this story:</p>



<figure class="wp-block-image size-full"><img decoding="async" width="650" height="852" src="https://i0.wp.com/muggsylauer.com/wp-content/uploads/2026/01/Screenshot-2026-01-21-at-11.20.34-AM.png?fit=650%2C852&amp;ssl=1" alt="" class="wp-image-1692" srcset="https://i0.wp.com/muggsylauer.com/wp-content/uploads/2026/01/Screenshot-2026-01-21-at-11.20.34-AM.png?w=650&amp;ssl=1 650w, https://i0.wp.com/muggsylauer.com/wp-content/uploads/2026/01/Screenshot-2026-01-21-at-11.20.34-AM.png?resize=229%2C300&amp;ssl=1 229w" sizes="(max-width: 650px) 100vw, 650px" /></figure>



<p class="wp-block-paragraph">When reading the papers, I will sometimes look up the names mentioned in the articles, and so I looked up George Harsh. He was convicted of murder and sentenced to die in the electric chair. He wound up getting his death sentence commuted to hard labor. While in prison he saved the life of a fellow inmate by performing an appendectomy (there&#8217;s a story I&#8217;d love to hear), and was released after serving 12 years.</p>



<p class="wp-block-paragraph">After drifting for a few years he emigrated to Canada where, during WWII, he joined the Canadian Air Force, serving as a tail gunner.  His plane was shot down and he was captured by the Germans. In 1944 he helped 126 Allied prisoners tunnel out of Stalag 3. You might remember that caper from a little movie they made about it called &#8220;The Great Escape.&#8221;</p>



<p class="wp-block-paragraph">In 1971 he wrote a book called <a href="https://www.goodreads.com/book/show/103049.Lonesome_Road">Lonesome Road</a> and became an anti-capital punishment advocate.</p>



&#8220;Capital punishment is a law zeroed in on the poor, the underprivileged, the friendless, the uneducated and the ignorant. &#8230;I was convicted of a senseless crime and sentenced to die in the electric chair. This sentence would have been carried out had I not come from a white, wealthy and influential family. This Mosaic law of death is drawn from the worst of all human motives, revenge.&#8221;



<p class="wp-block-paragraph">He went from teenage thrill killer to war hero to author and activist, and died in 1980.</p>
]]></content:encoded>
					
		
		
		<post-id xmlns="com-wordpress:feed-additions:1">1691</post-id>	</item>
		<item>
		<title>Swiss Steak (1928)</title>
		<link>https://muggsylauer.com/2024/09/11/swiss-steak-1928/</link>
		
		<dc:creator><![CDATA[Muggsy]]></dc:creator>
		<pubDate>Wed, 11 Sep 2024 15:41:30 +0000</pubDate>
				<category><![CDATA[Cooking]]></category>
		<category><![CDATA[History]]></category>
		<guid isPermaLink="false">https://muggsylauer.com/?p=1044</guid>

					<description><![CDATA[I have no idea how &#8220;Swiss&#8221; this recipe is, but here it is nonetheless. The more I think about this, the more I believe that&#8230;]]></description>
										<content:encoded><![CDATA[
<p class="wp-block-paragraph">I have no idea how &#8220;Swiss&#8221; this recipe is, but here it is nonetheless.</p>


<div class="wpzoom-custom-recipe-card-post wpzoom-rcb-post-shortcode" data-parent-id="1041" data-recipe-post="1041"><div class="wp-block-wpzoom-recipe-card-block-recipe-card is-style-default header-content-align-left block-alignment-left recipe-card-noimage" id="wpzoom-recipe-card">
			<div class="recipe-card-heading">
				<h2 class="recipe-card-title">Swiss Steak (1928)</h2><span class="recipe-card-author">Recipe by Louise Bennett Beaver</span><span class="recipe-card-course">Course: <mark>Main</mark></span><span class="recipe-card-cuisine">Cuisine: <mark>Swiss</mark></span><span class="recipe-card-difficulty">Difficulty: <mark>Easy</mark></span></div><div class="recipe-card-details"><div class="details-items"><div class="detail-item detail-item-0"><span class="detail-item-icon oldicon oldicon-food" style="color: #6d767f;"></span><span class="detail-item-label">Servings</span><p class="detail-item-value">4</p><span class="detail-item-unit">servings</span></div><div class="detail-item detail-item-1"><span class="detail-item-icon oldicon oldicon-clock" style="color: #6d767f;"></span><span class="detail-item-label">Prep time</span><p class="detail-item-value">15</p><span class="detail-item-unit">minutes</span></div><div class="detail-item detail-item-2"><span class="detail-item-icon foodicons foodicons-cooking-food-in-a-hot-casserole" style="color: #6d767f;"></span><span class="detail-item-label">Cooking time</span><p class="detail-item-value">1</p><span class="detail-item-unit">hour&nbsp;</span><p class="detail-item-value">30</p><span class="detail-item-unit">minutes</span></div></div></div><div class="recipe-card-ingredients"><h3 class="ingredients-title">Ingredients</h3><ul class="ingredients-list layout-1-column"><li id="wpzoom-rcb-ingredient-item-66e1b800ed923" class="ingredient-item"><span class="tick-circle"></span><p class="ingredient-item-name is-strikethrough-active"><span class="wpzoom-rcb-ingredient-name">1 lb. Round steak, cut 1" thick</span></p></li><li id="wpzoom-rcb-ingredient-item-66e1b800ed925" class="ingredient-item"><span class="tick-circle"></span><p class="ingredient-item-name is-strikethrough-active"><span class="wpzoom-rcb-ingredient-name">1-3 cups AP flour</span></p></li><li id="wpzoom-rcb-ingredient-item-66e1b800ed927" class="ingredient-item"><span class="tick-circle"></span><p class="ingredient-item-name is-strikethrough-active"><span class="wpzoom-rcb-ingredient-name">1 teaspoon salt</span></p></li><li id="wpzoom-rcb-ingredient-item-66e1b800ed928" class="ingredient-item"><span class="tick-circle"></span><p class="ingredient-item-name is-strikethrough-active"><span class="wpzoom-rcb-ingredient-name">1/4 teaspoon pepper</span></p></li><li id="wpzoom-rcb-ingredient-item-1726068939992539" class="ingredient-item"><span class="tick-circle"></span><p class="ingredient-item-name is-strikethrough-active"><span class="wpzoom-rcb-ingredient-name">3 Tablespoons fat (lard)</span></p></li><li id="wpzoom-rcb-ingredient-item-1726068942497544" class="ingredient-item"><span class="tick-circle"></span><p class="ingredient-item-name is-strikethrough-active"><span class="wpzoom-rcb-ingredient-name">2 Tablespoons chopped onions</span></p></li><li id="wpzoom-rcb-ingredient-item-1726068943822549" class="ingredient-item"><span class="tick-circle"></span><p class="ingredient-item-name is-strikethrough-active"><span class="wpzoom-rcb-ingredient-name">1 cup tomatoes</span></p></li><li id="wpzoom-rcb-ingredient-item-1726068944840554" class="ingredient-item"><span class="tick-circle"></span><p class="ingredient-item-name is-strikethrough-active"><span class="wpzoom-rcb-ingredient-name">1/2 cup water</span></p></li></ul></div><div class="recipe-card-directions"><h3 class="directions-title">Directions</h3><ul class="directions-list"><li id="wpzoom-rcb-direction-step-66e1b800ed92b" class="direction-step">Wipe off the steak with a damp cloth. Sprinkle with the salt and pepper and pound the flour into both sides of the meat. Use a meat pounder or the side of a heavy dish.</li><li id="wpzoom-rcb-direction-step-66e1b800ed92c" class="direction-step">Place the fat in a frying pan and when hot add the meat and brown well on both sides.</li><li id="wpzoom-rcb-direction-step-66e1b800ed92d" class="direction-step">Add the rest of the ingredients, cover and cook very slowly for 1-1/2 hours. The steak may be baked in a casserole or baking pan. It is done when it is so tender that it will fall apart when lifted from the pan.</li></ul></div><div class="recipe-card-notes">
					<h3 class="notes-title">Notes</h3>
					<ul class="recipe-card-notes-list"><li>From the St. Cloud Daily Times, September 11, 1928</li></ul>
				</div><script type="application/ld+json">{"@context":"https:\/\/schema.org","@type":"Recipe","name":"Swiss Steak (1928)","image":"","description":"","keywords":"","author":{"@type":"Person","name":"Muggsy"},"datePublished":"2024-09-11T10:41:30-05:00","prepTime":"PT15M","cookTime":"PT1H30M","totalTime":"PT1H45M","recipeCategory":["Main"],"recipeCuisine":["Swiss"],"recipeYield":["4","4 servings"],"nutrition":{"@type":"NutritionInformation"},"recipeIngredient":["1 lb. Round steak, cut 1u0022 thick","1-3 cups AP flour","1 teaspoon salt","1\/4 teaspoon pepper","3 Tablespoons fat (lard)","2 Tablespoons chopped onions","1 cup tomatoes","1\/2 cup water"],"recipeInstructions":[{"@type":"HowToStep","name":"Wipe off the steak with a damp cloth. Sprinkle with the salt and pepper and pound the flour into both sides of the meat. Use a meat pounder or the side of a heavy dish.","text":"Wipe off the steak with a damp cloth. Sprinkle with the salt and pepper and pound the flour into both sides of the meat. Use a meat pounder or the side of a heavy dish.","url":"https:\/\/muggsylauer.com\/2024\/09\/11\/swiss-steak-1928\/#wpzoom-rcb-direction-step-66e1b800ed92b","image":""},{"@type":"HowToStep","name":"Place the fat in a frying pan and when hot add the meat and brown well on both sides.","text":"Place the fat in a frying pan and when hot add the meat and brown well on both sides.","url":"https:\/\/muggsylauer.com\/2024\/09\/11\/swiss-steak-1928\/#wpzoom-rcb-direction-step-66e1b800ed92c","image":""},{"@type":"HowToStep","name":"Add the rest of the ingredients, cover and cook very slowly for 1-1\/2 hours. The steak may be baked in a casserole or baking pan. It is done when it is so tender that it will fall apart when lifted from the pan.","text":"Add the rest of the ingredients, cover and cook very slowly for 1-1\/2 hours. The steak may be baked in a casserole or baking pan. It is done when it is so tender that it will fall apart when lifted from the pan.","url":"https:\/\/muggsylauer.com\/2024\/09\/11\/swiss-steak-1928\/#wpzoom-rcb-direction-step-66e1b800ed92d","image":""}]}</script></div></div>



<p class="wp-block-paragraph">The more I think about this, the more I believe that &#8220;1-3 cups of flour&#8221; was a misprint. 3 cups of flour will make you a loaf of bread, and even one cup would be excessive for a recipe like this. I&#8217;m pretty sure they meant 1/3 cup of flour, which still seems like a lot, but is a much more reasonable amount.</p>
]]></content:encoded>
					
		
		
		<post-id xmlns="com-wordpress:feed-additions:1">1044</post-id>	</item>
		<item>
		<title>Lemon Raisin Tarts (1930)</title>
		<link>https://muggsylauer.com/2024/08/27/lemon-raisin-tarts-1930/</link>
		
		<dc:creator><![CDATA[Muggsy]]></dc:creator>
		<pubDate>Tue, 27 Aug 2024 17:16:57 +0000</pubDate>
				<category><![CDATA[Cooking]]></category>
		<category><![CDATA[History]]></category>
		<guid isPermaLink="false">https://muggsylauer.com/?p=1036</guid>

					<description><![CDATA[From the St. Cloud Daily Times, January 20, 1930]]></description>
										<content:encoded><![CDATA[
<p class="wp-block-paragraph">From the St. Cloud Daily Times, January 20, 1930</p>


<div class="wpzoom-custom-recipe-card-post wpzoom-rcb-post-shortcode" data-parent-id="1033" data-recipe-post="1033"><div class="wp-block-wpzoom-recipe-card-block-recipe-card is-style-default header-content-align-left block-alignment-left recipe-card-noimage" id="wpzoom-recipe-card">
			<div class="recipe-card-heading">
				<h2 class="recipe-card-title">Lemon Raisin Tarts (1930)</h2><span class="recipe-card-author">Recipe by Mrs. George A. Reifsteck</span><span class="recipe-card-course">Course: <mark>Dessert</mark></span><span class="recipe-card-cuisine">Cuisine: <mark>American</mark></span><span class="recipe-card-difficulty">Difficulty: <mark>Easy</mark></span></div><div class="recipe-card-details"><div class="details-items"><div class="detail-item detail-item-2"><span class="detail-item-icon foodicons foodicons-cooking-food-in-a-hot-casserole" style="color: #6d767f;"></span><span class="detail-item-label">Cooking time</span><p class="detail-item-value">20</p><span class="detail-item-unit">minutes</span></div></div></div><div class="recipe-card-ingredients"><h3 class="ingredients-title">Ingredients</h3><ul class="ingredients-list layout-1-column"><li id="wpzoom-rcb-ingredient-item-66ce084f9f5ea" class="ingredient-item"><span class="tick-circle"></span><p class="ingredient-item-name is-strikethrough-active"><span class="wpzoom-rcb-ingredient-name">3 egg yolks</span></p></li><li id="wpzoom-rcb-ingredient-item-66ce084f9f5eb" class="ingredient-item"><span class="tick-circle"></span><p class="ingredient-item-name is-strikethrough-active"><span class="wpzoom-rcb-ingredient-name">1 cup sugar</span></p></li><li id="wpzoom-rcb-ingredient-item-66ce084f9f5ec" class="ingredient-item"><span class="tick-circle"></span><p class="ingredient-item-name is-strikethrough-active"><span class="wpzoom-rcb-ingredient-name">1 cup milk</span></p></li><li id="wpzoom-rcb-ingredient-item-66ce084f9f5ed" class="ingredient-item"><span class="tick-circle"></span><p class="ingredient-item-name is-strikethrough-active"><span class="wpzoom-rcb-ingredient-name">4 Tablespoons grated lemon rind</span></p></li><li id="wpzoom-rcb-ingredient-item-1724778654405311" class="ingredient-item"><span class="tick-circle"></span><p class="ingredient-item-name is-strikethrough-active"><span class="wpzoom-rcb-ingredient-name">1 cup raisins</span></p></li><li id="wpzoom-rcb-ingredient-item-1724778657403316" class="ingredient-item"><span class="tick-circle"></span><p class="ingredient-item-name is-strikethrough-active"><span class="wpzoom-rcb-ingredient-name">1/4 teaspoon salt</span></p></li><li id="wpzoom-rcb-ingredient-item-1724778660421321" class="ingredient-item"><span class="tick-circle"></span><p class="ingredient-item-name is-strikethrough-active"><span class="wpzoom-rcb-ingredient-name">3 egg whites, stiffly beaten</span></p></li><li id="wpzoom-rcb-ingredient-item-1724778661388326" class="ingredient-item"><span class="tick-circle"></span><p class="ingredient-item-name is-strikethrough-active"><span class="wpzoom-rcb-ingredient-name">2 Tablespoons butter, melted</span></p></li></ul></div><div class="recipe-card-directions"><h3 class="directions-title">Directions</h3><ul class="directions-list"><li id="wpzoom-rcb-direction-step-66ce084f9f5ee" class="direction-step">Beat egg yolks and add sugar. Mix well and add other ingredients.</li><li id="wpzoom-rcb-direction-step-66ce084f9f5ef" class="direction-step">Pour into shallow tart pans which have been lined with rich pastry.</li><li id="wpzoom-rcb-direction-step-66ce084f9f5f0" class="direction-step">Bake 20 minutes in a moderate oven.</li></ul></div><div class="recipe-card-notes">
					<h3 class="notes-title">Notes</h3>
					<ul class="recipe-card-notes-list"><li>They don't mention the "rich pastry" until the cooking instructions. And I still have no idea what a "moderate oven" temperature would be.</li></ul>
				</div><script type="application/ld+json">{"@context":"https:\/\/schema.org","@type":"Recipe","name":"","image":"","description":"","keywords":"","author":{"@type":"Person","name":"Muggsy"},"datePublished":"2024-08-27T12:16:57-05:00","prepTime":"","cookTime":"PT20M","totalTime":"","recipeCategory":["Dessert"],"recipeCuisine":["American"],"recipeYield":"","nutrition":{"@type":"NutritionInformation"},"recipeIngredient":["3 egg yolks","1 cup sugar","1 cup milk","4 Tablespoons grated lemon rind","1 cup raisins","1\/4 teaspoon salt","3 egg whites, stiffly beaten","2 Tablespoons butter, melted"],"recipeInstructions":[{"@type":"HowToStep","name":"Beat egg yolks and add sugar. Mix well and add other ingredients.","text":"Beat egg yolks and add sugar. Mix well and add other ingredients.","url":"https:\/\/muggsylauer.com\/2024\/08\/27\/lemon-raisin-tarts-1930\/#wpzoom-rcb-direction-step-66ce084f9f5ee","image":""},{"@type":"HowToStep","name":"Pour into shallow tart pans which have been lined with rich pastry.","text":"Pour into shallow tart pans which have been lined with rich pastry.","url":"https:\/\/muggsylauer.com\/2024\/08\/27\/lemon-raisin-tarts-1930\/#wpzoom-rcb-direction-step-66ce084f9f5ef","image":""},{"@type":"HowToStep","name":"Bake 20 minutes in a moderate oven.","text":"Bake 20 minutes in a moderate oven.","url":"https:\/\/muggsylauer.com\/2024\/08\/27\/lemon-raisin-tarts-1930\/#wpzoom-rcb-direction-step-66ce084f9f5f0","image":""}]}</script></div></div>
]]></content:encoded>
					
		
		
		<post-id xmlns="com-wordpress:feed-additions:1">1036</post-id>	</item>
		<item>
		<title>Anadama Bread from 1954*</title>
		<link>https://muggsylauer.com/2024/07/19/anadama-bread-from-1954/</link>
		
		<dc:creator><![CDATA[Muggsy]]></dc:creator>
		<pubDate>Fri, 19 Jul 2024 16:25:31 +0000</pubDate>
				<category><![CDATA[Cooking]]></category>
		<category><![CDATA[History]]></category>
		<category><![CDATA[Bread]]></category>
		<guid isPermaLink="false">https://muggsylauer.com/?p=1022</guid>

					<description><![CDATA[*actually earlier than 1954.]]></description>
										<content:encoded><![CDATA[
<p class="wp-block-paragraph">*actually earlier than 1954. </p>


<div class="wpzoom-custom-recipe-card-post wpzoom-rcb-post-shortcode" data-parent-id="1018" data-recipe-post="1018"><div class="wp-block-wpzoom-recipe-card-block-recipe-card is-style-default header-content-align-left block-alignment-left" id="wpzoom-recipe-card"><div class="recipe-card-image">
				<figure>
					<img decoding="async" width="800" height="530" src="https://i0.wp.com/muggsylauer.com/wp-content/uploads/2024/07/Screenshot-2024-07-19-at-10.43.29%E2%80%AFAM.png?resize=800%2C530&amp;ssl=1" class="wpzoom-recipe-card-image" alt="Anadama Bread 1954" id="1019" />
					<figcaption>
						<div class="wpzoom-recipe-card-print-link">
	            <a class="btn-print-link no-print" href="#wpzoom-recipe-card" title="Print directions..." style="background-color: #222222;" data-servings-size="4" data-recipe-id="1022">
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		            </figcaption>
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			</div>
			<div class="recipe-card-heading">
				<h2 class="recipe-card-title">Anadama Bread 1954</h2><span class="recipe-card-author">Recipe by Cecily Brownstone</span><span class="recipe-card-course">Course: <mark>Sides</mark></span><span class="recipe-card-cuisine">Cuisine: <mark>American</mark></span><span class="recipe-card-difficulty">Difficulty: <mark>Medium</mark></span></div><div class="recipe-card-details"><div class="details-items"><div class="detail-item detail-item-1"><span class="detail-item-icon oldicon oldicon-clock" style="color: #6d767f;"></span><span class="detail-item-label">Prep time</span><p class="detail-item-value">2</p><span class="detail-item-unit">hours&nbsp;</span><p class="detail-item-value">20</p><span class="detail-item-unit">minutes</span></div><div class="detail-item detail-item-2"><span class="detail-item-icon foodicons foodicons-cooking-food-in-a-hot-casserole" style="color: #6d767f;"></span><span class="detail-item-label">Cooking time</span><p class="detail-item-value">1</p><span class="detail-item-unit">hour&nbsp;</span></div><div class="detail-item detail-item-8"><span class="detail-item-icon far fa-clock" style="color: #6d767f;"></span><span class="detail-item-label">Total time</span><p class="detail-item-value">3</p><span class="detail-item-unit">hours&nbsp;</span><p class="detail-item-value">20</p><span class="detail-item-unit">minutes</span></div></div></div><p class="recipe-card-summary">Considered an "old" recipe when it was printed in the St. Cloud Times on July 19, 1954</p><div class="recipe-card-ingredients"><h3 class="ingredients-title">Ingredients</h3><ul class="ingredients-list layout-1-column"><li id="wpzoom-rcb-ingredient-item-669a8e55337c6" class="ingredient-item"><span class="tick-circle"></span><p class="ingredient-item-name is-strikethrough-active"><span class="wpzoom-rcb-ingredient-name">2 cups water</span></p></li><li id="wpzoom-rcb-ingredient-item-669a8e55337c7" class="ingredient-item"><span class="tick-circle"></span><p class="ingredient-item-name is-strikethrough-active"><span class="wpzoom-rcb-ingredient-name">1/2 cup yellow corn meal</span></p></li><li id="wpzoom-rcb-ingredient-item-669a8e55337c8" class="ingredient-item"><span class="tick-circle"></span><p class="ingredient-item-name is-strikethrough-active"><span class="wpzoom-rcb-ingredient-name">2 Tablespoons shortening</span></p></li><li id="wpzoom-rcb-ingredient-item-669a8e55337c9" class="ingredient-item"><span class="tick-circle"></span><p class="ingredient-item-name is-strikethrough-active"><span class="wpzoom-rcb-ingredient-name">1/2 cup molasses</span></p></li><li id="wpzoom-rcb-ingredient-item-1721405360018915" class="ingredient-item"><span class="tick-circle"></span><p class="ingredient-item-name is-strikethrough-active"><span class="wpzoom-rcb-ingredient-name">1-1/2 teaspoons salt</span></p></li><li id="wpzoom-rcb-ingredient-item-17214053766421032" class="ingredient-item"><span class="tick-circle"></span><p class="ingredient-item-name is-strikethrough-active"><span class="wpzoom-rcb-ingredient-name">1 package active dry yeast (or 1 cake compressed yeast)</span></p></li><li id="wpzoom-rcb-ingredient-item-17214054047711273" class="ingredient-item"><span class="tick-circle"></span><p class="ingredient-item-name is-strikethrough-active"><span class="wpzoom-rcb-ingredient-name">1/2 cup water</span></p></li><li id="wpzoom-rcb-ingredient-item-17214054227701330" class="ingredient-item"><span class="tick-circle"></span><p class="ingredient-item-name is-strikethrough-active"><span class="wpzoom-rcb-ingredient-name">5 cups sifted flour (more or less)</span></p></li></ul></div><div class="recipe-card-directions"><h3 class="directions-title">Directions</h3><ul class="directions-list"><li id="wpzoom-rcb-direction-step-669a8e55337ca" class="direction-step">Boil 2 cups of water; stir cornmeal into the boiling water. When thoroughly mixed add shortening, molasses, and salt. Pour mixture into a large mixing bowl and cool to lukewarm.</li><li id="wpzoom-rcb-direction-step-669a8e55337cb" class="direction-step">Sprinkle or crumble yeast into 1/2 cup water; use warm (not hot) water for active yeast; lukewarm water for compressed yeast. Stir until dissolved.</li><li id="wpzoom-rcb-direction-step-669a8e55337cc" class="direction-step">When cornmeal-molasses mixture is lukewarm, stir in dissolved yeast and enough flour to make a stiff dough. Turn dough out on a lightly floured board and knead until smooth and elastic, about 8-10 minutes. Place is a greased bowl; cover with a cloth and let rise in a warm place, free from draft, until doubled in bulk -- about 1 hour.</li><li id="wpzoom-rcb-direction-step-669a8e55337cd" class="direction-step">Turn out onto a lightly floured board. Cut dough in half and form each half into a loaf. Place loaves in 2 greased bread pans, 7-1/2 by 3-1/2 by 2-3/4 inches. Cover with a cloth. Let rise in a warm place, free from draft, until doubled in bulk--about 1 hour.</li><li id="wpzoom-rcb-direction-step-17214061418035711" class="direction-step">Bake in a hot (400 degree F) oven 50-60 minutes.</li></ul></div><script type="application/ld+json">{"@context":"https:\/\/schema.org","@type":"Recipe","name":"Anadama Bread 1954","image":["https:\/\/muggsylauer.com\/wp-content\/uploads\/2024\/07\/Screenshot-2024-07-19-at-10.43.29 AM.png","https:\/\/muggsylauer.com\/wp-content\/uploads\/2024\/07\/Screenshot-2024-07-19-at-10.43.29 AM-500x500.png","https:\/\/muggsylauer.com\/wp-content\/uploads\/2024\/07\/Screenshot-2024-07-19-at-10.43.29 AM-500x375.png","https:\/\/muggsylauer.com\/wp-content\/uploads\/2024\/07\/Screenshot-2024-07-19-at-10.43.29 AM-480x270.png"],"description":"Considered an u0022oldu0022 recipe when it was printed in the St. Cloud Times on July 19, 1954","keywords":"Bread","author":{"@type":"Person","name":"Muggsy"},"datePublished":"2024-07-19T11:25:31-05:00","prepTime":"PT2H20M","cookTime":"PT1H","totalTime":"PT3H20M","recipeCategory":["Sides"],"recipeCuisine":["American"],"recipeYield":"","nutrition":{"@type":"NutritionInformation"},"recipeIngredient":["2 cups water","1\/2 cup yellow corn meal","2 Tablespoons shortening","1\/2 cup molasses","1-1\/2 teaspoons salt","1 package active dry yeast (or 1 cake compressed yeast)","1\/2 cup water","5 cups sifted flour (more or less)"],"recipeInstructions":[{"@type":"HowToStep","name":"Boil 2 cups of water; stir cornmeal into the boiling water. When thoroughly mixed add shortening, molasses, and salt. Pour mixture into a large mixing bowl and cool to lukewarm.","text":"Boil 2 cups of water; stir cornmeal into the boiling water. When thoroughly mixed add shortening, molasses, and salt. Pour mixture into a large mixing bowl and cool to lukewarm.","url":"https:\/\/muggsylauer.com\/2024\/07\/19\/anadama-bread-from-1954\/#wpzoom-rcb-direction-step-669a8e55337ca","image":""},{"@type":"HowToStep","name":"Sprinkle or crumble yeast into 1\/2 cup water; use warm (not hot) water for active yeast; lukewarm water for compressed yeast. Stir until dissolved.","text":"Sprinkle or crumble yeast into 1\/2 cup water; use warm (not hot) water for active yeast; lukewarm water for compressed yeast. Stir until dissolved.","url":"https:\/\/muggsylauer.com\/2024\/07\/19\/anadama-bread-from-1954\/#wpzoom-rcb-direction-step-669a8e55337cb","image":""},{"@type":"HowToStep","name":"When cornmeal-molasses mixture is lukewarm, stir in dissolved yeast and enough flour to make a stiff dough. Turn dough out on a lightly floured board and knead until smooth and elastic, about 8-10 minutes. Place is a greased bowl; cover with a cloth and let rise in a warm place, free from draft, until doubled in bulk u002du002d about 1 hour.","text":"When cornmeal-molasses mixture is lukewarm, stir in dissolved yeast and enough flour to make a stiff dough. Turn dough out on a lightly floured board and knead until smooth and elastic, about 8-10 minutes. Place is a greased bowl; cover with a cloth and let rise in a warm place, free from draft, until doubled in bulk u002du002d about 1 hour.","url":"https:\/\/muggsylauer.com\/2024\/07\/19\/anadama-bread-from-1954\/#wpzoom-rcb-direction-step-669a8e55337cc","image":""},{"@type":"HowToStep","name":"Turn out onto a lightly floured board. Cut dough in half and form each half into a loaf. Place loaves in 2 greased bread pans, 7-1\/2 by 3-1\/2 by 2-3\/4 inches. Cover with a cloth. Let rise in a warm place, free from draft, until doubled in bulku002du002dabout 1 hour.","text":"Turn out onto a lightly floured board. Cut dough in half and form each half into a loaf. Place loaves in 2 greased bread pans, 7-1\/2 by 3-1\/2 by 2-3\/4 inches. Cover with a cloth. Let rise in a warm place, free from draft, until doubled in bulku002du002dabout 1 hour.","url":"https:\/\/muggsylauer.com\/2024\/07\/19\/anadama-bread-from-1954\/#wpzoom-rcb-direction-step-669a8e55337cd","image":""},{"@type":"HowToStep","name":"Bake in a hot (400 degree F) oven 50-60 minutes.","text":"Bake in a hot (400 degree F) oven 50-60 minutes.","url":"https:\/\/muggsylauer.com\/2024\/07\/19\/anadama-bread-from-1954\/#wpzoom-rcb-direction-step-17214061418035711","image":""}]}</script></div></div>
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		<post-id xmlns="com-wordpress:feed-additions:1">1022</post-id>	</item>
		<item>
		<title>Four Recipes from The St. Cloud Journal, December 10, 1868</title>
		<link>https://muggsylauer.com/2024/07/01/four-recipes-from-the-st-cloud-journal-december-10-1868/</link>
		
		<dc:creator><![CDATA[Muggsy]]></dc:creator>
		<pubDate>Mon, 01 Jul 2024 15:07:03 +0000</pubDate>
				<category><![CDATA[Blog]]></category>
		<category><![CDATA[Cooking]]></category>
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		<guid isPermaLink="false">https://muggsylauer.com/?p=1013</guid>

					<description><![CDATA[Veal Omelet.&#8211;Take four pounds of lean veal, and on and a half of fat salt pork; chop them very fine, or run them through a&#8230;]]></description>
										<content:encoded><![CDATA[
<p class="wp-block-paragraph"><strong>Veal Omelet.</strong>&#8211;Take four pounds of lean veal, and on and a half of fat salt pork; chop them very fine, or run them through a sausage cutter; add one tablespoon of salt, on of black pepper; two of sage or summer savory, four tablespoonfulls <em>(sic) </em>of bread crums <em>(sic)</em> or pulverized crackers, four eggs, and two gills of sweet cream; mix eggs, cream and bread (or crackers) together, then add the other ingredients; bake in a deep pan three or four hours; put on the top small bits of butter, before cooking; when done, turn it out on a platter, and cut it in slices as you would bead cheese. It will keep for several days.</p>



<hr class="wp-block-separator has-alpha-channel-opacity"/>



<p class="wp-block-paragraph"><strong>Clear Apple Jelly.</strong>&#8211;Pare and cut up five dozen large, juicy, acid apples; put them in a pan with as much water as will cover them, boil gently until soft, let them cool, then strain them through a jelly bag; put the juice in your preserving pan, and to each pint of juice put on pound of fine sugar, and the peel of two lemons; then boil it until it is reduced to the stiffness of calves&#8217;s foot jelly: skim it will; add the juice of a lemon.</p>



<p class="wp-block-paragraph"><em>So many questions! What are &#8220;acid apples?&#8221; What&#8217;s a &#8220;jelly bag?&#8221; What&#8217;s a &#8220;preserving pan?&#8221; And what&#8217;s &#8220;calve&#8217;s foot jelly??&#8221; &#8211;Ed.</em></p>



<hr class="wp-block-separator has-alpha-channel-opacity"/>



<p class="wp-block-paragraph"><strong>Queen of Puddings.</strong>&#8211;One pint of bread crumbs, one quart sweet milk, four eggs, a lump of butter the size of a hickory nut. When the pudding is nearly done, spread a layer of any kind of stewed fruit over the top of it, and on the top of that, spread the whites of three eggs, beaten to a froth, with three tablespoonfuls of white sugar. Set it in the oven again, to stiffen the froth. Eat with cream and sugar.</p>



<hr class="wp-block-separator has-alpha-channel-opacity"/>



<p class="wp-block-paragraph"><strong>Good Hams.</strong>&#8211;After the hams have been smoked, take them down and thoroughly rub the flash part with molasses, then immediately part apply ground of powdered pepper, by sprinkling on as much as will stick to the molasses, when they must be hung up again to dry. Hams treated in this manner will keep perfectly sweet for two or three years. This must be done before the fly deposits its egg, for after that is done nothing will stop their ravages.</p>
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		<post-id xmlns="com-wordpress:feed-additions:1">1013</post-id>	</item>
		<item>
		<title>Pie Recipe from 1931</title>
		<link>https://muggsylauer.com/2024/05/16/pie-recipe-from-1931/</link>
		
		<dc:creator><![CDATA[Muggsy]]></dc:creator>
		<pubDate>Thu, 16 May 2024 15:22:06 +0000</pubDate>
				<category><![CDATA[Blog]]></category>
		<category><![CDATA[Cooking]]></category>
		<category><![CDATA[History]]></category>
		<guid isPermaLink="false">https://muggsylauer.com/?p=997</guid>

					<description><![CDATA[]]></description>
										<content:encoded><![CDATA[<div class="wpzoom-custom-recipe-card-post wpzoom-rcb-post-shortcode" data-parent-id="994" data-recipe-post="994"><div class="wp-block-wpzoom-recipe-card-block-recipe-card is-style-default header-content-align-left block-alignment-left recipe-card-noimage" id="wpzoom-recipe-card">
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	        </div><h2 class="recipe-card-title">Nut Butterscotch Pie (1931)</h2><span class="recipe-card-author">Recipe by Mrs. Alexander George</span><span class="recipe-card-course">Course: <mark>Dessert</mark></span><span class="recipe-card-cuisine">Cuisine: <mark>American</mark></span></div><div class="recipe-card-ingredients"><h3 class="ingredients-title">Ingredients</h3><ul class="ingredients-list layout-1-column"><li id="wpzoom-rcb-ingredient-item-6646213952dd0" class="ingredient-item"><span class="tick-circle"></span><p class="ingredient-item-name is-strikethrough-active"><span class="wpzoom-rcb-ingredient-name">1-1/2 cups flour</span></p></li><li id="wpzoom-rcb-ingredient-item-6646213952de1" class="ingredient-item"><span class="tick-circle"></span><p class="ingredient-item-name is-strikethrough-active"><span class="wpzoom-rcb-ingredient-name">1/2 tsp salt</span></p></li><li id="wpzoom-rcb-ingredient-item-6646213952de2" class="ingredient-item"><span class="tick-circle"></span><p class="ingredient-item-name is-strikethrough-active"><span class="wpzoom-rcb-ingredient-name">1/2 cup lard</span></p></li><li id="wpzoom-rcb-ingredient-item-6646213952de3" class="ingredient-item"><span class="tick-circle"></span><p class="ingredient-item-name is-strikethrough-active"><span class="wpzoom-rcb-ingredient-name">3 tb cold water</span></p></li><li id="wpzoom-rcb-ingredient-item-1715872274473713" class="ingredient-item"><span class="tick-circle"></span><p class="ingredient-item-name is-strikethrough-active"><span class="wpzoom-rcb-ingredient-name">1-1/4 cups dark brown sugar</span></p></li><li id="wpzoom-rcb-ingredient-item-1715872289420826" class="ingredient-item"><span class="tick-circle"></span><p class="ingredient-item-name is-strikethrough-active"><span class="wpzoom-rcb-ingredient-name">1-3 cups flour</span></p></li><li id="wpzoom-rcb-ingredient-item-1715872304246887" class="ingredient-item"><span class="tick-circle"></span><p class="ingredient-item-name is-strikethrough-active"><span class="wpzoom-rcb-ingredient-name">3 egg yolks</span></p></li><li id="wpzoom-rcb-ingredient-item-17158723650781064" class="ingredient-item"><span class="tick-circle"></span><p class="ingredient-item-name is-strikethrough-active"><span class="wpzoom-rcb-ingredient-name">2 cups milk</span></p></li><li id="wpzoom-rcb-ingredient-item-17158723666781069" class="ingredient-item"><span class="tick-circle"></span><p class="ingredient-item-name is-strikethrough-active"><span class="wpzoom-rcb-ingredient-name">1 tsp vanilla</span></p></li><li id="wpzoom-rcb-ingredient-item-17158723678141074" class="ingredient-item"><span class="tick-circle"></span><p class="ingredient-item-name is-strikethrough-active"><span class="wpzoom-rcb-ingredient-name">1 Tb butter</span></p></li><li id="wpzoom-rcb-ingredient-item-17158723686091079" class="ingredient-item"><span class="tick-circle"></span><p class="ingredient-item-name is-strikethrough-active"><span class="wpzoom-rcb-ingredient-name">1/2 cups nuts (unspecified)</span></p></li><li id="wpzoom-rcb-ingredient-item-17158723695441084" class="ingredient-item"><span class="tick-circle"></span><p class="ingredient-item-name is-strikethrough-active"><span class="wpzoom-rcb-ingredient-name">3 egg whites</span></p></li><li id="wpzoom-rcb-ingredient-item-17158724156551397" class="ingredient-item"><span class="tick-circle"></span><p class="ingredient-item-name is-strikethrough-active"><span class="wpzoom-rcb-ingredient-name">5 Tb sugar</span></p></li></ul></div><div class="recipe-card-directions"><h3 class="directions-title">Directions</h3><ul class="directions-list"><li id="wpzoom-rcb-direction-step-6646213952de4" class="direction-step">Dough: Mix 1-1/2 cups flour and salt. Cut in lard with knife. Mixing with knife, add water. When stiff dough forms, roll it out and fit into a deep pie pan. Prick with fork and bake 10 minutes in moderate oven. Add filling.</li><li id="wpzoom-rcb-direction-step-6646213952de5" class="direction-step">Filling: Blend sugar, flour and salt. Add yolks and milk. Cook in double boiler until thick and creamy. Stir frequently. When filling is thick and creamy add rest of ingredients and pour into baked pie shell. Cover with meringue.</li><li id="wpzoom-rcb-direction-step-6646213952de6" class="direction-step">Meringue: Beat egg whites until stiff. Add sugar and beat until creamy. Roughly spread on filling. Bake 12 minutes in slow oven.</li></ul></div><div class="recipe-card-notes">
					<h3 class="notes-title">Notes</h3>
					<ul class="recipe-card-notes-list"><li>Note that the ingredients should be separated into three sections. For the pie shell stop after the cold water. For the filling stop after the nuts. And the meringue is the egg whites and sugar only.</li><li>I have no idea the temperature of a "moderate" or "slow" oven is, so your guess is as good as anyone's. </li></ul>
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		<post-id xmlns="com-wordpress:feed-additions:1">997</post-id>	</item>
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		<title>Dumplings for Stews (1923)</title>
		<link>https://muggsylauer.com/2023/11/28/dumplings-for-stews-1923/</link>
		
		<dc:creator><![CDATA[Muggsy]]></dc:creator>
		<pubDate>Tue, 28 Nov 2023 20:01:28 +0000</pubDate>
				<category><![CDATA[Cooking]]></category>
		<category><![CDATA[History]]></category>
		<guid isPermaLink="false">https://muggsylauer.com/?p=986</guid>

					<description><![CDATA[]]></description>
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	        </div><h2 class="recipe-card-title">Dumplings for Stews (1923)</h2><span class="recipe-card-author">Recipe by Willmar Journal, Dec. 1, 1923</span><span class="recipe-card-cuisine">Cuisine: <mark>American</mark></span><span class="recipe-card-difficulty">Difficulty: <mark>Easy</mark></span></div><p class="recipe-card-summary">Found online at the MN Historical Society Digital Newspaper Hub</p><div class="recipe-card-ingredients"><h3 class="ingredients-title">Ingredients</h3><ul class="ingredients-list layout-1-column"><li id="wpzoom-rcb-ingredient-item-6566425674faf" class="ingredient-item"><span class="tick-circle"></span><p class="ingredient-item-name is-strikethrough-active"><span class="wpzoom-rcb-ingredient-name">1 Pint flour*</span></p></li><li id="wpzoom-rcb-ingredient-item-6566425674fb0" class="ingredient-item"><span class="tick-circle"></span><p class="ingredient-item-name is-strikethrough-active"><span class="wpzoom-rcb-ingredient-name">1/2 teaspoonful salt</span></p></li><li id="wpzoom-rcb-ingredient-item-6566425674fb1" class="ingredient-item"><span class="tick-circle"></span><p class="ingredient-item-name is-strikethrough-active"><span class="wpzoom-rcb-ingredient-name">2 heaping teaspoonfuls baking powder</span></p></li><li id="wpzoom-rcb-ingredient-item-6566425674fb2" class="ingredient-item"><span class="tick-circle"></span><p class="ingredient-item-name is-strikethrough-active"><span class="wpzoom-rcb-ingredient-name">1 cupful rich milk</span></p></li></ul></div><div class="recipe-card-directions"><h3 class="directions-title">Directions</h3><ul class="directions-list"><li id="wpzoom-rcb-direction-step-6566425674fb3" class="direction-step">Take flour, salt, and baking powder and sift together four times.</li><li id="wpzoom-rcb-direction-step-6566425674fb4" class="direction-step">Add milk.</li><li id="wpzoom-rcb-direction-step-6566425674fb5" class="direction-step">Drop by spoonfuls into the boiling stew; cover tight and do not open for 15 minutes, when they should be done.</li><li id="wpzoom-rcb-direction-step-17012011056382167" class="direction-step direction-step-group"><strong class="direction-step-group-title">Alternately...</strong></li><li id="wpzoom-rcb-direction-step-17012011205262244" class="direction-step">These may also be dropped on a buttered plate and cooked in a steamer over fast-boiling water, and served with stewed cranberries or any stewed fruit.</li></ul></div><div class="recipe-card-notes">
					<h3 class="notes-title">Notes</h3>
					<ul class="recipe-card-notes-list"><li>* That's 2 cups, but I wanted to stay true to the recipe as it appears in the newspaper.</li></ul>
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		<title>News from the St. Cloud Journal &#8211;  Thursday, June 10, 1875</title>
		<link>https://muggsylauer.com/2023/06/13/news-from-the-st-cloud-journal-thursday-june-10-1875/</link>
		
		<dc:creator><![CDATA[Muggsy]]></dc:creator>
		<pubDate>Tue, 13 Jun 2023 17:10:53 +0000</pubDate>
				<category><![CDATA[History]]></category>
		<guid isPermaLink="false">https://muggsylauer.com/?p=867</guid>

					<description><![CDATA[A YOUNG FIEND It is generally believed in Boston now that the Governor and Council will eventually commute the sentence of Jesse Pomeroy to imprisonment&#8230;]]></description>
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<h2 class="wp-block-heading has-text-align-center">A YOUNG FIEND</h2>



<p class="wp-block-paragraph">It is generally believed in Boston now that the Governor and Council will eventually commute the sentence of <a rel="noreferrer noopener" href="https://en.wikipedia.org/wiki/Jesse_Pomeroy" data-type="URL" data-id="https://en.wikipedia.org/wiki/Jesse_Pomeroy" target="_blank">Jesse Pomeroy</a> to imprisonment for life. Common people who read the newspapers have a vague sort of information concerning this young fiend&#8217;s exploits, but probably very few of them, if called upon, could mention a single case of cruelty except the murder of the boy Millen, for which Pomeroy is now under sentence of death. A list of Pomeroy&#8217;s crimes appears in the <em>Boston Globe</em> of Saturday. On Feb. 21, 1872, Pomeroy assaulted Tracy Hayden, stripped him naked, tied him to a tree, broke the bridge of his nose, and inflicted other serious injuries; on July 4, 1872, he stripped, gagged and beat Johnny Balch, and washed salt water in the wounds; in September, 1872, he tied Robert Gould to a telegraph pole, and cut him about the head with a penknife; in August, of the same year, Harry Austin, George Pratt, and Joseph Kennedy were maltreated in the same manner. These crimes all preceded the murder of Katie Curran, which was discovered after the Millen murder, but occurred before it. Perhaps the career of this boy Pomeroy has been sufficiently moralized upon; it has now become a subject of study for the pathologist and the metaphysician.</p>



<p class="wp-block-paragraph"><em>(Jesse Pomeroy was 14 years old when he was sentenced to death. He was 16 when his sentence was commuted to life in prison. He died in prison in 1932 at the age of 72. &#8211;Ed.)</em></p>



<h2 class="wp-block-heading has-text-align-center">NATIONAL NEWS</h2>



<p class="wp-block-paragraph">Judge Nelson, of the United States District Court, gave an opinion at Winona Tuesday affirming the constitutionality of the Civil Rights act.</p>



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<p class="wp-block-paragraph">On Thursday, the day appointed by Gov. Hardin, of Missouri, for fasting and prayer for relief from the grasshopper scourge, the &#8216;hoppers gathered up their traps and sailed over into Kansas.</p>



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<p class="wp-block-paragraph">While the tax on whisky in this country is 90 cents per gallon, in Great Britain it is $2.83 per gallon. But what better could you expect of a &#8220;blasted monarchy&#8221; whose aim is to crush out the liberties of the people?</p>



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<p class="wp-block-paragraph">While there is a wide diversity of opinion among the newspapers concerning the precise meaning of the President&#8217;s third-term letter, there seems to be a very general belief that it will completely remove him from the field as a candidate for renomination.</p>



<p class="wp-block-paragraph"><em>(Grant considered running for a third term, something that had never happened before, but vetoed the idea. The whole affair is the origin of the Elephant and Donkey symbols of the Republican and Democratic parties that are still used to this day. &#8211;Ed.)</em></p>



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<p class="wp-block-paragraph">Last week&#8217;s Le Sueur Courier comes to us with a thrilling editorial &#8220;leader,&#8221; headed: &#8220;The Grasshopper Raid.&#8211;A Determined and Successful Fight&#8211;Over 99 Bushels in Three Days!&#8221; The village authorities offer a reward of 20 cents per quart to June 10th and after that 15 cents per quart for all grasshoppers caught within the limits of the town. The County Commissioners of Blue Earth county are also after scalps, and offer a reward of 10 cents per quart of grasshoppers.</p>



<p class="wp-block-paragraph">Up to noon Tuesday 2,500 bushels of grasshoppers had been caught in Blue Earth county and paid for.&#8211;The price has been reduced to five cents per quart, and the &#8216;hoppers are leaving. The war will be continued until they all clear out or are exterminated.</p>
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