RINGLING BROS. CIRCUS FORMED: The Ringling brothers opened a small
circus in Baraboo, Wisconsin, on this day in 1884 and by the early 20th century had transformed it into the Ringling Bros. and Barnum & Bailey
Circus, the leading American circus.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Circus Cookies w/Orange Icing
Categories: Cookies, Snacks, Desserts, Citrus
Yield: 48 Cookies

2 c A-P flour
1/2 ts Baking powder
1/4 ts Salt
1 c + 3 tb butter; softened,
- divided use
1/2 c Granulated sugar
2 lg Eggs
1/2 c + 2 tb orange juice; divided
- use
2 c Fruit Loops cereal; crushed
- to fine crumb
2 c Confectioners' sugar; (for
- the icing)

TO MAKE THE COOKIES: Set oven @ 350ºF/175ºC.

Stir together flour, baking powder and salt. Set aside.

In large mixing bowl, beat the 1 c butter & granulated
sugar until light and fluffy. Add eggs and 1/2 cup
orange juice. Beat well. Add flour mixture. Mix until
well combined. Stir in Kellogg's Fruit Loops cereal.
Drop by level tablespoons onto ungreased baking sheets.

Bake at 350ºF/175ºC about 12 minutes or until lightly
browned. Remove immediately from baking sheets. Cool
on wire racks.

When completely cooled, frost w/Orange Icing. Decorate
with additional cereal, whole or crushed.

TO MAKE THE ORANGE ICING: Measure confectioners sugar,
the remaining 2 tbsp butter and remaining 2 tablespoons
orange juice in small mixing bowl. Beat until smooth.

Makes 4 dozen

Source: Kellogg's Recipe by Betty Crocker

From: http://www.recipelink.com

Uncle Dirty Dave's Archives

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... "Imagination is the one weapon in the war against reality" Jules de
aultier
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A NEW THRILL RIDE DEBUTS AT CONEY ISLAND: A nickel gets you on Coney
Island's Switchback Railway, a new amusement park ride carrying
passengers on an undulating railroad track at up to 6 mph, running a
length of 600 feet and an overall drop of 43 feet. America's first
roller coaster will be a hit, spawning ever-bigger thrills.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Coney Island Fudge
Categories: Candies, Chocolate, Nuts
Yield: 10 Servings

1 c Light cream
4 oz Semisweet chocolate; chopped
2 c Sugar
1/2 ts Salt
2 tb Unsalted butter
1 ts Vanilla
1/2 lb Walnuts or pecans; chopped

Combine the cream, chocolate and sugar in a heavy saucepan
over low heat. Cook, stirring constantly, until the
chocolate melts and the mixture is smooth. Add the salt
and let the mixture come to a boil. Turn down the heat to
very low and cook without stirring until the mixture
reaches the soft- ball stage.

Remove the pan from the heat. Add the butter and vanilla,
but do not stir. Let the mixture cool until lukewarm. Then
beat the fudge with a wooden spoon until creamy. Add the
nuts and mix well. Transfer the fudge to a buttered 8"
square baking pan. Cover and chill.

When firm, cut into squares.

From: "New York Cookbook" by Molly O'Neill

Posted on by Elaine Radis

From: http://www.recipesource.com

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... I only burn oil from free range organic dinosaurs.
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01 February 1884 - THE FIRST VOLUME OF THE 'OXFORD ENGLISH DICTIONARY' PUBLISHED: Words from 'A to Ant' are covered in the first fascicle, or
volume, of what will become the world's definitive collection of English
words, their etymology, and their definitions. Public reception of the
first volume will be disappointing, with sales totaling just 4,000.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Bangers or Oxford Sausages
Categories: Pork, Beef, Breads, Herbs, Chilies
Yield: 2 Pounds

1/2 lb Pork; ground
1/2 lb Veal; ground
6 oz Pork fat; ground
3 sl White bread w/crusts; fine
- chopped or crumbled
1 ts Salt
1/4 ts Black pepper
1/2 ts Cayenne pepper
1/8 ts Mixed grated nutmeg
1/8 ts Mace
1/4 ts Minced fresh thyme
+=OR=+
1/8 ts Dried thyme
1/4 ts Minced fresh marjoram
+=OR=+
1/8 ts Dried marjoram
2 ts Minced fresh sage
+=OR=+
1 ts Dried sage
1 ts Loose packed, fine grated
- lemon peel
1 lg Egg
Prepared Hog Casings

Knead together the pork, veal, fat, and bread. Stir the
salt, pepper, cayenne, nutmeg and mace, thyme, marjoram,
sage, and lemon peel into the egg, then knead into the
meat mixture.

Firmly stuff the mixture into prepared hog casings. Prick
any air pockets with a pin.

Poach, braise, or fry them before serving.

The raw sausages can be refrigerated for 3 days, poached
or braised sausages for 1 week. They can also be frozen,
raw, poached, or braised, for 3 months

Makes 2 lbs raw sausage

Recipe from: http://www.recipesource.com

Uncle Dirty Dave's Archives

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... "England and America are two countries separated by a common language" GBS --- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

08 March 1884 - SUSAN B. ANTHONY ADDRESSES U.S. HOUSE JUDICIARY
COMMITTEE: Arguing for an amendment to the U.S. Constitution granting
women the right to vote, 16 years after legislators 1st introduced a
federal women's suffrage amendment.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Training Day Gingerbread
Categories: Breads, Cookies, Snacks
Yield: 32 servings

1 c A-P flour; extra for rolling
1/4 c Mild molasses
1/4 ts Baking soda
1/2 ts Ground ginger
2 tb Boiling water
2 tb Soft butter
1/4 ts White vinegar

Set oven @ 350ºF/175ºC.

Lightly grease baking sheet(s) or line with parchment
paper.

NOTE: This recipe does not use eggs. Also the amount of
flour will vary depending on humidity. So you might need
as much as a quarter of a cup more. But do try to limit
the amount you add. You are seeking a soft dough to make
a crispy cracker-like treat. It not very sweet, but is
just right plain or for dunking in coffee, tea, or milk.
Or as an unusual base for cheese.

In a medium mixing bowl combine the flour, baking soda,
and ginger, mixing with a fork. Measure the molasses
into a heatproof glass measuring cup. Add the butter and
boiling water. Stir until the butter is melted. Add the
vinegar to this cup, mix, and then stir this mixture
into the flour mixture. This dough should be soft and
not sticky.

If necessary, add a bit more flour a tablespoons at a
time, perhaps as much as a quarter of a cup. Lightly
flour your work surface and roll the dough out into a
rectangle, about the size of a piece of paper (8 1/2" X
11"). Very lightly dust the rolled dough with flour, so
the surface is not sticky. Cut into 1" strips. Press the
tines of a fork into the strips to create raised ridges
and then cut into 1 1/2" rectangles. Place on prepared
baking sheets and bake until firm, about 8 to 10
minutes.

Note: For more molasses flavor, mix one tablespoon
molasses with a teaspoon of hot water and brush over
gingerbread before baking. The last little bit that
stuck in the measuring cup is frequently enough to have
the water added and do the job.

RECIPE FROM: http://www.cookingwithsusanbanthony.com

Uncle Dirty Dave's Archives

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... "A cheapskate won't tip a server. I'm just careful with my money" Dave Drum --- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

6 June 1884 - A NEW THRILL RIDE DEBUTS AT CONEY ISLAND: A nickel gets
you on Coney Island's Switchback Railway, a new amusement park ride
carrying passengers on an undulating railroad track at up to 6 mph,
running a length of 600 feet and an overall drop of 43 feet. America's
first roller coaster will be a hit, spawning ever-bigger thrills.

The original Switchback Railway was the first roller coaster at Coney
Island in Brooklyn, New York City, and one of the earliest designed for amusement in the United States. The 1885 patent states the invention
relates to the gravity double track switchback railway, which had
predicated the inclined plane railway, patented in 1878 by Richard
Knudsen. Coney Island's version was designed by LaMarcus Adna Thompson
in 1881 and constructed in 1884. It appears Thompson based his design,
at least in part, on the Mauch Chunk Switchback Railway which was a
coal-mining train that had started carrying passengers as a thrill ride
in 1827.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Dirty Dave's Coney Island Hot Dog Sauce
Categories: Beef, Vegetables, Chilies
Yield: 48 Servings

1 1/2 lb Finely ground beef
1 1/2 lb Minced beef heart
1 lb Suet
2 tb Minced garlic
1 tb Yellow mustard
6 oz Water
6 oz Tomato paste
3 tb Chilli spice mix
Salt & pepper

Render the suet in a large skillet and cook the hamburger
and beef heart until the meat has no pink left, stirring
to break up any hint of lumps.

Add the garlic and mustard. Mix the tomato paste with
the water and add to the skillet, stirring the while.
Now stir in the chilli spice and salt and pepper as you
wish. Continue to cook until the mixture is done.

Place in a stainless steel steam table vessel for serving
over good quality (preferably all-meat) hot dogs.

Stir sauce before dipping onto the sandwich so as to
incorporate plenty of red "oil" to soak into the good
quality buns. Top each Coney dog with yellow mustard
(unless it's for me) and chopped onions. And plenty of
napkins to catch the oil that wants to run down the
customer's arm and stain his shirt.

Uncle Dirty Dave's Kitchen

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... The intermediate stage between socialism and capitalism is alcoholism.
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22 October 1884 - STANDARD TIME IS DEFINED: International Meridian
Conference in Washington, D.C. adopts Greenwich Mean Time (GMT)
worldwide, creating 24 international time zones with longitude zero at
the Greenwich meridian.

Because of Earth's uneven angular velocity in its elliptical orbit and
its axial tilt, noon (12:00:00) GMT is rarely the exact moment the Sun
crosses the Greenwich Meridian[b] and reaches its highest point in the
sky there. This event may occur up to 16 minutes before or after noon
GMT, a discrepancy described by the equation of time. Noon GMT is the
annual average (the arithmetic mean) moment of this event, which
accounts for the word "mean" in "Greenwich Mean Time".

Originally, astronomers considered a GMT day to start at noon, while
for almost everyone else it started at midnight. To avoid confusion, the
name Universal Time was introduced in 1928 to denote GMT as counted from midnight. Today, Universal Time usually refers to UTC or UT1.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Time For Change Rib-Eye Steaks w/Chimichurri
Categories: Beef, Vegetables, Herbs, Chilies
Yield: 4 servings

1 c (packed) fresh flat-leaf
- parsley leaves
3/4 c (packed) fresh cilantro
- leaves
1/4 c (packed)fresh oregano leaves
1/4 c Red wine vinegar
6 cl Garlic
1/2 Jalapeno chile; stemmed
Salt & fresh ground white
- pepper
1/2 c + 2 tb extra-virgin olive oil
4 Rib-eye steaks; 1 1/2" thick
- about 9 oz each

In a food processor, combine the parsley, cilantro,
oregano, vinegar, garlic, jalape├▒o, 2 tsp. salt, and ┬╜
tsp. pepper. While pulsing the food processor, drizzle
in 1/2 cup of the oil until the mixture becomes a creamy
yet slightly coarse sauce. Transfer the chimichurri
sauce to a bowl and set aside.

Season the steaks all over with salt and pepper. Heat 1
tbsp. oil in a large cast-iron skillet over high heat
just until oil begins to smoke. Add 2 steaks and cook,
flipping once, until well browned on both sides and
medium rare, 8 to 10 minutes total. Transfer cooked
steaks to a large plate, cover loosely with foil, and
set aside in a warm spot. Repeat process with remaining
oil and steaks. Serve steak with the chimichurri sauce.

RECIPE FROM: https://www.saveur.com

Uncle Dirty Dave's Archives

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... "Dessert is to a meal what a dress is to a woman." -- Beatrice Peltre

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