Category Archives: Recipes of Norwich

Before George Foreman

I really do love my George Foreman Grill. But I truly, truly do wish it had some of the features my mothers table top electric waffle maker. I actually found two hidden at the very back corner of a cabinet.

I graduated high school in 1974. The waffle makers probably hadn’t been used since I was in grade school. O.k. back to the grills. Both grills are shiny silver and have heavy black and white striped cloth covered electrical cords with electrical plug at one end and a large, heavy fitting on the other that attaches to the two large prongs on the back or side of the grill.

Both grills are heavy and the lids are attached on hinges. The hinges are vertical so a sandwich can be over an inch and a half in height. The fancier grill little legs is strictly a grill with smooth top and the bottom grill has a small well that goes all the way around the edge of the bottom. Both the top and bottom heat and give the bread a lovely brown and the oil from the cheese would catch in the well to be cleaned up with a paper towel. It was great for eggy bread with cinnamon and sugar too. The lid could also be locked into an open position and very thin pancake batter drizzled on the smooth bottom for after school snack.

The other one is much more utilitarian and heavier. It sits on a heavy base and like the fancier one has a height adjustable lid but its there they differ. This grill has a double purpose. Both the top and bottom grills have two usable sides. One side of the grill is for waffles and the other side is smooth.

A grilled cheese sandwich could be smooth on both sides or have waffle squares on one side and be smooth on the other, or both sides could have waffle bumps! Both sides of the bottom plate had a well for any extra juices or oils. I can imagine how it would be used today but back in the day it was strictly for batter cakes, waffles and the occasional grilled cheese.

I want my George Foreman to have that same versatility. My George Foreman makes great toasted cheese sandwiches, and smashed potatoes and the occasional bean and fish burger but imagine if it had a removable and reversible top and bottom grill!

Oh well, a girl can dream can’t she?

Thank you for reading and sharing my history and Norwich Community blog freely with your family or friends or anyone you think might be interested or in a position to take on some of the suggested projects. Don’t hesitate to contact me for further information. I am happy to pass along anything I can. Together we can make a difference. Email comments on this blog to berylfishbone@yahoo.com View my past columns at http://www.norwichbulletin.com/section/blogs .

Hot Cocoa 2020

Sometimes the stuff I get in my e-mail account is just too amazing to be altered. This time it is an e-mail from the Quartz Obsession <hi@qz.com> written by Natasha Frost, edited by Whet Moser, and produced by Tori Smith.

They are a curious bunch of writing characters who ask some of the most delicious questions. Todays article was all about Hot Cocoa! The writers were obviously not aware of the great importance of cocoa to Norwich CT but I will repair that oversite as soon as I finish this cup of cocoa from Craftsman Cliff Roasters of 34 Broadway, Norwich, CT https://craftsmancliffroasters.com. Allow me to recommend a very, very, dirty hot cocoa that is indeed even better than being wrapped in a cozy, warm blanket in front of a cheery fireplace on a freezing cold evening.

Their article brings to light all sorts of commentary I will admit I have never, ever heard told before.

For example: The “hot chocolate effect” is the name given to the rise in pitch heard when repeatedly tapping a cup of hot liquid once a soluble powder like hot chocolate, instant coffee, or salt has been added, as you might while stirring it with a teaspoon. It is also known as the allassonic effect.

Did you ever watch the 1934 Disney Hollywood Party, where a brave battalion of hot chocolate soldiers must venture forth and draw (candy) swords against warring gingerbread men, perched atop a cookie castle? Wouldn’t it be fun to watch a movie and this short Disney classic while drnking a cup of cocoa?

In 1636, the Spanish historian and travel writer Antonio de Léon Pinelo pondered a difficult question: Did drinking hot chocolate break ecclesiastical fasts? At the time, monks and other members of the Catholic church spent a significant portion of the year fasting, including abstaining from meat, eggs, and other tasty foodstuffs. Hot chocolate didn’t obviously break any God-given rules, but it seemed deeply suspect.

This 17th-century book, written entirely in Spanish, explores the various views of theologians and other thinkers on this hot topic. Despite the pope giving the drink his blessing, the anti-chocolate brigade did score some wins—the drink was banned by some orders, like the Carmelites. Mind you, you can hardly blame them, writes Mexican historian M. Mercè Gras Casanova: “The drink’s extraordinary quality and delicacy led some to conjecture that such a delicacy must necessarily be a sin.” And I confess to even enjoying this sin, perhaps a tad too much.

Coffee brings you up, tea cools you down. Hot apple cider pairs with a cold morning at the farmer’s market; consommé is for the ailing; butter tea is largely the province of yak farmers on the great Tibetan plane, or, in its coffee form, of biohackers in Silicon Valley.

Hot chocolate is like none of these. It is a treat, but not so holiday-bound as eggnog or mulled wine; it gives you a lift, but you can still have it just before bedtime. It befits the young and the old, the sick and the well, urbanites and country-dwellers. Most of all, it is a drink that says, “I love you.” (You can use it to remind yourself of that, too, if you need to.)

Wherever you go (almost), you will find a version of it. Colombians add cheese. Filipinos may include peanut butter. The Viennese top it with a thick slug of whipped cream. In Mexico, where it originated, it is minimally grainy and maximally invigorating. But where did it come from, and how did we all fall in love with it?

550: Calories in a large Starbucks hot chocolate—the same as a Big Mac

$13.95: Cost of a razzle-dazzling Frrrozen Hot Chocolate at the deeply kitschy Manhattan restaurant Serendipity 3

2,000: Cups of chocolatl poured and consumed every day in the court of Montezuma, the 16th-century Aztec leader

1,291: Instagram hits for the hashtag #blossominghotchocolate, Dominique Ansel’s telegenic chocolate-marshmallow concoction

7:3: Ratio of dark to milk chocolate in British food writer Felicity Cloake’s “perfect” hot chocolate

24 g (8 oz): Daily ration of chocolate provided to polar explorer Robert Scott’s men on their 1911 trek to the South Pole

35%: Growth of Mexican hot chocolate on US menus since 2015

People have been turning the seeds of the cacao plant into drinks for thousands of years—in Mexico, cacao-based beverages have been a staple since at least 1,900 BC. Later, cacao was a popular drink among the Maya, who took it warm, and the Aztecs, who preferred it cold and seasoned with spices like chile and vanilla. (It was said to have been brought to humans by the god Quetzalcoatl, who was cast out by his divine peers for sharing it.)

Early Spanish colonists weren’t so sold, however: Christopher Columbus in particular had little time for it. But gradually, the drink made its way into Spanish life, first among monks and friars and then as a luxury good, popular in the Spanish court. By the end of the 18th century, it had conquered Europe—but wrought misery in the process. Hot chocolate was so popular that it created a thriving market for slave labor in the New World, with cacao plantations variously owned by the English, Dutch, and French.

Though today we think of bar chocolate as the original, most essential form of the treat, the first chocolate bar wasn’t sold until 1847, when a UK-based manufacturer, Joseph Fry, figured out the right proportions of cocoa powder, cocoa butter, and sugar to make a solid bar.

Although some people say “cocoa” to mean hot chocolate, cocoa powder and solid chocolate are two different products made from the cacao bean. Either can be used to make hot chocolate—cocoa dissolved into warm milk with some sugar makes a thinner concoction than the thick Spanish style made from melted chocolate and milk, and used for dipping churros.

Making chocolate is itself a long process. It begins with seeds from the cacao tree, which is native to Mexico. They have a very bitter taste and to improve the flavor, they are piled in vats to ferment for up to a week. After that, they’re put in the sun to dry for another week or two, before being cleaned and roasted.

This gives us cacao nibs, which are then ground into a powder called cocoa mass—chocolate, in its simplest form. But there’s still a ways to go. First, that mixture is heated until it melts into a liquid called chocolate liquor. Next, it is separated into its two parts—dry, crumbly cocoa solids and the fatty pale yellow cocoa butter that gives chocolate its creamy texture. To make chocolate, they’ll be put back together with sugar and sometimes milk.

Cocoa is produced when the cocoa solids are processed into a fine powder. It is intensely flavored, but not sweet at all. It is generally used in baked goods—and hot chocolate, or hot cocoa, of course.

1502: Christopher Columbus encounters cocoa beans for the first time—but is much more interested in gold and silver.

1657: London’s first “Chocolate House” is opened by a Frenchman, who promises the drink at “reasonable rates.”

1828: A Dutch chemist adds alkaline salts to chocolate liquor, creating Dutch process cocoa powder.

1961: Swiss Miss becomes the first instant cocoa brand to hit US shelves.

1975: British soul band Hot Chocolate releases their chart-topping single “You Sexy Thing.”

2009: Emmy-winning choreographer Debbie Allen stages the first performance of the Hot Chocolate Nutcracker, updating the festive Tchaikovsky original.

2019: New York’s City Bakery, home of “America’s most iconic hot chocolate,” closes its doors.

America’s Test Kitchen and Alton Brown have similar, simple recipes for creating your own. Both recommend Dutch-process cocoa powder; as the cooks at America’s Test Kitchen point out, the alkaline salts raise the pH level, giving it “fuller flavor and deeper color.” ATK recommends white chocolate chips; Brown suggests adding a pinch of cayenne pepper like the Aztecs, which he says “ups the flavor ante quite a bit, and as called for here certainly won’t be sensed as ‘heat.’” He also adds cornstarch as a thickener, as is done in Spain and South America. (You can also thicken it Viennese style, with an egg yolk.)

Cayenne or chiles are common ingredients in Mexican hot chocolate, as in this Bon Appétit recipe, which also calls for cinnamon and almond extract. The Latin Kitchen has an even more elaborate version, which includes anise, nutmeg, pink peppercorn, and cardamom.

Not addressed in this lengthy article is whether an individual can overdose on hot chocolate? Or even be addicted. It may be an addiction I can live with.

1910 Recipes

Recipe time! Some oldies but goodies from the January 10, 1910 Norwich Bulletin. Usually tasty and one pot wonders. No muss. Little fuss. Short and sweet and generally inexpensive too.

Stuffed Squash – Select a nice shaped crook-necked squash, split it in halves, lay in a steamer and steam until it can be pierced with a straw [a stiff piece of grass not a plastic drinking straw]; remove carefully to a baking pan and scoop out the seeds. Make a rich stuffing of 1 cup cracker crumbs, ¼ cup butter, 1 egg, ½ tsp salt, ¼ tsp pepper, 1 teaspoon sage, ½ tsp poultry seasoning, cream to make sufficiently moist. Fill cavity in squash. Sprinkle with cracker crumbs. Dot with butter. Bake until brown. Garnish with parsley.

Sweet Potato Buns. – Boil until tender 3 very large sweet potatoes, rub them very fine, adding one pint of cream. Sift together 1 ½ pints of flour, a pinch of salt, and 1 ½ teaspoonfuls of baking powder. Add this to the potato and mix into a rather firm, smooth dough. Form into round pieces the size of a small egg. Lay on a greased tin and bake in a hot oven for 20 minutes.

Spinach balls – Press all the moisture possible from a cupful of cooked and chopped spinach. Reheat it with two tablespoonfuls of butter rolled in two tablespoonfuls of flour and a tablespoonful of cream. Season to taste with salt, pepper, sugar and mace. Take from the fire and add two eggs well beaten. When cool, shape into balls with buttered spoons. Simmer in boiling water for five minutes, drain and reheat in cream sauce. Many like the addition of a few capers to the cream sauce.

Carrots with Onions. Slice fine enough carrots for five or six people; all three large onions sliced and a scant teaspoonful of salt. Add two tablespoonfuls of flour, salt, pepper; mix thoroughly and chop fine. [Not mentioned in the recipe is any liquid so I might add a hint of broth, or water and heat the mixture over the fire just long enough to cook the flour and create a gravy for the mixture. My friend suggests a few grains of sugar or honey to sweeten the mixture too.]

Mashed Potato Balls. -Take two cupfuls of potatoes, season with salt and pepper, stir in one egg well beaten, half a cup of milk, one teaspoonful of baking powder and one-half cupful of flour.

Mold into balls and fry in hot fat until brown.

Italian Meat Balls – One pound of hamburger steak, one cup bread crumbs, one-half cup grated cheese, two eggs beaten until light, one tablespoon chopped parsley, salt and pepper.

Mix in balls the size of an egg, then drop into soup stock and boil for two minutes, then add two beaten eggs, and one spoon grated cheese and stir in lastly for thickening.

Sachlav, warmth

Norwich, CT has discovered that people come from different places and enjoy different foods and drinks in different combinations. Maybe with a little encouragement one or more of the restaurants in Norwich, CT will feature this middle eastern comfort drink. delight

I had never heard of it before I tried it but it is really good! I have made it successfully and I want everyone to try it. I am still not certain I am making it or serving it correctly so here is the recipe I started with.

Sahklep or sachlav is infused with rose water. It should be hot, thick and filled with goodies, like nuts and coconut and raisins and lots of cinnamon. My version is made non dairy with coconut or almond milk and I used cornstarch to thicken it. This is not an original recipe. Restaurants should consider adding this to their after dinner and dessert options. This makes 2 servings or 1 very large serving. It is also a wonderful filling treat after a brisk walk in the cold and served with cookies. It takes about 5 minutes to make.

Ingredients

1 1/2 cups almond or coconut milk
1 tablespoon sugar
1/4 teaspoon vanilla extract
2 tablespoons cornstarch dissolved in 1 1/2 tablespoons water
1 teaspoon rosewater

Toppings

1 tablespoon shredded coconut
1 tablespoon toasted pistachios and hazelnuts
1 tablespoon raisins
1/2 teaspoon ground cinnamon

Directions

Heat your milk of choice with sugar and vanilla over low heat. When it comes to a boil bring down the heat and pour in the corn starch mixture. Keep whisking while you bring the mixture back up to a boil. The mixture should thicken enough to coat the back of a spoon. After letting it boil for a minute, turn off the heat and mix in the rosewater and pour into mug.

Now, the most important part is the garnish. You want a lot of toppings and anything goes. Shredded coconut, raisins, chopped toasted pistachios or hazelnuts and ground cinnamon or even shaved chocolate. Serve hot and enjoy.

If you let it cool it will turn into a pudding called Malabi.

Recipe Column Thought

Reading newspapers from other communities, states and countries is one of my favorite things to do. I don’t know or mind if the news is out of date. It’s all new news to me. I look for fresh new ideas.

This time I found a great twist on a newspaper oldie but goodie. I called the editor of the paper and asked where she got the idea and what was the response. She told me it had brought in a few new subscriptions and a few new advertisers thanks to an additional promotion by the inventive advertising department. I have not been able to have a conversation with him.

Step 1 was to identify the local restaurants, bars, walk-ups, cafeterias, schools, rehabilitation centers, hospitals and every place that served food. The list was surprisingly long.

Step 2 was to convince each place to submit a favorite recipe that their customers or clients enjoy. Some didn’t want to share their recipes, some just defrost, heat and serve and some didn’t really serve food but wanted the FREE ADVERTISEMENT that the recipe would be. One of the bars submitted the recipe for spiced peanuts to go with beer. A walk-up explained how to make the perfect ice cream sundae. A school cafeteria submitted its “world famous” dipping sauce. The recipe did not have to be complicated.

Step 3 was deciding how often the Community Recipe should run. It was decided that it would run the day before the grocery inserts so people would have time to add to their shopping list. There was discussion whether enough recipes would be submitted for a 12 week trial run.

Step 4 What was needed for submission. A photo of the food or of the facility or of the chef or any combination. The recipe. A list of the ingredients, the amounts, the instructions, serving suggestions. At the bottom was the name of the chef, the facility, the address, website, phone number, hours.

Step 5 An advertising special was developed for the participants so they could advertise in the paper telling when their recipe was going to appear.

Step 6 Then they prayed and their prayers were answered. “Community Recipes” has been running continually for almost three years. There have been no recipe repeats and now the system evolved allows for participants to choose the date best suited to enhance their business.

Wouldn’t it be great if our local newspapers had a similar program? Especially now that Norwich, CT has so many new restaurants and coffee house? Not more recipes from the back of the package or from the internet but recipes adjusted for the tastes of our very own community.

Mid-winter Pumpkins

In mid-October 2017 or so I purchased two fresh pumpkins from a national chain grocery store. They were well formed with good and even coloring, they even had their stems. I brought them home and placed them on my front steps.

I don’t recall what happened but I did not carve them up for Halloween so on the steps they have stayed. I thought they might last until Thanksgiving. Both pumpkins were still firm and their stems still attached. No little teeth marks from the various critters that live nearby. No implosion with leaking fluids and seeds. No beak marks from the wild birds who dine on the nearby feeders.

So I waited. How long would they last? I certainly hadn’t treated them with any agents to preserve them. Thanksgiving came. Thanksgiving passed. They were still bright in color and firm so I continued to leave them alone. The first frost came. The first snow came. They were rained on. The sun shined on them. No change.

The temperature dropped into the teens and still they were fine. My neighbors began to inquire why was I leaving them out? Its Christmas! It’s past Christmas! It’s past New Years! They can’t possibly still be fine.

In mid – January 2018, with a shovel at the ready on one of the warmer days, I tried to lift pumpkin number 1 from its spot on the steps. The stem was still firmly attached. The flesh of the pumpkin was now soft and a little pulpy in texture but I could easily lift it by its bottom and carried it to the backyard. No leaking mass of seeds, liquid and pulp. No need for the shovel. So I carefully set it on the ground near my compost pile and returned to the steps for the second pumpkin. That one too remained intact while I nervously picked it up and carried it to the backyard. It felt like a soft basketball.

I considered hacking them both into bits but confess I am too curious about how long it will take them to naturally disintegrate and have left them intact to see what happens next.

Halloween Cake and Feathers

My favorite holiday is Halloween and I collect old and new ideas, recipes and helpful hints so imagine my joy when I read in the Norwich Bulletin of October 19, 1905 these two very “Helpful and Edifying Facts for Women.” ok men, you can learn them too.

Halloween Cake
Cream one-half cup butter and one and one-half cups sugar, then add one egg and beat until creamy; now add one teaspoonful cinnamon, one-fourth teaspoonful each of cloves, allspice and mace, one cupful seeded raisins, floured, one cupful sour milk, two cupfuls entire wheat flour, and one-third cup white pastry flour into which sift one half-teaspoonful baking soda; beat thoroughly and bake in a loaf about half an hour. When cool cover with a maple marshmallow icing, and decorate with marshmallows cut into quarters. For the icing place one pound marshmallows in a double boiler, add one-half cup water; when melted beat thoroughly and add one tablespoonful bakers chocolate melted and one tablespoonful vanilla extract.

I can in all honesty say no one has ever asked this of me (thank goodness) but in case someone asks you the correct way “To Prepare Feathers.”

I have had at various times several inquiries as to the method of preparing feathers for bedding, and have come across the following hints, which I gladly pass on for the benefit of those who may have feathers to preserve: –
The one and only way to prepare fresh-plucked feathers for cushions is as follows: All the feathers must be carefully sorted over by hand. The biggest feathers must be stripped of the quills; In fact, any of them that are big enough to strip must be done, as the quills contain a certain amount of moisture. The very smallest do not matter. When this is done, carefully place them all in a large canvas bag and then ask the baker to put them in the oven for twelve minutes or so, as that destroys all insects and dries up any moisture there may be left.

Excellent Coon Supper

I have often printed an unusual recipe or three in this blog but I don’t believe I have ever talked about a critter dinner being served quite like this one from the September 5, 1907 Norwich Bulletin. I am pretty certain you would not find me in attendance at the dinner either but the reading of the article gave me a different point of reference of a fine dinner being served in 1907.

Maybe it is time to re-examine the historic suppers of the past. Was this notable because it was a friends and family tribute to past suppers? Were coons a rare treat? So many unanswered questions.

Excellent Coon Supper Served in Fitchville – Delightful Gathering at Home of Mrs. J. C. Allyn. –

At the home of Mrs. J. C. Allyn in Fitchville, Wednesday evening an excellent coon supper was served by Mr. and Mrs. J. P. Allyn to a party of friends and relatives.
Among those present were Mr. and Mrs. E. A. Allyn and family, Raymond Keables, James Murphy, the Misses Murphy of Norwich Town, Carl D. Sevin, I. L. Hamilton, Herman Hellen, John Carroll of Norwich, John Ramage and Mr. and Mrs. Alex Ramage of Greeneville; Miss Anna Hedler of Taftville, Mr. and Mrs. Paul Etter and family of Baltic and Timothy Fields of Fitchville.

The two coons were caught by Messrs Keables and Murphy.

Music was furnished for the evening by a fine male quartette, accompanied by Mrs. Emma Robinson on the piano. The supper was served on the piazza, which was artistically decorated with potted plants and Chinese lanterns.

1905 Recipes

In the search for old Norwich recipes its important to keep an open mind. Some of these helpful hints are useful. Some of these you’ll have to try and report on the results because they won’t be happening in my kitchen. Some require a camping trip. All were printed in the Norwich Bulletin be sure and let me know if you like any of them.

July 24, 1905 – French Toast – Beat one egg in a shallow dish, add one teaspoon of sugar, a pinch of salt and one cup of milk. Soak six slices of stale bread in the custard. Drain and brown them on each side on a well-buttered griddle. Spread them with jelly or marmalade and pile them lightly on a dish Serve at once. This is suitable for a dessert for luncheon or for a warm supper dish.

Watermelon Cake – For the white part stir to a cream two cupfuls of sugar with one of butter; then stir in one cup of sweet milk, mix two teaspoons of cream of tarter and one of soda with three and one-half cupfuls of flour; then stir in with the other ingredients and add the beaten whites of eight eggs. For the red part, take one cupful of red sugar, one half-cupful of butter, stirred to a cream; then add one-third cupful of sweet milk, two cupfuls of flour, in which has been mixed one teaspoon of cream of tarter and one-half teaspoon of soda; then add the beaten whites of four eggs and a cupful of small seedless raisins; bake in a round baking pan; put in a layer of white dough in the bottom of the pan, then all the red in the middle, then all the rest of the white dough around the sides and on top; bake in a moderate oven. [300-325 degrees f.] – Kate D.

July 25, 1902 – Baked Bananas, Lemon Sauce. – Peel the bananas and set close together in a baking dish that has been buttered generously. Dust lightly with sugar and bake until soft. Melt two-thirds cup of sugar with three tablespoonfuls of water, and half a level tablespoonful of butter and a scant tablespoonful of lemon juice. Cook the syrup six minutes before adding the butter and juice, then bring to the boiling point, stirring well, and it is ready to serve with the bananas.

August 14, 1905 – Iced Strawberry Pudding: Boil two heaping cups of sugar and two cups of water together for thirty minutes, watching carefully that it does not get too thick. Beat the yolks of six eggs very light and add to the boiling syrup; stir a moment over the fire, then turn into a large bowl and beat continually until cold and thick like cake batter, then add one pint of strawberry juice and freeze. Other fruit juices can be used instead of strawberries if desired. (This reminds me of the soft serve strawberry custard served at the West Main Street stand of my youth.)

August 15, 1905 – To keep butter cool – Here is a very simple arrangement for keeping butter cool, one of the greatest troubles of the housewife in summer. Get a common flower pot and a piece of new flannel and soak both in cold water all night. Put the butter on a dinner plate, put the flower pot over it, and then cover with the flannel, which you have wrung out of the water. You must wet the flannel afresh every day.

The danger of burned fingers from handling hot pie plates and pudding pans is lessened by means of a simple holder consisting of three metal prongs attached to a long wooden handle. The prongs are bent so that it is possible to get a firm grasp on the edge of the pan.

Summer Treats

Are you looking for a different but healthy snack? I saw this Fish on Toast recipe in the July 4, 1902 Norwich Bulletin. I do not know where they got if from. – Take a cup of cold cooked halibut or cod, freed from skin and bone and finely chopped; set a cup of milk or cream into hot water until hot, melt a tablespoon of butter, add one tablespoon of flour, a dash of cayenne pepper and a pinch of salt; add gradually the hot milk or cream , one teaspoonful of lemon juice, the fish, and three tablespoonfuls of grated cheese ( Parmesan, if convenient.) When thoroughly hot spread on buttered toast or thin crackers, sprinkle with minced parsley [or chive or dill] and serve. Hint: I skipped the lemon juice and sprinkled with grated lemon rind.

Rice Muffins – Measure a pint of flour after sifting; add a level or less teaspoonful of salt, a tablespoonful of sugar and two teaspoonfuls of baking powder, and sift thoroughly to mix. Then rub in a large tablespoonful of butter. Beat two eggs light and add them to a cup of milk; stir this into a cup of cold cooked rice and add in the dry mixture and beat to a smooth batter. Pour into buttered gem pans or muffin rings and bake in a quick oven [375 – 400 degrees] for half an hour.

It’s summer and this sounded wonderful but being as lazy as I am, I prepared the filling as directed (mostly. I left out the sugar and used cool whip instead of whipped cream) and brought it to a picnic to serve with vanilla wafers. None was left. Hint: If the mix is too juicy, add the extra juice to the hot or cold drinks such as water, tea, soda or lemonade.

Princess Tart – This is a delicious dessert, and not difficult to prepare. Bake a crust shell; when ready to serve fill with slightly crushed strawberries, shredded pineapple and one orange cut fine, the juice of another, one-fourth of a cup of pulverized sugar [powdered sugar]; cover with whipped cream seasoned with grated orange peel.

Once in a while a quote or article from a newspaper, however old and dated just makes you feel good. This quote is from the Norwich Bulletin of July 8, 1891.

“The Bulletin does not believe in double-dealing, duty-shirking, false-pretenses or pedagogical masquerading; but it does believe in that fundamental American principle, the will of the majority. It knows that the people of this city, as with one voice, have three times declared in favor of the granting the use of electricity to the Norwich Street Railway company, and that still the legislative resolution is unendorsed.”

In 2017, though the Norwich Bulletin owners are different. The publisher is different as is the staff. Time moved on and the Norwich Street Railway is no more. Yet I have confidence that the Bulletin still maintains the same beliefs and fundamental American principle it stated in 1891.

Thank you for reading and sharing my blog freely with your family or friends or anyone you think might be interested or in a position to take on some of the suggested projects. Don’t hesitate to contact me for further information. I am happy to pass along anything I can. Together we can make a difference. Email comments on this blog to berylfishbone@yahoo.com View my past columns at http://www.norwichbulletin.com/section/blogs.

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