Hi. I am going through a batch of old cooking magazines and found
this ad for Borden's Eagle Brand Condensed Milk.

Magic Shaker Mayonnaise
Source: ad on p. 720, American Cookery Magazine, April 1930.

1/4 c cider vinegar
1/4 c salad oil
2/3 c Eagle Brand Sweetened Condensed Milk
1 egg yolk, unbeaten
1 tsp dry mustard
1/2 tsp salt, few grains cayenne

Place ingredients in a pint jar in the order listed. Fasten top
on jar tightly and shake vigorously for a few minutes. The
mixture will blend perfectly. If thicker consistency is desired,
place jar in refrigerator to chill before using.
--
Jean B.

Jean B. wrote:
> Hi. I am going through a batch of old cooking magazines and found this
> ad for Borden's Eagle Brand Condensed Milk.
>
> Magic Shaker Mayonnaise
> Source: ad on p. 720, American Cookery Magazine, April 1930.
>
> 1/4 c cider vinegar
> 1/4 c salad oil
> 2/3 c Eagle Brand Sweetened Condensed Milk
> 1 egg yolk, unbeaten
> 1 tsp dry mustard
> 1/2 tsp salt, few grains cayenne
>
> Place ingredients in a pint jar in the order listed. Fasten top on jar
> tightly and shake vigorously for a few minutes. The mixture will blend
> perfectly. If thicker consistency is desired, place jar in refrigerator
> to chill before using.

Old recipes are interesting, and some of them stand the test of time.
Since this recipe has sweetened condensed milk, it resembles a salad
dressing more than a mayonnaise, IMO. I noticed they also used cayenne.

Thanks for posting it! Got any more???

Becca

On Mon 15 Sep 2008 08:14:19a, Jean B. told us...

> Hi. I am going through a batch of old cooking magazines and found
> this ad for Borden's Eagle Brand Condensed Milk.
>
> Magic Shaker Mayonnaise
> Source: ad on p. 720, American Cookery Magazine, April 1930.
>
> 1/4 c cider vinegar
> 1/4 c salad oil
> 2/3 c Eagle Brand Sweetened Condensed Milk
> 1 egg yolk, unbeaten
> 1 tsp dry mustard
> 1/2 tsp salt, few grains cayenne
>
> Place ingredients in a pint jar in the order listed. Fasten top
> on jar tightly and shake vigorously for a few minutes. The
> mixture will blend perfectly. If thicker consistency is desired,
> place jar in refrigerator to chill before using.

Sounds like it might taste more like Miracle Whip, considering the
sweetened condensed milk. Might be good with some poppyseed on a fruit
salad.

--
Wayne Boatwright

*******************************************
Date: Monday, 09(IX)/15(XV)/08(MMVIII)
*******************************************
Countdown till Veteran's Day
8wks 5hrs 38mins
*******************************************
Why are the musk-oxen of our
yesterdays grazing on the lawn of the
Taj Mahal?

"Jean B." > wrote in message
...
> Hi. I am going through a batch of old cooking magazines and found this ad
> for Borden's Eagle Brand Condensed Milk.
>
> Magic Shaker Mayonnaise
> Source: ad on p. 720, American Cookery Magazine, April 1930.
>
> 1/4 c cider vinegar
> 1/4 c salad oil
> 2/3 c Eagle Brand Sweetened Condensed Milk
> 1 egg yolk, unbeaten
> 1 tsp dry mustard
> 1/2 tsp salt, few grains cayenne
>
> Place ingredients in a pint jar in the order listed. Fasten top on jar
> tightly and shake vigorously for a few minutes. The mixture will blend
> perfectly. If thicker consistency is desired, place jar in refrigerator
> to chill before using.
> --
> Jean B.


Wow, it's been forever since I've seen that! My Grandma Ma used to make that
every once in a while and serve it over lettuce wedges.
Thanks for the memories

kimberly
--
http://eating-sandiego.blogspot.com

On Tue, 16 Sep 2008 03:30:18 -0700, "Nexis" > wrote:

>Wow, it's been forever since I've seen that! My Grandma Ma used to make that
>every once in a while and serve it over lettuce wedges.
>Thanks for the memories

That is basically the same dressing I use for Macaroni salad that
everyone poo-pooed.

On Tue, 16 Sep 2008 06:35:15 -0400, Billy wrote:

> On Tue, 16 Sep 2008 03:30:18 -0700, "Nexis" > wrote:
>
>>Wow, it's been forever since I've seen that! My Grandma Ma used to make that
>>every once in a while and serve it over lettuce wedges.
>>Thanks for the memories
>
> That is basically the same dressing I use for Macaroni salad that
> everyone poo-pooed.

if it's any consolation to you, i thought it sounded vile this time around,
too.

your pal,
blake

Becca wrote:
> Jean B. wrote:
>> Hi. I am going through a batch of old cooking magazines and found
>> this ad for Borden's Eagle Brand Condensed Milk.
>>
>> Magic Shaker Mayonnaise
>> Source: ad on p. 720, American Cookery Magazine, April 1930.
>>
>> 1/4 c cider vinegar
>> 1/4 c salad oil
>> 2/3 c Eagle Brand Sweetened Condensed Milk
>> 1 egg yolk, unbeaten
>> 1 tsp dry mustard
>> 1/2 tsp salt, few grains cayenne
>>
>> Place ingredients in a pint jar in the order listed. Fasten top on
>> jar tightly and shake vigorously for a few minutes. The mixture will
>> blend perfectly. If thicker consistency is desired, place jar in
>> refrigerator to chill before using.
>
> Old recipes are interesting, and some of them stand the test of time.
> Since this recipe has sweetened condensed milk, it resembles a salad
> dressing more than a mayonnaise, IMO. I noticed they also used cayenne.
>
> Thanks for posting it! Got any more???
>
> Becca

Yes, as you have probably seen. I am just looking at the
incomplete indexes for these magazines and trying to pick out a
few interesting-looking (whether because they are good or bad)
recipes. After I go through them in this rudimentary fashion,
these magazines will probably be inaccessible until after I move.

--
Jean B.

Michael "Dog3" wrote:
> "Jean B." > : in
> rec.food.cooking
>
>> Hi. I am going through a batch of old cooking magazines and found
>> this ad for Borden's Eagle Brand Condensed Milk.
>>
>> Magic Shaker Mayonnaise
>> Source: ad on p. 720, American Cookery Magazine, April 1930.
>>
>> 1/4 c cider vinegar
>> 1/4 c salad oil
>> 2/3 c Eagle Brand Sweetened Condensed Milk
>> 1 egg yolk, unbeaten
>> 1 tsp dry mustard
>> 1/2 tsp salt, few grains cayenne
>>
>> Place ingredients in a pint jar in the order listed. Fasten top
>> on jar tightly and shake vigorously for a few minutes. The
>> mixture will blend perfectly. If thicker consistency is desired,
>> place jar in refrigerator to chill before using.
>
> Hmmm... I've never made this. Looks different. Have you tried this Jean?
>
> Michael
>

No. It is related, I think, to something Serene bravely tried
though. I am going through a treasure-trove of newly acquired
magazines....


--
Jean B.

Wayne Boatwright wrote:
> On Mon 15 Sep 2008 08:14:19a, Jean B. told us...
>
>> Hi. I am going through a batch of old cooking magazines and found
>> this ad for Borden's Eagle Brand Condensed Milk.
>>
>> Magic Shaker Mayonnaise
>> Source: ad on p. 720, American Cookery Magazine, April 1930.
>>
>> 1/4 c cider vinegar
>> 1/4 c salad oil
>> 2/3 c Eagle Brand Sweetened Condensed Milk
>> 1 egg yolk, unbeaten
>> 1 tsp dry mustard
>> 1/2 tsp salt, few grains cayenne
>>
>> Place ingredients in a pint jar in the order listed. Fasten top
>> on jar tightly and shake vigorously for a few minutes. The
>> mixture will blend perfectly. If thicker consistency is desired,
>> place jar in refrigerator to chill before using.
>
> Sounds like it might taste more like Miracle Whip, considering the
> sweetened condensed milk. Might be good with some poppyseed on a fruit
> salad.
>

Hmmm. I like the latter thought more than the former one. :-)

--
Jean B.

On Tue 16 Sep 2008 07:12:49a, Jean B. told us...

> Wayne Boatwright wrote:
>> On Mon 15 Sep 2008 08:14:19a, Jean B. told us...
>>
>>> Hi. I am going through a batch of old cooking magazines and found
>>> this ad for Borden's Eagle Brand Condensed Milk.
>>>
>>> Magic Shaker Mayonnaise
>>> Source: ad on p. 720, American Cookery Magazine, April 1930.
>>>
>>> 1/4 c cider vinegar
>>> 1/4 c salad oil
>>> 2/3 c Eagle Brand Sweetened Condensed Milk
>>> 1 egg yolk, unbeaten
>>> 1 tsp dry mustard
>>> 1/2 tsp salt, few grains cayenne
>>>
>>> Place ingredients in a pint jar in the order listed. Fasten top
>>> on jar tightly and shake vigorously for a few minutes. The
>>> mixture will blend perfectly. If thicker consistency is desired,
>>> place jar in refrigerator to chill before using.
>>
>> Sounds like it might taste more like Miracle Whip, considering the
>> sweetened condensed milk. Might be good with some poppyseed on a fruit
>> salad.
>>
>
> Hmmm. I like the latter thought more than the former one. :-)
>

I may be tempted to make this. It reminds me of a dressing (with
poppyseed) served on a fruit salad that accompanied an order of Welsh
Rarebit that I used to order frequently at a teas room in Cleveland. I
miss that meal. Their Welsh Rarebit was spectacular.

--
Wayne Boatwright

*******************************************
Date: Tuesday, 09(IX)/16(XVI)/08(MMVIII)
*******************************************
Countdown till Veteran's Day
7wks 6dys 15hrs 41mins
*******************************************
I get mail, therefore I exist.
*******************************************

Nexis wrote:
> "Jean B." > wrote in message
> ...
>> Hi. I am going through a batch of old cooking magazines and found this ad
>> for Borden's Eagle Brand Condensed Milk.
>>
>> Magic Shaker Mayonnaise
>> Source: ad on p. 720, American Cookery Magazine, April 1930.
>>
>> 1/4 c cider vinegar
>> 1/4 c salad oil
>> 2/3 c Eagle Brand Sweetened Condensed Milk
>> 1 egg yolk, unbeaten
>> 1 tsp dry mustard
>> 1/2 tsp salt, few grains cayenne
>>
>> Place ingredients in a pint jar in the order listed. Fasten top on jar
>> tightly and shake vigorously for a few minutes. The mixture will blend
>> perfectly. If thicker consistency is desired, place jar in refrigerator
>> to chill before using.
>> --
>> Jean B.
>
>
> Wow, it's been forever since I've seen that! My Grandma Ma used to make that
> every once in a while and serve it over lettuce wedges.
> Thanks for the memories
>
> kimberly
> --
> http://eating-sandiego.blogspot.com
>
>
I don't know whether my step-grandmother did that--but looking
back on the way she cooked, maybe I have actually had this!

--
Jean B.

Billy wrote:
> On Tue, 16 Sep 2008 03:30:18 -0700, "Nexis" > wrote:
>
>> Wow, it's been forever since I've seen that! My Grandma Ma used to make that
>> every once in a while and serve it over lettuce wedges.
>> Thanks for the memories
>
> That is basically the same dressing I use for Macaroni salad that
> everyone poo-pooed.
>
I posted this because of the recent threads. It wasn't a
recommendation. More like confirmation of my theory about its origin.

--
Jean B.

On Tue 16 Sep 2008 10:34:06a, Michael "Dog3" told us...

> Wayne Boatwright >
> .247: in
> rec.food.cooking
>
>>
>> Sounds like it might taste more like Miracle Whip, considering the
>> sweetened condensed milk. Might be good with some poppyseed on a fruit
>> salad.
>
> I was thinking the exact same thing. I'm also thinking if you lemon it
> up a bit it would make a great coating for fish before baking. Like
> tilapia fillets with some of the concoction smeared on it and rolled in
> crushed pistachio nuts or some type of crunchy. Maybe panko.

That might be god!

--
Wayne Boatwright

*******************************************
Date: Tuesday, 09(IX)/16(XVI)/08(MMVIII)
*******************************************
Countdown till Veteran's Day
7wks 6dys 13hrs 6mins
*******************************************
Justice is incidental to law and order.
*******************************************

Wayne Boatwright wrote:
> On Tue 16 Sep 2008 07:12:49a, Jean B. told us...
>
>> Wayne Boatwright wrote:
>>> On Mon 15 Sep 2008 08:14:19a, Jean B. told us...
>>>
>>>> Hi. I am going through a batch of old cooking magazines and found
>>>> this ad for Borden's Eagle Brand Condensed Milk.
>>>>
>>>> Magic Shaker Mayonnaise
>>>> Source: ad on p. 720, American Cookery Magazine, April 1930.
>>>>
>>>> 1/4 c cider vinegar
>>>> 1/4 c salad oil
>>>> 2/3 c Eagle Brand Sweetened Condensed Milk
>>>> 1 egg yolk, unbeaten
>>>> 1 tsp dry mustard
>>>> 1/2 tsp salt, few grains cayenne
>>>>
>>>> Place ingredients in a pint jar in the order listed. Fasten top
>>>> on jar tightly and shake vigorously for a few minutes. The
>>>> mixture will blend perfectly. If thicker consistency is desired,
>>>> place jar in refrigerator to chill before using.
>>> Sounds like it might taste more like Miracle Whip, considering the
>>> sweetened condensed milk. Might be good with some poppyseed on a fruit
>>> salad.
>>>
>> Hmmm. I like the latter thought more than the former one. :-)
>>
>
> I may be tempted to make this. It reminds me of a dressing (with
> poppyseed) served on a fruit salad that accompanied an order of Welsh
> Rarebit that I used to order frequently at a teas room in Cleveland. I
> miss that meal. Their Welsh Rarebit was spectacular.
>
I think it would probably make a decent (and easy) base for a
poppyseed salad dressing. I will have to file that idea away in
my alleged mind.

I guess you haven't been able to re-create that Welsh Rarebit?

--
Jean B.

On Tue 16 Sep 2008 11:13:55a, Jean B. told us...

> Wayne Boatwright wrote:
>> On Tue 16 Sep 2008 07:12:49a, Jean B. told us...
>>
>>> Wayne Boatwright wrote:
>>>> On Mon 15 Sep 2008 08:14:19a, Jean B. told us...
>>>>
>>>>> Hi. I am going through a batch of old cooking magazines and found
>>>>> this ad for Borden's Eagle Brand Condensed Milk.
>>>>>
>>>>> Magic Shaker Mayonnaise
>>>>> Source: ad on p. 720, American Cookery Magazine, April 1930.
>>>>>
>>>>> 1/4 c cider vinegar
>>>>> 1/4 c salad oil
>>>>> 2/3 c Eagle Brand Sweetened Condensed Milk
>>>>> 1 egg yolk, unbeaten
>>>>> 1 tsp dry mustard
>>>>> 1/2 tsp salt, few grains cayenne
>>>>>
>>>>> Place ingredients in a pint jar in the order listed. Fasten top
>>>>> on jar tightly and shake vigorously for a few minutes. The
>>>>> mixture will blend perfectly. If thicker consistency is desired,
>>>>> place jar in refrigerator to chill before using.
>>>> Sounds like it might taste more like Miracle Whip, considering the
>>>> sweetened condensed milk. Might be good with some poppyseed on a
fruit
>>>> salad.
>>>>
>>> Hmmm. I like the latter thought more than the former one. :-)
>>>
>>
>> I may be tempted to make this. It reminds me of a dressing (with
>> poppyseed) served on a fruit salad that accompanied an order of Welsh
>> Rarebit that I used to order frequently at a teas room in Cleveland. I
>> miss that meal. Their Welsh Rarebit was spectacular.
>>
> I think it would probably make a decent (and easy) base for a
> poppyseed salad dressing. I will have to file that idea away in
> my alleged mind.
>
> I guess you haven't been able to re-create that Welsh Rarebit?
>

No, I haven't, and I have tried many times. I do know it was made with a
very sharp cheddar, and I believe it has a small amount of sherry in it.
Additionally, it was served over a wonderful melba toast that they made
there in the restaurant. It wasn't as hard as commercial melba toast, and
was just a bit thicker. It was toasted 'til dry with just a bit of buter
on it.

--
Wayne Boatwright

*******************************************
Date: Tuesday, 09(IX)/16(XVI)/08(MMVIII)
*******************************************
Countdown till Veteran's Day
7wks 6dys 11hrs 37mins
*******************************************
Peace through superior firepower.
*******************************************

On Tue, 16 Sep 2008 12:29:14 -0400, "Jean B." > wrote:

>I posted this because of the recent threads. It wasn't a
>recommendation. More like confirmation of my theory about its origin.

Usually, the tried and true are the best bet!

Wayne Boatwright wrote:
> No, I haven't, and I have tried many times. I do know it was made with a
> very sharp cheddar, and I believe it has a small amount of sherry in it.
> Additionally, it was served over a wonderful melba toast that they made
> there in the restaurant. It wasn't as hard as commercial melba toast, and
> was just a bit thicker. It was toasted 'til dry with just a bit of buter
> on it.
>
So, you have two problems--the Welsh rarebit and the toast. :-(
What restaurant was this? I wonder whether the recipes ever made
their way into print?

--
Jean B.

Billy wrote:
> On Tue, 16 Sep 2008 12:29:14 -0400, "Jean B." > wrote:
>
>> I posted this because of the recent threads. It wasn't a
>> recommendation. More like confirmation of my theory about its origin.
>
> Usually, the tried and true are the best bet!

Sure, I agree with that. But I think some of these old recipes
are interesting.

--
Jean B.

On Wed 17 Sep 2008 06:27:40a, Jean B. told us...

> Wayne Boatwright wrote:
>> No, I haven't, and I have tried many times. I do know it was made with
>> a very sharp cheddar, and I believe it has a small amount of sherry in
>> it. Additionally, it was served over a wonderful melba toast that they
>> made there in the restaurant. It wasn't as hard as commercial melba
>> toast, and was just a bit thicker. It was toasted 'til dry with just a
>> bit of buter on it.
>>
> So, you have two problems--the Welsh rarebit and the toast. :-(
> What restaurant was this? I wonder whether the recipes ever made
> their way into print?
>

The Welsh Rarebit is the only thing I never was able to duplicate. The
restaurant was actually the very lovely dining room of our most elegrant
department stores, The Halle Bros. Co., in Cleveland. They had wonderful
menus for both lunch and dinner.

I can only give them partial credit for the toast. We had a local bakery,
Hough Bakery, which is no longer in business where you could buy really top
quality loaves of many kinds of breads. One was a white bread, square like
sandwich bread, with a firm texture and sliced about 1/4" thick. I'm sure
this is what Halle's used, as I bought it numerous times, lightly butter
first one side and then the other, sometimes sprinkling a bit of garlic
powder on it, then toasted it in the oven until completely dried.

I can buy or bake good bread now, but the precise thin slicing would be the
issue.



--
Wayne Boatwright

*******************************************
Date: Wednesday, 09(IX)/17(XVII)/08(MMVIII)
*******************************************
Today is: Citizenship Day
Countdown till Veteran's Day
7wks 5dys 8hrs 39mins
*******************************************
Never take a swing at a man named Sullivan.
*******************************************

Wayne Boatwright wrote:
> On Wed 17 Sep 2008 06:27:40a, Jean B. told us...
>
>> Wayne Boatwright wrote:
>>> No, I haven't, and I have tried many times. I do know it was made with
>>> a very sharp cheddar, and I believe it has a small amount of sherry in
>>> it. Additionally, it was served over a wonderful melba toast that they
>>> made there in the restaurant. It wasn't as hard as commercial melba
>>> toast, and was just a bit thicker. It was toasted 'til dry with just a
>>> bit of buter on it.
>>>
>> So, you have two problems--the Welsh rarebit and the toast. :-(
>> What restaurant was this? I wonder whether the recipes ever made
>> their way into print?
>>
>
> The Welsh Rarebit is the only thing I never was able to duplicate. The
> restaurant was actually the very lovely dining room of our most elegrant
> department stores, The Halle Bros. Co., in Cleveland. They had wonderful
> menus for both lunch and dinner.
>
> I can only give them partial credit for the toast. We had a local bakery,
> Hough Bakery, which is no longer in business where you could buy really top
> quality loaves of many kinds of breads. One was a white bread, square like
> sandwich bread, with a firm texture and sliced about 1/4" thick. I'm sure
> this is what Halle's used, as I bought it numerous times, lightly butter
> first one side and then the other, sometimes sprinkling a bit of garlic
> powder on it, then toasted it in the oven until completely dried.
>
> I can buy or bake good bread now, but the precise thin slicing would be the
> issue.
>
I see that this chain has been defunct since the 1980s. :-( I
guess the recipe has been lost forever. But have you ever posted
queries in local groups about it?

--
Jean B.

On Thu 18 Sep 2008 05:24:21a, Jean B. told us...

> Wayne Boatwright wrote:
>> On Wed 17 Sep 2008 06:27:40a, Jean B. told us...
>>
>>> Wayne Boatwright wrote:
>>>> No, I haven't, and I have tried many times. I do know it was made
>>>> with a very sharp cheddar, and I believe it has a small amount of
>>>> sherry in it. Additionally, it was served over a wonderful melba
>>>> toast that they made there in the restaurant. It wasn't as hard as
>>>> commercial melba toast, and was just a bit thicker. It was toasted
>>>> 'til dry with just a bit of buter on it.
>>>>
>>> So, you have two problems--the Welsh rarebit and the toast. :-(
>>> What restaurant was this? I wonder whether the recipes ever made
>>> their way into print?
>>>
>>
>> The Welsh Rarebit is the only thing I never was able to duplicate. The
>> restaurant was actually the very lovely dining room of our most
>> elegrant department stores, The Halle Bros. Co., in Cleveland. They
>> had wonderful menus for both lunch and dinner.
>>
>> I can only give them partial credit for the toast. We had a local
>> bakery, Hough Bakery, which is no longer in business where you could
>> buy really top quality loaves of many kinds of breads. One was a white
>> bread, square like sandwich bread, with a firm texture and sliced about
>> 1/4" thick. I'm sure this is what Halle's used, as I bought it
>> numerous times, lightly butter first one side and then the other,
>> sometimes sprinkling a bit of garlic powder on it, then toasted it in
>> the oven until completely dried.
>>
>> I can buy or bake good bread now, but the precise thin slicing would be
>> the issue.
>>
> I see that this chain has been defunct since the 1980s. :-(

The Halle Bros. Co. was the pre-eminent department store in Cleveland
throughout its entire life. I worked in their interior design studio for
several years before going with a private firm. It was very sad to see its
demise.

> I guess the recipe has been lost forever. But have you ever posted
> queries in local groups about it?

Actually, I have. We lived in the Cleveland area until 2000, and I made a
concerted effort to find several recipes from both the dining room at
Halle's (It was called the Minotaur Room) as well as Hough Bakery. Hough
Bakery used to make a Brown Sugar Brownie with Penuche Frosting that was to
die for. Over the years, I was finally able to master that one through
experimientation.

--
Wayne Boatwright

*******************************************
Date: Thursday, 09(IX)/18(XVIII)/08(MMVIII)
*******************************************
Countdown till Veteran's Day
7wks 4dys 18hrs 23mins
*******************************************
Show me a man with both feet firmly on
the ground, and I'll show you a man
who can't get his pants off!

On Thu 18 Sep 2008 05:45:32a, Wayne Boatwright told us...

>> I see that this chain has been defunct since the 1980s. :-(
>
> The Halle Bros. Co. was the pre-eminent department store in Cleveland
> throughout its entire life. I worked in their interior design studio
> for several years before going with a private firm. It was very sad to
> see its demise.
>
>> I guess the recipe has been lost forever. But have you ever posted
>> queries in local groups about it?
>
> Actually, I have. We lived in the Cleveland area until 2000, and I made
> a concerted effort to find several recipes from both the dining room at
> Halle's (It was called the Minotaur Room) as well as Hough Bakery.
> Hough Bakery used to make a Brown Sugar Brownie with Penuche Frosting
> that was to die for. Over the years, I was finally able to master that
> one through experimientation.

Jean, following up to my own post, this is an old photo of a small portion
of the wall paintings in the Minotaur Room at Halle Bros.

http://images.ulib.csuohio.edu/cdm4/item_viewer.php?
CISOROOT=/press&CISOPTR=466&CISOBOX=1&REC=9

or

http://tinyurl.com/488rzg

Kay Halle, the daughter of the founder and sister of the owner when I
worked at Halle's was the one who recommended and commissioned the artist.
Unfortunately the photograph doesn't do it justice.

--
Wayne Boatwright

*******************************************
Date: Thursday, 09(IX)/18(XVIII)/08(MMVIII)
*******************************************
Countdown till Veteran's Day
7wks 4dys 18hrs 8mins
*******************************************
Still working on that error rate, I see.
*******************************************

Wayne Boatwright wrote:
> The Halle Bros. Co. was the pre-eminent department store in Cleveland
> throughout its entire life. I worked in their interior design studio for
> several years before going with a private firm. It was very sad to see its
> demise.

Except for the personal connection, it must have been rather like
the demise of Boston's Filene's (and the absorption of Jordan
Marsh by Macy's). :-(
>
>> I guess the recipe has been lost forever. But have you ever posted
>> queries in local groups about it?
>
> Actually, I have. We lived in the Cleveland area until 2000, and I made a
> concerted effort to find several recipes from both the dining room at
> Halle's (It was called the Minotaur Room) as well as Hough Bakery. Hough
> Bakery used to make a Brown Sugar Brownie with Penuche Frosting that was to
> die for. Over the years, I was finally able to master that one through
> experimientation.
>
Of course, I remember that--and have that recipe squirreled away.

--
Jean B.

Wayne Boatwright wrote:
> On Thu 18 Sep 2008 05:45:32a, Wayne Boatwright told us...
>
>>> I see that this chain has been defunct since the 1980s. :-(
>> The Halle Bros. Co. was the pre-eminent department store in Cleveland
>> throughout its entire life. I worked in their interior design studio
>> for several years before going with a private firm. It was very sad to
>> see its demise.
>>
>>> I guess the recipe has been lost forever. But have you ever posted
>>> queries in local groups about it?
>> Actually, I have. We lived in the Cleveland area until 2000, and I made
>> a concerted effort to find several recipes from both the dining room at
>> Halle's (It was called the Minotaur Room) as well as Hough Bakery.
>> Hough Bakery used to make a Brown Sugar Brownie with Penuche Frosting
>> that was to die for. Over the years, I was finally able to master that
>> one through experimientation.
>
> Jean, following up to my own post, this is an old photo of a small portion
> of the wall paintings in the Minotaur Room at Halle Bros.
>
> http://images.ulib.csuohio.edu/cdm4/item_viewer.php?
> CISOROOT=/press&CISOPTR=466&CISOBOX=1&REC=9
>
> or
>
> http://tinyurl.com/488rzg
>
> Kay Halle, the daughter of the founder and sister of the owner when I
> worked at Halle's was the one who recommended and commissioned the artist.
> Unfortunately the photograph doesn't do it justice.
>
Wow! That's spectacular! It must have been quite a place!

--
Jean B.

On Thu 18 Sep 2008 07:52:14a, Jean B. told us...

> Wayne Boatwright wrote:
>> On Thu 18 Sep 2008 05:45:32a, Wayne Boatwright told us...
>>
>>>> I see that this chain has been defunct since the 1980s. :-(
>>> The Halle Bros. Co. was the pre-eminent department store in Cleveland
>>> throughout its entire life. I worked in their interior design studio
>>> for several years before going with a private firm. It was very sad
>>> to see its demise.
>>>
>>>> I guess the recipe has been lost forever. But have you ever posted
>>>> queries in local groups about it?
>>> Actually, I have. We lived in the Cleveland area until 2000, and I
>>> made a concerted effort to find several recipes from both the dining
>>> room at Halle's (It was called the Minotaur Room) as well as Hough
>>> Bakery. Hough Bakery used to make a Brown Sugar Brownie with Penuche
>>> Frosting that was to die for. Over the years, I was finally able to
>>> master that one through experimientation.
>>
>> Jean, following up to my own post, this is an old photo of a small
>> portion of the wall paintings in the Minotaur Room at Halle Bros.
>>
>> http://images.ulib.csuohio.edu/cdm4/item_viewer.php?
>> CISOROOT=/press&CISOPTR=466&CISOBOX=1&REC=9
>>
>> or
>>
>> http://tinyurl.com/488rzg
>>
>> Kay Halle, the daughter of the founder and sister of the owner when I
>> worked at Halle's was the one who recommended and commissioned the
>> artist. Unfortunately the photograph doesn't do it justice.
>>
> Wow! That's spectacular! It must have been quite a place!
>

It was, indeed. It might still be around today if it hadn't been for the
owner's son when he took the reigns. He wanted the money, not the store.
The downtown store building remained empty for a few years. It was then
sold and, while keeping most of the original architecture intact, was
converted into premium office suites. Unfortunately, the Minotaur Room was
one thing that was completely removed.

--
Wayne Boatwright

*******************************************
Date: Thursday, 09(IX)/18(XVIII)/08(MMVIII)
*******************************************
Countdown till Veteran's Day
7wks 4dys 15hrs 42mins
*******************************************
If it's love, make love.
*******************************************

On Thu 18 Sep 2008 07:48:53a, Jean B. told us...

> Wayne Boatwright wrote:
>> The Halle Bros. Co. was the pre-eminent department store in Cleveland
>> throughout its entire life. I worked in their interior design studio
>> for several years before going with a private firm. It was very sad to
>> see its demise.
>
> Except for the personal connection, it must have been rather like
> the demise of Boston's Filene's (and the absorption of Jordan
> Marsh by Macy's). :-(

Yes, in much the same way. The son of Halle ultimately sold it off to
Marshall Fields of Chicago. Marshall Fields used it for a dumping ground
of old and undesirable merchandise, and it died a fairly quick death. Very
sad.


--
Wayne Boatwright

*******************************************
Date: Thursday, 09(IX)/18(XVIII)/08(MMVIII)
*******************************************
Countdown till Veteran's Day
7wks 4dys 15hrs 38mins
*******************************************
Where do all the characters you
BACKSPACE over go?
*******************************************

Wayne Boatwright wrote:
> It was, indeed. It might still be around today if it hadn't been for the
> owner's son when he took the reigns. He wanted the money, not the store.
> The downtown store building remained empty for a few years. It was then
> sold and, while keeping most of the original architecture intact, was
> converted into premium office suites. Unfortunately, the Minotaur Room was
> one thing that was completely removed.
>
:-( on all counts.

--
Jean B.

Wayne Boatwright wrote:
> Yes, in much the same way. The son of Halle ultimately sold it off to
> Marshall Fields of Chicago. Marshall Fields used it for a dumping ground
> of old and undesirable merchandise, and it died a fairly quick death. Very
> sad.
>
>
I hate it when these old institutions disappear, but that is
frequently the case.

--
Jean B.

Jean B. wrote:

>> Old recipes are interesting, and some of them stand the test of time.
>> Since this recipe has sweetened condensed milk, it resembles a salad
>> dressing more than a mayonnaise, IMO. I noticed they also used cayenne.
>>
>> Thanks for posting it! Got any more???
>>
>> Becca
>
> Yes, as you have probably seen. I am just looking at the incomplete
> indexes for these magazines and trying to pick out a few
> interesting-looking (whether because they are good or bad) recipes.
> After I go through them in this rudimentary fashion, these magazines
> will probably be inaccessible until after I move.

Thanks for posting the recipes, I have enjoyed reading them.

Becca

Jean B. wrote:
> Hi. I am going through a batch of old cooking magazines and found this
> ad for Borden's Eagle Brand Condensed Milk.
>
> Magic Shaker Mayonnaise
> Source: ad on p. 720, American Cookery Magazine, April 1930.
>
> 1/4 c cider vinegar
> 1/4 c salad oil
> 2/3 c Eagle Brand Sweetened Condensed Milk
> 1 egg yolk, unbeaten
> 1 tsp dry mustard
> 1/2 tsp salt, few grains cayenne
>
> Place ingredients in a pint jar in the order listed. Fasten top on jar
> tightly and shake vigorously for a few minutes. The mixture will blend
> perfectly. If thicker consistency is desired, place jar in refrigerator
> to chill before using.

Wow, that's, um, fascinating. :-)

Would probably end up like Miracle Whip, I'd think, huh?

Serene

--
"I am an agnostic only to the extent that I am agnostic about fairies at
the bottom of the garden." -- Richard Dawkins

"Wayne Boatwright" > wrote in message
5.247...
> On Tue 16 Sep 2008 11:13:55a, Jean B. told us...
>

<snip>

>> I guess you haven't been able to re-create that Welsh Rarebit?
>>
>
> No, I haven't, and I have tried many times. I do know it was made with a
> very sharp cheddar, and I believe it has a small amount of sherry in it.

Wayne - You may be on the wrong track.

IIRC the bite in Welsh Rarebit comes from Cayenne & Mustard powder and the
liquid is Ale.

What have you tried so far?

Dimitri


> Additionally, it was served over a wonderful melba toast that they made
> there in the restaurant. It wasn't as hard as commercial melba toast, and
> was just a bit thicker. It was toasted 'til dry with just a bit of buter
> on it.
>
> --
> Wayne Boatwright

On Thu 18 Sep 2008 05:14:35p, Dimitri told us...

> Wayne - You may be on the wrong track.
>
> IIRC the bite in Welsh Rarebit comes from Cayenne & Mustard powder and
> the liquid is Ale.
>
> What have you tried so far?
>
> Dimitri

You're probably right, Dimitri. It's been a long time since I've made it,
but I know that I never tried ale. I did, however, include some cayenne
and mustard powder. I could swear, however, that my memory of eating it
included a taste of sherry. Could it have been both, I wonder? The
cheddar flavor was definitely extra sharp and, knowing Halle's reputation,
probably imported.

The store itself carried many imported goods, had one of the best wine
shops in the city, and the restaurant featured many dishes not commonly
found on American menus. At the change of each season they had a food
festival which featured the cuisine of a European or UK country.

--
Wayne Boatwright

*******************************************
Date: Thursday, 09(IX)/18(XVIII)/08(MMVIII)
*******************************************
Countdown till Veteran's Day
7wks 4dys 6hrs 16mins
*******************************************
The trick to flying is to throw
yourself at the ground and miss.
--Hitchhiker's Guide to the Galaxy

"Wayne Boatwright" > wrote in message
5.247...
> On Thu 18 Sep 2008 05:14:35p, Dimitri told us...
>
>> Wayne - You may be on the wrong track.
>>
>> IIRC the bite in Welsh Rarebit comes from Cayenne & Mustard powder and
>> the liquid is Ale.
>>
>> What have you tried so far?
>>
>> Dimitri
>
> You're probably right, Dimitri. It's been a long time since I've made it,
> but I know that I never tried ale. I did, however, include some cayenne
> and mustard powder. I could swear, however, that my memory of eating it
> included a taste of sherry. Could it have been both, I wonder? The
> cheddar flavor was definitely extra sharp and, knowing Halle's reputation,
> probably imported.
>
> The store itself carried many imported goods, had one of the best wine
> shops in the city, and the restaurant featured many dishes not commonly
> found on American menus. At the change of each season they had a food
> festival which featured the cuisine of a European or UK country.
>
> --
> Wayne Boatwright

Taste memories are strange - My first experience with Welsh Rarebit was a
place on Wilshire Blvd in LA called Rand's Roundup and they had a Sunday
Brunch. This of course was in the late 40's or early 50's. Rarebit was a
popular item at that time. I'll bet some of the cookbooks from that era
would help with proper recipes. I'll search my data base.


If you look at the Old cookbook site and do a search you'll find 30 or so
recipes. I used to add a small amount of Worcestershire. The other
"Problem" for me is the Sharp cheddar. In my experience the sharper the
cheese the more it separated when melted which may be why a chafing dish and
slow heat is used.

Is there a difference between a fondue and Welsh Rarebit? I think not. A
good fondue uses potato flour or some starch to act as a binder. Maybe that
starch technique needs to be applied.

Thoughts?

Dimitri

On Fri 19 Sep 2008 11:26:00a, Dimitri told us...

> Taste memories are strange - My first experience with Welsh Rarebit was
> a place on Wilshire Blvd in LA called Rand's Roundup and they had a
> Sunday Brunch. This of course was in the late 40's or early 50's.
> Rarebit was a popular item at that time. I'll bet some of the cookbooks
> from that era would help with proper recipes. I'll search my data base.

My first experience with Welsh Rarebit was the one I wrote about at
Halle's, and I've never had better. However, the time frame is different
from yours. The first time I had it as in the mid 60's.

I have a good collection of cookbooks from that period, but haven't the
time today to really search, as I'm working from home and have a tough
assignment.

> If you look at the Old cookbook site and do a search you'll find 30 or
> so recipes. I used to add a small amount of Worcestershire. The other
> "Problem" for me is the Sharp cheddar. In my experience the sharper the
> cheese the more it separated when melted which may be why a chafing dish
> and slow heat is used.

I did find a recipe adapted by Mark Bittman that looked interesting, but I
might adjust the cayenne and Worcestershire sauce down a bit. Recipe
below.

> Is there a difference between a fondue and Welsh Rarebit? I think not.
> A good fondue uses potato flour or some starch to act as a binder.
> Maybe that starch technique needs to be applied.

I agree. They are basically the same. In the following recipe, up to the
point of adding the cheese, I would cook as instructed, but then transfer
to a double boiler and then begin adding and melting the cheese. I've had
much better results in creating and maintaining a smooth texture in a
double boiler.

What do you think of this one? It seems to have all the flavor components,
although I may find in experimenting with it that I'll want to adjust some
of the flavors to match my "memory". Yes, taste memories are strange.

Ingredients
2 tablespoons butter
2 tablespoons flour (could use potato flour)
1 tablespoon mustard powder, or to taste
1/2 teaspoon cayenne, or to taste
3/4 cup strong dark beer, like Guinness
2 tablespoons Worcestershire sauce, or to taste
1 pound Cheddar, Double Gloucester or other English cheese (or other good
semi-hard cheese, like Comté or Gruyère, or a mixture), grated
(I would probably use all Cheddar)

Method
1. Put butter in a saucepan over medium heat and, as it melts, stir in
flour. Continue to cook, stirring occasionally, until golden brown and very
fragrant, 3 to 5 minutes. Stir in mustard and cayenne, then whisk in beer
and Worcestershire sauce.

2. When mixture is uniform, turn heat to low and stir in cheese, again
stirring until smooth.

--
Wayne Boatwright

*******************************************
Date: Friday, 09(IX)/19(XIX)/08(MMVIII)
*******************************************
Countdown till Veteran's Day
7wks 3dys 12hrs
*******************************************
He not only overflowed with learning,
he stood in the slop. --Sydney Smith
*******************************************

"Wayne Boatwright" > wrote in message
5.250...
> On Fri 19 Sep 2008 11:26:00a, Dimitri told us...
>
>> Taste memories are strange - My first experience with Welsh Rarebit was
>> a place on Wilshire Blvd in LA called Rand's Roundup and they had a
>> Sunday Brunch. This of course was in the late 40's or early 50's.
>> Rarebit was a popular item at that time. I'll bet some of the cookbooks
>> from that era would help with proper recipes. I'll search my data base.
>
> My first experience with Welsh Rarebit was the one I wrote about at
> Halle's, and I've never had better. However, the time frame is different
> from yours. The first time I had it as in the mid 60's.
>
> I have a good collection of cookbooks from that period, but haven't the
> time today to really search, as I'm working from home and have a tough
> assignment.
>
>> If you look at the Old cookbook site and do a search you'll find 30 or
>> so recipes. I used to add a small amount of Worcestershire. The other
>> "Problem" for me is the Sharp cheddar. In my experience the sharper the
>> cheese the more it separated when melted which may be why a chafing dish
>> and slow heat is used.
>
> I did find a recipe adapted by Mark Bittman that looked interesting, but I
> might adjust the cayenne and Worcestershire sauce down a bit. Recipe
> below.
>
>> Is there a difference between a fondue and Welsh Rarebit? I think not.
>> A good fondue uses potato flour or some starch to act as a binder.
>> Maybe that starch technique needs to be applied.
>
> I agree. They are basically the same. In the following recipe, up to the
> point of adding the cheese, I would cook as instructed, but then transfer
> to a double boiler and then begin adding and melting the cheese. I've had
> much better results in creating and maintaining a smooth texture in a
> double boiler.
>
> What do you think of this one? It seems to have all the flavor
> components,
> although I may find in experimenting with it that I'll want to adjust some
> of the flavors to match my "memory". Yes, taste memories are strange.
>
> Ingredients
> 2 tablespoons butter
> 2 tablespoons flour (could use potato flour)
> 1 tablespoon mustard powder, or to taste
> 1/2 teaspoon cayenne, or to taste
> 3/4 cup strong dark beer, like Guinness
> 2 tablespoons Worcestershire sauce, or to taste
> 1 pound Cheddar, Double Gloucester or other English cheese (or other good
> semi-hard cheese, like Comté or Gruyère, or a mixture), grated
> (I would probably use all Cheddar)
>
> Method
> 1. Put butter in a saucepan over medium heat and, as it melts, stir in
> flour. Continue to cook, stirring occasionally, until golden brown and
> very
> fragrant, 3 to 5 minutes. Stir in mustard and cayenne, then whisk in beer
> and Worcestershire sauce.
>
> 2. When mixture is uniform, turn heat to low and stir in cheese, again
> stirring until smooth.
>
> --
> Wayne Boatwright


Looks great - I wonder how the Double Gloucester with chives would work?

I also wonder if Guinness is a little too heavy.

I'll have to try it -

I posted a few more :-)

Dimitri

On Fri 19 Sep 2008 12:56:21p, Dimitri told us...

>
> "Wayne Boatwright" > wrote in message
> 5.250...
>> On Fri 19 Sep 2008 11:26:00a, Dimitri told us...
>>
>>> Taste memories are strange - My first experience with Welsh Rarebit was
>>> a place on Wilshire Blvd in LA called Rand's Roundup and they had a
>>> Sunday Brunch. This of course was in the late 40's or early 50's.
>>> Rarebit was a popular item at that time. I'll bet some of the
cookbooks
>>> from that era would help with proper recipes. I'll search my data
base.
>>
>> My first experience with Welsh Rarebit was the one I wrote about at
>> Halle's, and I've never had better. However, the time frame is
different
>> from yours. The first time I had it as in the mid 60's.
>>
>> I have a good collection of cookbooks from that period, but haven't the
>> time today to really search, as I'm working from home and have a tough
>> assignment.
>>
>>> If you look at the Old cookbook site and do a search you'll find 30 or
>>> so recipes. I used to add a small amount of Worcestershire. The other
>>> "Problem" for me is the Sharp cheddar. In my experience the sharper
the
>>> cheese the more it separated when melted which may be why a chafing
dish
>>> and slow heat is used.
>>
>> I did find a recipe adapted by Mark Bittman that looked interesting, but
I
>> might adjust the cayenne and Worcestershire sauce down a bit. Recipe
>> below.
>>
>>> Is there a difference between a fondue and Welsh Rarebit? I think not.
>>> A good fondue uses potato flour or some starch to act as a binder.
>>> Maybe that starch technique needs to be applied.
>>
>> I agree. They are basically the same. In the following recipe, up to
the
>> point of adding the cheese, I would cook as instructed, but then
transfer
>> to a double boiler and then begin adding and melting the cheese. I've
had
>> much better results in creating and maintaining a smooth texture in a
>> double boiler.
>>
>> What do you think of this one? It seems to have all the flavor
>> components,
>> although I may find in experimenting with it that I'll want to adjust
some
>> of the flavors to match my "memory". Yes, taste memories are strange.
>>
>> Ingredients
>> 2 tablespoons butter
>> 2 tablespoons flour (could use potato flour)
>> 1 tablespoon mustard powder, or to taste
>> 1/2 teaspoon cayenne, or to taste
>> 3/4 cup strong dark beer, like Guinness
>> 2 tablespoons Worcestershire sauce, or to taste
>> 1 pound Cheddar, Double Gloucester or other English cheese (or other
good
>> semi-hard cheese, like Comté or Gruyère, or a mixture), grated
>> (I would probably use all Cheddar)
>>
>> Method
>> 1. Put butter in a saucepan over medium heat and, as it melts, stir in
>> flour. Continue to cook, stirring occasionally, until golden brown and
>> very
>> fragrant, 3 to 5 minutes. Stir in mustard and cayenne, then whisk in
beer
>> and Worcestershire sauce.
>>
>> 2. When mixture is uniform, turn heat to low and stir in cheese, again
>> stirring until smooth.
>>
>> --
>> Wayne Boatwright
>
>
> Looks great - I wonder how the Double Gloucester with chives would work?

Probably very good, but I probably couldn't find it here. It also wouldn't
duplicate what I'm trying for.

> I also wonder if Guinness is a little too heavy.

It might be. Still, worth a try. You may be right about using ale.

> I'll have to try it -
>
> I posted a few more :-)

Thanks!

--
Wayne Boatwright

*******************************************
Date: Friday, 09(IX)/19(XIX)/08(MMVIII)
*******************************************
Countdown till Veteran's Day
7wks 3dys 10hrs 59mins
*******************************************
The Sage fusses over nothing and thus
spoils nothing.
*******************************************

Becca wrote:
> Jean B. wrote:
>
>>> Old recipes are interesting, and some of them stand the test of time.
>>> Since this recipe has sweetened condensed milk, it resembles a salad
>>> dressing more than a mayonnaise, IMO. I noticed they also used cayenne.
>>>
>>> Thanks for posting it! Got any more???
>>>
>>> Becca
>>
>> Yes, as you have probably seen. I am just looking at the incomplete
>> indexes for these magazines and trying to pick out a few
>> interesting-looking (whether because they are good or bad) recipes.
>> After I go through them in this rudimentary fashion, these magazines
>> will probably be inaccessible until after I move.
>
> Thanks for posting the recipes, I have enjoyed reading them.
>
> Becca
>
You're welcome!

--
Jean B.

Serene Vannoy wrote:
> Jean B. wrote:
>> Hi. I am going through a batch of old cooking magazines and found
>> this ad for Borden's Eagle Brand Condensed Milk.
>>
>> Magic Shaker Mayonnaise
>> Source: ad on p. 720, American Cookery Magazine, April 1930.
>>
>> 1/4 c cider vinegar
>> 1/4 c salad oil
>> 2/3 c Eagle Brand Sweetened Condensed Milk
>> 1 egg yolk, unbeaten
>> 1 tsp dry mustard
>> 1/2 tsp salt, few grains cayenne
>>
>> Place ingredients in a pint jar in the order listed. Fasten top on
>> jar tightly and shake vigorously for a few minutes. The mixture will
>> blend perfectly. If thicker consistency is desired, place jar in
>> refrigerator to chill before using.
>
> Wow, that's, um, fascinating. :-)
>
> Would probably end up like Miracle Whip, I'd think, huh?
>
> Serene
>
How does this compare with the dressing you made, Serene?

--
Jean B.

Jean B. wrote:
> Serene Vannoy wrote:
>> Jean B. wrote:
>>> Hi. I am going through a batch of old cooking magazines and found
>>> this ad for Borden's Eagle Brand Condensed Milk.
>>>
>>> Magic Shaker Mayonnaise
>>> Source: ad on p. 720, American Cookery Magazine, April 1930.
>>>
>>> 1/4 c cider vinegar
>>> 1/4 c salad oil
>>> 2/3 c Eagle Brand Sweetened Condensed Milk
>>> 1 egg yolk, unbeaten
>>> 1 tsp dry mustard
>>> 1/2 tsp salt, few grains cayenne
>>>
>>> Place ingredients in a pint jar in the order listed. Fasten top on
>>> jar tightly and shake vigorously for a few minutes. The mixture will
>>> blend perfectly. If thicker consistency is desired, place jar in
>>> refrigerator to chill before using.
>>
>> Wow, that's, um, fascinating. :-)
>>
>> Would probably end up like Miracle Whip, I'd think, huh?
>>
>> Serene
>>
> How does this compare with the dressing you made, Serene?
>

There was no egg in that one, as I recall.

Serene

--
"I am an agnostic only to the extent that I am agnostic about fairies at
the bottom of the garden." -- Richard Dawkins

Serene Vannoy wrote:
> Jean B. wrote:
>> Serene Vannoy wrote:
>>> Jean B. wrote:
>>>> Hi. I am going through a batch of old cooking magazines and found
>>>> this ad for Borden's Eagle Brand Condensed Milk.
>>>>
>>>> Magic Shaker Mayonnaise
>>>> Source: ad on p. 720, American Cookery Magazine, April 1930.
>>>>
>>>> 1/4 c cider vinegar
>>>> 1/4 c salad oil
>>>> 2/3 c Eagle Brand Sweetened Condensed Milk
>>>> 1 egg yolk, unbeaten
>>>> 1 tsp dry mustard
>>>> 1/2 tsp salt, few grains cayenne
>>>>
>>>> Place ingredients in a pint jar in the order listed. Fasten top on
>>>> jar tightly and shake vigorously for a few minutes. The mixture
>>>> will blend perfectly. If thicker consistency is desired, place jar
>>>> in refrigerator to chill before using.
>>>
>>> Wow, that's, um, fascinating. :-)
>>>
>>> Would probably end up like Miracle Whip, I'd think, huh?
>>>
>>> Serene
>>>
>> How does this compare with the dressing you made, Serene?
>>
>
> There was no egg in that one, as I recall.
>
> Serene
>
I'm sure that I'll eventually find the origin of that too, if that
is the case. I don't know whether I will go through my booklets
before next June or July though. Things seem to be getting more
buried rather than less.

--
Jean B.