Not sure when this photo was taken but the Farmers State Bank in Phillipsburg, Missouri started in 1906 and did not go out of business until the crash in 1929 or shortly thereafter. The building is the Odd Fellows Building, and the bank is located on the ground floor at the rear. I don’t think the building went up until about 1908, so the bank must have been located elsewhere for the first couple of years. FARMERS STATE BANK is lettered above the awning. On the front corner of that wall, lettering says, POST OFFICE, then WILSON’s DRUG STORE. My great uncle William Grant McMenus did not go into business in this store until the 1920’s, so this has to be an earlier image. Also notice the tree in foreground which has been completely stripped and turned into a pole. Trees behind the store on the right are much bigger in this image, so I think it was probably taken after 1910. The Farmers State Bank is still going strong in the Midwest.
What I like about these mac and cheese cupcakes is that the servings are small. You can have the decadent flavor of mac and cheese without eating a whole lot of it! The beer adds a really tangy flavor!
MAC AND CHEESE CUPCAKES
4 tablespoons butter
3/4 cup panko bread crumbs
8 oz uncooked elbow macaroni
1/4 cup flour
3/4 cup milk
3/4 cup lager beer
1 cup shredded American cheese (4 oz)
2-1/2 cups shredded extra-sharp Cheddar cheese (10 oz)
1 teaspoon salt
1/4 teaspoon ground black pepper
Heat oven to 375 degrees F. Place foil baking cups in each of 18 regular size muffin cups. In small bowl, microwave 1 tablespoon butter until melted. Stir in bread crumbs and set aside. Cook and drain macaroni as directed on package.
Melt 3 tablespoons butter in 4 quart saucepan over low heat. Stir in flour, cook one minute, stirring with whisk. Continue to stir and add milk and beer. Cook and stir one to 2 minutes or until thickened and smooth. Remove from heat and stir in cheeses, salt and pepper. Add cooked macaroni and stir well. Spoon about 1/4 cup macaroni into each cup. Top with scant 1 tablespoon bread crumb mixture. Bake 25 to 30 minutes or until hot and topping is golden brown. Cool 5 minutes, remove from pan. Garnish with a slice of bratwurst on a toothpick, if desired.
I mentioned yesterday that lots of my relatives took snapshots in front of the family’s new car. Here is my grandmother, Dulcena (Dulcie) Ferrier Marlin, standing in front of my parents’ new 1940 Chevrolet Super 8 Deluxe Sport Sedan. My grandparents lived in a little house on York Blvd in Hawthorne, California. They came to California after my parents landed here in 1937, giving up their farm and farm work in Missouri. I have early memories of the house on York, but after my grandfather died of an aortic aneurysm in 1953, my grandmother sold the house and moved to another little house on Grevillea Avenue in Inglewood.
But back to the car…the 1940 Chevy is the first car I remember. In 1954 my parents bought a Pontiac, and the Chevy went to my older brother, Larry. When he bought a 1957 Chevy a few years later, the 1940 Chevy went to my brother, Richard. He drove it until someone ran a stop sign and smashed into him in 1959. The car was totaled at that time. It had been in the family 19 years!
For years, I was too intimidated to try to make chocolate mousse. Then I watched a friend make it one night and decided to give it a try. I have stuck to this basic recipe from Julia Child and have never gone wrong. I am not a chocoholic but I do like the flavor of mocha, so I really like the combination here of dark chocolate and espresso.
CLASSIC CHOCOLATE MOUSSE
3/4 cup chilled heavy cream, divided
4 large egg yolks
1/4 cup espresss or strong coffee, room temperature
1/8 tsp salt
3 tablespoons sugar, divided
6 oz semi sweet chocolate, chopped (70% cacao is best)
2 large egg whites
Beat 1/2 cup cream in medium bowl until stiff peaks form, cover and chill. Combine egg yolks, espresso, salt and 2 tablespoons sugar in a large metal bowl. Set over a saucepan of gently simmering water (do not allow the bowl to touch the water). Cook, whisking constantly, until mixture is lighter in color and almost doubled in volume and an instant-read thermometer registers 160 degrees F., about one minute. Remove bowl from pan. Add chocolate, whisk until melted and smooth. Let stand, whisking occasionally, until room temperature.
Using an electric mixer, beat egg whites in another medium bowl on medium speed until foamy. WIth mixer running, gradually beat in remaining 1 tablespoon sugar. Increase speed to high and beat until firm peaks form. Fold egg whites into chocolate in 2 additions; fold whipped cream into mixture just to blend. Divide mousse among six 4 oz ramekins. Chill until firm, at least 2 hours.
Mousse can be made one day ahead (cover and keep chilled). Let stand at room temp for ten minutes before serving. Whisk remaining 1/4 cup cream in a small bowl until soft peaks form, dollop over mousse and serve.
This is a very early image of what was Sackville Street (and Carlisle Bridge in the foreground) in Dublin, Ireland. It comes off an old stereocard. Stereoscopes were popular in the late 1800’s, but I think the photo here is perhaps 1870’s or 1880’s. Look at the tall hats on the men, and the very wide and round dresses of the women. Today, of course, this is known as O’Connell Bridge and O’Connell Street. That’s the Nelson Pillar in the center, sticking up in the middle of the street. The pillar was topped by a statue of Horatio Nelson, the English naval hero. Erected in 1808-09, the pillar survived Irish independence in 1922, but was bombed and destroyed by Irish republican rebels in 1966.
I am not an expert on cars, so I can’t date the photo from the cars in the background, but I do know it was in the early 50’s because of the inscription on the reverse side of the photo. The woman on the left is Victoria Ferrier Newman and her husband, Ollie Newman. Vic was my grandmother’s older sister on the Ferrier side of the family, and she and husband Ollie lived in Conway, Missouri, at least during the later years of their marriage. I believe he may have been a blacksmith when younger, but in later years he ran the ice house in Conway. They had a big two story house (or it seemed big to me when I was a child) on the opposite side of the train tracks from the town, and I remember visiting there and hearing the trains that would go by. Also being cautioned about crossing the train tracks when walking down to Ollie’s ice house.
Vic and Ollie never had any children, but they had cars. In fact, they bought a new car fairly frequently, and they were very proud of them. Out of the numerous photos I have of the two of them, many are in front of their various cars over the years. This appears to have been a common practice though…I think people were proud that they had a car and I have lots and lots of snapshots of various relatives in Missouri, all standing in front of their car!
The photo below is an earlier photo with a different car, obviously taken in fall or winter. The family always said that Vic drove like a maniac–fast and furious. Sadly, Uncle Ollie died when she accidentally ran over him while backing out of their garage!
Bulloch Harbour is located on the north side of the village of Dalkey, County Dublin, Ireland. I took this photo on a clear January day in 2000. Tide was in and not many boats were in the little harbor. Across from the harbor is Bulloch Castle. Another castle is located in the main street and is now used as a visitors’ center. They are very similar in look and style, so I suspect they were built as fortifications at the same time. The harbors in Dalkey have been in use for centuries and were used extensively for trade as far back as the 12th century. Dalkey is located about ten miles south along the coast from Dublin City.
This is a simple side dish that I often serve with beef or pork.
4 eggs slightly beaten
1/2 cup grated Parmesan cheese
1 cup drained cooked spinach
1/2 teaspoon minced garlic
Mix cheese and garlic with beaten eggs, then fold in spinach and mix again. Baked in a greased 8 x 8 pan at 325 degrees F for 30 minutes. Cool slightly and cut until squares. This dish is also great for buffets, and the recipe is easily doubled.
NOTE: I sometimes substitute finely grated zuchini squash (courgettes) or asparagus in place of the spinach.
More photos from wandering around Dalkey in 2005. You can see the trees in the foreground are bare, it was January, but quite warm for that time of year. The village is an interesting mix of bungalows, cottages and larger houses, some built right against each others, others attached, and still others set back from the road by fences. Very few of them have large grounds as the real estate has been built up over the decades to take advantage of sea views and views of the old abandoned quarry to the west of the village. Photo below shows one of the houses that is surrounded by walls…it is called FAIRWAY. Fairway beyond the gates!
Here is another photo of Phillipsburg, Missouri, circa 1910, sent to me by my cousin. It actually shows more of the little town’s main street as it is further south than the other view posted earlier this week. I think the platform the men were standing on in the earlier post is probably that tall pole with top like an arrow next to the railroad tracks. The 2 story building furthest left is (I think) the hotel after a remodel to the front. The Odd Fellows Building is the two story brick building in the center of the image (no chimney). This says it was a north view from the railway’s section house. There are men standing on the sidewalk to the upper left. Take a close look!
This is a really simple and fast recipe for salad, and the salad dressing can be made ahead of time.
ICEBERG SALAD WITH SOUR CREAM DRESSING
Press two hard cooked eggs through a sieve, then blend into one cup sour cream. Add one teaspoon lemon juice, 1/2 teaspoon salt, 1/8 teaspoon pepper and 1/4 teaspoon sugar. Chill overnight and serve on lightly salted lettuce, torn into bite size pieces; or can be poured over a wedge of iceberg lettuce. Makes 1-1/4 cups dressing, with a mild creamy taste.
NOTE: I have crumbled bacon over the top of the salad, or have added the bacon to the dressing.
I think this recipe came from my sister-in-law, Nancy, years ago. There are actually two versions on the typed sheet, and then three different types of frosting, so I will include the others in future posts.
Sift together 2 cups flour, 2 cups sugar, 2 teaspoons cinnamon, 2 teaspoons soda, 1/2 teaspoon salt. Then add 3/4 cup buttermilk, 3/4 cup vegetable oil, 2 teaspoons vanilla, and 3 eggs. Stir well by hand. Add 1 – 7 oz pkg flaked coconut, 1 cup crushed pineapple (well drained), 1 cup nuts and 2 cups raw grated carrots. Mix well, bake at 350 degree F about 55 minutes.
CREAM CHEESE ICING
1 – 8 oz pkg cream cheese
1/2 stick butter
1 teaspoon vanilla
1 box powdered sugar
Beat well until smooth
Here is a photo I took in January, 2000 as I wandered around the village of Dalkey, County Dublin, Ireland. As you can see, the road is narrow and the cars are small. What you don’t necessarily see is that the cars park up onto the sidewalk which does not have a very high curb. If you could remove the cars and wires, just imagine a horse drawn carriage moving up or down this little road. It was a clear day, though cold, and you can see the smoke coming from the chimneys of some of the houses.
I posted this photo in color about a month ago, but I was looking at some black and white photos on another blog and decided to see what this would look like without the color. Not bad, if I do say so myself!
This building appears to have been built in 1908 and was referred to as the Odd Fellows Hall. I wonder how the building came to be and where the money came from. I also wonder if the original intention was to put a store on the ground floor and a bank at the rear (right) of the first floor. The building has gone through some transformations through the years. It had advertising painted on the right side, and after the bank went out of business, the space was used by the ladies of Phillipsburg to work on their quilting projects. But this appears to be the building when it was brand new in 1908.
This is a John Hinde image of the beach at Greystones, County Wicklow, Ireland, probably taken in the 1950’s or 1960’s. It’s a beautiful little place, though someone posted recently that it has changed dramatically, and I took that it was not for the good. I have not driven down there in the last few years. For my own photos of Greystones, the beach, the little harbor and the swans, search the archives as there are three previous posts.
This is one of the carrot cake recipes that became popular in the 1970’s.
3-1/4 cups sifed cake flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons cinnamon
1 teaspoon nutmeg
2 cups sugar
1-1/2 cups vegetable oil
1 teaspoon vanilla
2 cups finely shredded carrots
1 cup crush pineapple, undrained.
Sift together flour, baking powder, soda, salt and spices; set aside. In mixing bowl combine sugar, eggs, oil and vanilla; beat well with mixer. Stir in carrots and pineapple, mixing well. Blend in flour mixture. Pour into greased and floured 10 inch tube or bundt pan. Bake in 350 degree oven 60 to 70 minutes, or until cake tests done. Cool in pan 10 minutes, then loosen edges and turn out on rack to cool thoroughly. Frost as desire or sprinkle with powdered sugar before serving. One cake makes 12 servings.