#tbt Retro postcards! 1 of I don’t know how many

Our Lady of Sorrows Convent and High School,
Our Lady of Sorrows Convent and High School, Tulsa Provincial Motherhouse of the Sisters of Her Sorrowful Mother, Broken Arrow, Oklahoma Photo by Bob Hawks, Inc, Henry McGrew Printing circa 1981 (Person used a first class Rachel Carson 17 cent stamp to mail)
Powell Street Cable Cars
Powell Street Cable Cars Busy cable cars climb the steep, terraced Powell Street Hill at twilight time, San Francisco, CA Smith Novelty Company, 460-9th Street, San Francisco, CA 94103 Mike Roberts Color Productions 1981
Aerial View of the Syracuse University Campus, Syracuse, NY Pub by the Wm. Jubb Co., Inc. Syracuse NY Plastichrome by Colourpicture Publishers, Inc. Boston 15, Mass USA Circa prior to 1963
The Golden Dome A main landmark in Ogdensburg, NY is the Edgar Allan Newell Field House, a sports arena which was dedicated in 1972. Nicknamed the “Golden Dome” because of its golden geodesic roof, the building is adjacent to Ogdensburg Free Academy where it is used for athletic activities including hockey, figure skating, and indoor track. The Dome is used by the Community for large scale concerts and exhibitions related to the annual observance of International Seaway Festival Week. Pub. by Betty Steele photography, Ogdensburgh, NY 13669


1929 SYRACUSE NEW YORK Syracuse University Panoramic View Post Card #1895 | eBay

Circa 1906 Leather Postcard SYRACUSE UNIVERSITY Lady with Pennant RARE | eBay



Pakistani Coconut Toffee (ناریل ٹافی ہدایت (انگریزی) جوز الهند وصفة الحلوى (الإنجليزية

 

Coconut Toffee

A traditional Pakistani sweet candy
Course: Candy
Cuisine: Pakistan
Author: American Field Service Buffalo

Ingredients

  • 1 coconut
  • 9 Tbsp sugar
  • 3 cups milk
  • 1 tsp vanilla extract
  • food coloring

Instructions

  • Grate the coconut, mix it with sugar and milk. Set it on a fire and keep stirring till it becomes sticky and thick. Add vanilla and coloring and remove from the fire. Set it in a greased flat dish. Cut into small diamond shape pieces. Serve cold

Notes

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Töltött Kaszinótojás Majonézes salátával (Stuffed eggs Casino with Salad) & Gellért Saláta (Beet Salad)

 

Töltött Kaszinótojás Majonézes Salátával

Course: Appetizer
Cuisine: Hungarian
Servings: 20
Author: Calasanctius Cookbook

Ingredients

  • 10 eggs boiled
  • 1 tbsp butter softened
  • 1 tbsp sour cream
  • 1 tbsp Dusseldorf style mustard
  • 1 tsp salt
  • pinch white pepper
  • 20 rolled anchovy fillets stuffed with capers

Instructions

  • Shell cold hard-boiled eggs and cut lengthwise into halves
  • Puree yolks and mix well with softened butter, sour cream, mustard, salt and pepper.
  • Fill egg whites, smooth tops to even mounds, and decorate each half with an anchovy.
  • Arrange eggs on top of Gellert Salata

Notes

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Gellért Saláta (Beet Salad)

Course: Appetizer
Cuisine: Hungarian
Servings: 8
Author: Calasanctius Cook Book

Ingredients

  • 3 lb beets
  • 1/2 cup white wine vinegar
  • 1 Tbsp sugar
  • 1 tsp salt`
  • 1 tsp prepared mustard
  • pinch caraway seeds
  • 1 Tbsp horseradish freshly grated
  • 1 head lettue

Instructions

  • Cook whole beets in plenty of water. Depending on the age of beets, it will take anywhere from 30 minutes to 1 hour
  • When beets are tender, drain and peel them and cut them into julienne strips. Mix together vinegar, sugar, salt, mustard, caraway seeds and horseradish. adjust sugar and salt to your own taste. Marinate beets in the dressing overnight.
  • When ready to serve, form cups out of the lettuce leaves and fill them with 3 or 4 tablespoons of the beet salad; or put the beet salad on a large platter and encircle it with lettuce leaves. Do not use the liquid.

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random stuffs mostly vintage and found

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