Subj : Today in History - 1879
To   : All
From : Dave Drum
Date : Fri Nov 04 2022 05:06:00

04 November 1879 - A SALOON OWNER PATENTS THE 1ST CASH REGISTER: The 
cash register may be part of all of our business experiences, but for 
its time period, it was actually highly revolutionary. Indeed, the 
cash register didn't first come into existence until 1879, when James 
Ritty, a saloon owner in Dayton, Ohio invented it. Ritty grew tired of 
having his profits stolen by less-than-scrupulous bartenders. He 
invented the register as part of an effort to track his funds and keep 
track of how much money he made. The device was a purely mechanical one 
and designed to track income, not to give change, although that evolution 
would come with time.

Ritty sold his interests in his company to a business that would 
eventually become the National Cash Register Company. Founded by John 
Patterson, the National Cash Register Company would become the major 
driver of the cash register in the late 19th and early 20th century, 
eventually turning Patterson into a very rich man.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Millionaire Chicken
 Categories: Poultry, Oriental, Vegetables, Chilies
      Yield: 2 Servings
 
     24 oz Chicken breasts
      2 c  Leek tops; in 3" pieces
      2 sl Ginger root
      4 c  Shantung cabbage; shredded

MMMMM--------------------------SAUCE A-------------------------------
      2 tb Peanut oil
    1/3 c  Scallions; chopped
      1 ts Ginger root; minced
    1/2 ts Szechuan peppercorns*
      1    Fresh chile pepper; chopped

MMMMM--------------------------SAUCE B-------------------------------
      2 tb Dark soy sauce
      1 tb Hoisin sauce
      2 ts Honey
      2 cl Garlic; minced
      2 ts Hot pepper sauce
 
  *Measured after being ground in pepper mill.
  
  Rinse chicken breasts in water. Bring 2 qts. water to a
  boil in a saucepan with a tight-fitting lid. Add leek
  tops and 2 slices ginger. Bring water back to a boil.
  Add whole chicken breasts, cover, and cook over high
  flame for 15 minutes. Turn off heat and allow chicken
  breasts to cool in water for 45 min., leaving the cover
  askew.
  
  Lift chicken breasts out of saucepan and let them drain
  in a strainer set over a bowl for 20-30 minutes.
  
  Refrigerate chicken breasts, well covered, until cold.
  Remove skin and bone, then pull chicken meat apart into
  coarse shreds with fingers. Refrigerate until ready to
  use.
  
  Shred Shantung cabbage and refrigerate. In a sm. sauce
  pan, mix together ingred. for Sauce A. In a small bowl,
  mix together ingred. for Sauce B. In a lg. bowl mix
  together the chilled cabbage and chicken.
  
  Heat Sauce A until it bubbles, then simmer for 1 min.
  Add Sauce B to Sauce A. Pour sauces over chicken and
  cabbage just before serving.
  
  Mix well and serve immediately.
  
  All prep., except shredding cabbage, can be done a day
  ahead. Cabbage can be shredded early in the day and then
  refrigerated. Makes an excellent lunch main course.
  
  Can be served as an appetizer, alone or accompanied by
  Shrimp Toast and Pearl Balls. This is thought of as a
  salad. Think of the sauces as the dressing. Lettuce can
  be used in place of the cabbage.
  
  8 servings if served with appetizers; 2 to 3 servings if
  served as main course.
  
  From: http://www.recipesource.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... The dinosaurs should have cut back on gluten.
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