Subj : Today in History - 1959
To   : All
From : Dave Drum
Date : Thu Jun 08 2023 04:45:00

8 June 1959 - US POST OFFICE DELIVERS MAIL BY ROCKET: the U.S. Navy
submarine USS Barbero launched a nuclear-capable turbojet cruise missile
towards a naval base in Mayport, Florida. And after 100 miles and just
over 20 minutes in the air, it would deliver its payload. Not a
4,000-pound warhead like it was designed to hold, but rather letters,
performing the the United States' first and last official missile mail
delivery.

The launch was an obvious and self-admitted stunt-each of the 3,000
letters packed into the SSM-N-8A Regulus's fuselage in lieu of a bomb
was from Postmaster General Arthur A. Summerfield himself, addressed to
prominent Americans like President Dwight D. Eisenhower and packaged in
commemorative envelopes.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Old Post Office Crab Cakes
 Categories: Seafood, Breads, Citrus
      Yield: 8 Cakes
 
      1 lb Jumbo lump crab meat
      1 lb Claw crab meat
      1 c  High quality mayonnaise
    1/4 c  Dijon mustard
      1 tb Old Bay Seasoning
           Juice of 1 lemon
      1 c  Panko
      2    Egg whites; stiffly beaten

MMMMM----------------------MOUSSELINE SAUCE---------------------------
      4 lg Egg yolks
      2 ts Lemon juice
    1/4 lb Butter; melted, boiling hot
           Cayenne
      1 ts Salt
      2 tb Heavy cream
 
  HOW TO COOK MOUSSELINE SAUCE: Put the egg yolks and
  lemon juice in a blender and add the butter in a slow
  steady stream; make sure the butter is very hot.
  
  Blend in the cayenne and salt.
  
  Add heavy cream.
  
  If you wish to have the sauce thicker, place a bowl over
  a pot of softly boiling water, and stir constantly with
  a whisk until thick.
  
  MAKE THE CAKES: Preheat the oven to 475|+F/245|+C.
  
  Make sure there are not shells in the crab meat and that
  the meat is moist but not watery. Gently mix the crab
  meats, mayonnaise, mustard, Old Bay, lemon juice, and
  panko, being careful not to break up the lump crab meat
  too much. Fold in the beaten egg whites.
  
  Using about a 4-ounce ice cream scoop, scoop out cakes
  onto an oiled baking sheet. (You can make large or small
  cakes.)
  
  Bake for 12 to 15 minutes until the cakes are fluffy and
  golden.
  
  Serve the crab cakes with Mousseline Sauce.
  
  From Cooking in The Lowcountry/From The Old Post
  Office by Jane & Michael Stern - 2004.
  
  From: http://www.all-fish-seafood-recipes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Don't expect the bull not to charge because you are a vegetarian.
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