Subj : Today in History - 1886
To   : All
From : Dave Drum
Date : Sat Oct 28 2023 05:32:32

28 October 1886 - LADY LIBERTY LIFTS A LAMP OVER NEW YORK HARBOR:
'Liberty Enlightening the World,' 151-feet of copper neoclassical
sculpture, is accepted as a gift from France and dedicated by US President Grover Cleveland after hundreds of thousands of revelers throw the world's first ticker-tape parade in honor of the new lady of Liberty Island.

The statue is a figure of Libertas, the Roman Goddess of Liberty. She holds a torch above her head with her right hand, and in her left hand carries a tabula ansata inscribed JULY IV MDCCLXXVI (July 4, 1776 in Roman numerals), the date of the U.S. Declaration of Independence. A broken chain and shackle lie at her feet as she walks forward, commemorating the national abolition of slavery following the American Civil War. After its dedication the statue became an icon of freedom and of the United States, being subsequently seen as a symbol of welcome to immigrants arriving by sea.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Nathalie Dupree's Liberty Cobbler
 Categories: Pies, Desserts, Fruits, Dairy, Citrus
      Yield: 7 Servings

MMMMM--------------------------COBBLER-------------------------------
      1 c  Sliced strawberries
    1/4 c  Sugar
      6 tb Butter
  1 1/2 c  A-P flour
  2 1/4 ts Baking powder
    3/4 ts Salt
  1 1/2 c  Milk
    3/4 c  Sugar

MMMMM----------------------BLUEBERRY SAUCE---------------------------
      2 pt Blueberries
    1/4 c  Water
    1/4 c  Sugar
      1 tb Lemon juice
           Whipped cream

  Pour sugar over strawberries and mix well. Set aside and
  let macerate for 20 minutes.

  Set oven @ 350+|F/175+|C.

  Put butter in a 9" X 13" ovenproof serving dish, and
  place in the oven to melt.

  Mix together flour, baking powder and salt in a bowl,
  and stir in milk and sugar to make a batter.

  Remove dish with melted butter from the oven, and pour
  in the batter.

  Arrange drained strawberries over the batter in a single
  layer, then drizzle the juices from the berries on top.

  Return the dish to the oven. Bake until the batter is
  browned and has risen up and around the fruit,
  approximately 45 minutes.

  Meanwhile, make the blueberry sauce. Rinse and pick over
  blueberries. Combine water and sugar in a saucepan, and
  heat to the boiling point. Place 1 pint of blueberries
  in the bowl of a food processor. Process, turning the
  machine on and off about 4 times, until berries are
  coarsely pureed. Add to sugar syrup with lemon juice,
  and bring back to a boil. Cook about 2 minutes more. Add
  remaining pint of whole berries, reserving a few for
  decoration.

  Serve blueberry sauce over the warm cobbler, and top
  with whipped cream and reserved berries.

  By: Nancy Harmon Jenkins

  Yield: 6 to 8 servings

  RECIPE FROM: https://cooking.nytimes.com

  Uncle Dirty Dave's Archives

MMMMM

.... Frogs are smart ... they EAT what bugs them.

--- BBBS/Li6 v4.10 Toy-6
 * Origin: Prism bbs (1:261/38)

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