Hannah Mosiniak

Items

• Unloading the Hagenbeck-Wallace Circus train
  The Hagenbeck-Wallace Circus unloading their items onto the train tracks in Ann Arbor. Young boys watch the camels and horses waiting to be moved elsewhere.
• President James B. Angell purchases ticket
  The president of the University of Michigan, James B. Angell, purchasing a ticket to the students' Union Circus from Horace P. Dix.
• Union Circus Did Not Pay
  Despite its fundraising goal, the Union Circus failed to bring in the desired profit. "Adverse Weather Conditions" prevented afternoon performances, resulting in monetary loss. A partnering vaudeville show proved more successful and managed to cover the expenses.
• Follow the Big "Peerade"
  A lengthy article describing the upcoming "Mammoth Circus" put on by University of Michigan students for the purposes of fundraising. The Union Circus was organized by Director Bert St. John of Detroit. Various acts, including dance routines, horse back competitions, a western stage show with "Michigamua Indians"(white men in brownface), a slide down the big tent's top, and a variety of unspecified children's activities. Students and people beyond Ann Arbor's city limits are encouraged to visit.
• The Imperial Japanese Circus's comes to Ann Arbor
  Borrowed from an Evening Patriot review, the article claims the Curtis & Ogawa Japanese circus is a "very meritorious addition to the circus world". The Japanese performers fence, tumble, juggle, and top-spin. They are accompanied by a "large company of American athletes." The circus is described as the "only Japanese circus of the kind in America."
• Letter from Thomas Schimpf to Genevieve Gillette
  A letter from Assistant Attorney General, Thomas F. Schimpf, to Genevieve Gillette inquiring about Gillette's opinion on whether or not the Huron-Clinton Metropolitan Authority should place an amusement park within Kensington Metropark.
• Gillette Honored
  Newspaper clipping about the Gillette Nature Center
• Genevieve Presents Deed
  From the back of the photos, "Presenting the deed to Conservation Commmission Chrmn, Joseph P Rahill of 60 acres of land on South Manitou Island" Featured are Genevieve Gillette, Paul Thompson, Robert A Bilsher, and Joseph P. Rahilly
• Park Lyndon Dedication
  The dedication of Park Lyndon in Washtenaw County to Genevieve Gillette. Gillette is accompanied by an unnamed man and they are standing in front of the dedication sign.
• Genevieve Gillette speaks to a group of men at a conference
  Genevieve Gillette speaks to a group of men at a conference. The back of the photo reads, "There were many more men than women at the whole [illegible] Conference"
• Genevieve Gillette and others receive award from Rep. Tony Anderson
  Rep. Tony Anderson (D) Head House Conservation Committee presents aware for Michigan Recreation and Parks to Genevieve Gillette and others at the Jack Tar Hotel. Gillette is the only woman in the photo receiving an award.
• Formal Portrait of Genevieve Gillette
  Formal Portrait of Genevieve Gillette. She is seated with a book or papers in her hand that have illustrations on them.
• Pic to Test
• Neopolitan Spaghetti
  Neopolitan Spaghetti 1 1/2 pounds spaghetti Onion to suit taste, chopped Garlic to suit 1 large green pepper 1 large red pepper or pimento 3 pounds chopped beef 2 cups catsup 2 cups canned tomatoes 2 cups chopped stuffed olives 2 cups grated cheese 1 pound mushrooms, sliced Lea and Perrins to taste Salt Cook spaghetti in boiling water and drain well. Saute sliced mushrooms. Saute onions, add meat, and cook until it loses its red color, Parboil green pepper 2 or 3 minutes. Mix all ingredients in double boilers and heat thoroughly. Add cheese last. Serves 20.
• Pierogi
  Pierogi 2 T. butter 1/3 c. chopped onion 1 1/2 c. sauerkraut, drained and minced salt and pepper to taste 3 eggs 1 (8-oz.) container of sour cream 3 c. all-purpose flour 1 T. baking powder 1/4 tsp. salt 1 T. baking powder 1. To prepare the sauerkraut filling, melt the butter in a skillet over medium heat. Stir in the onion, and cook until translucent, about 5 minutes. Add the drained sauerkraut and cook for an additional 5 minutes. Season to taste with salt and pepper, then remove to a plate to cool. 2. To make the dough, beat together the eggs and sour cream until smooth. Sift together the flour, salt, and baking powder, stir into the sour cream mixture until dough comes together. Knead the dough on a lightly floured surface until firm and smooth. Divide the dough in half, then roll out one half to 1/8 inch thickness. Cut into 3 inch rounds using a biscuit cutter. 4. Place a small spoonful of the sauerkraut filing into the center of each round. Moisten the edges with water, fold over, and press together with a fork to seal. Repeat procedure with the remaining dough and the sauerkraut filling. 5. Bring a large pot of lightly salted water to a boil. Add pierogi and cook for 3 to 5 minutes or until pierogi float to the top. REmove with a slotted spoon. Note: To save time, you can make the filing the night before and remove it from fridge an hour before making the dough. To prepare for meal, fry pierogis lightly in butter and onions if desired, top with additional sour cream.
• Mama Said Knock You Out Panino
  Mama Said Knock You Out Panino (6-oz.) fresh portobello mushrooms, sliced 1 large red onion, sliced 1 sweet red pepper, sliced 1 (8-oz.) hummus 2 sticks carrots, shredded 2 loaves Focaccia bread, 9-in round 2 T. olive oil 1 head red leaf lettuce Wash and slice mushrooms, onion, and red pepper. Heat olive oil in a medium saucepan over medium high heat. Add portobello mushrooms, onions and red pepper slices. Reduce heat and saute, turning occasionally until tender (6-8 minutes). Cut the 2 loaves of focaccia bread in half lengthwise, then slice each half in two along the side to form four half-moon sandwiches. Warm the bread in preheated oven at 350 degrees for about 5 minutes. Remove from oven and top bottom slice of bread with mushrooms, onions, red pepper, shredded carrots, and 2-3 leaves of lettuce. Spread hummus on top slice of bread and place on bottom slice. Use remaining lettuce for an accompanying side salad. Note: Why the wacky name? This powerhouse of a sandwich packs quite a punch. It will genuinely leave you longing for the sofa. Feel free to experiment by adding different herbs, spices and ingredients. SOme may want to up the heat with hot peppers or tweak the flavor with a splattering of rosemary and thyme. Everyone will want to go a few rounds with this culinary heavy-weight.
• Vegetarian Gumbo
  Vegetarian Gumbo (Sindhi Curry) 4 T. gram flour (besan) 3 T. oil 1 tsp. cumin seeds 1 tsp. methi seeds 1 pinch asefotida (hing) 3 tsp. salt 1 tsp. turmeric 1 tsp. red chili powder 1 T. tamarind paste 1 T. ginger 3 green chilies, chopped Your choice of vegetables 10 curry leaves 1 T. fenugreek seeds Heat oil in a big, heavy bottom pot. ONce the oil is hot add the fenugreek and cumin seeds and asefotida. Once they start to splutted gradually add the gram flour and reduce flame. Stir the mixture till the gram flour is golden brown and you will also smell the aroma of the flour cooking. Add about 10 cups of water, as first it will look very watery but once it boils the gumbo will get texture and thickness. Increase the flame till it starts boiling. Add ginger, salt, turmeric, red chili powder and curry leaves. Reduce flame once it boils to medium and let it cook for 15-20 minutes. Add tamarind paste and let it cook. Add about 3 cups of vegetables and green chilies. Let it all cook till vegetables are cooked. Note: We generally eat this with plain rice. You can add any vegetables: potatoes, cauliflower, peas, carrots, or okra (try these before adding). Some of the traditional vegetables that are available in the freezer or canned in an India store are Lotus root, drumsticks and Indian beans (guavar)
• Madrid Pork Chops
  Madrid Pork Chops Servings: 6 6 pork chops, center-cut 1 Tbsp. salt 1 tsp. pepper 1 tsp. paprika 3/4 cup flour, all-purpose 1/4 cup salad oil 2 Tbsp. butter 1 cup onions, chopped finely 1 clove garlic, minced 3 cups tomatoes, canned, crushed 1/2 cup ham, smoked, chopped finely 1 bay leaf 1/3 cup white wine, dry 1 egg, hard-cooked, chopped coarsely 3 Tbs. parsley, chopped finely 12 olives, black, pitted, sliced Combine salt, pepper, paprika, and flour and dredge pork chops in this mixture. Heat oil in skillet and brown chops on each side. In another fry pan, saute the onions and garlic in butter for 5 minutes. Add the tomatoes, ham, wine, and bay leaf. Simmer for 10 minutes and pour over chops. Cover and simmer for 45 to 50 minutes or until tender. Adjust seasonings if desired. Spoon into serving dish and sprinkle with hard-cooked egg, parsley, and black olives.
• Snow Pudding
  Snow Pudding Soak for 5 minutes .... 2 envelopes gelatin in 1/2 cup cold water Dissolve gelatin in ..... 2 cups hot water Add .................................. 1 cup sugar 1/2 cup lemon juice Stir and set aside to thicken. Sperate 2 eggs setting aside the whites until gelatin has set. Beat egg whites. Beat gelatin with rotary beater until frothy. Fold in egg whites. Pour into molds and let set. Serve pudding topped with custard sauce: Scald in double boiler ... 1 cup milk Mix together ..................... 2 tbs. sugar 1/8 tsp. salt 2 egg yolks Add scalded milk to yolk mixture a little at a time. Return to double boiler and stir constantly until mixture coats back of spoon. Remove immediately from fire and add 1 tsp. vanilla. Cool.
• Ginger Ale Fruit Punch
  Ginger Ale Fruit Punch 1 1/2 quarts lemon juice 1 1/2 quarts orange juice 6 quarts water 4 pound sugar 1 quart pineapple juice 2 quarts ginger ale (add just before serving) Blend in punch bowl with block of ice. AMOUNT: 50 punch cups
• Cottage Cheese Tuna Salad
  Cottage Cheese Tuna Salad 1 pkg. lime gelatin 1 1/1 cups hot water 3 tbs. vinegar 1/2 tsp. salt 1 8oz. pakg. cottage cheese 1/2 cup thinly-sliced radishes 1/4 cup mayonnaise Dissolve gelatin in hot water. Stir in vinegar and salt. Chill until slightly thickened. Fol in remaining ingredients. Pour into 8" ring mold. Chill until firm. Unmold on greens. Garnish with more cottage cheese and radish roses. AMOUNT: 6 servings.
• Spaghetti Sauce
  Spaghetti Sauce Heat 1 1/2 cups olive oil to boiling point. Add 6 sliced garlic cloves and remove when brown. Add 1 cup sliced onions and heat until brown. Over low heat in large heavy sauce pan: Brown .......... 1 lb. ground pork sausage 2 lbs. hamburger Add .............. olive oil and onions 2 cans (16 oz.) tomatoes 2 cans tomato paste 1 cup water 2 tsp. salt 1 tsp. paprika Bring to boil over medium heat. Add .............. 2 chopped green peppers 2 cups chopped celery 1/2 lb. fresh chopped mushrooms 2 tsp. basil Simmer for 2 hours. AMOUNT: 16 Servings N.B. For change of flavor in subsequent meals, a can of minced clams may be added.
• Castillian Potatoes
  Castillian Potatoes Servings: 6 1/3 cup butter OR margarine 2 1/2 lbs. potatoes, peeled, slices 1 cup onions, sliced 2 cups chicken broth, canned OR fresh 1 tsp. turmeric, powdered 2 tsp. salt 1 tsp. white pepper 1 clove garlic, minced 1 medium green pepper, chopped 1 cup pimiento strips 1/2 cup almonds, toasted, sliced In a heavy skillet heat butter, stir in potatoes and onions, coating well with butter, and saute about 5 minutes. Add chicken broth, turmeric, salt, pepper, and garlic. Turn heat to low and simmer until tender, about 15 to 20 minutes. Stir in green pepper and pimientos and heat. Spoon into serving dish and sprinkle with toasted almonds.
• Curried Couscous Salad
  Curried Couscous Salad (10-oz.) box plus 1/3 cup dry couscous prepared with 2 1/2 cups liquid 1 bunch scallions, chopped 1 red bell pepper, chopped 1/2 cup raisins 1/2 cup golden raisins 1/2 cup canned chickpeas, drained 1/4 cup fresh lemon juice 1 1/2 tsp. curry powder 1/2 tsp. allspice 1/2 tsp. salt 1/2 tsp. papper 3/4 cup olive oil Prepare coucous, cool and fluff with fork. Combine scallions, bell pepper, raisins, and chickpeas in a large bowl. Stir in couscous. Whisk together lemon juice, curry powder, allspice, salt, and pepper. Gradually add olive oil, whisking until well blended. Stir dressing into couscous mixture. Cover and chill.
• New England Clam Chowder
  New England Clam Chowder Servings: 12 1 cup celery, diced 1 cup onion, chopped 1 cup potatoes, shredded 1 tsp. salt 6 cups water 4 cans clams ( 8 oz. ea.), with juice 10 cups milk 1 tsp. salt 1/2 tsp. pepper 1/2 cup butter 1/2 cup flour, all-purpose Cook celery, onion, and potatoes until tender in water to which 1 teaspoon of salt has been added. Add clams and juice, milk, salt, and pepper. Heat slowly to boiling point. Make a paste of melted butter and flour. Stir into hot chowder. Cook about 15 minutes or until chowder is smooth and slightly thickened.