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Carmen Xtravaganza on the cover of the Village Voice (1988).

Carmen Xtravaganza, member of the House of Xtraganza, is featured in the Village Voice in an article titled "Venus Envy: The Harlem Balls Take on the World."

Carnegiea gigantea (Giant Cactus)

Image of a Giant, an example of a plant that might be found in the Arid House of the Matthaei Conservatory.

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.

Cat Illustration

This is an illustration done by Arthur Rackham for the 1904 illustrated version of "The Surprising Adventures of Tuppy and Tue" (1897) by Maggie Browne. It is vertical and depicts two cats fighting over a fish.

Cataloochee tract 280: J. M. Caldwell

This is an example of the paperwork involved in the land-purchasing process that Anne Davis promoted. This 39-acre tract 280 and 280a in the Mount Sterling section of Cataloochee was owned by J. M. Caldwell. While, in general, the Great Smoky Mountains region was sparsely populated, the Cataloochee Valley remained an exception. By 1900, the population of Cataloochee had grown to 1,000 residents living in hundreds of log and frame homes. A few historic buildings have been preserved on site, including two churches, a school, several homes, and outbuildings. The North Carolina Park Commission was tasked with purchasing land for the Great Smoky Mountains National Park and people living in Cataloochee were among those displaced. Cataloochee families continue to return for annual reunions. In 2001, the National Park Service re-introduced elk into the valley.

CDC employee working with circuitry at Control Data's Northside Factory

Photograph of a CDC employee working with circuitry at Control Data's Northside Factory in 1973. Control Data built facilities in economically disadvantaged areas of Minneapolis and St. Paul that brought jobs to inner-city residents and favorable publicity to the company.

Celebration for Proposal B (Abortion Reform) Vote Yes! / HS10726

Poster promoting a rally in Ann Arbor, Michigan in support of Proposition B in the upcoming election. The rally was intended to raise proceeds for the abortion referendum.

Certificate of Participation

A certification of participation presented to Warren Petoskey for his participation in the Journey from Historical Trauma and Boarding School Syndrome to Healing and Wellness Conference. Written below the title of the conference is "Noojmohaad Bbamaadiziwin (Healing Journey)." The item is dated August 22 - 26, 2001 and is signed by a representative of the Little Traverse Bay Bands of Odawa Indians.

CFNC program book: Rogelio Martínez Furé

Martínez Furé and other scholars who went on to become major figures in folklore and Afrocubanist studies studied with León in a series of seminars on folklore and ethnographic research (Moore 2006). Rogelio Martínez Furé founded the ensemble with the Mexican choreographer Rodolfo Reyes, who soon departed. Ramiro Guerra, who founded the Modern Dance Ensemble of Cuba, did some work with the CFNC and was apparently influential in the techniques, but likewise did not remain with the group. Roberto Espinosa Amor and later Manolo Micler were the main choreographers during the first three decades.

Chad Kamen

Chair

Challah

Challah (makes four 1 pound loaves) 1 1/2 c. warm water 3 pkgs. active dry yeast 1 egg lightly beaten 4 egg yolks ( reserve the whites) 1/4/ c. plus 2 T. vegetable oil 1/3 c. plus 1 T. sugar 6 to 6 1/2 c. flour 1 T. salt poppy seeds, for topping researched egg whites beaten with 1 tsp. water, for egg wash In a mixing bowl, sprinkle the yeast over the warm water and stir gently to dissolve. Add sugar and the egg, egg yollks, oil, 5 C. flour, and salt. Mix by hand or start mixer with dough hook at slow speed to keep the flour from flying around. Mix until the dough comes away from the side of the bow or if you are working by hand, until the dough comes together and can be removed from the bowl for kneading. Continue mixing for 15 minutes (or knead 15 minutes if working by hand). If the mixer begins to strain, stop for a few minutes to let the dough rest and loosen and the motor to cool. Transfer the dough to an oiled bowl, turning to coat, and cover with clean cloth. Let rise until the dough has tripled in volume (1-2 hours in a Michigan summer, as many as 4 hours in a cold winter kitchen). After dough has risen, punch it down, cut into four equal chuncks and let them rest for 10 minutes. This will make the dough easier to work. Divide each dough chunk into 3, 4, or 6 pieces (depending on how complex a braid you want to make). Roll each piece between your hands and the table to make into a 12-14 inch rope. Braid the ropes into four loaves and place loaves on a baking tray. Let rise until doubled in size (1-2 hours). Preheat the over to 350 degrees. Brush the loaves with egg wash and sprinkle poppy seeds on top. Bake 25-35 minutes, until the breads are a dark, shiny brown and the bottom sounds hollow when you tap it. Note: I make this on Sundays and freeze it to use on Fridays. It is a very stiff dough, easiest to make in a heavy duty mixer, but it can be made by hand if you are patient.

Chang and Eng

This is a poster illustrating the famous twins Chang and Eng and advertising their exhibit in London. Congenitally joined at the waist and born in Siam, their fame and tours eventually coined the term Siamese twins.

Chang Yu Sing

The black and white profile photograph of Chang-Yu-Sing is framed by a yellow border with a label at the bottom. The label displays the title of the photograph along with the following information: "Imported to America by P.T. Barnum. Born in Pekin, 1847, Height 8ft. 3in. weight 400 lbs."

CHAPTER ORGANIZER'S HANDBOOK

An unbound copy of the Students for a Democratic Society Chapter Organizer's Handbook owned by Michael Zweig, leader of the University of Michigan student chapter of the SDS.

Chariot Race

One of several activities in the Union Circus was a student-led chariot race. Two men, dressed in Roman costumes, race in chariots pulled by horses. A large crowed watches the performance from the sidelines of the Ferry Field ring.

Charles S Stratton

A print of a drawing by Baugniel of "General Tom Thumb" as he appeared in the Egyptian Hall in London, England in 1844. Stratton was an immensely famous dwarf in the 19th century who performed under the management of P.T. Barnum. This drawing was done during Stratton's first tour of Europe with Barnum at the age of six.

Cheddar Cheese Biscuits

Cheddar Cheese Biscuits Yield: Approximately 5-6 dozen ¾ cup unsalted butter, room temperature 3 cups sharp cheddar cheese, shredded 1 tablespoon dried mustard ¼ teaspoon cayenne pepper 1 tablespoon chopped fresh dill (optional) 1 ½ cups all-purpose flour Do you ever crave just a little bite of something that’s cheesy, but not too cheesy? Spicy, but not too spicy? Easy to make? Here it is. This recipe uses Cheddar cheese, but you can substitute any other sharp cheese, or combination of sharp cheeses, such as Gruyere or Monterey Jack. It is also good made with a strong blue cheese, such as Maytag Blue, Stilton, or Gorgonzola. Be sure to cream the butter and cheese well together, a blended result which will melt-in-your-mouth. Heat oven to 350 degrees. Cream the softened butter and shredded cheese together until they are fully blended. It can be done in the bowl of a food processor; continue by adding the rest of the ingredients and processing until they are combined. You can also combine the ingredients with an electric mixer, using the flat whip. Do not use a whisk. The batter is too thick, and should you manage to get a whisk through the mass, it will beat air into it, and that is not what you want. Now do one of two things: either roll the mixture out into two thin sausage ropes, and refrigerate for at least an hour until they are cold enough to slice into ¼ inch thick slices, or place the mixture in a very large (16 inch) pastry bag, use a large fluted tube, and pipe biscuits about 1 ½ inches in diameter onto an ungreased baking sheet. Bake 8-10 minutes, or until they are slightly brown and the middle is dry. Tip: It may be difficult to pipe the dough from a pastry bag, as the mixture is very dense. You may want to fill the pastry bag and let it sit at room temperature for a half hour or so before you start piping.

Cheese Croquettes

Cheese Croquettes 3 tablespoons butter 1/3 cup flour 1 cup American cheese, cut in small pieces 1/2 cup grated Parmesan cheese 1/4 teaspoon salt and paprika on top 2/3 cup milk Yolks of 2 eggs Make a white sauce of butter, flour, seasoning, and liquid. Add beaten egg yolks and cheese, and when well mixed stir in the pieces of American cheese. Turn into dish to cool. Shape into balls. Roll in egg and fry in deep fat. Mrs. E. L. Adams, Ann Arbor

Cheshire Cat Illustration

This is an illustration done by Arthur Rackham for the 1907 illustrated edition of "Alice's Adventures in Wonderland" (1865) by Lewis Carroll. It depicts the feline character "Cheshire Cat" smiling down at Alice from a tree branch.

Chicken Parmesan

Pollo Parmigiana (Breaded Chicken Breast with Parmesan) Serves 4 1 egg ¼ cup milk ¼ cup flour 3 cups Panko bread crumbs 1 Tbs. minced garlic ½ cup Parmesan cheese, grated 1 Tbs. fresh basil, chopped 1 Tbs. fresh oregano, chopped ¼ cup chopped parsley 4 5 oz. skinless, boneless chicken breast Coarse salt and ground black pepper Cooking and assembling the chicken ⅓ cup olive oil 2 cups Tomato Basil Sauce (see below) ½ lb. spaghetti, cooked al dente 4 slices mozzarella cheese, thinly slices 2 Tbs. Parmesan cheese, grated 4 fresh basil leaves, as garnish Heat the oven to 400 degrees. In a large mixing bowl combine the bread crumbs, garlic, Parmesan, basil, oregano, and parsley, and mix well. Set aside. In a separate bowl beat the egg with the milk. Set aside. In another bowl add the flour and set aside. Season the chicken breast with salt and pepper. Dust the chicken breast lightly in flour, then dip in egg wash. Coat the chicken breast on both sides with breading and press lightly with hand to adhere. Set aside. Heat the oil in a large saute pan over medium-high heat. Add the chicken and saute on each side for approximately 3 minutes or until nicely browned. Remove the chicken from the heat and place on a baking sheet. Top with mozzarella slices and sprinkle with Parmesan cheese. Bake in oven for 2 minutes or until cheese melts. In a large sauce pan, heat the Tomato Basil Sauce along with spaghetti. Transfer the spaghetti with tongs to individual plates and top each with a chicken breast. Sugo Di Pomodore (Tomato Basil Sauce) Makes 2 Quarts 3 24-oz. Cans chopped tomatoes, preferably Hunts ½ cup extra virgin olive oil 6 medium size garlic cloves ⅓ cup tomato puree 2 cups fresh basil leaves, loosely packed, coarsely chopped 1 ½ Tbs. coarse salt 2 tsp. freshly ground black pepper 1 Tbs. honey or pinch of sugar (optional) In a food processor or blender, puree the olive oil and garlic. Pour the mixture into a medium size sauce pan and heat over medium heat. Be careful not to burn the garlic. Stir in chopped tomatoes, tomato puree, salt and pepper. Bring to boil, stirring occasionally. Reduce the heat to low and simmer for 30 minutes. Stir in honey and fresh basil. Makes about 10 cups.

Chicken Tetrazzini

Chicken Tetrazzini Serves 4 Cook 1 or 2 whole chicken breasts; let cool and remove skin and bones. Save stock for sauce. Make 2 cups Veloute Sauce: 4 tablespoons butter, add 6 tablespoons flour, 1/2 teaspoon salt, 1/4 teaspoon pepper and blend well. Add 2 cups chicken stock (or use canned chicken broth if you have cooked the chicken some other way) slowly, stirring constantly. Bring to the boiling point and boil 2 minutes. Remove from heat and add 2/3 cups heavy cream. Cook and drain 1/4 pound spaghetti, broken into 1/4 inch pieces. (this will give you blisters!) Melt 2 tablespoons butter and saute in it 1/2 cup sliced mushrooms. Cook 5 minutes and season with nutmeg, 1 tablespoon sherry, and salt. (I usually double or triple this part) Put the spaghetti in a shallow baking pan and pour half of the sauce over it. Put the mushrooms and chicken on top of this and cover with the rest of the sauce. Sprinkle the top with 1/3 cup grated Parmesan cheese and bake at 400 degrees until browned and bubbling.

Child Flu Victim

An obituary for a child victim of the flu.

Ripper Records: An Archive of Jack the Ripper and the 1888 Whitechapel Murders

1896 items