Route book for the 1842 season for Messrs. June, Titus, Angevine, & Co's Menagerie and Circus. Includes record of some employees and record of their travel.
Housed within the Arab American National Museum in Dearborn, Michigan, the Russel J. Ebeid Library & Resource Center is open to the public and includes an array of resources for the public, including a cookbook collection and a graphic novel collection. This library and resource center is meant to enrich the museum with supplmental collections and resources, and even includes archival finding aids for many of the Arab American history collections it includes. Further, there are librarians that can be approached or contacted with questions about the center.
Notes from the January 1994 house meeting. Contents include reports from house officers, amendments to the house constitution, and plans for the house's work holiday, a required day for all house members to deep clean and make repairs to house infrastructure. This is the first meeting minutes document to refer to the house at Ruths', but no mention was made as to how the name was determined (information on the name change also not found in meeting minutes of the months before in the Inter-Cooperative Council Archives)
A drafted list of the pros and cons to acquiring Thayer House, the name given to Ruths' before it's acquisition for its location on North Thayer Street. The list reviews the financial, infrastructural, and housing limitation factors of this house and the ICC.
Sachertorte
Sachertorte:
7 oz. chocolate, semi-sweet
8 egg yolks
1/2 cup butter, melted
2 tsp. vanilla extract
10 egg whites
1/4 tsp. salt
3/4 cup sugar, granulated
1 cup flour, all-purpose, sifted
3/4 cup apricot jam
Melt chocolate over hot water. In a mixing bowl, lightly beat egg yolks and then beat in melted chocolate, butter, and vanilla. Whip egg whites and salt until foamy, adding sugar, a tablespoon at a time. Continue to beat until stiff peaks form.
With rubber spatula, mix one-third of the egg whites into the chocolate mixture. Then gently fold in flour and the rest of the egg whites, using an over-and-under cutting motion. Do not over-mix.
Line 2 nine-inch cake pans with wax paper. Pour in batter. Bake at 350 degrees Fahrenheit for 25 minutes.
Chocolate Glaze:
3 oz. chocolate, unsweetened
1 cup heavy cream
1 cup sugar, granulated
2 tsp. corn syrup
1 egg, whole
1 tsp. vanilla extract
In a heavy saucepan, combine first 4 ingredients, stirring constantly with a wooden spoon; cook over low heat until the chocolate and sugar are melted. Then increase heat to medium and cook without stirring for 5 minutes or until a soft ball forms in a cup of cold water.
Beat egg lightly. Stir in tablespoons of chocolate mixture and slowly beat this into the remaining chocolate mixture, mixing well. Cook over low heat, stirring constantly for 3 or 4 minutes or until the glaze coats the wooden spoon heavily. Remove from heat, add vanilla, and cool to room temperature.
Cut a ring of wax paper and place on a cake plate. Gently place one layer of cake on top and spoon apricot jam over surface. Top with second cake layer. Chill.
Pour warm glaze over, spreading with a metal spatula over top and sides. Chill for 2 or 3 hours. Gently pull wax paper from plate.
