Forgotten Bookmarks: June 2019

Giveaway winner

This week's winner was Jane Hasfield-Witt, who entered via email.

Thanks to all who entered, see you here next week.

Friday Giveaway: Eight Modern Biographies - contest closed

Contest is now closed, winner will be announced shortly.

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A Day At The Beach

Photograph, no date or writing on reverse.

Found in "Spice Box" by Grace Livingston Hill. Published by Grosset and Dunlap, 1943.

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Small Town Politics

Letter from the Democratic State Committee of New York, dated December 4, 1939:

Dear Miss Young:

Just a line to tell you that I am indeed delighted that you were reelected Town Clerk, and may I extend heartiest congratulations and best wishes for your continued success in office.

Sincerely yours,
James A. Farley

Found in "R.F.D." by Charles Allen Smart. Published by W.W. Norton, 1938.

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21 Bale Salute

Receipt for 21 bales of hay, delivered January 28, 1924.

Found in "National Geographic Magazine," bound volumes January - June, 1916.

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Giveaway winner

This week's winner was @LindaRoger15, who entered on Twitter.

Thanks to all who entered, see you here next week.

Friday Giveaway: 14 Uncorrected Proofs - contest closed

Contest is now closed - winner will be announced shortly.

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Bookmark featuring the skyline of New York, as drawn by Edwin Meeker.

Found in "George F. Johnson and His industrial Democracy" by William Inglis. Published by Huntington Press, 1935.

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Electric City

Carte de visite from the Griffin studio of Scranton PA. No writing or date on reverse.

Found in "John L. Stoddard's Lectures: Volume X" published by George L. Shuman, 1910.

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Rhubarb Crisp

Recipe for rhubarb crisp:

1 cup sifted flour
3/4 cup uncooked rolled oats
1 cup brown sugar, firmly packed
1/2 cup melted butter or margarine
1 tsp. cinnamon

Fruit mixture

4 cups diced rhubarb
1 cup sugar
2 tablespoons cornstarch
1 cup water
1 tsp. vanilla

Mix together crumb topping ingredients until crumbly. Press half of crumbs into greased 9" layer pan. Cover with rhubarb.

In small saucepan combine sugar, cornstarch, water and vanilla. Cook, stirring until thick and clear. Pour over rhubarb. Top with remaining crumbs.

Bake in moderate oven (350 degrees) 1 hour. Cut in squares and serve warm, plain or with whipped cream. Makes 8 servings.