Popular Science
Mar 1872
170 pages
ISSN 0161-7370
Published by Bonnier Corporation
Key terms
Popular Science Monthly, Chicago, dandruff, battery eliminator, marking gage, Pipe wrench, rheostats, Patent Attorney, Muscle Shoals, crosscut saw
http://books.google.com/books?id=2CgDAAAAMBAJ
copies on line to 2000
My great great grandfather would have loved that. He was a minister but he read everything he could get his hands on.
One time he wrote a letter asking for a picture of his wife's distant cousin, William Henry Pohlman, who was enlisted in the US Signal Corps. I have the original reply letter in which the cousin explains that he does not have any more pictures and can't get to Washington DC to get more copies. Tragically, he was killed at Gettysburg and Grandpa never got the picture.
Four years ago, I entered Pohlman's name in a search engine and found a page of tribute to him. There was his picture. It had come home at last.
You can read his letters and his obituary here:
http://suvcw.org/past/whpohlman.htm
Great post!
RECIPE: Roasted Vegetable Lasagna
I haven't made this; it sounds good to me.
Pat
Roasted Vegetable Lasagna
Servings: 6
Preparation Time: 25 min
Cooking Time: 70 min
Level of Difficulty: Moderate
Roasted vegetable puree gives lasagna a new twist! For variety, substitute zucchini or yellow squash for the eggplant.
3 medium raw eggplant, cut into 1/2-inch pieces
3 medium sweet red peppers, chopped
4 small tomatoes, plum, seeded and chopped
4 medium garlic cloves, peeled and chopped
2 tsp olive oil
1 tsp table salt, or more to taste
1/4 tsp black pepper, or more to taste
9 serving dry lasagna noodles, 9 noodles, cooked and drained
1/4 cup grated Parmesan cheese
3/4 cup part-skim mozzarella cheese, shredded
Preheat oven to 425°F.
In roasting pan, combine vegetables and garlic with olive oil. Bake until vegetables are tender, stirring occasionally, about 20 to 25 minutes.
Place half of vegetables, salt and pepper, and 1/2 cup water in food processor and process until smooth.
Spoon 1/2 cup of vegetable purée into bottom of a 9 X 13-inch baking dish.
Place three noodles over purée. Top with 1/2 cup of purée, 1/2 of remaining vegetables, 2 tablespoons of Parmesan cheese and 1/4 cup of mozzarella cheese. Repeat layers and then top with remaining 3 noodles, purée and cheese.
Bake until bubbly, about 40 to 45 minutes. Slice into 6 pieces and serve.
http://www.entire-of-itself.blogspot.com/
In Pennsylvania's Northern Tier, northeastern USA.
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