Text 17153, 86 rader
Skriven 2011-10-27 23:35:00 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Dave Drum
Ärende: Re: WV Trains, day 6 & 7
================================
 -=> On 10-27-11  06:25,  Dave Drum <=-
 -=> spoke to Dale Shipp about WV Trains, day 6 & 7 <=-

 DD> they were built on a flat-car ... because they were. They also tend to
 DD> be "narrow gauge" and have very tight curves. Usually the only
 DD> passengers carried on those trains were the lumberjacks on the way to
 DD> harvest trees. 

I think that all of these tracks were normal gauge.  The Cass line had
some curves, but relied mostly on switchbacks to navigate up the
mountain.  The train would pull into a dead in, turn the switch and then
push the cars on up to the next switchback.  Put a limit to the number
of cars which had to be no more than the length from the switch to the
dead end.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Ice Cream Sandwiches - Martha Stewart Living
 Categories: Dessert, Dairy, Soup, Sandwich, Chocolate
      Yield: 24 Sandwiches
 
      2 c  Plus 2 T all-purpose flour
      2 tb Unsweetened cocoa
      5 oz Semisweet chocolate
      4 oz Unsweetened chocolate
    3/4 c  Unsalted butter
      1 ts Salt
  1 1/2 c  Sugar
      3 lg Eggs, at room temperature
      1 pt Each strawberry, vanilla, &
           -chocolate ice cream
 
  Combine flour and cocoa and set aside. Melt together chocolates and
  butter in medium bowl set over simmering water. Stir with a wooden
  spoon until smooth. Add salt and sugar, stirring until sugar is almost
  completely dissolved, about 5 minutes. Remove bowl from heat. Beat in
  eggs one at a time, then fold in flour mixture until well combined.
  Let dough cool slightly in bowl; it will be very soft. Divide into
  quarters and spoon onto plastic wrap. Flatten each piece of dough with
  a wooden spoon, wrap well, and refrigerate for at least 2 hours or
  overnight.
  
  When dough is firm, cut each piece in half. Cover a work surface with
  plastic wrap. Place piece of dough on the plastic and cover with
  another sheet; roll out to a thickness of 1/8 inch. Keeping dough in
  plastic, transfer to a baking sheet; place in freezer. Repeat process
  until all dough is and rolled out. Stack sheets of dough in freezer
  and chill until very firm, about 30 minutes.
  
  Heat oven to 350'. Line 1 baking sheet with parchment paper. Remove
  sheets of dough from freezer one at a time. Place on a parchment-lined
  work surface and peel off plastic wrap. Using a 2 1/2- inch round
  cookie cutter, cut out dough and transfer circles to baking sheets.
  Work quickly to prevent the dough from becoming too soft.
  
  Bake until cookies are firm to the touch, 14 to 16 minutes, turning
  baking sheet halfway through baking.  Remove from oven and let cookies
  cool slightly on pan. Transfer to a wire rack to cool completely.
  
  While cookies are baking, transfer ice cream (working with one flavor
  at a time) to the bowl of an electric mixer fitted with a paddle
  attachment. Place ice cream in refrigerator to soften slightly, about
  15 minutes. Beat ice cream on medium-high speed until soft enough to
  spread, about 2 minutes, or beat with a wooden spoon. Set bowl in a
  second bowl filled with ice. Spoon some softened ice cream onto a
  cookie and top with another cookie. Place sandwich in freezer and
  continue process. After the ice cream has hardened, wrap sandwiches
  tightly in plastic wrap. Chill overnight in freezer.
  
  Martha Stewart Living/August/94
  Scanned & fixed by Di Pahl
  From: John Merkel
  Meal-Master Format Recipes (Mailing List) Ä
  From Internet mailing list, homehearth-food@esosoft.com
  
  From: "Lark" <delilah@micronet.Net>
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 23:38:23, 27 Oct 2011
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
 * Origin: Owl's Anchor (1:261/1466)