Cambridge Adult Day Center Thayer

01/07/2026

02/03/2025

02/02/2025

02/02/2025

Anna M. Mangin invented the pastry fork in 1891.The utensil was used to mix dough for pie crusts, cookies, butter and flour pastries without needing to mix the ingredients by hand. The fork was also used to beat eggs, mash potatoes, and prepare salad dressings. Mangin was awarded a patent on March 1, 1892, for the pastry fork for mixing pastry doughPATENT PASTRY-FORK.SPECIFICATION forming part of Letters Patent No. 470,005, dated March 1, 1892.Application filed July '7, 1891. Serial No. 398,705. (No model.)
With this invention, Mangin paved the way for future cooking gadgets to shorten cooking durations and alleviate the physical strain of kneading, mixing, and mashing by hand.
In 1893, Mangin's Pastry Fork displayed the ingenuity of African American inventors and the tenacity of African American women at the World's Columbian Exposition. Held in Chicago, Illinois, people of color and women were initially denied opportunities to participate in exhibits.
After repeated demands for inclusion a limited number of non-white exhibits including
Mangin's Pastry Fork were allowed. Although her invention occupied only a small corner on the second floor, a writer on female inventions noticed the kitchen wonder and called it "the only thing of its kind at the patent's office."

01/14/2024

Broccoli cheddar soup recipe
Ingredients:
1 large head of broccoli, chopped into florets
1 small onion, diced
2 cloves of garlic, minced
4 cups of chicken broth or vegetable broth
2 cups of shredded cheddar cheese
Must express something to keep getting my recipes… Thank you.
Recipe in top (c.o.m.m.e.n.t ). 👇

01/14/2024

PECAN PIE BARK

Ingredients:

13 graham crackers
1 cup (2 sticks) unsalted butter
1 cup brown sugar
2 cups pecan halves, roughly chopped

Must express something to keep getting my recipes.... Thank you.
Full Recipe in 💬👇
Enjoy ❤️ 👇👇👇

01/14/2024

Outback Steakhouse Walkabout Onion Soup

2 cups yellow sweet onions, thinly sliced
2 tablespoons butter
1 (15 ounce) can chicken broth
1/4 teaspoon salt
1/4 teaspoon fresh pepper, ground
2 chicken bouillon cubes
1/4 cup Velveeta cheese, cubes, diced (compressed in measuring cup)
1 1/2-1 3/4 cups white sauce (below)
cheddar cheese, shredded (for garnish)
White Sauce
3 tablespoons butter
3 tablespoons flour
1/4 teaspoon salt
1 1/2 cups whole milk
Directions:
1 In 2 quart sauce pan place 3 tablespoons butter and sliced onions.
2 Cook at low to medium heat stirring frequently until soft and clear but not brown.
3 Add chicken broth from can, chicken bouillon cubes, salt, pepper, and stir until completely heated through.
4 Add white sauce and Velveeta cheese. White sauce will be thick because it has been removed from the heat. Simmer on medium low heat until the cheese is melted and all ingredients are blended, stirring constantly.
5 Turn temperature to warm and let cook for additional 30 to 45 minutes.
6 Serve with a garnish of shredded cheddar cheese, and a couple of slices of warm dark Russian Bread.
7 Thick White Sauce:.
8 In a 1 quart sauce pan melt butter and add flour, cook on medium heat until the flour turns thick and comes away from the sides of the sauce pan.
9 Pour milk in flour a little at a time and stir constantly, add salt. Mixture should thicken and become like thick pudding.
10 Remember to stir constantly taking care not to let mixture lump, set aside off from heat until ready to use for the soup.