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Fish Soup6 small perch Cook fish in salted water to cover until tender, with bay leaves, peppercorns, and salt. Strain, and save the liquor. Remove bones, skin, and then flake the fish. In soup bowls, put a layer of fish and then a layer of chopped egg. Repeat layers. Reheat the fish liquor and pour over the fish and egg. Serves 6 to 8. Oyster CocktailContributed by: Mrs. Ralph Curtiss Add to oysters equal parts of vinegar, lemon, catsup, horseradish. Use pepper and salt, also, and serve in tall glasses with ice.  |
 Featured Events Foreclosure Are you concerned about foreclosure? On Thurs., Dec. 4 at 6:30 pm at the Downtown Library, representatives from the Housing Bureau for Seniors, the Washtenaw County Treasurer’s Office, Michigan State University Extension, and Eastern Michigan University’s Counseling Clinic will offer a public education program Beyond Foreclosure: Facts, Steps and Solutions. Washtenaw County residents may access services and resources to better understand their options regarding foreclosure.  Featured Service pictureAnnArbor is a service from AADL that gives you the opportunity to contribute digital copies of your Ann Arbor photos and documents, and easily share them on the web. Galleries currently include pictures of The Ann Arbor Street Art Fair, a 1920 brochure about the Eber White addition to Ann Arbor, and more... |
