Thank you for subscribing to the Historic Valentown Newsletter!

~A Note From Kathryn White~

Welcome to our new Newsletter everyone!

Our new Newsletter format will be more community oriented entertaining, and available to member and non-members alike.  The Newsletter is an Announcements Only format. In other words, replying to the newsletter will not initiate an email to any of the other subscribers (including us!).

It's been a super busy Autumn for us this year, we have a lot of 
ideas and plans to bring more awareness and support for Valentown 
in the 2018 season by providing more educational and fun 
activities that will be more interesting to a wider type of 
audience. We have many outreach endeavors we our working through, 
and we're also open to hearing /your /ideas for expanding 
Valentown's networks and opportunities.

Well, enjoy this Autumn of 2017, be safe, and may the season 
bring the best of health and happiness to you and all of yours!

Kathryn White, President

News and Events
In case you haven't heard yet, we not only have a new 
Newsletter, we have a new web site that went live the end of 
September! The new web site use state of the art technology to be 
responsive for all known devices - PC's, laptops, note pads, 
smartphones - whatever the screen size our new site will adapt to 
for simplicity of viewing. We've re-organized our content, and 
will be using the web sites new tools to bring a richer web site 
experience to our visitors.

Please be sure to check us out at 
http://HistoricValentownMuseum.org 

AND... we now have a Facebook page where you can interact with us 
and share your own thoughts and experiences. We would love to 
hear your feedback there on this, our first new Newsletter! We 
look forward to seeing you there!

Find Us on Facebook! 
<https://www.facebook.com/Historic-Valentown-157101550971895/>;

Recipes
See /our collection of recipes at
http://historicvalentownmuseum.org/forum/index.php?cat=2/

This is a recipe for super crunchy coleslaw that's both sweet 
and sour, but not creamy. This style coleslaw was very popular 
back in the late 50's and early 60's at my grandparents huge 
family picnics because it was more suitable to being outside for 
long periods of time without needing to be kept cold like a mayo 
based slaw. It never lasted very long, there were never any left 
overs back then. But now I make sure to make enough to enjoy for 
a few days, it stores really well in the fridge. But it's kind of 
like trying to eat one potato chip. You just keep going back for 
more.
~~~ Submitted by Lynne Perry

Step 1. In a large bowl, mix together

1 cup med. head cabbage, cored and shredded
1 med. onion, finely sliced
1/4 cup shredded carrot (optional, I rarely use it unless I want 
to add some color)
3/4 cup white granulates sugar

Step 2. In a small saucepan, combine
3/4 cup apple cider vinegar
1 teaspoon salt
1 teaspoon celery seed
1 teaspoon white sugar
1 teaspoon prepared mustard
1/2 cup 3/4 vegetable oil

...bring to a boil, turn down heat and simmer 3 minutes.

Step 3.
Cool vinegar mixture completely to room temp, then pour over 
cabbage mixture, toss to coat.
Refrigerate 12 hours for best flavor, stirring every so often.

Coming Soon!
Levi's "What is it?" Department
Occasionally we come into possession of a vintage piece that's 
very unusual, and we're excited to share it with you. But 
sometimes it is so unusual that we are unable to identify it!
So in the future this section will contain either an interesting 
and unusual piece - that we know what it is, or we don't - in 
which case we ask for your help in telling us about it in on our 
FaceBook page:
https://www.facebook.com/Historic-Valentown-157101550971895/