>  ML> neighborhood, the former West End, gentrified mightily,
>  ML> and the place still exists in name only; it's
>  ML> unrecognizable in every way and no longer serves Busch.
> I really get exercised when the yuppies win for no more reason than to
> fatten their wallets. They pulled down a whole block of nice, useful

In what way did actual yuppies win? Sounds like everyone
lost, both the real estate ones and potential customers
as well as the displaced.

> businesses - tavenrs, restaurants, dry cleaners, etc. to put up the three
> building "Near North Village". Used TIF financing, etc. to "improve the
> tone of the area." Most of the cost is still owed to someone as occupancy
> rates under 50% are not conducive to retiring debt.

That's sort of what happened in the West End, except
that the financial gamble paid off in the longer run.

> One of the places lost was Harold's Restaurant where I used to have some
> coffee and doughnuts with Satchel Paige. And Schoenle's Tavern - oldest
> continuing business/liquor licence in the city. Also the best bowl of
> greasy red tavern chilli to be had anywhere in the area.

No relocation possible of enterprise or spirit, I
take it.

>       Title: Fast & Easy Old Fashion Doughnut
>       4 ts Baking powder

---------- Recipe via Meal-Master (tm) v8.01

      Title: Doughnuts (Fastnachts- a Shrove Tuesday Tradition)
 Categories: Penndutch, Cakes
      Yield: 1 servings

      2 c  Milk
      1 c  Yeast [wrong]
    *DISSOLVED IN:
      1 c  Water, warm
      1 c  Sugar
    1/4 ts Salt
      6 c  Flour
      3    Egg, well beaten
    1/2 ts Nutmeg
    1/4 c  Butter, melted

    Scald the milk and set aside to cool to lukewarm. To the dissolved
    yeast add 1/2 cup of flour and mix to a batter. Add to the milk. Stir
    in 1 tsp of the sugar and about 3 cups of flour. Set in a warm place
    to rise over night. In the morning, add the well-beaten eggs, nutmeg,
    butter, sugar, and salt and mix thoroughly. Stir in enough flour until
    batter can no longer be stirred with a spoon. Set aside to rise until
    light. Roll on a well-floured board and cut with a doughnut cutter.
    Let rise again, and then fry in hot fat until golden brown.
    Source:  Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
    Arts Press, 1936.

  Converted by MMCONV vers. 1.20
    M's note: there is one glaring error in the recipe, the amount of
    yeast. Use 1 Tb tops.

-----

> ... Senior Campbell's NEW Large Type Alphabet Soup!!!

Depending on the jaw strength of the seniors, that
might be a good idea. On the few occasions I've had
canned pasta soup, the starch has degraded to a sticky
mess, and larger pasta might have a fighting chance of
surviving intact.