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| Montana Historical Society Photograph Archives, PAc 77-94 |
Bonus: Speaking of coffee, Viola Fowler shared this recipe of coffee fudge in the YWCA Cook Book published by Montana State College circa 1916. If you try it, let me know how it turns out:
Two cupfuls of white sugar; one-half cupful of strong coffee, one cupful of chopped nuts. Boil the sugar and coffee together without stirring until stringy. Take off the fire, add nuts, and beat until creamy. Pour into a buttered pan to cool.
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