50 Years Ago
From the Herald and Democrat in 1966
One of the items of business the City Council took care of was:
Councilman Smith, chairman of the Police Committee, reported to the council that there was an increasing number of speeding offenses and arrests, among both adults and teenagers in the city limits of Siloam. He reported that there was a radar unit which the city could acquire and which would help a great deal in curtailing the speeding in our city limits. It was explained that the city would be able to purchase this radar unit due to a very substantial contribution by Leon Wasson of the Wasson Funeral Home. Motion was made by Smith and seconded by Chinn authorizing the purchase of the radar unit for the police department. On roll call the motion carried.
30 Years Ago
From the Herald-Democrat in 1986
Savor a bit of regional America - bake moist, chocolatey Montana Mountain Cake, so-called by early settlers because of its lofty height and fluffy, peaked frosting.
Montana Mountain Cake
2 3/4 cups unsifted cake flour
1/2 cup cocoa
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 cup softened margarine
2 cups sugar
3 eggs
1 1/2 teaspoons vanilla
1 1/2 cups water
Mountain Seafoam Frosting, see below)
Grease and flour three 8- or 9-inch layer pans; set aside. In medium bowl stir together flour, cocoa, baking soda and salt; set aside. In large bowl of mixer, cream margarine and sugar. Add eggs one at a time, beating well after each addition. Continue to beat 2 minutes, then beat in vanilla, water and flour mixture.
Divide batter evenly among prepared pans. Spread batter to edges of pan and slightly up sides. Bake at 375°F for 25 to 30 minutes or until cake begins to pull away from sides of pan. Cool in pan 5 minutes then remove from pans to wire racks to cool completely. Stack and frost layers with Mountain Seafoam Frosting. Serves 10 to 12.
Mountain Seafoam Frosting
4 egg whites, at room temperature
1 cup firmly-packed brown sugar
1 tablespoon instant coffee granules dissolved in 1/4 cup hot water
1 teaspoon cream of tartar
1/8 teaspoon salt
1 1/2 teaspoon vanilla
In double boiler set over simmering water, combine egg whites, sugar, coffee, cream of tartar and salt. Beat with mixer at high speed 5 to 8 minutes or until mixture stands in peaks when beaters are removed. Transfer immediately to large bowl; add vanilla and continue to beat at high speed until very stiff peaks are formed. Frost as directed. About 5 cups frosting.
10 Years Ago
From the Herald-Leader in 2006
A glimpse of the past passed through Siloam Springs as Southern Pacific steam locomotive No. 745, the "Spirit of Louisiana," came chugging through the city en route to New Orleans from Kansas City, Mo.
Just a few miles down the track in Watts, Okla, SP 745 stopped for steam train service. The estimated time of arrival in Watts was 8:30 p.m. The anticipated time of departure from Watts was 10 p.m.
SP 745, which survived Hurricane Katrina, was returning to New Orleans from a goodwill trip to America's heartland. The historic steam engine and her exhibit train left the Crescent City during Mardi Gras to demonstrate to the nation that New Orleans and Louisiana were on the road to recovery from the devastation of Katrina. It pulled five cars with railroad enthusiasts on board who were traveling to festivities with the celebration of rebirth and renewal taking place in southeast Louisiana.
SP 745 was the only surviving steam locomotive built in Louisiana at Southern Pacific's Algiers facility in 1921. By 1956 the steam era was coming to an end as diesel locomotives took over the job of the steam engines. SP 745 was retired and donated to Audubon Park in New Orleans. In 1997, SP 745 was finally restored to working order along with period passenger train cars.
Community on 08/24/2016