Which is the rarest Seated Liberty half dime?
The 1865 Seated Liberty Half Dime is one of the rarest dates in the entire Seated Half Dime series of 1837-1873, yet it (the blue line above) rates far below the composite score of the Rare Coin Values Index (red line).
Are there any coins smaller than a half dime?
These coins were much smaller than dimes in diameter and thickness, appearing to be “half dimes”.
Who was the designer of the half dime?
The flowing hair half dime was designed by Robert Scot and this same design was also used for half dollar and dollar silver coins minted during the same period.
Where was the 1870’s half dime sold for?
According to mint records for 1870, no half dimes had been minted in San Francisco; yet it was a genuine 1870-S half dime. At an auction later that same year, the 1870-S half dime sold for $425,000.
What does the reverse of a half dime look like?
The reverse bears an open wreath surrounding a small eagle perched on a cloud. 54,757 half dimes of this design were minted. Following a two-year hiatus, mintage of half dimes resumed in 1800. The obverse remained essentially the same as the prior version, but the reverse was revised substantially.
What kind of beef is used in SOS?
Chipped beef (also referred to as dried beef) was originally thinly sliced air dried beef. It is now ground meat which is dried, formed and sliced. The beef was commonly used in a US Military dish quaintly referred to as SOS (Shit On a Shingle).
How to make a white sauce for chipped beef?
Make a a simple 2-2-2 white sauce. This means you use 2 tablespoons of flour, 2 tablespoons of butter and 2 cups of milk. Place the butter in a small pan over low-medium heat. Once the butter melts add the flour and stir to combine then cook for at least two minutes to cook the flour. Don’t let it brown or burn.
What kind of beef comes from the forequarter?
Forequarter Cuts: Beef Chuck The Spruce / Hugo Lin Beef chuck comes from the forequarter. Consisting of parts of the neck, shoulder blade, and upper arm, beef chuck produces tough but very flavorful cuts of meat.