Search

Comments on the proposed removal from the U.S. market of some cereals for their lack of nutritional value. Study conducted by the "Journal of Nutrition Education," suggesting that nutrient inadequacies reach into all income groups and all regions; Sales performance of breakfast cereals prior to the proposal brought before the U.S. Congress; Reaction of the cereals industry to the controversy surrounding the questionable nutritional value of breakfast cereals.

Deals with the cookery of the author. Philosophy of the cooking of the author; Ingredients used by the author to her soup; Recipes of different soups including Cream of lettuce Soup.

The article focuses on the achievements of some famous chefs in various restaurants in the U.S. and how they responded to the demand of quick lunches. A special late supper is to be prepared for the Gastronome Club in San Francisco, where numerous chefs will have their master recipe served for the club. Chef Bardelli believe that good food should not only be rich for display but should contain an element of surprise. Other famous chefs present include Lucien Heyraud, Theodore Pomerou and more.

The article discusses the origin of olive fruits and how olive help people in California. It states that olive originally grows in California that supply food for the people. It was used as appetizers and food during occasions or activities. Having realized the importance of olive, growers have began trading the fruits to neighboring places and countries, creating a great impact to the development of the economy.

The article focuses on "The Avian Egg," a book that focuses on birds' eggs released by Doctor Alexis L. Romanoff, a professor of embryology at Cornell University in New York, in collaboration with his wife. The couple read more than 25,000 books and articles in French, German and Danish in preparation for writing the book. Romanoff has also conducted 103 scientific studies on egg. An electric device that can help prevent the spoilage of eggs in incubators has also been developed by Romanoff.

The article focuses on the factors that contributed to the spread of bad cooking in Southern States. It cites the impact of the venture of fiction writers in the field of food on good regional cooking. It explores the effect of the establishment of diners and barbecue houses on Southern cooking. It provides a comparison between the fried chicken in the South and the Midwest.

Provides information on the State in Schuylkill fish-cooking social club of Philadelphia, Pennsylvania. Visit made by former U.S. President George Washington to the club for its 55th anniversary in 1787; Test of cooking perch being given to each apprentice before they are elected to citizenship; Description of its Castle architectural scheme.

Focuses on the ways Puritans prepared their food in the early history. Information on the book "Key Into the Language of the Indians of New England," by Roger Williams; Fruit recipes and delicacies which were popular among the Puritans in the early history; Puritan way of making White Metheglin.

The article discusses the history of American cookbooks. The first cookbooks to be printed in America appeared only in the middle of the 18th century, and were mostly reproductions of English cookbooks. The first published was "The Complete Housewife" at Williamsburg, Virginia in 1742. Before 1800, two English cookbooks were reprinted, namely "The Frugal Housewife," by Susannah Carter and "The New Art of Cookery," by Richard Briggs.

The article presents the life and works of Duncan Hines, a businessman in Chicago which has become a professional food taster across the U.S. Hines became the author and publisher of a guidebook to eating used commonly by motorists and travelers. It was stated that his family has spent their weekends and vacations in travel.

This article presents tips for venison cookery. Each fall the U.S. sportsmen bag enough deer to make venison its fourth-ranking source of red meat. The supply is plentiful in these days. Before the advent of the home freezer, venison was a bag of game that could break a modern hunter's heart--especially hunters from the cities and the suburbs, which is where most hunters come from these days. Now, however, with the freezer waiting to store venison chops and cutlets and haunch roast and deliver them in prime condition any time during the next twelve months, a deer is a grand prize all the way.

Focuses on agricultural community of the U.S. Usefulness of oats and barley; Efforts made by the U.S. to increase agriculture production; Features of old practice of drying vegetables.

The article focuses on Jewish cooking. Jewish cooking today is an amalgam of contributions, picked up by generations of merchants and migrants who wandered the countries of the earth. In the melting-pot processes of the big city these culinary contributions have simmered down to a tasty heritage known as "New York-style Jewish cooking." Like most housewives, Jewish cooks are constant adapters, borrowing a cup of technique here, a spoonful of tradition there. In the mid-1600's it was Dutch immigrants to New York who brought the recipes for such back-home favorites as cucumbers pickled with garlic and dill, hearty cabbage dishes and a variety of herrings.

Shares an author's recipes for varieties of soufflés. Instructions for cooking cheese soufflé; Ingredients of hamburger soufflé; Preparation for corn soufflé.

Focuses on sweet corn in North American cultures. Corn rituals of various kinds in American culture; History of corn; Perception of corn as the staple of life in pre-Columbian America; Reference to Squanto, who showed the Pilgrims how to plant corn; Role of women in harvesting; Discussion of the corn harvest; Efforts by plant geneticists to engineer high-yield corn strains that will resist infection; Recipe for Creole Summer Corn Soup.

Presents information on a photograph of several people eating lobsters at a dining table.

Presents several recipes using honey, including Easter cake.

Presents several recipes for dinner, including Roast Turkey With Parsnip Dressing.

Features Gertrude Crum, the cook behind "Menus by Mail," a collection of recipes sent through mail. Reasons behind the success of the recipe collection; Family and career background of Crum; Outlook of Crum on cookery.

Presents a quiz about foods and cookery.

This article presents an analysis on the regional differences in taste which have produced a wide variety of succulent dishes for the adventurous palate. It discusses the regional likes and dislikes, of ways of cooking, of favorite dishes, food habits or eating habits that have grown up over several generations.

Presents several recipes. Eggs Sardou; Café Brulot; Bananas Foster.

Focuses on the traditional turkey supper held during the Vail Grange Fair at a town hall in Pomfret, Vermont. Cost of the supper; Other food served at the town hall.

Focuses on the favorite pheasant dish of Major Joe Foss from South Dakota. Procedures in cooking the dish.

Focuses on the preference of Alabama Senator John H. Bankhead on the corn stick menu being served at the Parrot Restaurant in Washington. Expertise of chef Creighton Porter in preparing the meal; Taste of corn sticks preferred by people from the South; Recipe of the corn stick.

The article presents views of Reverend Hooper R. Goodwin, rector of Trinity Church in Tilton, New Hampsire, on Rhode Island clam chowders. The article about clam chowders "New England Orgy," by T. E. Murphy was published in the August 28, 1943 issue of "The Saturday Evening Post." He insisted that clam chowders is made with milk.

The article offers tips on cooking popcorn, including the equipment and ingredients needed.

Highlights ways to cook leftover turkey after Thanksgiving. Recommendation that the leftover turkey can be prepared just like chicken á la king; Difference of creamed turkey with turkey á la king; Ability of visiting friends and relatives during Thanksgiving to consume the turkey.

The article focuses on the case filed by a landlady against a farmer who brought her a number of dressed turkey before Thanksgiving Day in 1930. The landlady, her staff and her boarders got ill after eating the turkey meat. Some of her boarders left because of the incident. The court ruled that the farmer is responsible for the lost profits of the landlady.

The article presents an anecdote about a method of serving a turkey for a Thanksgiving dinner.

The article focuses on digging for gooeyduck which is an oversized clam in Puget Sound, Washington. It is considered the finest four or five pounds of seafood in the area. The name gooeyduck originated from the Nisqualli Indian word gweduck or goeduck which means to dig deeply. Cooked gooeyducks are rarely seen on restaurant menus.

The article provides information on a national food in Mexico known as mole. The food was invented by a nun at a convent in Puebla, Mexico over 300 years ago. Mole is comprised of a turkey cooked with chocolate sauce. It is said that the Mexican food is popular among restaurants and homes in the country.

The article discusses the favorite Mexican dish of U.S. Senator Carl Hayden. He likes the solidity of frijoles, pink beans with black dots, which are simmered to tenderness, flavored with chili peppers and mashed into cooked bacon and its hot fat until creamy. He places two or three spoonfuls of the mixture in a tortilla, the national bread of Mexico, rolls it up and eats it in a Mexican fashion.

Focuses on roast wild duck, the favorite dish of Commander Harold Stassen, former governor of Minnesota. Procedure for cooking roast wild duck.

Features Maine-based author Kenneth Roberts. Comment on the fish chowder dish referred to in the short story "Down-East Ambrosia"; Photograph of Roberts during his childhood.

Presents several cases of boiled-onion racket wherein housewives made efforts to cut down turkey consumption in their households during holidays. Claim of the Nefarious Holiday Dinner Practices that such scheme is the oldest American rackets; Claim of the author that half of the male population has never eaten turkey liver with majority of housewives eat the liver before it goes to the table; Citation of various cases involving the boiled-onion racket.