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Newspaper
Athens Messenger
Location
Athens, Ohio, United States of America
Date
Apr 11, 1946
Page
13
A 1940s style Easter feature offers two dessert and brunch ideas. Lemon Easter eggs mix yolks with lemon juice garlic salt mustard and herbs to fill egg whites, with serving suggestions for celery or casseroles. A Dutch-oven omelet uses lemon juice and orange, folded with orange sections, sugar and eggs. Also included are a brunch menu and a decorative Easter centerpiece idea featuring toy rabbits and spring flowers.
Fruit desserts include a fruit crisp and toasted pears with simple ingredients like tart apples lemons oats corn flakes and a lemon cream sauce. Directions cover mixing layering baking and serving with milk or cream.
Spring menus feature two oil free dressings with easy fruit base notes. Orange peanut dressing blends lemon and orange juice with peanut butter to top naval orange slices. A lemon enhanced sauce for seafood and a cooked fruit juice dressing add color to desserts and puddings.
The scenario notes a wife’s overseas friends cause friction with her husband. The recommended approach is to balance time with friends by meeting them during the day or when the husband has his own plans, avoiding daily friction and preserving harmony in the marriage.
A readable column advocates enjoying meals while avoiding waste and stressing the social duty of nourishment. It cites Ben James of Consumers' Guide and a visiting Englishman on food waste, then recalls Ireland’s frugal meals and a Cornett University nutrition board praising 80 percent extraction bread as nutritionally superior to unenriched flour.
A topaz colored wool swagger coat moves for spring and summer wear alongside suits dresses or shirt and slacks. It features a nail studded belt to add depth to armholes and embraces a hippie inspired look.
Shredded cabbage plus green and red peppers join celery seed and mayonnaise for a classic coleslaw. The cheese dessert uses cottage cheese pressed and sweetened, then molded with strawberries for a heart shaped dish.
A scarce beef era prompts a housewife to use spareribs with sauerkraut. This one dish, time saving and easy to prepare, feeds four. The method covers soaking bread crumbs, seasoning spareribs, searing, then cooking with sauerkraut and water until tender.
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