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Newspaper
Athens Messenger
Location
Athens, Ohio, United States of America
Date
Apr 16, 1935
Page
15
A. E. Whaley of Athens Ice & Company promotes a humidity balanced cooling system for refrigerators. He claims the ice based unit cleans air, removes impurities, and protects food while maintaining a controllable temperature range and easy cleaning.
The article offers themed salad ideas for entertaining, emphasizing garnishes and presentation. Cantalupe canoes hollowed cantaloupes float on a mayonnaise wave. Crispy Crunches layer marinated vegetables in lettuce cups with eggs and asparagus. California Frozen Salad blends figs dates pecans and cream cheese with whipped cream, then molded and frozen. Shrimp salad is noted as a closing item.
A cool fruity punch recipe combines grape juice water sugar and mixed citrus juices. Cook a sugar syrup twelve minutes then mix in grape juice orange juice lemon juice and water. Chill with ice and top with ginger ale just before serving. Serves twelve.
Pittsburgh experts report that removing oxygen from steel makes it less prone to cracking under cold work. Dr C H Herty Jr and B H Daniloff presented findings to the Metallurgical Advisory Board at Carnegie Institute of Technology. Two years of experiments show oxygen causes aging and that aluminum added to steel removes oxygen, delaying aging.
Combine two cups tomato juice and two cups sauerkraut juice with lemon juice percent, salt and pepper. Chill in the refrigerator until ready to serve.
A recipe details a dual purpose dish serving as both salad and dessert. It combines gelatin with apricot puree and orange juice, folded with whipped cream and mayonnaise, layered over bread crust and served with lettuce and French dressing after chilling or freezing.
The article explains a practical rule for refrigerator storage. It says three cubic feet plus half a cubic foot per family member yields adequate capacity, with six cubic feet for a family of six. It warns size limits waste and stresses checking capacity before buying, per Athens dealers.
The Consumers' Guide of the U S Department of Agriculture states there is no practical difference in nutrition among beef veal pork and lamb. Hash or stew from plate beef is as nutritious as porterhouse or sirloin steak.
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