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Newspaper
Athens Messenger
Location
Athens, Ohio, United States of America
Date
Apr 19, 1945
Page
9
Miss Judy Kahler of Rome economics at Ohio University suggests a simple luncheon dish for children. Scrambled eggs cooked in bologna cups form a nourishing meal. bake into grill cups, fill with eggs, and serve while moist and soft at lunchtime tomorrow.
Five guests and friends gathered at the rural home of Mrs. Erme Stalder to celebrate birthdays, with a Saturday night potluck supper in honor of Betty Palmer, Mary Leo, Betty Dinsmoore, Jennie Risley, Alberta Fissell, and others, as Helen Metcalf noted.
A festive spring party plan features dainty iced cupcakes with decorative frosting suited for gatherings. Includes a cake recipe yielding 234 dozen medium to large cups, plus asparagus gratin and a full menu for breakfast lunch and dinner with lamb, salad, and desserts.
A reader notes manners with neighbors about returning toys and property. The culinary section describes asparagus on toast with butter sauce, detailing preparation steps from washing to boiling the spears to make a rich hollandaise like sauce and serving. It mentions whale meat as a Faroe Islands delicacy.
Resourceful Athens homemakers turn to domestic rabbit as a tasty ration substitute. Rabbit is economical zero waste, low fat, and a good hot weather protein. A savory flour dredge and bacon fat brown the meat, then simmer with onion and bay leaves, finished with a vinegar sauce and dumplings. Served with beans and baked apples, it’s healthful and practical. Corporal Mullins reports seven day furlough in London and Scotland, visiting the war museum with statues of Washington, Lincoln, Roosevelt, Mussolini, Hitler, MacArthur, Eisenhower and others. She notes hearing bombs during travel and witnessing destruction.
Judy Kahler of Ohio University explains how rationing homemakers extend meat by adding cereals and fresh vegetables. One pound of ground meat can feed four, but with additions it serves five to six or more, per her home economics tips.
Recipe fragment lists ground meat and grated raw carrot with salt pepper onion and drippings. Instruction begins to combine carrots and ground meat, but the text is incomplete and lacks full method or measurements. Targets home cooking guidance with a basic meat carrot mix.
Instructions describe making meat balls with beaten egg flour and seasonings then browned and simmered. Also details a sausage stuffed green pepper dish with cooked rice and tomato soup baked at 350 for 45 minutes.
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