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Newspaper
Athens Messenger
Location
Athens, Ohio, United States of America
Date
Oct 18, 1945
Page
9
From Chicago test kitchens comes a biscuit mix recipe yields nine cups, plus a Creole meat filling and Creole topping for a 9 inch basket. Ingredients include flour, baking powder, salt, and shortening, with directions to bake at 425 degrees for 15 to 20 minutes and fill with Creole mixture.
A compact recipe feature provides a grape jelly roll with citrus variations. It lists ingredients for a 15x10 inch roll and includes method steps from whipping eggs and folding in flour to rolling the cake with jelly and a rich lemon filling. It also notes alternatives such as chocolate pudding filling and a butter sponge variation.
Mrs Helen Lewis of Gallipolis requests reprinting the Green Tomato Sweet Pickles recipe from The Messenger. It lists green tomatoes onions salt vinegar brown sugar spices and steps to soak rinse boil and cook until clear, plus a spareribs and sauerkraut bake set at 300 for two and a half hours.
Several groups schedule Thursday evening activities including Class with Mrs. Morrison at Sunnyside and the Athens Grange meeting at Grange Hall. Friday features multiple circles of the Woman's Society of Christian Service at various homes plus a Current Events Club gathering hosted by Mrs. Williams and a WSCS session at Richland Avenue Methodist Church with Mr. Wooster leading.
An advertisement extols Artid cream deodorant for women, claiming it avoids underarm odor and skin irritation and does not stain clothes. It touts quick drying, antiseptic properties and fabric safety with a Seal of American Institute of Laundering approval, priced 39 and 59 cents plus tax.
A wartime style recipe note describes Sausage Apple Betty with sausage meat layered with apples onions and cracker crumbs baked at 350 degrees for 30 minutes. It also lists Fish Flake Loaf with cooked fish crackers onion celery parsley chilli sauce milk egg whites baked in a leaf pan at 330 degrees for 40 minutes.
Recipe for fried oysters uses two dozen large oysters seasoned with salt pepper floured, dipped in mayonnaise then breadcrumbs and egg, then fried to a golden brown. Oysters are drained on paper towels after frying.
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