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Newspaper
Daily Review
Location
Hayward, California, United States of America
Date
Mar 19, 1958
Page
19
A feature highlights the supermarket checker role and customer praise for the women staff. It notes the efficient, versatile checkers who inspect items, handle cash, answer questions, and maintain accuracy. The piece also lists fresh buys like meat, poultry, fish, eggs, vegetables, fruit, and staples, emphasizing value and variety.
French expert Max Blouet, a hotel figure, says eggs are a separate course in meals. He notes French practice of serving eggs as hors d oeuvres, between soup and main, or as shell eggs cooked at night, contrasting U.S. views of eggs as breakfast-only.
Perch fillets, caught fresh and frozen, are now offered in one pound packs in local markets. The recipe features baked perch with almonds, raisins, gingersnaps, onions, soy sauce, pickling spices, bay leaf, lemon, brown sugar, and vinegar. Fillets are poached, baked 20 minutes at 300 degrees, served with pineapple rice casserole and marinated green bean salad, with rum desserts suggested.
A suggested Mornay sauce to accompany fillets of sole. Begin with a medium white sauce of butter flour and milk, season with salt, then beat in extra butter and mix in Parmesan and Swiss cheeses until melted. Serve hot in a sauce boat.
Four methods to warm hot cross buns, featuring foil wrap, paper bag, covered skillet, and original package heating. Each method uses specific temps and times to serve buns warm with butter and a cross of icing.
The banana can be used in many ways from simple frying to baking. This guide describes browning bananas as a vegetable, speedy broiling, and a walnut frosting for loaves and layer cakes using butter or margarine, brown sugar and coffee flavor.
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