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This newspaper page contains 6 articles. Subscribers can read the full text of each article.
Newspaper
Daily Review
Location
Hayward, California, United States of America
Date
Oct 06, 1963
Page
9
A vintage pantry plan lists a Sunday dinner featuring beef roulades with potatoes peas and gelatin dessert plus a lunch menu of crunchy jelly cookies. It provides cookie dough steps with cornflake crumbs and jelly centers and outlines a skillet chicken dinner with rosemary and thyme notes.
Oriental Egg and Shrimp Sandwiches adapt a classic dish into a baked custard filling of eggs bean sprouts shrimp milk and seasonings baked in custard cups then served on hamburger buns with tomato slices and watercress a soy sauce option adds extra flavor a nutrition note highlights 235 calories per serving in a family supper context
Sunday features an extra special menu with Cold Almond Chicken and Minted Pear Jam as a centerpiece. The recipe provides a chicken salad with celery and dressing, peach slices and almonds, plus steps to refrigerate before serving. Minted Pear Jam recipe combines Bartlett pears with lemon, mint, and green coloring, cooking and cooling to jar for freezer storage.
Natalie Gittelson surveys Claudette Colbert in Broadway’s The Irregular Verb to Love. The piece highlights Colbert’s mature style avoiding youth-clinging looks with line, fabric and color centered wardrobes. It notes slender lines, soft wools silks, crisp whites, and minimal jewelry as the key to radiantly young but not foolish forty.
Reader questions cover when to use round or straight eyes in hook and eye sets and how to alter wrinkles indicating a too-wide dart or too-tight hips. Also details on reversing skirts and matching plaids, measuring chest and bust for pattern alterations, with practical step by step guidance and notes on reader participation.
A compact Pacific island adaptation gains favor as a preface to Chinese menus. Marinate 8 chicken livers with water chestnuts, curry, ginger and soy, wrap in bacon, broil 5 to 7 minutes until crisp, and serve hot with sweet sauce. Makes two dozen appetizers.
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