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Newspaper
Lawrence Journal World
Location
Lawrence, Kansas, United States of America
Date
Jun 17, 1963
Page
20
Egg custards are a popular June treat as eggs are plentiful. Learn a basic soft custard recipe with milk eggs sugar and salt, plus cooling and flavoring tips. Possible issues like weeping and curdling are explained with remedies and variations including Soft Custard Whip Fruit Delight and Floating Island.
Tips to enhance milk's appeal include using colored or decorated glasses and frosted glassware. Varicolored coaster baskets add a party touch, especially suitable for summer gatherings.
A fragmented Q A list on marriage attitudes with false responses and only one true statement. It notes that deep friendship can bind partners, routine hurts, social activity helps, and that total sharing isn’t necessary for happiness. It ends by instructing to score based on correct answers.
Dairy foods remain a versatile staple in today’s diet, supplementing flavors and nutrition. Using sour cream cottage cheese and ice cream with various seasonings creates quick appetizers and desserts. Shredded cheddar in crusts adds flavor twists to pies, making dairy economical and appealing.
A humorous notice notes that wearing false teeth helps cows regain weight and gain years of useful life as Sweden exports steel dentures for cattle.
A study finds teen age girls are the most poorly fed group in the United States with diets low in ascorbic acid and calcium. Many have not learned the importance of a balanced diet, yet more are marrying and many will become mothers in the near future.
Porterhouse or t bone steaks cut to about 1 inch thick weighing around 144 pounds each. Melted butter and crumbled blue cheese are stirred with chopped chives and pepper to finish.
Broil steaks to desired doneness about seven minutes per side. On a hot platter combine butter blue cheese and chives then coat steak as you transfer it. Sprinkle with freshly ground pepper and serve immediately. Serves six.
A Chain Store Age report shows Cheese products contributing nearly two percent of overall food chain gross profit dollars. The finding highlights cheese as a steady profit segment amid broader earnings trends.
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