Job Corps Cooks Feed Nearly 100 Boys Daily at Catoctin Camp
At Catoctin Job Corps Camp, 96 to 108 trainees are fed three meals daily by a staff of five cooks and three trainees using Army style menus. The camp, first to open, blends academic training with carpentry, electrical, masonry, and cooking, while integrating with the Interior Department and General Services Administration for food supply.
MENTIONED IN THIS ARTICLE
Martha Odgers
Catoctin
Bob Sill
David Warthen
Office of Economic Opportunity
United States Park Service
Department of the Interior
The
Park Service
National Park
Catoctin Mountain
Bir
General Services Administration
Army
Thurmont
Hagerstown
Frederick
Frank Menefee
Pennsylvania
Blueberries Tasteful Use and Preserving Tips
An extension agent notes July peak for blueberries, explains cultivated versus wild varieties, and marketing. It covers selection, storage up to a week or ten days, washing tips, and nutrition in vitamins A B C. Provides two recipes Blueberry Buckle and Fresh Blueberry Crisp with steps and yields.
MENTIONED IN THIS ARTICLE
Adele F. Miller
Home Economics
Winchester Hall
New Jersey
Canada
Us.d
Table Top Art Home Furnishings Take Way Out Look With Fashions
An early look at 1965 home fashions highlights scrambled patterns in interior design and a new Table-Top art form. It notes Mexican influence fueling inexpensive, hand crafted elements, and a casual, confident approach to entertaining at home without costly help.
MENTIONED IN THIS ARTICLE
Joseph
Paris
Sparsleys
Tex
Mexico City
Mexico
France
Spain
Japanese Consomme Combines Tuna And Garden Vegetables
Japanese consomme blends tuna with spring vegetables in clear stock. Tuna sourced from Terminal Island and Japanese fishermen dominate supply as tuna travels the Pacific. Recipes include Tuna Spinach Soup with carrot flowers and lemon garnish and Tuna Radish Soup with potatoes and radishes, both using bouillon and monosodium glutamate.
MENTIONED IN THIS ARTICLE
Fujiyama
Terminal Island
California
Pacific
Pinwheel Steak Bake with Walnut Mushroom Filling
A flank steak is rolled with a filling of walnuts mushrooms parsley sour cream and crushed potato chips then baked at 350 degrees. A sherry mushroom sauce finishes the dish and forks are used to cut the roll into slices for serving.
Also Mentioned on This Page
Dave Fortune
Dave Ayere
Leroy Arnold
K.P
Job Corps
H.E
the News
Maryland
Cor. Market and All Saints Sts
Ajax
Autocrat
Goetze
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