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This newspaper page contains 8 articles. Subscribers can read the full text of each article.
Newspaper
Polk Progress
Location
Polk, Nebraska, United States of America
Date
Aug 21, 1941
Page
7
A vintage dessert guide presents fresh fruit desserts. It details Old-Fashioned Shortcake with biscuit dough layered with sugared fruit and whipped cream, plus a Cherry Sponge Custard Shortcake base using a custard sponge and fruit toppings.
This week’s menu features a cold meat platter devilled eggs and cucumber tomato celery and asparagus with browned butter. The dessert section includes cherry sponge custard shortcake cobbler red raspberry fluffs and a risen sponge cake base with berries plus a butter crumb arom a garnish.
The article explains washing berries only before use to prevent mold and spoilage. It advises selecting clean bright plump fruit with solid color and avoiding overripe berries that stain containers. Wash a few at a time in a bowl, then drain in a strainer or colander.
Lesson analyzes Hebrews 9 11 22 showing Christ as better priest and sacrifice. It frames the New Covenant as superior to Mosaic rites and emphasizes faith, redemption, and the efficacy of Jesus blood for conscience cleansing.
Virginia Vale surveys new film reviews and star shifts from "Peace by Adolf Hitler" to Dana Dale to Margaret Hayes. Highlights include RKO poll on marquee value, Mary Paxton on Hap Hazard, NBC radio trends, and Disney emblem on the North Carolina battleship.
A description of a dress pattern with a fitted bodice and full skirt designed for girls ages six to fourteen. Pattern No 8979 covers sizes 6 to 14 years. Size 8 uses 2 1 4 yards of 3 inch fabric and 2 3 4 yards of 144 inch binding for necklines and sleeve edges.
A department store elevator boy recalls a day when a fussy old lady asks why he feels sick. He replies that the motion and stopping don’t bother him. answering questions does.
A collection of household pointers for storage and food prep. Suggestions include rolling kitchen furniture for flexibility, reviving dried fruits with steaming, adding cornstarch to fudge for creaminess, preserving pickles in oil, and using potato water to clean decanters and similar bottles.
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