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Newspaper
Polk Progress
Location
Polk, Nebraska, United States of America
Date
Feb 01, 1951
Page
2
Glamorous desserts and beverage pairings ease entertaining this winter. Recipes include Chocolate Cream Puff Pie and Miniature Cherry Tarts with cream cheese rosettes, plus Washington Cream Pie and Almond Torte with almond filling and ganache-like layers.
The article surveys a brewing crisis in the west coast football scene as presidents debate eliminating or reworking the Rose Bowl amid strong Big Nine losses and national draft pressures. It notes Notre Dame stars like Groom may depart, platoon system questions, and possible heavy cuts across football, baseball, and other major sports in 1951.
Disparate calls in Washington favor bipartisan unity with Governor Dewey as potential secretary of state, citing past cross party moves by Roosevelt. Acheson may bow out to ac common goal, while Dewey and Adm Sherman figure in Navy plans amid Korea war gains. Morse武 shifts stance denouncing further anti labor campaigns and Langer protests the policy committee lineup.
A columnist suggests budget friendly touches for meals. It notes two slices of fried crumbled bacon and olives to elevat e split pea soup. It also offers a simple dip using Calavo seasoned with curry powder garlic and Tabasco for potato chips.
The passage gives practical steps for sealing string to prevent slipping, cleaning stone or brickwork with hot water and soap or pumice ammonia paste, and a clay ball setup to keep brushes ready for glue use. It ends by advising on saving wear and tear with simple maintenance.
The note suggests using an ice wrapped rag to dampen envelopes, hot vinegar to soften vegetable glue, and vinegar drops to keep glue workable. It also mentions colorless nail polish as a glue substitute, candle wax to protect ink addresses, and chimney soot as fertilizer if salt free.
In two years Marlys Classen has won nine blue ribbons at the Nebraska State Fair 1950. A champion cook she praises Fleischmanns New Improved Active Dry Yeast for fast rising consistent results and easy use. She urges bakers to use yeast for wholesome nourishment and tasty yeast raised treats.
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