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This newspaper page contains 7 articles. Subscribers can read the full text of each article.
Newspaper
Polk Progress
Location
Polk, Nebraska, United States of America
Date
Mar 22, 1945
Page
6
Kathleen Norris asks what has happened to honor and fidelity of American women in the war era. She cites a military official claiming one in three married soldiers receives letters implying wives are unfaithful, risking morale.
Miss Morris denounces disloyal wives as saboteurs wrecking morale of servicemen. Absence in war breeds illicit romance and divorce requests, harming couples and endangering national effort.
The article explains that washing alone doesn’t ensure cleanliness if dish cloths remain wet. It advises scalding dishes after washing to remove bacteria, boiling dish cloths and towels, and using yellow laundry soap with hot water as a disinfectant. A teaspoon of concentrated lye added to towel boiling water can whiten towels and kill germs.
A homeless refugee child named Truly Bright approaches Lydia Denton at the Wong compound. She recalls past kindness as he presents a bamboo basket holding three red eggs for a newborn son, prompting Lydia to reconsider her plans and rekindle duty and love.
In 1944 the average civilian ate 143 pounds of meat, this year about 134 pounds per person. Pork and beef supplies are tight. high beef grades go to the armed forces. Mrs. America must stretch meat with dumplings bread dressings rice and other substitutions. A Lamb Stew With Dumplings recipe is provided with steps and dumpling mix details.
A collection of home cookery notes with menus and recipes including Lamb Stew with Dumplings Liver Supreme Spicy Meat Loaf and Baked Trout With Tomato Sauce. Instructions cover ingredient prep marinating browning simmering and baking with tips on serving and flavor boosters.
The guide advises extending ground meats with bread crumbs rice or crackers and adds vegetables like carrots onions potatoes green beans tomatoes and cabbage to stretch stews roasts pies and patties. It suggests meat pies with biscuit crusts and using gravy to enrich mixtures.
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