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This newspaper page contains 6 articles. Subscribers can read the full text of each article.
Newspaper
Scottsdale Progress
Location
Scottsdale, Arizona, United States of America
Date
Jun 13, 1968
Page
4
The piece traces Father’s Day from Greek customs to an American origin by Mrs. John Bruce Dodd in Spokane, noting her father’s Civil War service and six children. It mentions Coolidge designating the third Sunday in June in 1924 and suggests chocolate cake as a popular Father’s Day dessert from grocer freezer options.
A recipe feature highlights Swiss steak De Luxe using round steak and vegetable stock, with a Caesar salad simplified by herb seasoned cube stuffing for croutons. It notes frozen freshness of cakes and suggests fruit juice to start a meal, reflecting home cooking advice from the era.
This piece showcases Alaskan Sourdough Hotcakes with a starter method linked to Seward's Fo'c'sle restaurant owner Mrs Harriet Waggy. It also includes recipes for beef stew with vegetables Caesar salad and a tangy hot dog sauce, plus breakfast bake guidance and cooking tips.
A playful guide to celebrating Father’s Day with kids helping in cooking and decorating. Older children plan meals and shop, younger ones decorate, while the Camelback Cowbelles of the Arizona Cattle Growers Association offer beef centric ideas like a Father oriented breakfast with hot cubed beef and eggs to start the day.
Readable segments describe Cowbelles sponsoring beef cookery demonstrations at the Gas Appliance Show in Case in Chris Town at 7 30 pm with door prizes and samples. The piece notes summer foods in Scottsdale markets and introduces jicama root as a novel, no cook thirst quencher from Earl's Market. It adds tips on using chipped beef for quick meals and mentions June brides and fresh produce availability.
A colorful salad recipe combines tongue, macaroni and vegetables with French dressing. Use boiled tongue about 50 minutes per pound for tenderness, mix with lima beans radishes celery green pepper sweet pickle and macaroni, then chill and serve in lettuce cups for 6 to 8 servings.
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