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Newspaper
The Chronicle Telegram
Location
Elyria, Ohio, United States of America
Date
Jul 03, 1935
Page
4
Fresh faces on menus charm diners by rotating recipes. A sample shows peas with glazed carrots and mint, mashed potatoes with butter and egg, new potatoes creamed with peas, tuna salad on lettuce, lamb patties with grilled pineapple, and baked mackerel with Bechamel.
The article advises planning menus to use leftovers for two meals, saving food, time, and fuel. It suggests repurposing meat and stew as pie fillings or mushroom caps, and outlines recipes for chocolate ice cream, strawberry cream, honeyed ice cream, pineapple ice, and a chicken stock sauce with egg yolk, all made by steps that reuse prepared components.
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