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Newspaper
The Chronicle Telegram
Location
Elyria, Ohio, United States of America
Date
Jul 17, 1954
Page
3
Simple outdoor cooking tips note garlic salt as a time saving flavor booster for hamburgers. Three salts are highlighted garlic onion and celery with instructions to season uncooked patty halves before grilling on charcoal for about 15 to 20 minutes yielding five servings. The piece also suggests garlic salt on fish steaks and Danish sandwich bread with margarine for added zest.
In a breezy diary like piece Pat Mason describes a summer picnic among Lake Erie beaches. Teens snack on hot dogs and marshmallows, toast them, and later swim amid seaweed and waves. Some try water sports while others fish or raft. The day ends with sunburn indigo fatigue and beach comings and goings.
A reminiscence of picnic fare offering savory crackers with cheese and jelly, graham cracker sandwiches with peanut butter and honey, and hearty meat fillings like liver sausage or luncheon meat. Include meat loaf with eggs, potato and macaroni salads, cabbage slaw, and simple desserts such as date bars and cupcakes for easy carry.
It introduces decorative serving pieces with double duty earthen ware patterns and new shapes. Finished with a color-seal process for dishwasher safety, they resist cracking and chipping. Starter sets include four dinner plates, bread and butter, cups and saucers in appealing brown, yellow and charcoal mushroom patterns on sand and white grounds.
The writer argues for simple picnic plans over large, chaotic outings. He describes a modest picnic basket with basic foods, then offers practical DIY cooking tips for juicy hamburgers and a cooler filled with drinks for an easy, inexpensive backyard gathering with friends and relatives.
Prepare a luncheon salad loaf by layering buttered bread with a chicken slice and a water cress cream cheese mix. Slice into four blocks, frost with mayonnaise sour cream blend, refrigerate, and serve garnished with tomato cucumber and extra water cress.
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