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Newspaper
The Montana Standard
Location
Butte, Montana, United States of America
Date
Jun 23, 1944
Page
11
The War Production Board projects 4 million gross jars this year up from 3.2 million last year to supply homemakers and new containers. An additional 40 million gross closures are planned with porcelain lined zinc caps appearing for the first time. The guide explains proper use of metal self sealing lids, testing seals, and precautions to avoid spoilage.
A local dairy producer promotes a line of pasteurized milk and cream products along with butter milk a chocolate dairy drink and cottage cheese emphasizing freshness and quality for families.
Calavo Accordion Salad combines ripe Calavo pears with sliced canned cling peaches for a vibrant dish. Garnish with salad greens and arrange peach slices on plates, then serve with French dressing on the side. Salting and lemon juice preserve color while handling pears.
S Sgt Joe M Baer the 27 year old Wisconsin lumberjack chef who fed President Roosevelt and generals Eisenhower Clark Doolittle and Patton in North Africa. He prepared canned ham pineapple sweet potato and apple cobbler from Army rations and joined the mess line with the others.
The capital letters next to dishes in the master menus indicate exchangeable items. Breakfast offers fresh berries or griddle cakes. lunch includes scalloped carrots salad and others. dinner lists several exchanges such as asparagus with cheese sauce buttered peas parsley potatoes and desserts, with multiple options and substitutions.
The record outlines breakfast lunch and dinner offerings with items such as fresh strawberries in breakfast and courses including creamed asparagus on toast pork shoulder roast with brown gravy mashed potatoes buttered spinach and an assortment of vegetables and sides plus desserts like hot milk cake with lemon filling or rhubarb strawberry roll.
A concise trio of courses shows options for a light meal: grapefruit or tomato juice as the starter, followed by cream of snap bean soup, and a cottage cheese and prune salad for the main course.
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