Ye Indians are hungry tonight! Be a friendly Pilgrim and serve your little tribe a real turkey dinner. Besides tender slices of succulent turkey, there’s old-fashioned dressing, fresh-tasting peas, and mashed potatoes. Expensive? Indeed, no! Just tastes expensive!
thank goodness for Banquet frozen foods.
Banquet Turkey Dinner
Banquet Beef Dinner Banquet
Fried Chicken Dinner
Banquet Ham Dinner
From Look. November 17, 1964.
By Gaynor Maddox
We stopped for tea recently at the home of Mrs. Mark Alton in Chestnut Hill, Mass. Like most New Englander’s, she’s always prepared for any emergency. She generally has on hand a tea bread – usually made with some sort of fruit – to keep it moist and fresh, for several days. Her favorite is a recipe for an Apple Tea Bread in the family for four generations.
Another Alton specialty for tea is dressed-up baking powder biscuits. She simply puts a slit in the top of each biscuit while they’re still hot, and dabs a bit of honey, jam or marmalade in each slit. This makes for ease of handling cup and biscuit during tea-drinking sessions.
She says a good cup of tea must be properly made and insists it doesn’t matter whether you use tea bugs or loose tea. The important elements are: (1) a teapot, (2) boiling water, (3) one teaspoonful tea per cup or one tea bag per cup and, (4) uninterupted brewing time 3 to 5 minutes.
Apple Tea Bread
(Makes one loaf)
Three-fourths cup brown sugar, firmly packed.
1/2 cup butter or margarine.
2 eggs, slightly beaten.
1 cup cooking apples, chopped.
2 cups flour.
4 teaspoons baking powder.
1/2 teaspoon cinnamon.
1/4 teaspoon nutmeg.
3/4 cup chopped nuts.
Cream sugar and shortening. Beat in eggs. Stir in chopped apples. Mix thoroughly. Sift together dry ingredients. Stir in chopped nuts. Combine with creamed mixture. Mix thoroughly. Pour into greased loaf pan. Bake in 350-degree F. oven 45 minutes, or until done.
Note: Fruit tea breads keep well for several days.
Honey Baking Powder Biscuits
(Makes about 14 biscuits)
Two cups flour.
4 tablespoons baking powder.
1 teaspon salt.
4 tablespoons shortening.
3/4 cup milk.
Honey.
Combine and sift dry ingredients twice. Cut in shortening with pastry blender until mixture resembles corn meal. Gradually stir in milk, with a fork, until a soft dough is formed, or until all flour disappears. Turn out on floured board; knead lightly about 1/2 minute. Pat out or roll dough to 1/2 inch thickness. Cut with floured biscuit cutter. Place on greased baking sheet.
Bake in hot oven (45O-degrees F.), 12-15 minutes. While still hot, with a knife, make a deep slit across top of each biscuit. Pour in about 1/4 teaspoon honey. Insert half waInut or pecan in each.
TOMORROW’S” DINNER: Pot roast with vegetables, boiled potatoes, rye bread, butter or margarine, green pepper and cabbage slaw, maple nut layer cake, coffee, tea, milk.
Taken from The Flitchburg Sentinel. Flitchburg, Massachusetts. February 11, 1951.
Guest Husband
“Geoff is away on business most of the week. The first time he arrived home unexpectedly there were only meat left-overs to eat. I ran to my neighbour, who most generously helped me with good things from her shelf of Batchelors canned foods. Gorgeous Batchelors soup, tender Batchelors peas, luscious Batchelors fruit – what a treat! Home from abroad, Geoff has awarded me nylons. He thinks I’m the wonderful one!†Give your family Batchelors foods today.
‘B’ for Batchelors
RECIPE FROM BATCHELORS BEE
Peaburgers (for 4 people)
1 can Batchelors peas; 2 teacups brimful stale breadcrumbs; 2 level teaspoons salt; 1/4 level teaspoon pepper; 1 tablespoon ketchup or piquant sauce; 1/4 level teaspoon mustard; 3 tablespoons thick brown gravy; pinch herbs; 1 egg (optional); 2 tablespoons chopped onion.
Chop and fry onions in a little fat and water until soft. Mash peas and mix all ingredients together including onions. With floured hands form into eight shapes. Fry in shallow fat for 10 minutes. Serve with potatoes and gravy.
Batchelors Wonderful Foods
English Canned
Soups • Vegetables • Fruits
BP/22/414/65
From Woman’s Weekly. April 15, 1950.
Your Personal Health
By William Brady, M. D.
Dr. Brady will answer questions pertaining to health but not disease or diagnosis. Write letters briefly and in ink. Address Dr. Brady in care of The Tribune. All queries must be accompanied by a stamped, self-addressed envelope.
“There is no Justification,” says R. H. A. Pllmmer, distinguished British authority on nutrition, “for the statement so often made that white bread eaters get plenty of vitamin B from the rest of the mixed diet. The chief natural supply of this vitamin is in the seeds of plants, and if the germ and bran are removed from our staple cereals in the milling, the vitamin B is removed and its loss can be compensated only by the addition of some specially concentrated vitamin B food such as yeast extract. The amount of yeast used in ordinary bread is too small to be of any account.
A distinguished American authority, O. A. Cowgill says: “Students of nutrition now emphasize a greater use of the so-called ‘protective foods, which are primarily milk, green vegetables and fruits… Taking the distribution of foods characteristic of the average American diet described by Sherman as a basis of estimation, Jolllffe’ finds that one would have to consume dally a combination of 625 Qm. (1 & 1/4 pounds of fruit, 600 Gm. of potatoes, 880 Gm. of other vegetables and 1260 cc. (4 & 1/2 pints) of milk. This combination is, of course, impossible because of its bulk.”
It was Jolliffe, by the way, who made this comment on the change in food habit In this country in the past century, referring to the milling of wheat especially:
“It seems, therefore, that a 55 per cent fraction of the calories in the American diet of 1840 containing a minimum of 600 international units or vitamin B1″ (and of course proportionate amounts of all of the other entities or factors in the natural vitamin B complex) “has been replaced in the contemporaneous American diet by a like fraction containing only about 50 international units.”
The old fogy practitioners who assure people that a reasonably varied diet provides all the vitamins one needs and the half-informed chemists who assure people that consumption of the protective foods compensates for any vitamin shortage in other foods, have some explaining to do—but they never explain nor apologize for their mistakes. Like the great Pooh-Bah of the A. M. A., these experts who insist the grocery store and dairy and market is the place to buy vitamins can do no wrong. If they make mistakes they know the public is too dumb to remember. They have to explain also their Inconsistent attitude In regard to getting the vitamins we require to maintain good health and functional efficiency m the natural form (that is, as the vitamins grow, in food, such as vitamin B complex in wheat) and on the other hand bestir themselves so actively in promoting the so-called “restoration” of white flour—adding synthetic thiamin, which, they imply, will give people the vitamins our ancestors got from whole wheat flour a century ago.
Men, women or children who cannot or will not eat one-quarter pound of wheat germ daily should at least manage to eat that much or more plain wheat daily. For Instructions and recipes send stamped envelope bearing your address, and ask for pamphlet “Wheat to Eat.”
From The Bismark Tribune. Bismark, North Dakota. February 20, 1941.
…For the woman who thinks she hates to cook.
If you are one of the many women to whom cooking is a necessary chore, Good Housekeeping’s Cook Book for The Woman Who (Thinks She) Hates to Cook was written especially for you.
Canned and frozen foods, mixes and dehydrated foods can be used in a variety of ways that make them individually your own. Weekend cooking for week-night eating is another suggestion and the recipes for leftovers will tempt you to cook too much just so you can try them out.
The cookbook section is on sale now in area food stores for 19 cents. If YOU wish to receive a copy by mail, send 25 cents in coin to The Mansfield News-Journal.
Taken from the Mansfield Observer. Mansfield, Ohio. May 30, 1956.
Women:
Have you a household problem to solve? Write your question clearly, sign your name and address, enclose a three-cent postage stamp and mail to The Woman’s Edition The Gazette Washington Service Bureau. 1018 18th Street, Washington. D. C.. for a personal reply
Don’t telephone: write as directed.
Q. How are cracklings prepared for food?
A. Cook the rinds in a large kettle over a medium fire. The kettle should be covered until the fat has cooked out. Then uncover while the rinds brown. Remove from the kettle and drain.
Q. Should I continue to use “junior” on my cards after my father’s death? My mother is still
living, and of course, she bears the same name as my wife.
A. This is somewhat a matter of personal taste but strict etiquette requires the dropping of the suffix “junior” and your mother becomes either Mrs. John Smith, senior, or, preferably, simply Mrs. Smith.
Q. Are twins and triplets usually smaller at birth than single children?
A. Although they are often less fully developed at birth, twins and triplets measured at 6 years of age do not usually show any appreciable retardation of growth.
Taken from The Charleston Gazette. Charleston, West Virginia. February 28, 1941.
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