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Results 71 - 80 of 90
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Menu Classique

August 1954
magazine

Roughing it with Gramp

Gramp always had an idea, in 1920, when he and I and Mama crossed and recrossed America, why the covered wagons went West and didn'r come back.
December 1953
magazine

Food Flashes: February 1951

Is there any better dessert after a dinner than a red-meated grapefruit broiled with sweet sherry? Or dress the halves with a cherry or a dot of cranberry, or drizzle on honey.
February 1951
magazine

Food Flashes: January 1951

Cherries Jubilee is a beautiful name for a beautiful dessert. The better restaurants serve this wrapped in blue flame and steeply priced. $1.50 a portion or thereabout.
January 1951
magazine

Food Flashes: November 1950

News from the Grace Rush kitchen out Cincinnati way: The dark Martha Ann fruitcake, which built the business, has a new honey-gold sister, white fruitcake by name.
November 1950
magazine

Food Flashes: August 1950

Dark red, clear as crystal, it pours from the bottle, a smooth, velvety syrup with a glistening look. Ribena by name, made from pure black currant juice and sugar, not a thing else.
August 1950
magazine

Tricks of my Trade

July 1950
Keywords
louis diat,
france
magazine

Food Flashes: May 1949

Rain or shine, spring's in the bones. Undeniable evidence at Ye Olde Herb Shoppe, 46 Dey Street, New York. Here are spring tonics for sale, the old-fashioned kinds made of bark, seed, and berry to turn into teas to quicken the blood....
May 1949
magazine

Food Flashes: February 1949

Hit the jack pot of all things good—the Jack Pot Beans, a product of Hitching Post Foods, Inc., Savannah, Georgia. These beans are the big, mealy limas, cooked Southern style with brown sugar.
February 1949
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