Tag "food"
Songbirds for Food (Sep, 1936)

Songbirds for Food

Hundreds of thousands of migratory songbirds are being snared and trapped for use as food in Northern Italy.

BECAUSE of shortage of meat, partly forced through the League of Nations sanctions against Italy, the trapping and shooting of migratory songbirds has been lately revived on the Asiago Plateau in Northern Italy.



HERE’S a meal that’s going to keep them exclaiming. A most excellent dinner from —did someone say “from soup to nuts”? Nothing so commonplace, if you please. From Clam-Juice Cocktail to Floating Heart Montmorency is more like it! And in between, delicious Spaghetti Caruso, Lamb Chops Vanderbilt prepared in smartly different fashion, and a Romaine Salad fragrant with luscious fruit. A novelty menu, yet inexpensive and simple.




VERY great banquet begins with turtle soup, so that the traffic in these curious creatures is naturally a very profitable one, though extremely precarious withal. In the first place, while there are a great variety of turtles in tropic waters, only one kind is of any use for the much-sought soup.

Fame and Fortune from Sandwiches (Sep, 1936)

Fame and Fortune from Sandwiches

The Sandwich King of Denmark and his two hundred varieties of Smoerrebroed.

THE proverb, “The way to a man’s heart lies through his stomach,” could well have originated in Denmark. The Danes love good food and, above all, they like their special sandwiches, called Smoerrebroed.

Her Cookie Time Is Christmas Time (Dec, 1950)

Her Cookie Time Is Christmas Time

When her fellow townsmen found out about a Milwaukee woman’s Christmas cookies, they swamped her with orders, with no consideration for price.

Photographs by Doris Ann and Joseph J. Krupinski

Mrs. Earl Jacobson of Milwaukee, Wisconsin, has proved that Christmas cookie baking is not only easy and lots of fun, but profitable too. To those of us who may spend an entire day struggling with one fancy cookie recipe, Mrs. Jacobson’s record of 325 dozen cookies in three days seems unbelievable.

SEEDS For the Wide World (Apr, 1946)

SEEDS For the Wide World

Tons of foods from thousands of American acres will help the starving world feed itself PEOPLE in many parts of the world will eat better vegetables because of vast quantities of top quality vegetable seed the United States has furnished Europe, India, China and the South Pacific as part of its war and rehabilitation efforts.

Musical Cake Plays a Tune (Sep, 1939)

Musical Cake Plays a Tune
If you start to cut the first slice of your birthday cake, and the cake suddenly begins to play a tune, don’t be alarmed. It’s probably a musical cake of the kind introduced recently by a Brooklyn, N. Y., bakery. A diminutive music box is embedded in the bottom of the cake, and set off when a string is cut with the knife that cuts into the cake. Eighteen separate tunes are available, ranging from “Rockabye Baby” all the way to “Who’s Afraid of the Big, Bad Wolf?”

On dining well (May, 1934)

I’m not sure I’ve ever seen a writer use “…!”. I think that should be called the ellipsobang. It might need it’s own symbol though, like the interrobang (&#8253);

On dining well

O noble gastronomic music, descend… and inspire this discourse…!

The joys of eating beautifully prepared food are perhaps more immediate, complex and compelling than those derived from any daily experience. For what other art calls at once upon the four senses of taste, touch, sight and smell? Such a complicated variety of stimuli is reserved for devotees of the culinary cult.

“Who says you cant teach a hot dog new tricks?” – asks Elsie, the Borden Cow (Jun, 1949)

“Who says you cant teach a hot dog new tricks?” – asks Elsie, the Borden Cow

Try Elsies Hot Diggity Dogs!
(—and taste the rich cheese goodness that Borden’s Chateau adds to the popular frank!)

750 Million Lumps of Sugar Every Day (Mar, 1950)

750 Million Lumps of Sugar Every Day

By Andrew R. Boone

THE drawing here and the photographs on the next three pages tell the story behind the lump of sugar you dropped into your coffee this morning. They show how the world’s largest cane-sugar refinery turns brownish, gummy raw sugar into sparkling, crystalline grains and cubes.