European Stars and Stripes (Newspaper) - May 11, 1947, Darmstadt, Hesse Icey cold Tomato soup cocktails make a new and appetizing Start for lunch or they Are served with egg and Olive sliced Frankf utters have additional interest As hours oeuvres in covered with spicy sauce and eaten sizzling from the two warm weather menus for the occupation housewife when the commissary is out of ingredients for fresh salads by Martha Salter photographs by Eduard Renner Tomato soup Olive egg canapes tuna Roll with cheese Mustard sauce vegetable salad pineapple sherbet hop Frankfurter and shrimp hours oeuvres sherried Grapefruit cold Fried with Cranberry sauce special potato salad tiny cheese biscuits spicy Apricot turnovers Une is busting out All Over with Green everywhere these that except the any meal planning involving Crisp summery salads is usually thwarted by the limitations of the getting through the Winter without fresh greens want too but now that june is the Lack of fresh salads for the rest of the warm weather will be pretty Tough to the sensible housewife will realize that the Only thing to do is Stop wishing for what she cant have and use what8 with a dash of her own to make her table so appetizing that her family will hardly notice the Scarcity of it will take some time to find new ways to get the most but of that prosaic can of but without devoting All her waking hours to the the occupation housewife can come up with at least one or two new summer eating tricks a acc these menus for two Complete meals Are Only an indication of the possibilities for the the Best Way is still by personal sex no matter How Many cookbooks May be kicking around the recipes will always have to be arranged to suit what the commissary has in Tomato soup put a can of condensed Tomato soup into a cocktail add an equal amount of fresh milk or diluted evaporated a finely minced a few dashes of Worcester Shire Salt and and cracked put on the cover and shake until the Glass is frosted and the liquid serve in tall ii Start supper with Grapefruit halves that have been sprinkled with browned under the flame and decorated with a red
