jews d

in
the

continued from page 120

each week there was one featured
recipe, often “modern,” such as the
Tuna-Mato-Loaf that appeared in June,
1946, a Chocolate Souffle from January
1947 and 1950’s Stuffed Tomatoes and
Tomato Soup Cake.
By the 1960s, the food section was
getting hipper, following American
trends in cooking and eating. While
holiday recipes still dotted the paper,
housewives were clipping Jewish News
recipes for fashionable foods such as
Sukiyaki and Hamburger Patties with
Pineapple in Buns and a luncheon
Canned Salmon Patty “that can taste
like a most aristocratic repast.”
About the time that I started read-
ing the Jewish News, in the 1970s, reci-
pes were getting more international,
like 1976’s Passover Holiday Beef Stew
with Onion and Rosemary Leaves and
Coq Au Vin.
And by the 1980s, we started see-
ing recipes that many of us still make
today — more inventive and using less
canned and otherwise processed foods
which had become so popular post-
war. Gloria Kaufer Greene was the
Jewish News food columnist, food had
become a “section” and her recipes
were on trend, with offerings such as
Blueberry Buckle and Pear Soup.

continued on page 124

122

July 18 • 2017

jn

Recipes from 1947
(left), 1945 (above)
and 1970 (right).