Word: greatly
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Dates: during 1950-1959
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According to Columnist Graham's commercialized confessions, Fitzgerald after his famous Crack-Up was a brilliant, cynical, romantic wreck, and his life a brief, inglorious skidmark to the edge of eternity. According to this picture, he was a great, misunderstood man who was driven to drink by outrageous fortune, but just before his death he experienced a transfiguration in which the heroic drunk and the dissolving genius were transformed and redeemed in a last great love. The notion is so silly that not even the moviemakers could convince themselves it was true. Scarcely a line...
Cornish Hen Perigourdine. All this,added to the return of veterans from posts abroad and the great increase in travel, has upgraded and greatly widened U.S. food tastes, whetted appetites for exotic new dishes. Many Americans who only ten years ago thought that an artichoke was part of an automobile now serve it regularly at table; Artichoke Industries of Castroville, Calif, froze 2.9 million artichoke hearts this year. Sales of such fancy foods in the U.S. have more than doubled since 1954, last year passed the $100 million mark. Charlie Mortimer put General Foods into the field...
Answer from a Fish. The chief credit for triggering the great change in U.S. eating habits belongs to a man named Clarence Birdseye, a fur trader, biologist and Yankee tinkerer from Gloucester, Mass. On a trip to Labrador some 40 years ago, Birdseye began to wonder why fish and meat that he froze quickly in the -50° temperature tasted just as good and fresh when he cooked them six months later, while food frozen by the old, slow method lost much of its quality and flavor. Birdseye persisted until he found out why: quick freezing prevents formation of large...
...penny of profit, but World War II shot the industry's business up to 1 billion Ibs. in 1945. Suddenly the get-rich attractions were so strong that fly-by-night outfits rushed out poor-quality products, gave frozen foods a bad name with the public. Result: the "Great Blood Bath," in which dozens of companies folded. General Foods confidently rode out the storm, turned the profit corner for good as the public regained confidence in the industry...
Charlie Mortimer believes that there is still a great future in convenience foods: "their growth is just beginning." Better methods of packaging, freezing, mixing and cooking are on the way to tempt the housewife. She may soon be able to duplicate the cooking feats of big hotels and restaurants; many of them now move individual meals from freezer to plate in two minutes via an infra-red range. A new method of freeze drying may replace many of the present frozen foods with dehydrated foods that will not have to be kept in a freezer...