Word: menu
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Dates: during 1960-1969
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...meaningful sales figures are in, U.S. Catholics seem as inclined toward fishless Fridays as their Canadian neighbors. In Manhattan an Ancient Order of Hibernians group celebrated the new regimen over platters of roast beef at an East Side pub. Jesuit-run Boston College is adding meat to its Friday menu. Across the Charles River in Cambridge, fish got a secular show of support: the Harvard Food Services office decided to keep fish on Friday, reasoning that it is "as good...
...served on Fridays as always, C. Graham Hurlbut, Director of the Harvard Food Services, announced yesterday. Hurlbut sees no reason to discontinue a weekly seafood meal, and says that "Friday is as good a day for it as any." In addition to being nutritious, fish gives variety to the menu, Hurlbut says...
Haute Cuisine Turkey. For all their new-found epicureanism, Americans are not about to fiddle with their traditional Thanksgiving menu. Julia is as patriotic as the rest, but she cannot resist giving her Thanksgiving a French accent. The turkey she and Paul will share with her sister-in-law in Bucks County, Pa., is called dindon demi-désossé (see diagram). To make it easier to carve, the upper part of the rib cage is removed before roasting. She plans to use a sausage and bread-crumb dressing (rough measurement is I cup of dressing for each pound...
...celebrate the anniversary, many of the 220,000 white Rhodesians went to band concerts, braaivleis (barbecues) and balls. Clearly, Rhodesia was not becoming a "banana republic," as British Prime Minister Harold Wilson had predicted. Instead, one nightclub had on its U.D.I, menu such defiant delicacies as "clear turtle soup a la Wilson" and "fried filet of Martin Luther King...
Potential Fare. Thanks to Franey, the menu at any orange-topped Howard Johnson restaurant around the U.S. now includes Welsh rabbit, chicken stroganoff, veal scallopini, lamb curry and seafood thermidor. "We're upgrading gradually," says Franey. "You have to keep the average American in mind. But maybe some day we're going to serve caviar at Howard Johnson...