Word: menus
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Dates: during 1940-1949
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...Harvard Crimson has recently confessed in a burst of lyric journalism that "If you notice an extra sprig of parsley on your potatoes or a red cherry on your grapefruit, you will know that Harvard's first dictitian, Miss Ruth E. Trickett, is jazzing up the menus." (Should we inquire what the food used to be like in that most venerable of educational institutions?) This fact in itself is not at all startling, but the history of this dictitian is, on the contrary, very much...
...notice an extra sprig of parsley of your potatoes or a red cherry in your grape fruit, you will know that Harvard's first dietitian, Miss Ruth E. Trickett, is jazzing up the menus...
...from Simmons College in 1921. She said yesterday that she soon hoped to find out how to please her student customers. "I would very much like to have the boys feel that they can come up anytime to my office in Lehman Hall to tell me their suggestions for menus...
...Alumna of Simmons College with over ten years experience, Miss Trickett will report for duty about October 1. Her duties, as described by Durant in a formal statement yesterday, "will cover general supervision of menus, food preparation, testing of food stuffs, preparation of specifications for purchasing, cost analysis...
Some meat cuts were still a rarity last week but better-class German restaurants included snails, lobster, frogs' legs, crabs, trout and caviar in their menus while promising their customers succulent Schweinebraten and Wiener Schnitzel to be carved from one million Danish pigs and 10,000 cattle condemned for slaughter because of a fodder shortage. Supplies from Denmark and Holland increased the butter ration from three to four ounces weekly and egg eaters received three to four more eggs monthly. Markets displayed fewer kinds and smaller quantities of green vegetables than last summer, but there were constant promises...