Word: paddleford
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Dates: during 1950-1959
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Food Aflame. The food columnist would also rightly take much of the credit for the revolution in the American kitchen-the use of more herbs and spices, cheeses for dessert, "bowling" salads in open view of the guests, barbecuing almost everything. The New York Herald Tribune's Clementine Paddleford. whose Sunday This Week column appears all over the U.S., reported that housewives in her home territory, Manhattan, Kans., are turning to gourmet dishes barely a step behind amateur cooks in her adopted town. "Everybody wants to do flame cooking," said she. "And in Chicago, they want the flame three...