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...they owed their country their lives and $610 travel expenses each. On Oct. 19, in the Portuguese-Indian harbor of Mormugão, they moved from the dreary Japanese freighter Teia Marti to the Gripsholm's marvels of tablecloth, roast turkey and freedom. In the opposite direction marched 1,330 Japanese repatriates, straight from U.S. camps, healthy-looking, well-dressed...

Author: /time Magazine | Title: Back Home | 12/13/1943 | See Source »

...being so scarce and costly, the children might have had no new ones for Christmas. He visited the school to see how his kids were making out; the teacher made him tell an assembly about "life in the desert." On his last night the family had a feast of roast lamb, boiled potatoes, cabbage, Queen's pudding-a spongy affair with...

Author: /time Magazine | Title: Foreign News: The Return of Henry Worsley | 12/13/1943 | See Source »

...Bleeck's Artists & Writers Restaurant on Manhattan's 40th Street, one Henry George consumed at a sitting "six dozen Cotuit oysters, a two-quart tureen of mock turtle soup, a roast . . . weighing just under six pounds, four steak . . . slabs of cold Virginia ham, a dozen scones filled with whipped cream, three bottles of claret, 18 bottles of beer, and countless . . . rolls, butter, radishes, coffee, and sweet oddments." At Bleeck's too, Actress Helen Hayes found Playwright Nunnally Johnson "beating his third wife, whom he had married that afternoon, over the head with a silver-handled umbrella...

Author: /time Magazine | Title: Books: Everything the Best | 11/29/1943 | See Source »

Stop calling the American worker "complacent," and allow him to buy a roast of beef every week. Throw some chloride of lime on the stink in Washington, and the nation will get its 100% production...

Author: /time Magazine | Title: Letters, Aug. 23, 1943 | 8/23/1943 | See Source »

...halted me in the lovely old town of Madison. Going to the old red brick hotel, I was shown to a nicely furnished room with private bath. Being hungry, I hurried down to supper. The old colored waiter shuffled to my table and I asked him what was cooking. "Roast beef, baked ham, fried chicken and T-bone steak," he replied. I ordered the steak . . . and he shuffled out. Presently he set before me tomato juice and avocado salad. This was followed by the steak with French-fried potatoes, Golden Bantam corn, a dish of green field peas...

Author: /time Magazine | Title: Letters, Aug. 9, 1943 | 8/9/1943 | See Source »

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