TV Radio Mirror (Jan - Jun 1959)

Record Details:

Title:
TV Radio Mirror
Date:
Jan - Jun 1959
Publisher:
MacFaddenPublications
Volume:
TV Radio Mirror (Jan-Jun 1959)
Leaf #:
000553
Language:
English
Collection:
Broadcasting & Recorded Sound and Fan Magazines
Format:
Periodicals
Contributor:
Library of Congress, MBRS, Recorded Sound Section
Sponsor:
Library of Congress, Motion Picture, Broadcasting and Recorded Sound Division
Coordinator:
Media History Digital Library
Description:
Radio Mirror (later known as Radio and Television Mirror) was a fan magazine for radio listeners and later TV viewers that includes profiles of the stars, visits to radio and television studios, and program listings. The early years in the 1930s show the interaction of motion pictures, recordings, the stage, radio and even politics. The role of radio in World War II is well covered in the 1940s, and by the 1950s the focus shifts to television and a new generation of personalities. -- David Pierce, 2013
Date Added:
September 28, 2023
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He-men and their womenfolk really go for Conway's Demi-Eggs Benedict with Hollandaise Sauce. It's hearty chow, for all the fancy Sunday-best trimmin's. ual dessert dishes. Spoon remaining juice over each and top with commercial sour cream. CONWAY'S GINGER LAMB Wipe with a damp cloth: 5-6 pound leg of lamb Make several slits in meat, down to the bone, and insert tiny slivers of garUc into the openings. Place meat on rack in shallow, uncovered roasting pan. Sprinkle thoroughly with salt and pepper. Rub in: 2 teaspoons ginger Spread prepared mustard over sur face. Let stand 4-5 hours. Insert meat thermometer so bulb reaches middle of thickest part of lean meat, not touching bone. Roast in slow oven (325° F.) until thermometer registers 175° F. Or cook 35 minutes per poimd of meat. DEMI-EGGS BENEDICT Makes 2 servings Chill one (lib.) can corned beef hash. Unmold and cut one-half of it into 4 slices. Save remainder for another time. Brown sHces in skillet. Prepare 4 poached eggs and place one on each slice of hash. Serve with Hollandaise. HOLLANDAISE SAUCE Combine in a smaU saucepan: 4 egg yolks 3 tablespoons lemon juice Add: 2 tablespoons butter Stir over very low heat until butter is melted. Add an additional: 2 tablespoons butter Continue stirring until butter is blended and sauce thickened. Remove from heat and add seasoning: dash of salt dash of pepper dash of dry mustard Serve at once. 55