Radio and television mirror (July-Dec 1949)

Record Details:

Title:
Radio and television mirror
Date:
July-Dec 1949
Publisher:
New York : Macfadden Publications, Inc.
Volume:
Radio and television mirror (July-Dec 1949)
Leaf #:
000412
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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nm lA^CVutejL AIID YOURS These are the specialties of the stars — the kind of food they not only enjoy eating, but making as well Almost everyone has a recipe which he or she thinks is unbeatable — one that is tried and true and prepared with loving care each time it's made. Radio people are no exception and these favorite recipes from some of the top CBS stars prove that their taste in food is distinguished. From Gertrude Berg's gefiUte fish with egg sauce to Ma Perkins' rolled oats cookies, you'll find them all an adventure in good eating. ^ VAUGHN MONROE'S CURRIED PINEAPPLE-SAUSAGE Place 1 pound pork sausages in pan with 1/4 cup water. Cook over low heat, covered for 5 minutes. Remove cover and drain. Cook until brown, about 10 minutes. Remove sausages and strain fat. Brown 8 canned pineapple slices in ^^ cup of the sausage fat. Mix 1 teaspoon corn starch with V2 teaspoon curry powder. Add syrup from canned pineapple. Stir into the sausage fat left from sauleing pineapple. Cook over low heat, stirring constantly, until thickened. Place 4 cups hot cooked rice (1 cup uncooked) in center of the serving platter. Arrange pineapple and sausages around rice. Pour sauce over the rice. BETTY WINKLER'S TOMATO AND TARRAGON SOUP Chop contents of one No. 1 can tomatoes very fine. In the top of a double boiler, blend together one 10-ounce can condensed tomato soup with i/^ cup heavy cream. Add chopped tomatoes and 2 teaspoons sugar. Heat thoroughly over boiling water. Just before serving, blend in % cup sherry wine and 1% teaspoons powdered tarragon. Fresh minced herbs may be used if available. Serve with croutons. Makes 4 to 6 servings. As a pleasant variation, use I/2 can condensed green pea soup with 1/4 can condensed tomato soup. Then proceed as above. Note: This soup is delicious chilled, served with whipped cream. RADIO MIRROR 66