Radio Mirror: The Magazine of Radio Romances (Jan-June 1945)

Page scan 000351 from Radio Mirror: The Magazine of Radio Romances

Record Details:

Title:
Radio Mirror: The Magazine of Radio Romances
Date:
Jan-June 1945
Publisher:
New York : Macfadden Publications, Inc.
Volume:
Radio mirror (Jan-June 1945)
Leaf #:
000351
Language:
English
Collection:
Fan Magazines and Broadcasting & Recorded Sound
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:
August 08, 2024
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Fry the first Spring catch, (or boneless fish fillets), with a golden crust to break under your fork and savory tenderness inside. Serve with your own home-made, tangy Tartar sauce — and French fried onion rings, piping hot, delicious. What a dinner! Deep fried to perfection in pure Mazola. This golden oil, with its delicate, delicious flavor, also makes tempting fresh salad dressings, smooth cream sauces, wonderful hot breads. Yes — Mazola makes so many good things ! FISH KENTUCKY Dip cleaned, whole small fish (or fish fillets) in 1 cup of milk seasoned with l^ tsps. salt. Roll in a mixture of J^ cup flour and }/& cup corn meal. Fry in 34 inch sizzling hot Mazola at moderate temperature until nicely brown. Turn only once. FRENCH FRIED ONION RINGS New, jiffyquick recipe makes them lighter. Cut 3 large onions in 34 inch slices; separate into rings. Dip rings in flour, seasoned with 1 teaspoon salt; then in milk; again in flour. Drop several rings at a time into hot Mazola , three inches deep in a kettle, heated to 375°F. Keep rings separated. Fry golden brown, about lj^; to 2 minutes. Drain on unglazed paper or paper towels. Serves 4. TANGY TARTAR SAUCE Place 1 egg yolk, 3^ tsp. paprika, 1 tsp. salt and 1 tbsp. vinegar in a bowl. Whip until light in color and thick. Continue beating and add 1 34 cups Mazola, a tablespoon at a time, beating well after each addition. Add 1 more tbsp. vinegar and beat again 'til thick. Stir in 1 tbsp. chopped parsley, 1 tbsp. onion juice, 2 tbsp. India relish. Makes 1% cups sauce. f™** FRENCH DRESSING This fresh dressing makes salad so much more delicious! Combine in a pint jar or bottle: Y% cup vinegar, 1 cup Mazola, 1 tsp. paprika, 1 J^ tsp. salt, 34 tsp. pepper, 2 tsps. sugar. Xx/2 tsp. onion juice, 13^ tsp. dry mustard. Cover, shake until well mixed. Chill. Makes 1J^ cups of salad dressing. © Corn Products Sales Co.