Published In:
Ann Arbor News, October 19, 1960
Caption:
Creme Schnitten: A pastry that will gain you many "delicious" compliments is Creme Schnitten which Mrs. Oskar Krumes is shown serving at her home at Beacon Hill. Mrs. Krumes says that the pastry is considered to be the "king of the desserts" in Central Europe. The basic pastry recipe, which may be stored in your freezer for many months, can be served with many fillings for either luncheons, dinners or desserts.

Published In:
Ann Arbor News, August 12, 1960
Caption:
It's Good Hot or Cold: Mrs. William Beierwaltes' recipe for German potato salad has much to recommend it besides its Bavarian origin. Busy housewives will find it an asset when preparing for summer meals and picnics. She is shown putting the final touches on the salad which can be prepared in a half-hour "under stress."

Published In:
Ann Arbor News, October 19, 1960
Caption:
Kneading: The remaining ingredients should be kneaded and pounded until the dough is elastic and shiny.

Published In:
Ann Arbor News, June 11, 1959
Caption:
In Japanese Style: Mrs. Morimasa Yoshioka (left) passes sauce to hostess, Mrs. George W. Nace, who, with chopsticks, will dip shrimp and vegetables into the sauce before eating. They got together this week and prepared tempura, the deep fried dish pictured on the table. For the occasion, Mrs. Yoshioka wore the formal Japanese dress.

Published In:
Ann Arbor News, October 2, 1959
Caption:
Greek Sweets: Mrs. Peter Kokales brushes sesame seeds on koulourakia cookies which she has shaped into a "figure eight" design with an extra twist for the loose ends. At left are kourambiedes, a butter cookie.

Published In:
Ann Arbor News, August 2, 1960
Caption:
Chinese Cookery: Mrs. David Y. Liang demonstrates her native chopsticks as she dishes pepper steak, an oriental dish that will delight any gourmet. Also pictured are rice and almond cookies, both favorites of the Chinese people. Mrs. Liang says that Chinese eating customs differ greatly from the American customs.

Published In:
Ann Arbor News, March 31, 1954
Caption:
Little Kimball Chun is ready to eat when he sees his mother, Mrs. Kimball Chun, dish up a plate of shrimp in pineapple sauce, with vegetable chop suey on steaming rice as an accompaniment.

Published In:
Ann Arbor News, May 27, 1969
Caption:
A tasty Porcupine Torte, German Igle, is ready for Mrs. Ernest C. Bevins' knife. The six-layered desert, which is decorated with slivered almonds to give it a porcupine look, has been sprinkled layer by layer, with brandy before being frosted. Napfkuchen, another German cake, is served with Mrs. Bevins' orange and lemon frostings. Mrs. Bevins' bridge guests often enjoy these desserts.