Published In:
Ann Arbor News, December 4, 1963
Caption:
Preparing Christmas Fiesta Cake becomes a real family affair for the James G. Bakers of Miner St. The children pitch in and help mash the bananas and chop the nuts which are a feature of this cake. From left around the table are Claudia, 8, Mrs. Baker, Jo Ann, 13, and Jimmy, 7. Mrs. Baker is a full-time University student.

Published In:
Ann Arbor News, February 14, 1963
Caption:
When Dr. C. Howard Ross of 180 Underdown Rd. dons his chef's apron he's thinking big. Four hundred and fifty eggs, 600 cups of coffee and 20 to 40 pounds of meat are just a few ingredients for his home-cooked breakfasts for members of the University's Medical School which have become an annual event in Ann Arbor.

Published In:
Ann Arbor News, August 7, 1959
Caption:
Backyard Family Party: With table set and meat on the grill, Dr. and Mrs. Robert Kretzschmar are ready for a backyard cookout. Boys (left) Jim and Randy watch from the picnic table. And while she won't eat any chuck roast, baby, Jane, insists on being in on the family fun. On the table are angel-food cake for dessert, seasoning for the meat, rolls and salad, and a large dish of fruit. For finishing touches, Mrs. Kretzschmar places a basket of corn on to the buffet-style table. The above five-pound chuck roast will serve seven adults. Dr. Kretzschmar recommends using a meat tenderizer about an hour before the meat goes on the grill. Cut the chuck roast in long-narrow strips and serve it with the juice from the platter. In addition to chuck roasts, Dr. Kretzschmar likes to grill big lobster tails, steaks, chicken and lake trout. Details on his method of cooking chuck roast are given in the story below.

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, October 19, 1960
Caption:
Mix By Hand: One cup of flour and the pound of butter should be thoroughly mixed by hand.

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, July 8, 1959
Caption:
Serves Many: Mrs. Thad Carr's nutbread and frozen salad dessert goes well with a fried chicken dinner. The salad is garnished with leaf-lettuce, topped with raspberries and centered with blueberries. When serving a crowd, Mrs. Carr recommends tripling the salad recipe as it is shown above. An endive garnish also may be used in place of the leaf lettuce. Daughter, Robinette, age 5, takes a tug at raspberries while Mother pours tea.