May 27, 1947
Whittier
For the past six weeks, the more nervous citizens of the Orchardale neighborhood (near Whittier) have shuddered at the thunder of a huge animal racing around their homes, yards and nearby farmland by night, never straying close enough to be clearly seen.
That all ended tonight, when Victor S. Moffett, of 2102 Valley View, set a trap at the edge of his orchard, laying down a quantity of feed and lurking in the darkness with his shotgun loaded with high powered shells. Whatever was out there, he was ready for it. The animal suddenly appeared, Moffett fired and... felled a 400 pound wild hog sporting three-inch tusks. The Terror of Orchardale was no more.
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Here's a little curio from the pre-Trader Joe's era:
More Uses Found for
Good Old Tomato Soup
BY MARIAN MANNERS
Condensed cream of tomato soup has become a legend in the kitchens of America. It’s not only served as a hot or cold soup to begin a meal but it packs more culinary versatility within its 11-ounce can than any other food of like size. We use it as a sauce over meatloaf, omelets and countless foods; we use it as an ingredient in casserole blends with noodles, spaghetti or rice and meat.
It has uses in sandwiches, salads, seafood, egg and vegetable dishes. Add one tin of water to a tin of this soup and you get twice the quantity for the soup bowl; use it undiluted to put a laved gleaming appearance over meatloaf or in the tested recipes given here.
Fricatelli
3 cups, cooked rice
1 pound bulk sausage meat,
browned and drained
1 medium onion, chopped fine
1 11-ounce can condensed cream
of tomato soup
½ cup grated cheese
METHOD: Arrange rice and
sausage meat in alternate layers
in a greased casserole. Sprinkle
each layer with chopped onion.
Pour soup over all and sprinkle
with cheese. Bake at 375 degrees
for 30 minutes.
French Tomato Toast
2 eggs beaten
¼ teaspoon salt
1 11-ounce can condensed cream
of tomato soup
8 slices bread
Bacon drippings or margarine
METHOD: Combine eggs, salt
and soup; blend well. Dip bread
slices into mixture and fry on
both sides to golden brown. Serve
with cheese sauce as luncheon entree.
Mm-mm…. bacon drippings. Or margarine (and in this era, the cook had to mix in the coloring). Throw some in the Le Creuset and see how it turns out.
source: Los Angeles Times, May 27, 1947
www.lmharnisch.com
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