Soups with "How Does Your Kitchen Fare" 1946

Number 9

Friday, January 21, 2011 - 01:21 PM

During the fall of 1946, the American Women's Voluntary Services produced a program for WNYC titled “How Does Your Kitchen Fare,” aimed at helping housewives to make nourishing and economical meals, despite post-war food shortages.  The AWVS, founded by Alice Throckmorton McLean, was modeled after the British Women's Voluntary Services. During the war years the organization aided the war effort by sewing garments for servicemen, the members were also trained in "first aid, air raid and war gas work, home nursing and evacuation procedures." (The New York Times, Oct 20, 1940)

In the years following the second World War, food shortages were faced worldwide. Though food scarcity was far more severe in Europe and Asia, Americans were also affected. In a letter to President Harry Truman printed in The New York Times and signed by "scores of women," the author wrote: "As mothers we protest the conditions now prevailing in the food markets. It is not fair to the growing generation to deprive them of the necessary food for their well-being." (October 11, 1946)

The series How Does Your Kitchen Fare tackled different aspects of "menu planning to help the homemaker solve her food problems." In this episode, originally broadcast on November 15, 1946, host Ann C. Cunningham welcomes Margaret Follin Eicks, Woman's Editor of the New York World Telegram, who speaks knowledgably about the "fuller-bodied soups," which can fulfill the role of main course, rather than just appetizer.

Mrs. Eicks provides several excellent recipes, including both New England and Manhattan clam chowder, beef stock, split pea soup, and even lentil soup with frankfurters and horseradish whipped cream! She also makes suggestions for adding personal touches to canned soups, though advises listeners to never serve canned soup to guests without first sampling it.

And check out this "titillating" recipe from Mrs. Samuel Zemurray of New Orleans:

     Juice of 8 grapefruits
     4 peeled grated raw beets

Cook together for ten minutes.

     One pint of white wine
     1 tablespoon butter
     Salt and pepper to taste
Simmer ten more minutes and serve hot.

Be sure and let us know the results if you decide to take Mrs. Eicks' advice and try this recipe out!


Audio courtesy NYC Municipal Archives collection.


More in:

Leave a Comment

Email addresses are required but never displayed.

Get the WNYC Morning Brief in your inbox.
We'll send you our top 5 stories every day, plus breaking news and weather.


About Annotations: The NEH Preservation Project

In September 2010, WNYC's Archives and Preservation Department initiated a two-year archival digitization project funded by the National Endowment for the Humanities. Its goal is to reformat 660 hours of choice recordings from the NYC Municipal Archives WNYC collection found on lacquer disc and open reel tape.

For more information, please visit the 2010-2013 NEH-Funded Preservation Project page.

Browse the collection

The 2010-2013 NEH-Funded Preservation Project has been made possible in part by a major grant from the National Endowment for the Humanities: Exploring the Human Endeavor. Any views, findings, conclusions, or recommendations expressed in this web resource do not necessarily represent those of the National Endowment for the Humanities.


Supported by