June 3, 1944 Margaret Mead, Not Much News Today, A Poem for Peace and Missouri Fried Chicken

Dear Mother & Daddy,

"Summer is here!  We have been having terribly hot days.  It is better than the cold rainy weather we had for so long.

Our school work is just about over.  Today was graduation at Hopkins but there are still three days of tests next week.  I have another week of classes but only one big test.  We have had the others.

The dinner we went to Wednesday night was really nice.  There were about 200 there and of course all of the important people from the Department of Education.  The speaker talked about the culture of England as compared to American culture and was a very interesting person.

We had broiled chicken but the chicken people cook here doesn't taste anything like Missouri fried chicken.  I really am glad yours will be big enough to fry when we get home.  Ha!

Neither of us had to go to school Memorial Day but we did a lot of studying.  There was a big parade but we didn't go see it.  The time simply goes so fast I can't keep up with everything.  It doesn't seem possible that in about a month we will be home.  We haven't even had time to ask about reservations but are hoping for the best.

Tomorrow I'm going to see if I can find a new dress to suit me.  I dread looking because I'm so hard to please.

I have run completely out of news so write soon."

                                                                Lots of love,

                                                                         B & Bonnie

NOTES from Ann:  Margaret Mead wrote extensively in 1944-45 on British and American culture.   One of those articles was "What is a date?" published in the wartime magazine, Transatlantic.    Bonnie read many of Mead's books and writings throughout her lifetime.   For more information, use the following link:
http://www.interculturalstudies.org/main.html

Missouri Fried Chicken 

To pan fry:  Rinse and dry chicken pieces.  Rub with salt and pepper and dredge in flour.  Melt lard in a large skillet and heat thoroughly.  Add chicken pieces, do not crowd and fry slowly, turning pieces frequently.  Fry for about 30 minutes or until juices are clear. 

To deep fry:  Rinse and dry chicken pieces.  Dip in buttermilk, dredge in flour to which a small amount of baking powder, salt and pepper have been added and drop into deep, hot fat.  It takes about 30 minutes, more or less.  Turn pieces once during frying.