Housewives Incorporated 4xxxxx Hummus Chicken

Summary

Housewives Incorporated: “Hummus Chicken” (October 6, 2025)

Podcast: Harold’s Old Time Radio

Host: Judith Lane (with Tubby)
Theme: A charming trip back to 1950s homemaking, full of practical kitchen tips, problem-solving for housewives, recipes, household products, and a peek at Parisian fashion’s latest. The warmth, wit, and encouragement shared on-air evoke the classic spirit of radio’s golden age.

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Overview

This episode offers a delightful blend of advice for housewives, musical interludes, solutions to listener problems, product endorsements, classic recipes, and even a report on Parisian fashion trends. Judith Lane and Tubby share their chemistry and humor throughout, making the program engaging and light-hearted. The kitchen is a centerpiece—expect recipes for honey cookies and a special “surprise recipe” for hot potato salad. There’s also a bittersweet note as Judith hints at her impending departure from the show.

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Key Segments & Insights

1. Weekly Resolution for Housewives

(00:43–01:36)

• Judith shares a tongue-in-cheek resolution about patience with husbands who can’t find their clothes (“So you wait for him to dress with disdain to try to hurry him all in vain…”)
• Suggests humor and “counting to 10” to stay calm.

Notable Quote:
“So you count up to 10 like a dutiful slave and then you find out he forgot to shave.”
— Judith Lane, 01:29

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2. Product Highlight: Griddle Rich Buttermilk Pancakes

(01:41–02:50)

• Judith enthusiastically endorses Griddle Rich: pre-made buttermilk pancake batter sold in milk cartons.
• Praises convenience and taste; no mixing required—just shake, pour, and cook.
• Tubby and Judith both reveal their own homes quickly use up any test samples.

Notable Quote:
“Just starts the day right. Feel fit as a fiddle to get a good breakfast. Get Griddle It.”
— Judith Lane, 02:43

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3. Problem Clinic: How to Fix Meringue Issues

(02:50–04:57)

• Listener Mrs. Arnie Mason from Tacoma has trouble with her pie meringue: syrup leaks out and meringue is tough.
• Judith’s solution:
  • Always put meringue on a slightly cooled pie filling (not hot)
  • Use 2 tbsp sugar per egg white
  • Bake at 350°F for 15–20 minutes until golden
  • Spread meringue tightly to the edge of the crust

Notable Quote:
“Syrup often seeps out of the edges if you put the meringue on the pie before the filling has cooled.”
— Judith Lane, 03:17

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4. Music Interlude: "Blue Room" by Rogers and Hart

(04:57–06:46)

• Tubby plays the piano tune “Blue Room,” giving the show a gentle, familiar mood.

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5. Housewares Promo: Dennison’s Plastic "Vinyl" Curtains

(06:47–08:22)

• Judith segues into a playful, rhyming introduction to Dennison’s plastic window curtains.
• Explains vinyl is fire-resistant, easy to clean, non-fading, and long-lasting.
• Available in pastel colors for 50 cents and two Dennison labels.

Notable Quote:
“They clean instantly with a damp cloth. What’s more, they won’t fade, dry out or crack.”
— Judith Lane, 07:24

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6. Recipe Time: Honey Cookies (No Eggs Required)

(08:22–10:41)

• A practical recipe for honey cookies, great for lunchboxes, after-school snacks, and requires no eggs:

[Recipe Steps, ~08:35]

• Heat ½ cup honey + ½ cup butter/shortening gently, then cool.

• Sift: 2 cups flour, ½ tsp cinnamon, ½ tsp cloves, 1 tsp soda.

• Combine with the cooled honey mixture.

• Roll dough ¼-inch thick, cut shapes, bake at 350°F for 12–15 minutes.

• Tubby jokes about eating two dozen with two quarts of milk after work, regardless of dieting.

Notable Quote:
“That’ll have to wait till two dozen cookies and the two quarts of milk is gone.”
— Tubby, 10:51

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7. The “Surprise Recipe”: Hot Potato Salad

(10:55–11:56)

• Tubby reminisces about hot potato salad from Wisconsin:
  • A winter spin on classic potato salad, “made in the skillet with bacon drippings and juice.”
  • The detailed recipe is available on request.

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8. Playful French and Instant Potato Mash

(11:56–13:15)

• Judith tries her hand at French (“Avez-vous Asia French? Comme de terre. Instant.”), leading to jokes about her donned beret.
• Endorses French’s Instant Potato for fluffy mashed potatoes in under a minute—no washing, peeling, or cooking required.

Notable Quote:
“Just add boiling water and milk to French's instant potato and that's all there is to it.”
— Judith Lane, 12:30

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9. Music Interlude: "Laura"

(13:15–14:39)

• Tubby plays the popular tune “Laura,” admired by Judith.

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10. Paris Fashion Report

(14:53–18:54)

• Judith reports on a special showing of Paris originals at Frederick & Nelson:
  • The "Empire silhouette": high waistline, deep yoke, fullness in coats, high midriffs on gowns.
  • Dresses and skirts are dramatically slim, some with bottom or knee bands, requiring tiny steps.
  • Shoulder lines are natural, minimal padding, and leather belts are prominent.
  • Affirms fashion extremes will be dialed back for everyday wear.
  • Suggests using All Fabric Tintec dye to refresh old garments in new fall shades.

Notable Quote:
“Usually when you see advanced styles like this, you find they are just out of this world, and actually we never get right around to wearing those very, very extreme ones. But we do accept them when they're modified to some degree.”
— Judith Lane, 18:27

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11. Shopping Tip: Magic Cream Pie Recipe

(20:16–21:31)

• Judith and Tubby discuss "Morning Milk Magic Cream Pie"—one basic recipe for 10 pie flavors (butterscotch, raspberry, etc.).
• Uses “Morning Milk” evaporated milk—smooth, double rich.

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12. Bittersweet Farewell

(21:31–22:01)

• Judith hints at her departure; her last day is tomorrow, and a “new Judith Lane” will be introduced.
• Parting is melancholy—an era coming to a close.

Notable Quote:
“Well, it makes me very sad to even think about it too. But we're going to be introducing to you tomorrow a new Judith Lane... and tomorrow's my last day.”
— Judith Lane, 21:36

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Memorable Moments & Tone

• Wit and Warmth: The banter between Judith and Tubby carries a friendly, family atmosphere—equal parts sincere advice and genial ribbing.
• Resourcefulness: Practical tips for stretching budgets and time—make-ahead breakfasts, no-waste cookie recipes, upcycling clothes.
• Gentle Humor: "Try a little of that feminine trick camouflage with powder…” (01:36) and playing with French accent and vocabulary (12:01).
• Personal Touch: Audience is treated like friends, with listener questions and open offers for mailed recipes.

Conclusion

This “Housewives Incorporated” episode is a heartwarming slice of 1950s radio geared towards the homemaker—balancing homemaking advice, humor, product insights, and music. Judith Lane’s engaging persona and gentle wit shine through. Even as the show prepares to transition to a new host, the spirit of camaraderie and practical charm endures.

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Timestamps for Key Topics

| Segment | Timestamp | |-----------------------------------|--------------| | Housewives’ Resolution | 00:43–01:36 | | Griddle Rich Pancake Promo | 01:41–02:50 | | Meringue Problem Clinic | 02:50–04:57 | | “Blue Room” music | 04:57–06:46 | | Dennison’s Vinyl Curtains Promo | 06:47–08:22 | | Honey Cookie Recipe | 08:35–10:41 | | Hot Potato Salad (Surprise) | 10:55–11:56 | | French’s Instant Potatoes | 11:56–13:15 | | “Laura” music | 13:15–14:39 | | Paris Fashion Update | 14:53–18:54 | | All Fabric Tintec Dye | 18:54–19:46 | | Magic Cream Pie | 20:16–21:31 | | Judith’s Farewell | 21:31–22:01 |

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For listeners young and old, this episode preserves the art of homemaking, the comfort of shared community, and the warm wit of a bygone radio era.

Transcript

[A]

Incorporated. Kiro presents Judith Lane.

[B]

Hello again. This is Judith Lane inviting you to the Thursday meeting at Housewives Incorporated. Today we're visiting the Problem Centered for a minute or so, and we're going to answer some meringue problems. Then in the kitchen, we're whipping up a new recipe. Honey. A treat for the young sweet. And then we have a report on the newest cursed fashions that have just arrived in Seattle. For music, of course, there's always my man. Monday, Tuesday, Wednesday, Thursday and Friday, Sunday, class.

[A]

And as usual, another resolution for housewives.

[B]

Which reads, as we of Housewives Incorporated do hereby resolve to count to 10 and try to be understanding with the husband who says you're always lo. And when it's time for you to go camp finds his box or his pies or his studs and says, where'd.

[A]

You put all my duds?

[B]

And they're right in their place in front of his nose and still he.

[A]

Says, where'd you hide my clothes?

[B]

So you wait for him to dress with disdain to try to hurry him all in vain and you try your patience and rule your fate when he.

[A]

Says it's your fault we're always late.

[B]

So you count up to 10 like a dutiful slave and then you find out he forgot to shave.

[A]

Now who says we forgot? Just try a little of that feminine trick camouflage with powder.

[B]

Yeah, they'll try it every time, too. Speaking of friend, husband, if nothing else works, here's one way to start him off happy for the day. Just surprise him at breakfast with a plate of steaming rich, nutritious buttermilk hotcakes made from Griddle Rich.

[A]

Now, that's what I call a man's breakfast.

[B]

Mmm. Don't blame you, Tubby. Everybody goes for old fashioned buttermilk hotcakes. And the cook likes them best of all when they're made from Griddle Rich, the buttermilk pancake batter that comes all ready to use.

[A]

No mixing at all?

[B]

Not a bit. And incidentally, I've tried them and they're just wonderful. They're tender and delicious and as a matter of fact, ate almost the whole carton. You know, Goodrich comes in cartons just like milk. It's made fresh at local dairies and it's ready to use right away. You simply shake the carton well, punch it open and pour onto your griddle or onto your skillet. You can bake as many buttermilk pancakes as you like and then store the unused portion of Griddle Rich right in your refrigerator. It's quick and it's easy to use. And those Griddle Rich pancakes are really delicious.

[A]

That's for sure. You know, my sample cotton didn't last long at our house either.

[B]

I'll say not. You know, a couple of weeks ago, Tubby and I did get a sample carton of Good or Rich before it was available at your groceries. And we personally endorse this one as a really wonderful breakfast. And good news for everyone, Good Rich is easy on the budget. And you can look for it now at your grocer's in the brown and yellow carton in the refrigerator at your food store. Or. Or you can ask your milkman for it. It's buttermilk pancake batter that's all ready to use. Just starts the day right. Feel fit as a fiddle to get a good breakfast. Get Griddle It. All right, chubby, let's get into the problem clinic, shall we? Yes, you wonder, you wonder, you wonder what to do. And our problem today we've only won comes from Mrs. Arnie Mason of Tacoma. And she says she has trouble with the meringue on her pies. She says that syrup oozes out of the top of the meringue. And often her meringue is tough and leathery. The question is, of course, what's wrong? And what can she do about it? Well, we've talked about this problem before, but here it is again. Briefly the answer. Syrup often sweeps out of the edges. If you put the meringue on the pie before the filling has cooled, then Tough meringue may be due to either too little sugar or incorrect oven temperatures. Now, the proportion of sugar should be about 2 tablespoons of sugar to each egg white. As for the correct baking temperature, while the experts say for perfect meringue, you should preheat your oven to 350 degrees, then bake the meringue from 15 to 20, 20 minutes or a little longer until it's a nice golden brown. Then be sure, too, that your meringue is spread tightly through the edges of your pie crust. And we hope that'll help take care of Mrs. Arnie Mason's problem of meringue. All right, now, Tubby, my problem is listening to good music. Sometimes. Sometimes.

[A]

Well, I've got a knife, too. Tune here for the first one by Rogers and Hart called Blue Room.

[B]

Let's see. Kevin, yesterday you had a poem, didn't you?

[A]

Yes, I did.

[B]

And didn't you hear? That was Blue Room.

[A]

That was Blue Room, all right.

[B]

Well, now I have a poem. Maybe that's why you were playing it. Whether your room is blue, green or white, we've got the curtains to make it look bright. How's that?

[A]

Well, that's right.

[B]

That's not bad either. Well, we don't really have the curtains, but the makers of Dennison's Vacuum Simmered foods do. And that is a beautiful set of plastic window curtains to put new life and color into your kitchen, bath or bedroom.

[A]

These curtains are made of that plastic called vinyl. What does vinyl mean?

[B]

Well, vinyl means that the curtains are fire resistant. They're acid, water, dirt and stain proof and they clean instantly with a damp cloth. What's more, they won't fade, dry out or crack. So you see, I know that you'll want one or more sets for your home.

[A]

And for each set of plastic curtains you want, just send us two Denison labels with 50 cents in coin to Housewives Incorporated, Kiro Seattle.

[B]

And when you send for your curtain set, be sure to specify the color. They come in pastels of pink, green, blue and yellow. And be sure to ask for your Denison food, your two Denison foods, so you'll have your labels to send along with it. Incidentally, those of you who live out in Rainier way will find a big display of Denison foods at the Owl Red and White market. And that's at 7269 Rainier Avenue here in Seattle.

[A]

And remember, Denison dinners.

[B]

Well, while we're on the subject of good things to eat, I think now is about as good a time as any to go into the kitchen and whip up today's favorite recipe. How's about it? W Are you hungry?

[A]

Well, go ahead. Let's go.

[B]

Yes, and today we're going to make cookies. They're good cookies too, and they're honey cookies. And unlike most, they don't require any eggs. So if you want to make some cookies for the lunchbox or you want to have cookies for after school for the youngsters, here is a recipe if you'd like to jot it down. For honey cookies, first heat 1/2 cup of honey with 1/2 cup of butter or other shortenings. 1/2 cup of honey, 1/2 cup of butter. Now heat this carefully at a low heat to be sure that they don't burn. Then let the mixture cool thoroughly. Let your butter and honey after they're mixed together, cool thoroughly. Then sift together the following ingridients. Two cups of flour, 1/2 teaspoon of cinnamon, 1/2 teaspoon of cloves, and 1 teaspoon of soda.

[A]

That's beginning to sound good. Cinnamon and cloves and honey butter.

[B]

Let's go over that lightly. I think they have the half cup of honey and half cup of butter or shortening. Then sift together 2 cups of flour, 1/2 teaspoon of cinnamon, 1/2 teaspoon of cloves and 1 teaspoon of soda. And then add that to the cooled butter honey mixture. Then roll your dough, make your dough and roll it to about a fourth of an inch in thickness. And then cut with a cookie cutter into any shape that you desire. Then bake on a greased cookie sheet for 12 to 15 minutes in a moderate oven. And that is about 350 degrees, 12 to 15 minutes in a moderate oven. And there you have very easy to make and very good to eat honey cookies for after school or a lunchbox treat.

[A]

You know what I like?

[B]

No.

[A]

About two dozen of those and about two quarts of ice cold milk when I get home from work at night.

[B]

What about your diet?

[A]

That'll have to wait sometime.

[B]

That'll have to wait till two dozen 60s and the two quarts of milk is gone.

[A]

That's right.

[B]

Well, what about the surprise recipe that. Maybe you better eat that too?

[A]

Well, that's always good to eat. I had some once, three or four years ago when I was visiting an ant in Wisconsin and I had never eaten it before and was quite amazed and pleased with it because it's an unusual dish. And we have it this week as our surprise recipe because I dug around in a cookbook and found it. I'm very proud of that. It's hot potato salad. What it really is is a. Well, it's a winter variation of the well known summer picnic dish potato salad. We use baking drippings and baking juice in it. You make it in the skillet, put all the ingredients in it that you would in a regular cold potato. We have the recipe for you and it sure is good. Just send for it. It's yours for the asking. Just drop us a card and ask for the surprise recipe for the week of September 27th, I think was Monday, wasn't it?

[B]

I don't know. I'm not so good on the day salad.

[A]

Ask for the surprise recipe for this week and you'll get it. It's hot potato salad.

[B]

All right. Now, tubby, I'd like to ask a question in French.

[A]

In French.

[B]

We are Canadian listeners. I think they're going to turn over under the Canadian Rockies when they hear this, but I'm going to try it anyway. This is for you. Avez vous Asia French? Comme de terre. Instant.

[A]

Oh, brother. One interview with Hildegard and she's even wearing a beret today. Okay, now try it in English.

[B]

All right. Have you tried French's instance potato?

[A]

Oh, well, certainly I haven't. And, housewives, if you haven't, you've really been missing a good.

[B]

And reason one is that French's instant potato turns out fluffy mashed potatoes in less than one minute. Saves work and saves time. Reason two, those creamy, smooth mashed potatoes are the most flavorful among the most nutritious that you've ever eaten. And believe it or not, they do cost you less than 3 cents per serving. Just think of preparing delicious mashed potatoes with none of the work of washing, peeling, cutting or even cooking. Just add boiling water and milk to French's instant potato and that's all there is to it. You'll like those smooth, textured mashed potatoes and you'll really be proud to serve them to your guests. So why don't you try them today? It's French's instant potato and just new at your groceries. Tubby, let's meet Laura.

[A]

Here's a tune I like to play every once in a while so that I won't forget how to play it. It's kind of involved harmonically, but it's a lovely tune and was very popular a few years ago when it came out in conjunction with a picture that bears the same name, Laura.

[B]

You know, Tubby, Laura is one of my very favorites. And in a few minutes, I'm going to ask you a special request about some special music for tomorrow.

[A]

For tomorrow?

[B]

Oh, tomorrow's a special day, you know.

[A]

Well, yes.

[B]

For me, that is.

[A]

Yes, I know.

[B]

Well, we'll talk about that in a minute. But now, from New York and Paris and Hollywood too. Let's see what's ahead in fashion for you. Well, any. Great. We should have altered our little poem today because today we're talking strictly Paris. It seems to be Paris week. Told a guy just here this week and I wear a beret today.

[A]

Try to talk French.

[B]

Try to talk French. And now we're talking Paris fashions. Well, this week Frederick and Nelson had a bunch of Paris originals come into the store and they had a little special showing and invited us to come over. So we went over to see them and thought you might be interested in knowing what we saw. First of all, the Empire line you've probably been reading and hearing about it is big news from the continent. And that means, too, that it's going to be news. That's what they say anyway, in American fashions too. Now, the Empire silhouette, in case you haven't heard, is that very high waisted look. We've seen touches of it in fashion for over the last year or two, but this fall it's a definite leader. Now, the French get this effect in different ways, sometimes with a deep yoke and the fullness below. The yoke starts from about the point of the shoulder blades. And you'll see this mainly in coats and in back treatment. And again, the high waisted look is achieved in dresses and suits and so forth. Evening gowns with a very wide midriff that starts at the natural waist line and continues up to the bust. Then the treatment, of course, and interpretation of the Empire look depends upon a particular designer, but it's definitely Empire year. Now, the designers whose creations that we saw in the collection there included Christian Dwyer and Robert Piquet and Desay and Jacques Foss and the famous ones and so forth. But the school, the skirts on most of them were very slim and looked almost like hobble skirts of the World War I era. And one Parisian suit had an extremely narrow skirt with a short slit in the back and from the waistline to the hem at the back. The designer had created an extra swinging panel on the outside separated from the skirt, except at the waistband. The effect here was to give the illusion of fullness that wasn't really there. It seemed that he sort of reversed the idea of hidden fullness. And of course, this is a very extreme one on the whole. However, the skirts are very narrow and some might be tightly banded at the knee. Remember when we used to do that with a flare below? Or they're banded at the bottom of the skirt. Either way, the wearer has to take tall, I mean, short Nimson steps. The shoulders and the creasing designs are natural. They're still working at that and trying to sell us on the idea that we should use our natural shoulder line. And they have very little padding or none at all. And leather belts are used extensively on everything from coats to evening dresses and skirts. Now, I'm probably sticking my neck out on this one like I did with the spats. But I predicted the Empire look will no doubt have to have its modifications, just like the new look and all the beginning extreme styles before it really will become popular. Usually when you see advanced styles like this, you find that they are just out of this world. And actually we never get right around to wearing those very, very extreme ones. But we do Accept them when they're modified to some degree. Their extremity, of course, is to call attention to them and in the chambers, modify them. Speaking of fashions, what about your own wardrobe this fall? Like as not, you've several dresses or blouses from a few seasons back that are worth plenty of wear if it weren't for their faded colors. And here's a tip. You can make those garments look fresh and new and right in tune with the new fall colors when you use guaranteed all fabric Tintec.

[A]

And when we say all fabric, we mean that Tintec takes care of just about everything.

[B]

Indeed it does. It's scientifically prepared to dye every fabric. Natural fibers like silk, linen, cotton and wool. And synthetic fibers like celanese, nylon, rayon and Burberg. Except of course, glass and metal. Nowadays, you don't have to be a fabric expert to re dye faded wearables and home decorations. Your friends and neighbors are already getting beautiful results on all fabrics and and saving money too with guaranteed. Remember that it's guaranteed all fabric tintech. And remember, it's still only 10 and 15 cents at drug department and 10 cent stores. So why don't you try it too? It's all fabric tintech. All right, tubby, do you have more of my favorites?

[A]

Well, here's just time for a little bit of one of our favorites that you go to my head.

[B]

Sam, here's a shopping tip for you. This afternoon when you go to your grocery, be sure to ask for morning milk Magic cream pie recipe.

[A]

It's magic because from this one recipe you can prepare 10 different kinds of cream pie.

[B]

That's right. Butterscotch, raspberry, banana, almond, strawberry and all the rest of the flavors that you like. The secret is having this one basic recipe that's so easy to work with and easy to. And to be sure that those cream pies are smoother and more delicious than ever you've ever made. Be sure to use morning milk as one of the ingredients. It's the evaporated milk that's extra smooth and double rich. And you'll find it at your grocer's in a spick and span red, white and blue can. So be sure to ask him for your free copy of the magic cream pie recipe when you buy several cans of morning milk.

[A]

And now, Judith, before we go, what's this special day tomorrow? I think you could tell about it.

[B]

Well, you know, I hate to even.

[A]

Think about it in a lot of ways.

[B]

Well, it makes me very sad to even think about it too. But we're going to be introducing to you tomorrow a new Judith Lane. And she'll be here to meet you. And tomorrow's my last day. All right, Tilda miles in at 12:30. That's Debby Clark plane. And we can Judith Lane saying goodbye now.

[A]

Housewives Incorporated with Judith Lane is brought to you Monday through Friday at 12:30 by KIRO in Seattle.