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This newspaper page contains 7 articles. Subscribers can read the full text of each article.
Newspaper
Troy Record
Location
Troy, New York, United States of America
Date
Apr 12, 1946
Page
16
Readers explore meat substitutes after Lent as chefs propose eggless, protein rich recipes. Instructions describe stuffed peppers with rice and cheese, baked in moderate heat, plus a lettuce and cheese dish simmered with chicken broth and eggs.
A Connecticut traffic survey reported to the Council of State Governments finds that a pedestrian crossing at night in the middle of a block has twelve times the risk of fatal harm compared with crossing at an intersection. The study notes the higher danger of mid block crossings for urban Chicago pedestrians.
A compact guide to preparing an Easter ham, from old traditions with wine aging and spiced glazes to modern quick heat-and-glaze methods. Includes cooking times for half and whole hams, wine pairings, and a few recipe elements like sherbet glaze and mustard canapés.
A collection of desserts and party treats including a Cherry Gelatin Parfait and variations, plus guidance on family-friendly activities for rainy days. Recipes cover Pistachio and Strawberry Parfaits, Macaroon Parfait, and a Gingerbread Apple Cake with Lemon Sauce, alongside kid friendly kitchen tasks and craft ideas.
A recipe describes rolling ham with a stuffing of lima beans bread crumbs mustard and egg then baking in sauce and tacking with string. A Colgate University veteran returnees report shows eighty five percent of civilian juniors seniors and most freshmen are veterans and twenty one percent are married.
A recipe fragment outlines braising kidneys with tomato and onions, plus a vegetable laden dish with lamb, green peas, corn, and bread crumb topping. It includes steps for browning, simmering around 25 minutes, and serving with noodles or dumplings. The passage ends with a note about Manchuria.
Culinary expert advice on using sauces to elevate meat dishes. The piece describes honey mint and horseradish mayonnaise style sauces, with steps for making raisin horseradish and mint sauces and serving suggestions for lamb and meat loaf. It includes recipe amounts and preparation steps, emphasizing quick, simple prep and fridge storage.
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