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Newspaper
Troy Record
Location
Troy, New York, United States of America
Date
Aug 02, 1946
Page
11
A quirky baking note describes Apple Bread as versatile, crusty, and sweet, ideal for sandwiches and snacks. It includes a recipe with apples, cinnamon, flour, baking powder, sugar, shortening, and eggs, baked in a leaf pan, plus a stray historical line about Gauls making soap from tallow and wood ashes.
A fragment describes making Sour Cherry and Peach jams with detailed steps, including fruit prep, sugar quantities, boiling times, bottled fruit pectin, and paraffin sealing. It mentions shortages and sharing sugar portions, plus a corn syrup variation and butter addition to reduce foaming.
A WWII era note recalls Baby foods accompanying Panatintii to Bikini for the atomic test, with witnesses and scientists aboard. It discusses green tea supply, North Africa and Morocco Algeria lease programs, and the impact of sugar use and civilian consumption during summer months amid war efforts.
Old New England table talk highlights salmon steaks with fresh West Coast fish, potatoes, and blueberry pie. Instructions for broiling vary, with tips on prep, timing, and seasoning. Also includes a squash orange sauce recipe and notes on soap origin tracing to ancient Italy.
The Batory, once an Allied troopship, will resume regular trans Atlantic service in September on the Gydnia American Line. Reconverted for passenger and freight work, it will route via Southampton, Antwerp, Copenhagen and Gdynia. For four months after restart it will be fully booked by Pulea travelers returning home for seasonal or business reasons.
A fragmented OCR pastry piece blends a peanut butter dessert recipe with stray notes and non sequiturs. It mentions peanut butter, whipped cream, gelatin, and egg yolks, then shifts to a library scene in Göttingen with a Bible on pale leaves. The text is garbled but preserves some cooking steps and a stray literary afterword.
A scrambled OCR style recipe lists butter milk white, grated cheese, flour, water, and seasonings. It describes mixing into a dough, adding liquid, shaping into slabs, and baking at 212 degrees for about one hour to brown.
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