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This newspaper page contains 8 articles. Subscribers can read the full text of each article.
Newspaper
Troy Record
Location
Troy, New York, United States of America
Date
Aug 18, 1944
Page
10
The Troy Record outlines weekly meal plans aimed at easy, light eating for hot weather. It suggests salads, cold dishes, and simple preparations with options like melon breakfast, fried chicken dinners, peach ice cream, and vegetable sides, plus detailed chicken and salad recipes for serving a family of four.
A look at making breakfasts more substantial to meet demand for energy. The article suggests brighter morning dishes including juices, cereals, and ready-to-serve options, plus ideas like creamed eggs on toast and fruit-filled pancakes to improve variety and nutrition.
A compact guide offers gay friendly bite sized starters for entertaining guests. It showcases bite sized hors d oeuvres with bold flavors and easy preparation suitable for casual gatherings.
A practical recipe using leftover cold meat. Gather cote cuts for a meat pie base with diced old fashioned meat, onions, potatoes, green beans, carrots and salt mixed in a casserole. Pour one cup gravy over before baking.
Breakfast menu fragment lists mashed potatoes peaches and pears with wheat cereal and bacon with fried items. The readable text is incomplete and may reflect a school or cafeteria notice. No clear event or full context.
Shred raw cabbage to yield four cups then mix with a dressing of salt sugar prepared mustard paprika horseradish egg yolk lemon juice and two tablespoons cream. Beat until thickened and well blended for a creamy cabbage salad.
A collection of appetizer ideas using meat and cheese with olives onions pickles and crackers. Includes pinwheels with liver sausage cream cheese and sage, salami and cream cheese bites, cervelat rolls with pimento cheese, rye bread rectangles with mustard butter and dill pickles, and gherkin sailboat snacks.
A recipe for drop biscuits baked at a hot oven with chives. Prepare eggs with cream and butter, scramble until soft. Optional browned mushroom slices. Serve with bologna slices, watercress, and spiced fruit as a platter garnish.
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