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Newspaper
Troy Record
Location
Troy, New York, United States of America
Date
Feb 09, 1945
Page
10
The text suggests using alternate meats in common dishes to extend supplies. It mentions stew fricassee roasts casseroles and ground meats like hamburger and sausage as versatile options. It hints at market varieties and blending meats for main dishes.
Wartime notes discuss meat supply priorities for the Navy Marine Corps Coast Guard and allies. Government rationing targets top beef grades and pork cuts while home cooks receive basic meat based recipes for stews sausages and liver loaf plus savory spinach dishes amid cold winter conditions and local club activities in Cambridge and Glens Falls areas.
A blend of mashed potato with eggs and sweet onion yields a savory dish. The method includes shaping mounds on a greased sheet, parboiling onion slices, brushing with melted fat, and baking about 15 minutes. A second recipe combines Lima beans with tomatoes, celery, and bread crumbs, simmered in a cream sauce, then baked in four pans at 360 degrees for about two hours.
The report outlines cooperation with local markets and notes shortages in supplies while urging homemakers to shop in the morning or noon after work. It emphasizes planning menus around available ingredients, using ration-free meats where possible, and supplementing with cottage cheese and tomatoes. A baked noodles recipe is included using garlic, margarine, bread crumbs, and cheese.
Two dessert ideas from a vintage recipe page give directions for Lenton Custard Pie and Orange Cream Custard. Ingredients include milk sugar cornstarch and lemon or orange zest with meringue toppings and a baked finish. The recipes outline heating blending and folding steps with a double boiler method and final browning of the meringue.
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