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Newspaper
Troy Record
Location
Troy, New York, United States of America
Date
Jul 20, 1945
Page
11
Vintage recipe fragment covers a mixed vegetable salad with fresh lettuce tomatoes onions peppers and dressing notes. It also outlines an apple souffle with lemon juice sugar cloves and whipped whites, plus guidance on measuring ingredients for accurate cooking.
A wartime ration timetable lists valid dates for stamps and foods. It notes first day validity for new stamps, indefinite validity for some sheets, and expiration through late summer and fall for sugar meat and canned goods. It also details gasoline coupon use and ration board office hours in Bernselaer County and Troy.
A World War II USO poll shows overseas servicemen crave steaks fresh milk fried chicken and hot breakfasts on furlough. Men expect home cooks to provide repeated staples and comforts and prefer a well set table with linen and window light.
A New York State cooperative guide urges using beets and beet greens for color and nutrition. It notes beets store pigments in cooking water, suggests cooking with skin and stems or in covered pots, and promotes greens as iron and calcium sources. The outlook predicts civilian beet shortages due to military demand, encouraging home canning and preservation.
Ned McGlynn visited grandparents Mr and Mrs Albertus Cropsey in Troy. Eva ngellical Lutheran Church and Church of Christ annual pictic planned at Crystal Lake Averill Park. Mary and John Serasey hosted by Mrs Curtis Jones and daughters Cassie Helen. Philip Fisher family vacationed at Nelson Fisher’s camp on Dyken Pond. Ralph Taber and Carol Taber of West Newton and Robert and Priscilla Toney joined Lee Jones family hosts.
Melt butter then blend with sour milk and eggs to create a smooth paste. Return to heat and thicken with milk and mayo mixture. Stir in mayonnaise and mustard, add tuna and onions, pour over hot shrimp and serve immediately. Seersuckers require hanger drying with clothespins for shaping sleeves and hems.
A recipe note describes adding tablespoons of grated hare radish to brows gravy to create a sauce for roast meat. The instruction implies reheating a pot of even roast with the sauce ready to pour.
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