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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
Jul 28, 1944
Page
26
The Troy Record offers hot day refreshment tips with lemony drinks and crisp lemon oatmeal cookies. It includes a Basic Vegetable Salad recipe using plain gelatin and a Chinese shrimp dish with eggs, shrimp, and a thickened sauce.
Lamb loaf recipe from Middle America features a carrot filled loaf with ground lamb, bread, egg and spices. Carrots line the center before baking at 350 degrees for a firm loaf, served with celery and banana garnish. Includes related salad and meat dish variations for leftovers.
Children help in kitchen for summer activities with recipes for Chocolate Chip Honey Cookies and Peanut Dessert Cake. Cookies use butter or shortening honey egg salt soda flour chips nuts and vanilla. bake 10 to 22 minutes at 375. Cake uses graham crumbs peanuts sugar salt baking powder water vanilla eggs bake about 39 minutes at 350.
A recipe column notes simple hamburger and horseradish pot roast dishes. It lists ingredients like ground hamburger bacon green pepper onion ketchup Worcestershire salt pepper lard and horseradish with cooking steps for browning simmering and gravy, yielding four servings for the hamburger and three to four for the roast.
A muddled recipe list describes drinks like Grapeade and Mint mint lemon lime pineapple limeade. It mentions sparkling water orange juice lemon juice and sugar with steps to mix simmer chill and serve in tall glasses. Includes serving details for four and multiple fruit combinations.
Readable cookbook style item detailing two old fashioned desserts and savory slices. Deviled tomato slices use mustard tabasco sugar salt paprika cayenne cornmeal and lard, fried until brown. Rhubarb pudding combines cooked rhubarb with creamed lard sugar milk eggs flour and baking powder, served with orange sauce. Serves vary.
A revised edition of Bitty Years in a Maryland Kitchen presents old time eating in modernized form with a fricandeau of veal and pork. The method uses salt pork for larding and slow roasting at 325 degrees F, with 25 minutes per pound plus extra time.
Instructions describe a liver loaf recipe using beet liver, stock, onions, cracker crumbs, Worcestershire, lemon juice, salt, pepper, celery salt, and eggs. Simmer liver, grind with onions, mix with stock and crumbs, mold in loaf pan, top with bacon, bake at 350 degrees for 45 minutes. Optional mushrooms enhance gravy. Serves six or more.
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