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Newspaper
Troy Record
Location
Troy, New York, United States of America
Date
Jul 30, 1943
Page
19
A Troy Record food note outlines summer desserts prepared in advance to save time on sultry days. Duchess Custard uses egg yolks with milk and fruits, served over peaches or cake with cherries, while Caramel Fluff is a quick three day dessert made from dark brown sugar cooked in a pan.
Wartime home menu suggests Armour Star cold cuts and sausages for a quick supper on hot nights. Includes recipes for stuffed pepper cups with olives and gherkins, Star Old Fashioned Loaf and Liver Sausage platters, bologna roll bites, Honey Cream Dessert, Deep Dish Apple Pie, baked beans Boston style, and iced coffee to accompany.
War time diet guidance encourages using fresh garden produce and bakery items without rationing. Suggestions include plentiful bread, non rationed proteins like chicken and fish, and stored cooking oil, shortening, and canned goods for hot day picnics. Includes three spreads: Basic Cheese Spread, Slay Spread, and Spicy Fish variation.
Green onions offer rich vitamins and minerals, surpassing dred onions. Use green onion tops fully, cook briefly in a little water for a novel table dish. The recipe calls for green onions, green pepper rings, toast, mustard, and butter, with bundles of six stalks each to be simmered briefly in salted boiling water.
A kitchen focused item describes a veal or pork pie using shoulder chops with stock, vegetables and a chilled pastry crust, plus a gelatinized gravy method. It includes variations for a mock sponge cake and several meat substitute dishes such as deviled eggs with cheese sauce and a meat sauce for spaghetti. Also covered are a fresh corn chowder and basic technique notes for thickening and serving at table.
This recipe describes simmering onions until tender, draining, and using a mustard butter made from butter substitute and prepared mustard. Bundle onions in green pepper rings, trim ties, then serve on hot toast with six portions and a dash of salt pepper and paprika. White stems of Swiss chard may be prepared similarly for a distinct flavor.
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