Delicacies for Juvenile Lunches and Dressings in July 1943
The Troy Record details juvenile lunch ideas with six ounce cream cheese wedges and bread slices for checkerboard sandwiches. Recipes include Snappy French Dressing and a sour cream dressing for cabbage. Contains Grandma's Boiled Dressing and methods for chilling and slicing.
MENTIONED IN THIS ARTICLE
THE
Troy ‘Record
Cream Cheese As Bargain Health Food For Toddlers
A wartime advice feature extols cream cheese as a versatile economical health food. A mother questions pork for toddlers while a six-ounce red ration wedge is praised for protein calcium phosphorus and vitamin A. It promises easy digestion and meal versatility across lunches and adult menus.
MENTIONED IN THIS ARTICLE
Junior
Liver Sausage Nutrition and Kitchen Tips From George Rector
A note on eating better advises consuming cut Wilsons liver sausage in thin slices with potato salad for flavor. It claims two slices provide iron vitamin A riboflavin thiamin protein phosphorus and vitamin C. Tips include slicing liver sausage on the bias and making carrot curls with a gadget and corrugating cucumbers with a fork.
MENTIONED IN THIS ARTICLE
George Rector
Weekly Food Report from Cornell and County Markets
Badtor's Ware-In with Cornell and Agricultural Economics reviews Rensselaer County Home Bureau guidance on when to buy for best abundance. Notes blueberries plentiful yet labor tight, cherries scarce, apples steady though light crop, beans and corn improving, tomatoes rising, cucumbers inexpensive, potatoes plentiful. Includes a chicken Homespun Style recipe with detailed steps and sauce, using stock and milk for a creamy topper.
MENTIONED IN THIS ARTICLE
Badtor's
Department of Agricultural Economics
Cornell
Rensselaer County Home Bureau
Salad Dressing Improved By Snappy Spices
Diet feature highlights whole grain cereals and unrefined foods to save ration points and boost health. Recipes include Raisin Bran Loaf Oatmeal Walnut Cookies and Honey Coffee Squares with tips for salad dressings and mustard additions for flavor.
MENTIONED IN THIS ARTICLE
Helen E. Ridley
Miss Padley
National Home Economics Association
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