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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
Jun 02, 1944
Page
14
A long readable fragment offers a strawberry jam recipe with steps, substitutions, and canning directions. It also includes a brief Q and A on cooking techniques such as liver washing and fat use, reflecting home kitchen guidance and era tone.
A recipe for baked stuffed eggplant fills shells with onion green pepper tomato rice and cheese. The dish bakes at 375 degrees for 45 minutes yielding four servings.
A series of vintage recipes for summer serving includes kidney omelet with mushrooms and watercress garnish, rhubarb strawberry jam with optional pineapple twist, fresh pineapple sauce to pair with ham pork or seafood, and a shrimp and rice salad with olives celery and chives. Also includes range rolls dough recipe and yeast activation steps.
Recipes for using salt pork and bacon to stretch rations, including a baked bacon square and fried salt pork with gravy. Directions cover prep by boiling, dredging in cornmeal or soy flour, frying to golden brown, and serving with potatoes and onions.
A rooster featured in a casserole recipe from Jim Beard's Fowl and Game Cookery. The article details a chicken dish with bacon, vegetables, tarragon and seasoned rice, baked until tender and fluffy. It notes the book covers turkey, duck, goose, pheasant, partridge, quail, grouse, venison and other game.
Shape these into round balls and place close together in a greased shallow pan. Retire for about 43 minutes until doubled in bulk. Bake in a hot oven for 20 minutes until done. Serve warm. Reheat by sprinkling with water and warming in a paper bag or between two pans in a hot oven for 5 to 8 minutes.
Guidance on handling cooked meat and leftovers. Advises refrigerating roasts promptly, covering lightly to prevent drying, and storing meat for up to a week. Suggests trimming excess fat from large roasts and segmenting meat for pan reheating.
A fragment describes saving roast bones and simmering them with onion carrot bay leaf and herbs to make a fine veal stock. Mentions pairing veal with sausage bacon celery spiced fruits dill and vegetables like peas asparagus tomatoes and potatoes for soups or scalloped dishes.
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