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Newspaper
Troy Record
Location
Troy, New York, United States of America
Date
Mar 24, 1944
Page
30
Homemakers celebrate the return of civilian baked beans with cans ready to serve in war era meals. Cookery tips include Browned Beans and Onions, green peppers stuffed with bean mixtures, and Nutty Oven Baked Beans. Recipes reflect no point low point foods promoted by the American Hotel Association Food Fights for Freedom campaign.
A practical guide urges packing energy rich lunches for workers with a mix of loaf bread protein foods fruit and vegetables. It recommends hot foods varied fillings and moisture sealing with waxed paper plus a dessert and milk. It features cherry shortcake and baked beans as example items and details a recipe for each.
Yale University researchers compare enriched doughnuts to bread and butter in nutrition. Newcastle health officials advise doughnuts with milk orange and added cottage cheese, peanut butter, or soya bean spread for a proper lunch. Recipes include Cottage Cheese Filling and Nut and Cheese Filling for split doughnuts.
A period recipe for low company chicken stew in a covered casserole. It covers a 14 pound chicken or stewing chicken cut, browned, simmered with water wine onions and vegetables for 1 to 2 hours, finishing until tender. Salt pepper cayenne and optional sherry are noted.
A home style recipe fragment describes making a smooth thick cream sauce with margarine flour scalded milk onions eggs lemon juice and parsley for serving with fish. It also covers a rice souffle with rice cream milk cheese salt and beaten egg whites baked at 350 degrees. Additional casserole rice tomato suggests browning rice in margarine then mixing tomato soup sugar and seasonings before baking.
The Connecticut Cook Book from the Woman's Club of Westport presents celebrity kitchen visits with dishes like Claire Boothe Luce Macaroni With Liver and Grace Moore Connecticut Farm Eggs. It includes detailed steps for liver and macaroni and for stuffed hard boiled eggs with ham cream sauce and a baked finish in a moderate oven.
Soften gelatin in cold water then dissolve in boiling water. Add sugar and lemon juice and mix well. Cool. Stir in sherry and pour into a mold. Chill until firm.
Wartime recipe by Sam Pisani of Providence RI wins AHA contest. Polenta with Sauce Italienne serves six, with water cornmeal and a spiced tomato sauce enriched by paprika cayenne and onion. Includes stuffing for a five pound roaster with corn bread mix poultry seasonings and egg.
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