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Newspaper
Troy Record
Location
Troy, New York, United States of America
Date
Nov 03, 1944
Page
13
Home readers learn about plentiful cabbage and how to make kraut with salt brine and glass jars. Instructions cover selecting heads, washing, packing, fermenting at room temperature for about two weeks, and sealing jars with cloth and paraffin for long storage. Also notes on stuffed acorn squash and simple meals.
The city of New Orleans is celebrated for its cooking excellence and long standing culinary traditions. Noted for hearty meat preparations, residents enjoy patient, thorough prep and slow cooking that captures the region’s distinctive flavors.
Local column lists residents and relatives connected to wartime service. Names include Bromley, Ames, Ross, Harper, Carpenter, Batterse, Keys, Kilmer, Mulholland, Baker, Dexter, LaMore, Damice, Batteese, and others. Notes mention naval and marine assignments, domestic visits, and a death in Rutland area.
The event featured costume contests with Caval Ma ot winning best costume and Whalen second for a rabbit impersonation. Judges were Fran Layden Edward Latta and James Grady. Other items include temple degree reenactments by Phoenix Lodge, a banquet led by William J. Anderson, and lodge officer appointments and banquets. Modern ships use anti fouling paint to prevent barnacle growth.
Beef with horseradish and sour cream uses 1 1/4 pounds round steak, sour cream, horseradish, onion, and spices simmered in water then heated gently to avoid curdling. Sweet and Sour Beef combines round steak, onion, apple, and spices simmered with sugar and cinnamon for a tender dish. Also included is Steam Apple Pudding with butter and brown sugar baked with milk and flour.
A fragmented recipe describes mixing sour with baking soda and spices, stirring in chopped raw apples, steaming in a pudding mold, and serving with a lemon sauce. It mentions butter or margarine, sugar, egg yolk, and whipped egg white, then folding to a creamy texture and serving hot.
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