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This newspaper page contains 7 articles. Subscribers can read the full text of each article.
Newspaper
Troy Record
Location
Troy, New York, United States of America
Date
Oct 12, 1945
Page
16
Readable text describes berry pudding and chocolate soufflé recipes with notes on cooling batter before folding egg whites. Includes instructions for butter, flour, milk, chocolate, sugar, vanilla, and baking in various temperatures and water bath. Emphasizes serving hot and timing for party delays.
The column lists rationing dates and stamps for sugar meat butter fats and shoes with validity through dates. It also notes a weekly publication cadence for the table. A comparative note describes Tokyo Bay and Yokosuka as smaller editions of Chesapeake Bay with Baltimore and Norfolk as reference points.
A dated instruction lists seafood wedding supper ideas including crab meat, shrimp, and celery salad, plus salad greens and pickled beets. It covers a White Cake recipe with margarine, sugar and corn syrup, plus mixing, baking times, and pan sizes for oblong and round layers.
Valley Falls reports guests and departures including Miss Bell Lohnes visiting Casper Wyo returning home Mrs Wood of Brooklyn and Mrs Wood of Schenectady attend funeral for John Wood Mrs Trompton hosted at Gideon Putnam for her birthday St Helen Anderson of Fort Dix Nurses Corps on leave to visit family Mrs Myron Barrett family head to Pinehurst residence prior to the war Mrs Raymond Brizg to New York by plane to join husband at General Electric Parent Teachers Association meets at Community Ball Mond Briggs elected president Ship committee chair named Clarente Iverson Central School planning discussion held Next meeting November 1 at Schaghticoke High School
Raymertown residents share family gatherings and visitors as Dr. BE A. Mason hosts a surprise party. Mrs. Luke McKeon attends a birthday dinner for her father. The Women's Mission Society selects delegates for the forthcoming Easter conference at the First Lutheran Church in Schenectady.
A readable fragment discusses apples and their uses in daily meals. It mentions picking ripe apples as fall approaches, various serving ideas like apple and celery salads, and a peanut butter dressing recipe. The text emphasizes fresh apples and simple preparations suitable for all ages.
The passage describes making an easy apple crisp with corn flour, brown sugar, cinnamon, and chopped apples. It advises lining a deep pie dish, spreading sauce, then baking until the top is golden and crunchy. Serve with cream or whipped cream and suggests variations like apple mufis batter mix-ins.
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