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This newspaper page contains 6 articles. Subscribers can read the full text of each article.
Newspaper
Troy Record
Location
Troy, New York, United States of America
Date
Oct 15, 1943
Page
27
The article extols apples and seasonal markets, urges keeping a bowl of polished apples for snacks and meals, and shares a Waldorf Salad idea using peanut butter in the dressing. It instructs selecting firm red or green apples and dicing them with celery, advising to prepare the dressing for immediate mixing.
A fragment from The Troy Record lists how to make several dessert fillings and custards. It includes mixing salt mustard paprika flour sugar egg yolks milk and lemon juice or vinegar with steps to thicken and chill. Also suggests using pastry crust as a topping for apple pies and offers a cinnamon shortcrust batter recipe.
A collection of old fashioned kitchen notes includes veal roast with onion and celery gravy, apple cinnamon topping, and a chocolate chip ice cream recipe. Also provides onion soup with cheese croutons and baked fish fillets de luxe with grapes and wine sauce, followed by Blitz era blueberry crusties and a Russian cookbook variation for thrifty meals.
Advice urges parents to introduce babies to fine foods early to build lifelong taste and texture appreciation. Strained foods offer smooth textures and strong natural flavors from fruits vegetables cereals and meats while serving as a bridge to complex tastes for toddlers. A recipe for Creamy Rice Pudding With Prune Sauce demonstrates this approach.
Bavarian Pies Do Duty as Dual Desserts mints a two part dessert recipe serving 4 to 6. The first half makes a creamy custard Bavarian pudding with gelatin eggs milk and vanilla, then fold in egg whites and chill. The remaining mixture bakes into a peppermint or nut flavored Bavarian pie with a baked shell and fruit sauce served warm or cold. A spongy cake rounds out the menu with lemon scented yolk batter and a meringue fold baked in a shallow pan.
Chicken recipe card shows a method for Russian variation with chicken pieces, onions, garlic, ham and tomatoes. It lists fat, water, rice and cooking steps to brown, simmer and cook in a double boiler.
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