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Newspaper
Troy Record
Location
Troy, New York, United States of America
Date
Sep 10, 1943
Page
21
Fresh season crab tips include live handling steps from stabs to wash and dry. Popular prep methods are deep fried with egg and seasoned flour or corn meal, and broiled with butter. Leftovers can become stuffed green peppers with crab meat and mustard sauce.
Instructional note describes boiling a milk mixture then adding crabmeat breadcrumbs and lemon juice with seasoning. Top with pepper halves and buttered crumbs. Bake in a shallow pan with water about 20 minutes at 350 degrees until tops brown.
A two day versatile plan for picnics porch meals and canning season. Includes Liver and Veal Ring recipe with pork liver bacon veal egg catsup onion and spices. Also a fruit crumb dessert using canned fruit cherries pears and orange juice and a butter crumb topping.
A nostalgic hometown piece extols cookies as morale boosters and practical snacks for families. It praises enriched flour based varieties like Marmalade Drop Cookies and Applesauce Cookies, notes six cookie divisions, and links homemade treats to health, happiness, and home front support.
California suggestions include Cauliflower-Orange Salad and Lemon French Dressing a Golden Salad and Vitamin Salad with orange and tomato on lettuce. Also a tuna corn milk yolk dish with mixed ingredients cooks in double boiler, versatile for hot or cold servings.
Sour cherries and plums are ready to make conserves for spreads next winter. Use corn syrup to limit sugar. Plum conserve uses red or blue plums with oranges and nuts, cooked until thick and jarred. Sour cherry conserve combines cherries raisins and sugar, boiled gently and sealed in jars.
Cauliflower Swiss Fashion describes cooking cauliflower with margarine and grated cheese under a broil to brown the top, noting broiling saves fuel in hot weather and requires careful watching. Coffee Souffle mixes flour and coffee with egg yolks, sugar, salt, and stiffly beaten egg whites to bake into a light dessert.
Gradually stir in half the coffee to form a smooth paste add the rest and heat stirring until the mixture thickens. Remove from heat beat in unbeaten eggs one by one fold in sugar and salt then fold in beaten egg whites. Spread into greased dish with margarine and sugar. pour in souffle mixture and bake at moderate heat about twenty minutes yields four to five servings.
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