Aunt Sammy's Radio Recipes

• Orange juice. Creamed eggs and dried beef. Corn bread. Strawberries and cream. Hot cakes and maple sii-up. Baked apples. Poached eggs on toast. Sliced bananas and cream.

From Aunt Sammy's Radio Recipes, 1927, page 5. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Fruit cup. Roast turkey or roast chicken, with stuffing. Giblet gravy. Mashed potatoes, or candied sweet potatoes. Brussels sprouts, cauliflower, or spinach. Cranberry jelly. Lettuce salad with Russian dressing.

From Aunt Sammy's Radio Recipes, 1927, page 7. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Lettuce salad. Baked apples. Rabbit en casserole. Cabbage salad. Apple turnovers. Fresh or canned salmon with egg sauce, Riced potatoes. Pepper pickle. Baked pears. Lamb stew. Boiled flaky rice. Lettuce salad with a tart, spicy dressing. Chocolate pie. Creamed oysters on toast or in patty shells. Potato chips. Cabbage salad with mayonnaise-chili-sauce dressing. Sliced oranges and bananas.

From Aunt Sammy's Radio Recipes, 1927, page 7. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Mint or currant jelly. Roast potatoes, or scalloped parsnips. Red cabbage salad or slaw. Cranberry pie. Boiled dinner. Corn bread, muffins, or crusty rolls. Hot gingerbread with cream cheese, date, and nut filling. Vegetables with pork. Sour pickles. Rolls and butter. Canned fruit. Orange drop cooldes. Chicken rizotto. ' Carrots in parsley butter. Lettuce or cabbage salad. Apple dumplings with sauce. Pickled pigs' feet.

From Aunt Sammy's Radio Recipes, 1927, page 8. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Potato soup. Bacon and fried apples. Cornmeal muffins. Vegetable salad. Swiss steak. Baked sweet potatoes, or hot riced potatoes. Spinach, kale, or other green vegetable. Dill pickles. Baked bananas with lemon sauce.

From Aunt Sammy's Radio Recipes, 1927, page 9. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One-crust apple pie. Beef roU. Poke shoots or other spring greens. Caramel custard. Cold meat. Baked onions with tomato sauce. Hot biscuits and butter. Strawberry jam. Clam chowder. Crackers or toast. Lettuce salad with a tart dressing. Cream puffs with custard filling. Fresh fish. Scalloped asparagus and spaghetti. Pickled beets. Sliced pineapple and strawberries. Baked eggs and cheese.

From Aunt Sammy's Radio Recipes, 1927, page 11. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Milk-vegetable soups are made from cooked vegetables (chopped or sliced) and milk (whole or skim) slightly thickened. The vegetables may be asparagus, peas, beans of various kinds, celery, potatoes, turnips, carrots, spmach, onions, com, cabbage, or almost any other vegetable. Some of these are good in combination, as potatoes and onions, potatoes and turnips, turnips and carrots. 1 tablespoon flour or less. % cup cooked vegetables, finely chopped, mashed, or strained.

From Aunt Sammy's Radio Recipes, 1927, page 13. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 cup tomato juice. 2 tablespoons chopped green pepper. 1 cup diced carrots. 1 cup chopped onion, cups chopped celery. 1 cup diced turnips. 2 cups diced potatoes. 2 quarts meat stock. all the vegetables, except the potatoes, m the butter in a skillet for about 10 miautes. This helps develop the flavor. place the contents of the skillet in a saucepan. Wash out the particles of browned vegetables clinging to the skillet and add to the stock in the saucepan.

From Aunt Sammy's Radio Recipes, 1927, page 13. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Bean soup may be made with any one of several kinds of beans navy beans, Imia beans, red kidney beans, black beans, pinto beans, and soy beans. Half a pint of the dried beans will be enough for a family of five. Soak the beans overnight in a quart of water. in the same water until very soft. If the flavor of onion is desired, cook one or two slices with the beans. A fireless cooker is excellent for cooking the beans.

From Aunt Sammy's Radio Recipes, 1927, page 13. Read from the scan by computer, so a word may be off; the page itself shows the original.

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boiling, then cook in the double boiler eioee"—27—2 (9) about 10 miButes. Celery or any otlier appropriate vegetables may be cooked with the soup. They should be cut up in small pieces. A tablespoon of chopped parsley sprinkled over the soup at the last minute is an agreeable addition. A pinch of mustard and a lemon juice are good when black beans are used. Some, people like minced hard-cooked egg and thin slices of lemon over the top of the soup.

From Aunt Sammy's Radio Recipes, 1927, page 13. Read from the scan by computer, so a word may be off; the page itself shows the original.

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2 cups grated raw turnip. IM teaspoons salt. 3^ teaspoon grated onion. parsley, cut very fine. Heat the milk in a double boiler, add the flour and butter, which have been well blended, then the turnip, the onion, and the Cook until the turnip is tender, or for about 10 minutes. the parsley in the soup just before serving. soup, toasted cubes of bread or croutons. An easy way to make croutons is to spread slices of bread lightly with Cut each strips, cubes. the cubes in the oven.

From Aunt Sammy's Radio Recipes, 1927, page 14. Read from the scan by computer, so a word may be off; the page itself shows the original.

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3 cups meat broth. 6 medium sized 2 tablespoons cold water. Cook the chopped onions in a small amount of water until tender. Add 2 tablespoons of fat from the meat broth or the same quantity of butter and let the onions cook down in this until they are yellow. Mix them with the meat broth and thicken with the flour and cold water which have been blended. for a few Pour the soup into bowls or soup plates, place on top a round or of toasted bread, and spriakle grated cheese over the bread and soup. Serve at once.

From Aunt Sammy's Radio Recipes, 1927, page 14. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 cup raw ground spinach. Place the milk in a double boiler with the salt. Wash the spinach, and chop or grind it. If ground, place a bowl to catch the liquid which runs from the grinder and add to the spinach. Mix the flour and butter until well blended and add to the milk with the ground spinach. Stir until thickened, and the spinach is cooked. This takes about 10 minutes.

From Aunt Sammy's Radio Recipes, 1927, page 14. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Pare the apples, core them carefully, and cut in half-inch pieces. Make a rich sirup, 1 cup of sugar to 1 cup of water. Add the pieces of apple to the boiling sirup. till the apples are transparent. Commercial coloring matter or cinnamon candies added to the sirup give the apples a pleasing color. These apple slices are very pretty as a garnish for meats.

From Aunt Sammy's Radio Recipes, 1927, page 15. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Pare, core, and tart apples, preferably those of a kind that will hold their shape when cooked. Place a layer of the sliced apples in a baking dish, sprinkle with sugar, dot with butter, or pour on a little melted Put in another layer of apples and keep on until the dish is heaping full.

From Aunt Sammy's Radio Recipes, 1927, page 15. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Wash the apples and core them. Be careful not to cut through the blossom end when removing the core. the in a baking dish; fill the holes with sugar and butter. Add a few drops of lemon for each apple, Add just enough water to keep the apples from sticking. Very juicy apples do not need Cover the baking dish or pan and bake in a hot oven until the apples are soft. Apples cook more quickly in a covered vessel, because the steam is held in. Serve baked apples hot or cold, with or without cream.

From Aunt Sammy's Radio Recipes, 1927, page 15. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Select good tart apples. Peel them. Cut tliem in 1-inch cubes. Fry the bacon in a heavy skillet. As soon as the slices of bacon are crisp, remove and drain them on clean brown paper and keep in a warm place. Leave about one-fourth cup of bacon fat in the skillet and fill it up with the apples. Sprinkle on two or three tablespoons of sugar. fried this way require a little more sugar than ordinary fried apples. Cover the apples. Cook slowly until tender. Then remove the cover and turn the apples gently, so the pieces will keep their shape. Let them brown lightly. They are then almost transparent. Place them on a hot platter, and surround them with the crisp bacon.

From Aunt Sammy's Radio Recipes, 1927, page 16. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Select large yellow peaches, pare them, and cut them in halves. in a shallow pan, pit side up. lightly with dot with butter, and add a little salt. Broil under a flame or bake in the oven until the peaches are tender and lightly browned.

From Aunt Sammy's Radio Recipes, 1927, page 17. Read from the scan by computer, so a word may be off; the page itself shows the original.

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baking dish. Sprinkle with brown sugar and a salt, dot with and add a very Place m a moderate Cover at first, until the fruit becomes soft. While the fruit is cooking, baste once or twice with the liquid in the pan. Add a more water if necessary to keep the pears from burning.

From Aunt Sammy's Radio Recipes, 1927, page 17. Read from the scan by computer, so a word may be off; the page itself shows the original.

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slices of canned pineapple and brown them very slowly in a heavy skillet in a mixture of butter and lard or other cooking fat. If butter alone is used, the slices will scorch very easily and must be watched closely.

From Aunt Sammy's Radio Recipes, 1927, page 17. Read from the scan by computer, so a word may be off; the page itself shows the original.

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6 ripe bananas. 2 tablespoons lemon juice, Skin the bananas, scrape lightly to remove stringy portion, and split in half lengthwise. Place in a greased shallow baking dish and pour over them the liquid mi.xture. Bake in a moderate oven until Serve from the dish.

From Aunt Sammy's Radio Recipes, 1927, page 17. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 pound large prunes. cup vinegar. 1 quart water. H teaspoon whole allspice. J4 teaspoon 3^ teaspoon whole cloves. 3 small pieces stick cinnamon. Select large prunes, wash well, and soak overnight in the water. Drain the water from the prunes and make a sirup of it and the sugar. Tie the spices in a cheesecloth bag and add to the sirup. Then add the prunes and cook for 15 to 20 minutes. Add the vinegar and cook about 10 minutes longer or until the sirup is fairly thick.

From Aunt Sammy's Radio Recipes, 1927, page 17. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 can grated pineapple. 3 cups boiling water. 1 cup freshly made, strong tea. Juice of 6 lemons. of 10 oranges, quart grape, currant, loganberry, raspberry, or strawberry 2 pints charged water or ginger ale. 2 pounds sugar boiled with 1 quart water for 10 minutes.

From Aunt Sammy's Radio Recipes, 1927, page 17. Read from the scan by computer, so a word may be off; the page itself shows the original.

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ice water. Combine the pineapple, fruit juices, tea, salt, and the sirup after it has cooled. It is better to make the punch a few hours ahead and let it stand, closely covered, on ice to chill and ripen. At serving time, add the charged water, or ginger ale, and cracked ice and ice water to dilute to the strength desired. Garnish with thin slices of fruit and mint leaves.

From Aunt Sammy's Radio Recipes, 1927, page 17. Read from the scan by computer, so a word may be off; the page itself shows the original.

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cups spaghetti, broken in small 2 cups asparagus, cut in inch pieces. 1 cup rich milk or cream. 1 cup asparagus water. H teaspoon salt. H cup fine buttered bread crumbs. 3 or 4 drops tabasco. the spaghetti thoroughly in salted the asparagus for in

From Aunt Sammy's Radio Recipes, 1927, page 18. Read from the scan by computer, so a word may be off; the page itself shows the original.

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2 cups raw asparagus, cut in small 3 egars. Few drops tabasco. Cook the asparagus in a small amoimt of water until almost tender. Beat the eggs slightly, add the milk and seasoning, and then the cooked asparagus and the water in which cooked if not more than 3^ cup.

From Aunt Sammy's Radio Recipes, 1927, page 18. Read from the scan by computer, so a word may be off; the page itself shows the original.

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2 cups dried beans. 3^ pound salt pork. 4 tablespoons molasses. 1 teaspoon mustard, if 13^ teaspoons salt (depending on saltiness of pork). Soak the beans overnight in cold water and then cook them gently until they are soft but not mushy. Score the rind of the salt pork and put half of the pork in the bottom of the bean pot. Add the parboiled beans, mix the molasses and other seasonings with a little hot water, and pour over the beans. Add just enough more water to the rest of the salt pork on top, cover the pot, and cook the beans very slowly in the oven for 6 or 7 hours. Add a little hot water from time to time to replace that which cooks away and is absorbed by the beans. Keep the lid on the bean pot until the last hour of cooking. Then uncover and allow the beans and pork ou the top to brown. (14)

From Aunt Sammy's Radio Recipes, 1927, page 18. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 quart shredded 1 pint sliredded cooked pork. 1 teaspooti Melt the butter in a heavy iron skillet, and add the beans and pork. Cover and cook /or 20 or 25 minutes, turning the beans and pork frequently. Serve on buttered The beans should be young and tender when this method of cooking

From Aunt Sammy's Radio Recipes, 1927, page 19. Read from the scan by computer, so a word may be off; the page itself shows the original.

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6 medium-sized beets. Yi cup sugar. J-^ tablespoon cornstarch. 3^ cup vinegar. Wash the beets, cook them in boiling water until tender, remove the skins, and cut the beets into thin slices or cubes. Mix the sugar and the cornstarch. Add the vinegar, and let the sauce boil for 5 minutes, stirring constantly.

From Aunt Sammy's Radio Recipes, 1927, page 19. Read from the scan by computer, so a word may be off; the page itself shows the original.

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quarts shredded cabbage. 1 cup cream or rich milk. 2J^ tablespoons flour. Cook the cabbage for 2 minutes in the 3 cups of hot milk. Add the Clip of cream or rich milk, the blended butter and flour, and the seasoning and cook rapidly for or 4 The result is a crisp vegetable, delicate in flavor and color.

From Aunt Sammy's Radio Recipes, 1927, page 19. Read from the scan by computer, so a word may be off; the page itself shows the original.

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4 cups shredded cabbage. spaghetti, broken in small H pound American cheese. the spaghetti in salted Make a sauce of the milk, and Shave up the cheese and add it to the hot sauce. Put the cabbage, spaghetti, and in a buttered baking dish in layers and cover the top with butte.fd bread crumbs. Cook for 20 in a moderate

From Aunt Sammy's Radio Recipes, 1927, page 19. Read from the scan by computer, so a word may be off; the page itself shows the original.

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8 to 10 medium-sized carrots. I Cream or rich milk. | Wash and scrape the carrots, cut in small pieces, and cook in a small amount of boiling salted water. When the carrots are tender, press them through a sieve or a potato ricer. Add enough cream or top milk to make a creamy consistency. butter, and 3^ teaspoon of sugar, Reheat and serve hot.

From Aunt Sammy's Radio Recipes, 1927, page 20. Read from the scan by computer, so a word may be off; the page itself shows the original.

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8 or 10 medium-sized carrots. M cup butter. 1 or 2 tablespoons lemon juice. 1 tablespoon finely chopped parsley. Wash and scrape the carrots and cut them in slices or dice. in a small quantity of boiling salted water until tender, or for about 10 or

From Aunt Sammy's Radio Recipes, 1927, page 20. Read from the scan by computer, so a word may be off; the page itself shows the original.

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6 medium-sized carrots. 6 tart apples. 1 tablespoon sugar. }/i teaspoon salt. Scrape the carrots and cut them lengthwise into thin slices.

From Aunt Sammy's Radio Recipes, 1927, page 20. Read from the scan by computer, so a word may be off; the page itself shows the original.

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2 cups celery, finely cut. 1 egg. Sift together the salt, and baking powder, add the beaten egg and milk, then the celery. Fry by spoonfuls in a well-greased Drain on absorbent paper, and serve hot.

From Aunt Sammy's Radio Recipes, 1927, page 20. Read from the scan by computer, so a word may be off; the page itself shows the original.

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small quantity of boiling salted water for 15 to 20 minutes,' or until Drain and combine with white sauce made in the proportion of 2 tablespoons flour and 2 tablespoons butter to Season and serve at once. A few of the tender leaves of the celery may be minced and scattered over the top to make the dish look attractive. The tougher stalks of celery from several bunches may be used in this way and the hearts served raw.

From Aunt Sammy's Radio Recipes, 1927, page 20. Read from the scan by computer, so a word may be off; the page itself shows the original.

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3 good-sized cucumbers. ^ cup fine bread crumbs. tablespoons chopped onion. \]/2 teaspoons finely chopped parsley. 3 teaspoons chopped celery. 1 cup tomatoes cut in pieces. Wash cucumbers and cut in half lengthwise. Scoop out as much as possible of the pulp without breaking the skin. Brown the onion in the fat, add other ingredients mixed with the cucumber pulp. constantly, and cook five minutes, or until dry. Place the filling in the cucumber shells and bake until the shells are soft and the mixture is brown on top.

From Aunt Sammy's Radio Recipes, 1927, page 21. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 medium-sized eggplant. 1 pint finely cut cabbage. 1 tablespoon butt«r. cup chopped peanuts. 1 cup fine bread crumbs. Cut eggplant in half. as much of the white portion as possible without breaking the shell. Cut in small pieces.

From Aunt Sammy's Radio Recipes, 1927, page 21. Read from the scan by computer, so a word may be off; the page itself shows the original.

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cabbage and eggplant in a small amount of water for Drain and add the other ingredients. Fill the eggplant shells with the stuffing; place buttered crumbs on top. Pour around the stuffed eggplant a little of the water in which the vegetables were cooked. Bake half an hour, or until golden brown.

From Aunt Sammy's Radio Recipes, 1927, page 21. Read from the scan by computer, so a word may be off; the page itself shows the original.

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2 cups fresh or canned corn, or dried corn soaked and cooked. Beat the eggs and mix all the ingredients. Pour into a buttered baking dish and place in the oven in a pan containing boiling water. Bake the corn custard slowly until it is entirely set to the center in a moderate oven (350° F). Corn, canned Maine style—that is, with the grain scored and the pulp scraped out—is especially good for use in this kind of a dish.

From Aunt Sammy's Radio Recipes, 1927, page 21. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 cup liquid, either juice from canned 1 tablespoon melted fat. corn or milk, or the two mixed. 1 egg. 1 cup drained canned corn. Mix the flour, baking powder, and Mix the juice from the canned corn or milk, or whatever liquid is used, the egg after it has been beaten slightly, and the canned corn. this liquid mixture gradually into the dry ingredients. Add the melted fat. If the corn is very moist, even after the liquid has been drained from it, more flour may be needed. Dried corn which has been soaked and cooked until tender may also be used. Fry the corn fritters in deep fat or, if preferred, in a in shallow fat. In either case drop the mixture by spoonfuls into the fat and fry rather slowly. The fritters need time to cook through to the center before the outside becomes too brown. Drain the fritters on absorbent paper and serve hot. ei3G6°—27

From Aunt Sammy's Radio Recipes, 1927, page 21. Read from the scan by computer, so a word may be off; the page itself shows the original.

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2 cups canned corn, crushed grains. 1 tablespoon green pepper. 1 or 2 teaspoons minced onion. yi teaspoon salt. Few drops tabasco sauce. 1 cup grated cheese. Toast or crackers. Melt the butter, add the pepper cut finely and the onion. slowly for 3 minutes, add the corn and simmer for 10 minutes; remove from the fire and beat in the cheese until melted. Pour over the toast or crackers and serve at once. Tomato pulp or catsup may be added if liked.

From Aunt Sammy's Radio Recipes, 1927, page 22. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 onion, or more if desired. 1 pint boiling water. 1 quart potatoes, diced. 2 cups canned corn. 2 tablespoons salt pork, diced. Cut the pork into small pieces and chop the onion. Boil the diced potatoes in the pint of boiling water for 15 minutes. Fry the salt pork and onion for 2 minutes and add these and the corn to the potatoes. Cook until the potatoes are done. Add the milk and season to taste with salt and pepper.

From Aunt Sammy's Radio Recipes, 1927, page 22. Read from the scan by computer, so a word may be off; the page itself shows the original.

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2 quarts dandelion greens. | }/i cup mild vinegar. 4 tablespoons bacon fat. j Wash the greens thoroughly. Cut finely with scissors.

From Aunt Sammy's Radio Recipes, 1927, page 22. Read from the scan by computer, so a word may be off; the page itself shows the original.

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greens in a skillet and add the bacon fat, vinegar, and salt. until the greens are wilted and then serve at once.

From Aunt Sammy's Radio Recipes, 1927, page 22. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Strip the kale from the midribs and discard them and the stringy portions. Wash the kale thoroughly in several waters and cut it into small pieces. For each quart of kale allow 2 tablespoons butter or other fat. Melt the fat in a skillet, add the kale, and cover the skillet to keep in the steam which forms when the juices of the kale are drawn out by heat. The kale will be done in from to 20 Sift a teaspoon of flour over the greens, mix well, pour in Y2 cup of cream or milk, and stir until thickened. Season with salt and pepper.

From Aunt Sammy's Radio Recipes, 1927, page 22. Read from the scan by computer, so a word may be off; the page itself shows the original.

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slices into a thin batter made of 1 cup flour, 1 egg, and M teaspoon salt, and drain well. Use lard or other cooking fat for frying. Have a frying kettle about half full of hot fat. Be careful that the fat is not so hot that it smokes. Drop a small piece of bread into the fat. If it browns in about 1 minute, the fat is just right for the onions. Put the slices of onion in a wire basket or sieve, so they can be easily I'emoved from ! the fat.

From Aunt Sammy's Radio Recipes, 1927, page 22. Read from the scan by computer, so a word may be off; the page itself shows the original.

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10 medium-sized onions. I 2 tablespoons melted butter, Peel the onions and cook whole until fairly tender in salted boiling water, from 20 to Mix the sugar and butter together and spread over the sides and bottom of a baking dish or pan. the onions and place them in the pan and bake in a moderate oven until brown, increasing the heat toward the last. Water cooks out of the and the browning process is rather slow. finished, the onions should have a rich brown glaze.

From Aunt Sammy's Radio Recipes, 1927, page 23. Read from the scan by computer, so a word may be off; the page itself shows the original.

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4 to 6 medium-sized onions. ^ to ^ cup peanuts, ground. 1 cup thin cream sauce, made with 1 tablespoon butter, and the skinned in salted Drain and slice with a sharp knife. Place the onions in layers in a greased baking dish, cover each layer with the cream sauce and the peanuts, and continue until all the ingredients are used.

From Aunt Sammy's Radio Recipes, 1927, page 23. Read from the scan by computer, so a word may be off; the page itself shows the original.

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top with buttered crumbs and bake in a moderate oven until golden Serve from the baking dish.

From Aunt Sammy's Radio Recipes, 1927, page 23. Read from the scan by computer, so a word may be off; the page itself shows the original.

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6 medium-sized onions. quart canned tomatoes. 1 bay leaf. }/i teaspoon celery seed. cloves. Dash of pepper. Cook the tomatoes with the seasonings for

From Aunt Sammy's Radio Recipes, 1927, page 23. Read from the scan by computer, so a word may be off; the page itself shows the original.

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6 or 7 medium-sized parsnips. J-^ cup parsnip water. cup rich milk or cream. Buttered bread crumbs. Scrub parsnips clean. Cook until tender in lightly salted water— to will be enough for medium-sized ones. Scrape off the outer skin. Split the parsnips lengthwise. Pull out the woody cores. Place the parsnips in a shallow baking dish. them with a white sauce made with the butter, flour, milk, and parsnip Cover the top with bread crumbs which have been mixed with melted in a moderate the parsnips are thoroughly heated and the buttered crumbs are golden brown.

From Aunt Sammy's Radio Recipes, 1927, page 24. Read from the scan by computer, so a word may be off; the page itself shows the original.

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6 green peppers. 1 teaspoon onion juice. 2 cups dry crumbs. teaspoon salt, or to taste. 2 tablespoons chili sauce or 2 cups ground cooked meat. ketchup. Cut the stem ends of the peppers and remove the seeds. If a more delicate flavor of the pepper is preferred, boil for 2 minutes and drain. Stuff the peppers with a mixture made from the other ingredients and cover with buttered crumbs. Bake until the pepper is tender and the crumbs are brown.

From Aunt Sammy's Radio Recipes, 1927, page 24. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Peel and cut potatoes lengthwise into strips about 3^ inch thick. Rinse the strips in cold running water, and soak for 2 or 3 hours in cold water to remove as much starch as possible. Remove from the water, and pat with a clean dry cloth to absorb the surface moisture. Heat a kettle of deep fat hot enough to brown a small piece of bread in 60 seconds. Fry about a cupful of potatoes at a time. them from the fat when golden brown, drain on clean absorbent paper, and sprinkle with salt. Serve at once while hot and crisp.

From Aunt Sammy's Radio Recipes, 1927, page 24. Read from the scan by computer, so a word may be off; the page itself shows the original.

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4 medium-sized potatoes. IJ^ cups milk. 3^ pound cheese, grated. Dice the potatoes and cook them in a small quantity of salted Prepare a white sauce with the milk, flour, butter, and salt. Add the cheese, and stir until melted. In a shallow greased baking dish place a layer of potatoes, a layer of the cheese sauce, and a layer of bread crumbs, well buttered. Bake in a moderate oven until golden brown. Serve from the baking dish.

From Aunt Sammy's Radio Recipes, 1927, page 24. Read from the scan by computer, so a word may be off; the page itself shows the original.

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6 medium-sized potatoes. 2 tablespoons chopped parsley. Wash the potatoes and cook in boiling salted water until half done. Skin the potatoes and cut in cubes. Grease a baking dish or pan, place in it a layer of potatoes, sprinkle with some of the flour and dot with the

From Aunt Sammy's Radio Recipes, 1927, page 25. Read from the scan by computer, so a word may be off; the page itself shows the original.

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skin. Cut the potatoes and slices. Place in alternate layers in a buttered baking dish. Sprinkle sugar over each layer. Add a little water and bake until apples and sweet potatoes are soft and brown on top.

From Aunt Sammy's Radio Recipes, 1927, page 25. Read from the scan by computer, so a word may be off; the page itself shows the original.

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6 medium-sized sweet potatoes. 1 cup corn sirup. 1/^ cup brown sugar. Partially cook the unpeeled sweet potatoes in boiling water. and skin. Cut the potatoes in halves lengthwise, or in three pieces if the are large enough. Put in a greased baking large enough for just one layer, not packing too closely.

From Aunt Sammy's Radio Recipes, 1927, page 25. Read from the scan by computer, so a word may be off; the page itself shows the original.

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sirup by boiling the corn sirup, brown sugar, salt, and butter until fairly Pour the sirup over the potatoes and place them in the oven to brown. Turn them very carefully. The potatoes may be served in the baking dish.

From Aunt Sammy's Radio Recipes, 1927, page 25. Read from the scan by computer, so a word may be off; the page itself shows the original.

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3^ medium-sized oniona. 3 cups fresh or canned tomatoes, cup drippings or butter. 3 green peppers cut into strips, cup uncooked rice. Slice the onions and cook until tender and slightly brown in the melted fat. Remove them from the fat, add the rice, which has been carefully washed and dried, and brown it. Then add the cooked the tomatoes, the green peppers, and the

From Aunt Sammy's Radio Recipes, 1927, page 26. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 cup gi'ated raw turnip or mashed H teaspoon salt. cooked turnip. Few drops tabasco. Beat the eggs lightly. Add the salt, the turnip, the milk, and the tabasco. Stir in the melted butter, and bake in a moderate oven in a pan surrounded by water, the custard is set in the center. Serve at once. Carrots may be used in the same way as turnips.

From Aunt Sammy's Radio Recipes, 1927, page 26. Read from the scan by computer, so a word may be off; the page itself shows the original.

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}/2 cup rice. 1 cup diced onion. 1 cup diced carrots. 34 teaspoon curry. 1 cup fresh or canned peas. 2 teaspoons Worcestershire sauce. 1 cup diced cele^3^ Wash the rice and cook in 2 quarts of boiling salted water. and let stand over steam until the grains swell and become separate. Cook the vegetables in a small quantity of water and just before removing from the stove add the canned peas, or if fresh peas are available, cook them with the other vegetables. Use the liquid from the vegetables and add the butter, salt, curry, and sauce.

From Aunt Sammy's Radio Recipes, 1927, page 26. Read from the scan by computer, so a word may be off; the page itself shows the original.

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To make a fluffy omelet, separate the yolks and whites carefully and beat them well. To the yolks add as many tablespoons of milk or water as there are eggs, enough salt for seasoning, and mix well. Then fold in the fluffy whites until they are well blended, being careful not to stir roughly and so release the air which has been beaten into the whites. Cook the omelet in a heavy pan, such as an iron skillet, of such a size that the mixture will be about 1 inch deep. Put the pan on to heat while the eggs are being beaten.

From Aunt Sammy's Radio Recipes, 1927, page 27. Read from the scan by computer, so a word may be off; the page itself shows the original.

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it enough butter to coat the bottom, but do not allow the butter to brown. If the butter gets too hot, it may cause the omelet to burn and the flavor will be ruined. The secret of a perfect omelet is to cook it at a moderate temperature. Pour the egg mi.xture into the skillet and cook at a low, even heat. The air then has a chance to expand and raise the omelet before the proteins of the egg and milk set.

From Aunt Sammy's Radio Recipes, 1927, page 27. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Any kind of a cooked vegetable, such as chopped onion, green pepper, celery or parsley delicately fried in butter, cooked asparagus or grated cheese, chopped ham or bacon, may be spread over half of the omelet just before it is folded and turned onto the platter. The water in which vegetables have been cooked may also be used as the liquid in making omelets and sometimes gives an unusually appetizing flavor. Jelly is very good folded into an omelet.

From Aunt Sammy's Radio Recipes, 1927, page 27. Read from the scan by computer, so a word may be off; the page itself shows the original.

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j 1 tablespoon melted butter. Warm the milk and pour it into the lightly beaten eggs.

From Aunt Sammy's Radio Recipes, 1927, page 28. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Break the desired number of eggs into a shallow greased earthenware or glass baking dish, add a few tablespoons of cream, and salt enough to season, and sprinkle over the top grated cheese mixed with fine, dry bread crumbs. Set this dish in a pan containing hot water and bake in a moderate oven until the eggs are set and the crumbs are brown. Just before serving add a few dashes of paprika."

From Aunt Sammy's Radio Recipes, 1927, page 28. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1^ cups bread crumbs. ^ pound American cheese. Put the bread crumbs and milk together in the double boiler, and heat to the scalding point. Grate the cheese, or shave it into thin, small pieces and stir it into the hot milk and bread crumbs, but do not let it cook. Add the salt. Take this mixture from the heat and while it is cooling, beat the yolks and whites of the eggs separately, and butter a baking The souffle will cook best in a goodsized earthenware or glass baking dish 3 or more inches deep. the bread, milk, and cheese mixture has cooled, stir in the beaten egg yolks and fold in the whites. The air beaten into the egg whites makes the souffle fluffy; therefore mix the egg whites in with a careful folding motion. Pour the mixture at once into the buttered baking dish and bake in a very moderate oven for 45 to 50 minutes. Long, slow cooking is one of the secrets of making a perfect souffle. The moderate heat makes the air bubbles in the egg whites expand until is light and cooks it thoroughly so that even when a spoon is put into it for serving it does not collapse like a pricked balloon. That is what happens to a souffle, omelet, or other similar egg dish that has been cooked too rapidly at too high a temperature. Souffles are not hard to make if one remembers this important point.

From Aunt Sammy's Radio Recipes, 1927, page 28. Read from the scan by computer, so a word may be off; the page itself shows the original.

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2 cups inacaroni or spaghetti broken in small pieces. ?4 pound American cheese. Cook the macaroni or spaghetti in 2 quarts of«boiling salted water in a strainer and pour cold water over it to prevent the pieces from sticking together.

From Aunt Sammy's Radio Recipes, 1927, page 29. Read from the scan by computer, so a word may be off; the page itself shows the original.

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flour, butter, milk, and salt. Grate or cut the cheese into the sauce, reserving a little to grate over the top of the dish. tb.e macaroni in a buttered baking dish in alternate layers with the cheese sauce. Scatter the extra grated cheese over the top with buttered bread crumbs. the sauce and macaroni are hot through and the crumbs are brovvii.

From Aunt Sammy's Radio Recipes, 1927, page 29. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 pound.American cheese. 1 cup rich milk or cream. drops tabasco, or a few grains of ca\-enne pepper. fiour mixed tablespoons water. A little onion juice, H teaspoon salt. l}/2 teaspoons baking powder. Shave the cheese into thin small pieces. Heat the milk in a double boiler, and thicken with the flour which has been mixed with the Cook for 5 minutes. Add the beaten eggs, the cheese, the pepper, and the salt. Cook slowly until the cheese has melted and is thick and creamy. it to then add the baking powder. The cheese mixture is then ready to spread on the just one side of the bread.

From Aunt Sammy's Radio Recipes, 1927, page 29. Read from the scan by computer, so a word may be off; the page itself shows the original.

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2 Neufchatel or cream cheeses. 1 cup double cream. cup canned pineapple, preserved cherries, dates, figs, or 1/4 cups powdered sugar. raisins. Break up the cheeses and mix with the Add the salt, chopped fruit, and vanilla, and mix thoroughly. Whip the cream it is stiff and fold in the cheese mixture. Pour into a mold, pack in crushed ice and salt, and let stand ior 3 or 4 hours to freeze. 61366°—27

From Aunt Sammy's Radio Recipes, 1927, page 29. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Wipe the meat, dredore with flour and salt. Brown in a little hot fat ill an iron kettle. If desired, add a little onion to the fat in which the meat is browned. When the entire surface of the meat is browned, add hot water, cover the kettle tightly, and cook at a low temperature is

From Aunt Sammy's Radio Recipes, 1927, page 31. Read from the scan by computer, so a word may be off; the page itself shows the original.

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4 pounds round or rump steak about \}/2 teaspoons.3 inches thick. of tomato juice and pulp, 3 tahlesijoons fat. or hot water, cup Sift the flour and salt together, and beat them into the steak with a meat pounder or hammer. Melt the fat in a large heavy iron skillet and sear the meat well on both sides in the hot fat. Pour the tomato juice and pulp or the water over the meat, cover tightly, and let cook slowly for 13^ hours, or until the meat is so tender that it can be cut with a fork. Add more liquid from time to tunc if needed to keep the meat covered. There should be plenty of rich gravy to serve over the meat. Onions may be added if desired, and should be browned and cooked with the meat.

From Aunt Sammy's Radio Recipes, 1927, page 31. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Select a flank steak weighing to 3 pounds. Make a stufRng of the following ingredients: cups stale bread crumbs. H cup clioppcd celery. 1 teasjjoon 2 tablespoons l)utter or }^ cup finely chopped salt pork. onion, minced. Brown the celery and the onion lightly in the fat. Then mix the ingredients lightly, combining them with a fork. Spread the stuffing over the steak. Roll the steak crosswise, and tie it in two or three places with clean string. By rolling it crosswise the meat v/ill be carved across the grain and the slices will be more

From Aunt Sammy's Radio Recipes, 1927, page 31. Read from the scan by computer, so a word may be off; the page itself shows the original.

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the outside of the mock duck in flour, then sear the surface in a small quantity of fat in a baking pan. Add more flour if necessary, so there will be enough for brown gravy. When the meat is thoroughly seared on all sides, add a cup of water, cover closely, and cook until tender. This takes about 1 3^ hours. When the meat is done, mix 2 tablespoons of fat with an equal amount of flour, add the liquor from the pan, and enough water to make as much gravy as needed. If the steak had fat on it, there may be enough fat and also flour in the pan to make the gravy without adding any more. (27)

From Aunt Sammy's Radio Recipes, 1927, page 31. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 pound upper round, or other lean 3^ medium-sized onion, grated. beef. 1 egg. cup mashed potato, seasoned, or 1 tablespoon parsley, chopped. 1 cup thick cream sauce. Bread crumbs. Simmer the meat in a small quantity of water until tender. grind the meat, using the fine knife of the grinder. Add the other ingredients, but reserve the egg for dipping. Mix well.

From Aunt Sammy's Radio Recipes, 1927, page 32. Read from the scan by computer, so a word may be off; the page itself shows the original.

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meat into balls or mold into oblong or cone shapes. Dip into the beaten egg which has been well mixed with 1 tablespoon of water. Roll in finely sifted bread crumbs and place on a pan or board. Let stand for an hour or longer for the egg coating to dry. If the cream is used as the binder, make it from 3 tablespoons flour and Heat in an iron kettle any desired fat until hot enough to brown a bread crumb in 40 seconds. Then carefully place the croquettes in a wire basket, lower them slowly into the fat, and cook until a golden brown. As the croquettes are removed put them on a paper to absorb the excess fat and keep warm in the oven until all are prepared. Serve with a garnish of parslej" and tomato sauce. For an oven-browned instead of a fried croquette, use 1}/^ instead of 1 cup of cream sauce in the mixture. This is a little more difficult to mold. Shape the croquettes as described, dip them in egg and crumbs, and place them on a greased pan to brown in a hot oven.

From Aunt Sammy's Radio Recipes, 1927, page 32. Read from the scan by computer, so a word may be off; the page itself shows the original.

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2 cups chopped cooked meat. }/2 medium-sized onion. tablespoon finely parsley. 1 cup broth or milk. 1 tablespoon chopped celery tops. J^-^ teaspoon tabasco. M cup flour.

From Aunt Sammy's Radio Recipes, 1927, page 32. Read from the scan by computer, so a word may be off; the page itself shows the original.

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biscuit dough about 3^ inch thick and long enough to make a roll of the right size to fit into the baking pan. Place the meat on the dough, and leave the dough uncovered about 1 inch from the sides. roll up the meat and dough like a jelly roll, and place in a greased pan. Bake in a slow oven until the crust is a golden broA\Ti. Serve tomato or any other well-seasoned sauce with the m.eat roll.

From Aunt Sammy's Radio Recipes, 1927, page 32. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 beef tongue. 4 quarts water. 3 sprigs parsley. 1 onion, large. 1 teaspoon pepper corns. 2 bay leaves. Wash the tongue ^ycll. Do not trim it. Place it in water to cover, add the seasonings, and simmer for 23^ to 3 hours, or until the meat Skin the tongue. Slice and serve hot, or allow it to cool in the liquid after skinning and serve cold. Make a stew from the meat at the base of the tongue, the liquid, and added vegetables. Or cook spinach or kale in the liquid, and serve with the meat which is not in shape for slicing.

From Aunt Sammy's Radio Recipes, 1927, page 33. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 beef kidney. 1 cup diced potato. 1 tablespoon chopped parsley. Few drops tabasco. 1 tablespoon thinly sliced onion. 1 egg yolk Wash the kidney well, remove the skin, and most of the fat. cold water and heat slowly to the boiling point, discard the water, and repeat the process until there is no strong odor and no scum on the water. Then add more water and simmer the kidney Cut the kidney into small Cook the diced potato and onion and add to the cut kidney.

From Aunt Sammy's Radio Recipes, 1927, page 33. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 ox tail. 2Y2 quarts water. 4 carrots, diced. 2 turnips, diced. 2 onions, sliced. 1 large potato, diced. 2 tablespoons liutter. Worcestershire or other seasoning. Salt and pepper to taste. 1 tablespoon parsley, chopped fine. Slices of lemon. Wash the ox tail, cut in short lengths, and brown it in its own fat. Cook the onions in the butter, add to the meat with \ }/^ quarts of the water, and simmer until the meat is tender. In the meantime, cook the carrots and turnips for 10 minutes in 1 quart of the water and add to the meat, with the water in which they cooked. Add also the potatoes, the sauce, and the salt and pepper. When the vegetables are soft, thicken the stew with a small quantity of flour mixed with a little cold water to a smooth paste. Cook until thickened. with the parsley and garnish with slices of lemon.

From Aunt Sammy's Radio Recipes, 1927, page 33. Read from the scan by computer, so a word may be off; the page itself shows the original.

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4 pounds corn beef. 4 quarts water. 3 large onions, cut in half. 2 large turnips, cut in quarters. 3 parsnips. 5 medium carrots, cut in half. large, cut in halves or quarters. ]/2 head cabbage, medium, cut in eighths. Select a good piece of beef and cover it with 4 quarts of cold water. Allow the water to come to the boiling point and then discard it. Cover the meat again with 4 more quarts of water and let it simmer until tender. Take the meat out of the water. If the liquid is too salty, pour off part of it and add sufficient fresh water to have at least pints of well-flavored broth. The vegetables are added at different times, depending upon the time needed to cook them tender. Add the onions first, then 20 minutes later the turnips, parsnips, carrots, and potatoes. Fifteen minutes before these vegetables are done, add the cabbage, which has been cleaned and cut in sections. Serve the boiled dmner on a large platter, with the meat in the center and the vegetables drained and placed neatly around it. The advantage of this method of cooking is to have the vegetables tender and yet not overcooked, as is sometimes the case in a boiled dinner.

From Aunt Sammy's Radio Recipes, 1927, page 33. Read from the scan by computer, so a word may be off; the page itself shows the original.

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2 pounds ground beef. }/2 pound ground pork. 1 onion, grated. 1 cup thick cream sauce or gravy, 1 cup dry bread crumbs. 1 to 2 cups canned tomato. Celery tops. Mix the ingredients together thoroughly. Shape the mixture into a loaf, place a strip or two of salt pork or small pieces of suet on top, and place in a heavy baking pan.

From Aunt Sammy's Radio Recipes, 1927, page 34. Read from the scan by computer, so a word may be off; the page itself shows the original.

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\jO ^/i ol an hour. The oven should be hot at first, reducing the temperature toward the end. If sauce or gravy is used as a binder for the loaf, make it with 3 tablespoons flour and 2 tablespoons butter or other fat to cup of liquid.

From Aunt Sammy's Radio Recipes, 1927, page 34. Read from the scan by computer, so a word may be off; the page itself shows the original.

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pound shredded lamb, beef, or pork. 4 cups celery tops, chopped fine. Or celery and of chopped leaves. 2 cups canned tomato juice, strained. 1 tablespoon shredded onion. Shred the meat into small pieces. Brown the meat in its own fat in a frying pan. Add the celery tops, onion, and

From Aunt Sammy's Radio Recipes, 1927, page 34. Read from the scan by computer, so a word may be off; the page itself shows the original.

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cook for about 10 minutes. Add the flour and butter mixed together and the tomato juice. Stir until the mixture is thick and there is no starchy the savory meat on slices of delicately browned toast. Fried noodles or French fried onions sprinkled over the top just before serving are an attractive addition.

From Aunt Sammy's Radio Recipes, 1927, page 34. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Grease a baking dish and cover the sides wtih a thin layer of seasoned mashed potato. Fill the center with well-seasoned, slightly thickened stew, creamed chicken, or creamed fish. There should be no potatoes in the stew. Cover the top with the mashed potato and bake until the pie is hot through and lightly browned on top. A small amount of baking powder or a well-beaten egg adds to the lightness of the potato.

From Aunt Sammy's Radio Recipes, 1927, page 34. Read from the scan by computer, so a word may be off; the page itself shows the original.

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lamb livers are improved by scalding. Beef and calf livers are good cither scalded or unscalded. Dip each piece in flour, season with salt, and cook slowly in the bacon fat. Intense heat makes liver dry and leathery and causes the edges to scorch. Onions cut in thin, romid slice.-i may be cooked with the liver. When the liver is tender and golden brown, remove from the pan and keep it warm while the gravy is made. To make the gravy, strain the fat, measure out 2 tablespoons of it, and mix with about

From Aunt Sammy's Radio Recipes, 1927, page 35. Read from the scan by computer, so a word may be off; the page itself shows the original.

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cup of milk to mix with the fat and flour, and cook the gravy until smooth.

From Aunt Sammy's Radio Recipes, 1927, page 35. Read from the scan by computer, so a word may be off; the page itself shows the original.

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salt and pepper. Pour the gravy over the liver or serve it separately. Garnish the dish of liver with the bacon and a bit of parsley.

From Aunt Sammy's Radio Recipes, 1927, page 35. Read from the scan by computer, so a word may be off; the page itself shows the original.

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There should be about quarts of broth left. If necessary, add water to make this quantity. Bring the broth to the boiling point, slowly add 2 cups of corn meal, and cook the mixture until it is like a thick mush, stirring almost constantly. Add the chopped meat, salt, and any other seasoning desired. Add onion juice, sage, and thyme, if the hot scrapple into dampened oblong euamelware pans. Let stand until cold and firm. Slice and brown in a hot slcillet. If the scrapple is rich with fat, no more fat is needed for frying.

From Aunt Sammy's Radio Recipes, 1927, page 35. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 pound veal. 1 teaspoon finely chopped parsley. Onion juice. Lemon juice to taste. 1 cup milk or meat broth. Simmer the veal in a small quantity of water until tender, then put through the meat grinder, using the fine knife. Prepare a sauce of the butter, flour, and Squid. Add to this the well-beaten eggs, the seasonings, and the meat. Mix well. Grease custard cups and pour in

From Aunt Sammy's Radio Recipes, 1927, page 35. Read from the scan by computer, so a word may be off; the page itself shows the original.

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2 pounds veal. 2 cups lima beans. 1 cup diced cucumber, teaspoon curry. 1 medium-sized onion, chopped. }/2 green pepper, chopped. Wipe the meat and cut it into small pieces. Place in a saucepan, add boiling water to cover, and simmer the meat until it is almost Then add the lima beans. In the meantime cook the onion and pepper in the butter and add to the meat. When the beans are done, thicken the liquid slightly with a little flour which has been mixed with the curry, the a little cold water. cucumber and cook for a few minutes longer.

From Aunt Sammy's Radio Recipes, 1927, page 36. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 tablespoon finely chopped parsley. 1 cup whipped cream. Salt and pepper to taste. 2 pounds veal. 1 quart water. 1 tablespoon gelatin.

From Aunt Sammy's Radio Recipes, 1927, page 36. Read from the scan by computer, so a word may be off; the page itself shows the original.

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)/2 lemon. Cook the veal at simmering point until tender. Separate the meat from the bones. Put the meat through the grinder, using the fine knife. Soak the gelatm in yi cup water and add to the hot meat broth. Add the ground meat and the seasoning. Let the mixture stand until it begins to set, then fold in the whipped cream and pour the mixture into a dampened, oblong pan. Chill thoroughly imtil firm.

From Aunt Sammy's Radio Recipes, 1927, page 36. Read from the scan by computer, so a word may be off; the page itself shows the original.

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salt and pepper. Make a gravy by adding flour and mixing well with the fat. Then add hot water. Pour the gravy over the cutlet.

From Aunt Sammy's Radio Recipes, 1927, page 36. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Remove the shoulder bone, and fill the cavity with a stuffing made as follows: 2 cups dry bread crumbs. 3^ teaspoon finely grated onion. A little sage or thyme, Mix the seasoning with the diy crumbs and moisten with the butter. Place the prepared meat in the roasting pan. Rub drippings over the surface, sprinkle with pepper and salt, and dredge with The flour forms a crust which holds the meat juices. Put the meat in a hot ov-en, in an uncovered roaster and cook until well browned. Then reduce the heat and cook more slowly until tender.

From Aunt Sammy's Radio Recipes, 1927, page 36. Read from the scan by computer, so a word may be off; the page itself shows the original.

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2 pounds veal. 1 onion, sliced. 4 stalks celery, chopped fine. 2 potatoes, diced. 3 carrots, diced. 1 ciuart water. Cut the meat into small pieces and sear in the fat in a skillet with the sliced onion. Then place Ln a saucepan with the water and simmer until almost tender. Add the other vegetables and cook for 15 longer.

From Aunt Sammy's Radio Recipes, 1927, page 37. Read from the scan by computer, so a word may be off; the page itself shows the original.

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the boiling water and cover the baking dish. Bake until tender, which will take a little over 1 hour. Then remove the cover of the baking dish and contmue the baking until all the food is a rich golden brown.

From Aunt Sammy's Radio Recipes, 1927, page 37. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 pound lean pork. 1 cup chopped celery. 2 quarts cabbage cut in.strips. 4 tablespoons chopped onion. 4 tablespoons chopped green pepper. Chop the pork, brown it in the butter, add the chopped green pepper, celery, and cabbage, and let them brown a little in the hot fat. Then add a small quantity of water and let the meat and vegetables simmer for about The vegetables should then be tender but still crisp and fresh looking.

From Aunt Sammy's Radio Recipes, 1927, page 37. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1}4 pounds pounds fresh pork. 3 pints hot water. 3 cups diced parsnip. 1 cup sliced onion. IH teaspoons salt. 1 tablespoon finely chopped parsley. Cut the pork into small pieces and brown in a water and simmer nearly add the vegetables and cook for or 20

From Aunt Sammy's Radio Recipes, 1927, page 38. Read from the scan by computer, so a word may be off; the page itself shows the original.

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flour with a small quantity of cold water, add to the meat and vegetables and cook until the stew is thickened. Sprinkle the parsley in the stew and serve hot.

From Aunt Sammy's Radio Recipes, 1927, page 38. Read from the scan by computer, so a word may be off; the page itself shows the original.

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to the pound will be about the right time. Test by using a skewer, or a fork with long tines, and turn the ham so it will cook evenly on both sides. Add more hot water as the ham liquor evaporates. The ham should be covered with water during the entire cooking period. After the ham let it stand overnight in the liquor, or, if it is to be served hot, remove the skin at once, wait until the surface of the ham is cool, then cover with the following: 3 cups brown sugar. I 3^ teaspoon mustard. 3 cups fine, soft bread crumbs. I Cider or vinegar to moisten. Mix ingredients and spread over the upper side of the ham until entirely covered. Press long-stemmed, whole cloves into the coated fat at intervals. These help to hold on the paste, and also season Place the ham in a hot oven to form a crust quickly, then reduce the temperature and baste frequently with a mixture of ham liquor and cider or vinegar until the ham is evenly browned. a of ham in a good-sized baking Add thinly sliced raw potatoes which have been sprinkled lightly with Pour over them enough milk to cover. Bake slowly for about an hour and a half, or until the potatoes and ham are thoroughly cooked. Cover the baking dish for the first hour of the cooking. The salt and fat of the ham are sufficient to season the potatoes. If necessary, add a little hot milk from time to time during cooking. There should be enough liquid to form a tasty gravy around the ham and potatoes. Serve the ham and potatoes from the baking dish. If the ham is very salty, soak it, preferably in buttermilk or sour before cooking it with the potatoes. The acid of sour milk seems to soften the ham and make it very tender when cooked.

From Aunt Sammy's Radio Recipes, 1927, page 38. Read from the scan by computer, so a word may be off; the page itself shows the original.

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slice of smoked ham, cut into sizes 1 tablespoon butter or ham drippings. for serving. 3 cups raw, sliced, sweet potatoes. 1 cup hot water. Brown the hum lightly on both sides and arrange it to cover the bottom of a baking dish. Spread the sliced sweet potatoes over the ham. Add the hot and extra fat. Cover the dish and bake slowly until the ham

From Aunt Sammy's Radio Recipes, 1927, page 39. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Have the shoulder i)lade removed, and fill the cavity with a stuffing made as follows: 2 cups dry bread crumbs. teaspoon onion juice. parsley or tops chopped fine. Small quantity of thyme. Melt the butter, add the other ingredients, and mix well together.

From Aunt Sammy's Radio Recipes, 1927, page 39. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Simmer a breast of lamb until tender in enough salted water to Remove from the broth, slip the bones out at once, and to Meanwhile prepare the spinach stuffing. Spread out the breast of lamb, cover with a thin layer of the stuffing, roll, and tie at both ends with clean white string. Place the rolled meat in a baking pan, sprinkle lightly with flour, pour 3^ cup of the broth around it, and brown in a hot oven. In serving slice the meat from the end of the roll.

From Aunt Sammy's Radio Recipes, 1927, page 39. Read from the scan by computer, so a word may be off; the page itself shows the original.

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2 cups dry bread crumbs. 1 tablespoon chopped green pepper. }/2 pound cleaned spinach leaves. 1 tablespoon chopped onion. I/2 teaspoon salt. 2 tablespoons chopped celery. Wash the spinach thoroughly, cut into fine pieces, and place in a pan with the pepper, minced fine, the onion, and one-half the butter. Cook about long enough to wilt the spinach slightly, stirring constantly. Then push the spinach to one side of the pan, melt the remaining butter in the empty part of the pan, and mix it the bread crumbs, so that they absorb the butter. is simply an easy way of buttering the crumbs without using another pan. Mix the spinach and crumbs and until somewhat dry. The spinach will become more moist as the stuffing cooks.

From Aunt Sammy's Radio Recipes, 1927, page 40. Read from the scan by computer, so a word may be off; the page itself shows the original.

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2 pounds lamb. 3/2 cup sliced onions. 1 green pepper, chopped. 3 cups diced rutabaga turnips. Salt and pepper. Wipe the meat with a damp cloth, cut into small pieces, brown the sliced onion in the hot fat, roll the meat in flour, then brown it in the hot fat. Be careful not to scorch the meat or the delicate flavor will be lost. Put the browned meat and onion in a kettle, rinse the frying-pan with water, and pour this liquid over the meat and onion. Add enough more water to make about a quart and a half in all. Simmer the meat for about 1 hour, then add the diced turnips, chopped green pepper, and the seasoning. Cook for 20 to 30 minutes longer. If the stew is not thick enough, mix together a little flour in cold water, stir this in, and continue stirring for about The stew is likely to stick to the kettle and scorch after the thickening is added.

From Aunt Sammy's Radio Recipes, 1927, page 40. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 large rabbit. IJ^ cups tomato pulp and juice. 3 cups water. 1 large onion chopped fine. Dip the pieces of rabbit in flour and brown the fat in a deep iron Add the chopped onion and tomato juice with the seasonings and the boiling water. Cover and let simmer on top of stove or in the oven for 1 hour. The tomato sauce cooks down and gives a very good to the rabbit. A little more thickening may need to be added just before serving.

From Aunt Sammy's Radio Recipes, 1927, page 40. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One rabbit, 3 cups cream or a thin white sauce, slices bacon, and flour for dredging. Skin, clean, and wash the rabbit. Split it into two pieces, cutting along the backbone.

From Aunt Sammy's Radio Recipes, 1927, page 41. Read from the scan by computer, so a word may be off; the page itself shows the original.

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a roasting pan. Dredge with flour. Lay strips of bacon across the rabbit. Pour over and around it 3 cups of white sauce or 3 cups of 13^ hours, basting fre(iuently. hot with the cream gravy. The liver may be boiled until tender, chopped, and added to the gravy before serving. 2 small onions. Fry the bacon until light brown. it from the fat. Use this bacon fat to brown the rabbit, which has been dipped in flour.

From Aunt Sammy's Radio Recipes, 1927, page 41. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 pound can of salmon. 3^ cup buttered bread crumbs. Prepare a sauce of the milk, flour, and butter.

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IJ/^ cups (packed) salt codfish, shredded. 3 cups mashed potatoes, seasoned with milk and butter. Shred the fish, soak in the cold water until freshened, and cook until Place the fish in a double layer of cheesecloth and press out all the liquid. Mix the cooked codfish with the hot mashed potatoes and the well beaten eggs. Beat until light. Drop by spoonfuls into hot fat and fry to a golden brown. Drain on paper and serve as soon as possible.

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34 cup of vinegar. 3^ teaspoon celery seed. }/2 teaspoon sugar. 2 tablespoons gelatin. }/2 cup cold water. 2 cups minced fish. Beat the eggs, add the seasoning, the vinegar, and water and cook over boiling water until thickened. Soften the gelatin in cold water and add to the hot dressing. Then add the fish. Place in individual cups or one large mold, and let stand in a cold place until firmly set. Serve on crisp lettuce with mayonnaise.

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pounds fish. 1 onion, chopped. 2 cups diced carrots. 3>4 pound salt pork. Cod or haddock is the kind of fish generally preferred for chowder, but any kind of fresh dried, or canned fish will do if it has large flakes of meat and only a few bones, which can be easily picked out before the fish is combined with the other ingredients. If preferred, a quart of clams or oysters may be used instead of the fish. Cut the salt pork in small pieces and fry with the chopped onion for five minutes. Put pork, onions, carrots, and potatoes in a kettle and cover with boiling water. Cook until the vegetables are tender. Add the milk and the fish which has been removed from the bones and cut in small pieces. Cook until the fish is tender, or for about 10 minutes. (38) Chowder can be thickened with flour, although many persons prefer to add crackers, in imitation of the fishermen who always used pilot bread. Add eight or nine good-sized crackers to the chowder a few minutes before serving. If flour is used for thickening, mix 3 tablespoons of flour with about Y2 cup of milk, stir it into the chowder, and allow it to cook for a few minutes. If a chowder made with tomatoes is preferred, use 23^2 cups of stewed and strained tomatoes instead of the milk.

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1 pint raw oysters. 6 tablespoons tomato catsup. 2 tablespoons chopped celery. 3 tablespoons lemon juice or vinegar. 1 tablespoon Worcestershire sauce. 12 drops tabasco sauce. 2 tablespoons grated horseradish. Mix all the ingredients except the oysters. Place the cold oysters in cocktail glasses. Add the sauce just before serving.

From Aunt Sammy's Radio Recipes, 1927, page 43. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 quart oysters. 2Y2 cups milk and oyster liquor. Y% teaspoon pepper. 34 teaspoon onion juice, H cup flour. Cook the oysters in their liquor until the edges begin to curl. Do not let them cook too long or they will be tough.

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butter and add the flour, stirring until blended. Add the liquid. for 5 or 10 minutes to do away with the starchy flavor of the flour. Add the oysters and seasoning and serve at once in patty shells or on If creamed oysters stand, the sauce becomes too thin.

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oysters in a well-beaten egg to which 1 tablespoon of cold water has been added and roll them in the seasoned crumbs. Place the oysters on a pan or board and allow them to stand until the egg and bread coating has hardened. m Heat in an iron kettle any desired fat until hot enough to brown a bread crumb in 40 seconds. Then carefully place the oysters in a wire basket, lower them into the fat slowly, and cook until golden As the oysters are removed put them on paper to absorb the excess fat and keep warm until all are prepared.

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3 cups cooked rice. 1 pint fresh oysters. 1 cup chopped celer}'. Place alternate layers of rice, oysters, and celery in a baking dish. Pour over them a smooth, white sauce made by melting the butter, and blending with the flour, the salt, and the pepper, and adding the Bake for 20 minutes.

From Aunt Sammy's Radio Recipes, 1927, page 44. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 small onion, chopped fine. 1 cup celery, chopped fine. 1 quart oysters. }4 cup raw turnip, chopped. 2 cups shredded raw cabbage. Boil the turnip in the water for 5 minutes. Then add the shredded cabbage and the chopped onion.

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oysters, salt, and butter. Cook for a few minutes until the oysters curl at the edge. Add the celery just before serving. A little thickening may be used if desired, for the liquor comes out of the oysters as they cook. Serve toasted bread or crackers or crisp biscuits with the stew.

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1 quart shucked clams. 2 small potatoes. 1 onion, medium, cut in small pieces. 2 slices bacon, cut in small pieces or an equal quantity of salt pork. Few drops tabasco. Remove the clams from the liquor and strain the liquor through cheesecloth or a very fine wire strainer to remove any small pieces of shell. Crisp the bacon and remove it from the fat and break into small pieces. If salt pork is used cut it into dice before frying. the onion in the meat fat until yellow and then add the flour. most of the clam liquor into the pan slowly and cook until thickened. Cook the clams below the boiling point in the remainder of the liquor for two or three minutes, then place the clams through the fine knife of the meat grinder, taking care to catch the juice which is pressed from them while grinding. Add the milk to the thickened clam juice, the salt, the bacon or salt pork, the ground clams, and the remainder of the juice.

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little water into the frying pan to rinse out the particles of fat and add to the fowl in the casserole. the casserole and cook the fowl in a slow oven for 3 or 4 hours, or until it Just before serving, remove the fowl and add juices a cup of milk which has been blended with 13^ tablespoons of flour. Cook for 10 minutes, put the fowl back in this gravy, and serve from the casserole. Dress the fowl and cut it into pieces for serving. Roll each piece in flour and brown in hot fat. Browning the chicken before cooking it helps retain and develop the flavor. After the pieces are browned, simmer until tender in enough water to it is done, take the chicken out and cook dumplings in the gravy.

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flour, baknig powder, and Beat the eggs add the and mix the dry Drop by spoonfuls the chicken gravy. tightly and for 15 minutes. The top must not be removed wliile the dumplings are cooking. If the steam escapes the dumplings will not be light. 61.366"—27 (41)

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1 quart chicken broth. 1 cup chopped chicken meat. 1 onion, minced. ^ cup rice. Grated cheese. Pick the meat from the bones of left-over cooked chicken.

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skillet from time to time to keep the rice from sticking, but do not stir it unless absolutely necessary. By the time the rice is done it will have absorbed practically all the broth, and the grains will be large and separate. Then add the pieces of chicken which were picked from the bones, turn the mixture onto a hot platter, and generously with grated The Italians use Parmesan cheese, but any of the American varieties hard enough to grate will be satisfactory. Simmer the fowl in a small quantity of salted water until tender. Remove from the broth. Set the fowl aside for stuffing. To the chicken broth add the canned tomatoes and the finely chopped mild Let this sauce cook down. In the meantime prepare the stuffing by cooking and mashing the potatoes and adding to them the raisins and enough milk to make the mixture the stiffness of ordinary mashed potatoes.

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little melted butter over the chicken. Put it in the oven to brown. Thicken the tomato sauce to the consistency of a gravy and add 2 or 3 tablespoons of finely chopped parsley and green pepper, if desired. When the chicken and the surface of the potato stuffing have become delicately brown, place on a large hot platter. Pour part of the sauce around the chicken and serve at once. Draw and singe the turkey. Remove the oil sac and all pinfeathers. Cleanse thoroughly and wipe dry. Rub the surface over with butter and a little salt. Stuff with a dressing made as follows:

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A plump fowl, weighing to 2 tablespoons chopped onion. 2 tablespoons parsley. Salt and pepper. pounds. 4 or 5 medium-sized potatoes. 1 cup raisins, without seeds. 3 cups canned tomatoes.

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6 cups finely broken stale bread teaspoon thyme. teaspoon ground sage. 1 teaspoon baking powder. 3^ pound butter or an equal quantity of turkey fat. onion, grated, or more 4 stalks celery, chopped. }/2 cup boiling water. Scissors may be used to cut up the stale bread. Cook the celery and oniou in the butter five minutes. Mix with the bread, bakingpowder, seasonings, and hot water. Fill the cavity of the turkey. If a moist and fluffy rather than a dry dressing is preferred, use more If there is any surplus, it may be cooked in a separate dish, basted with the drippings from the pan, and served with the dinner, The turkey may be started in a hot oven (400° F.) if a doable roasting pan If the turkey is young and tender, it will be done in \}/2 hours, during the latter part of which the temperature may be slightly reduced. A large, heavy, or old bird will require considerably longer baking.

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giblets—heart, liver, and gizzard—for gravy. in the pan beside the turkey or put through the meat chopper and simmer in a quart of water while the turkey is baking.

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To thicken it, use of flour blended with an equal quantity of turkey fat to each cup of liquid. Stir gradually into the hot liquid. Add salt and pepper according to taste.

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Select medium-sized apples, pare, and core. Cook in a covered pan in enough sirup made in the proportion of 2 cups water and cup sugar to cover the apples. Red cinnamon candies added to the sirup give the apples an attractive rose color. After cooking, the apples and fill with cream cheese which has been mixed with salt, paprika, and a finely chopped green Or form the cheese mixture into balls, roll in ground nuts, and place beside the Serve on lettuce with mayonnaise or French dressing. 2. Tart apples, celery, and boiled chestnuts or black v>'alnuts or other nuts. Cut the apples into small cubes. Chop the celery. Use about one-fourth the quantity of boiled chestnuts or black walnuts as of apples. Serve on lettuce with mayonnaise or French dressing. 3. Tart cut in cubes; malaga grapes, halved and seeded; and a little chopped pimiento. Serve on lettuce with mayonnaise or French dressing. 4. Apples cut in cubes cooked in sirup until transparent.

From Aunt Sammy's Radio Recipes, 1927, page 48. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Arrange slices of raw or canned pineapple on lettuce, and into the center of each slice drop a ball made of Neufchatel or cream cheese mixed with chopped nuts or green pepper or pimiento and seasoned with salt. To vary this salad, after the pineapple slices are arranged on the lettuce, cover them with the cheese pressed through a potato ricer, and sprinkle on a little salt and paprika.

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3 cups shredded greexi cabbage. H pint double cream. 4 tablespoons lemon juice. 12 drops tabasco. IJ^ teaspoons salt. 114. teaspoons sugar. Scraped onion. 3 tablespoons ground horse-radish. Whip the cream, add the seasoning to it, and combine with the cabbage just before serving. If the cream is added to the cabbage and allowed to stand, the juices are drawn from the cabbage and the dressing becomes too thin. Serve the salad very cold. This is very attractive served in ahoUowed-out head of red or curly green cabbage.

From Aunt Sammy's Radio Recipes, 1927, page 49. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Shred the cabbage and cut the onions into very thin rings. Season with salt, celery salt, pepper, and paprUca. Mix with mayonnaise or French dressing and serve on a cabbage leaf.

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envelopes or gelatin. 1 ([uart canned tomatoes. tablespoon finely green 2 tablespoons finely chopped celery. 1 tablespoon finely chopped parsley. 1 cup very fin^y shredded cabbage. teaspoon onion juice. H teaspoon sugar. Soak the gelatin in a small quantity of water. Boil the tomatoes for 5 minutes and strain through a fine sieve to remove the seeds. Pour the hot tomato juice over the gelatin and stir until it is dissolved. Add the salt and the sugar and When the gelatin mixture is partly set, add the finely shredded vegetables and mix well. Add more salt if needed. If the mixture is not tart enough, add a little lemon juice or vinegar. Pour into wet custard cups and place in the cold until set. Turn these molds out on crisp lettuce leaves and serve with mayonnaise.

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Select large ripe tomatoes, one for each person. Peel the tomatoes, cut a round piece from the stem end, and remove enough of the pulp to leave a hollow cup. Season inside with salt, and turn the tomatoes upside down, to drain. Then place them in the ice box, until ready to Stuff with a filling made of chopped meat, such as chicken, veal, or tongue; cooked peas; pickle or fresh cucumber chopped fine; and salad dressing. Mix the ingredients thoroughly, so the flavors will be well blended. Serve on lettuce with salad dressing.

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For each individual serving, arrange 3 slices of tomato on lettuce leaves. In the center make a mound of cottage cheese, which has been mixed with cream, salt, and pepper. Serve with salad dressing.

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Cut the celery into pieces convenient for handling. Fill the hollow of the celery stalks with cream cheese mixed with chopped pimiento, green pepper, nuts, olives, or a combination of two or more of these. Serve on the plate with another salad or as a relish.

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4 medium sized potatoes. 1 teaspoon grated onion or more. 1 cup finely cut celery. cup chopped pickle. IJ^ teaspoons salt. 1 cup cooked salad dressing. Cook the potatoes in their jackets in boiling salted water. As soon as the potatoes are tender, but not soft, drain them and remove the skins. When they are cold, cut the potatoes in small uniform cubes and pour over them the salad dressing while it is hot. The potatoes absorb the hot dressing and have a better flavor. When cool add the celery, and, if desired, cucumber and green pepper, also cut into small Mix together lightly to avoid breaking the potatoes and making them mushy. Chill thoroughly and serve on crisp lettuce leaves.

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A fowl weighing about 5 pounds, or 1 sliced onion. 2 smaller fowls. 3 bunches celery. Mayonnaise dressing. 1 cup mild vinegar. J

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1 cup mild vinegar. 1 tablespoon sugar. If the rinegar is not mild, it should be weakened by substituting to 3^ cup of water for the same quantitj^ of vinegar.

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34 teaspoon mustard. yi teaspoon paprika. 3^ tablespoon sugar. yi cup vinegar. 1 cup sour cream. Beat the eggs until very light, add the other ingredients, and cook in a double constantly thickened. from the fire and beat well. If this dressing is cooked properly, it will have when cool a thick, smooth consistency. If it is overcooked, so that there is a tendency to separate, it should be strained before cooling.

From Aunt Sammy's Radio Recipes, 1927, page 52. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1. Mayonnaise, chopped stuffed olives, and finely chopped celery. Serve this with a crisp green salad. 2. Add whipped cream to mayonnaise dressing just before serving. This is very good with fruit salads. 3. One cup of mayonnaise dressing and Yi cup of chili sauce or catsup. If desired, add a little chopped or green or pickle, if catsup is used.

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cups rolled oats. 1 egg. 1 tablespoon melted butter. Grind the rolled oat.s through the fine knife of the meat grinder, thus making a fine meal. Combine the dry ingredients.

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egg and add the milk. Mix the dry and the liquid together and stir in the melted Pour the batter into greased muffin tins and bake for 20 to 25 minutes in a fairly hot oven.

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1 egg. 1^2 cups coarse Graham flour or 1^ 2 tablespoons baking powder, cups more finely ground Graham. 1 to 2 tablespoons sugar. 2 to 4 tablespoons fat. J/^ teaspoon salt. Do not sift the Graham flour before ineasuring. Mix all the dry ingredients thoroughly. Beat the egg slightly and add it to the milk. Stir the combined milk and egg into the dry ingredients. melted butter or other fat last. Bake the muffins in a hot oven (about 400° to 425° F.).

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3^ cup melted butter. 1 egg. 2 cups sifted flour. 1 cup cranberries. Break the egg into a mixing bowl. Beat it lightly. Add the milk. Sift the dry ingredients. Add the milk and egg mixture; also the melted butter. Roll the cranberries in the 2 tablespoons of sugar and fold them carefully the batter. in greased muffin pans. Bake in a moderate oven about }/2 hour, or until brown.

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214 cups soft wheat flour. 1 egg. }/2 cup chopped pecan nut meats. Beat the egg, add the milk and sugar. Cover the nuts with two tablespoons of the fl.our and sift the remainder with the baking powder and the salt. Pour the liquid mixture into the dry ingredients, add the nuts and the melted in a greased bread pan at a temperature of 375° F. for one hour. Allow the bread to before cutting.

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1 cup corn meal. 1 cup rye meal. 1 cup Graham flour. ^ cup molasses. 2 cups sour milk and IJ^ teaspoons soda, or cups sweet milk and Mix and sift the dry ingredients; add the molasses and the milk. Beat the mixture thoroughly. Pour the batter into a greased tin can or mold until it is about three-fourths full. Cover, and steam for 33^ hours. Remove the cover, and bake the bread in a moderate oven for 3^ hour to dry it off. If the bread seems likely to crumble loop a clean string around the loaf and cut slices by pulling the ends of the string.

From Aunt Sammy's Radio Recipes, 1927, page 54. Read from the scan by computer, so a word may be off; the page itself shows the original.

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4 tablespoons butter, melted. IJ^ cups raisins, chopped. Sift the salt, cinnamon, flour, and baking powder together. the egg and add the milk and sugar.

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2 cups corn meal. 2 cups sour milk. teaspoon soda. Sift the dry ingredients. Add the milk and the soda which has been dissolved in a small quantity of hot Add the beaten eggs and the butter. Pour into a very hot, well-buttered pan. Bake from 40 at a temperature from 400° to 450° F.

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1 cup corn meal. 2 cups cold water. 2 tablespoons butter (melted). Mix the meal, water, and Boil for 5 minutes, stirring constantly. A cup of milk may be used in place of cup of water. Add tho well-beaten the the melted and mix Pour into a well-buttered hot pan or glass baking dish. for 45 at a temperature of 400° to 450° F.

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IH cups milk. IH tablespoons sugar. 1 to 2. eggs. Mix the dry ingredients, add the milk and egg yolks, then the melted fat, and lastly fold in the beaten whites of eggs.

From Aunt Sammy's Radio Recipes, 1927, page 55. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 quart sliced peaches. 2 egg yolks. 2 tal)!cspoons butter. 1 pint whipping cream. A few grains salt. Cream the sugar, butter, and yolks together. Add the whipped cream and sliced peaches. Serve over angel or sponge cake.

From Aunt Sammy's Radio Recipes, 1927, page 56. Read from the scan by computer, so a word may be off; the page itself shows the original.

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^2 pound dried apricots. M cup sugar. Wash the apricots through several waters imtil thoroughly clean. Place in a bowl with the water to soak over night. In the morning cook the apricots in the water in which they soaked for about minutes or until soft. Press the cooked apricots through a colander, and measure the pulp. There should be a cupful or a little over. Heat the pulp with the sugar until the sugar is dissolved, all the time to prevent scorching. Whip the whites of the eggs until very light. Add the salt and the hot apricot pulp in small quantities all of it is mixed with the whites of the eggs, whipping always in the same way. Place the mixture in a greased baking dish in a pan surrounded by water. at a very low temperature (from 250° to 275° F.) for 50 to 60 minutes. When baked at this low temperature for this length of time the pudding should not fall cooling or when served. Serve with a custard sauce made from the yolks of the eggs or with plain or whipped cream. Or if preferred serve the apricot whip uncooked. By adding the hot apricot pulp to the egg whites the raw eggy flavor is removed, and the whip may be served at once. M teaspoon salt. 5 egg whites.

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}/2 pound prunes. 1 tablespoon lemon juice or more. 5 egg whites. Wash the prunes through several waters until thoroughly clean. Place in a bowl with the water to soak overnight. In the morning cook the prunes in the water in which they have soaked for minutes or Press through a colander.

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pulp and juice. There should be one cupful. Place the pulp with the sugar over the heat and stir imtil the sugar is dissolved. Whip the whites of the eggs until very light.

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1 envelope, or 1 ounce, gelatin. 2 teaspoons lemon juice. 234 cups strained orange juice. | % cup sugar or less. Put the gelatin into ]/2 cup of cold water to soften for about Put 1 cup of water on to heat with % cup of sugar or less, depending on the acidity of the fruit. When the sirup is boiling, take it from the stove and put the moistened gelatin into it. Stir until the gelatm is entirely dissolved, then mix v/ith the orange and lemon In this way the orange juice is not cooked at all.

From Aunt Sammy's Radio Recipes, 1927, page 57. Read from the scan by computer, so a word may be off; the page itself shows the original.

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]/2 cup fine stale bread crumbs. 13^ squares unsweetened chocolate. Mix the flour and butter, add the milk, and stir over heat until thickened. Melt the chocolate over steam, and add to the cream sauce, with the salt, bread cnimbs, sugar, and well beaten egg yolks. Beat well. Fold in the well beaten whites of the eggs. Pour into a greased pudding dish and bake in a moderate oven (325° F.) for hour, or until well set in the middle. Serve hot with hard sauce.

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2 cups blackberry juice, from canned or cooked blackberries. 3^ cup sugar, if juice is unsweetened. 3 tablespoons farina, or 4 tablespoons cornstarch. 2 teaspoons lemon juice. Heat the blackberry juice. MLx the sugar and the farma or cornstarch and the salt, and add to the blackberry in a double boiler for 15 or 20 miimtes, or until the mixture thickens and the raw starchy taste disappears. Remove from the stove, add the lemon juice, and beat well. Serve the flummery cold with plain or whipped cream.

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1 quart sliced peaches. 2 tablespoons gelatin. 3^ cup cold water. 1 pint whipping cream. Soak the gelatiii in cold water. Masli the peaches with the sugar and rub them with the juice through a sieve. Place in a saucepan and simmer for Remove from fire and add the gelatin. and dissolved. and when begins to thicken, fold in the whipped in wet mold. set serve with plain cfr whipped cream.

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y<i cup sugar. 2 tablespoons pineapple juice 3 slices pineapple. Stir the sugar in a smooth frying pan until it is melted, then allow it to brown. Add the butter and the pineapple juice and cook until a fairly thick sirup is formed. Place the sections of pineapple in the sirup and cook for 1 or 2 minutes or until they are light brown, turning them occasionally. Plave ready a well-greased heavy baking pan or a baking dish, place the pineapple on the bottom, and pour the sirup over it. Allow this to cool so it will form a semisolid surface, then pour in the following cake batter:

From Aunt Sammy's Radio Recipes, 1927, page 58. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 egg. IJ^ cups soft wheat flour. Y?, teaspoon salt. Cream the butter, add the sugar, the well-beaten egg, and vanilla. Sift the dry ingredients together twice and add alternately with the milk to the butter, sugar, and egg mixture. Pour this over the pineapple. The batter is rather thick and may need to be smoothed on top with a knife. Bake slowly in a very moderate oven (300° to 325° F.) for ^ of an hour. Loosen the sides of the cake, turn it out carefully, upside down. If the fruit sticks to the pan, lift it out and it on the cake in the place where it should be.

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2 to 4 apples, depending on size. the Add the the well-beaten and Sift the dry ingredients together twice and add alternately with the milk to the first mixture. Use a square or oblong baking dish or a very heavy pan. Put a thick coating of butter on the bottom and sides of the dish or pan. Wash, pare, and quarter firmfleshed apples. Slice them rather thin, and place them so that the slices overlap and form even layers, covering the bottom of the dish. Sprinkle well with sugar and cinnamon which have been well mixed. Add another layer of apples placed with equal care, and flavor with cinnamon and sugar. Pour the cake mixture over the apples. The batter is rather thick and may need to be smoothed on top with a knife. Bake slowly in a very moderate oven (at a temperature from 300° to 325° F.) for ^ of an hour. Loosen the sides of the cake, turning it out carefully, upside down, and the top will be covered with neat layers of transparent apples. Serve hot with hard sauce or whipped cream.

From Aunt Sammy's Radio Recipes, 1927, page 58. Read from the scan by computer, so a word may be off; the page itself shows the original.

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cake unsweetened (34 pound). yi cup sugar. Melt the chocolate in a double Add the sugar, Mix well. Separate the eggs. When the milk is hot, pour the lightly beaten yolks. thickened, stirring constantly. Add the butter, beat until well mixed, and fold this custard mixtm-e into the stiffly beaten whites of the eggs. in the before pouring over the sponge cake made according to the following recipe:

From Aunt Sammy's Radio Recipes, 1927, page 59. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Heat the milk, sugar, and salt in a double boiler. Beat the eggs lightly and pour slowly into them some of the heated milk. back the double boiler and stir constantly the custard coats the spoon. Remove at once and place the pan in a bowl of cold water, stirring until cool. Add the vanilla. If desired the custard may be sprinkled with nutmeg. A floating island may be made by separating the eggs, beating the whites well, and folding them on top of the custard before it is entirely

From Aunt Sammy's Radio Recipes, 1927, page 59. Read from the scan by computer, so a word may be off; the page itself shows the original.

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4 tablespoons caramel sirup. yi teaspoon salt. Heat the milk slightly with the sugar, salt, and caramel. Be sure the caramel is entirely dissolved before this mixture is poured into the lightly beaten eggs. Add the vanilla. Pour the mixture into custard cups, and add a small piece of butter to each. Bake in a pan surrounded by water in a moderate oven. Test by placing the point of a knife in the center of the custard and if it comes out clean remove the cups of custard at once from the hot water. The custards may be served either hot or cold with caramel sirup if more of the caramel flavor is desired. Sugar can be caramelized easily by placing it in a heavy skillet over slow even heat, and stirring it constantly until it melts and becomes a heavy brown sirup. As soon as it reaches this stage take it from the fire at once, and use it for flavoring and sweetening the custard.

From Aunt Sammy's Radio Recipes, 1927, page 60. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Yfi teaspoon salt. 2 cups pineapple, cut in small pieces. Heat the milk, sugar, and salt in a double boiler. Beat the eggs lightly and pour slowly into them some of the heated milk. back into the double boiler and stir constantly until the custard coats the spoon. Remove at once, and stir in the two cups of pineapple, cut in small pieces. Place the custard in a pan of cold water, and stir until cool. Add the vanilla.

From Aunt Sammy's Radio Recipes, 1927, page 60. Read from the scan by computer, so a word may be off; the page itself shows the original.

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double boiler, and add to it the sugar and the Beat the egg yolks, and gradually add the hot milk to them. Mix well, pour back into the double boiler, and cook this mixture until it thickens like a soft custard. it from the fire, add the softened gelatin to this hot mixture, stir well, strain, and cool. Meanwhile beat the egg whites until fluffy. Fold them into the custard after it has begun to set and add of almond extract, or any other flavoring. Pour into individual molds or a pudding dish wet with cold water, and set away to become flrm.

From Aunt Sammy's Radio Recipes, 1927, page 60. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 quart sweetened rhubarb sauce, or 1}^ quarts raw sliced rhubarb, sugar to sweeteu. 1 quart fine, dry bread crumbs. Cinnamon or nutmeg. Mix the butter with the crumbs. the rhubarb and the crumbs in alternate layers in a greased baking dish, and sift the cinnamon or nutmeg over the top. Bake the pudding in a moderate If rhubarb sauce this will require about 15 minutes. If raw rhubarb is used, cover the baking disli at first and bake for 25 minutes or until the rhubarb the pudding hot with or without hard sauce.

From Aunt Sammy's Radio Recipes, 1927, page 61. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 egg. cups sifted flour. 1 cup raw cranberries or more. Cream butter and sugar and add the well-beaten egg.

From Aunt Sammy's Radio Recipes, 1927, page 61. Read from the scan by computer, so a word may be off; the page itself shows the original.

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3 tablespoons cornstarch, 2 cups boiling water. 2 cups cranberries. Mix the sugar, cornstarch, and Add the 2 cups of boiling thickened, and cook for in a double Meanwhile cook the cranberries with 1 cup of water until soft. Press them through a fine sieve and add this pulp to the cornstarch mixture. Add the butter and serve hot over the hot cranberry pudding.

From Aunt Sammy's Radio Recipes, 1927, page 61. Read from the scan by computer, so a word may be off; the page itself shows the original.

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3^ cup corn meaJ. }/2 cup molasses. 1 teaspoon ginger. Cook milk and meal in a double boiler 20 minutes; add the molasses, salt, and ginger; pour into a buttered pudding dish and bake for 2 hours in slow oven. Serve hot with cream or vanilla ice cream.

From Aunt Sammy's Radio Recipes, 1927, page 62. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 pound beef suet. 1 pound flour. 1 pound sugar. 1 pound seeded raisins, chopped. 1 pound seedless raisins. ^ pound citron, cut fine. 1 cup pecan nut meats, cut fine. 1 cup English walnut meats, cut fine. 1 cup cider. 6 teaspoons cinnamon. 4 teaspoons cloves. teaspoons mace. 33^2 teaspoons nutmeg. 2]/2 teaspoons allspice. Mix the ground suet with the sugar, fruit, nuts, and about ^ cup of the flour. Separate the eggs. Beat both yolks and whites well. Add egg j'^olks to the suet and sugar. Put in the fruit and nuts and then the cider. Sift together twice the spices, salt, baking powder, and Add these dry ingredients to the first mixture. add the beaten whites of eggs. Grease well tin cans of No. 2 size or pound baking powder cans and put in enough batter to fill them about three-quarters full.

From Aunt Sammy's Radio Recipes, 1927, page 62. Read from the scan by computer, so a word may be off; the page itself shows the original.

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2 Clips water. pound fh-ied prunes. 2 tablespoons cornstarch. Wash the prunes, soak overnight in the water, then cook them in the same water until tender. Remove the stones and cut the prunes in small To the prunes add the ^ cup of sugar, the and the cornstarch, which has been mi.xed with some of the prune Cook for 20 minutes in a double boiler. Pour this mixture the egg yolks, add the vanilla and cinnamon, and mix Place in a greased baking dish and cover with a meringue made with the ogg whites and the 2 tablespoons of sugar. Bake in a moderate oven until the meringue is brown. Serve hot or cold. 2 tablcsp(;ons butter. 1 teaspoon baking powder.

From Aunt Sammy's Radio Recipes, 1927, page 63. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 cup stale diced bread. 34 cup butter (melted). % cup seedless raisins. Separate the eggs, reserving the whites for the meringue.

From Aunt Sammy's Radio Recipes, 1927, page 63. Read from the scan by computer, so a word may be off; the page itself shows the original.

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yolks and add the milk, slightly warmed, the sugar, raisins, salt, and Grease a pudding dish or any flat pan and put in a layer of the diced bread; pour the custard mixture over the bread and add the melted butter. Bake in a pan surrounded by water in a slow oven. When the custard mixture is set in the center, remove the pudding from the stove. Let cool slightly and cover with the meringue made by beating the egg whites stiff and adding 4 tablespoons of sugar, a little salt, and Yi teaspoon of vanilla. Return to the oven and allow the meringue to heat slowly until a golden brown. the pudding hot or cold.

From Aunt Sammy's Radio Recipes, 1927, page 63. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Y2 pint double cream. M cup sugar. }/i teaspoon salt. IJ^ teaspoons vanilla. Prepare as for custard by pouring some of the heated milk into the lightly beaten eggs and then cooking the milk and eggs with the sugar and salt in a double boiler until the custard coats the spoon. Cool, add the double cream, and vanilla, mix well, and freeze. For the freezing mixture use 1 part of salt to 4 to 6 parts of ice.

From Aunt Sammy's Radio Recipes, 1927, page 64. Read from the scan by computer, so a word may be off; the page itself shows the original.

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2 cups single cream. 3 cups soft, sliced peaches. Y% teaspoon salt. to tablespoon lemon depending on the acidity of the peaches. Cover the sliced peaches with the sugar, and let stand for a short while. Press the fruit through a colander, so that a pulp is formed. Add the salt, cream, and the lemon juice. Use a freezing mixture of 1 part salt and 4 to 6 parts ice. Turn the crank of the freezer slowly. freezing, remove the dasher, pack the freezer with more ice and salt, and let the cream stand for an hour or more to ripen.

From Aunt Sammy's Radio Recipes, 1927, page 64. Read from the scan by computer, so a word may be off; the page itself shows the original.

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2 quarts strawberries. 1 pint double cream. Wash and cap the berries. Chop them, cover with the sugar, and let stand in the refrigerator for two or three hours. Press the sweetened fruit through a colander. Add the cream which has been whipped and the salt, and freeze. Use a freezing mixture of 1 part salt and 4 to 6 parts of ice. Turn the crank of the freezer slowly. After freezing, remove the dasher, pack the freezer with more ice and salt, and let the cream stand for an hour or more to ripen in flavor. Lemon juice IM cups orange juice.

From Aunt Sammy's Radio Recipes, 1927, page 64. Read from the scan by computer, so a word may be off; the page itself shows the original.

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J j^ji,^ 1 cup cream/ ^ cup cream] 2 tablespoons lemon juice. Heat one cup of the milk and add the sugar. Stir until the sugar is dissolved. Add the other ingredients. Use a freezing mixture of 1 part salt and 4 to 6 parts of ice, and turn the crank of the freezer slowly. freezing, remove the dasher, pack the freezer with more ice and salt, and let the sherbet stand for an hour or more to ripen in flavor. Lemon sherbet may be made in this same way by omitting the orange juice and using enough lemon juice to give the desired flavor.

From Aunt Sammy's Radio Recipes, 1927, page 64. Read from the scan by computer, so a word may be off; the page itself shows the original.

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J-^ teaspoon salt, 1 cup boiling water. 1 cup brown sugar. Speck of cinnamon. To the boiling water add the brown sugar, flour, salt, and cinnamon, which have been thoroughly mixed Cook until the flour has lost its raw taste and the mixture thickens, stirring continually to prevent lumping and sticking. Beat in the butter and the vanilla. This may be served as a hot sauce on ice cream, custards, or puddings.

From Aunt Sammy's Radio Recipes, 1927, page 65. Read from the scan by computer, so a word may be off; the page itself shows the original.

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I Yi teaspoon vanilla. ^ cup powdered sugar. I Y% teaspoon grated nutmeg. Cream together the butter and sugar, add the vanilla and nutmeg. The secret of creamy hard sauce lies in long beating. Chill before serving. For variety substitute bro-»vn sugar and flavor with the grated rind of an orange.

From Aunt Sammy's Radio Recipes, 1927, page 65. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 tablespoon lemon juice. A little cavenne. 2 egg yolks. J4 teaspoon salt. Divide the butter into 3 portions and put 1 piece with the egg yolks and lemon in the upper part of the double Stir constantly until the mixture begins to thicken. Remove from the stove, add the second piece of butter, and stir rapidly as the egg continues to thicken. Then add the last piece of butter and continue to until the mixture is completely blended. Add the salt and cayenne. Serve the sauce at once. In case a thinner sauce is desired, add a little hot water.

From Aunt Sammy's Radio Recipes, 1927, page 65. Read from the scan by computer, so a word may be off; the page itself shows the original.

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sauce separates add 1 or 2 tablespoons of water, milk, or cream, place the sauce over hot water for a few seconds, and beat it It will become smooth again. (61)

From Aunt Sammy's Radio Recipes, 1927, page 65. Read from the scan by computer, so a word may be off; the page itself shows the original.

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2 cups canned tomatoes. 2 tablespoons chopped onion. 1 chopped green pepper or canned pimiento. cup chopped celery. 2 teaspoons minced parsley. 4 tablespoons minced ham or bacon. 1 bay leaf. Salt and pepper to taste. Add the onion to the butter and cook it until it is tender and yellow. Add all the other ingredients except the minced ham or bacon and the flour, and simmer for half an hour. Remove the bay leaf.

From Aunt Sammy's Radio Recipes, 1927, page 66. Read from the scan by computer, so a word may be off; the page itself shows the original.

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2 cups canned tomatoes. }/^ cup grated carrot. 2 tablespoons minced onion. 3^ bay leaf. Cook vegetables and seasoning in careful not to brown the vegetables, that it mixes in with the fat. Add and heat until the mixture tliickens. Strain and serve. yi teaspoon mustard. 3^ teaspoon summer savory. J4 teaspoon pepper. the fat for being Add 1 minute so tomato salt, and water Place over hot water for 10

From Aunt Sammy's Radio Recipes, 1927, page 66. Read from the scan by computer, so a word may be off; the page itself shows the original.

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2 cups canned tomatoes. 1 bay leaf. >^ to M teaspoon salt. 1 teaspoon sugar. 2 slices onion. 2 cloves. 2 allspice. Cook the ingredients for 10 minutes. Strain through a fine sieve.

From Aunt Sammy's Radio Recipes, 1927, page 66. Read from the scan by computer, so a word may be off; the page itself shows the original.

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cup thick cream. Yi teaspoon salt. 1 teaspoon sugar. 3 or 4 tablespoons fresh grated horseradish. Beat the cream about 2 minutes. Add the salt and sugar. in the horseradish. Pour over cold cooked beets or serve with meat or fish.

From Aunt Sammy's Radio Recipes, 1927, page 66. Read from the scan by computer, so a word may be off; the page itself shows the original.

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4 to 6 tart cooking apples. J^i teaspoon salt. Core and pare the apples and cut in slices or circles. Line a deep pie tin with pastry and pack the apples carefully so that the cover will fit. Sprinkle with the mixed salt, cinnamon, and sugar, and dot the Place on the upper crust after moistening the lower rim, and press the edges together to hold in the juices. Cut a slit to allow the steam to escape. Bake 30 to 35 minutes at a temperature of 450° F., or until the apples are tender.

From Aunt Sammy's Radio Recipes, 1927, page 67. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 pint hot milk. IH tablespoons butter. cup cold milk. * 5i cup brown sugar. Blend the flour and salt with the cold milk, add to the hot milk, and cook in the double boiler for 15 minutes. Meantime cook the brown sugar and butter until waxy, and add to the mixture in the double Gradually stir in the beaten egg yolks, cook for a few minutes, remove from the fire, and ad,d the vanilla. Line a pie tin with pastry and bake until golden brown. the baked shell and when slightly set cover with a meringue made by adding 2 tablespoons of sugar to the beaten egg whites, and a little salt and Bake in a slow oven for 20 minutes, or until the meringue is a light brown. This butterscotch cream filling is also good served as a pudding with cream, or it may be used as a filling for cream pufl^s or tarts. (63)

From Aunt Sammy's Radio Recipes, 1927, page 67. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 square unsweetened chocolate. tablespoons cornstarch, 1 teaspoon butter, Melt the chocolate over steam and pour into it the scalded milk. Mix the cornstarch and the sugar and add them to the hot mUk and until smooth. the cornstarch mixture to cook in the double boiler for 10 minutes, remove from the fire, add the butter, salt, and the beaten egg yolks, and the vanilla. Line a pie tin with pastry and bake until golden brown. Fill the baked pie crust with the mixture and cover the top with a meringue made of the beaten egg whites, 2 tablespoons sugar, 34 teaspoon vanilla, and a pinch of Bake the pie in a slow oven for about 20 minutes or until the meringue is delicately browned.

From Aunt Sammy's Radio Recipes, 1927, page 68. Read from the scan by computer, so a word may be off; the page itself shows the original.

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2 cups milk or cream. Scald the milk or cream in a double boiler. Add the flour, sugar, and salt, well mixed together, and stir constantly until the mixture thickens. Cook for 10 minutes and add the beaten yolks and vanilla.

From Aunt Sammy's Radio Recipes, 1927, page 68. Read from the scan by computer, so a word may be off; the page itself shows the original.

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l}/2 cups milk. Put the milk and the sugar in a double boiler and bring to the scalding point. Add the well-beaten eggs, salt, and flavoring. In the meantime bake a pie crust in a deep pie pan until golden brown. Pour the custard into the baked pie crust and place in a moderately hot oven. After a few minutes reduce the heat, and allow the pie to bake at this low temperature until the custard is set in the center of the pie.

From Aunt Sammy's Radio Recipes, 1927, page 68. Read from the scan by computer, so a word may be off; the page itself shows the original.

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2 cups tart pitted cherries. ^ to cup according to taste. 1 to 2 tablespoons flour. Wash and pit the cherries. Place them in a saucepan, bring to the boiling point, and simmer for 5 minutes.

From Aunt Sammy's Radio Recipes, 1927, page 68. Read from the scan by computer, so a word may be off; the page itself shows the original.

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fruit, and with each cup of cooled juice mix 2 tablespoons of flour. Cook tmtil thickened. Add the sugar and the cherries, and mix well. Line a deep pie tin with pastry, and bake until the crust is golden Pour in the hot fruit mixture, moisten the rim of the crust, and place the uncooked crust over the fruit. Turn the dough well over the cooked crust, so the juice will not escape during the cooking. strips of dough can be used in place of the top crust. Cook the pie at a low temperature so the juice will not boil over.

From Aunt Sammy's Radio Recipes, 1927, page 68. Read from the scan by computer, so a word may be off; the page itself shows the original.

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4 or 5 medium-sized green tomatoes. IH tablespoons cornstarch. ]/2 lemon sliced very thin. M cup sugar. Slice the tomatoes. Heat slowly in a saucepan with the sugar, lemon, salt, and spice, until the tomatoes are tender.

From Aunt Sammy's Radio Recipes, 1927, page 69. Read from the scan by computer, so a word may be off; the page itself shows the original.

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if the tomatoes are not juicy. Melt the butter and combine the cornstarch. Add to the tomato mixture and until the cornstarch does not taste raw. Line a pie tin with pastry and bake this crust in a moderately hot oven until a delicate color appears. Put the tomato filling in this baked crust; moisten the edge, and press the upper crust firmly over the edge of the baked lower crust. Bake about 12 minutes in a hot oven, or until the upper crust is brown.

From Aunt Sammy's Radio Recipes, 1927, page 69. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 cup cold water. 4 tablespoons lemon juice. Grated rind of H lemon. 3 taVilcspoons cornstarch. y% teaspoon salt. Mix the cornstarch, the cold water, and the salt, place over the fire, and constantl}'' thickened. Place over steam the cornstarch is thoroughly cooked—about Add the sugar, lemon juice and rind, the butter, and the beaten egg yolks.

From Aunt Sammy's Radio Recipes, 1927, page 69. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 or 2 minutes over steam. Line a pie tin with pastry and delicately browned. the baked pastr3^ shell and cover with the meringue made by thoroughly beating the egg whites and add 3 tablespoons of sugar and a little salt. Bake at a low temperature (250° F.) for 20 minutes, then raise the temperature until the meringue is a light brown.

From Aunt Sammy's Radio Recipes, 1927, page 69. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 cup sour cream. 1 cup seeded raisins, cut fine. }/2 teaspoon powdered cinnamon. 3^ teaspoon powdered cloves. 2 tablespoons vinegar.

From Aunt Sammy's Radio Recipes, 1927, page 70. Read from the scan by computer, so a word may be off; the page itself shows the original.

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spices v^\\h the sugar, and add eggs with the raisins, cream, salt, and vinegar. Beat vrell.

From Aunt Sammy's Radio Recipes, 1927, page 70. Read from the scan by computer, so a word may be off; the page itself shows the original.

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cups cooked pumpkin or squash. J/^ teaspoon salt. 3^ teaspoon allspice. 34 teaspoon mace. Put all the ingredients, except the eggs and the butter, in the double Bring to the scalding point. Beat the eggs well; add them to the hot mixture. Stir until it starts to thicken. Add the butter. Line a pie pan with pastry and bake until light brown.

From Aunt Sammy's Radio Recipes, 1927, page 70. Read from the scan by computer, so a word may be off; the page itself shows the original.

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hot filling into the baked crust. Bake the pie in a moderately hot oven until the filling sets.

From Aunt Sammy's Radio Recipes, 1927, page 70. Read from the scan by computer, so a word may be off; the page itself shows the original.

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13^ boiled, riced, sweet potatoes. \yi cups milk. Yi teaspoon ginger. Mix the ingredients in the order given. Line a pie pan with pastry and bake until light brown. Pour in the sweet potato filling, and bake in a moderate oven until the filling is set.

From Aunt Sammy's Radio Recipes, 1927, page 70. Read from the scan by computer, so a word may be off; the page itself shows the original.

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H ^'UP butter. 1 cup hot water. )/i teaspoon salt. Add the butter to the hot water and bring to the boiling point, and add the flour and salt, all at one time. Stir rapidly and constantly until the paste leaves the sides of the pan. Remove from the fire and when cool add the eggs one at a time, beating until thoroughly blended with the paste mixture. Drop by spoonfuls on a greased baking sheet about 2 inches apart. During baking the dough expands to twice or more its original size. Bake in a hot oven 450° to 475° F. until puffed and a golden brown. When cool cut and fill the lower half with seasoned whipped cream, crushed fruit, or custard mixture. Cover with the other half of the puff and sprinkle powdered sugar over the top. This quantity makes 8 medium-sized puffs.

From Aunt Sammy's Radio Recipes, 1927, page 71. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 cup cream or rich milk. 2 tablespoons cornstarch. 2 egg yolks. Heat the cream or milk in the upper part of a double boiler. Mix the cornstarch, salt, and sugar, and pour over them the heated cream or milk. Return to the doiible boiler, stir until thickened, then cover and cook for 10 or 15 minutes. Add the well beaten egg yolks and cook for a minute longer. well, add the vanilla and butter. When cool place the custard mixture in the puffs.

From Aunt Sammy's Radio Recipes, 1927, page 71. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Roll the pastry in a thin sheet and cut it in rounds. Place a whole peeled peach or cored apple in the center of each round of pastry. Do not remove the stone of the peach —it seems to give the dumpling an extra good flavor. Sprinkle sugar over the fruit, dot with butter, and bring the edges of the pastry together over the peach or apple. Bake in muffin pans, in a moderate oven. If the oven is too hot, the crust will brown before the fruit is cooked through. Serve hot with hard sauce or liquid sauce.

From Aunt Sammy's Radio Recipes, 1927, page 71. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 cup grated cheese. teaspoon cayenne. 3 tablespoons water. Cut the flour, salt, fat, and one-half of the cheese together with a biscuit cutter until the mass is well blended. Add the water and mix Toss on a slightly floured board and roll 2 or 3 times until the dough is smooth. Sprinkle on one-half of the remainder of the cheese and roll again.

From Aunt Sammy's Radio Recipes, 1927, page 72. Read from the scan by computer, so a word may be off; the page itself shows the original.

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3^ teaspoon flavoring. cup fat. 2 to 3 eggs. If butter or other fat containing water allow about Ij^ tablespoons more.

From Aunt Sammy's Radio Recipes, 1927, page 73. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 cup sifted soft-wheat flour. 3 teaspoons lemon juice. ^ lemon rind,- grated. (69) them into the mixture, and add the flavoring last. For beating the eggs, a Dover beater gives satisfactory results, and requires less time and energy than a wire whisk. Pour the batter, as soon as it is mixed, into smooth, ungreased baking pans. For a large or medium-sized loaf a tube pan is best, because the center opening allows the mixture to heat evenly. Powdered sugar may be sifted over the top to make the crust more crisp. The oven should be ready for the cake as soon as it is mixed and in the pan. A large or medium-sized sponge cake should be baked slowly at about 325° F., cakes at somewhat higher temperature, or about 340° F. When the cake is done, it wiU be lighter if brolien apart with the fingers or a fork, than if cut with a knife.

From Aunt Sammy's Radio Recipes, 1927, page 73. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 cup sifted soft-wheat flour. 8 fairly large egg whites. 1 teaspoon flavoring. 1 to 1 and 1 teaspoon cream of tartar. Sift together, 4 or 5 times, the sugar, flouT, and one-half the salt. the egg whites with the other half of the salt until they are frothy. Add the cream of tartar to the eggs, and beat them until they are light but not dry. Fold the dry ingredients very carefully into the beaten egg whites. When the mixture is partly blended, add the flavoring. Be very careful when blending the dry ingredients and the eggs, to use only the folding motion, for if the mixture is stirred the air will be released and the cake will not be light.

From Aunt Sammy's Radio Recipes, 1927, page 74. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(1 white saved for icing). 2: squares unsweetened chocolate. Cream the butter and the sugar. Add the well beaten eggs and mix

From Aunt Sammy's Radio Recipes, 1927, page 74. Read from the scan by computer, so a word may be off; the page itself shows the original.

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IJ^ Clips sugar. 5^ cup coffee. l}/2 teaspoons cinnamon. ]/2 teaspoon nutmeg. J4 teaspoon cloves. Cream the butter and sugar, add the eggs, one at a time, and beat

From Aunt Sammy's Radio Recipes, 1927, page 75. Read from the scan by computer, so a word may be off; the page itself shows the original.

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cup fat. 1 cup apple sauce, unsweetened. 1 cup raisins, chopped. ^ teaspoon cloves. 14, teaspoon nutmeg. 1 teaspoon soda mixed with 2 tablespoons water. Cream the sugar and fat, add the apple sauce and the soda wliich has been dissolved in the water.

From Aunt Sammy's Radio Recipes, 1927, page 75. Read from the scan by computer, so a word may be off; the page itself shows the original.

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sift the dry ingredients and add them, with the floured raisins, first mixture. well, pour into a greased pan, and bake in a moderate oven (300° to 350° F.) for about 1 hour. Tart apples should be used for the It should be cooked down so that it is not watery and put through a colander to make it smooth. No sugar should be added to the apple sauce.

From Aunt Sammy's Radio Recipes, 1927, page 75. Read from the scan by computer, so a word may be off; the page itself shows the original.

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2 cups crumbs, from very dry oventoasted bread. 34 teaspoon almond extract. Beat the eggs well, add the sugar, and stir in the other ingredients. Pat the mixture evenly in a shallow greased pan. in a slow oven from 30 This has somewhat the texture and flavor of macaroons, and is a good way to use up stale bread.

From Aunt Sammy's Radio Recipes, 1927, page 75. Read from the scan by computer, so a word may be off; the page itself shows the original.

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4 tablespoons peanut butter. 1 egg. Mix the butter, peanut butter, and sugar well. Add the beaten egg and the sifted dry ingredients alternately with the milk. Add the in greased muffin tins in a moderate oven for about 20 minutes. 1 pound raisins. 1 pound currants. M pound citron. }/2 pound butter. 1 cup chopped nuts. cup cider.

From Aunt Sammy's Radio Recipes, 1927, page 75. Read from the scan by computer, so a word may be off; the page itself shows the original.

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}/2 cup tart jelly. }/i cup sour cream. }/2 teaspoon soda. 1 cup molasses. 1 tablespoon cinnamon. }/2 teaspoon nutmeg.

From Aunt Sammy's Radio Recipes, 1927, page 76. Read from the scan by computer, so a word may be off; the page itself shows the original.

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fruit is well covered with it will be scattered through the cake, and will not settle to the bottom. Bake the cake in a tube pan lined with greased paper in a slow oven (275° to 300° F.). A low fire allows the heat to penetrate the cake mixture slowly and does not dry it out or burn the crust. If the recipe for this fruit cake is doubled, it should be baked ia two pans. It is better to bake fruit cakes in medium-sized loaves rather than in large loaves.

From Aunt Sammy's Radio Recipes, 1927, page 76. Read from the scan by computer, so a word may be off; the page itself shows the original.

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liquid into the dry For a shallow loaf the oven should be moderate (about 375°); if muffin pans are used, the oven should be fairly hot, or about 400° F. _ In this recipe sour milk may be used instead of sweet in the same quantity. In that case the soda should be increased to a scant teaspoon, and the baking power decreased to 2 teaspoons.

From Aunt Sammy's Radio Recipes, 1927, page 76. Read from the scan by computer, so a word may be off; the page itself shows the original.

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2 Neufchatel or cream cheeses. 2 cups chopped dates. 1 cup chopped nuts. Mash the cheese and mix with it enough cream to give it the consistency of a soft filling. Add the dates, nuts, and salt, and mix well. Split open a thick loaf of hot gingerbread, spread the cheese mixture on the lower half, replace the upper part and press it down lightly. The quantity of cheese filling given here is enough for a loaf of gingerbread about 8 by 10 inches. Serve the gingerbread while still hot.

From Aunt Sammy's Radio Recipes, 1927, page 76. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 egg. 2 squares unsweetened chocolate. \}/2 cups sifted flour. J4 teaspoon salt. 1 cup chopped nuts. Melt the chocolate and add the butter and sugar. Add the egg without beating and the milk. Use 2 tablespoons of the flour to coat the chopped nuts. Then add the nuts and the sifted dry ingredients thoroughly and add the

From Aunt Sammy's Radio Recipes, 1927, page 77. Read from the scan by computer, so a word may be off; the page itself shows the original.

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H teaspoon salt. 4 tablespoons orange juice. 2 tablespoons grated orange rind. the grated rind of the orange and the Gradually beat in the sugar, the beaten eggs and the orange juice. Add the flour and baking power which have been mixed together. Drop the batter by teaspoonfuls onto a greased baking sheet or an inverted pan and bake in a quick oven. ^

From Aunt Sammy's Radio Recipes, 1927, page 77. Read from the scan by computer, so a word may be off; the page itself shows the original.

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H cup fat. 1 cup raisins. 14 cup chopped nut meats. teaspoon soda dissolved in 1 teaspoon water. cups fine oatmeal. IH cups flour. 1 egg. H teaspoon salt. 2 teaspoons cinnamon. Cream the fat and sugar, and add the beaten egg. Sift the dry ingredients, except the oatmeal, together and add with the milk to the egg, sugar, and butter mixture. Add the soda which has been dissolved in the water, and then the oatmeal which has been mixed with the nuts and raisins. Mix well. Drop by teaspoonfuls onto a greased baking sheet and bake to a golden brown in a fairly hot oven. from the pan while hot.

From Aunt Sammy's Radio Recipes, 1927, page 77. Read from the scan by computer, so a word may be off; the page itself shows the original.

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2 egg whites. 2 cups of a flaked toasted breakfast food. 1 cup shredded coconut. Almond flavoring. Beat the egg whites with the salt until stiff. Add the sugar and beat thoroughly.

From Aunt Sammy's Radio Recipes, 1927, page 77. Read from the scan by computer, so a word may be off; the page itself shows the original.

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2 egg yolks. 2 tablespoons milk. 1 teaspoon baking powder. 1 cup seeded raisins. 1 cfup dry, shredded coconut. 2 egg whites. 2 teaspoons vanilla. 2 or 3 cups flaked, toasted breakfast food. Mix the ingredients in the order given. Use one rounding teaspoon of the raixture for each cookie. Drop by spoonfuls on a buttered sheet }/2 inch apart. Bake in a moderate oven. Watch closely, for they burn easily. Remove from the pan while hot. This makes about 65 cookies.

From Aunt Sammy's Radio Recipes, 1927, page 78. Read from the scan by computer, so a word may be off; the page itself shows the original.

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2 cups rolled oats. 1 cup wheat flour. M cup milk. Mix the dry ingredients in a bov/1, add the fat, and mix together thoroughly. Add enough milk to make a dough sufficiently hard to roll (about of a cup). Knead this dough well; roll very thin, and cut with a biscuit cutter. Bake in a moderately hot oven. cool the wafers should be very crisp. Raisins may be added. In that case chop them very fine and if necessary use a little more flour in rolling; out the wafers.^

From Aunt Sammy's Radio Recipes, 1927, page 78. Read from the scan by computer, so a word may be off; the page itself shows the original.

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4 tablespoons cold water. 1 egg white. H teaspoon vanilUa. Put the sugar, water, and unbeaten egg white into the upper part of a double boiler. Have the water in the lower part boiling. Commence boating the mixture with a Dover beater at once and beat constantly while it cooks for 7 or 8 minutes. It should then look just lil^e ordinaiy boiled frosting and should be almost thick enough to spread.

From Aunt Sammy's Radio Recipes, 1927, page 79. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Caramelize 3^ cup of sugar; then add a few tablespoons of boiling A thin dark sirup should result. Substitute about 2 tablespoons of this sirup in place of 2 tablespoons of water or such amoimt as will produce the desired flavor, and continue as ia vanilla frostmg.

From Aunt Sammy's Radio Recipes, 1927, page 79. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 cup confectioner's xxxx sugar. I 2 tablespoons fresh orange juice. J Grated rind of 1 orange. the Add the sugar and orange gradually, beating uiitU the mixture is soft and creamy. Use at once.

From Aunt Sammy's Radio Recipes, 1927, page 79. Read from the scan by computer, so a word may be off; the page itself shows the original.

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2 cups granulated sugar. I 3^ teaspoon cream of tartar. % cup boiling water. Put the sugar, water, and cream of tartar into a saucepan over a hot fire. Stir constantly until, but not after, the sugar has dissolved. Do not splash the sirup. Remove the spoon and do not use it again after the sirup boils. Remove the sugar grains or the crystals with a dampened brush or a clean wet cloth. Cover the pan for a few Let the sirup boil until it reaches a temperature of 235° F. or until it forms a soft ball when dropped into cold water. Be sure the bulb of the thermometer is covered and does not touch the bottom of the pan. Pour the sirup in a thin sheet onto a chilled platter so it will quickly. Do not scrape out the saucepan. When the sirup is cool, work it until it creams with a flat wooden spoon. it forms a soft solid ball, work it with the palms of the hands in the same way as bread dough until it is smooth. Place the fondant in an earthenware or glass dish. Wet a clean cloth in hot water, wring out well, and lay over the top of the candy. After about 24 hours the fondant is ready to mold. Fondant made in this way will keep for months in a cold place if covered with a moist cloth or stored in a tightly covered jar. The following are a few of the ways in which fondant may be used: Form the fondant into small balls with the palms of the hands and press halves of walnut, pecan, or other nut kernels into them; or roll the balls into finely chopped nuts or shredded coconut or work these into the fondant before forming it into balls.

From Aunt Sammy's Radio Recipes, 1927, page 80. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(granulated or light 2 to 4 squares unsweetened chocolate. ^ cup milk or cream. Place the sugar, chocolate, and milk or cream over low heat and until the sugar is dissolved. coi\tinue to cook without imtil the sirup forms a soft ball when dropped cold Remo\'e the candy from the fire. Let it without it is lukewarm, add butter, salt, and vanilla. until creamy. Then quickly turn into a buttered pan. When firm cut in squares; or, if preferred, drop it hj teaspoonfuls on waxed paper. To vary the recipe, add a cupful of chopped nuts, raisins, or marshmallows just before the fudge is ready to pour into the buttered pan.

From Aunt Sammy's Radio Recipes, 1927, page 81. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 cup blanched almonds. 1 cup pecan kernels. 1 cup English walnut kernels. IJ^ teaspoons salt. 2 cups medium brown sugar. IJ^ pounds or 120 fresh soft marshmallows.

From Aunt Sammy's Radio Recipes, 1927, page 81. Read from the scan by computer, so a word may be off; the page itself shows the original.

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For nut brittle, use walnuts, pecans, peanuts, Brazil nuts cut in shredded coconut, or practically any other kind of nut. Puffed breakfast foods may also be used in place of nuts. 2 cups white corn sirup. 2 tablespoons vinegar. 2 teaspoons vanilla. 2 cups nut kernels. Cook the sirup, vinegar, and salt in a saucepan until a little dipped in cold water foiTQs a soft ball. Put the nuts into this sirup, pour an iron skillet and constantly, the sirup becomes golden brown. Remove from the fire and add the vanilla. Have ready a shallow buttered pan, pour in the candy, and spread it out in a thin sheet. After it is cool, remove from the pan and crack into pieces.

From Aunt Sammy's Radio Recipes, 1927, page 82. Read from the scan by computer, so a word may be off; the page itself shows the original.

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pound figs. 3^ pound nut meats. Confectioners' sugar. Wash, pick over, and stem the fruits. Put them, with the nut meats, through a meat chopper, using a medium knife. Mix thoroughly. Roll out to a thickness of about one-half inch on a board dredged with confectioners' sugar. Cut into small pieces; or make balls and roll them in confectioners' sugar. If these sweets are to be kept for some tune, they should be put in a tin box or a tight jar.

From Aunt Sammy's Radio Recipes, 1927, page 82. Read from the scan by computer, so a word may be off; the page itself shows the original.

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2 quarts freshly popped corn. 2 cups nut kernels. 2 tablespoons vinegar. Boil the sugar, water, vinegar, and salt until the sirup hardens when dipped into cold water. Add the vanilla, pour while hot over the popcorn and nuts, and mix well. When cool enough to handle, grease the hands and form into balls, or place in a deep layer in a greased pan, and cut in oblong pieces. When cold, wrap in waxed paper. If desired chocolate may be added to the sirup.

From Aunt Sammy's Radio Recipes, 1927, page 82. Read from the scan by computer, so a word may be off; the page itself shows the original.

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IH cups sugar. I 2 quarts freshly popped corn. Cook the sugar, water, and salt untU the sirup forms a soft ball when dropped into cold water. Remove from the fire.

From Aunt Sammy's Radio Recipes, 1927, page 82. Read from the scan by computer, so a word may be off; the page itself shows the original.

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2 pounds prepared watermelon riud. 2 quarts water. 5^ ounce lime. 4 quarts water. 1 lemon sliced thin. Spices or ginger root. Cut the red portion of the watermelon from the rind.

From Aunt Sammy's Radio Recipes, 1927, page 83. Read from the scan by computer, so a word may be off; the page itself shows the original.

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watermelon in the limewater, made by stirring the lime into the 2 quarts of water, and let it stand for 3H houi-s. At the end of that time, let the rind stand in fresh cold water for 1 hour.

From Aunt Sammy's Radio Recipes, 1927, page 83. Read from the scan by computer, so a word may be off; the page itself shows the original.

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sirup of the sugar and the 4 quarts of water and drop the rind into it after it has reached the boiling point. Add the lemon and the spices. The spices will tend to darken the preserves but improve the flavor. Cook the preserves until the sirup is thick or until the temperature has reached 222° F. the preserves are cooked, pack sterilized jars, add sirup to coA^er, and seal.

From Aunt Sammy's Radio Recipes, 1927, page 83. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 quart cranberries. 1 orange and a little of the peel cut H cup raisins. rather fine. Chop coarsely together the cranberries, raisins, orange, and orange peel. Add the sugar and water. Cook until thick, or for about ^ hour, stirring often. Place in jelly glasses, and store in a cool place. This jam is excellent to serve with meat or to use as a sandwich filling.

From Aunt Sammy's Radio Recipes, 1927, page 83. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 pound dried apricots. 2 No. 3 cans of sliced pineapple. Wash the apricots thoroughly. Soak them overnight in 1 pint of In the morning chop the apricots and add 1 cup of the sugar. Drain the pineapple, cut it in small pieces, and cook with the remaining 2% cups of sugar for 20 minutes. J*^d the apricots and cook for The pineapple holds its shape, but the apricots soften, and the mixture has the consistency of thick jam. Seal while hot in clean sterilized jars. This recipe makes a little over 3 pints. (79)

From Aunt Sammy's Radio Recipes, 1927, page 83. Read from the scan by computer, so a word may be off; the page itself shows the original.

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2 cups prunes. \}/2 pints water. 2 oranges. 1 lemon. Soak the prunes overnight in the water. Cook them for 10 minutes in the water in which they soaked, drain, and cut into small pieces. the oranges and lemon, including the peeling, very thin and cook rapidly in the prune juice for 15 minutes. Add the prune pulp, the sugar and salt, and cook untU thick, stirring constantly.

From Aunt Sammy's Radio Recipes, 1927, page 84. Read from the scan by computer, so a word may be off; the page itself shows the original.

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4 quarts strawberries. I 2 to 3 tablespoons lemon juice. Wash the berries thoroughly, drain, cap, and pick out the largest. Take about 1 quart of the smaller fruit, crush it and add the sugar. Cook this rapidly in an enameled saucepan and stir until the sugar is dissolved and a thick sirup is formed. Add the remainder of the fruit and continue the rapid cooking, stirring frequently to prevent scorching. An asbestos mat should be placed under the pan as a precaution. Cook from 45 minutes to an hour, fairly thick, then add the lemon juice. The jam should then have a brilliant red color, and some of the fresh flavor of the fruit. The jam thickens when cold, and should not be cooked down too much. Place in sterilized jars, seal, and store.

From Aunt Sammy's Radio Recipes, 1927, page 84. Read from the scan by computer, so a word may be off; the page itself shows the original.

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3 pounds Concord grapes. 1 cup nut meats (English walnuts or pecans, chopped). 1 cup seeded raisins. 1' orange cut fine. Skin the grapes, stew them, run them through a sieve, and add this pulp to the skins. Then add the other ingredients and cook until the mixture is thick. Grape conserve is likely to stick to the kettle unless it is watched closely. An asbestos mat will keep the conserve from sticking. Pour into hot, clean jelly glasses, cover when cold with melted paraffin, and store in a cool place.

From Aunt Sammy's Radio Recipes, 1927, page 84. Read from the scan by computer, so a word may be off; the page itself shows the original.

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l^i pound apricots. ]/2 pound prunes. ) 4 cups water. Wash the prunes and apricots thoroughly and put them in the water to.soak overnight. Cook the fruit together for 10 minutes, add the sugar, and simmer until the juice is fairl}'^ rich. Pour into hot, clean, jelly glasses, seal, and store in a cool place.

From Aunt Sammy's Radio Recipes, 1927, page 84. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 quart cranberries. 2 cups hot water. Select sound firm berries, discarding any that are soft or withered. Wash well and place in a saucepan with the water. Cover and cook jor a few minutes until the berries have broken, then cook rapidly for a few minutes longer, stirring all the time. Press the fruit through a fine sieve to remove seeds as well as skins. To the pulp add the sugar and cook for 2 or 3 minutes, or until the jelly sheets from the spoon. Mold in small wet bowls holding about the right quantity for one meal. Cranberry jelly "weeps" or rims after it is cut, hence it is more attractive to place a fresh mold on the table at each serving.

From Aunt Sammy's Radio Recipes, 1927, page 86. Read from the scan by computer, so a word may be off; the page itself shows the original.

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3 cups cranberries. | 2 cups water. Select large, firm cranberries. Make three small slits in each berry with the point of a penknife. Make a thin sirup by boiling the sugar and together until clear. Allow the sirup to cool, add the hemes, and bring very slowly to the boiling point. The saucepan should be large enough to permit all the berries to float at the top of the sirup during cooking. If the berries are heated too quickly, the skins will burst before the syrup soaks into the pulp. As soon as the sirup boils, take the pan off the stove and let it stand overnight. Next day drain the sirup from the berries and boil until it is reduced to about half its original volume. Allow the sirup to cool, place the berries in it, and heat again slowly; boil very gently for 3 or 4 minutes and allow to stand for 2 hours or more. Then boil gently a thu-d tinie for 5 minutes. Allow the berries to stand in the thick sirup overnight; warm once more, so that the sirup will be thin enough to pour easily, and drain the berries from the sirup. Spread them on a clean cloth or paper to dry. They should then be bright, firm, plmnp, and semitransparent. They may be rolled in powdered sugar, stored in jars or tins, and used as a sweetmeat or in place of candied cherries for garnishes, puddings, sauces, and salads. The sii'up left over after the cranberries are candied has a pleasant flavor and fine color and is excellent as puddiag sauce, or may be diluted for use on pancakes or waffles.

From Aunt Sammy's Radio Recipes, 1927, page 86. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Wash and pit large, sour, red cherries. To the desired amount of cherries, add three-fourths of their weight or measure of Sprinkle the sugar over the fruit iii layers, and let them stand overnight. In the morning, stir until the sugar is dissolved and then press the juice well from the cherries. Tie a small quantity of whole spices in a loose cheesecloth bag, drop this into the juice, and boil it down until it is three-fourths of the original quantity. While the sirup is hot it over the drained cherries, and add two tablespoons of weUflavored vinegar to each pint. Seal and let stand about 2 weeks to become weU-blended before using.

From Aunt Sammy's Radio Recipes, 1927, page 87. Read from the scan by computer, so a word may be off; the page itself shows the original.

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2 pounds of watermelon. Liniewatcr made from 1 quart water 1 tablespoon allspice. and 1 tablespoon lime. 1 tablespoon cloves. 4 cups vinegar. 6 small pieces stick cinnamon. Pare and remove all green and pink portions from watermelon rind. Cut it in the desired shape or size, and soak for 23^ hours in the lime- / Drain the watermelon and place it in fresh water to cover well, and cook for 1^ hours or until tender. Let the watermelon stand overnight in the water. Make a sirup of the vinegar, water, sugar, and spices. Allow the sirup to come to the boiling point, add the drauied watermelon, and boil gently for 2 hours or until the sirup is fairly thick. Seal and store. If desired, some of the pieces of the watermelon may bo placed on waxed paper and allowed to dry out, turning every day or two until dry enough to store. This melon can be used in place of citron in cakes and puddings, and may be dipped in chocolate or covered with fondant.

From Aunt Sammy's Radio Recipes, 1927, page 87. Read from the scan by computer, so a word may be off; the page itself shows the original.

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60 firm dill pickles. 12 peeled garlic buttons. 3 pints cider vinegar. 1 pint tarragon vinegar. 3^ cup whole allspice. }/i cup whole black pepper, or 6 hot red pepper pods. 10 pounds granulated sugar. 1 pound brown sugar. 1 cup olive oil. Cut pickles in cross slices one-half inch thick. Drain in a colander overnight. In a 3-gallon stone crock pack the pickles in layers, usiag two garlic buttons to each layer. Boil together the vinegar, sugar, and spices for 15 miautes, watching carefully that this does not boil over. Pour at once over the pickles. Next morning stir in the olive oil. Cover the jar. Stir the pickle well each day for 10 days. It is then ready to serve.

From Aunt Sammy's Radio Recipes, 1927, page 88. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 cup minced green pepper. 1 cup minced red pepper. 1 small onion, chopped. 2 to 4 tablespoons sugar. 1 cup vinegar. Dissolve the salt and the sugar in the hot vinegar and pour over the vegetables. Let the pickle stand two or three hours before serving. )

From Aunt Sammy's Radio Recipes, 1927, page 88. Read from the scan by computer, so a word may be off; the page itself shows the original.

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5 quarts chopped ripe tomatoes. 2 cups chopped red pepper. 2 cups chopped green pepper. cups chopped onions. 3 tablespoons salt. 3 cups vinegar. 1 teaspoon cloves. 1 teaspoon allspice. Combine the chopped vegetables, the salt, and sugar, and simmer this mixture until it begins to thicken. Then add the vinegar and spices and cook the mixture down it becomes a Pour into hot sterilized jars and seal, or bottle the sauce and seal with wax. This recipe yields about 3 quarts of sauce.

From Aunt Sammy's Radio Recipes, 1927, page 88. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Grate up good sound roots, cover with a little distilled white vinegar, and pack into bottles at once. White vinegar is better than cider vmegar, because the cider vinegar darkens the horseradish.

From Aunt Sammy's Radio Recipes, 1927, page 88. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Chop celery fine, add it to peanut butter or ground peanuts, and a little cream or milk. Spread this mixture between slices of wholewheat or Graham bread.

From Aunt Sammy's Radio Recipes, 1927, page 90. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Use about 2 tablespoons of chili sauce to Y2 cup of baked beans, mash the mixture till it is smooth, and spread on brown bread, or Graham bread.

From Aunt Sammy's Radio Recipes, 1927, page 90. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Put shelled roasted peanuts through a food chopper, using the medium fine Imife. Do not use the nut knife, because it grinds the peanuts too fine. Mix the ground nuts with just enough cream to moisten and make the mixture suitable to spread. Add salt to taste. Spread this mixture on Graham or whole-wheat bread. D. S. GOVEENMENT PRINTING OFFICE: 1927 -

From Aunt Sammy's Radio Recipes, 1927, page 90. Read from the scan by computer, so a word may be off; the page itself shows the original.

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