Aunt Sammy's radio recipes

4 tablespoons melted butter. grated onion.\n\n1 teaspoon salt. teaspoon salt. A little sage or thyme, if desired, teaspoon pepper. Mix the seasoning with the dry 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 flour. The flour forms a crust which holds the meat juices. Put the meat in a hot oven, in an uncovered roaster and cook till meat is a good brown color. Then cook in a slow oven. No basting is required. Add flour and water to make a brown gravy. BAKED TOMATOES Cut tomatoes in half. Place in a shallow baking dish. Coyer tomatoes with buttered bread crumbs seasoned with salt and pepper. Add a little water to keep tomatoes from sticking to the dish. Bake in a moderate oven. STUFFED PEPPERS 6 green peppers. 4 cups dry bread crumbs. 2 to 4 tablespoons melted butter. 1 teaspoon salt. Pepper. Onion juice, if desired. Chopped meat or vegetable. If you like a mild flavor in peppers, parboil them from 1 to 2 minutes before they are cut in half, lengthwise. Remove only the stem portion, /Drawing out the seeds. If you have meat left over from yesterday's roast, any stuffing, gravy, or vegetables, use them in the filling. Chop or grind the meat. If you have no left-over vegetables, use a little freshly cooked corn or tomatoes, or both. Combine other ingredients with the buttered bread crumbs, fill the peppers, and put them in a pan which contains a little water. Place a bit of butter on each pepper and cook to a golden brown. PEACH DUMPLINGS Roll the pastry in a thin sheet and cut it in rounds. Place a whole peeled peach in the center of each round of pastry. Do not remove the stone — 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. Bake in muffin pans, in a fairly hot oven. If the oven is too hot, the crust will brown before the peach cooks through. Serve hot with hard sauce or liquid sauce. A good liquid sauce can be made with peach juice. Hard sauce is made as follows: HARD SAUCE ]4: cup butter. I teaspoon vanilla. ^ cup powdered sugar. | teaspoon grated nutmeg. Cream butter and sugar. When it is white and creamy, add the vanilla and nutmeg. The secret of creamy hard sauce lies in long beating. Chill before serving. For variety substitute brown sugar and flavor with the grated rind of an orange. BEST EVERS (COOKIES) 1 cup seeded raisins. 1 cup dry, shredded coconut. 2 egg whites. 2 teaspoons vanilla. 2 or 3 cups flaked, toasted breakfast food. 3^ cup butter. 1 cup sugar. 2 egg yolks. 2 tablespoons milk. 2 cups flour. 1 teaspoon salt. 1 teaspoon baking powder. Mix the ingredients in the order given. Use one rounding teaspoon of the mixture for each cookie. Drop by spoonfuls on a buttered sheet }/2 inch apart. Bake in a moderate oven. Watch closely, for they burn quickly. Remove from pan while hot. This makes about 65 cookies. PEPPER PICKLE 1 cup minced green pepper. 1 cup minced red pepper. 2 to 4 tablespoons sugar. }/2 teaspoon salt. 1 small onion, chopped. 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. BAKED PEARS