Aunt Sammy's radio recipes

Roast turkey or roast chicken, with stuffing (p. 32). Giblet gravy (p. 33). Mashed potatoes, or candied sweet potatoes (p. 28). Brussels sprouts, cauliflower, or spinach. Cranberry jelly (p. 25). Lettuce salad with Russian dressing (p. 33). Celery. Nuts. Bread and butter. Pumpkin or Squash pie. (p. 17). Coffee. Fish — broiled, fried, or baked. Mashed potatoes. Buttered beets or buttered carrots. Lettuce salad, or celery. Sliced oranges and bananas. Chicken en casserole (p. 9). Mashed potatoes. Quick-cooked spinach or carrots. Apple salad (p. 23). Bean soup (p. 38). Macaroni with cheese (p. 38). Stuffed onions (p. 39) or stewed tomatoes and celery. Cabbage or lettuce salad. Lemon meringue pie (p. 67). AFTERNOON TEA Tea, with slices of orange and lemon. Watercress or parsley, butter sandwiches (p. 41). Savory cheese sandwiches (p. 41). Orange and white candies. A WEEK'S BREAKFAST MENUS SUNDAY Oranges, French toast, coffee or tea for the grown-ups and milk for the children. MONDAY Baked apples (p. 21), breakfast cereal with milk, bacon, bread or toast with butter, coffee for the grown-ups and milk for the children. TUESDAY Sliced bananas, ready-to-serve breakfast cereal with milk, soft-cooked eggs, bread or toast with butter, beverage. WEDNESDAY Grapefruit, fried mush with bacon, beverage. THURSDAY Fried apples and thin slices of ham, hot biscuits, beverage. FRIDAY Stewed prunes, waffles- (p. 16), and honey butter, beverage. (The honey butter is a combination of butter and strained honey creamed together.) SATURDAY Canned peaches, breakfast cereal with milk, chipped beef on toast, toast with butter, beverage. APPLE SAUCE Wash, peel, quarter, and core the apples; or, if you are going to put the sauce through a colander, leave the skins on. Cook the apples in a covered pan, using just enough water to keep them from scorching. If apples are cooked in a covered pan, the steam will cook them. Cook rapidly, until the apples are soft, adding a little more water if necessary. If you have left the skins on, put the sauce through a colander or a sieve and then sweeten to taste. A dash of salt and a little butter improve the flavor. Adding the sugar after the apples are strained gives a fresher taste and saves sugar. One need not waste sugar on the apple sauce which does not go through the sieve. Variety of flavor may be secured by adding spices, such as cinnamon, or nutmeg, or cloves, thin slices of lemon, or a few drops of lemon juice. Nutmeg should be used only on apple sauce which is to be eaten at one. Apple sauce flavored with nutmeg is apt to become bitter on standing. The best-flavored apples make the best sauce. Tasteless apples should have other fruits added to give them flavor — prunes, pineapples, dates, figs, quinces, or raisins. BAKED APPLES Wash the apples and core them. Be careful not to cut through the blossom end when removing the core. Place the apples in a baking dish; fill the holes with sugar and butter. Add a few drops of lemon juice for each apple, if you like. Add a few tablespoons of water — just enough to keep the apples from sticking. Very juicy apples do not need water. Cover the baking dish or pan and bake in a hot oven until the apples are soft. Apples cool more quickly in a covered vessel, because the steam is held in.