Aunt Sammy's radio recipes

Brown all the vegetables, except the potatoes, in the butter in a skillet for about 10 minutes. This helps develop the flavor. Then 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. Boil 20 minutes; then add the potatoes and the tomato juice. Cook 10 to 20 minutes longer. The potatoes are added last, because they do not require much time to cook. If they were added with the other vegetables, the potatoes would be overcooked. FISH CHOWDER For fish chowder use 13^ pounds of fresh fish. Cod or haddock is the kind generally preferred for chowder, but any kind of fresh, dried, or canned fish will do if it has large flakes of meat and only few bones which can be easily picked out before the fish is combined with the other ingredients; or, if you prefer, use a quart of clams or oysters instead of the fish. In addition to the l}/2 pounds of fish you will need 4 potatoes, peeled and cut in small pieces; 1 onion, sliced; 2 cups carrots cut in pieces; pound salt pork; 2 cups milk; pepper. Cut the 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. Chowder can be thickened with flour, but most people prefer to add crackers in imitation of the fishermen, who always used pilot bread. For this quantity of chowder you will need about 8 or 9 good-sized crackers. Add them to the chowder a few minutes before serving. If flour is used for thickening, mix 3 tablespoons of flour with about 3^ cup of milk, stir it into the chowder, and allow it to cook for a few minutes. If you prefer a chowder made with tomatoes, use 2 cups of stewed and strained tomatoes instead of the milk. CELERY AND PIMENTO-CHEESE SALAD A celery and pimento-cheese salad is easily made. The cheese is packed into the hollow part of the celery stalk, cut in convenient pieces for handling. Place the celery on lettuce leaves on individual plates. If fresh tomatoes are available, put a slice or two on each plate to add freshness and give an attractive color note. If you like raw onion or pickles, use either or both with the salad. CRANBERRY JELLY Perfect cranberry jelly depends on several fine points. First, use only sound, firm berries. Discard any berries that are soft or withered. Second, use the right amount of hot water — 2 cups to each quart of berries — no more. Third, boil the cranberries rapidly until they burst, but no longer, or you will destroy the pectin that makes the jelly ''jell." Fourth, press the fruit through a fine sieve, rather than through a colander, to remove seeds as well as skins. Allow 2 cups of sugar to each quart of cranberries. Add it to the strained pulp. Cook about a minute, or until the jelly sheets from the spoon. Mold in small bowls holding about the right quantity for one meal. Cranberry jelly ''weeps" or runs after it is cut, hence it is more attractive to place a fresh mold on the table at each serving. CRANBERRY JAM 1 quart cranberries. j 3^ cup raisins. 2 cups sugar. I 1 cup water. 1 orange and a little of the peel cut rather fine.