Aunt Sammy's radio recipes

Chop coarsely together the cranberries, raisins, orange, and orange peel. Add the sugar and water. Cook until thick, or for about one-half hour, stirring often. Place in jelly glasses. This jam is excellent to serve with meat or for use as a sandwich filling. CANDIED CRANBERRIES 3 cups cranberries. 2 cups sugar. 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 water together until clear. Allow the sirup to cool, add the berries, 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 sirup soaks into the pulp. As soon as the sirup boils, take the pan ofl 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 third time 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, plump, and semi transparent. 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 sirup left over after the cranberries are candied has a pleasant flavor and fine color and is excellent as pudding sauce or may be diluted for use on pancakes or waffles. SANDWICHES FOR THE SCHOOL LUNCH BOX PEANUT BUTTER AND CELERY SANDWICH Chop celery fine, add it to peanut butter or ground peanuts, and mix until creamy. Spread this mixture between slices of whole-wheat or Graham bread. CHOPPED EGGS AND CELERY SANDWICH Chop hard-cooked eggs up fine and season them with salt and pepper. Add half as much finely chopped celery and mix together with enough mayonnaise to make it easy to BAKED BEANS AND CHILI SAUCE SANDWICH Use about 2 tablespoons of chili sauce to half cup of baked beans, mash the mixture till it is smooth, and spread on brown bread, or Graham bread. PEANUT SANDWICH Put shelled roasted peanuts through a food chopper, using the medium fine knife. Do not use the nut knife, because it grinds the peanuts too fine. Mix the ground nuts with just enough cream to m.oisten and make the mixture suitable tospread. Add salt to taste. Spread this mixture on Graham or whole- wheat bread. PARISIAN SWEETS pound figs. 1^ pound dried prunes or seedless raisins. 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. KoU out to a thickness of about one-half inch on a board dredged with confectioners' sugar. Cut into small pieces; or make bails and roll them in confectioners' sugar. If these sweets are to be kept for some time, they should be put in a tin box or a tight jar. CARROT AND CABBAGE SALAD