Aunt Sammy's radio recipes

Scissors may be used to cut up the stale bread. Cook the celery and onion iu the butter five minutes. Mix with the bread, baking powder, seasonings, and hot water. Fill the cavity of the turkey. If a moist and fluffy rather than a dry dressiug is preferred, use more water. If there is any sur- plus, 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 double roasting pan is used. If the turkey is young and tender, it wiQ be done in 13^ hours, during the latter part of which the temperature may be slightly reduced. A large, heavy, or old bird wdll require considerably longer baking. Keep the bottom of the roasting pan well covered with water during roastiug, so that the meat will not dry out. GIBLET GRAVY Save the giblets — heart, liver, and gizzard — for gravy. Bake vn the pan beside the turkey or put through the meat chopper and simmer ia a quart of water while the turkey is baking. Measure the liquid. To thicken it, use 2 table- spoons of flour blended with an equal quantity of turkey fat to each cup of liquid. Stir gradually iuto the hot liquid. Add salt and pepper according to taste. RUSSIAN SALAD DRESSING One cup of mayonnaise dressing and J/^ cup of chili sauce or catsup. If 3^ou wish, add a little chopped celery or green pepper, or pickle, if you use catsup. FOUNDATION CAKE 1 cup milk. 8 cups sifted soft-wheat flour. }/2 cup fat 2 to 3 eggs. 4 teaspoons baking powder. \}/2 cups sugar. ^ teaspoon salt, i 3^ teaspoon flavoring. If butter or other fat containing water is used, allow about tablespoons more. Combine fat and sugar. Stir iu the beaten egg yolks and add alternately the diy ingredients, which have been mixed 31517°— 27- and sifted together, and the liquid. Add only a small quan- tity of liquid at first. If too much is added it will dissolve the sugar, and the fat will separate. Add the flavoring. Fold in the well-beaten egg whites. Pour the batter into lightly greased, floured pans, taldng care that it is spread evenly. If the cake is baked in a thick loaf, the oven tem- perature should be very moderate, about 325° F. If baked as cup cakes or in thin layers, the oven should be about 375° F. This recipe makes two thick or three thin layers. UNCOOKED ORANGE ICING 1 cup confectioner's xxxx sugar. I 2 tablespoons fresh orange juice, 2 tablespoons butter. | Grated rind of 1 orange. Cream the butter. Add the sugar and orange juice grad- ually, beating until the mixture is soft and creamy. Use at once. SCALLOPED PARSNIPS Scrub the parsnips clean. Cook until tender in lightly salted water — 20 to 30 minutes will be enough for medium- sized ones. Drain. Scrape off the outer skin. Split the parsnips lengthwise. Pull out the woody cores. Place the parsnips in a shallow baking dish. Cover them with a white sauce made with butter, flour, and milk. If desired, the liquid for the sauce may be top milk, or cream, in which case less butter is needed. After this sauce is poured over the parsnips, cover the top with bread crumbs which have been mixed with melted butter. Bake in a moderate oven until the parsnips are thoroughly heated and the buttered crumbs are golden brown. GRATED HORSERADISH