Aunt Sammy's radio recipes

Grate up good sound roots, cover with a little distilled white vinegar, and pack into bottles at once. White vinegar is better than cider vinegar, because the cider vinegar darkens the horseradish. Seal the horseradish tightly and keep it sealed. The best part of horseradish is the sharp, pungent taste, and that is due to a volatile principle which escapes very readily, especially when the horseradish is exposed to the air. ONIONS FRIED IN DEEP FAT Remove the outer skin. Slice onions very thin. Dip the slices into a thin cover batter made of 1 cup flour, 1 cup milk, 1 egg, and }^ teaspoon salt. Allow onions to drain well after they are dipped into the batter. Use lard or other cooking fat for frying. Have a frying kettle about half full of hot fat. Be careful that the fat is not so hot that it smokes. Drop a small piece of bread into the fat. If it browns in about 1 minute, the fat is just right for the onions. Put the slices of onion in a wire basket or sieve, so they can be easily removed from the fat. Lower the sieve or basket into the hot fat and let the onions fry until they are golden brown. Drain the basket. Place the onions on absorbent paper. Onions fixed this way are very good with steak. They will keep crisp for some days, like potato chips. SWEET POTATOES WITH APPLES 3 medium-sized sweet potatoes. | 3^ cup sugar. 4 medium-sized apples. I 3 tablespoons butter. Wash the sweet potatoes and cook them in their skins in boiling water. Cool and skin. Cut the potatoes and apples into slices. Place in alternate layers in a buttered baking dish. Sprinkle sugar over each layer. Add a little water and bake until apples and sweet potatoes are soft and brown on top. SCRAPPLE Select 3 pounds of very bony pieces of pork or pork and beef mixed, if preferred. A hog's head may be used for making scrapple. For each pound of bony meat use about a quart of water and simmer until the meat drops from the bone. Remove the bone, taking care to get out all the tiny pieces. Chop the meat into small pieces. There should be about 2 quarts of broth left. If necessary, add water to make this quantity. Bring the broth to the boiling point, slowly add 2 cups of corn meal, and cook the mixture until it is like a thick mush, stirring almost constantly. Add the chopped meat, salt, and any other seasoning desired. Add onion juice, sage, and thyme, if desired. Pour the hot scrapple into dampened oblong enamelware pans. Let stand until cold and firm. Slice and brown in a hot skillet. If the scrapple is rich with fat, no more fat is needed for frying. FRUIT CAKE NO. I 1 pound raisins. }4. pound citron. 3^ pound butter. 1 pound currants. 1 cup chopped nuts. 4 cups flour. 1 cup sugar. 3^ cup cider. 3^ cup tart jelly. }/2 cup sour cream, 3^ teaspoon soda. }/2 teaspoon salt. 1 cup molasses. 5 eggs. 1 tablespoon cinnamon. 3^ teaspoon nutmeg. Prepare all the fruit before mixing it. Cut the citron into very small pieces. Cream butter and sugar. Separate the