Aunt Sammy's radio recipes

Sift together the dr}^ ingredients, saving out 2 tablespoons of flour to mix with the fruit. Cut in the butter with a biscuit cutter or two sharp knives. Add the milk and the floured fruit. Place the dough in a greased pan, pat it down until it is about Ij^ or 2 inches thick. Bake 35 to 40 minutes in a medium oven. Because of the fruit this coffee cake should be cooked more slowly than biscuits. When the coffee cake is done, butter the top and pour over it a mixture of }/i cup finely chopped nuts, 1 teaspoon cinnamon, and 2 tablespoons sugar. Place the cake in the oven again and let it remain until the sugar is slightly melted. Serve hot or cold, PLAIN TOMATO SAUCE 2 cups canned tomatoes. 1 bay leaf. 3^ to ^ teaspoon salt. 2 allspice. 1 teaspoon sugar. 2 slices onion. 2 cloves. teaspoon pepper. Cook the ingredients for 10 minutes. Strain through a fine sieve. Measure the liquid. For each cup of liquid allow 2 tablespoons flour and 2 tablespoons butter. Melt the butter, add the flour, and when they are thoroughly blended add the seasoned tomato juice and stir until thickened. Place over hot water for 5 or 10 minutes. Serve hot with croquettes or meat loaf. SAVORY TOMATO SAUCE 3^ teaspoon mustard. ^ teaspoon summer savory. ^ teaspoon salt. yi teaspoon pepper. 1 cup water. 2 cups canned tomatoes. 4 tablespoons butter. ^ cup grated carrot. 2 tablespoons minced onion. 4 tablespoons flour. }/2 bay leaf. Cook vegetables and seasoning in fat for 2 minutes, being careful not to brown the vegetables. Add flour after 1 minute so that it mixes in with the fat. Add tomato juice, salt, and water and heat until the mixture thickens. Place over hot water for 10 minutes. Strain and serve. BEAN SOUP Bean soup may be made with any one of several kinds of beans — navy beans, lima beans, red kidne}^ beans, black beans pinto beans, and soy beans. Half a pint of the dried beans will be enough for a family of five. Soak the beans overnight in a quart of water. Cook in the same water until very soft. If the flavor of onion is desired, cook one or two slices with the beans. A fireless cooker is excellent for cooking the beans. Mash the beans through a sieve when they are done. Add water and milk or meat broth enough to make up a full quart. All bean soups should have a little flour added to them as a binder to prevent the thick part from settling to the bottom. Mix a tablespoon of butter with a tablespoon of flour. Add a little of the hot soup and stir until smooth. Add the remaining soup and salt and pepper to season. Heat to boiling, then cook in the double boiler about 10 minutes. Celery or any other appropriate vegetables may be cooked v/ith the soup. They should be cut up in small pieces. A tablespoon of chopped parsley sprinkled over the soup at the last minute is an agreeable addition. A pinch of mustard and a little lemon juice are good when black beans are used. Some people like minced hard-cooked egg and thin slices of lemon over the top of the soup. MACARONI AND CHEESE Cook 2 cups of macaroni or spaghetti broken into small Sieces in 2 quarts of boiling salted water until tender. >rain in a strainer and pour cold water over it to prevent the pieces from sticking together. Make a white sauce m