Aunt Sammy's radio recipes

with 4 tablespoons flour, 4 tablespoons butter, and 2 cups milk. Grate or cut ^ pound of cheese into the white •sauce, reserving a little cheese to grate over the top of the dish. Season with 1 teaspoon of salt and a few grains of cayenne pepper. Place the macaroni in a buttered baking dish in alternate layers with the cheese sauce. Scatter the extra grated cheese over the top with buttered bread crumbs. Heat in the oven until the sauce and macaroni are hot through and the crumbs are brown. STUFFED ONIONS Select rather large onions — the Spanish variety if they can be obtained, or large Bermudas. Allow from a half to a whole onion for each person to be served. Cut the onions in half. Parboil gently until fairly tender, taking care not to get them out of shape. Lift them out of the water with a skimmer. Arrange in a buttered pan or baking dish. vScoop out the onion centers. Chop fine. Mix with about an equal amount of buttered crumbs and a few chopped nut meats. Nuts may be omitted, but they add to the flavor and novelty of the stuffed onions. Season the stuffing with salt and pepper. Fill the onions. Put in the bottom of the dish a few tablespoons of the water in which the onions were boiled to keep them from drying out too much. Bake until the stuffing is browned. MAYONNAISE VARIATIONS 1. Alayonnaise and chili sauce or tomato catsup. This is excellent on plain lettuce salad. 2. Mayonnaise, chopped stufied olives, and finely chopped celery. Serve this with a crisp green salad. 3. Add whipped cream to mayonnaise dressing just before serving. This is very good with fruit salads. COOKED SALAD DRESSING 1 cup mild vinegar. 1 tablespoon sugar, teaspoon salt. 1 tablespoon butter. 2 eggs. If the vinegar is not mild, it should be weakened. Substitute to ^2 cup of water for the same amount of vinegar, depending on the acidit^^ of the vinegar. Hard cook the 2 eggs. While they are still warm remove the shells and rub the yolks to a paste. Add the dry ingredients, and the butter. Cream these together thoroughly. Add the heated vinegar, a little at a time, to make a thin paste. Press the whites through a ricer or chop them very fine and add to the mixture. Serve on lettuce or other salad greens. PICKLED PIG'S FEET Place pig's feet in salt pickle for several days. Then boil them for a varying length of time, depending upon the size of the feet. Take care to remove them from the kettle before the meat separates from the bones. Split the feet lengthwise. Place them in a jar. Cover with vinegar, to which bay leaves, allspice, and whole black pepper have been added. APPLE SALADS 1. Tart apples, a little celery, and boiled chestnuts or black walnuts or other nuts. Cut the apples in small cubes. Chop the celery. Use about one-fourth the quantity of boiled chestnuts or black walnuts as of apples. Serve on lettuce with mayonnaise or French dressing. 2. Tart apples, cut in small cubes; malaga grapes, halved and seeded; and a little chopped pimiento. Serve on lettuce with mayonnaise or French dressing. 3. Cubed apples cooked in sirup until transparent. Add to the sirup half a lemon and a small piece of ginger root. When the apples are done, drain and chill. When they are firm, add a little chopped celery and cream cheese. Serve on lettuce with a spoonful of mayonnaise dressing.