Aunt Sammy's radio recipes

Mix the meal, water, and salt. Boil for 5 minutes, stirring constantly. A cup of milk may be used in place of 1 cup of water. Add the well-beaten eggs, the milk, the melted butter, and mix well. Pour into a well-buttered hot pan or glass baking dish. Bake for 45 to 50 minutes at a temperature of 400° to 450° F. Serve with a spoon from the pan or dish in which the bread is baked. Spoon bread is soft like a custard or souffle and has a rich, delicious flavor. JELLIED VEAL 2 pounds veal. 1 quart water. 1 tablespoon gelatin. Juice of 1/2 lemon. 1 tablespoon finely chopped parsley. 1 cup whipped cream. Salt and pepper to taste. Cook the veal at simmering point until tender. Separate the meat from the bones. Put the meat through the grinder, using the fine knife. Soak the gelatin in onequarter cup of water. Add it to the hot meat broth. Add the ground meat and the seasoning. Let the mixture stand, until it begins to set. Then fold in the whipped cream and pour the mixture into a dampened, oblong pan. Chill thoroughly until firm. Cut in slices. Serve as a cold meat with salad. Bony pieces of veal, such as cuts from the neck and the shoulder, are excellent for making jellied veal. MENUS FOR DECEMBER Creamed oysters (p. 44) on toast or in patty shells. Potato chips. Cabbage salad with mayonnaise-chili-sauce dressing (p. 39). Cucumber pickles. Lemon meringue pie (p. 67). Coffee. Oysters scalloped with rice (p. 47). Stewed tomatoes. Mixed pickle. Watercress or lettuce salad. Rocks (p. 47) and sliced oranges. Christmas Dinner No. 1 Roast turkey with bread stuffing (p. 32) or roast goose with potato stuffing. Giblet gravy (p. 33). Turnips and spinach or Brussels sprouts and squash. Celery. Cranberry jelly (p. 25) or cranberry sauce. Tomato aspic salad (p. 48). Plum pudding (p. 48). Mince pie or frozen mousse with Christmas cookies. Nuts and fruit. Coffee. Christmas Dinner No. 2 Christmas chicken (p. 49) or roast pork loin. String beans. Candied sweet potatoes (p. 28). Currant or apple jelly. Grapefruit salad (p. 49). Cranberry pudding supreme (pp. 49 and 50). Nuts and fruit. Coffee. (43) OYSTER COCKTAIL 1 pint raw oysters. 6 tablespoons tomato catsup. 3 tablespoons lemon juice or vinegar. 12 drops tabasco sauce. }/2 teaspoon salt. 2 tablespoons chopped celery. 1 tablespoon Worcestershire sauce. 2 tablespoons grated horseradish. Mix all the ingredients except the oysters. Chill. Place the cold oysters in cocktail glasses. Add the sauce just before serving. OYSTERS ON THE HALF SHELL For serving on the half shell, it is better to buy oysters in their shells and shuck them at home. Scrub the shells thoroughly. Then shuck them — that is pry them open with an oyster knife or use any heavy old steel blade. Take off the top shell and discard it. Slip the knife under the oyster and cut loose the round muscle that holds it to the shell. Place the oysters on the half shell on plates full of cracked ice. Arrange the shells so that they radiate from the center and allow 5 or 6 oysters to each person. Place a quarter of a lemon in the center of each plate. Oysters on the half shell may be seasoned with salt and pepper, tomato catsup, a little tabasco, and Worcestershire sauce. Grated horseradish is also used as seasoning. CREAMED OYSTERS 1 quart oysters.