Aunt Sammy's radio recipes

Melt the commercial chocolate prepared for this purpose in a double boiler. Be careful not to let the water in the lower part boil, for this makes the chocolate coating streaked when it hardens. With a two-tined fork lower the fondant candies, fruit balls, or nuts into the melted chocolate. Lift them quickly and scrape off with a knife the surplus chocolate that drips from them. Place on waxed paper to dry. NUT-COATED MARSHMALLOWS i cup blanched almonds. 1 cup pecan kernels. 1 cup English walnut kernels. 1 1/2 teaspoons salt. 2 cups medium brown sugar. % cup water. 1 3/4 pounds or 120 fresh soft marshmallows. Chop the nuts very fine. Shake them through a sieve, so the pieces will be the same size. Add the salt to the chopped nuts and stir well. Make a sirup of the brown sugar and water, boiling it to 226° F. If you do not have a thermometer, boil the sirup till it ''threads" from the spoon, (This method of determining the right moment to take the candy off the fire is not so accurate or satisfactory as the thermometer method.) Remove the saucepan from the flame when the temperature 226° F. is reached. Set the candy in a larger vessel of hot water. At once drop the marshmallows one by one into the hot sirup using forks to handle them. Remove the marshmallows promptly. Roll them at once in the chopped nuts. Place on oiled paper to dry. If the sirup gets so cool that it begins to harden, place it over the flame to reheat. Do not allow it to come to a boil. If there is a coating of loose starch or powdered sugar on the marshmallows, brush or shake it off before dipping them into the sirup. OYSTER AND VEGETABLE STEW 1 quart oysters. 1 small onion, chopped fine. 1 cup water. 1 cup celery, chopped fine. 3^ cup raw turnip, chopped. 4 tablespoons butter. 2 cups shredded raw cabbage. 1 teaspoon salt. Boil the turnip in the water for 5 minutes. Then add the shredded cabbage and the chopped onion. Cook for 10 minutes. Add the oysters, salt, and butter. Cook for a few minutes, until the oysters curl at the edge. Add the celery just before serving. A little thickening may be used if desired, for the liquor comes out of the oysters as they cook. Serve toasted bread or crackers or crisp biscuits with the stew. PRALINES 4 cups sugar. 1 teaspoon salt. 3 cups pecan nut meats. 2 cups cream. Make a sirup out of 3 cups of the sugar and the cream. 'Caramelize the other cup of sugar by melting it in an iron pan and stirring constantly with the back of a spoon. Into it pour all the sirup at one time, stirring constantly and rapidly. Add the salt. Boil the mixture to the soft-ball stage without stirring. Pour into a flat pan and cool. Beat to a creamy consistency and add the nuts. Form into flat, round cakes about 3 inches in diameter on a waxed paper. This amount makes about 20 cakes. During the creaming process the nuts must be added before the mixture shows signs of hardening so they will be well mixed. As this candy is to be in the form of round cakes, and not in a mass, one must work quickly to keep the candy from hardening before the cakes are placed on the waxed paper. OYSTERS SCALLOPED WITH RICE 2 1/2 cups cooked rice. 1 pint fresh oysters. 1 cup chopped celery. -2 tablespoons butter. 1 cup milk. 2 tablespoons flour. }/2 teaspoon salt. 1/8 teaspoon pepper.