Place alternate layers of rice, oysters, and celery in a baking dish. Pour over them a smooth, white sauce made by melting the butter, and blending with the flour, the salt, •and the pepper, and adding the milk. Bake for 20 minutes. ROCKS 3 cups raisins, chopped. 1 cup English walnut meats chopped. 2^ cups flour. }4 teaspoon salt.✪ Oysters Scalloped with Rice l}/2 cups light brown sugar. 1 cup butter. -3 eggs, well beaten, ^ teaspoon soda in a little hot water. 1 teaspoon cinnamon. Cream the butter and sugar and add the eggs. Sift the dry ingredients, reserving some flour to roll the raisins and nuts. Mix all together. Place by teaspoonfuls on a greased pan and bake in a hot oven. As flour varies so much, it would be wise to bake a sample, and if it runs add from to 3^ cup more flour. Sometimes however, when drop cakes spread out too much in baking the fault is that the oven is not hot enough rather than that the mixture is too soft. Drop cakes need a rather hot oven so that they set quickly and hold their shape. They also bake better on a baking sheet without high sides or on an inverted pan. 48 TOMATO ASPIC SALAD 13^ envelopes or 3 tablespoons gelatin. 1 quart canned tomatoes. 1 tablespoon finely chopped green pepper. 2 tablespoons finely choppea celery. 1 tablespoon finely chopped parsley. 1 cup very finely shredded cab- bage. l^o teaspoons salt. 3^-2 teaspoon onion juice, teaspoon sugar. Soak the gelatin in a small amount of water. Boil the tomatoes for 5 minutes and strain through a fine sieve to remove the seeds. Pour the hot tomato juice over the gel- atin and stir until it is dissolved. Add the salt and the sugar and chill. When the gelatin mixture is partly set, add the finely shredded vegetables and mix well. Add more salt if needed. If the mixture is not tart enough, add a little lemon juice or vinegar. Pour into wet custard cups and place in the cold until set. Turn these molds out on crisp lettuce leaves and serve with mayonnaise. PLUM PUDDING 1 cup cider. 2 teaspoons salt✪ Tomato Aspic Salad. 4 teaspoons baking powder. 6 teaspoons cinnamon. 4 teaspoons cloves. 4:14 teaspoons mace. 3}y^ teaspoons nutmeg. 2}/2 teaspoons allspice. 1 pound beef suet. 1 pound flour. 1 pound sugar. 9 eggs. 1 pound seeded raisms, chopped. 1 pound seedless raisins. % pound citron, cut fine. 1 cup pecan nut meats, cut fine. 1 cup English walnut meats, cut fine. Mix the ground suet with the sugar, fruit, nuts, and about }/2 cup of the flour. Separate the eggs. Beat both yolks and whites well. Add egg yolks to the suet and sugar. Put in the fruit and nuts and then the cider. Sift together twice the spices, salt, baking powder, and flour. Add these dry ingredients to the first mixture. Then add the beaten whites of eggs. Grease well tin cans of No. 2 size or pound baking powder cans and put in enough batter to fill them about three- quarters full. Steam for 3 hours. These ingredients will fill seven No. 2 cans. The pudding will keep for weeks if the cans are covered with paper or with the loose can tops. Before serving set the can in boiling water for about three- quarters of an hour, so that the pudding will heat through.

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Place alternate layers of rice, oysters, and celery in a baking dish. Pour over them a smooth, white sauce made by melting the butter, and blending with the flour, the salt, •and the pepper, and adding the milk. Bake for 20 minutes. ROCKS 3 cups raisins, chopped. 1 cup English walnut meats chopped. 2^ cups flour. }4 teaspoon salt. l}/2 cups light brown sugar. 1 cup butter. -3 eggs, well beaten, ^ teaspoon soda in a little hot water. 1 teaspoon cinnamon. Cream the butter and sugar and add the eggs. Sift the dry ingredients, reserving some flour to roll the raisins and nuts. Mix all together. Place by teaspoonfuls on a greased pan and bake in a hot oven. As flour varies so much, it would be wise to bake a sample, and if it runs add from to 3^ cup more flour. Sometimes however, when drop cakes spread out too much in baking the fault is that the oven is not hot enough rather than that the mixture is too soft. Drop cakes need a rather hot oven so that they set quickly and hold their shape. They also bake better on a baking sheet without high sides or on an inverted pan. 48 TOMATO ASPIC SALAD 13^ envelopes or 3 tablespoons gelatin. 1 quart canned tomatoes. 1 tablespoon finely chopped green pepper. 2 tablespoons finely choppea celery. 1 tablespoon finely chopped parsley. 1 cup very finely shredded cab- bage. l^o teaspoons salt. 3^-2 teaspoon onion juice, teaspoon sugar. Soak the gelatin in a small amount of water. Boil the tomatoes for 5 minutes and strain through a fine sieve to remove the seeds. Pour the hot tomato juice over the gel- atin and stir until it is dissolved. Add the salt and the sugar and chill. When the gelatin mixture is partly set, add the finely shredded vegetables and mix well. Add more salt if needed. If the mixture is not tart enough, add a little lemon juice or vinegar. Pour into wet custard cups and place in the cold until set. Turn these molds out on crisp lettuce leaves and serve with mayonnaise. PLUM PUDDING 1 cup cider. 2 teaspoons salt. 4 teaspoons baking powder. 6 teaspoons cinnamon. 4 teaspoons cloves. 4:14 teaspoons mace. 3}y^ teaspoons nutmeg. 2}/2 teaspoons allspice. 1 pound beef suet. 1 pound flour. 1 pound sugar. 9 eggs. 1 pound seeded raisms, chopped. 1 pound seedless raisins. % pound citron, cut fine. 1 cup pecan nut meats, cut fine. 1 cup English walnut meats, cut fine. Mix the ground suet with the sugar, fruit, nuts, and about }/2 cup of the flour. Separate the eggs. Beat both yolks and whites well. Add egg yolks to the suet and sugar. Put in the fruit and nuts and then the cider. Sift together twice the spices, salt, baking powder, and flour. Add these dry ingredients to the first mixture. Then add the beaten whites of eggs. Grease well tin cans of No. 2 size or pound baking powder cans and put in enough batter to fill them about three- quarters full. Steam for 3 hours. These ingredients will fill seven No. 2 cans. The pudding will keep for weeks if the cans are covered with paper or with the loose can tops. Before serving set the can in boiling water for about three- quarters of an hour, so that the pudding will heat through.

Aunt Sammy's radio recipes