Aunt Sammy's radio recipes

Place the sugar, chocolate, and milk or cream on low heat and cook until the sugar is dissolved. Then continue to cook without stirring until the sirup forms a soft ball when a small amount is dropped into cold water. Remove the candy from the fire. Let it cool without stirring. When it is lukewarm, add butter, salt, and vanilla. Beat until: creamy. Then quickly turn into a buttered pan. When firm cut in squares; or, if preferred, drop it by teaspoonfulson waxed paper. To vary the recipe, add a cupful of chopped nuts, raisins,, or marshmallows just before the fudge is ready to pour into the buttered pan. CHOCOLATE DROP COOKIES l}/2 cups sifted flour. 2 teaspoons baking powder. ^ teaspoon salt. 1 cup chopped nuts. 3^ cup butter. 1 cup sugar. 1 egg. 14 cup milk, 2 squares chocolate. Melt the chocolate and add the butter and sugar. Add the egg without beating and the milk. Use 2 tablespoons of the flour to coat the chopped nuts. Then add the nuts and the sifted dry ingredients to the liquid mixture. Stir this thoroughly and add the vanilla. Drop the batter by teaspoonfuls on a greased baking sheet or an ordinary baking: pan, inverted. Bake in a quick oven (about 375° to 400° F.). If desired, spread the cookies while hot with white or chocolate frosting, so the tops are covered with a thin coating of the icing. APRICOT AND PINEAPPLE JAM 1 pound dried apricots. 2 No. 3 cans of sliced pineapple. 3^ cups sugar. Wash the apricots thoroughly. Soak them overnight in 1 pint of water. In the morning chop the apricots and add 1 cup of the sugar. Drain the pineappie, cut it in small pieces, and cook with the remaining 2% cups of sugar for 20 minutes. Add the apricots and cook for 25 minutes. The pineapple holds its shape, but the apricots soften, and the mixture has the consistency of thick jam. Seal while hot in clean sterilized jars. This recipe makes a little over 3 pints. VANILLA FROSTING }/g teaspoon salt. }/2 teaspoon vanilla. 1 cup sugar. 4 tablespoons cold water. 1 egg white. Put the sugar, water, and unbeaten egg white into the upper part of a double boiler. Have the water in the lower part boiling. Commence beating the mixture with a Dover beater at once and beat constantly while it cooks for about 7 or 8 minutes. It should then look just like ordinary boiled frosting and should be almost thick enough to spread. Take it from the stove and continue to beat about 5 minutes or until it has thickened. This is sufficient to ice a threelayer cake on the tops. If the icing is not sufficiently cooked place it in the double boiler and recook for a short time; or, if it is too stiff, add a small quantity of water and cook again. CHOCOLATE FROSTING Melt 2}/2 ounce squares of chocolate and pour into the vanilla frosting just before removing it from the stove. Beat until thick and then spread. CARAMEL FROSTING Caramelize }/2 cup of sugar; then add a few tablespoons of boiling water. A thin dark sirup should result. Substitute about 2 tablespoons of this sirup in place of 2 tablespoons of water or such amount as will produce the desired flavor, and continue as in vanilla frosting. MENUS FOR JANUARY NEW YEAR'S DINNER NO. 1 Baked ham. Fried pineapple (p. 54). Baked white or sweet potatoes. Green vegetable salad. Upside-down apple cake (p. 30). NEW YEAR'S DINNER NO. 2 Roast lamb (p. 6).