Aunt Sammy's radio recipes

Peas, fresh or canned. Mint or currant jelly. Roast potatoes, or scalloped parsnips (p. 34). Red cabbage salad or slaw. Cranberry pie. NEW YEAR'S DINNER NO. 3 Rabbit pie with carrots (p. 28). Turnips Celery Panned kale (p. 54). Cinnamon apples (p. 21). Cookies OTHER DINNERS Boiled dinner (p. 56). Corn bread (p. 65) muffins, or crusty rolls. Hot gingerbread with cream cheese, date, and nut filling (pp. 60 and 57). Vegetables cooked with pork (p. 12). Sour pickles. Rolls and butter. Canned fruit. Orange drop cookies (p. 61). Chicken rizotto (p. 61). Carrots in parsley butter (p. 62). Lettuce or cabbage salad. Apple dumplings with sauce (p. 7). Scalloped salmon (p. 63). Baked onions. Peas. Peach shortcake. Pork chops. Quick-cooked turnips. Mashed potatoes. Jelly or pickle. Baked apples and cookies. Pickled pigs' feet (p. 40). Sauerkraut. Baked sweet potatoes. Corn bread (p. 65). Dried stewed apricots and cake. Fried oysters (p. 66). Sour relish or crisp celery. Baked potatoes. String beans. Pineapple and orange salad. Cold ham. Potato salad (p. 66). Cranberry muffins (p. 42). Ginger cookies. Corn fritters (p. 66). Glazed onions (p. 67). Scalloped tomatoes. Pickle or sour relish or lettuce salad. Jellied prunes. LUNCHES OR SUPPERS Cabbage, spaghetti, and cheese (p. 62). Fried potatoes. Canned peaches. Brownies (p. 62). Corn pudding, made with canned or dried corn (p. 63). Celery and apple salad (p. 12). Graham muffins (p. 64) and butter. Cocoa. Quick turnip soup (p. 63) with croutons. Chopped meat sandwiches. Hot gingerbread with cheese filling (pp. 12 and 57). Corn chowder (p. 57). Dried beef toasted sandwiches (p. 57). Apple salad (p. 40). Ginger cookies. Onion soup au gratin (65). Vegetable salad (p. 40). Canned or stewed dried fruit. FRIED PINEAPPLE Drain slices of canned pineapple and brovm them very slowly in a heavy skillet in a mixture of butter and lard or other cooking fat. If just butter is used, the slices will scorch very easily and must be watched closely. Strip the kale from the midribs and discard them and the stringy portions. Wash the kale thoroughly in several waters and cut it into small pieces. For each quart of kale allow two tablespoons of butter or other fat. Melt the fat in a skillet, add the kale, and cover the skillet to keep in the steam which forms when the juices of the kale are drawn out by heat. The kale will be done in from 10 to 20 minutes. Sift a teaspoon of flour over the greens, mix well, pour in 3^ cup of cream or milk, and stir until thickened. Season with salt and pepper. Separate the eggs, reserving the whites for the meringue. Beat the yolks and add the milk, slightly warmed, the sugar, raisins, salt, and vanilla. Grease a pudding dish or any flat pan and put in a layer of the diced bread; pour the custard mixture over the bread and add the melted butter. Bake in a pan surrounded by water in a slow oven. When the custard mixture is set in the center, remove the pudding from the stove. Let cool slightly and cover with the meringue made by beating the egg whites until stiff and adding 4 tablespoons of sugar, a little salt, and teaspoon of vanilla. Return to the oven and allow the meringue to heat slowly until a golden brown. Serve the pudding hot or cold. 1 pound upper round, or other lean 3^ medium-sized onion, grated. beef. 1 egg.