Aunt Sammy's radio recipes

1 cup mashed potato, seasoned, or 1 tablespoon parsley, chopped. 1 cup thick cream sauce. Bread crumbs. 1 teaspoon salt. Simmer the meat in a small amount of water until tender. Then grind the meat, using the fine knife of the grinder. Add the other ingredients, but reserve the egg for dipping. Mix well. Form the meat into balls or mold into oblong or PANNED KALE BREAD PUDDING 4 cups milk. 1 cup stale diced bread. 1 cup sugar. 4 eggs. }/i cup butter (melted). ^ cup seedless raisins. 3^ teaspoon salt. 1 teaspoon vanilla. BEEF CROQUETTES cone shapes. Dip into the beaten egg which has been well mixed with 1 tablespoon of water. RoH in finely sifted bread crumbs and place on a pan or board. Let stand for an hour or longer for the egg coating to dry. If the cream sauce is used as the binder, make it from 3 tablespoons flour and 1 cup milk. Heat in an iron kettle any desired fat until hot enough to brown a bread crumb in 40 seconds. Then carefully place the croquettes in a wire basket, lower them slowly into the fat, and cook until a golden brown . As the croquettes are removed put them on a paper to absorb the excess fat and keep warm in the oven until all are prepared. Serve with a garnish of parsley and tomato sauce. For an oven-browned instead of a fried croquette, use IJ/^ instead of 1 cup of cream sauce in the mixture. This is a little more difficult to mold. Shape the croquettes as described, dip them in egg and crumbs, and place them on a greased pan to brown in a hot oven. CHICKEN SALAD A fowl weighing about 5 pounds, i sliced onion. or 2 smaller fowls. Salt. 3 bunches celery. Mayonnaise dressing, 1 cup mild vinegar. Lettuce. Simmer the chicken until tender in a small quantity of water. When about half done, add a teaspoon of salt. Let the chicken cool in the broth. After it is cold remove the skin, strip the meat from the bones, and cut it into small pieces of even size. In the meantime allow a few slices of onion to soak in a cup of mild vinegar to give the vinegar a slight onion flavor. Remove a cup of chicken fat from the cold broth and mix with this vinegar. Pour this mixture over the chicken, adding more salt and vinegar if needed to season it well. A few drops of tabasco improves it. Let this stand, or marinate, for several hours, or overnight. Cut the celery stalks and some of the tender leaves into small pieces and let it stand in a cold place until it is crisp. Mix enough thick, well-seasoned mayonnaise dressing with the chicken to coat the pieces well. Shortly before the salad is to be served, add the celery and more mayonnaise if needed. Stir the mixture lightly so as not to break up the chicken. Add still more salt if needed. Pile the salad lightly on crisp lettuce and serve at once. If desu'ed, add cup of capers when the celery and chicken are combined. Hard-cooked eggs may be used as a garnish or cut in pieces and mixed with the chicken to make it go further. MACAROONS 2 egg whites. 1 cup sugar. 2 cups of a flaked toasted breakfast food. ^teaspoon salt. 1 cup shredded coconut. Almond flavoring.