Aunt Sammy's radio recipes

Beat egg whites with the salt until stiff. Add the sugar and beat thoroughly. Fold in the coconut and toasted flakes which have been crushed in the hands. Add the flavoring. Place by teaspoonfuls on oiled paper and bake in a moderate oven for about 20 minutes, or until delicately browned and well set. This recipe makes about 2 dozen macaroons. PRUNE WHIP }/2 pound prunes. 1 cup water. }/2 cup sugar. yi teaspoon salt. 1 tablespoon lemon juice or more. 6 egg whites. Wash the prunes through several waters until thoroughly clean. Place in a bowl with the v/ater to soak overnight. In the morning cook the prunes in the water in which they have soaked for 15 minutes or until tender. Press through a colander. Measure the pulp and juice. There should be one cupful. Place the pulp with the sugar over the heat and stir until the sugar is dissolved. Cool. Whip the whites of the eggs until very light. Add the salt and the prune pulp in small amounts until all of it has been mixed with the whites of eggs, whipping always in the same way. Pile the mixture lightly in a greased baking dish surrounded by water, and place in the oven. Bake at a temperature from 250° to 275° F. for 50 to 60 minutes. When baked at this low temperature for this length of time, the pudding should not fall after cooling. Serve with custard sauce made from the yolks of the eggs. BOILED DINNER 4 pounds corn beef. 4 quarts water. 3 large onions, cut in half. 2 large turnips, cut in quarters. 3 parsnips. 5 medium carrots, cut in half. 3 potatoes, large, cut in halves or quarters. head cabbage, medium, cut in eights. Select a good piece of beef and cover it with 4 quarts of cold water. Allov/ the water to come to the boiling point and then discard it. Cover the meat again with 4 more quarts of water and let it simmer until tender. Take the meat out of the water. If the liquid is too salty, pour off part of it and add sufl&cient fresh water to have at least three pints of well-flavored broth. The vegetables are added at different times, depending upon the time needed to cook them tender. Add the onions first, then 20 minutes later the turnips, parsnips, carrots, and potatoes. Fifteen minutes before these vegetables are done, add the cabbage, which has been cleaned and cut in sections. Serve the boiled, dinner on a large platter, with the meat in the center and the vegetables drained and placed neatly around it. The advantage of this method of cooking is to have the vegetables tender and yet not overcooked, as is sometimes the case in a boiled dinner. CHEESE FILLING FOR GINGERBREAD 2 Neufchatel or cream cheeses, 3^ teaspoon salt. 2 cups chopped dates. Cream. 1 cup chopped nuts. Mash the cheese and mix with it enough cream to give it the consistency of a soft filling. Add the dates, nuts, and salt, and mix well. Split open a thick loaf of hot gingerbread, spread the cheese mixture on the lower half, replace the upper part and press it down lightly. The quantity of cheese filling given here is enough for a loaf of gingerbread about 8 by 10 inches. Serve the gingerbread at once while still hot. CORN CHOWDER 1 pint milk. 1 pint boiling water. 2 cups canned corn. 2 tablespoons salt pork, diced. 1 onion, or more if desired. 1 quart potatoes, diced. Salt. Pepper.