Aunt Sammy's radio recipes

Chop the pork, brown it in the butter, add the chopped onion, green pepper, celery, and cabbage, and let them brown a little in the hot fat. Then add a small quantity of water and let the meat and vegetables simmer for about 15 minutes. The vegetables should then be tender but still crisp and fresh-looking. Season with salt and pepper and serve at once. CHEESE SALADS HONOLULU SALAD VEGETABLES COOKED WITH I^ORK 1 pound lean pork. 6 tablespoons butter. 4 tablespoons chopped onion. 1 cup chopped celery. 2 quarts cabbage cut in strips. 1 teaspoon salt. ORANGE DROP COOKIES 2 eggs. 4 teaspoons baking powder. 2 tablespoons grated orange rind. 2 cups of flour. 1 cup sugar. 4 tablespoons butter. }/2 teaspoon salt. 4 tablespoons orange juice. Cream together the grated rind of the orange and the butter. Gradually beat in the sugar, the beaten eggs, and the orange juice. Add the flour and baking powder which have been mixed together. Drop the batter by teaspoonfuls onto a greased baking sheet or an inverted pan and bake in a quick oven. MASHED CARROTS 8 to 10 medium-sized carrots. 2 to 4 tablespoons butter. Cream or rich milk. 3^ teaspoon salt. Wash and scrape the carrots, cut in small pieces, and cook in a small amount of boiling salted water. When the carrots are tender, press them through a sieve or a potato ricer. Add enough cream or top milk to make a creamy consistency. Add the butter, and \i teaspoon of sugar, if desired. Reheat and serve hot. APPLE-SAUCE CAKE 1 cup sugar. ^2 cup shortening. 1 cup apple sauce (unsweetened) . 1 cup raisins (chopped) . 2 tablespoons flour. 3^ teaspoon cloves. teaspoon cinnamon. teaspoon nutmeg. 23^ cups sifted flour. 1 teaspoon soda mixed with tablespoons water. 3^ teaspoon salt. Cream the sugar and shortening, add the apple sauce and the soda which has been dissolved in the water. Mix and sift the dry ingredients and add them, with the floured raisins, to the first mixture. Beat well, pour into a greased pan, and bake in a moderate oven (300° to 350° F.) for about 1 hour. Tart apples should be used for the sauce. It should be cooked down so that it is not watery and put through a colander to make it smooth. No sugar should be added to the apple sauce. CHICKEN RIZOTTO Pick the meat from the bones of left-over cooked chicken. Stew the bones in enough water to make a quart of broth, adding any left-over gravy or sauce that will furnish chicken flavor. In a large skillet cook slowly in 2 tablespoons of butter an onion which has been minced finely. Do not let the onion brown. To this add the quart of chicken broth. When it boils up rapidly, sprinkle in slowly % cup of rice which has been washed free of surface starch. Cover the skillet. Allow the rice to simmer in the broth for about 25 minutes or until the grains swell and become soft. Shake the skillet from time to time to keep the rice from sticking, but do not stir it unless absolutely necessary. By the time the rice is done it will have absorbed practically all the broth, and the grains will be large and separate. Then add the small pieces of chicken which were picked from the bones, turn the mixture onto a hot platter, and sprinkle it generously with grated cheese. The Italians use Parmesan cheese, but any of the American varieties hard enough to grate will be satisfactory.