Aunt Sammy's radio recipes

CARROTS IN PARSLEY BUTTER S or 10 medium-sized carrots. 1 or 2 tablespoons lemon juice. cup butter. 1 tablespoon finely chopped parsley. 3^ teaspoon salt. Wash and scrape the carrots and cut them in slices or dice. Cook them in a small amount of boiling salted water until tender, or for about 10 or 15 minutes. Melt the butter, add the lemon juice and the parsley. Pour over the carrots and serve at once. CABBAGE, SPAGHETTI. AND CHEESE 4 tablespoons butter. 3^ pound American cheese. 1 teaspoon salt. 4 cups shredded cabbage. 2 cups cooked spaghetti. 2 cups milk. 4 tablespoons flour. Cook the spaghetti in boiling salted water until tender. Make a sauce of the flour, butter, milk, and salt. Shave up the cheese and add it to the hot sauce. Put the cabbage, spaghetti, and sauce in a buttered baking dish in layers and -cover the top with buttered bread crumbs. Cook for 20 to 30 minutes in a moderate oven, BROWNIES 3^ cup butter. 2 ounces or squares unsweetened chocolate. 2 eggs. 1 cup finely chopped nuts. 1 cup flour. 1 cup sugar. 1 teaspoon baking powder. }/2 teaspoon salt. }/2 teaspoon vanilla. Melt the butter and chocolate together. Beat the eggs lightly, add the sugar, and stir until it dissolves, and add the chopped nuts which have been mixed with the flour. Stir in the melted butter and chocolate after they have cooled. Pour into a warmed pan which has been greased and lined with greased paper. Spread the mixture evenly and bake in a moderate oven (325° to 375° F.) for 40 or 45 minutes. Turn from the pan and remove the paper from the cake while it is hot. If this is not done, the paper will stick. Cut the cake into strips a little more than 1 inch wide and about 3 inches long. Brownies will keep fresh for some time in a tin box. SCALLOPED SALMON Can salmon. . White sauce. I j Buttered bread crumbs. ^ For the white sauce, use these proportions : One cup of milk, 2 tablespoons flour, 2 tablespoons fat, about 34 teaspoon salt, and a speck of pepper. Place a layer of the salmon in the bottom of the greased baking dish. Pour some of the sauce over the salmon. Add another layer of salmon, then more sauce. Cover the top with buttered bread crumbs. Bake until the sauce bubbles and the -crumbs are brown. QUICK TURNIP SOUP 4 cups milk. 2 cups grated raw turnip. 1}4: teaspoons salt. teaspoon grated onion. 1 tablespoon flour. 2 tablespoons butter. ^2 teaspoon parsley, cut very fine. Heat the milk in a double boiler, add the flour and butter, which have been well blended, then the turnip, the onion, and the salt. Cook until the turnip is tender, or for about 10 minutes. Sprinkle the parsley in the soup just before serving. With this soup, serve toasted cubes of bread or croutons. An easy way to make croutons is to spread slices of bread lightly with butter. Cut each slice into strips, then into cubes. Brown the cubes in the oven. CORN PUDDING 2 cups canned corn, or dried 13^ teaspoons salt. corn soaked and cooked. 3 eggs. 2 taV)]espoons melted butter. 2 cups milk. Beat the eggs and mix all the ingredients. Pour into a buttered baking dish and place in the oven in a pan con-