Aunt Sammy's radio recipes

Select large oysters for single frys. Drain the oysters and look them over carefully for small pieces of shell. Have finely shifted stale bread crumbs seasoned with salt and, lightly, with pepper. Dip the oysters in a well-beaten egg to which 1 tablespoon of cold water has been added and roll them in the seasoned crumbs. Place the oysters on a pan or board and allow them to stand until the, egg and bread coating has hardened. Heat in an iron kettle any desired fat until hot enough to brown a bread crumb in 40 seconds. Then carefully place the oysters in a wire basket, lower them in the fat slowly, and cook until golden brown. As the oysters are removed put them on paper to absorb the excess fat and keep warm until all are prepared. 31517°— 27 5 POTATO SALAD 4 medium sized potatoes. 1 teaspoon grated onion or more. 1 cup finely cut celery. 34 cup chopped pickle. teaspoons salt. 1 cup cooked salad dressing. Cook the potatoes in their jackets in boiling salted water. As soon as the potatoes are tender, but not soft, drain them and remove the skins. When they are cold cut the potatoes, in small uniform cubes and pour over them the salad dressing; while it is hot. The potatoes absorb the hot dressing and have a better flavor. When cool add the celery, and, if desired, cucumber and green pepper, also cut into small pieces. Mix together lightly to avoid breaking the potatoes: and making them mushy. Chill thoroughly and serve on crisp lettuce leaves. CORN FRITTERS 1 cup liquid, either juice from 1 tablespoon melted fat. canned corn or milk, or the 1 egg. two mixed. 2 teaspoons baking powder. 1 cup drained canned corn. ^ teaspoon salt. IM cups sifted soft- wheat flour. Mix the flour, baking powder, and salt. Mix the juice from the canned corn or milk, or whatever liquid is used, the egg after it has been beaten slightly, and the canned corn. Stir this liquid mixture gradually into the dry ingredients. Add the melted fat. If the corn is very moist, even after the liquid has been drained from it, more flour may be needed. Dried corn which has been soaked and cooked until tender may also be used. Fry the corn fritters in deep fat or, if preferred, in a skillet in shallow fat. In either case drop the mixture by spoonfuls into the fat and fry rather slowly. The fritters need time to cook through to the center before the outside becomes too brown. Drain the fritters on absorbent paper and serve hot. GLAZED ONIONS 10 medium-sized onions, cup sugar. 2 tablespoons melted butter. Peel the onions and boil whole in salted boiling water until fairly tender, from 20 to 30 minutes. Mix the sugar and butter together and spread over the sides and bottom of the baking dish or pan. Drain the onions and place them in the pan and bake in a moderate oven until brown, increasing tablespoons sugar, 34 teaspoon vanilla, and a pinch of salt. Bake the pie in a slow oven for about 20 minutes or until the meringue is brown. CORN BREAD 2 cups corn meal. 2 cups sour milk. 3^ teaspoon soda. 2 teaspoons baking powder. 2 teaspoons salt. 2 eggs. 2 tablespoons melted butter.