Aunt Sammy's radio recipes

PEACH BAVARIAN CREAM 1 quart sliced peaches. 1 cup sugar. 1 pint whipping cream. 2 tablespoons gelatin. ]/2 cup cold water. 3^ teaspoon salt. Soak gelatin in cold water. Mash peaches with sugar and rub them with the juice through a sieve. Place in saucepan and simmer for 5 minutes. Remove from fire and add gelatin. Stir until gelatin is dissolved. Chill, and when mixture begins to thicken, stir in the whipped cream. Place in wet mold. When set, serve with plain or whipped cream. SUGGESTED MENUS FOR SCHOOL LUNCH BOX 1. Ham sandwich, chopped cabbage sandwich, apple, piece of plain cake. 2. Bread and butter sandwich, chopped egg sandwich, 3^ cup stewed prunes. 3. Peanut butter sandwich, chopped celery sandwich, raisins, and a cookie. 4. Cottage cheese sandwich, brown bread and butter sandwich, orange, and a cookie. 5. Chicken sandwich, Graham bread and butter sandwich, an apple. 6. Chopped meat sandwich, lettuce sandwich, 3^ cup canned fruit, gingerbread. CHEESE TOAST 1 pound American cheese. 1 cup rich milk or cream. 2 eggs. 4 drops tabasco, or a few grains of cayenne pepper. 2 tablespoons flour mixed with 2 tablespoons water. A little onion juice, if desired. • 3^ teaspoon salt. teaspoons baking powder. Flake the cheese with a fork. Heat the milk in a double boiler. Thicken it with the flour which has been mixed with the water. Cook for 5 minutes. Add the beaten eggs, the cheese, the pepper, and the salt. Cook slowly until the cheese has melted and the mixture is thick and creamy. Allow it to cool, then add the baking powder. The cheese mixture is then ready to spread on the toast. Toast just one side of the bread. Spread the cheese mixture thickly on the un toasted side to the very edge. If the cheese mixture does not come to the edges of the bread, they become brown, and hard. Brown the cheese delicately, under a low gas flame or in the oven. The slow heat allows the cheese mixture to heat through before it browns, gives it a chance to become light, and keeps the cheese tender and soft. Too great heat makes the cheese tough and stringy. If you like, place a strip of crisp bacon across each slice of cheese toast. Serve it hot from the oven. This recipe makes enough for 12 to 14 slices of bread. The cheese mixture may be prepared^ — except for the baking powder — the day before it is to be used. Since the mixture stiffens on standing, heat until soft in a double boiler, let it cool, and add the baking powder. Then spread the cheese on the toast. GINGER PEARS 8 pounds pears, not too ripe. 4 pounds sugar. 2 lemons. 5 or 6 pieces ginger-root, 1 to 2 inches long. Wipe the pears, remove the stems, quarter, and core. Cut the pears into small pieces. (If you use small sugar pears, cut them in halves.) Add the sugar and the ginger. Let stand overnight. In the morning add the lemons cut in small pieces, rejecting the seeds, and cook until thick. Watch the mixture carefully lest it stick and scorch. Do not let it cook down so long that the rich amber color is lost. Remove the fruit when it becomes clear. Then concentrate the juice. An asbestos mat under the kettle will keep the pears from sticking. GRAPE CONSERVE 3 pounds Concord grapes. 1 cup seeded raisins. 2 pounds sugar. 1 orange cut fine. 1 cup nut meats (English walnuts or pecans, chopped).