Aunt Sammy's radio recipes

In this recipe sour milk may be used instead of sweet in the same quantity. In that case the soda should be increased to a scant teaspoon, and the baking powder decreased to 2 teaspoons. MILK-VEGETABLE SOUPS Milk- vegetable soups are made from cooked vegetables (chopped or sliced) and milk (whole or skim) slightly thickened. The vegetables may be asparagus, peas, beans of various kinds, celery, potatoes, turnips, carrots, spinach, onions, corn, cabbage, or almost any other vegetable. Some of these are good in combination, as potatoes and onions, potatoes and turnips, turnips and carrots. Thicken the milk with the flour as for white sauce. Add the other ingredients. If the vegetable is starchy, use less flour or thin the soup with milk. Be sure the vegetables are finely chopped, mashed, or strained. Then they will blend well with the thickened milk. Slice 4 lemons, cover with water, and let stand overnight. Next morning put the lemons in a preserving kettle with 8 pounds of apples, pared, cored, and sliced. Cook for 1 hour. Add 3 pounds of sugar. Cook slowly, with frequent stirring, l}/2 hours longer, or until of the proper thickness. While it is desirable to have only good grades of peaches, the sound portions of inferior fruit may be used with perfect success. Put the peaches in a wire basket. Dip them in boiling water a few seconds, or until the skin slips. Test by raising the fruit out of the water and rubbing the skins between the fingers. Dip the peaches into cold water, peel, and pit them. Well-ripened freestone varieties are best. Mash the pulp. Cook it in its own juice, without adding water. If the peach pulp is rather coarse, put it through a colander or coarse wire sieve. To each pound of pulp add a half pound of sugar. Cook slowly. Stir frequently until the product is of the desired thickness. You may add the sugar before the cooking begins, if you like. The meats of several peach pits, whole or sliced, may be cooked in each gallon of butter. Fruit butters may be packed in ordinary stone or glass jars. Sterilize all containers and pour in the boiling hot butter. If the containers do not have air-tight covers, pour hot melted paraflin over the butter at once. This seals the tops and keeps out molds. 2 cups milk. 1 tablespoon flour or less. 1 tablespoon butter. Salt. % cup cooked vegetables, finely chopped, mashed, or strained. APPLE BUTTER WITH LEMONS PEACH BUTTER VEAL PIE Since veal contains less fat than beef, salt pork or fat bacon is often added to it. Veal contains a large proportion of connective tissue. Consequently, it should be cooked longer and more slowly than beef. For the veal pie, select 2 pounds of one of the tougher cuts and cut it into small pieces. Besides the meat, you will need these ingredients: An onion or two, sliced. Raw celery, chopped fine. Potatoes, cut into small cubes. Boiling water. Some green vegetable if possible; for instance, a few lima beans, or some sliced green pepper or okra. Flour. Salt and pepper.