Aunt Sammy's radio recipes

Sear the meat on all sides in a hot skillet with the sliced onion and chopped celery. Then place in a saucepan with the potatoes and other vegetables. Add the boiling water, not quite covering the mixture. Simmer for about 25 minutes, or until the meat is tender. Season with salt and pepper. Thicken the liquid slightly with a little flour. Line the sides of a deep baking dish with a thin layer of rich biscuit dough. Pour the meat and vegetable mixture into the dish. Cover with a thick layer of the biscuit dough. Cut a slit in the top crust so the steam can escape. Bake in a hot oven until the biscuit dough is delicately brown and crisp. Carrots, peas, string beans, and other vegetables are good in a veal pie. It is the very place, in fact, to use up the leftovers. The point is to have the meat-vegetable mixture savory to the taste and with a touch of bright color to please the eye. CHILI SAUCE 5 quarts chopped ripe tomatoes. 2 cups chopped red pepper. 2 cups chopped green pepper. 1^2 cups chopped onions. 3 tablespoons salt. 1 cup sugar. 3 cups vinegar. 1 teaspoon cloves. 1 teaspoon allspice. 1 teaspoon cinnamon. Combine the chopped vegetables, the salt, and sugar, and simmer this mixture until it begins to thicken. Then add the vinegar and spices and cook the mixture down until it becomes a thick sauce. Pour into hot sterilized jars and seal, or bottle the sauce and seal with wax. This recipe yields about three quarts of sauce. HARVARD BEETS Wash 6 medium-sized beets, cook them in boiling water until tender, remove the skins, and cut the beets into thin slices or cubes. Mix J/^ cup sugar and 3^ tablespoon cornstarch (cornstarch makes a much clearer sauce than flour). Add half a cup of vinegar and let the sauce boil for 5 minutes. Stir the sauce constantly. Just as you take the sauce from the fire add 2 tablespoons of butter. Pour the sauce over the beets. Let them stand on the back of the stove for a few minutes so that the beets may absorb the sweet-sour flavor of the sauce. PEACH DAINTY 1 quart sliced peaches. 1 cup sugar. 2 tablespoons butter. 1 pint whipping cream. A few grains of salt. Cream the sugar, butter, and yolks together. Add the whipped cream and sliced peaches. Serve over angel or sponge cake. LAMB STEW 2 pounds lamb. H cup sliced onions. 2 tablespoons fat. 1 green pepper, chopped. 3 cups diced rutabaga turnips. Salt and pepper. Wipe the meat with a damp cloth, cut into small pieces, brown the sliced onion in the hot fat, roll the meat in flour, then brown it in the hot fat. Be careful not to scorch the meat or you will spoil the delicate flavor. Put the browned meat and onion in a kettle, rinse the frying-pan with water, and pour this liquid over the meat and onion. Add enough more water to make about a quart and a half in all. Simmer the meat for about 1 hour, then add the diced turnips, chopped green pepper, and the seasoning. Cook for 20 to 30 minutes longer. If the stew is not thick enough, mix together a little flour in cold water, stir this in, and continue stirring for about 5 minutes. The stew is likely to stick to the kettle and scorch after the thickening is added. MOCK DUCK Select a flank steak weighing 2 to 3 pounds. Make a stufting of the following ingredients :