Put all the mgredients, except the eggs and the butter, in the double boiler. Bring to the scalding point. Beat the eggs well; add them to the hot mixture. Stir until it starts to thicken. Add the butter. Bake the empty crust to a very light brown. Pour the hot filling into the prebaked crust without removing it from the oven. Bake the whole pie in a moderately hot oven until the filling sets. SPANISH RICE 3 medium-sized onions. 3^ cup drippings or butter. }/2 cup uncooked rice. 3 cups fresh or canned tomatoes. 3 green peppers cut into strips. 2 teaspoons salt✪ Spanish Rice. Slice the onions and cook until tender and slightly brown in the melted fat. Remove them from the fat, add the rice, which has been carefully washed and dried, and brown it. Then add the cooked onions, the tomatoes, the green peppers, and the salt. Turn the mixture into a baking dish and bake it until the rice and the peppers are tender. This makes 6 or 8 servings. POPCORN BALLS 2 quarts freshly popped corn. 2 tablespoons vinegar. 2 cups nut kernels. }^ teaspoon salt. 1^ cups sugar. 1 teaspoon vanilla. 1 cup water. Boil the sugar, water, vinegar, and salt until the sirup hardens when dipped into cold water. Add the vanilla, pour while hot over the popcorn and nuts, and mix well. When cool enough to handle, grease the hands and form into balls, or place popcorn in a deep layer, in a greased pan, and cut in oblong pieces. When cold, wrap in waxed paper. If desired chocolate may be added to the sirup for variety. 81517°— 27 2 18 SUGARED POPCORN 13^ cups sugar. 11 teaspoon salt✪ Popcorn Balls. 1 cup water, | 2 quarts freshly popped corp. Cook the sugar, water, and salt until the su'up forms a soft ball when dropped into cold water. Remove from the fire. Beat with a spoon until it looks creamy. Drop in the popcorn and stir quickly until each kernel is coated with sugar. Put on a platter and separate the grains of corn. NUT BRITTLE For nut brittle, use walnuts, pecans, peanuts, Brazil nuts cut in pieces, shredded coconut, or practically any other kind of nut. Puffed breakfast foods may also be used in place of nuts. If you buy nut kernels shelled, be sure to look them over carefully for small pieces of shell. 2 teaspoons vanilla. 2 cups nut kernels. 2 cups white corn sirup. 2 tablespoons vinegar. 3^ teaspoon salt. Cook the sirup, vinegar, and salt in a saucepan until a little dipped in cold water forms a soft ball. Put the nuts into this sirup, pour into an iron skillet and cook, stirring constantly, until the sirup becomes golden brown. Remove from the nre and add the vanilla. Have ready a shallow buttered pan, pour in the candy, and spread it out in a thin sheet. After it is cool, remove from the pan and crack into pieces. MENUS FOR NOVEMBER Apples — pork — potatoes (p. 22). Friiit salad. Vegetable vitamin soup (p. 24). Cold meat. Rolls and butter. Relish. Lettuce salad. Baked apples (p. 21). Fish chowder, with toast or toasted crackers (p. 24). Celery and cheese salad (p. 25). Gooseberry pie. Baked rabbit (p. 28). String beans. Scalloped apples (p. 22). Hot biscuits. Orange gelatin (p. 29). 19 Ham en casserole (p. 29). Beets with horseradish sauce (p. 29). Upside-down apple cake (p. 30). Rabbit en casserole (p. 31). Cabbage salad (p. 58). Apple turnovers (p. 30). THANKSGIVING DAY -Fruit cup (p. 32).

AI-modernized reading of the original text

Put all the ingredients, except the eggs and the butter, in the double boiler. Bring to the scalding point. Beat the eggs well; add them to the hot mixture. Stir until it starts to thicken. Add the butter. Bake the empty crust to a very light brown. Pour the hot filling into the prebaked crust without removing it from the oven. Bake the whole pie in a moderately hot oven until the filling sets. SPANISH RICE 3 medium-sized onions. 3^ cup drippings or butter. }/2 cup uncooked rice. 3 cups fresh or canned tomatoes. 3 green peppers cut into strips. 2 teaspoons salt. Slice the onions and cook until tender and slightly brown in the melted fat. Remove them from the fat, add the rice, which has been carefully washed and dried, and brown it. Then add the cooked onions, the tomatoes, the green peppers, and the salt. Turn the mixture into a baking dish and bake it until the rice and the peppers are tender. This makes 6 or 8 servings. POPCORN BALLS 2 quarts freshly popped corn. 2 tablespoons vinegar. 2 cups nut kernels. }^ teaspoon salt. 1^ cups sugar. 1 teaspoon vanilla. 1 cup water. Boil the sugar, water, vinegar, and salt until the sirup hardens when dipped into cold water. Add the vanilla, pour while hot over the popcorn and nuts, and mix well. When cool enough to handle, grease the hands and form into balls, or place popcorn in a deep layer, in a greased pan, and cut in oblong pieces. When cold, wrap in waxed paper. If desired chocolate may be added to the sirup for variety. 81517°— 27 2 SUGARED POPCORN 13^ cups sugar. 11 teaspoon salt. 1 cup water, | 2 quarts freshly popped corp. Cook the sugar, water, and salt until the sirup forms a soft ball when dropped into cold water. Remove from the fire. Beat with a spoon until it looks creamy. Drop in the popcorn and stir quickly until each kernel is coated with sugar. Put on a platter and separate the grains of corn. NUT BRITTLE For nut brittle, use walnuts, pecans, peanuts, Brazil nuts cut in pieces, shredded coconut, or practically any other kind of nut. Puffed breakfast foods may also be used in place of nuts. If you buy nut kernels shelled, be sure to look them over carefully for small pieces of shell. 2 teaspoons vanilla. 2 cups nut kernels. 2 cups white corn sirup. 2 tablespoons vinegar. 3^ teaspoon salt. Cook the sirup, vinegar, and salt in a saucepan until a little dipped in cold water forms a soft ball. Put the nuts into this sirup, pour into an iron skillet and cook, stirring constantly, until the sirup becomes golden brown. Remove from the nre and add the vanilla. Have ready a shallow buttered pan, pour in the candy, and spread it out in a thin sheet. After it is cool, remove from the pan and crack into pieces. MENUS FOR NOVEMBER Apples — pork — potatoes (p. 22). Friiit salad. Vegetable vitamin soup (p. 24). Cold meat. Rolls and butter. Relish. Lettuce salad. Baked apples (p. 21). Fish chowder, with toast or toasted crackers (p. 24). Celery and cheese salad (p. 25). Gooseberry pie. Baked rabbit (p. 28). String beans. Scalloped apples (p. 22). Hot biscuits. Orange gelatin (p. 29). Ham en casserole (p. 29). Beets with horseradish sauce (p. 29). Upside-down apple cake (p. 30). Rabbit en casserole (p. 31). Cabbage salad (p. 58). Apple turnovers (p. 30). THANKSGIVING DAY -Fruit cup (p. 32).

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Spanish RiceSpanish RicePopcorn BallsSugared PopcornNut Brittle

Aunt Sammy's radio recipes