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Selections from Aunt Sammy's Radio Recipes and USDA Favorites - Ruth van Deman · Rediscover the Classics - Fiction You’ll Love

• 0:00
  Speaker 1: Introduction of selections from Aunt Sammy's radio recipes and u
• 0:05
  Speaker 1: s DA Favorites. This is a LibriVox recording. All LibriVox
• 0:10
  Speaker 1: recordings are in the public domain. For more information or
• 0:14
  Speaker 1: to volunteer, please visit LibriVox dot org. Recording by Larry Wilson.
• 0:20
  Speaker 1: Selections from Aunt Sammy's radio recipes and USDA Favorites by
• 0:25
  Speaker 1: Ruth Van Demmon and Fanny Walker Yateman. Introduction. Aunt Sammy
• 0:31
  Speaker 1: came to life with the first radio broadcast of Housekeeper's
• 0:35
  Speaker 1: Chat on October fourth, nineteen twenty six. The character of
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  Speaker 1: Aunt Sammy, wife of Uncle Sam, was greeted by the
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  Speaker 1: USDA Bureau of Home Economics and the Radio Service. Many
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  Speaker 1: women across the country played the part as they spoke
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  Speaker 1: into the microphones of local radio stations. The highlights of
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  Speaker 1: Aunt Sammy's show were the menus and recipes. Ante and
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  Speaker 1: Sammy also talked about clothing, furniture, appliances, and other family
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  Speaker 1: in household matters. And Sammy was just a homebody. However,
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  Speaker 1: she commented on world affairs, reported the latest fads, and
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  Speaker 1: told jokes. The talk moved easily from one subject to another,
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  Speaker 1: always natural and entertaining. As well as informative, and Sammy
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  Speaker 1: soon became popular. By the end of the first year,
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  Speaker 1: her program was carried by forty three radio stations. By
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  Speaker 1: nineteen thirty two, one hundred ninety four stations were broadcasting
• 1:35
  Speaker 1: at Sammy's show. A number of the stations were broadcasting
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  Speaker 1: the show five times a week. Many listeners wrote for
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  Speaker 1: copies of the recipes, and the Bureau of Home Economics
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  Speaker 1: answered these requests with weekly Mambia graft sheets. In nineteen
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  Speaker 1: twenty seven, the most popular recipes were assembled into a pamphlet.
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  Speaker 1: The demand was so great that it had to be
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  Speaker 1: reprinted after only a month. Aunt Sami's radio recipes were
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  Speaker 1: revised in a large three times between nineteen twenty seven
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  Speaker 1: and nineteen thirty one. In nineteen thirty two, it became
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  Speaker 1: the first cookbook published in Braille. Aunt Sammy faded out
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  Speaker 1: during the Great Depression. After nineteen thirty four, the name
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  Speaker 1: Aunt Sammy was no longer used. The radio show became
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  Speaker 1: drier and more factual, and was renamed Homemaker Chats. In
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  Speaker 1: nineteen forty six, it was discontinued. Today, consumers are still
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  Speaker 1: looking to USDA for information on how to make the
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  Speaker 1: best use of the food available to them. A research
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  Speaker 1: program in the Consumer and Food Economics Institute of the
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  Speaker 1: Science and Education Administration provides the basis for numerous laboratory
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  Speaker 1: tests and recipes. Current recipes emphasized time saving techniques, money
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  Speaker 1: saving ingredients, and good nutrition. Taste panels are used to
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  Speaker 1: evaluate new research has provided a group of publications for
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  Speaker 1: the consumer on specific foods such as fruits, vegetables, eggs, beef, poultry, cheese, milk,
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  Speaker 1: and soybeans. The series is designed to give information about buying, storing,
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  Speaker 1: and using specific commodities. These and other publications help consumers
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  Speaker 1: use a wide variety of foods to obtain nutritious, appetizing,
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  Speaker 1: and economical meals. Providing directions for homecanning and freezing is
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  Speaker 1: another service of the Consumer and Food Economics Institute. Publications
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  Speaker 1: give safe procedures for preserving fruits, vegetables, meats, and poultry.
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  Speaker 1: Many thousands of these publications have been distributed to consumers,
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  Speaker 1: and the procedures have been widely used by others who
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  Speaker 1: make recommendations to the public about food preservation. Still other
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  Speaker 1: publications tell how to store food properly for maximum quality
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  Speaker 1: and safety. Fiftieth Anniversary recipe collection includes recipes from current
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  Speaker 1: publications and a selection of recipes from the first edition
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  Speaker 1: of Aunt Sammy's Radio Recipes. All of these recipes have
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  Speaker 1: been retested in the laboratory and found acceptable by taste panels.
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  Speaker 1: End of introduction.
• 4:26
  Speaker 2: Section one of selections from Aunt Sammy's Radio Recipes and
• 4:31
  Speaker 2: USDA Favorites. This is a librevox recording. All librevox recordings
• 4:36
  Speaker 2: in the public domain. For more information or to volunteer,
• 4:40
  Speaker 2: please visit librevox dot org. Read by Julie Burkes. Selections
• 4:46
  Speaker 2: from Aunt Sammy's Radio Recipes and USDA Favorites by Ruth
• 4:51
  Speaker 2: Van Diemon and Fannie Walker Yeatman Recipes from the nineteen twenties.
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  Speaker 2: Soups and main dishes. Onion soup are grotten three cups
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  Speaker 2: meat broth, six medium sized onions, chopped, one half teaspoon salt,
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  Speaker 2: four tablespoons flour, two tablespoons cold water, pepper, toast, parmesan cheese.
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  Speaker 2: Cook the chopped onions in a small amount of water
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  Speaker 2: until tender. Add two tablespoons of fat from the meat
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  Speaker 2: broth or the same quantity of butter, and let the
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  Speaker 2: onions cook down in this until they are yellow, Mix
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  Speaker 2: them with the meat, broth and salt, and thicken with
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  Speaker 2: the flour and cold water which have been blended. Cook
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  Speaker 2: for a few minutes, season with pepper as desired. Pour
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  Speaker 2: the soup into bowls or soup plates, Place on top
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  Speaker 2: a round or slice of toasted bread, and sprinkle grated
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  Speaker 2: cheese over the bread and soup. Serve at once. Milk
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  Speaker 2: vegetable soups milk vegetable soups are made from cooked fataegetables,
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  Speaker 2: chopped or sliced, and milk slightly thickened. The vegetables may
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  Speaker 2: be asparagus, peas, beans of various kinds, celery, potatoes, turnips, carrots, spinach, onions, corn, cabbage,
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  Speaker 2: or almost any other vegetable. Some of these are good
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  Speaker 2: in combination, such as potatoes and onions, potatoes and turnips,
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  Speaker 2: turnips and carrots. Two cups milk, one tablespoon flour or
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  Speaker 2: less one tablespoon butter, salt, two thirds cup cooked vegetables,
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  Speaker 2: finely chopped, mashed, or strained. Thicken the milk with the flour,
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  Speaker 2: as for white sauce, add the other ingredients. If the
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  Speaker 2: vegetable is starchy, use less flour or thin the soup
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  Speaker 2: with milk. The vegetables should be finely chopped, mashed, or
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  Speaker 2: strained so that they will blend well with the thickened milk.
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  Speaker 2: Dishes shepherd's pie, grease a two quart baking dish and
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  Speaker 2: cover the sides with a thin layer of seasoned mashed potato.
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  Speaker 2: Use about two and one half cups potato. Fill the
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  Speaker 2: center with about four and one half cups well seasoned,
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  Speaker 2: slightly thickened stew. Creamed chicken or creamed fish. There should
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  Speaker 2: be no potatoes in the stew. Cover the top with
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  Speaker 2: one cup mashed potato, and bake in a hot oven
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  Speaker 2: four hundred degrees fahrenheit until the pie is hot through
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  Speaker 2: and slightly browned on top. Note the recipe for beef
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  Speaker 2: stew on page thirteen may be used. Frickaseed chicken with dumplings.
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  Speaker 2: Cut chicken into pieces for serving, Roll each piece in
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  Speaker 2: flour and brown in hot fat. Browning the chicken before
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  Speaker 2: cooking it helps retain and develop the flavor. After the
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  Speaker 2: pieces are browned, simmer until tender and enough water to cover.
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  Speaker 2: When it is done, take the chicken out and cook
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  Speaker 2: dumplings in the gravy. Serve the chicken in the center
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  Speaker 2: of a platter, with the dumplings around the edges. Pour
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  Speaker 2: the gravy over the chicken dumplings. One cup flour, two
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  Speaker 2: one and a half teaspoons baking powder, one and a
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  Speaker 2: half teaspoon salt, one egg one third cup milk. Sift
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  Speaker 2: the flour, baking powder, and salt together. Beat the egg well,
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  Speaker 2: Add the milk and mix with the dry ingredients. Drop
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  Speaker 2: by small spoonfuls into the chicken gravy. Cover tightly, and
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  Speaker 2: cook for fifteen minutes. The top must not be removed
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  Speaker 2: while the dumplings are cooking. If the steam escapes, the
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  Speaker 2: dumplings will not be light baked. Cheese and macaroni two
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  Speaker 2: cups macaroni or spaghetti, broken in small pieces, four tablespoons flour,
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  Speaker 2: four tablespoons butter, two cups milk, three fourths pound American cheese,
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  Speaker 2: one teaspoon salt, butter, soft bread crumbs. Cook the macaroni
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  Speaker 2: or spaghetti in two quarts of boiling salted water until tender. Drain.
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  Speaker 2: Make a sauce with the flour, butter, milk, and salt.
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  Speaker 2: Grate or cut the cheese into the sauce, reserving a
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  Speaker 2: little to grate over the top of the dish. Place
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  Speaker 2: the macaroni in a buttered baking dish in alternate layers
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  Speaker 2: with the cheese sauce. Scatter the extra grated cheese over
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  Speaker 2: the top with buttered bread crumbs. Bake in a moderate
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  Speaker 2: oven three hundred fifty degrees fahrenheit until the sauce and
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  Speaker 2: macaroni are hot through and the crumbs are brown. Smothered
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  Speaker 2: ham with sweet potatoes one slice of smoked ham, cut
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  Speaker 2: into sizes for serving, three cups raw sliced sweet potatoes,
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  Speaker 2: one tablespoon butter or ham drippings, two tablespoons sugar, one
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  Speaker 2: cup hot water. Brown the ham lightly on both sides
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  Speaker 2: and arrange it to cover the bottom of a baking dish.
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  Speaker 2: Spread the sliced sweet potatoes over the ham, Sprinkle with sugar,
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  Speaker 2: Add the hot water and fat. Cover the dish, and
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  Speaker 2: bake slowly at three hundred and fifty degrees fahrenheit moderate
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  Speaker 2: oven until the ham is tender. Baste the potatoes occasionally
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  Speaker 2: with the liquid. Brown the top. Well creamed oysters one
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  Speaker 2: quart oysters, two and one half cups milk and oyster liquor,
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  Speaker 2: one and half cup butter, one half cup flour one
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  Speaker 2: teaspoonful salt, one eighth teaspoon pepper, one fourth teaspoon onion
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  Speaker 2: juice if desired, Cook the onions in their liquor until
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  Speaker 2: the edges begin to curl. Do not let them cook
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  Speaker 2: too long or they will be tough. Strain off the
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  Speaker 2: liquor to about one cup of this liquor. Add enough
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  Speaker 2: milk to make two and one half cups. Melt the
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  Speaker 2: butter and add the flour, stirring until blended. Add the liquid.
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  Speaker 2: Cook for five or ten minutes to do away with
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  Speaker 2: the starchy flavor of the flour. Add the oysters and seasoning,
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  Speaker 2: and serve at once in patty shells or on toast.
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  Speaker 2: If creamed oysters stand, the sauce becomes thin. End of
• 11:41
  Speaker 2: section one. Section two of Selections from Aunt Sammy's radio
• 11:52
  Speaker 2: recipes and USDA Favorites. This is a librevox recording. All
• 11:58
  Speaker 2: libreyvox recordings e in the public. For more information or volunteer,
• 12:03
  Speaker 2: please visit librevox dot org. Red by Julie Burke's selections
• 12:09
  Speaker 2: from Aunt Sammy's radio recipes and USDA Favorites by Ruth
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  Speaker 2: Van Diemon and Fanny Walker Yeatman. Recipes from the nineteen twenties.
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  Speaker 2: Vegetables and fruits. Vegetables harbored beets six medium sized beets,
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  Speaker 2: one half cup sugar, one half tablespoon cornstarch, one half
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  Speaker 2: cup vinegar, two tablespoons butter. Wash beets, cook and boiling
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  Speaker 2: water until tender. Remove the skins and cut the beets
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  Speaker 2: into thin slices or cubes. Mix the sugar and cornstarch,
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  Speaker 2: Add the vinegar, and let the sauce boil for five minutes,
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  Speaker 2: strowing constantly. Just as the sauce is taken from the fire,
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  Speaker 2: add the butter, pour moss over beats. Let them stand
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  Speaker 2: on the back of the stove for a few minutes,
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  Speaker 2: so that the beets may absorb the sweet sour flavor
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  Speaker 2: of the sauce. Baked cucumbers three good sized cucumbers, three
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  Speaker 2: fourth cup fine dry breadcrumbs, three tablespoons butter, one half
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  Speaker 2: teaspoonful salt, one and one half tablespoons chopped onion, one
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  Speaker 2: and one half teaspoons finely chopped parsley, one tablespoon chopped celery.
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  Speaker 2: One cup tomatoes cut in pieces. Wash cucumbers and cut
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  Speaker 2: in half lengthwise. Scoop out as much as possible of
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  Speaker 2: the pulp without breaking the skin. Brown the onion in
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  Speaker 2: the fat. Add other ingredients mixed with the cucumber pulp,
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  Speaker 2: Stir constantly and cook five minutes or until dry. Place
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  Speaker 2: the filling in the cue ccumber shells and bake until
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  Speaker 2: the shells are soft and the mixture is brown on top.
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  Speaker 2: Browned parsnips. Scrub parsnips clean, Drop into boiling lightly salted water,
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  Speaker 2: and cook for fifteen to thirty minutes or until tender. Drain.
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  Speaker 2: Scrape off the skin, split lengthwise and pull out the
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  Speaker 2: stringy cores. Dip the pieces in flour and fry in
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  Speaker 2: fat until golden brown. Corn fritters. One cup liquid, either
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  Speaker 2: juice from canned corn or milk, or the two mixed.
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  Speaker 2: One cup drained canned corn, one and three fourth cups
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  Speaker 2: sifted cake flour, one tablespoon melted fat, one egg, two
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  Speaker 2: teaspoons baking powder, three fourth teaspoonful salt. Mix the flour,
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  Speaker 2: baking powder and salt. Mix the juice from the canned
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  Speaker 2: corn or milk or whatever liquid is used. The egg
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  Speaker 2: after it has been beaten slightly and the canned corn.
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  Speaker 2: Stir this liquid mixture gradually into the dry ingredients. Add
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  Speaker 2: the melted fat. If the corn is very moist even
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  Speaker 2: after the liquid has been drained from it, more flour
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  Speaker 2: may be kneaded. Fry the corn fritters in deep fat, or,
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  Speaker 2: if preferred, in a skillet and shallow fat. In either case,
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  Speaker 2: drop the mixture, buy spoonfuls into the fat, and fry
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  Speaker 2: rather slowly. The fritters need time to cook through to
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  Speaker 2: the center before the outside becomes too brown. Drain the
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  Speaker 2: fritters on absorb it paper and serve hot. Scalloped onions
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  Speaker 2: in peanuts, six medium sized onions, one half cup peanuts, ground,
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  Speaker 2: one cup thin white sauce made with one tablespoon flour,
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  Speaker 2: one tablespoon butter, and one cup milk. Cook the skinned
• 16:01
  Speaker 2: onions in boiling water until tender. Drain and slice with
• 16:05
  Speaker 2: a sharp knife. Place the onions in layers in a
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  Speaker 2: greased baking dish. Cover each layer with the cream, sauce
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  Speaker 2: and the peanuts, and continue until all ingredients are used.
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  Speaker 2: Cover the top with buttered crumbs, and bake in a
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  Speaker 2: moderate oven three hundred and fifty degrees fahrenheit until golden brown.
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  Speaker 2: Serve from the baking dish. Fruits, fried apples, and bacon.
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  Speaker 2: Select about six good tart apples, peel them, cut them
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  Speaker 2: in one inch cubes. Fry the bacon in a heavy skillet.
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  Speaker 2: As soon as the slices of bacon or crisp, remove
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  Speaker 2: and drain them on clean brown paper and keep in
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  Speaker 2: a warm place. Leave about one fourth cup bacon fat
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  Speaker 2: in the skillet and fill it with apples. Sprinkle on
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  Speaker 2: three tablespoons of sugar. Apples fry this way require a
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  Speaker 2: little more sugar than ordinary fried apples. Cover the apples,
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  Speaker 2: cook slowly until tender. Then remove the cover and turn
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  Speaker 2: apples gently so the pieces will keep their shape. Let
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  Speaker 2: them brown lightly. They are then almost transparent. Place them
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  Speaker 2: on a hot platter and surround them with a crisp bacon.
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  Speaker 2: Scalloped apples, pare, core and slice tart apples, preferably those
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  Speaker 2: of a kind that will hold their shape when cooked.
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  Speaker 2: Place a layer of the sliced apples in a baking dish.
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  Speaker 2: Sprinkle with sugar, Dot with butter, or pour on a
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  Speaker 2: little melted butter. Put in another layer of apples, and
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  Speaker 2: keep on until the dish is heaping full. Press the
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  Speaker 2: apples down and put in as many as possible. Cover
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  Speaker 2: the dish and cook the apples slowly for one to
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  Speaker 2: one and a half hours and a three hundred degree
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  Speaker 2: fahrenheit slow oven. Fifteen minutes before the apples are to
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  Speaker 2: be served, remove the cover and spread buttered breadcrumbs over
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  Speaker 2: the top. Return to the oven, and let the crumbs
• 18:13
  Speaker 2: become golden, brown and crisp. The apples themselves will be
• 18:17
  Speaker 2: in whole pieces and almost transparent. Some kinds will be
• 18:22
  Speaker 2: pink in color. Scalloped apples are good served hot with
• 18:26
  Speaker 2: main course of dinner or supper. End of section two.
• 18:39
  Speaker 2: Section three of Selections from Aunt Sammy's radio recipes and
• 18:44
  Speaker 2: USDA Favorites. This is a librevox recording. All librevox recordings
• 18:49
  Speaker 2: are in the public domain. For more information or volunteer,
• 18:53
  Speaker 2: please visit librevox dot org. Read by Julie Burks. Selection
• 19:00
  Speaker 2: from Aunt Sammy's radio recipes and USDA favorites by Ruth
• 19:05
  Speaker 2: Van Diemon and Fanny Walker Yeatman recipes from the nineteen twenties.
• 19:11
  Speaker 2: Salads and breads. Salads, cabbage and carrot salad use equal
• 19:18
  Speaker 2: parts of grated carrots and finely shredded cabbage. Mix the
• 19:22
  Speaker 2: carrots and cabbage together with salad dressing until well blended.
• 19:27
  Speaker 2: Serve on crisp lettuce, stuffed celery. Cut the celery into
• 19:32
  Speaker 2: pieces convenient for handling. Fill the hollow of the celery
• 19:36
  Speaker 2: stalks with cream, cheese mixed with chopped pimento, green pepper,
• 19:40
  Speaker 2: and chopped nuts. Serve on the plate with another salad
• 19:44
  Speaker 2: or as a relish. Potato salad. Four medium sized potatoes,
• 19:50
  Speaker 2: one cup finally cut celery, one and a half teaspoons salt,
• 19:57
  Speaker 2: one teaspoon grated onion or more, one quarter cup chopped pickle,
• 20:02
  Speaker 2: one cup salad dressing. Cook the potatoes in their jackets
• 20:07
  Speaker 2: in boiling salted water. As soon as the potatoes are
• 20:11
  Speaker 2: tender but not soft. Drain them and remove the skins.
• 20:15
  Speaker 2: When they are cold. Cut the potatoes in small uniform cubes.
• 20:20
  Speaker 2: Add the celery, onion, pickle, salt, and salad dressing. Mix
• 20:25
  Speaker 2: together lightly to avoid breaking the potatoes and making them mushy.
• 20:29
  Speaker 2: Chill thoroughly and serve on crisp lettuce, leaves, tomato aspec salad,
• 20:36
  Speaker 2: two envelopes gelatin, one quart canned tomatoes, one tablespoon finally
• 20:42
  Speaker 2: chopped green pepper, two tablespoons finally chopped celery, one tablespoon
• 20:49
  Speaker 2: finally chopped parsley, one cup very finely shredded cabbage, one
• 20:56
  Speaker 2: and one half teaspoons salt, one half teaea spoon onion juice,
• 21:01
  Speaker 2: one half teaspoon sugar. Soak the gelatin in a small
• 21:06
  Speaker 2: quantity of water. Boil the tomatoes for five minutes, and
• 21:10
  Speaker 2: strain through a fine sieve to remove the seeds. Pour
• 21:14
  Speaker 2: the hot tomato juice over the gelatin and stir until
• 21:18
  Speaker 2: it is dissolved. Add the salt, onion juice, and the
• 21:21
  Speaker 2: sugar and chill. When the gelatine mixture is partly set,
• 21:26
  Speaker 2: add the finely shredded vegetables and mix well. Add more
• 21:30
  Speaker 2: salt if needed. Pour into wet custard cups and place
• 21:34
  Speaker 2: in the cold until set. Turn these molds out on
• 21:38
  Speaker 2: crisp lettuce leaves and serve with mayonnaise. Breads Boston brown
• 21:45
  Speaker 2: bread one cup corn meal, one cup rye meal, one
• 21:50
  Speaker 2: cup whole wheat flour, one teaspoon salt, three fourth cup molasses,
• 21:57
  Speaker 2: two cups sour milk and one and one half teaspoon soda,
• 22:03
  Speaker 2: or one and three fourth cups sweet milk and four
• 22:06
  Speaker 2: teaspoons baking powder. Mix and sift the dry ingredients. Add
• 22:12
  Speaker 2: the molasses in the milk. Beat the mixture thoroughly. Pour
• 22:16
  Speaker 2: the batter into a greased tin can or mold until
• 22:19
  Speaker 2: it is about three fourths full. Cover and steam for
• 22:24
  Speaker 2: three and one half hours. Remove the cover and bake
• 22:28
  Speaker 2: the bread in a moderate oven for half an hour
• 22:31
  Speaker 2: to dry it off. If the bread seems likely to crumble,
• 22:35
  Speaker 2: loop a clean string around the loaf and cut slices
• 22:39
  Speaker 2: by pulling the ends of the string. Cheese straws one
• 22:45
  Speaker 2: cup flour, one half teaspoon salt, one quarter cup fat,
• 22:51
  Speaker 2: one cup grated cheese, one sixteenth teaspoon cayenne three tablespoons water.
• 23:00
  Speaker 2: Cut the flour, salt, cayenne fat, and one half of
• 23:04
  Speaker 2: the cheese together with a biscuit cutter until the mass
• 23:08
  Speaker 2: is well blended. Add the water and mix well. Toss
• 23:12
  Speaker 2: on a slightly floured board and roll two or three
• 23:16
  Speaker 2: times until the dough is smooth. Sprinkle on one half
• 23:20
  Speaker 2: of the remainder of the cheese and roll again. Repeat
• 23:24
  Speaker 2: this until all the cheese is used. Roll the mass
• 23:27
  Speaker 2: out until about a quarter inch thick. Cut in strips
• 23:32
  Speaker 2: one half inch wide and six inches long. Place the
• 23:36
  Speaker 2: strips on a baking sheet and bake until a delicate
• 23:40
  Speaker 2: brown in a hot oven about four hundred degrees fahrenheit.
• 23:45
  Speaker 2: Waffles one and one half cups milk, two cups sifted
• 23:50
  Speaker 2: cake flour, three tablespoons fat, two eggs, three teaspoons baking powder,
• 23:58
  Speaker 2: one and one half tablespoons sugar, three fourth teaspoon salt.
• 24:04
  Speaker 2: Mix the dry ingredients, add the milk and egg yelks,
• 24:08
  Speaker 2: then the melted fat, and lastly fold in the beaten
• 24:12
  Speaker 2: whites of eggs. Have the waffle iron hot enough to
• 24:15
  Speaker 2: brown the waffle quickly and well greased, unless it is
• 24:19
  Speaker 2: the electrically heated aluminum kind. In that case, add an
• 24:23
  Speaker 2: extra tablespoon of melted shortening to the batter. End of
• 24:28
  Speaker 2: section three.
• 24:36
  Speaker 3: Section four of Selections from Ant Sammy's radio recipes and
• 24:41
  Speaker 3: USDA Favorites. This is a LibriVox recording. All LibriVox recordings
• 24:46
  Speaker 3: are in the public domain. For more information or to volunteer,
• 24:50
  Speaker 3: please visit libravox dot org. Read by Betty B. Selections
• 24:55
  Speaker 3: from Ant Sammy's radio recipes and USDA Favorites by Ruth
• 25:00
  Speaker 3: Van Diemon and Fanny Walker Yeatman. Recipes from the nineteen
• 25:05
  Speaker 3: twenties desserts chocolates too fley one half cup sugar, one
• 25:11
  Speaker 3: half cup fine dry bread crumbs, one tablespoon flour, one
• 25:15
  Speaker 3: tablespoon butter, one and one half squares unsweetened chocolate, one
• 25:19
  Speaker 3: half teaspoon salt, three quarter cup milk, four eggs, one
• 25:24
  Speaker 3: half teaspoon vanilla. Mix the flour in butter, add the milk,
• 25:28
  Speaker 3: and stir over heat until thickened. Melt the chocolate over
• 25:32
  Speaker 3: steam and add to the cream sauce with the salt,
• 25:35
  Speaker 3: bread crumbs, sugar, vanilla, and well beaten egg yolks. Beat well.
• 25:39
  Speaker 3: Fold in the well beaten whites of the eggs. Pour
• 25:42
  Speaker 3: into a greased one and one half quart pudding dish,
• 25:45
  Speaker 3: and bake in a slow oven three hundred twenty five
• 25:48
  Speaker 3: degrees fahrenheit for one hour, or into well set in
• 25:51
  Speaker 3: the middle. Serve hot with the hard sauce. Hard sauce
• 25:56
  Speaker 3: one quarter cup butter, three quarter cup powdered sugar, one
• 26:00
  Speaker 3: half teaspoon vanilla, one eighth teaspoon grated nutmeg. Cream together
• 26:05
  Speaker 3: the butter and sugar. Add the vanilla and nutmeg. The
• 26:09
  Speaker 3: secret of creamy hard sauce lies in long beating chill
• 26:12
  Speaker 3: before serving. Rocks one and one half cups light brown sugar,
• 26:18
  Speaker 3: one cup butter, three eggs, well beaten, one half teaspoon
• 26:22
  Speaker 3: soda in a little hot water, one teaspoon cinnamon, three
• 26:26
  Speaker 3: cups raisins chopped, one cup English walnut meats chopped, two
• 26:30
  Speaker 3: and three quarter cups flour, one half teaspoon salt. Cream
• 26:35
  Speaker 3: the butter and sugar and add the eggs. Siff the
• 26:38
  Speaker 3: dry ingredients, reserving some flour to roll the raisins and nuts.
• 26:42
  Speaker 3: Mix all together, placed by teaspoonfuls on a greased pan,
• 26:47
  Speaker 3: and bake in a hot oven three hundred seventy five
• 26:49
  Speaker 3: degrees fahrenheit. Baked caramel custard one quart milk, five eggs,
• 26:56
  Speaker 3: one half cup sugar, one half teaspoon vanilla, one quarter
• 27:00
  Speaker 3: cup caramel syrup, one quarter teaspoons salt, butter. Heat the
• 27:05
  Speaker 3: milk slightly with the sugar, salt, and caramel syrup. Be
• 27:08
  Speaker 3: sure the caramel syrup is entirely dissolved before this mixture
• 27:13
  Speaker 3: is poured into the lightly beaten eggs. Add the vanilla,
• 27:16
  Speaker 3: Pour the mixture into custard cups, and add a small
• 27:19
  Speaker 3: piece of butter to each bacon a pan surrounded by
• 27:23
  Speaker 3: water in a slow oven three under twenty five degrees fahrenheit.
• 27:27
  Speaker 3: Test by placing the point of a knife in the
• 27:30
  Speaker 3: center of the custard, and if it comes out clean,
• 27:33
  Speaker 3: remove the cups of custard at once from the hot water.
• 27:36
  Speaker 3: The custards may be served either hot or cold with
• 27:39
  Speaker 3: caramel syrup if more caramel flavor is desired. Sugar can
• 27:44
  Speaker 3: be caramelized easily by placing it in a heavy skillet
• 27:48
  Speaker 3: over slow, even heat and stirring it constantly until it
• 27:52
  Speaker 3: melts and becomes a heavy brown syrup. As soon as
• 27:55
  Speaker 3: it reaches this stage, take it from the fire at
• 27:58
  Speaker 3: once and use it for fl flavoring and sweetening the
• 28:01
  Speaker 3: custard apple dumplings. Roll the pastry in a thin sheet
• 28:06
  Speaker 3: and cut it in rounds. Place a whole cord apple
• 28:09
  Speaker 3: in center of each round of pastry. Sprinkle sugar over
• 28:12
  Speaker 3: the apple, Dot with butter, and bring the edges of
• 28:15
  Speaker 3: the pastry together over the apple. Bake in muffin pans
• 28:19
  Speaker 3: in a moderate oven three hundred fifty degrees fahrenheit until
• 28:23
  Speaker 3: apple is tender about one hour. Serve hot with hard sauce,
• 28:29
  Speaker 3: sour cream, pie one cup sour cream, one cup sugar,
• 28:34
  Speaker 3: one cup seated raisins, cut fine, two eggs, one half
• 28:38
  Speaker 3: teaspoon powdered cinnamon, one half teaspoon powdered cloves, one eighth
• 28:43
  Speaker 3: teaspoon salt, two tablespoons vinegar. Beat the eggs. Mix the
• 28:48
  Speaker 3: spices with the sugar, and add to the eggs with
• 28:51
  Speaker 3: the raisins, cream, salt, and vinegar. Beat well. Pour the
• 28:55
  Speaker 3: mixture into a deep pastry lined pie pan. Moisten the
• 28:58
  Speaker 3: outer rim of the paste street and press the top
• 29:01
  Speaker 3: crust over the lower one to hold in the custard.
• 29:04
  Speaker 3: Bake in a moderate oven three hundred and fifty degrees
• 29:07
  Speaker 3: fahrenheit until golden brown. Date pudding one in one half
• 29:13
  Speaker 3: cups pitted dates, one half cup milk, one cup chopped nuts,
• 29:17
  Speaker 3: one cup sugar, three eggs, one cup flour, two tablespoons butter,
• 29:23
  Speaker 3: one teaspoon vanilla, one teaspoon baking powder, one quarter teaspoon salt.
• 29:28
  Speaker 3: Mix the butter and sugar and add the beaten eggs
• 29:31
  Speaker 3: and milk. Sift the dry ingredients and add them to
• 29:34
  Speaker 3: the liquid mixture, reserving enough flour to coat the dates
• 29:37
  Speaker 3: and nuts. Add them and the vanilla. Bake in a shallow,
• 29:41
  Speaker 3: greased pan in a very slow oven two hundred and
• 29:44
  Speaker 3: fifty degrees fahrenheit for one hour forty five minutes until
• 29:49
  Speaker 3: set in the center. Cut in squares, and serve with
• 29:52
  Speaker 3: whipped cream. Pumpkin pie one in one half cups cooked pumpkin,
• 29:57
  Speaker 3: one cup milk, one half cup sugar, one teaspoon cinnamon,
• 30:02
  Speaker 3: one half teaspoon salt, one half teaspoon allspice, one quarter
• 30:07
  Speaker 3: tea spoon mace, two eggs, one tablespoon butter. Put all
• 30:11
  Speaker 3: the ingredients except the eggs and the butter in the
• 30:14
  Speaker 3: double boiler. Bring to the scalding point. Beat eggs well.
• 30:18
  Speaker 3: Stir a small amount of hot mixture into the eggs.
• 30:21
  Speaker 3: Stir egg mixture into the remaining hot mixture. Stir until
• 30:26
  Speaker 3: it starts to thicken. Add the butter. Line a pie
• 30:29
  Speaker 3: pan with pastry and bake until light brown. Pour the
• 30:33
  Speaker 3: hot filling into a baked crust. Bake the pie in
• 30:36
  Speaker 3: a moderately hot oven four hundred degrees fahrenheit until the
• 30:41
  Speaker 3: filling sets. Apple sauce cake one cup sugar, one half
• 30:46
  Speaker 3: cup fat, one cup apple sauce, unsweetened, one cup raisins chopped,
• 30:51
  Speaker 3: two tablespoons flour, one half teaspoon cloves, one half teaspoon cinnamon,
• 30:57
  Speaker 3: one quarter tea spoon nutmeg, two in one head half
• 31:00
  Speaker 3: cups sifted cake flour, one teaspoon soda, mixed with two
• 31:04
  Speaker 3: tablespoons water, one half teaspoon salt, cream the sugar and fat.
• 31:09
  Speaker 3: Add the apple, sauce and the soda, which has been
• 31:12
  Speaker 3: dissolved in the water. Mix and sift the dry ingredients
• 31:16
  Speaker 3: and add them with the floured raisins to the first mixture.
• 31:20
  Speaker 3: Beat well, Pour into a greased pan, and bake in
• 31:23
  Speaker 3: a moderate oven three hundred and fifty degrees fahrenheit for
• 31:27
  Speaker 3: about thirty five minutes. End of section four.
• 31:38
  Speaker 4: Section five of Selections from Ant Sami's radio recipes and
• 31:42
  Speaker 4: USDA favorites. This is a LibriVox recording. All LibriVox recordings
• 31:47
  Speaker 4: are in the public domain. For more information or to volunteer,
• 31:51
  Speaker 4: please visit LibriVox dot org. Selections from Ant Sami's radio
• 31:57
  Speaker 4: recipes and USDA favorites by Ruth Van Diemon and Fanny
• 32:01
  Speaker 4: Walker Yatemen recipes from nineteen seventy six. Main dishes baked
• 32:09
  Speaker 4: soybeans six servings, about two third cup each soybeans dry,
• 32:15
  Speaker 4: two cups boiling water, six cups salt, one teaspoon bacon diced,
• 32:22
  Speaker 4: one quarter pound onion chopped, one half cup brown sugar packed,
• 32:28
  Speaker 4: one quarter cup salt, one and one half teaspoons dry mustard,
• 32:34
  Speaker 4: one teaspoon bean cooking liquid and water, three quarter cup
• 32:39
  Speaker 4: light molasses, one quarter cup Boil beans for two minutes
• 32:44
  Speaker 4: in water, let stand one hour. Add salt, cook two
• 32:48
  Speaker 4: to three hours or until tender. Drain save liquid. Preheat
• 32:53
  Speaker 4: oven to three hundred and twenty five degrees fahrenheit slow.
• 32:57
  Speaker 4: Place cooked soybeans in a bean pot. Two quart baking dish.
• 33:02
  Speaker 4: Mix remaining ingredients and stir into soybeans. Cover and bake
• 33:06
  Speaker 4: three hours. Remove cover during last hour of baking to
• 33:10
  Speaker 4: reduce liquid and brown the top. Mate loaf six servings,
• 33:15
  Speaker 4: one slice each about one and one quarter inches thick
• 33:19
  Speaker 4: ground beef, one and one half pounds egg, one milk,
• 33:24
  Speaker 4: one half cup onion finely chopped, one half cup bread
• 33:29
  Speaker 4: crumbs fine dry, one third cup salt, one teaspoon pepper,
• 33:36
  Speaker 4: one quarter teaspoon sage, one quarter teaspoon. Pre Heat oven
• 33:42
  Speaker 4: to three hundred and fifty degrees fahrenheit moderate mix all ingredients,
• 33:47
  Speaker 4: thoroughly press into a nine by five by three inch
• 33:50
  Speaker 4: loaf pan. Bake one and one half hours. Remove from oven.
• 33:55
  Speaker 4: Drain off excess fat. Beef shish kebab, six servings boneless
• 34:02
  Speaker 4: sirloin steak, two pounds oil, one quarter cup lemon juice,
• 34:08
  Speaker 4: three tablespoons dry white wine, one quarter cup garlic powder,
• 34:14
  Speaker 4: one eighth teaspoon, thyme, one eighth teaspoon salt, one teaspoon
• 34:20
  Speaker 4: green peppers, cut into ace, three boiling water, three cups
• 34:26
  Speaker 4: mushroom caps, twenty four pearl onions, whole cooked, twenty four
• 34:32
  Speaker 4: tomato sauce, eight ounce can brown sugar, one tablespoon hot
• 34:38
  Speaker 4: pepper sauce, one eighth teaspoon. The day before, cut meat
• 34:43
  Speaker 4: into cubes. Place in bowl, Mix oil, lemon juice, wine,
• 34:48
  Speaker 4: garlic powder, thyme, and salt. Pour oil mixture over meat.
• 34:53
  Speaker 4: Let stand in refrigerator for twenty four hours. The day
• 34:57
  Speaker 4: of serving, drain meat, save liquid. Cook green pepper pieces
• 35:01
  Speaker 4: in one cup boiling water for five minutes or until
• 35:05
  Speaker 4: almost tender. Drain. Pour two cups boiling water over mushrooms, cover,
• 35:11
  Speaker 4: let stand five minutes. Drain alternate meat cubes onions mushrooms
• 35:16
  Speaker 4: and green pepper pieces on skewers. Mix tomato sauce, brown
• 35:21
  Speaker 4: sugar and hot pepper sauce with remaining liquid from meat.
• 35:24
  Speaker 4: Brush meat and vegetables with tomato sauce mixture. Broil turning
• 35:28
  Speaker 4: is needed until meat is of desired dumness, heat remading
• 35:33
  Speaker 4: tomato mixture. Serve over meat and vegetables. Bronze wick stew
• 35:38
  Speaker 4: six servings. One and one half cups each chicken whole
• 35:42
  Speaker 4: or cut up, three pounds salt, one and one half
• 35:46
  Speaker 4: teaspoons water, three cups potatoes diced, one cup frozen lima beans,
• 35:52
  Speaker 4: one and three quarter cup tomatoes, sixteen ounce can onions chopped,
• 35:59
  Speaker 4: two birds cup corn frozen, one and three quarter cups salt,
• 36:05
  Speaker 4: one half teaspoon pepper, one eighth teaspoon poultry seasoning, one
• 36:11
  Speaker 4: eighth teaspoon water, one quarter cup flour two tablespoons. Simmer
• 36:17
  Speaker 4: chicken in salted water until tender. Drain, save broth. Separate
• 36:22
  Speaker 4: the meat from the skin and bones, and cut meat
• 36:24
  Speaker 4: into pieces as desired. Skim fat from broth. The fat
• 36:29
  Speaker 4: can be skimmed more easily if the broth is chilled
• 36:31
  Speaker 4: enough to solidify the fat. Add potatoes to broth and
• 36:34
  Speaker 4: simmer five minutes. Add lima beans, tomatoes and onions, simmer
• 36:39
  Speaker 4: seven minutes. Add chicken, corn and seasonings. Cook three minutes longer.
• 36:45
  Speaker 4: Mix one quarter cup water with flour until smooth. Add
• 36:49
  Speaker 4: to stew and heat just long enough to thicken, stirring
• 36:52
  Speaker 4: as neaded eggs benedict, six servings Canadian bacon, six slices,
• 36:58
  Speaker 4: about two ounces each, oil or fat, melted, one tablespoon
• 37:03
  Speaker 4: English muffins cut in half, three butter or margarine, one
• 37:08
  Speaker 4: tablespoon eggs, six salt, one half teaspoon boiling water, four
• 37:15
  Speaker 4: cups or more mock hollandaise sauce. One recipe Page eighteen.
• 37:21
  Speaker 4: Fry bacon in fat in fry pan, keep warm, spread
• 37:25
  Speaker 4: English muffin halves with butter or margarine, toast under broiler.
• 37:30
  Speaker 4: Break eggs into saucer one at a time. Slip each
• 37:33
  Speaker 4: egg gently into boiling salted water. Water should cover eggs.
• 37:37
  Speaker 4: Reheat to simmering. Simmer covered until eggs are of desired dudness,
• 37:42
  Speaker 4: about three minutes for medium. Top each muffin half with
• 37:46
  Speaker 4: slice of bacon, then with poached egg. Serve with mock
• 37:51
  Speaker 4: hollandaise sauce over top of egg beef stew. Six servings
• 37:56
  Speaker 4: one and one half cups each boneless beef stew one
• 38:00
  Speaker 4: inch cubes, one and one half pounds fat or oil,
• 38:04
  Speaker 4: two tablespoons water, three cups bay leaf, one potatoes quartered,
• 38:12
  Speaker 4: three cups carrots cut in chunks, one and one half
• 38:17
  Speaker 4: cups onions, six small salt, two teaspoons pepper, one quarter
• 38:23
  Speaker 4: teaspoon flour, one quarter cup water, one third cup brown
• 38:30
  Speaker 4: meat on all sides in fat. In a large heavy saucepan.
• 38:34
  Speaker 4: Add three cups water and bay leaf. Cover tightly. Simmer
• 38:38
  Speaker 4: about two hours, or until meat is tender. Add vegetables
• 38:42
  Speaker 4: and seasonings, and continue cooking covered about twenty five minutes,
• 38:45
  Speaker 4: or until vegetables are tender. Remove bay leaf. Stir flour
• 38:50
  Speaker 4: into one third cup water until smooth. Stir flour mixture
• 38:54
  Speaker 4: gently into stew. Continue stirring only as needed to prevent
• 38:58
  Speaker 4: sticking until thickens. Curried pork chops six servings. One chop
• 39:05
  Speaker 4: each pork chops loin six flour, one quarter cup oil
• 39:11
  Speaker 4: or fat, melted, one tablespoon mushroom sliced, drained, eight ounce
• 39:16
  Speaker 4: can onion, finely chopped, one third cup butter or margarine,
• 39:22
  Speaker 4: two tablespoons flour, two tablespoons salt, one and one half
• 39:28
  Speaker 4: teaspoons curry powder, one teaspoon milk one and one half cups.
• 39:34
  Speaker 4: Pre Heat oven to three hundred and fifty degrees fahrenheit. Moderate.
• 39:39
  Speaker 4: Coat chops with one quarter cup flour. Brown chops on
• 39:43
  Speaker 4: both sides in fat. Place chops in baking pan. Cover
• 39:48
  Speaker 4: chops with mushrooms. Cook onion in butter or margarine until tender.
• 39:53
  Speaker 4: Stir in two tablespoons flour, salt, and curry powder. Gradually
• 39:58
  Speaker 4: stir in milk cook book, stirring constantly until thickened. Pour
• 40:03
  Speaker 4: milk mixture over chops, cover pan. Bake one hour until
• 40:07
  Speaker 4: chops are tender. Lasagna nine servings. One cup each ground beef,
• 40:15
  Speaker 4: three quarter pound garlic cloves finely chopped, two onion chopped,
• 40:21
  Speaker 4: one half cup salt, one and one half teaspoons red
• 40:26
  Speaker 4: pepper dried, crushed, one eighth teaspoon oregano, one teaspoon parsley dried,
• 40:34
  Speaker 4: one tablespoon tomato paste, six ounce can tomato sauce, eight
• 40:40
  Speaker 4: ounce can hot water, three quarter cup lasagna noodles, six
• 40:46
  Speaker 4: egg beaten one ricotta cheese twelve ounces mozzarella cheese thinly sliced,
• 40:53
  Speaker 4: four ounces parmesan cheese grated, one quarter cup crumble ground
• 40:59
  Speaker 4: beef in large fry pan. Cook over moderate heat. Stirring
• 41:03
  Speaker 4: is needed until beef is lightly browned. Add garlic and onion.
• 41:07
  Speaker 4: Cook until onion becomes tender. Stir in seasonings, tomato paste,
• 41:12
  Speaker 4: tomato sauce, and water. Cook lasagna noodles until tender using
• 41:17
  Speaker 4: directions on package, Mix egg with ricotta cheese. Preheat oven
• 41:23
  Speaker 4: to three hundred and fifty degrees fahrenheit moderate. In a
• 41:27
  Speaker 4: seven by twelve by two inch baking dish, spread layers
• 41:31
  Speaker 4: of one fourth of tomato meat sauce, then three noodles
• 41:35
  Speaker 4: and another one fourth of tomato meat sauce. Top with
• 41:38
  Speaker 4: half of each kind of cheese. Add another one fourth
• 41:42
  Speaker 4: of the tomato meat sauce, then the remaining ricotta mixture
• 41:45
  Speaker 4: and mozzarella cheese. Spread with remaining noodles and sauce, top
• 41:50
  Speaker 4: with remaining parmesan cheese. Bake uncovered thirty minutes, cool ten
• 41:55
  Speaker 4: minutes before serving. Note. Lasagna freezes well either before or
• 42:00
  Speaker 4: after baking. Thaw in refrigerator. Left Over lasagna can also
• 42:04
  Speaker 4: be stored in the refrigerator for a day or two
• 42:06
  Speaker 4: and taste just as good reheated as when freshly baked.
• 42:10
  Speaker 4: Musaka lamb and eggplant casserole, six servings. One cup each eggplant, pared, sliced,
• 42:19
  Speaker 4: one small about one pound salt, one half teaspoon flour, unsifted,
• 42:25
  Speaker 4: one half cup fat or oil, one quarter cup onion,
• 42:30
  Speaker 4: finely chopped, one half cup ground lamb, one and one
• 42:34
  Speaker 4: half pounds dry red wine, one quarter cup tomato sauce,
• 42:39
  Speaker 4: one half cup parsley chopped, one tablespoon thyme, one half
• 42:45
  Speaker 4: teaspoon pepper, one eighth teaspoon salt, one teaspoon bread crumbs,
• 42:51
  Speaker 4: fine dry, one half cup tomatoes peeled, sliced, two yogurt
• 42:57
  Speaker 4: eight ounce container egg yolks beaten, two parmesan cheese grated,
• 43:03
  Speaker 4: one quarter cup sprinkle eggplant slices with one half teaspoon salt.
• 43:09
  Speaker 4: Let stand one hour, preheat oven to three hundred and
• 43:13
  Speaker 4: seventy five degrees fahrenheit, moderate grease. Three quart casserole. Dry
• 43:18
  Speaker 4: eggplant with paper towel, coat with half of the flour,
• 43:22
  Speaker 4: brown lightly in fat, Cook onion and lamb until lamb
• 43:26
  Speaker 4: is lightly browned. Drain off excess fat, mix wine, tomato, sauce, parsley, thyme, pepper,
• 43:34
  Speaker 4: and one teaspoon salt. Pour over meat mixture. Cook over
• 43:39
  Speaker 4: low heat for fifteen minutes. Sprinkle half of the bread
• 43:43
  Speaker 4: crumbs in the bottom of casserole. Arrange eggplant slices in
• 43:46
  Speaker 4: layer on bread crumbs. Spread meat mixture over eggplant slices.
• 43:51
  Speaker 4: Place tomato slices on top of meat. Beat yogurt, egg, yolks,
• 43:56
  Speaker 4: and remaining flour together. Pour over tomato slices. Sprinkle with
• 44:01
  Speaker 4: parmesan cheese. Top with remaining bread crumbs. Bake forty five minutes.
• 44:08
  Speaker 4: Braised beef and vegetables six servings about three and a
• 44:12
  Speaker 4: half ounces meat and one cup vegetable each. Beef chuck boneless,
• 44:18
  Speaker 4: one half inch thick, two pounds flour, one quarter cup salt,
• 44:24
  Speaker 4: one teaspoon pepper, one eighth teaspoon fat or oil, two
• 44:30
  Speaker 4: tablespoons water, one half cup onions. Six small carrots cut
• 44:36
  Speaker 4: into two or three inch pieces, six medium celery cut
• 44:40
  Speaker 4: into one inch pieces, three stalks potatoes quartered six small
• 44:46
  Speaker 4: pre heat oven to three hundred and fifty degrees fahrenheit moderate.
• 44:51
  Speaker 4: Cut meat into six serving pieces. Mix flour and seasonings.
• 44:55
  Speaker 4: Coat meat with mixture, heat fat in large fry pan.
• 44:59
  Speaker 4: Brown meat on both sides, turning once. Place browned meat
• 45:03
  Speaker 4: in large baking pan. Add water, onions, carrots, and celery,
• 45:08
  Speaker 4: cover and bake one hour. Add potatoes, cover and bake
• 45:13
  Speaker 4: forty five minutes longer, or until vegetables are tender. Remove
• 45:17
  Speaker 4: meat and vegetables from liquid before serving. Make gravy with
• 45:21
  Speaker 4: liquid if desired. Sour Broughton twelve servings three ounces each,
• 45:28
  Speaker 4: onions sliced, two cups lemon juice, one quarter cup vinegar,
• 45:34
  Speaker 4: one and one half cups sugar, one tablespoon clothes, whole,
• 45:40
  Speaker 4: twelve bay leaves, four pepper, one eighth teaspoon salt, two
• 45:47
  Speaker 4: teaspoons beef rump, roast boneless, about three and one half
• 45:52
  Speaker 4: pounds fat or oil, two tablespoons cooking liquid and water,
• 45:58
  Speaker 4: one and one half cuffs cold water, one half cup
• 46:02
  Speaker 4: ginger snaps crushed, one half cup. Two days before, mix onions,
• 46:08
  Speaker 4: lemon juice, vinegar, sugar, cloves, bay leaves, pepper, and salt.
• 46:15
  Speaker 4: Place roast in bowl. Pour onion mixture over roast. Let
• 46:19
  Speaker 4: stand in refrigerator for forty eight hours. Turn roast over
• 46:23
  Speaker 4: in bowl half way through the standing period the day
• 46:26
  Speaker 4: of serving, remove roast from onion mixture. Drain brown meat
• 46:31
  Speaker 4: in fat in heavy pan. Add onion mixture. Simmer until
• 46:36
  Speaker 4: tender about two and one half hours. Remove meat, strain
• 46:40
  Speaker 4: cooking liquid. Heat cooking liquid and water to boiling. Mix
• 46:45
  Speaker 4: cold water and ginger snaps. Stir into boiling liquid, cook,
• 46:49
  Speaker 4: stirring constantly until thickened. Slice roast into thin slices. Served
• 46:54
  Speaker 4: with ginger snap greavy keeche leraine six servings bacon, eight
• 47:00
  Speaker 4: ounces pastry shell, unbaked, nine inch Swiss cheese, natural coarsely shredded,
• 47:07
  Speaker 4: one and one half cups or seven ounces salt, three
• 47:12
  Speaker 4: quarter teaspoon pepper, one quarter teaspoon, cayenne, dash, nutmeg, dash, eggs,
• 47:20
  Speaker 4: four half in half one and one half cups. Preheat
• 47:25
  Speaker 4: oven to three hundred and seventy five degrees fahrenheit. Moderate.
• 47:29
  Speaker 4: Cut bacon into pieces and fry until brown and very crisp.
• 47:33
  Speaker 4: Drain well, crumble bacon into pastry shell. Sprinkle cheese over
• 47:38
  Speaker 4: the bacon, mixed seasonings and sprinkle over cheese. Beat eggs
• 47:43
  Speaker 4: and half and half together, pour over cheese and bacon.
• 47:46
  Speaker 4: Bake forty five minutes or until lightly browned and a
• 47:49
  Speaker 4: knife inserted into the center comes out clean. Hamburger parmesan
• 47:55
  Speaker 4: six servings, one patty each, ground beef rowned, one and
• 47:59
  Speaker 4: one half pounds salt, one half teaspoon pepper, one eighth
• 48:05
  Speaker 4: teaspoon flour, unsifted, one quarter cup eggs beaten, two bread
• 48:11
  Speaker 4: crumbs fine dry, one cup fat or oil, three tablespoons
• 48:17
  Speaker 4: mozzarella cheese, six slices mushroom pieces drained, four ounce can
• 48:23
  Speaker 4: spaghetti sauce, fifteen ounce can parmesan cheese, three tablespoons pre
• 48:30
  Speaker 4: Heat oven to four hundred degrees fahrenheit hot. Gently mix
• 48:35
  Speaker 4: ground beef with salt and pepper. Shape into six patties
• 48:38
  Speaker 4: about one half inch thick. Coat each patty with flour.
• 48:42
  Speaker 4: Dip into eggs, coat with bread crumbs. Brown patties in fat.
• 48:47
  Speaker 4: Arrange patties in single layer in baking pan about thirteen
• 48:51
  Speaker 4: by nine by two inches. Top each patty with a
• 48:55
  Speaker 4: slice of mozzarella cheese. Place mushroom pieces on top of
• 48:59
  Speaker 4: cheese covered patties. Top with spaghetti sauce. Sprinkle with parmesan cheese.
• 49:04
  Speaker 4: Bake twenty five minutes. Aren't chill sauce is bubbly and
• 49:08
  Speaker 4: cheese melted. End of section five, read by Trish Rudder, Wilmington, Delaware,
• 49:16
  Speaker 4: June thirteenth, twenty twenty one. Trish at audibleimpact dot org.
• 49:28
  Speaker 4: Section six of Selections from Aunt Sammy's radio recipes and
• 49:32
  Speaker 4: USDA favorites. This is a LibriVox recording. All LibriVox recordings
• 49:37
  Speaker 4: are in the public domain. For more information or to volunteer,
• 49:41
  Speaker 4: please visit LibriVox dot org. Selections from Aunt Sammy's radio
• 49:45
  Speaker 4: recipes and USDA favorites by Ruth Van Diemon and Fannie
• 49:50
  Speaker 4: Walker Yateman. Vegetables Corn pudding six servings, about two thirds
• 49:57
  Speaker 4: cup each frozen corn, whole kernel, three and one half
• 50:01
  Speaker 4: cups milk, one cup eggs, slightly beaten, three salt, one
• 50:08
  Speaker 4: teaspoon pepper, one eighth teaspoon butter or margarine melted, two
• 50:14
  Speaker 4: tablespoons sugar, three tablespoons pre heat oven to three hundred
• 50:20
  Speaker 4: and twenty five degrees fahrenheit, slow grease one and one
• 50:24
  Speaker 4: half quart casserole. Cook corn according to package directions. Drain
• 50:28
  Speaker 4: scald milk, Mix remaining ingredients together slowly. Add hot milk
• 50:33
  Speaker 4: to egg mixture. Add corn pour into casserole, make thirty
• 50:38
  Speaker 4: minutes or until set. Note. Instead of frozen corn, use
• 50:42
  Speaker 4: two seventeen ounce cans whold kernel corn heated until boiling
• 50:46
  Speaker 4: and drained. Cabbage cooked in milk. Six servings. Half a
• 50:51
  Speaker 4: cup each, cabbage shredded, one quart milk, one and one
• 50:57
  Speaker 4: half cups flour, two tablespoons butter or margarine melted, two
• 51:03
  Speaker 4: tablespoons salt, one teaspoon pepper dash. Add cabbage to milk
• 51:10
  Speaker 4: and simmer for two minutes. Mix the flour and fat
• 51:13
  Speaker 4: and add a little of the hot milk. Stir into
• 51:16
  Speaker 4: cabbage and cook for three or four minutes until thickened,
• 51:19
  Speaker 4: stirring constantly. Season with salt and pepper. Eggplant tomato casserole
• 51:26
  Speaker 4: six servings, three quarters cup each, onion chopped, one large
• 51:32
  Speaker 4: eggplants peeled and diced, two small butter or margarine, one
• 51:37
  Speaker 4: quarter cup tomatoes drained, twenty eight ounce can salt, one
• 51:43
  Speaker 4: teaspoon pepper, one eighth teaspoon corn flake crumbs, one quarter cup.
• 51:50
  Speaker 4: Heat oven to three hundred and fifty degrees fahrenheit. Moderate.
• 51:54
  Speaker 4: Cook onion and eggplant in fat until golden brown. Add tomatoes,
• 51:59
  Speaker 4: salt and pepper. Mix thoroughly, pour into casserole and top
• 52:04
  Speaker 4: with bread crumbs. Bake thirty minutes. Sauces mock Hollandaise sauce
• 52:12
  Speaker 4: six servings, two tablespoons each, cream cheese, softened, three ounce
• 52:17
  Speaker 4: package egg, beaten one lemon juice, two tablespoons milk, two
• 52:24
  Speaker 4: tablespoons salt, one eighth teaspoon. Beat cream, cheese and egg
• 52:30
  Speaker 4: together until smooth. Add lemon juice, milk, and salt. Mix well.
• 52:36
  Speaker 4: Cook over low heat, stirring constantly until sauce is thick
• 52:40
  Speaker 4: and fluffy. End of section six. Red by Trish Rutter, Wilmington, Delaware,
• 52:47
  Speaker 4: June eighth, twenty twenty one.
• 52:57
  Speaker 3: Section seven of selections from Ants Mammy's radio recipes and
• 53:02
  Speaker 3: USDA favorites. This is a LibriVox recording. All LibriVox recordings
• 53:07
  Speaker 3: are in the public domain. For more information or to volunteer,
• 53:12
  Speaker 3: please visit libravox dot org. Read by Betty B. Selections
• 53:17
  Speaker 3: from Aunt Sammy's radio recipes and USDA favorites by Ruth
• 53:22
  Speaker 3: Van Diemon and Fanny Walker Yeatman. Recipes from the nineteen seventies.
• 53:28
  Speaker 3: Salads and breads Salads, Jellied vegetable salad six servings, one
• 53:34
  Speaker 3: half cup each lemon flavor gelatin, three ounce package unflavored gelatin,
• 53:40
  Speaker 3: one teaspoon boiling water, one cup cold water, one cup
• 53:45
  Speaker 3: onion finely chopped, one teaspoon salt, one half teaspoon green
• 53:50
  Speaker 3: pepper chopped, one quarter cup carrot's shredded, one quarter cup
• 53:55
  Speaker 3: cel rediced, one quarter cup radishes thinly sliced, one nas
• 54:00
  Speaker 3: quarter cup salad greens, six leaves mixed flavored and unflavored gelatin.
• 54:05
  Speaker 3: Dissolve in boiling water. Add cold water, onion, and salt.
• 54:10
  Speaker 3: Chill and refrigerator until mixture begins to thicken, gently stirring
• 54:14
  Speaker 3: green pepper, carrots, celery, and radishes. Pour into a one
• 54:18
  Speaker 3: quart mold or six individual molds. Chill inunch'll set unmoled
• 54:23
  Speaker 3: on salad greens, luncheon. Chef's salad six servings, about three
• 54:28
  Speaker 3: cups each, without dressing, head lettuce, one medium radishes thinly sliced,
• 54:34
  Speaker 3: eight green onions thinly sliced, four tomatoes cut in eighths,
• 54:39
  Speaker 3: three large ham cooked, diced, two cups Swiss cheese coarsely shredded,
• 54:45
  Speaker 3: one and one half cups seven ounces croutons, one in
• 54:49
  Speaker 3: one third cups salad dressing as desired. Wash and drain lettuce,
• 54:55
  Speaker 3: reserve outer leaves, Tear remaining lettuce into bite sized pieces.
• 55:00
  Speaker 3: Boss lettuce pieces lightly with radishes and onions. Line individual
• 55:04
  Speaker 3: salad bowls with lettuce leaves. For each salad. Use two
• 55:08
  Speaker 3: cups lettuce mixture and top with four tomato wedges, one
• 55:12
  Speaker 3: third cup ham, and one quarter cup cheese, top with croutons.
• 55:16
  Speaker 3: Serve with salad dressing of your choice. Jellied citrus, avocado
• 55:21
  Speaker 3: salad six servings, three quarter cup each, lemon flavored gelatin,
• 55:26
  Speaker 3: three ounce package boiling water, one and one half cups
• 55:31
  Speaker 3: grapefruit juice, one half cup salt, one quarter teaspoon, grapefruit
• 55:36
  Speaker 3: sections diced, one half cup orange sections diced, one half
• 55:41
  Speaker 3: cup avocado diced, one and one half cups salad greens,
• 55:45
  Speaker 3: six leaves, dissolved gelatin and boiling water. Add grapefruit juice
• 55:50
  Speaker 3: and salt. Chill, inter mixture begins to thicken. Add fruits,
• 55:55
  Speaker 3: pour into individual molds, chill until set, unmoled. On salad
• 55:59
  Speaker 3: green breads, white bread two loaves eighteen slices each, flour unsifted,
• 56:07
  Speaker 3: about five and a half cups sugar, three tablespoons salt,
• 56:12
  Speaker 3: two tea spoons, yeast active dry, two packages milk, two
• 56:17
  Speaker 3: cups shortening, one quarter cup shortening melted or oil one tablespoon.
• 56:23
  Speaker 3: Mix two cups of flour with sugar, salt, and yeast.
• 56:26
  Speaker 3: Heat milk and one quarter cup shortening together until very
• 56:29
  Speaker 3: warm one hundred twenty degrees fahrenheit to one hundred thirty
• 56:33
  Speaker 3: degrees fahrenheit. Shortening does not need to milk. Gradually stir
• 56:38
  Speaker 3: milk mixture into flour mixture. Add one more cup flour.
• 56:42
  Speaker 3: Be two minutes at high speed on electric mixer. Mix
• 56:46
  Speaker 3: it enough of the remaining flour to make a soft
• 56:48
  Speaker 3: dough that leaves the side of the bowl. Knead on
• 56:51
  Speaker 3: a lightly floured surface until dough is smooth and elastic,
• 56:55
  Speaker 3: about ten minutes. Cover with plastic wrap, then a clean towel.
• 57:00
  Speaker 3: Let rest twenty minutes. Grease two loaf pans nine by
• 57:04
  Speaker 3: five by three inches. Divide dough in half, shape into loaves.
• 57:08
  Speaker 3: Place in loaf pans. Brush tops with one tablespoon fat,
• 57:13
  Speaker 3: cover with plastic wrap. Refrigerate two to twenty four hours.
• 57:17
  Speaker 3: Remove from refrigerator. Puncture gently any air bubbles on surface
• 57:22
  Speaker 3: with toothpick or cake tester. Let rest ten minutes before baking.
• 57:27
  Speaker 3: Preheat oven to three hundred seventy five degrees fahrenheit moderate.
• 57:31
  Speaker 3: Bake forty minutes or until done. Remove bread from pans,
• 57:35
  Speaker 3: cool on racks. Squash bread one loaf, eighteen slices flour,
• 57:41
  Speaker 3: unsifted one in one half cups cinnamon, two teaspoons baking powder,
• 57:47
  Speaker 3: one teaspoon baking soda, one half teaspoon salt, one quarter
• 57:52
  Speaker 3: teaspoon eggs, two sugar, three quarter cup oil, one half
• 57:57
  Speaker 3: cup vanilla, two teaspoons sous ky or yellow summer squash,
• 58:02
  Speaker 3: coarsely shredded, lightly packed one and one third cups. Preheat
• 58:07
  Speaker 3: oven to three hundred fifty degrees fahrenheit moderate. Grease a
• 58:11
  Speaker 3: nine by five by three inch loaf pan. Mix dry
• 58:14
  Speaker 3: ingredients except sugar. Thoroughly beat eggs until frothy. Add sugar, oil,
• 58:20
  Speaker 3: and vanilla. Beat until lemon colored, about three minutes, stirring squash.
• 58:25
  Speaker 3: Add dry ingredients. Mix just until dry ingredients are moistened.
• 58:29
  Speaker 3: Pour into loaf pan. Bake forty minutes or until toothpick
• 58:33
  Speaker 3: inserted in center of loaf comes out clean. Cool on rack.
• 58:37
  Speaker 3: Remove from pan after ten minutes. Muffins twelve medium sized muffins.
• 58:44
  Speaker 3: Flour unsifted, two cups baking powder, one tablespoon sugar, one
• 58:50
  Speaker 3: third cup salt, one teaspoon eggs slightly beaten, one milk,
• 58:55
  Speaker 3: one cup shortening, melted or oil one third cup. Preheat
• 59:00
  Speaker 3: oven to four hundred degrees fahrenheit hot. Grease muffin tins.
• 59:05
  Speaker 3: Mix flour, baking powder, sugar, and salt. Thoroughly mix egg
• 59:09
  Speaker 3: and milk. Add fat or milk mixture into flour mixture.
• 59:14
  Speaker 3: Stir until dry. Ingredients are barely moistened. Do not over mix.
• 59:18
  Speaker 3: Batter will be lumpy. Fill muffin tins half full of batter.
• 59:22
  Speaker 3: Maake twenty to twenty five minutes until lightly browned. Corn
• 59:26
  Speaker 3: Bread six servings, four by two and a half inches each,
• 59:32
  Speaker 3: yellow corn meal, one cup flour, unsifted, one cup baking powder,
• 59:37
  Speaker 3: four teaspoons sugar, one quarter cup salt, one half teaspoon milk,
• 59:42
  Speaker 3: one cup egg beaten, one shortening melted or oil, two tablespoons.
• 59:48
  Speaker 3: Preheat oven to four hundred degrees fahrenheit hot. Greason eight
• 59:52
  Speaker 3: by eight by two inch baking pan mixed dry ingredients.
• 59:56
  Speaker 3: Thoroughly mix milk and eggs. Stir in fat. Add to
• 1:00:00
  Speaker 3: dry ingredients, stir only enough to mix. Pour batter into pan.
• 1:00:05
  Speaker 3: Bake twenty to twenty five minutes, or until lightly browned.
• 1:00:09
  Speaker 3: Banana bread one loaf, eighteen slices flour, unsifted, one in
• 1:00:15
  Speaker 3: three quarter cups baking powder, one tablespoon salt, one half
• 1:00:19
  Speaker 3: teaspoon sugar, three quarter cup shortening, one half cup eggs,
• 1:00:25
  Speaker 3: two bananas mashed one cup. Preheat oven to three hundred
• 1:00:29
  Speaker 3: and fifty degrees fahrenheit, moderate grease nine by five by
• 1:00:33
  Speaker 3: three inch loaf pan. Mix flour, baking powder, and salt. Thoroughly.
• 1:00:37
  Speaker 3: Mix sugar, fat, and eggs together until light and fluffy.
• 1:00:41
  Speaker 3: Stir in bananas. Add dry ingredients and stir just until smooth.
• 1:00:46
  Speaker 3: Pour into pan. Bake until firmly set. When lightly touched
• 1:00:50
  Speaker 3: in center fifty to sixty minutes. Bread may crack across top.
• 1:00:55
  Speaker 3: Cool on rack. Remove from pan after ten minutes. End
• 1:01:01
  Speaker 3: of section seven. Section eight of selections from ant Sammy's
• 1:01:11
  Speaker 3: radio recipes and USDA favorites. This is a LibriVox recording.
• 1:01:16
  Speaker 3: All LibriVox recordings are in the public domain. For more
• 1:01:20
  Speaker 3: information or to volunteer, please visit LibriVox dot org. Read
• 1:01:24
  Speaker 3: by Betty B. Selections from Aunt Sammy's radio recipes and
• 1:01:29
  Speaker 3: USDA favorites by Ruth van Diemon and Fanny Walker Yeatman
• 1:01:35
  Speaker 3: recipes from the nineteen seventies. Desserts sour cream cookies four
• 1:01:42
  Speaker 3: dozen cookies butter or margarine, softened, one half cup sugar,
• 1:01:47
  Speaker 3: one cup eggs, beaten, two vanilla, one teaspoon flour unsifted
• 1:01:52
  Speaker 3: one in, three quarter cups salt, one half teaspoon, baking soda,
• 1:01:57
  Speaker 3: one quarter teaspoon nutmeg, one half tea spoon sour cream,
• 1:02:01
  Speaker 3: one half cup nuts, chopped one cup. Preheat oven to
• 1:02:05
  Speaker 3: three hundred seventy five degrees fahrenheit, moderate greaze. Baking sheets.
• 1:02:11
  Speaker 3: Beat fat and sugar together until creamy. Beat in eggs
• 1:02:14
  Speaker 3: and vanilla. Stir flour, salt, baking soda, and nutmeg together.
• 1:02:19
  Speaker 3: Mix flour mixture, sour cream and nuts with fat mixture.
• 1:02:22
  Speaker 3: Drop dough from a teaspoon on to baking sheets. Space
• 1:02:26
  Speaker 3: cookies about two inches apart by ten to twelve minutes,
• 1:02:30
  Speaker 3: or until lightly browned around the edges. Baked pastry shell
• 1:02:34
  Speaker 3: eight or nine inch pastry shell six to eight servings.
• 1:02:38
  Speaker 3: Flour unsifted, one cup salt, one half teaspoon shortening or lard.
• 1:02:43
  Speaker 3: One third cup cold water about two tablespoons. Preheat oven
• 1:02:48
  Speaker 3: to four hundred fifty degrees fahrenheit very hot. Mix flour
• 1:02:52
  Speaker 3: and salt thoroughly. Mix in fat only until mixture is crumbly.
• 1:02:56
  Speaker 3: A pastry blender, two table knives, or a fork may
• 1:03:00
  Speaker 3: be used for mixing. Add a little water at a
• 1:03:02
  Speaker 3: time while mixing lightly. Dough should be just moist enough
• 1:03:06
  Speaker 3: to cling together when pressed. For easier handling, cover dough
• 1:03:10
  Speaker 3: tightly and let stand a few minutes. Shaped dough into
• 1:03:14
  Speaker 3: a ball. Roll out on a lightly flowered surface until
• 1:03:17
  Speaker 3: the dough is at least an inch wider all around
• 1:03:20
  Speaker 3: than the pie pan. Full dough in half for easier
• 1:03:23
  Speaker 3: lifting and centering in pie pan. Smooth pastry into place,
• 1:03:28
  Speaker 3: lifting edges as necessary to eliminate air bubbles. Trim off
• 1:03:32
  Speaker 3: irregular edges, leaving about one half inch beyond edge of pan,
• 1:03:37
  Speaker 3: fold under to edge of pan, shape edge into plane
• 1:03:40
  Speaker 3: or fancy rim as desired. Prick bottom and sides well
• 1:03:44
  Speaker 3: with the fork before baking. Bake twelve to fifteen minutes
• 1:03:48
  Speaker 3: until gold and brown cool before filling. Variations pastry shell
• 1:03:55
  Speaker 3: filled before baking. Do not prick the pastry, fill and
• 1:03:58
  Speaker 3: bake as directed in high filling recipe Pastry for two
• 1:04:02
  Speaker 3: crust pie double the recipe for baked pastry shell. Form
• 1:04:07
  Speaker 3: dough into two balls, one slightly larger than the other.
• 1:04:10
  Speaker 3: Roll out larger ball, and fit into pie pan. Roll
• 1:04:14
  Speaker 3: remaining dough for top crust. Make small slits to let
• 1:04:17
  Speaker 3: steam escape during baking. Put filling into pastry lined pan
• 1:04:22
  Speaker 3: and top with second crust, fold edges of pastry under,
• 1:04:25
  Speaker 3: and press together firmly to seal. Bake as directed in
• 1:04:29
  Speaker 3: pie recipe Apple pie nine inch pie six to eight servings.
• 1:04:35
  Speaker 3: Pastry for two crust pie. One sugar, three quarter cup cornstarch,
• 1:04:41
  Speaker 3: one tablespoon cinnamon, one half teaspoon apples tart pared sliced
• 1:04:47
  Speaker 3: six cups. Preheat oven to four hundred degrees fahrenheit hot.
• 1:04:52
  Speaker 3: Prepare pastry, Mix dry ingredients lightly with apples in a bowl.
• 1:04:56
  Speaker 3: Put filling into pastry line nine inch pan, top with
• 1:05:00
  Speaker 3: second crust, fold edges of pastry under, and pressed together
• 1:05:04
  Speaker 3: firmly to seal. Take fifty to sixty minutes, or until
• 1:05:08
  Speaker 3: filling is bubbly and crust is lightly browned. Apple turnovers
• 1:05:13
  Speaker 3: six turnovers. Pastry flour unsifted, one and one half cups salt,
• 1:05:19
  Speaker 3: three quarter teaspoon shortening, one half cup cold water, about
• 1:05:23
  Speaker 3: three tablespoons butter or margarine, two tablespoons filling apples, tart
• 1:05:29
  Speaker 3: pared sliced, one and one half cups sugar, one quarter
• 1:05:33
  Speaker 3: cup salt, one eighth teaspoon cinnamon, one quarter teaspoon nutmeg
• 1:05:38
  Speaker 3: one eighth teaspoon. Mix flour and salt thoroughly. Mix in
• 1:05:42
  Speaker 3: shortening only until mixture is crumbly. A pastry blender, two
• 1:05:47
  Speaker 3: table knives, or a fork may be used for mixing.
• 1:05:50
  Speaker 3: Add water a little at a time, mixing lightly. Dough
• 1:05:54
  Speaker 3: should be just moist enough to cling together when pressed.
• 1:05:57
  Speaker 3: Shaped dough into a ball. Roll out on a lightly
• 1:06:00
  Speaker 3: flowered surface until dough is about twelve by twelve inches.
• 1:06:04
  Speaker 3: Dot with butter or margarine. Fold pastry so that two
• 1:06:08
  Speaker 3: sides meet in center. Press folded pastry with fingers, fold
• 1:06:12
  Speaker 3: ends to center, and press with fingers. Wrap in waxed
• 1:06:16
  Speaker 3: paper and chill. Divide pastry into six balls. Roll each
• 1:06:20
  Speaker 3: ball out on a lightly flowered surface to make a
• 1:06:23
  Speaker 3: six inch square. Preheat oven to four hundred degrees fahrenheit hot.
• 1:06:29
  Speaker 3: Place about one quarter cup apples onto half of each
• 1:06:32
  Speaker 3: pastry square, about one half inch from edges, so that
• 1:06:36
  Speaker 3: when top is folded over, the turnover will be triangular.
• 1:06:40
  Speaker 3: Mix sugar, salt, cinnamon, and nutmeg. Sprinkle apples with sugar mixture.
• 1:06:45
  Speaker 3: Moisten edges of pastry squares, Fold pastry diagonally over apple mixture.
• 1:06:51
  Speaker 3: Seal edges with a fork. Prick tops of turnovers. Bake
• 1:06:55
  Speaker 3: until lightly browned, about twenty five to thirty minutes. Gingerbread
• 1:07:00
  Speaker 3: shortening one half cup brown sugar packed, one third cup egg,
• 1:07:05
  Speaker 3: one light molasses, one half cup flour, unsifted, one and
• 1:07:09
  Speaker 3: one half cups salt, one half teaspoon baking soda, three
• 1:07:14
  Speaker 3: quarter teaspoon ginger, one half teaspoon cinnamon, one half teaspoon
• 1:07:19
  Speaker 3: boiling water one half cup. Preheat oven to three hundred
• 1:07:22
  Speaker 3: fifty degrees fahrenheit, moderate grease an eight by eight by
• 1:07:26
  Speaker 3: two inch pan. Beat shortening and sugar until creamy. Add
• 1:07:31
  Speaker 3: egg and molasses. Beat well mixed dry ingredients surly. Add
• 1:07:36
  Speaker 3: to molasses mixture alternately with boiling water. Beat After each edition,
• 1:07:42
  Speaker 3: pour batter into pan. Make thirty five to forty minutes.
• 1:07:46
  Speaker 3: Serve warm cheese cake nine inch cake twelve servings swy
• 1:07:51
  Speaker 3: back crumbs one cup butter or margarine melted, two tablespoons sugar,
• 1:07:56
  Speaker 3: two tablespoons cinnamon, one quarter teaspoon cream, cheese softened, sixteen
• 1:08:01
  Speaker 3: ounces sugar, one half cup flour, two tablespoons salt, one
• 1:08:07
  Speaker 3: half teaspoon lemon rine grated, one lemon, lemon juice, one lemon, egg, yolks,
• 1:08:13
  Speaker 3: five sour cream, one cup vanilla, one half teaspoon egg whites,
• 1:08:18
  Speaker 3: five mixed crumbs, melted fat, sugar, and cinnamon. Line bottom
• 1:08:23
  Speaker 3: of nine inch spring form pan with three quarter cup crumbs,
• 1:08:27
  Speaker 3: saving remaining crumbs for top. Preheat oven to three hundred
• 1:08:31
  Speaker 3: twenty five degrees fahrenheit. Slow, beat cheese until soft. Mix
• 1:08:36
  Speaker 3: in sugar, flour, and salt. Stir in lemon, rind and juice.
• 1:08:39
  Speaker 3: Add yolks, one at a time, beating after each edition.
• 1:08:43
  Speaker 3: Add sour cream and vanilla. Mix well. Beat egg whites
• 1:08:47
  Speaker 3: until stiff. Fold egg whites into cheese mixture. Pour mixture
• 1:08:51
  Speaker 3: into pan, cover with remaining crumbs. Bake one hour or
• 1:08:55
  Speaker 3: until set cool on cake rack. Refrigerate sponge cake roll
• 1:09:01
  Speaker 3: cake flour unsifted one cup or all purpose flour unsifted,
• 1:09:06
  Speaker 3: one cup less two tablespoons baking powder, one teaspoon salt,
• 1:09:11
  Speaker 3: one quarter teaspoon eggs, three sugar, one cup water, one
• 1:09:15
  Speaker 3: third cup vanilla, one teaspoon confectioner sugar, one quarter cup
• 1:09:21
  Speaker 3: filling as desired. Preheat oven into three hundred seventy five
• 1:09:24
  Speaker 3: degrees fahrenheit moderate Line a fifteen by ten by one
• 1:09:28
  Speaker 3: inch pan with foil or heavy paper, grease, mix flour,
• 1:09:33
  Speaker 3: baking powder, and salt. Thoroughly beat eggs about five minutes
• 1:09:37
  Speaker 3: until thick and lemon colored and heavy peaks cling to
• 1:09:41
  Speaker 3: lifted beet. Beat in sugar one tablespoon at a time.
• 1:09:44
  Speaker 3: Slowly mix in the water and vanilla. Gently mix or
• 1:09:48
  Speaker 3: fold in dry ingredients only until batter is smooth. Pour
• 1:09:51
  Speaker 3: into pan. Bake twelve to fifteen minutes, just until center
• 1:09:55
  Speaker 3: is firm when lightly touched. Place a sheet of foil
• 1:09:58
  Speaker 3: or wax paper on a sprinkle with about three quarters
• 1:10:02
  Speaker 3: of the confectioner sugar. Turn cake onto foil or paper.
• 1:10:07
  Speaker 3: Peel foil or paper from cake, and quickly trim away
• 1:10:10
  Speaker 3: any crusty edges. Cool on rack. Spread cake with a
• 1:10:14
  Speaker 3: filling as desired see note. Starting with the narrow edge.
• 1:10:18
  Speaker 3: Roll cake, play seamed down, sift remaining confection or sugar
• 1:10:22
  Speaker 3: over top. Note for the filling, use jelly or jam,
• 1:10:27
  Speaker 3: or use whipped dessert topping or sweetened flavored whipped cream
• 1:10:31
  Speaker 3: alone or with fresh blueberries or sliced sweetened strawberries well drained.
• 1:10:36
  Speaker 3: Or fill a chilled roll with slightly softened ice cream
• 1:10:40
  Speaker 3: and place in freezer until used. Yellow Chiffon cake ten
• 1:10:45
  Speaker 3: inch cake fifteen servings oil, one half cup egg yolks,
• 1:10:50
  Speaker 3: four water, three quarter cup vanilla, one and a half
• 1:10:53
  Speaker 3: teaspoons cake flour, unsifted, two cups sugar, one and one
• 1:10:58
  Speaker 3: half cups baking powder, too, one half teaspoons salt, one teaspoon,
• 1:11:03
  Speaker 3: egg whites, four cream of tartar one half teaspoon. Preheat
• 1:11:08
  Speaker 3: oven to three hundred and fifty degrees fahrenheit moderate. Place oil, unbeaten,
• 1:11:12
  Speaker 3: egg yolks, water and vanilla in mixing bowl and mix well.
• 1:11:16
  Speaker 3: Mix dry ingredients surly and add to liquid mixture. Beat
• 1:11:20
  Speaker 3: until smooth. Pour egg whites into large mixing bowl. Add
• 1:11:23
  Speaker 3: cream of tartar, beat until very stiff peaks are formed.
• 1:11:27
  Speaker 3: Fold egg yolk mixture gently into egg white mixture. Pour
• 1:11:31
  Speaker 3: batter immediately into ungreased ten inch two pan. Maake about
• 1:11:35
  Speaker 3: one in one quarter hours, or until top is springy
• 1:11:38
  Speaker 3: to touch. Invert cake in pan until cool. Serve plain,
• 1:11:42
  Speaker 3: or topped with a lemon or chocolate glaze. End of
• 1:11:48
  Speaker 3: section eight. End of selections from Aunt Sammy's radio recipes
• 1:11:54
  Speaker 3: and USDA Favorites by Ruth Van Diemon and Fanny Walker
• 1:11:58
  Speaker 3: Yeatman