Daily News from New York, New York • 97

'10 4 MSI 'AUNT SAMMYS tallllliiillMil: riri nrnnrc ririicriv. 12 WWW tVL13LU 1 JBk. m. Ai VW UUU UUU I 1 THE GREAT DEPRESSION COOKBOOK i WELSH RABBIT 1 pint milk 4 Tablespoons melted butter or other fat 4 tablespoons flour i teaspoon salt Vt pound cheese, shaved thin Tabasco sauce Onion juice Soy sauce 1 egg Heat milk in a double boiler. Mix the melted' flour and salt, and stir into them a small quantity of heated milk.

Add this to the remainder of milk, stir until thickened, add- cheese and a few drops of the seasonings. Beat lightly until the cheese has melted. Pour a little o5 cheese mixture into well-beaten egg, then add to the rabbit and cook for 2 or 3 minutes longer. Serve on thin fast or crackers. FRIED CARROTS AND APPLES 6 medium sized carrots 6 tart apples 2 tablespoons fat 1 tablespoon sugar '4 teaspoon salt Scrape carrots and cut lengthwise into thin slices.

Pare apples, or leave skin on. as preferred. Core, cut into slices about a fourth of an inch thick. Place a single layer of apples and carrots in a large skillet with fat, cover tightly and cook until well browned. Turn and brown other side.

Just before cooking is finished, sprinkle with sugar and salt. Serve on hot plotter. First a layer of carrots; then a layer of apples, that the two can be lifted together. tn i The original green covered "Aunt Sammy's Radio Recipes" was a solid paperbound book available free for the asking from the USDA. Today's version, as much fun for social historians as for cookbook buffs, is published by Universe Books, and costs (such is life) $4.95.

Happy Days Are Here Again in nostalgic cookbook LjUkmMKr tJl-z. "vc fgiPtki I ijwt -4 4 I I '4. t- I I I i i 'a 1 i I By ELLA ELVIN A backward glance reminds us of many forgotten things, and a measurement still can be made of how far we have come. Perhaps too far. Martin Grief gives us an opportunity to look at '20s and '30s kitchens jn his Introduction to an illustrated reprint called "Aunt Sammy'a Radio Recipes." He found It when he was researching those years for a book, and came upon a government publication put out by USDA home economists.

Free, at that time, Grief's new version is now available in spiral bind from Universe Books, N. for $4.95. Chat gave fps The recipes originally were given on radio, starting in 192G during a daily 15-minute broadcast called Housekeeper's Chat. Scripts for the daily program were prepared by the Bureau of Home Economics and made available to small stations from coast to coast. At one time 150 different women were reading scripts in different locations.

The chat gave tips on a wide variety of subjects, including cleaning, cooking, buying, child care and nutrition. In reading 19 years of scripts of the show (it ran until 1914), Grief learned much of the flavor of the times. "There was a reference In one chat In 1932, or 1933, to the severe shortage of Mason jars for canning, and Aunt Sammy remarked that it reminded her of a similar shortage in World War I when the slogan was 'we can can cans and the kaiser too," ays Grief. Scripts show changes "The scripts show changes In time and attitude. Feople were just becoming vitamin-conscious and wanted to know more.

Aunt Sammy covered a wide range of subjects, including elementary -plumbing, and how to clean your stove. In 1931 there was a mention of electric ranges. Most people had coal or kerosene. At that time there was a reference to the mechanical refrigerator, though Aunt Sammy still rvt directions for ice cream made with the hand-cranked freezer." Grief says that the Housekeeper's Chat changed lnjto the National Farm and Home Hour without Aunt Sammy. "She was definitely a feminist.

She tried to make her recipes fast, efficient and economical. In one script she said 'I arrange my work so as to spend as little time as possible in the kitchen. There are more important things to do'." Grief himself feels that in today's economy Aunt Sammy (her name comes from the fact that she was supposed to be married to Uncle Sam) is particularly relevant. Her recipes are familiar, and, in a more sophisticated era, they seem a little dated. Still, they are solidly nutritious if not completely budget-wise according; to today's standards.

1 -J i i Refrigerators, still novel items in the early '30s, were priced about the same as they are today, and there was a dearth of canning supplies, then, as wed. Kitchens, such as the one on the left, tended to be quite simple. All are illustrated in Aunt Sammy's Radio Recipes. I.