Radio Mirror (Nov 1936-Apr 1937)

put mneic in you nmiiK Friendly, lovable Ma Perkins, with her homely philosophy, as played by Virginia Payne, is heard five times a week over the NBC network, and sponsored by Oxydol. JUST hearing Ma Perkins on the air would be enough to tell you that she has grand ideas about food. But talk with her for only a few minutes and you'd be really sure. She makes you see visions of spoon bread and waffles, luscious, spicy desserts, and dumplings with gravy. In the old housewives' calendars Friday was always baking day, the day when bread and cookies, cakes and pies, were prepared for the coming week. What an exhausting day it was! And how dull and unappetizing those foods, so fresh and delicious on Friday, seemed when they appeared at table some days later. How much pleasanter — and more sensible — is our modern baking magic which brings freshly baked foods to every meal, glorifying even the hurried, grumbling before-business breakfast into a gracious start for the day. Ma Perkins belongs to the "hot breads for breakfast" school, and no nonsense about their being hard to make or difficult to digest. Rice spoon bread is one of the leaders in her household, and if you wonder why, just try it on your family some morning and wait for their verdict. Rice Spoon Bread 3 tbl. white cornmeal % cup flour 1 cup cooked rice 54 2 eggs, separated 1 tsp. salt 1 tbl. sugar ARE YOU AN OLD-FASHIONED KITCHEN MECHANIC? LET MA PERKINS TELL YOU ABOUT SOME UP-TO-DATE RECIPES By MRS. MARGARET SIMPSON 2 tsp. baking powder 1 tbl. butter 1 cup milk 1 cup boiling water Pour boiling water over cornmeal and mix together. Sift in sugar, salt and flour. Cook in double boiler until thick. Stir in rice and butter. Beat together egg yolks, baking powder and milk, and stir into rice and cornmeal mixture. Fold in stiffly beaten egg whites. Pour into greased baking dish, set in pan containing an inch of hot water and bake in a moderate oven for forty minutes. Everyone likes waffles, of course, but until you have tried Ma Perkins' orange waffles you just can't realize how delicious they can be. Since she often serves them to her Sunday night supper guests, she believes in saving time and trouble by using one of the prepared pancake flours. She mixes the flour and liquid according to the directions which come with the package, adding one beaten egg and two tablespoons of grated orange rind for every two cups of the prepared pancake mixture. The waffles are served with orange slices, or orange marmalade, but they also may be served as a dessert with whipped cream to which grated orange rind and a few drops of orange juice have been added. Nothing could be better on a cold winter night than veal pot pie with dumplings, and if you have been neglecting this dish get to work today with this recipe given to me by Ma Perkins. Veal Pot Pie lbs. shoulder of veal, in inch cubes onion tsp. salt tsp. pepper l/2 tsp. Worcestershire sauce 2 cups diced potatoes % cup tomato catsup 3 tbl. flour Vz cup cold water Dumplings Cover veal and onion, which has been cut in quarters, with cold water, bring to a boil slowly and simmer for an hour and a half. Remove from fire and cool until the fat congeals on the surface. Return to fire and again bring to a slow boil. Add salt, pepper and Worcestershire sauce. Add potatoes and continue cooking until potatoes are nearly done. Add catsup and thicken with flour blended with cold water. {Continued on page 104)