Research has provided a group of publications for the consumer on specific foods such as fruits, vegetables, eggs, beef, poultry, cheese, milk, and soybeans. The series is designed to give information about buying, storing, and using specific commodities. These and other publications help consumers use a wide variety of foods to obtain nutritious, appetizing, and economical meals. Providing directions for home canning and freezing is another service of the Consumer and Food Economics Institute. Publications give safe procedures for preserving fruits, vegetables, meats, and poultry. Many thousands of these publications have been distributed to consumers, and the procedures have been widely used by others who make recommendations to the public about food preservation. Still other publications tell how to store food properly for maximum quality and safety. This 50th anniversary recipe collection includes recipes from current publications and a selection of recipes from the first edition of “Aunt Sammy’s Radio Recipes.” All of these recipes have been retested in the laboratory and found acceptable by taste panels. RECIPES FROM THE 1920’s ... Soups Onion Soup Au Gratin 3 cups meat broth. 6 medium-sized onions, chopped. ½ teaspoon salt. 4 tablespoons flour. 2 tablespoons cold water. Pepper. Toast. Parmesan cheese. Cook the chopped onions in a small amount of water until tender. Add 2 tablespoons of fat from the meat broth or the same quantity of butter and let the onions cook down in this until they are yellow. Mix them with the meat broth and salt and thicken with the flour and cold water which have been blended. Cook for a few minutes. Season with pepper as desired. Pour the soup into bowls or soup plates, place on top a round or slice of toasted bread, and sprinkle grated cheese over the bread and soup. Serve at once. Milk-Vegetable Soups Milk-vegetable soups are made from cooked vegetables (chopped or sliced) and milk slightly thickened. The vegetables may be asparagus, peas, beans of various kinds, celery, potatoes, turnips, carrots, spinach, onions, corn, cabbage, or almost any other vegetable. Some of these are good in combination, such as potatoes and onions, potatoes and turnips, turnips and carrots. 2 cups milk. 1 tablespoon flour or less. 1 tablespoon butter. Salt. ⅔ cup cooked vegetables, finely chopped, mashed or strained. Thicken the milk with the flour as for white sauce. Add the other ingredients. If the vegetable is starchy, use less flour or thin the soup with milk. The vegetables should be finely chopped, mashed, or strained, so that they will blend well with the thickened milk. Main Dishes Shepherd’s Pie