This episode is from the WNYC archives. It may contain language which is no longer politically or socially appropriate.

Mrs. Gannon discusses the many uses of ground cayenne pepper. She distinguishes cayenne from the the other red spices, paprika and red pepper. Red pepper and cayenne must be used with caution and judgment. Cayenne peps up most meats and goes well with cheese - try a dash on a Welsh rarebit.

Mrs. Gannon provides the recipe for cheese croquettes with a pinch of cayenne.

Cottage or cream cheese with a dash of cayenne makes a lovely spread for canapes.

Mrs. Gannon reminds listeners about the best storage methods for spices.

She goes on to discuss the markets. Pineapple, asparagus, romaine lettuce are all available.

The low to moderate cost menu follows:

Lunch:
Mongol soup
Cottage cheese salad
Corn muffins and margarine
Chocolate chip cookies
Milk

Dinner:
Lamb shanks
Canned lima beans
Tossed greens with radishes
Date and nut bread and margarine
Chilled canned peaches
Cookies
Coffee or tea for adults, milk for children

Audio courtesy of the NYC Municipal Archives WNYC Collection

WNYC archives id: 71725
Municipal archives id: LT4078