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1 cup brown sugar, packed
1 cup white sugar
1 cup shortening
2 beaten eggs
2 cups flour
½ teaspoon salt
1 teaspoon baking powder
1 cup shredded coconut
3 cups quick rolled oats
½ cup chopped nuts
1 teaspoon vanilla
1 teaspoon baking soda

Cream shortening well, and blend in sugars and eggs. Sift dry ingredients all together and add to first mixture. Stir in the vanilla, coconut, oats and nuts. Mix well. Drop from a teaspoon or form into balls the size of walnuts, onto greased baking sheet. Flatten each ball with the bottom of a glass which has been dipped in water. Bake about seven minutes in 375° oven. Makes about seven dozen. (Mrs. Daryle Fox, Fayette, Iowa)


1 cup sugar
¼ cup soft shortening
2 eggs
½ teaspoon salt
½ teaspoon cinnamon
¼ teaspoon nutmeg
1 cup flour
1 teaspoon soda
2 cups cut up apples
½ cup nuts

Mix sugar and shortening. Add eggs one at a time, mixing after each addition. Add salt, cinnamon and nutmeg and mix again. Add remaining ingredients and turn into a well greased nine inch pie pan. Pull batter to edge of pan, making the center lower than on the sides. Bake for 40 minutes or until done at 350°


1 egg
½ teaspoon dry mustard
½ teaspoon salt
2 tablespoons vinegar
1 cup salad oil
1½ tablespoons sugar

Break eggs into blender container. Add mustard, salt and vinegar. Add ¼ cup of the oil. Cover and blend at low speed. Then uncover and pour in remaining oil in a steady stream while continuing to blend.


1 onion, cut up
1 clove garlic
1 can tomato soup, undiluted
1 cup salad oil
¾ cup vinegar
1 teaspoon prepared mustard
2 teaspoons WOR Sauce
¾ cup sugar
1 teaspoon celery salt
1 teaspoon paprika
1 teaspoon salt
1 tablespoon boiling water

Put onion and garlic in blender container and blend to mush. Then add all but boiling water and blend thoroughly. Then blend in boiling water to prevent separation of oil while storing in refrigerator. Makes one quart.


Make a standard white sauce and pour over 1½ pounds frozen french fries in a two-quart casserole. Salt to taste. Bake for thirty minutes at 350°. Take out of oven and top with cheese. Return to oven for 10 minutes.

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1 package active dry yeast or 1 cake compressed yeast
¼ cup water
1 envelope onion soup mix
2 cups water
2 tablespoons sugar
1 teaspoon salt
2 tablespoons grated Parmesan Cheese
2 tablespoons shortening or salad oil
6 to 6½ cups sifted enriched flour
Corn meal

Soften dry yeast in ¼ cup warm water or compressed yeast in lukewarm water. Combine soup mix and 2 cups water; simmer covered 10 minutes. Add sugar, salt cheese and shortening. Stir. Cool to lukewarm. Stir in 2 cups of the flour and beat well. Stir in yeast. Add enough of the remaining flour to make a moderately stiff dough. Turn out on lightly floured surface. Cover and let rest 10 minutes. Knead till smooth and elastic (8 to 10 minutes). Place in a lightly greased bowl, turning once to grease surface. Cover and let double in warm place (1¼ to 1½ hours). Punch down; divide in half. Cover and let rest ten minutes. Shape in 2 long loaves, tapering ends. Place on greased baking sheet sprinkled with corn meal. Gash tops diagonally, 1/8 to ¼ inch deep. Cover and let almost double (about 1 hour). Bake in moderate oven (375°) 20 minutes. Brush with mixture of one egg white and one tablespoon water. Bake 10 to 12 minutes longer or until done. Mrs. R. K. Andrews, Cedar Rapids, Iowa)


1 large head of cabbage
½ pound hamburger or chopped round steak
1 cup rice, cooked
1 onion, minced
2 tablespoons fat
1 teaspoon salt
¼ teaspoon pepper
1 can tomato soup
½ cup sour cream

Remove outer leaves from cabbage head and cook 5 minutes or until leaves are flexible to roll. Drain and cool. Add onion to fat and brown slightly. Combine meat, rice and seasonings. Drop teaspoon of mixture on stem end of each cabbage leaf. Roll from rib end and fasten securely. Place bundles in baking pan and pour soup mix over. Either bake at 350° for 45 minutes or simmer slowly until tender. Add sour cream 5 minutes before serving. Serves six.


Grease inside of double boiler. In greased double boiler, beat 1 cup sugar, ½ cup shortening and 2 well beaten eggs together. Dissolve 1 teaspoon soda in ½ cup hot water and add with 2 cups bread crumbs and 1 cup raisins or dates. Let steam for 1½ hours.


1½ cups cottage cheese
2 tablespoons cream
½ cup sugar
3 eggs
Juice and rind of one lemon or 1 teaspoon of vanilla
1 teaspoon melted butter

Press cheese through colander or blend Beat eggs until light. Add with other ingredients to cheese. Beat until smooth. Line a deep pie dish with plain pastry. Fill with mixture. Bake in quick oven (375°) for 30 minutes.


1 pound Braunschweiger
¼ cup mayonnaise
¼ teaspoon garlic salt
2 tablespoons dill pickle juice
1 teaspoon WOR Sauce
3 drops Tabasco Sauce
1 package (8 ounces) Cream Cheese
½ to ¾ cup chopped dill pickle
¼ cup or more of chopped onion
½ cup chopped salted peanuts

Mash meat, add mayonnaise, pickle juice, WOR sauce, Tabasco sauce, garlic salt and half of the cream cheese. Mix until smooth. Stir in the chopped pickle and onion. Pack firmly into a bowl and chill well for several hours. Turn out on a plate. Frost with the other half of the cream cheese. Chill well again. Sprinkle with the crushed peanuts just before serving. (Mrs. Delbert Sands, Rock Falls, Illinois)


1 package chocolate chips
1 package butterscotch chips
1 cup chinese noodles
1 cup peanuts

Melt chips together and pour over noodles and peanuts. Stir and drop by teaspoons on wax paper.

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1 package (3 ounce) Lemon, Orange or Mixed Fruit flavored gelatin
¼ cup sugar
1 cup boiling water
1 cup grape juice
1 envelope Dream Whip

Dissolve gelatin and sugar in boiling water and add grape juice. Chill until partially set. Whip Dream Whip and blend into gelatin. Pour in mold or gelatin cups.


1 cup warm (not hot) water
1 package cake or dry yeast
1 teaspoon sugar
1 teaspoon salt
2 tablespoons salad oil or olive oil
3½ cups sifted flour

Stir yeast in water until dissolved. Stir in sugar, salt and salad oil. Add 2 cups of the flour and beat until smooth. Stir in rest of flour. Turn out on floured board and knead until smooth and elastic. Place in greased bowl and brush top with shortening. Cover and let rise until double (about 45 minutes).

6 ounce can of tomato paste
½ cup water
1 teaspoon salt
1 teaspoon crushed oregano
dash of pepper
½ pound Mozzarella cheese
4 teaspoons olive or salad oil
4 tablespoons grated Parmesan cheese

Mix tomato paste, water, salt, crushed oregano and pepper for pizza sauce When dough is double in bulk, punch down and divide in half. Place on greased sheets. Stretch and roll to size (12 inch circles). Arrange ¼ pound of Mozzarella cheese on each circle of dough. Sprinkle 2 tablespoons olive or salad oil over that and top with 2 tablespoons grated Parmesan cheese. Bake at 400° for 25 minutes.


Poach 1 pound beef liver in a small amount of water for 5 minutes and turn once. Slice into thin strips (½ inch). Melt 3 tablespoons butter in skillet and add thinly sliced onion. Brown. Add liver and cook for 10 minutes. Pour one can of cream of mushroom soup, undiluted, over the liver. Cook for 10 to 15 minutes over low heat. Serve over rice.


Arrange marbles in a glass container and over the marbles, pour the following in the order given:

4 tablespoons bluing
4 tablespoons salt
4 tablespoons water
1 tablespoon ammonia
3 drops mercurochrome

After a few days your chemical garden should start growing. Interesting color effects can be produced by using various food colors on the growing formations.


Combine a couple ounces of whiting with a couple tablespoons of household ammonia and a few drops of olive oil. Then add enough water to make as thick as cream. Apply polish and let dry. Then remove and polish with soft dry cloth.


1½ pounds beef liver
3 tablespoons lemon juice, fresh, frozen or canned
¼ cup flour
1 teaspoon salt
¼ teaspoon pepper
dash of basil
1/3 cup light cream or top milk
¼ cup minced onion
2 well beaten eggs
1 clove garlic, minced
1½ to 2 cups cracker crumbs
½ cup fat

Sprinkle liver with lemon juice. Combine flour, salt, pepper and basil and dredge liver in this mixture. Then dip in mixture of milk, onion, eggs and garlic, then in crumbs. Fry quickly on both sides in hot fat.


Crush a double handful of ice and sprinkle it with a handful of salt. Stir this solution with the bulb end of the thermometer. Within a minute or two, the mercury will be drawn down into the bulb. While the mercury is in the bulb, lightly tap the end of the thermometer against the palm of the hand so that the entrapped air will be released. After this, you should see an unbroken mercury column when exposed to room temperature. May have to repeat.

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2 cups plus 2 tablespoons sifted all purpose flour
¾ teaspoons salt
1 cup soft butter or margarine
2 egg yolks
¼ cup light cream
2 tablespoons dry white wine

Sift flour and salt into bowl. Cut in butter. Add combined egg yolks, cream and wine and mix with fork until blended and smooth. Knead lightly in bowl until bubbles begin to appear on the surface of the bowl. Cover and chill for 1 hour. Roll to 1/8 inch thickness on floured board. Fold twice lengthwise and then crosswise. Chill for 5 minutes. Roll and fold twice more. Store wrapped in moisture proof paper, in refrigerator, until needed.


Cook two slices bacon until crisp and then crumble. In the bacon fat, cook ½ pound chicken livers. Chop livers fine and mix with bacon and a little mayonnaise and season to taste. Roll pastry 1/8 inch thick. Cut into 2 inch rounds. Put a spoonful of filling on each round and fold over, pinching edges to ether. Prick top wit a fork and crimp around curved edge. Brush with egg yolk beaten with 1 tablespoon milk. Bake in preheated 450° oven for 10 minutes. Excellent for canapés.


Mince half of a 12-ounce can of corned beef and ¼ cup undiluted cream of mushroom soup from a 10½ ounce can, one grated small onion and 2 chopped parsley sprigs. Season to taste.

Roll pastry into a rectangle (16 by 8 inches) on floured board. Cut into eight 4 inch squares. Spoon meat mixture on one corner of each square. Moisten edges with water, fold over in triangles and crimp edges with fork. Brush with undiluted evaporated milk. Put on cookie sheet and bake in preheated 425° for about 20 minutes. Dilute remaining soup with 1/3 cup milk, heat, add ½ teaspoon WOR Sauce. Serve as sauce for turnovers.

Any fruit pie filling can be used for fruit turnovers. They can be iced with any clear icing. (Beatrice Narber, Cedar Rapids, Iowa)


¼ cup sugar
¼ cup cornstarch
¼ teaspoon salt
1 cup boiling water
1 cup orange juice
2 tablespoons lemon juice
¼ cup margarine
3 to 4 cups cooked carrots

In a saucepan, combine sugar, cornstarch and salt. Mix well. Stir in boiling water gradually, stirring constantly to keep smooth. Cook over low heat, stirring until clear and thickened. Remove from heat. Add fruit juices and margarine, stirring smooth. Set over hot water while carrots cook. Fold in cooked carrots. Cover and keep hot 10 to 15 minutes before serving.


1 one pound can sour pie cherries
2 tablespoons cornstarch
1 teaspoon grated orange rind
½ cup orange juice unsweetened
¼ cup sugar or 1 teaspoon liquid sweetener
1 stick cinnamon
5 whole cloves
1/8 teaspoon salt
1/8 teaspoon red food coloring

Drain cherries and reserve liquid. Blend liquid with remaining ingredients in a saucepan. Cook over medium heat, stirring constantly until thick. Stir in cherries and serve hot over ham slices. If you use artificial sweetener the calorie count is 19 calories for 2 tablespoons. (Mrs. Orrin Gleason, Marengo, Iowa)


Flour chicken and brown well. Remove from pan. In the same pan, brown chopped mushrooms, one chopped onion, and 1 green pepper, cut into strips. Add one can of undiluted tomato soup and 1 small can tomato paste. Add two cups water, 1 bay leaf and a dash of oregano. Salt and pepper to taste. Return chicken to pan and simmer one hour. Before serving, bone chicken and serve with spaghetti.


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