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And back to work. For the Loyds, vacation time is over. But what a nice vacation. We divided our two weeks with my folks in Kentucky and Barbara's folks in St. Louis. We had a most enjoyable time doing nothing. Jim Wicks asked my thanks to him for handling the program be passed on to you for making him feel at home on the Open Line. And that brings us to the month of August, a busy, busy, month. Some vacations to be worked in yet before the children return to school next month. Canning and freezing work should be at a high pitch and those green tomatoes we worried about last month will be big, ripe, and red (we hope).

Our first recipe this month appeared in the Linn County Farm Bureau Women's Favorite Recipe Book and answered a request on the air for home made ice cream.


1 package lemon or orange Jello
1 cup hot water
2 eggs
1 cup sugar
4 cups milk
2 cups whipping cream, not whipped
2 tablespoons vanilla
pinch of salt

Dissolve Jello in hot water and cool. Beat eggs well, add sugar and beat till lemon colored. Combine the two mixtures and stir well. Add remaining ingredients and mix well. Freeze in hand mixer. Or if frozen in refrigerator, when partly frozen, remove, stir well and return to refrigerator. (Mrs. W. Lee Finn)

Jim Wicks aired a recipe for meringue from an Open Line listener in Reinbeck. This recipe first appeared in our very first Open Line bulletin and is due to be repeated for those whose bulletins don't go back that far.


Moisten 1 tablespoon cornstarch in a few tablespoons water. Stir in ½ cup boiling water. Cook till thick and clear. it only takes a few minutes. Cool. Beat three egg whites until foamy, add 6 tablespoons sugar and a pinch of salt. Beat in cornstarch mixture and keep heating till thick. (Mrs. Herbert Bush, Reinbeck, Iowa)

Barbara served this meat loaf to her family of hungry Loyds and from the compliments she received, I believe she could recommend it for your family to enjoy.


2 pounds hamburger
2 eggs, slightly beaten
2 cups bread crumbs
1 cup chopped onion
½ cup chopped green pepper
¼ cup milk
2 tablespoons horseradish
2 teaspoons salt
1/8 teaspoon pepper
1 teaspoon dry mustard
¼ cup catsup

Mix all ingredients except catsup. Shape into loaf and brush catsup over the top. Bake at 350° for one hour, spooning juices over top before serving. Serves eight.

A Tama county listener answered a request for this recipe. It's served with beef or pork heart and is a Czech favorite.


3 cups water
Handful of dill, chopped
3 tablespoons vinegar
1½ cups cream
3 tablespoons flour
12 whole eggs

Cook vinegar and dill in salt water. Mix cream and flour smooth. Add and stir until thick. Add raw eggs and simmer until eggs are done.

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For the lady requesting a cherry dessert recipe and for anyone else with an inclination for cherry desserts, this one should please all.


30 marshmallows
½ cup milk
1½ cups wafer crumbs
¼ cup melted butter
1 cup heavy cream (whipped)
1 can cherry pie mix
1/8 teaspoon almond flavoring

Melt marshmallows in milk over low to medium heat, stirring often. Cool. Mix crumbs and butter, reserving ¼ cup crumb mixture. Press crumbs and butter mixture in bottom of nine inch square cake pan. Fold whipped cream into marshmallow mixture. Spread over crumbs in pan. Combine pie filling and flavoring. Spread evenly over marshmallow mixture. Sprinkle rest of crumbs over top. (Mrs. K. Michelson, Hardy, Iowa)

Here's another delicious dessert, this time using fresh raspberries or maybe strawberries.


1 package Graham crackers
¾ cup sugar
¼ cup butter
1 small package cream cheese
2 eggs
1 teaspoon vanilla
1 quart berries or a little less
1 cup water
4 tablespoons cornstarch

Make crust with graham crackers (crushed), ¼ cup sugar, ¼ cup butter. Pack in bottom of pan or baking dish. Mix cream cheese, ¾ cup sugar, eggs and vanilla with mixer. Pour over crust and bake 15 minutes at 350°. While this is baking, put 1 cup berries through sieve or colander. Add 4 tablespoons cornstarch, ¾ cup sugar, and add 1 cup water to the mashed berries. Mix cornstarch and water before adding. Cook till thick. Let cool. When slightly warm, pour over remaining berries which have been arranged over cream cheese in crust. NOTE: A fresh berry pie can be made using only the berry mixture and fresh berries for the filling. Top this one with Dream Whip or whipped cream. (Sylvia Miatke, Cedar Rapids)

Some of you may wish to pass over this recipe judging from some of the calls on the line when this recipe was given. But then again, there may be a few still wondering how Grandmother used to fix Brains and Eggs,


1 pound pork brains
1 quart water
1 tablespoon vinegar
1 teaspoon salt
½ cup milk
¾ teaspoon salt
¼ teaspoon pepper
3 tablespoons bacon drippings
3 to 6 eggs (optional)

Wash brains and simmer 20 minutes in the water, vinegar, and the 1 teaspoon salt. Drain. In a frying pan, combine bacon drippings, brains, beaten eggs (if used), salt milk and pepper. Cook until lightly brown.

NOTE: This recipe calls for pork brains. If you use veal brains, which some do prefer, you can eliminate the first step of cooking the brains in the water, vinegar and salt for 20 minutes. Be sure to remove the membrane from both the pork and veal brains.

The day we were talking about keeping cookies fresh in cookie jars produced the following recipe. The lady who gave the recipe said she kept them fresh by using the plastic bags left after all the Colonial Sack Bread is gone.


1 cup light brown sugar
2½ cup flour
½ cup shortening
2 teaspoons Baking Powder
2 eggs
Flavoring (1 teaspoon almond or vanilla)
Scant ¼ teaspoon salt

Cream sugar and shortening. (if salted butter or margarine is used, eliminate the salt ingredient. If Crisco or a similar shortening is used, the salt must be added). Add eggs, flour, baking powder and salt if needed. Add flavoring last. Roll and slice: This dough may be refrigerated overnight before slicing if desired and baked the next morning. Bake at 350° for 6 or 7 minutes until done. Brown sugar cookies must be watched rather closely. Bake on ungreased cookie sheet. Bakes 4 dozen. You may also add chocolate or butterscotch chips to the basic cookie recipe and spoon them onto a cookie sheet for variety. (Mrs. E. R. Elliot, Cedar Rapids)

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For anyone who plans to do some canning this summer, here's a handy guide to how much fresh vegetables are needed to make a quart of canned food. It comes from the U. S. Department of Agriculture,

Asparagus...2½ to 4½ pounds
Lima Beans (in the pod)  3 to 5 pounds
Snap Beans....1½ to 2 ½ pounds
Beats without tops.......2 to 3½ pounds
Carrots without tops  2 to 3 pounds
Sweet Corn in husks  ... 3 to 6 pounds
Peas in the pod  ...... 3 to 6 pounds
Spinach and other Greens...2 to 6 pounds

The amount varies with the quality of the product, its maturity and variety. It also depends on the size of the pieces and the way food is canned... raw or hot pack.

If you like to make your own barbeque sauce, and a lot of us do, try this do it yourself version.


1 chopped onion
1 chopped green pepper
2 tablespoons corn oil
1 large can tomatoes
2 cloves garlic (or ½ to 1 teaspoon garlic powder)
6 cloves
1 small bay leaf
2 teaspoons celery seed
2 teaspoons butter
½ teaspoon salt
Coarse black pepper to taste
Dash of cayenne
2 tablespoons brown sugar
Dash of Tabasco sauce
2  tablespoons Worcestershire sauce
4  tablespoons Wine Vinegar or 4 tablespoons lemon juice.

In a skillet, brown onion, and green pepper in corn oil. Add tomatoes, garlic, cloves, bay leaf, and celery seed. Simmer slowly until vegetables are soft. About 30 minutes. Strain. To strained liquid, add remaining ingredients. Heat until very warm to blend ingredients. Use either hot or cold.

TO TAKE OUT PAINT: Equal parts of ammonia and turpentine will take paint spots out of clothing, no matter how long the paint has had to dry. Saturate the spot several times, then wash out with warm soapsuds.


TULIPS: If you dig tulips for the summer, be sure bulbs are stored where the temperature is above 55 degrees but below 75 degrees.

LILACS: Remove lilac flowers as soon as they fade, but don't cut away the two buds at the base of the flower stem. Next year's blooms will come from these.


To keep rabbits away from your garden peas, sprinkle a bit of lime on the growing vines as well as on the ground either side of the row. This will enrich your soil, too, so the lime serves a double purpose.

Pushing carrots slightly into the ground by hand before pulling them seems to loosen the soil around them and they come out easily every time.

Paper cups filled with gelatin salads or desserts and set aside in the refrigerator are nice for children when they eat their lunches outside.

Freeze leftover fruit juice in an ice cube tray and add these squares of cool sweetness to lemonade and other fruit drinks. You will save the otherwise wasted vitamins and an enjoy the extra goodness in the liquid refreshment.

Something to remember when trying to remove onion, fish, garlic, etc., odors from hands, knives, and cutting boards is to always rinse them with cold water, hot water seems to set odors in.

For potato pancakes, instead of using flour, substitute bread crumbs, grated fine. The pancakes are deliciously light and fluffy.

Equal amounts of light shellac and alcohol applied in a thin coat will give limp straw hats enough "oomph" to last the rest of the season.

Embroidery thread may be wound on plastic curlers, which can be snapped shut to keep the thread from unwinding.

Put old socks on the legs of heavy furniture which must be moved. The few minutes time you spend on this will not have to be spent taking long black marks from your floors and linoleum.

Woolen gloves will not shrink as they dry if you stick a standard clothespin, head down, into each glove finger.

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Before adding this recipe for sauerkraut to this month's bulletin, a word of thanks to a gentleman listener to WMT over in Bouton, Iowa for, the recipe Mr. R. F, Welker was reminded of back when he put up the kraut every fall. He use this recipe that appeared in a publication from the United States government. It's an old recipe gut still good today.

For making sauerkraut in the home, 4 or 6 gallon stone jars are considered the best containers, unless large quantities are desired, in which case, kegs or barrels may be used. Select only mature, sound heads of cabbage. After removing all decayed or dirty leaves, quarter the heads and slice off the core portion. For shredding, one of the hand shredding machines which can be obtained on the market is much the best, although an ordinary slaw cutter or a large knife will do. In making sauerkraut, the fermentation is carried out in a brine made from the juice of the cabbage which is drawn out by the salt.

One pound of salt for every 40 pounds of cabbage makes the proper strength of brine to produce the best results. The salt may be distributed as the cabbage is packed. The distribution of 2 ounces of salt with every 5 pounds of cabbage is probably the best way to get an even distribution. Pack the cabbage firmly, but not too full, cover with a clean cloth and a board or plate. On the cover place a weight heavy enough to cause the brine to come up to the cover.

If the jar is kept at a temperature of about 86°F., fermentation will start promptly. A scum soon forms on the surface of the brine. As this scum tends to destroy the acidity and may affect the cabbage, it should be skimmed off from time to time. If kept at 86° F., the fermentation should be completed within 10 days.

After fermentation is complete, set the sauerkraut in a cool place. If the cabbage is fermented late in the fall, or if it can be stored in a very cool place, it may not be necessary to do more than keep the surface skimmed and protected from insects. When sauerkraut is ready for storage, pack the sauerkraut in glass jars, adding enough of the "Kraut" brine, or a weak brine made by adding one ounce of salt to a quart of water, to completely fill the jars.

Additional safety can be obtained by heating the kraut in the jars before sealing. If this step is taken (and some do not feel it necessary), heat kraut in the jars before sealing in a water bath until the temperature of the center of the jar is about 160°F, and then stored in a cool place. Sauerkraut packed in this way will keep in good condition for a year or longer.


This is the easy way. Mrs. Milo Miller of Kalona, sender of this recipe to the open line, said for ten years she heated her corn, then cooled it before freezing. Now she freezes corn this way, the easy way.

To one pint of water, add 1 teaspoon salt and 2 teaspoons sugar. Stir until dissolved, then cool. Pour over corn and freeze.


First clean and wash the mushrooms in salt water. Then boil in salt water for ½ hour with onion. Strain. Make syrup of 4 cups water, 4 cups vinegar, 1 teaspoon mixed spices, and a little sugar. Drop mushrooms in boiling liquid and boil ½ hour. Seal while hot. (Barbara Ruley, Sacred Heart Church Cook Book, Oxford Junction, Iowa)


3 cups sugar
3 cups Heinz Cider Vinegar
1 cup water
1 cup dill vinegar (hot vinegar over dill heads and let stand one week or more)
1 tablespoon pickling spice in metal tea ball
2 teaspoons salt
1 tablespoon onion juice

Simmer all together for about 5 minutes and remove spice. This syrup is good for plain pickles and green tomatoes as well as peppers. (Mrs. Frank Hulen, Quincy, Illinois)


To each quart of beets, prepared the usual way, add 1 tablespoon vinegar, 1 teaspoon pure salt and 1 teaspoon sugar. To prepare beets, cut beets in chunks and cook till tender. It is easiest to measure beets in a quart measure, add the pickling mixture and heat all together before canning. (Mrs. Hulen)

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