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2½ cups sugar
1 cup sweet milk, plus one teaspoon soda dissolved in milk
4 cups flour
2 teaspoons cream of tartar
1½ cups butter
6 eggs separated
1 teaspoon vanilla

Cream butter and sugar well. Add egg yolks and beat well. Add milk and flour with salt alternately, starting with flour and ending with flour. Beat egg whites separately with cream of tartar. Fold in. Bake in large tube pan for one hour and 15 minutes at 315°. You can add ground mace in your dry flour, using a small amount and ½ teaspoon pure almond extract when you are adding flavoring. (Mrs. Robert N. Ashby Sr., Williamsburg, Kentucky)


2 cups flour
1 tablespoon sugar
½ teaspoon salt
2 teaspoons baking powder
3 tablespoons melted shortening
2 eggs
1½ cups milk

Sift the dry ingredients together and add milk gradually, the yolks of eggs, well beaten, then the melted shortening, then add egg whites, beaten stiff. (Mrs. Dean Landfear, Cedar Rapids, Iowa)

DR. BULEF'S VEGETABLE STEW: Using fresh vegetables in quantities desired, cook together green beans, onions, green pepper, parsley and Andrew Polehna & Son Salami. Cut salami into small chunks and cook all together until beans are tender. Use only a small amount of water in bottom of pot to prevent scorching.


4 cups diced potatoes
Chopped onion and celery to taste (cucumber and green pepper may be added if desired)
1 package Lemon Jello, dissolved in 1 cup boiling water
1/4 cup lemon juice
2 tablespoons sugar
1 teaspoon salt
Hard boiled eggs
Stuffed olives, sliced
1 cup mayonnaise
½ cup cream, whipped

Add lemon juice, sugar and salt to lemon jello. Pour a small amount in mold. Arrange sliced hard boiled eggs and sliced stuffed olives in gelatin and let set till firm. Mix 1 cup mayonnaise with ½ cup cream. Add rest of gelatin mixture and mix with potatoes, onion and celery. Put on top of the set lemon jello. Let stand a few hours or overnight. Unmold on lettuce leaves or just plain serving dish. (Mrs. Ralph Warehime, Sterling, Illinois)


6 tablespoons grated potatoes
1 cup boiling water
¼ teaspoon salt
1 cup sugar
1 tablespoon grated lemon rind
2 egg yolks, beaten
3 tablespoons lemon juice
1 baked pastry shell
1 recipe for meringue

Cook potatoes in boiling water for 5 minutes, stirring constantly. Combine salt, sugar, lemon rind and egg yolks and add to potatoes and cook until mixture thickens, stirring constantly. Add lemon juice and pour mixture into pastry shell. Top with meringue and brown.

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1 cup uncooked oatmeal
½ cup brown sugar
1/3 cup butter or margarine, melted
½ cup coconut

Put rolled oats on a cookie sheet or shallow pan and place in oven to toast 5 to 10 minutes at 375°. Mix well with brown sugar, melted butter and coconut. Pack firmly into bottom and sides of a nine inch pie plate. Chill until firm in freezer compartment or refrigerator.

3½ cups rhubarb, cut up
¼ cup water
½ cup sugar
1 envelope Knox Gelatin
¼ cup cold water
1 cup whipping cream
¼ cup sugar

Add ¼ cup water and ½ cup sugar rhubarb and cook. When barely tender, remove ½ cup rhubarb for garnish. Cook rest till tender (8 to 10 minutes). Soften gelatin in ¼ cup cold water. Stir this into hot rhubarb till dissolved. Cool until partially set. Whip cream till thick and add ¼ cup sugar. Fold in the rhubarb mixture and put into pie shell. Garnish with the pieces of cooked rhubarb and chill till firm. (Mrs. Glenn Wilt, Shellsburg, Iowa)


5 egg yolks
1½ teaspoons Adolph's Sugar Substitute
½ cup cider vinegar
½ cup cold water
1 tablespoon flour
1¼ teaspoons dry mustard
1 teaspoon salt

Beat egg yolks with sugar substitute until light and thick. Add vinegar mixed with half of the water. Combine dry ingredients, blending into a smooth paste with remaining water. Add to egg mixture. Cook in double boiler over low flame for one hour. Beat with rotary beater before removing from fire. Store in refrigerator. Makes 1¼ cups. Six calories per teaspoon.


Combine 1/8 cup soap and 1 cup distilled water and stir until dissolved. Add ½ cup glycerine and mix well. After about an hour, skim off surface with a spoon and have a bubble blowing good time.


Scrub 20 to 25 medium cucumbers and pack in sterilized quart jars. In each quart jar, put 2 heads of dill, 1 teaspoon mustard seed, 1 clove garlic and 1/8 teaspoon powdered alum. Heat to boiling:

5 cups vinegar
10 cups water
1/3 cup coarse salt

Fill jars with boiling solution and seal. The pickles will take about 3 weeks to cure.


35 to 40 (4 or 5 inch) cucumbers
3 tablespoons mixed pickling spices
¾ cup sugar
½ cup salt (¾ cup if pickling salt is used)
4 cups vinegar
4 cups water
Dill, green or dry

Wash, dry and slit cucumbers almost through lengthwise. Combine spices (in bag) with sugar, salt, vinegar and water. Simmer 15 minutes. Put head dill in each jar. Put cucumbers in jar. Heat brine to boiling and pour over cucumbers, covering them, and leaving ¼ inch head space. Put on lid and screw tight. Process pints or quarts 15 minutes in water. (If desired, add small clove garlic, a piece of red pepper, and ½ teaspoon white mustard seed to each jar). For dill sticks: follow recipe above, but cut cucumbers into fourths lengthwise and use 1¼ cups sugar. (Mrs. Wayne Kamm, Plainfield, Iowa)


1 cup tomato juice
6 tablespoons catsup
2 tablespoons vinegar
¼ teaspoon pepper
½ teaspoon celery seed
¼ teaspoon dry mustard
¼ teaspoon salt
2 or 3 drops liquid artificial sweetener
1 teaspoon grated onion
1 teaspoon grated green pepper

Combine all ingredients and shake well. Onion and green pepper are optional ingredients.

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1 pound cooked green beans
1 teaspoon WOR Sauce
½ cup sour cream
¼ cup mayonnaise
½ cup sliced radishes
½ cup diced celery
3 green onions, sliced
3 sweet pickles, diced
1 two ounce jar chopped pimentos, drained
1 cup diced ham

Mix all ingredients and refrigerate.


6 large slicing cucumbers
1 cup onion slices
1½ cups sugar
1 cup vinegar
Scant ¼ cup salt

Wash and slice cucumbers. Combine all ingredients and refrigerate in a covered bowl overnight.


1 #2 can kraut, drained and rinsed
1 small jar pimento, diced
1 small onion, sliced
1/3 cup oil
2/3 cup white vinegar
¾ cup sugar
Green Food Coloring

Combine all ingredients. Chill before serving. Best served day after mixing.


¾ cup butter
2 cups sugar
3 eggs
1 cup sour cream
4½ cups flour (if dropped)
5½ cups flour (if rolled)
1 teaspoon baking powder
1 teaspoon soda
1 teaspoon salt
1 teaspoon vanilla
1 teaspoon lemon juice

Cream butter, adding sugar gradually. Continue to cream Beat eggs separately, and add to butter and sugar. Mix thoroughly. Add vanilla and lemon. Sift flour once before measuring. Sift again with baking powder, soda and salt. Add dry ingredients and sour cream alternately. Begin and end with dry ingredients. Bake 10 to 12 minutes at 375°.


2 cups flour
2 cups sugar
2 eggs
1 teaspoon soda
1 teaspoon baking powder
2/3 cup shortening
1 cup sour milk
2/3 cup cocoa (dissolved in hot water)
1/2 teaspoon salt

Dump all ingredients in one bowl and stir until creamy. Bake in greased and floured pan at 350° until done. In a 9 by 13 inch pan, it takes about 35 minutes. Do not overbake.


1½ cups flour
3 teaspoons baking powder
½ teaspoon salt
2 teaspoons sugar
1 cup milk (or part cream)
2 or 3 egg yolks, well beaten
2 or 3 egg whites, beaten stiff
6 tablespoons melted butter

Sift dry ingredients together. Beat egg yolks and add milk and melted butter. Combine drying ingredients and milk mixture and stir quickly. Fold in whites and add more milk if necessary to make batter thin enough to pour. Omit sugar from recipe for very crisp waffles. Waffle iron does not need to be greased for this recipe. (Olive Mae Lease, Sumner, Iowa)


Cover cookie sheet with 20 to 24 graham cracker squares (they may be broken in half). Melt 1 cup butter and 1 cup brown sugar together in a saucepan. Bring to rolling boil and boil 2 minutes. Remove from heat and stir in 1 cup broken pecans. Pour over crackers evenly. Bake 10 minutes at 350°. Cool slightly and remove bars from sheet to rack. Store in airtight container in refrigerator.

HARDWOOD FLOOR CLEANER: Mix 1 cup kerosene, 1 cup pure turpentine and 4 tablespoons Sargent's Pine Oil. Apply with cloth dipped in this solution. Wipe off with clean soft cloth.

TO STERILIZE FRUIT JARS, wash them thoroughly and place upside down in oven. Bring oven to 250°. Leave in oven for 20 minutes.

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Mix one cup corn meal, one third cup flour, 1½ teaspoons salt, ¼ teaspoon red pepper, 1½ teaspoons baking powder. Then add ½ cup finely chopped onion and one beaten egg. Stir in sweet milk until the batter almost drops from the spoon. Dip up in teaspoon and nudge it into the deep fat where the fish is cooking. The hush puppies will rise to the top when done (Mrs. H.C. Walker, Washington, Iowa)


1¾ cup corn meal
¼ cup sifted flour
2 teaspoons baking powder
1 teaspoon salt
2 tablespoons minced chives (if used)
1 large egg
1 cup milk

Sift flour, corn meal, baking powder and salt. If used, add the minced chives. In a medium size mixing bowl, beat egg until mixed Beat in milk to combine sifted dry ingredients, stirring lightly until moistened. Batter thickens quickly after mixing. Drop a heaping teaspoonful of batter for each hush puppy into hot (375°) fat. Fry only a few at a time or as many as will float uncrowded on fat until golden brown, two to four minutes. Turn once. Do not pierce with fork when turning. Drain on brown paper or paper towel. Serve at once with butter. Makes 2½ to 3 dozen.


2 cups boiling water
2/3 cup yellow cornmeal
½ cup sifted all-purpose flour
1 teaspoon salt
½ teaspoon black pepper
1/8 teaspoon cayenne pepper
1 egg, beaten slightly
2 tablespoons heavy cream
3 tablespoons minced onion
1 tablespoon minced parsley

Gradually pour boiling water over cornmeal, stirring to prevent lumping. Cook in top of double boiler over boiling water until very thick (10-15 minutes), stirring frequently. Cool slightly. Add flour, sifted with salt, black pepper and cayenne pepper, and blend well into cornmeal mixture. Add egg, cream, onion and parsley and mix thoroughly. Dip by tablespoonsful into hot drippings and fry until brown on all sides. Serve very hot with fish. (Mrs. C. M. Wyllie, Sigourney, Iowa)


1 pound powdered sugar
1/3 cup white syrup
¼ cup vegetable shortening
¼ teaspoon butter flavor
¼ teaspoon salt
1 egg white, unbeaten
Flavoring, as desired
Food coloring, as desired

Combine all ingredients except flavoring and coloring. Work with a spoon and then knead with hands until well blended and smooth. The ingredients are balanced just right. No more liquid is needed. Add the flavor and color and knead it in. Then roll pieces into small balls, pat flat with fingers and place on waxed paper. Press the top with a decorated glass mold or anything which will make a design. With tiny cookie cutters, you can make cute animal shaped mints. If the mixture, after formed in balls is dipped in powdered sugar, then pressed in mint molds, they will look like the ones you buy. Also, you should dip the cookie cutters in powdered sugar as you work. For pillow shaped mints, roll into long strips and cut with kitchen shears or knife. Let the mints stand overnight. They firm up as they stand, but the centers stay soft. (Mrs. Marie Simanek, Walker, Iowa)


l cup sugar
½ cup butter or margarine
2 eggs
3 tablespoons cocoa
½ cup sour milk
1 teaspoon soda
2 cups flour

Refrigerate batter slightly overnight. Bake on greased sheet at 350° until done.


10 franks
10 rolls
1½ pounds ground chuck
2 eggs
2 tablespoons WOR Sauce
1/3 teaspoon parsley
½ teaspoon salt
½ teaspoon pepper

Flatten patties made with all ingredients but franks and rolls. Shape patties around franks. Brush with barbeque sauce (just hamburger patties). Broil until hamburger is done. Serve on rolls.

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