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2 parts basil
2 parts savory
2 parts celery seed
2 parts sage
1 part thyme
1 part marjoram

All seasonings are ground. The celery seed may be a bit difficult to locate, but it is available. The basil may be ground in your kitchen as it is fairly soft.


2 to 2½ cups bread crumbs
1 rounded teaspoon of salt free seasoning
¼ teaspoon garlic powder
¼ teaspoon cayenne
½ teaspoon salt, if needed

Coat chicken pieces by shaking in a bag with the coating mixture. Bake at 400° for 45 to 50 minutes.


1 cup sugar
1 cup flour
1 egg
small can mandarin oranges, drained
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon vanilla nuts, optional

Combine all ingredients in one bowl and beat 2½ to 3 minutes. Bake for 30 to 35 minutes at 350 in an 8 inch buttered pan. For topping, bring ¾ cup brown sugar, 3 tablespoons margarine or butter and 3 tablespoons milk to a boil and pour over hot cake.


1 quart frozen cherries, frozen without sugar
1 cup sugar
3 tablespoons cornstarch
dash salt
1/3 cup water
Almond extract
Red food coloring

If cherries are frozen with sugar, make an adjustment in the amount of sugar used. Add sugar to cherries and cook until cherries are heated through and sugar dissolves. Remove cherries from liquid. In a cup mix the cornstarch and water. Add to 2 cups of the hot juice. Boil, stirring constantly until thick and transparent. Add almond extract and red food coloring. Return cherries to filling for fresh cherry pie.

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1¾ cups brown sugar, packed
1½ cups cold water
2 tablespoons butter
2 cups flour
2 teaspoons baking powder
½ teaspoon salt
2½ teaspoons cinnamon
2 tablespoons butter
1 cup sugar
1 cup milk
½ cup chopped nuts

Combine brown sugar, cold water and 2 tablespoons butter. Combine in pan and bring to boil. Set aside and let cool. Sift flour, baking powder, salt and cinnamon together. Cream 2 tablespoons butter with 1 cup sugar. Add dry ingredients alternately with 1 cup milk. Spread mixture into greased 9 by 13 inch baking dish. Pour first mixture slowly over top of batter. Sprinkle ½ cup chopped nuts over top. Bake at 350° for 35 to 40 minutes.


2 cups white sugar
½ cup white corn syrup
½ cup water
1/8 teaspoon salt
2 egg whites
1 teaspoon vanilla
4 teaspoons powdered sugar
½ cup nuts

Cook sugar, syrup, water and salt to soft ball stage. Beat 2 egg whites till stiff. When syrup reaches proper temperature, pour 1/3 of it into egg whites, slowly, beating constantly. Return other 2/3's of syrup to heat and cook to hard ball stage. Beat into egg white mixture. Beat in powdered sugar, vanilla and nuts quickly. Beat until stiff. Drop on wax paper or into greased cake pan.


Make divinity and shape into rolls about 6 inches long. Place on cookie sheet and freeze until hard. Mix 1 can Eagle Brand milk with 1 cup light corn syrup. Cook over medium heat, stirring constantly to soft ball stage and mixture turns to caramel color. Remove from heat. Place chopped nuts on cookie sheet. Roll divinity in caramel then in chopped nuts. Let cool and slice.


2 cups sugar
1 1/3 cups white Karo syrup
½ cup water
2 egg whites
3 ounces honey

Boil sugar, syrup and water to 285°, soft crack stage. Beat 2 egg whites. When eggs start standing up, add 3 ounces honey slowly, by hand, beating constantly until thick. Add almond extract or nuts as desired.


2 cups raw sugar
1 square bitter chocolate
¼ teaspoon salt
1 cup heavy milk (evaporated)
¼ cup honey

Stir frequently and cook slowly to soft ball stage. Remove from stove and add 2 tablespoons butter. Let stand until lukewarm. Beat until creamy. Add nuts and  1 teaspoon vanilla.


1   #2½ size can pork and beans in tomato sauce, sieved
½ cup shredded sharp process American cheese
1 teaspoon garlic salt
1 teaspoon chili powder
½ teaspoon salt
1 dash cayenne
2 teaspoons vinegar
2 teaspoons WOR sauce
½ teaspoon liquid smoke
4 slices crisp cooked bacon

Combine all ingredients except bacon. Heat in chafing dish or double boiler and top with crisp bacon, crumbled, to serve.


In a jelly roll pan, bake at 425° for 25 minutes: 2 cups cornmeal, 2 cups flour, 2 tablespoons sugar, salt, 2 heaping teaspoons soda, 2 heaping teaspoons baking powder, 3 cups water, and 4 tablespoons to 1 cup melted fat. Makes a great  treat for the birds in the winter months.

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1½ cups scalded milk
1/3 cup margarine
¼ cup sugar
2 teaspoons salt
2 teaspoons nutmeg
½ teaspoon cinnamon
2 eggs
2 packages dry yeast
¼ cup warm water
5 cups flour

Cool milk to lukewarm and add all ingredients except eggs and yeast. Dissolve yeast in ¼ cup warm water and add to above mixture. Using mixer, gradually add flour and eggs alternately, beating well while adding. Add last cup with a spoon. Grease bowl, turn dough into bowl and let stand about an hour or until double in bulk. Roll out half of dough one inch thick on floured board. Cut with donut cutter, place on well greased cookie sheet one inch apart and brush with butter. Let stand again for about 40 minutes. Bake at 425° about 10 minutes or until golden brown. Remove, brush with butter and let cool. Place in sack with sugar and shake.


¼ cup shortening
2¼ squares of unsweetened chocolate
1 egg, separated
6 tablespoons evaporated milk
2 teaspoons baking powder
1 teaspoon vanilla
1 cup sugar
½ cup mashed potatoes
¼ teaspoon salt
1¼ cups flour
½ cup chopped nuts

Cream the shortening, add the sugar and chocolate which has been melted, then add potatoes and beat thoroughly. Add egg yolk, milk and dry ingredients. Beat again. Add nuts and flavoring. Beat egg white and fold in last. Pour into well greased layer pan. Bake at 375° for 25 to 30 minutes.


Combine three tablespoons of the Start Instant Breakfast Drink and three tablespoons of brown sugar with two teaspoons water and ¼ teaspoon each of cinnamon and ground cloves. Thirty minutes before the meat is done spread glaze on the ham.


¼ cup cake mix (Duncan Hines, Pillsbury or Betty Crocker), white or yellow. 1½ tablespoons water

DO NOT use eggs or egg white. Stir with spoon while you count to 100. Spoon into pans. Place in oven. Close the door. Bake for 30 minutes. Remove plug. Let cakes remain in oven for another 20 to 25 minutes before opening oven door. (Mrs. Billie Carr and Miss Kitty Carr, Cedar Rapids, Iowa)

(The following recipes for the Easy Bake Ovens were sent to us by Mrs. Ralph Murphy of Iowa City, Iowa.)


6 teaspoons flour
4 teaspoons sugar
¼ teaspoon baking powder
1 teaspoon cocoa
¾ teaspoon shortening pinch salt
6 teaspoons milk

Blend together, pour into greased pan. Bake 12 to 15 minutes.


1/3 cup graham cracker crumbs
1 teaspoon cocoa
1 tablespoon sweetened condensed milk
1/8 teaspoon vanilla
2 teaspoons chopped nuts

Spread in greased pan. Bake 10 minutes.


6 teaspoons shortening or soft butter
3 teaspoons sugar
3 teaspoons brown sugar
dash of salt
¼ cup flour
1/8 teaspoon baking soda
1/8 teaspoon cream of tartar

Cream shortening or butter, sugar, brown sugar and salt. Add flour, baking soda, and cream of tartar. Mix well and shape into 1 inch balls. Place 2 to 3 in greased pan. Press down with a fork. Bake 5 minutes. Makes 10 to 12 cookies.

COCOA SUBSTITUTION FOR CHOCOLATE: Two tablespoons of cocoa and  1 teaspoon butter or other shortening equals one ounce of chocolate.

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Cream 1 cup margarine and 2 tablespoons sugar well. Add 1 ¼ cups flour  and cream again. Spread in a 9 by 13 inch pan. Bake for 25 to 30 minutes at 350°. Boil a #2 can undrained crushed pineapple, 1¼ cups sugar and 3 tablespoons  cornstarch until thick. Fold in 4 beaten egg whites. Spread on crust while hot. Return to 350° oven and bake for 15 minutes. Cool thoroughly and spread with whip cream topping.


2  1 pound cans of cherries
2  8½ ounce cans crushed pineapple
1 cup sugar
4  3 ounce packages cherry flavored gelatin
3 cups ginger ale
1 cup chopped nuts, optional
¾ cup shredded coconut, optional

Drain fruit, add water to juice to make 3¼ cups. Add sugar. Bring to a boil and stir in gelatin. Add fruit and ginger ale. Chill till thick but not set. Stir in nuts and coconut at this time. Pour into a 2 quart ring mold. Serves 12 to 14 persons.


½ pound liver
½ onion
1 tablespoon minced parsley
½ teaspoon salt
dash pepper
2 slices bread (white)
1 egg
¼ cup flour
3 cups meat broth

Wash liver and force through food chopper with onion. Add parsley, salt and pepper. Crumble bread into this mixture and add unbeaten egg and flour. Beat well. Drop by teaspoons into boiling broth. Cover and cook 25 minutes.


1 pound liver (beef preferred)
1 cup dried bread crumbs
1 large onion
2 eggs
½ teaspoon salt
1 small clove garlic, chopped
1 teaspoon chopped parsley

Grind liver and onion together. Add other ingredients. If too thin or liquid, add a little more bread or a dash of flour. Drop by teaspoons into boiling broth and cover. Boil for 12 minutes.

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