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¾ cup shortening (lard may be used)
¼ cup boiling water
1 tablespoon milk
1 teaspoon salt
2 cups flour

Put shortening in mixer bowl. Add boiling water and milk. Beat with mixer until smooth and thick. Add flour and salt. Stir with fork until the dough cleans the bowl.  Chill slightly before using. (Not always necessary) Makes three pie shells.


1 cup butter or margarine
2 cups sugar
3 eggs
1 teaspoon baking soda
2 teaspoons water
8 ounces chopped dates
3 cups sifted flour
1 teaspoon cinnamon
1 teaspoon nutmeg
¼ teaspoon ground cloves
dash of salt
1 cup chopped English walnuts

Cream butter and sugar together. Beat until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine baking soda and water. Blend into creamed mixture. Add dates. Sift flour, cinnamon, nutmeg, cloves and salt together. Add gradually to creamed mixture. Blend in nuts. Chill several hours. On lightly floured board, shape with hands into 10 inch rolls, ¾ inch in diameter. Place 2 rolls on each greased cookie sheet. With fingers, flatten to ¼ inch thickness. Sprinkle with sugar. Bake 12 to 15 minutes in a 350° oven. While hot, make diagonal slices 1½ inches apart to form bars. Cool on wire rack. Do not overbake. May be frozen. (Sandy Klingenberg, Bloomington, Illinois)


3½ cups sifted all purpose flour
2 rounded teaspoons tartrate baking powder
½ teaspoon salt
1 cup butter
2 cups sugar
1¼ cups milk
2 teaspoons vanilla
6 egg whites, beaten stiff with a pinch of salt

Sift flour, baking powder and salt. Cream butter and sugar. Add sifted dry ingredients with milk and vanilla mixed together. Stir in beaten egg whites. Do not grease the sides of the pan. Cover bottom of pan with paper and grease well.  A Bundt pan is recommended. Bake at 350° for about one hour and fifteen minutes. (Mrs. Frank Hulen, Quincy, Illinois.)


2 pounds powdered sugar
3 cups finely chopped pecans
1 cup coconut
1 can Eagle brand milk
1 cube butter, melted (a cube can be as little as one fourth pound or as much as
one half pound.)

After sifting powdered sugar, work all ingredients together and roll in small balls. Melt 12 ounces chocolate chips with about ¼ cup melted paraffin and dip candy into this mixture for a chocolate coating.


Cook 1½ cups sugar, 1/3 cup water and a pinch of salt to hard ball stage. Do not overcook. Beat syrup into a pint of marshmallow creme and 1 teaspoon vanilla  and ½ cup nuts. Drop by teaspoons on wax paper to set.

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2 ounces cream cheese
2 tablespoons margarine or Crisco
¼ teaspoon flavoring coloring as needed
1 2/3 cups powdered sugar

Cream cheese and margarine, adding flavoring and coloring. Knead sugar into creamed mixture. Form into small balls, roll in sugar and press into molds.


3 ounces cream cheese
½ stick butter or margarine
3 tablespoons cream or evaporated milk
pinch of salt
½ teaspoon vanilla
2 to 3 cups powdered sugar

Bring cream cheese and butter or margarine to room temperature and cream together. Add cream or evaporated milk, salt and vanilla. Cream until fluffy. Add powdered sugar and drop by teaspoons on wax paper. Store in refrigerator. This may be divided into small batches and flavored or colored differently.


3 ounces cream cheese
1 teaspoon grated lemon peel
1 tablespoon lemon juice
4 cups powdered sugar
½ cup chopped walnuts

Cream cheese till soft. Add lemon peel and juice gradually. Blend well. Add sugar gradually. Stir in nuts. Press into a greased 9 by 5 inch pan and chill till firm. Makes 18 large pieces.


2 pints Coffee Rich
2¾ cups sugar
2 pints half and half
3 rounding tablespoons flour
4 eggs
3 tablespoons vanilla

Combine all ingredients and pour into one gallon container. Fill to ¾ full with milk. Freeze in homemade ice cream freezer.


1 pound ground meat
2 medium chopped onions
2 celery stalks, chopped fine
1 cup uncooked rice, washed
½ cup green pepper
salt to taste
1 can tomato soup
1 can water

Mix first five ingredients into balls and place in casserole. Mix soup and water and pour over meatballs. Bake at 350° for less than an hour.


2 tablespoons butter
1 medium sliced onion
½ cup chopped celery
1 cup diced peeled potatoes
2 cups milk
2 cups cream style corn
2 cups shredded cheddar cheese

Melt butter in saucepan. Sauté onion and celery until lightly browned. Add potatoes and milk. Cover and simmer over low heat for 30 minutes or until potatoes are done. Add corn and heat through. Remove from heat and stir in cheese. Serve when cheese is melted.


1 pound powdered sugar
½ teaspoon salt
1 cup pure vegetable shortening
5 teaspoons cornstarch
2 tablespoons or 1 egg white
flavoring and color as desired

Sift sugar, salt and cornstarch into mixing bowl. Add egg white and shortening and beat until stiff. Store in refrigerator if needed.


¼ teaspoon salt
2 egg whites
¼ cup sugar
¾ cup white Karo syrup
vanilla or peppermint flavoring

Beat salt and egg whites until real stiff. Gradually beat in sugar and then syrup. Add flavoring. Frost.

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2 tablespoons milk
12 ounces cottage cheese
1 teaspoon lemon juice
½ teaspoon salt
1 teaspoon horseradish
1 medium carrot, cut in 1 inch pieces
3 radishes
3 sprigs parsley

Cover and blend milk, cottage cheese, lemon juice, salt and horseradish until smooth. Add vegetables and continue to blend until vegetables are chopped up fine.


Blend 1 can Mexican style beans in chili gravy, using only enough of the gravy to provide the proper consistency with 2 or 3 banana peppers.


2 pounds Brussels sprouts
1 teaspoon salt
water to cover
1 can cream of mushroom soup
½ can milk
1 can mushroom pieces
3 tablespoons butter
1 can water chestnuts, cut in half

Cook Brussels sprouts in water and salt for 20 minutes. Drain and add remaining ingredients in buttered casserole. Top with buttered crumbs. Bake at 350° for 25 minutes.


30 squares of graham crackers
6 ounces chocolate chips
½ cup grated coconut
15 ounces Eagle brand milk
½ cup chopped pecans

Crumble crackers into bowl. Add chocolate and coconut with milk. Blend to moisten crumbs. Put into a greased 9 inch square pan. Top with nuts. Bake at 325° for 30 minutes. Cut into squares when cooled.

TO CLEAN SOILED RUGS, mix ¼ cup Dreft with 1 gallon water. Clean from center of spot out using only the suds. Do not use more than the suggested amount of Dreft. This formula provides a neutral solution.


Chop one cup of dates and cover with 1¼ cups of boiling water. Let stand until cool. In the meantime cream:

¾ cup shortening
1 cup granulated sugar

Add 2 eggs and beat well. Then sift:

2 cups sifted all purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 tablespoon cocoa

Add sifted dry ingredients alternately with date water mixture to creamed butter sugar and eggs. Pour batter into a greased and floured 9 by 12 inch pan and sprinkle the following topping over top of batter before baking:

½ cup chopped nuts
6 ounce package chocolate chips
¼ cup granulated sugar
½ to 1 teaspoon cinnamon, if desired

Bake at 350° for 35 minutes. Lower temperature to 325° if using a glass baking dish. This cake has its own topping and needs no frosting. (Mrs. Forrest Burmeister, Stockton, Iowa)


2 cups brown sugar
2 sticks margarine
½ cup white syrup
½ teaspoon salt
1 teaspoon butter flavoring
1 teaspoon burnt sugar flavoring

Bring to boil and boil 5 minutes. Remove from heat and stir in ½ teaspoon soda. Pour over 6 to 8 quarts popped corn. Stir to cover well. Spread on two cookie sheets. Bake at 250° for 1 hour, stirring every 15 minutes.


1 cup instant lemon flavored tea (unsweetened if available)
2 cups Tang
3 cups sugar
½ teaspoon cloves
½ teaspoon cinnamon

Mix well and store in an airtight jar. Use 2 heaping teaspoons to a cup of boiling water.

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¼ cup lemon juice
1 can Eagle brand milk
1 large can cherry pie filling
9 ounce can drained crushed pineapple
¼ teaspoon almond extract
red food coloring
2 cups whipped cream or 1 envelope Dream Whip, prepared

Combine all but whipped cream. Fold in whipped cream or Dream Whip and freeze in a loaf pan or flat 9 by 12 inch layer pan for 24 hours.


4 cups Kellogg's All Bran
2 cups Nabisco 100% Bran
2 cups boiling water
1 quart buttermilk
1 cup soft shortening or oil
5 cups flour
1 teaspoon salt
5 teaspoons soda
3 cups sugar
4 eggs

Pour hot water over cereal. Add buttermilk and sugar. Beat eggs and add to cereal. Add shortening. Add flour, soda and salt and stir just until mixed. Do not over mix. Put in jars and store in refrigerator. Makes 6 dozen muffins. Keeps 5 to 6 weeks. Do not stir when taking out. Bake in greased muffin tins at 400° for 20 to 25 minutes.


3 tablespoons water
3 tablespoons margarine
1 cup sugar
food coloring as desired

Boil 3 minutes. Stir into 3 quarts of unsalted popped corn.


1 package yellow cake mix
1 box instant coconut pudding mix
4 eggs
½ cup oil
1 carton or 1 cup sour cream
½ cup sugar
1 cup chopped nuts
1 teaspoon cinnamon

Mix cake mix, pudding mix, eggs, oil and sour cream. Beat 5 minutes. Pour half of mixture into a 9 by 13 inch pan. Top with a mixture of last three ingredients. Pour other half of cake mix over that. Swirl together with a knife. Bake at 350° for 35 to 40 minutes.


Combine 4 cups cranapple juice, 4 cups canned grape juice, 4 cups sugar, 4cups distilled water and ¼ cake or ¼ teaspoon granulated yeast in a gallon jug. Put a good rubber balloon over top of jug and let work 21 days before capping.

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