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Peel watermelon. Cut rind into one inch cubes. Cover with hot water and par boil till done but not soft. Drain off water. Make a syrup of:

3½ pounds sugar
1 pint vinegar
½ teaspoon oil of cinnamon
½ teaspoon oil of cloves

This is enough syrup for 7 pounds of rind. Bring syrup to a boil & pour over cubes. Let stand overnight. The next day and for a total of 3 days, drain off syrup. reheat and pour back. Seal in jars after third day.


Combine & freeze 1 oz.  pkg. of beverage powder, ½ cup sugar, 1 cup light corn syrup & 3 cups cold water.

Combine & freeze 1 pkg. Jello, one pkg. Kool-Ade, 1 cup sugar, 2 cups hot water & 2 cups cold water.

As you may have heard me announce, this is the "thank you edition" of THE BEST OF THE OPEN LINE. During the month of April this year, OPEN LINE listeners & friends contributed over one million used greeting cards that are now being used in hospitals, retarded children's homes & other institutions in eastern Iowa that use greeting cards in craft projects & rehabilitation work . All of the cards were distributed by the Eagles Auxiliary of Cedar Rapids.

With each bundle, bag or box of cards you sent. I'm sure you received in turn a wonderful feeling that warms the heart when a good deed is done.

My personal thanks to each of you and to the ladies of the Eagles Auxiliary of Cedar Rapids for their interest in our project.


1¼ cup plus 2 tablespoons sifted flour
1 cup sugar
2 teaspoons baking powder
½ teaspoon salt
1/3 cup soft shortening
2/3 cup milk
1 teaspoon vanilla extract
½ teaspoon lemon extract
1 large egg

Sift all dry ingredients into a mixing bowl. Add shortening, milk & eggs & extracts & beat till well mixed. Pour into greased or buttered 6x10" pan. Bake in moderate oven 350-375° for about 20 minutes. Top with strawberries or other fruits & whipped cream. (Mrs. Donald Whitlow, Richland, Iowa)

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12-15 pounds chicken, cooked tender with bones removed
6 pounds beef
2 gallons tomatoes
2 large cans V-8 juice
15 pounds potatoes, cut in small cubes
6 or 7 onions
3 bunches carrots, cut up
1 bunch or stalk of celery, cut up
5 number 3 cans speckled lima beans
4 number 2 cans black eyed peas
2 pods red pepper
black pepper to taste
salt to taste
2½ dozen ears corn or 3 quarts

Cook about five hours in open kettle outside stirring constantly. This will yield, approximately 44 quarts. Can be frozen or pressure canned after cooked.
NOTE: For smaller results, reduce the ingredients accordingly. (Mrs. Dan Loyd, Henderson, Kentucky)


Scrub pickles, soak in cold water over-night. Next morning dry pickles with a cloth and slice ¼ inch thick. Place dill in bottom of fruit jar, then pickles half-way up. Then more dill and then fill jar with the pickle slices. Use dill according to your family's taste. Bring to a boil 3 cups water, 1 cup vinegar, ¼ cup salt. Let cool but not cold. Pour over pickles and seal. (Mrs. Lloyd Schaffner, Ladora, Iowa)


3 cups cubed cooked chicken
1 cup celery
¼ cup blanched almonds, toasted
2 or 3 hard cooked eggs
2 tablespoons sliced green onion
salt and pepper to taste
½ cup mayonnaise
2 tablespoons lemon juice

Combine chicken, celery, almonds, eggs and onion. Season with salt and pepper. Combine mayonnaise and lemon juice. Add to chicken. Toss lightly. Chill and serve on lettuce.


½ package wieners
1 can ready to bake biscuits
1 jar cheese spread (not soft)

Split wieners half-way through; fill with cheese spread. Dunk biscuits in flour & stretch around wiener. Bake on cookie sheet at 375-400° for 15-20 minutes or until biscuits are brown. (Mrs. Robert Grubb, Waterloo, Iowa)


SUBSTITUTE "RISING"  FOR ANOTHER: In recipes, calling for ½ teaspoon soda and ½ of cream of tartar, baking powder may be used instead, using about 2 teaspoons. If baking powder is called for, soda and cream of tartar may be used instead, using about 1/3 less of both together, than the amount of baking powder n the recipe. (For instance if 3 teaspoons of baking powder are called for, you can use 2/3 teaspoon soda and one and one third teaspoon cream of tartar which will be 2 teaspoons or 1/3 less than the amount of baking powder called for.) If sour milk is substituted for sweet, soda must be substituted for baking powder, and in those cases do not use cream of tartar as the sour milk furnishes the acid required. One teaspoon soda to two cups of sour milk is about right. If sweet milk or water is used in place of sour milk, and the recipe calls for 1 teaspoon soda, baking powder may be used, and it would be safe to put in 2 to 3 heaping teaspoons. Sweet milk and water may be used interchangeably. Water may be used in place of sweet milk to make a finer textured cake.

Juice and other stubborn stains are removed most of the time by holding the stained garment over a bowl or the sink and pouring boiling hot water on it from about two to three feet over the garment. ... A few cloves in the corners will keep ants out of cupboards and leave a nice spicy smell ... Place sweet peas in the sick room to keep files out. The odor is unpleasant to them ... Concentrated shampoo will take out bug spots that flies and other insect leave on clothes. Place a little on your finger and rub it on the spot . Then wash out soap with warm water ... When cane bottomed chair seats sag, then can be tightened by washing in hot water and drying in the open air ... To remove odor of kerosene gas or vinegar from jug, fill with skimmed milk and let stand a couple of days. Wash and the odor and taste are gone... Add a teaspoon of butter to the boiling water before adding noodles, spaghetti, etc. and they won't boil over. Good for frozen lima beans, too...If you should accidentally scorch milk, put the pan in cold water and add a pinch of salt. This takes away the burned taste. ... Use white nail polish to cover scratches on your refrigerator or other white enameled appliances .. Use a chore boy mitt to scrape new potatoes and carrots ... Juice from a cut lemon will remove onion odor from hands...Use a snap clothes pin to fasten plastic bag in which you wish to store or carry something. Better than rubber bands.

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3 cups finely cut rhubarb
¾ cup white sugar
10 big marshmallows (or 1 cup miniature marshmallows)
½ cup butter
1 cup white sugar
2 eggs
1¾ cup flour
3 teaspoons baking powder
pinch of salt
½ cup milk
1 teaspoon vanilla

Spread rhubarb and white sugar in a well buttered pan. Cut up marshmallows and sprinkle over the rhubarb. In a separate bowl, cream butter, sugar and eggs. Add flour baking powder, salt, milk and vanilla. Pour over the rhubarb in the pan and bake at 350° for 30 minutes. Cool five minutes and turn out on a platter. Can be eaten warm or cold. (Mrs. Alvin Ary, Robins, Iowa)

Substitute: At apple season, substitute sliced apples for rhubarb and ¾ cup brown sugar for white and add a handful of raisins. Use the marshmallows, too.


1 gallon rhubarb juice (sweetened)
1 quart pineapple juice
7 UP or ginger ale added just before serving

Rhubarb juice:

Wash and cut rhubarb in one inch lengths. Cover with water and boil until tender. Strain juice and add one to three cups of sugar to each gallon of juice. Return to stove and stir until sugar is dissolved. The hot juice may be sealed in jars and also can be frozen in the deep freeze. If juice is too strong, it may be diluted with cold water. Red food color may be added. (Mrs. Eli King, Wellman, Iowa)


5 cups rhubarb, cut small
½ cup water
1 pound orange slices cut small
5 cups sugar

Boil water and rhubarb for five minutes, keeping rolling boil, add sugar. Boil five more minutes, add candy and boil five minutes longer.


2 cups sugar
2½ cups water
2 cups flour
2 teaspoons sugar
3 teaspoons baking powder
1 teaspoon salt
½ cup shortening
¾ cup milk
3 cups ½ inch sliced rhubarb
½ cup sugar
½ teaspoon cinnamon

Bring first two ingredients to a boil for syrup needed later. Use the next six ingredients for dough. Roll dough oblong. Put rhubarb on dough. Sprinkle with ½ cup sugar, then cinnamon over the top of the sugar. Roll up like jelly roll cut in 1 inch slices. Place in 2x9x13 inch pan and pour syrup over pinwheels. Bake at 450° for 30 minutes until brown. Dot with butter for richer dessert. (Mrs. Roy Sutter, Hopedale, Illinois)


3 egg yolks
1 egg white
1 cup sour cream
1¼ sugar
1 tablespoon corn starch
2 egg whites

Beat 3 egg yolks and 1 egg white. Add 1¼ cup sugar, 1 cup sour cream and 1 tablespoon cornstarch. Mix together and pour over cut rhubarb (about 4 cups) in unbaked pie shell. Bake at 400° for 10 minutes, then reduce oven to 350° and bake for another 40 minutes. (instead of using the two egg whites for meringue, use two whole eggs in filling and make lattice top. (Mrs. W. Quinn, Cedar Rapids, Iowa)


3 cups diced rhubarb
¼ cup water
½ cup sugar
1½ cups small marshmallows
few drops red coloring
1 cup whipping cream beaten stiff
2 cups coarse broken crisp chocolate cookies

Cook diced rhubarb in water until tender. Stir in sugar, marshmallows and food coloring after removing from heat. Chill and add cream. Then fold in the broken cookies and pour into freezer trays. Freeze till firm. (Mrs. John R. Fildr, Cedar Rapids, Iowa)

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