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8 miniature Milky Way Bars
2 sticks oleomargarine
2 cups sugar
2 eggs
2½ cups flour
½ teaspoon soda
1 cup buttermilk
½ cup chopped nut meats
2 teaspoons vanilla

Melt Milky Way Bars and one stick of margarine in a sauce pan. Cream the other stick of margarine with the sugar. To the margarine and sugar add the eggs, one at a time. Combine flour and soda and add to creamed mixture. Then add buttermilk, chopped nut meats and vanilla. Stir in Milky Way mixture. Bake in a greased and dusted 9 by 13 inch loaf pan at 300° for one hour. Frost with your favorite icing. (Roy Werner, Cedar Rapids, Iowa)


Cut cabbage and put in sterilized glass jars. Pack but not too tightly. Add one tablespoon non iodized soft to each quart. Pour boiling water into each jar, one half inch from the top. Seal. Will be ready to use in three weeks.


¾ cup Home Town Butter
¾ cup Home Town Cottage Cheese
1 cup sugar
2 eggs
1 teaspoon vanilla
½ teaspoon soda
½ teaspoon baking powder
2¼ cups sifted flour
¼ teaspoon salt
1 cup crushed pineapple, drained
½ cup chopped nuts
Maraschino cherries, out in eighths

Cream butter, cottage cheese and sugar. Beat in eggs and soda. Add sifted dry ingredients with pineapple and nuts. Chill dough slightly. Roll teaspoons of dough in slight crushed cornflakes. Top with piece of cherry. Bake on greased cookie sheet for 12 to 15 minutes at 375°. (Mrs. Vivian Thompson, Washington, Iowa)

Over 4,000 ties were turned over to Miss Vivian Phelps early in June. Perhaps you heard Vivian on the Open Line the day she accepted the ties. These ties were sent in during the month of May this year in response to a suggestion by Vivian's mother, Mrs. Fred Phelps of Cedar Rapids, that men's old ties be sent in by Open Line listeners to be used in her daughter's missionary work in Africa. According to Vivian, during her interview on the Open Line, old ties are highly valued by the African natives she works with in her missionary activities. They are given as rewards, favors and gifts. The number of ties sent in by Open Line listeners offers more proof of the kind of people that make up the Open Line's audience in Eastern and Central Iowa, Southern Minnesota, Southwestern Wisconsin, Western Illinois and Northern Missouri. Ties poured in from cities and counties throughout WMT's listening area, Perhaps in the ties you sent will be the one tie that will make an African native a valuable Christian worker and permanent friend of the people of the United States. On behalf of Vivian and her church, let me add my personal thanks for your heart warming response in our collection of ties that will be talked about throughout the African missionary circles for years to come, Thank you very much.

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1. Combine 2 quarts Home Town milk and one pint of Home Town half and half.

2. Bring to a boil. Turn off heat and let stand on stove for five minutes. (Mrs. Jefferies uses an electric stove. You may have to continue cooking if you have a gas range).

3. Pour off ½ cup of the cooked milk into a separate container. Pour the rest into a casserole.

4. After the ½ cup of milk cools, stir in two generous tablespoons of prepared yogurt (saved from last batch as starter). When milk in casserole cools to lukewarm, pour starter mixture along one side of the casserole. Do not stir.

5. Put lid on casserole and set aside somewhere it won't be disturbed for 7 or 8 hours. It is usually made in the afternoon and finished before bedtime. Wrap casserole in blanket to keep warm while setting undisturbed.

6. Next stop is to refrigerate the yogurt. For those who like it thick, the liquid may be removed by wetting a white towel, wringing it out and laying on top of the yogurt, absorbing the liquid on top. The towel may be left on the yogurt while in the refrigerator. Wring and rinse towel a couple of times each day. (Mrs. James Jefferies, Vinton, Iowa)


¾ teaspoon salt
½ teaspoon pepper
¾ teaspoon paprika
2 teaspoons sugar
¼ teaspoon garlic salt
1/3 cup catsup
1/3 cup tomato juice
1 small onion chopped fine
¾ cup water
¼ cup vinegar or lemon juice
½ teaspoon Worcestershire Sauce
2 tablespoons butter, margarine, or salad oil

Combine all ingredients and simmer for fifteen minutes.


1¼ cup skim milk
½ cup evaporated milk
2 teaspoon unflavored gelatin
½ cup cold water
1 tablespoon sweetener or 24 crushed tablets
2 teaspoons vanilla
½ cup non-fat dry milk solids
½ cup ice water

Combine and scald skim milk and evaporated milk. Soften gelatin in cold water. Bland scalded milk, gelatin, sweetener, and vanilla. Pour into freezer trays until frozen around edges and thick as egg whites in center. Remove to a chilled bowl and beat until smooth. Meantime combine dry milk solids and ice water. Beat until like whipped cream. Fold into gelatin mixture. Pour into 2 freezer trays and freeze until firm. ½ cup serving equals 65 calories. (Mrs. Walter Mau, Waterloo, Iowa)


1 pound fresh ground pork
1 pound ground ham
½ cup dry bread crumbs
½ cup mushroom soup
2 unbeaten eggs
2 tablespoons catsup
2 tablespoons chili sauce
1 very small onion chopped real fine

Combine ingredients and shape into meat loaf. Bake 1-½ hours at 325°.


Combine 1 cup whipped cream beaten pretty stiff, 2 tablespoons red wine vinegar, 5 tablespoons horseradish, & 1/8 teaspoon salt.


1 package cherry flavored drink powder
1 package strawberry flavored drink powder
2 cups sugar
3 quarts water
1 can (6 oz.) frozen orange juice concentrate
1 can (6 oz.) frozen lemonade concentrate
1 quart ginger ale

Mix all but ginger ale. Add ginger ale just before serving.

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To test baking powder for staleness, add 1 teaspoon of the baking powder to 1/3 cup almost boiling water. If it does not fizz, it is too old to use.

To clean your steam iron, fill iron with equal parts of vinegar and water, Set iron on rayon and heat for 30 minutes . Pour out solution and rinse three times,

For stiffer whipped cream use equal amounts of powdered sugar instead of granulated sugar.

To make whipped cream that will last for several days, soak sixty miniature marshmallows in ½ pint whipping cream. Let soak overnight. Whip marshmallows and cream together the next morning. This whipped cream will stay stiff for several days. Store in refrigerator.


1 cup flour
1 cup salt
1 tablespoon powdered alum
¾ to 1 cup boiling water
few drops of oil of wintergreen
food coloring
1 tablespoon cooking oil

Combine flour, salt, alum and water. Work in oil of wintergreen, food coloring and cooking oil. Wrap in wax paper to save.

Prepare a can of biscuits for baking as usual. Pour a quart of home canned peaches over them and sprinkle with sugar anti cinnamon. Bake about fifteen minutes. Top with whipped cream.

To remove rust spots from washable materials, use the hot juice of six to seven rhubarb stalks cooked in one half to one cup water. Pour hot juice through the spot into another pan. Repeat if necessary but usually one pouring will remove the rust.

Fresh perspiration is acid. Use a solution of alkaline to remove. Old perspiration stains are alkaline. Use a mild solution of white vinegar to remove.

To drive off ants: Place a small saucer of ground cloves where they are troublesome, and they will disappear.

To remove an Iodine stain from cotton or linen, cover with a soft paste of mustard mixed with water and let stand for a few hours. Every trace of iodine will be removed.

Dip cup in hot water when measuring syrups and molasses and they will not stick to the sides of the cup.

Strips of newspaper soaked in water are as good as sweeping compound when you are sweeping a dusty garage or basement floor,

Thread will not tangle when using a double strand, if you will knot each strand separately. Many people knot them together. This will prevent the bothersome tangling

The cut edge of cheese will not dry out if rubbed with butter before wrapping it in wax paper.

A heated mixing bowl makes creaming much quicker and easier.

To remove paint from glass, use hot vinegar.

To clean hard to get at places such as under refrigerator, etc., pull an old sock over a yardstick.

You can make a good substitute for whipped cream by adding a sliced ripe banana to the egg white, beat until stiff, add sugar to taste.

When baking a chocolate cake, grease your pan and dust with cocoa instead of flour.

Varnished surfaces can usually be cleaned nicely with a cloth dipped in cool weak tea.

Protect floors from furniture marks or scratches the easy way. Wax the rockers and feet of chairs and tables at the same time you wax your floors. This will keep them from scratching and pulling splinters out of the floor boards.

Soak thin carrot strips in left over pickle juice. Makes delicious carrot sticks.

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2/3 cup minute rice
½ cup water
¼ cup pineapple juice
½ teaspoon salt
12 marshmallows, quartered
6 maraschino cherries, diced
¾ cup drained canned crushed pineapple
1 medium banana diced
1 tablespoon sugar
1 cup cream, whipped

Combine rice, water, pineapple juice and salt in saucepan. Mix just until rice is moistened. Bring quickly to a boil over high heat, uncovered. Do not stir. Just fluff rice a couple of times with a fork. Then cover and simmer for 3 minutes. Remove from heat and let it stand ten minutes. Add marshmallows, cherries, pineapple and banana. Let mixture cool. While cooling, add sugar to whipped cream. When rice mix is cool, add cream and chill if desired. Serves 8 to 10.


18 graham crackers, crushed fine
About 1/3 cup malted butter
1 giant size Almond Hershey Bar
16 marshmallows: cut in pieces
½ cup milk
½ pint whipped cream

Mix graham crackers and butter and press into pie tin. Chill or bake. Half Almond Hershey Bar, marshmallows and milk in double boiler. When cool, fold in ½ pint whipped cream. Pour into pie shell and chill 10 to 12 hours. Serve small pieces. (Mrs. Glenn Newton, Cedar Rapids, Iowa)


½ cup shortening
½ cup peanut butter
1 egg
2 teaspoons baking powder
1¾ cup flour
1¼ cup sugar

Cream the shortening and peanut butter. Add the sugar and cream well. The original recipe called for white sugar, but some like brown best, or you can use a combination of both. Beat in the egg, sift in the baking powder and flour and mix well. This mixture is very stiff so you may have to knead with your hands. Spread in a greased 9 by 13 inch pan and bake at 350° until they are spongy but still keep the imprint of your finger in the top. Cut into bars and remove from pan while warm. (Mrs. Don Cleghorn, Fredericksburg, Iowa)


1 baked 9 inch pie shell
1 No. 2 can peach halves (about 7 halves)
¼ cup sugar
¼ cup silted flour
½ teaspoon cinnamon
2 cups Home town sour cream
2 tablespoons sugar
½ teaspoon cinnamon

Drain peach halves thoroughly. Sift together ¼ cup sugar, flour and ½ teaspoon cinnamon. Sprinkle 2/3 of dry ingredients over bottom of pie shell. Place peach halves in pie shell, cut side up. Sprinkle remaining dry ingredients over peaches. Pour and spread sour cream evenly over peaches. Combine 2 tablespoons sugar and ½ teaspoon cinnamon and sprinkle over cream. Swirl cream, sugar and cinnamon with back of spoon for decorative effect. Bake at 450° for 20 minutes. Serve slightly warm. 6 to 8 servings. (Hazel Schaper, Chicago, Ill.)


1 cup chilled milk
3 teaspoons of strawberry flavored drink mix
1/3 cup or 1 scoop vanilla ice cream
¼ cup crushed frozen or fresh berries

Place all ingredients together in a shaker or bowl. Either shake or beat thoroughly. Pour into tall glass and garnish with whipped cream and a fresh berry. (Luanne Drumm Carman, East Moline, Illinois)


2 tablespoons chocolate syrup
1/8 teaspoon mint or peppermint
1 cup milk
1 scoop or ½ cup of ice cream

Mix syrup with milk and peppermint. Stir well and add ice cream and straws for garnish.


1½ cups fresh or frozen strawberries
½ cup sugar
1 tablespoon lemon juice
1 pint sour cream

Add sugar, lemon juice and sour cream to strawberries and mix well. Pour into ice cube tray and freeze. Do not stir. Serve with whipped cream. 6 to 8 servings. (A Cedar Rapids listener)

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