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And a Happy July greeting to all from the, Open Line. Many vacations take place this month, including the Loyds'. As this bulletin is being prepared, the Loyd family is making ready for their journey "south." Jim Wicks will be at the phones the first two weeks in July and by the time you get this month's mailing, I'm sure you will have made Jim right at home with you on the Open Line.

This month's bulletin includes more recipes using rhubarb, a big favorite of Open Line listeners. Also included will be several recipes you are sure to enjoy, as have those who heard them on the air last month and have already added them to the list of family favorites.


½ pound marshmallows
½ bar German sweet chocolate
¾ cup milk
½ pint whipped cream
½ teaspoon vanilla
Graham cracker crust

Put marshmallows, sweet chocolate, and milk in top of double boiler until it  melts and then set aside to cool.  When cool, add whipped cream and vanilla. Turn into graham cracker crust.  May be topped with chocolate curls or whipped cream, placed around edges. Chill for at least two hours.


20 square crackers, ¼ cup sugar, ¼ cup butter. Mix well, shape into crust and Bake 8 minutes at 375 degrees.

NOTE: After this recipe had been aired, somebody called in to say if you mixed 1/3 to ½ cup powdered sugar with your graham cracker crust ingredients, there would be no need to bake the crust.

Stone's Restaurant in Marshalltown, Iowa is famous for their "Mile High" Lemon Chiffon Pie and are always happy to share the recipe with those who like their specialty of the house.


8 egg yolks, slightly beaten
1 cup sugar
2 lemons (juice)
2 lemon rinds grated
Salt to taste
2 tablespoons unflavored gelatin
½ cup cold water
8 egg whites, beaten
1 cup sugar

Cook egg yolks, sugar, lemon juice, and lemon rinds and salt in double boiler, stirring frequently until consistency of thick custard. Soak gelatin in cold water until dissolved and add to hot custard and cool. Beat egg whites stiff but not dry. Beat in sugar gradually and then beat again. Fold cooled custard into beaten egg whites. Put in baked pie shell and chill three hours. Serve with whipped cream.

Cook 2 cups milk, ½ cup sugar, 2 tablespoons cocoa, ½ cup white syrup and 2 eggs until it coats spoon. Add teaspoon vanilla. Pour in ice cube trays and freeze. For small treats, leave cube form in and put a tooth pick in each section.

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When someone asked for a recipe for corn soup they had enjoyed in New Orleans, these recipes were aired, and you have a choice of three kinds of corn soup. Take your pick.


1 can corn
1 pint boiling water
1 pint milk
1 sliced onion
2 tablespoons butter
2 tablespoons flour
1 teaspoon salt
Few grains of pepper

Chop corn and add water. Simmer for 20 minutes. Rub through sieve. Scald milk with onion. Remove onion. Add milk to corn. Bind with butter and flour, cooking all together. Add salt and pepper.


Pour one can Swanson's Chicken Broth in stew pan. Add one teaspoon finely grated onion and 2  teaspoons finely grated celery. Bring to boil and simmer slowly for 5 or 6 minutes. Salt and pepper to taste. Using broth can, add 3 cans rich milk. Add one can  golden whole kernel corn and one tablespoon butter or margarine. Mix 2 tablespoons flour with just enough milk to make a thin mixture. Stir into soup and simmer 10 to 15 minutes.


1 four pound chicken
3 quarts water
1 teaspoon salt
1 small onion, chopped
1 bay leaf
Sprig of parsley
½ cup noodles
6 ears of sweet corn
2 hard cooked eggs

Cut chicken as for stewing. Simmer 3 or 4 hours until tender in the water to which have been added the salt, onion, bay leaf and parsley. When chicken is done, lift from broth and remove bone. Shred meat. Skim chicken stock of liquid. Cook noodles 20 minutes in stock. Score and scrape corn from cob. Cook in stock for 10 minutes before noodles are done and add chicken. Heat before serving and add finely chopped eggs. Serves 8.

Soon the Open Line bulletin will feature the pickling recipes starting to be asked for on the Open Line. A Sioux City listener answered a request for this recipe.


1.  Wash and stem green beans or wax beans.

2.  Boil in salted water until nearly tender. Drain.

PICKLING SAUCE: Boil one cup sugar, ¾ cup water, 1 cup vinegar, and a little pickling spice (Tone's of course).

3. Add beans and simmer about 15 minutes. Put in clean sterilized quart jar and seal. (Mrs. Lucile Wittig, Sioux City, Iowa)

And here's the recipe that won the Tone's Spice of the Month Contest for the month of April when the spice of the month was Tone's Oregano. Congratulations to Mildred Evans, Waterloo, Iowa.


Cook ½ cup shell macaroni ( according to directions). Marinate overnight in 3 tablespoons salad oil, 6 tablespoons lemon juice, ½ teaspoon onion juice and ½ teaspoon Tones Black Pepper. Next day combine macaroni with the meat from one four pound stewed chicken, ½ teaspoon salt, ½ teaspoon Tone's Oregano, 1 teaspoon Tone's Celery Seed, 2 hard cook eggs, sliced, ½ cup sliced ripe olives, ½ cup green olives, 2/3 cup diced green pepper, ½ cup shoestring potatoes, ½ cup chopped salted pecans. Toss together with salad dressing made of ½ cup whipped cream, mayonnaise to moisten and 1/8 cup sugar.

Here's another casserole recipe that you'll find easy to prepare and economical to serve.


1 seven ounce can tuna
3 cups cooked rice
1 can condensed cream of mushroom soup
¼ cup water
1/3 cup sliced mushrooms
1 teaspoon curry powder

Flake tuna and combine with all ingredients. Turn into 1½ quart baking dish or casserole and bake for 30 minutes at 350° or until mixture bubbles around the side. Serves 6.

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1. Run a spatula lightly around the mold to release the top edge of gelatin which may cling and prevent it from dropping out when the mold is inverted.

2. Dip the mold into hot (not boiling) water. Be careful not to let the water come over the top of the mold. Count slowly 1-2-3-4 and take the mold out of the water.

3. Place serving plate over top of the mold. Hold the plate and mold together securely. Invert them so that the mold is upside down on top of the plate. Give them several sidewise shakes so that air can enter between the mold and the gelatin. Gelatin will drop out.

NOTE: If the serving plate is moistened with cold water before gelatin is unmolding on it, then you can easily move the gelatin on the plate to center it after it is unmolded.

TO REMOVE MILDEW: from leather shoes and luggage, dip a cloth in a mixture of half water and half denatured alcohol, wring it out and wipe off the leather. Then dry the article in a brisk current of air, in front of an electric fan, for example. Another method is to wash the leather with a thick suds of mild, neutral soap or saddle soap, wipe it with a dry cloth, and dry it right away. Whichever method you use, do it promptly before the mildew as a chance to grow into the leather and leave permanent stains.


Cut baking potatoes in half and score in ½ inch squares about ½ inch deep. Spread cut sides with shortening and put on baking sheet. Bake at 450 degrees for about 40 minutes till brown and tender. Baked potatoes that will almost taste like french fries are the result.


Mix one package dry beverage mix and one package Sure-Jell with three cups of water. Bring to a full, rolling boil. Add 3 cups sugar, stir well, and bring to an active boil. (Try adding 1 teaspoon butter along with the sugar to eliminate scum). Remove from heat, skim and pour into glasses. (Mrs. M. J. Mass, Sr., Riverside, Iowa)


To give iced tea a special taste, to two quarts of ice tea, boil ¼ of an orange peel and 5 or 6 leaves of fresh mint. If you don't boil your tea, boil the orange peel and mint separately and add it to your tea.

If you're at a loss for small cork stoppers for salt and pepper shakers, simply keep a soft, clean, celanese sponge on hand, and from it, cut small pieces for corks as needed,

If your small daughter doesn't have enough hair for bobby pins to hold, use pipe cleaners to curl her hair. They are soft to sleep on, make soft curls, and will not split the ends of her hair.

When you have a recipe that calls for sour milk and you have only fresh milk, add a few drops of vinegar to the measured amount of fresh milk and let set a few minutes.

Hang a shoe bag on the door of your broom closet. You will find the compartments handy for dust cloths, brushes, and assorted cleaning apparatus, and the closet will look so much neater.

To make a pretty and practical pencil holder, paint a small frozen juice can black and sprinkle on glitter while still wet ... or decorate in any fashion to match your room.

For summer fun, let your children work with paraffin instead of soap. It's easier to carve... and can be melted down and used over and over again.

If soapy lint from your washing machine is accumulating and stopping up your laundry drain, just wire a tea strainer to the end of the drain hose.

Ironing pleats in your daughters skirts need no longer be a headache. Use paper clips to hold each pleat in place. They can be slipped on and off quickly and leave no marks.

If you planned to have mashed potatoes and discovered you're out of milk ... fear not! Beat in one whole egg instead. The potatoes come out fluffy and just as good.

When you have waffles next time and there are any left over try this. Put them in your freezer and then warm them up in the toaster for breakfast.

When using plastic to cover chairs, you'll get a smoother, tighter fit if the plastic is warm when you start working... and it's much easier to handle.

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More rhubarb recipes here. After offering some of the Open Line back issues containing rhubarb recipes, It's easy to see these are among the most popular recipes on the air.


2 cups cut up rhubarb
2 tablespoons butter or margarine
1 cup sugar
1 cup boiling water
1 cup sugar
2 tablespoons butter
1 egg
1¼ cups flour
2 teaspoons baking powder
Dash of salt
½ cup milk
1 teaspoon vanilla

Put rhubarb, butter or margarine in a saucepan with the first cup of sugar. Add 1 cup boiling water. Stir and let set while you mix batter. (Do not cook). For batter, cream sugar and butter. Add egg and cream well. Sift flour, baking powder and salt and add to creamed mixture with milk and vanilla. Butter oblong baking dish. Put batter in dish, spoon rhubarb over mix and pour liquid over that. Bake at 350° or 35 to 45 minutes. (Mrs. F. L. Werner, Muscatine, Iowa)


2 cups finely cut rhubarb
2 bananas thinly sliced
1 cup sugar
2 tablespoons flour

Mix sugar and flour and combine with fruit. Put into a deep pie dish lined with rich crust. Cover with top crust and bake in a hot oven 425° for 15 minutes, then at a more moderate heat 350° until done. (Mrs. John Bakker, Stewartville, Minnesota)


Grind or cut up 6 pounds rhubarb with food chopper or knife, after having washed it real well. Add just enough water to cover. Simmer until soft. Strain juice through jelly bag or cheesecloth. To each quart of juice add 1 cup sugar. Heat juice until sugar is dissolved. Skim. Bring to boiling point and pour into hot sterilized jars and seal.


1 pound rhubarb, cut up (about 4 cups)
1 one pound can red tart cherries, drained
1¼ cup sugar
¼ cup quick tapioca
5 drops red food coloring

Combine all ingredients and let stand 15 minutes. Line a 9 inch pie pan with pastry. Pour in filling and top with lattice crust. Bake in hot oven 400° 40 to 50 minutes. Serve warm. (Mrs. Orville Jensen, Waverly, Iowa)


4 cups rhubarb, cubed in pieces
4 cups sugar
1 cup crushed pineapple
2 tablespoons lemon Juice
1 package cherry Jello

Combine rhubarb, pineapple and sugar and lemon juice. Stir it until it makes its own juice. Boil 15 minutes, slowly. Remove from fire, add Jello while still hot. Seal as any other jam.


2 cups sliced rhubarb
½ cup sugar
½ cup water
3 ounce package orange pectin
3 ounce package cream cheese
2/3 cup chopped celery
2/3 cup chopped walnuts

Combine rhubarb, sugar and water in saucepan. Bring to a boil, reduce beat and simmer 10 minutes. Dissolve gelatin in hot rhubarb sauce. Add cream cheese, stirring until its melted. Chili until mixture begins to thicken. Whip until fluffy. Add celery and nuts. Turn into one quart mold and chill until firm. serves 6 to 8. (Mrs. Earl Schocker, Maquoketa, Iowa)


Mix 6 cups sliced rhubarb, 3 cups ground carrots, 2 large oranges, and 5 cups sugar. Boil 30 minutes over low heat. Prepare jars or glasses and seal as usual, (Mrs. Donald L. Sprague, Eastman, Wisconsin)

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