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A happy first month of Summer to you. Already we have received reports of tomatoes ripe and ready, strawberries fresh out of the garden and our first request for pickle recipes. You mothers have your children home from school for the summer. According to the calendar, summer has just arrived. For a lot of us, itcame earlier this year. Here is a bulletin full of rhubarb, hot potato salad, and coleslaw recipes, it was a good month for recipes on the Open Line and I hope you enjoy them all.


3 pounds potatoes
¼ cup finely diced bacon
¼ cup chopped onion
1 tablespoon flour
2 teaspoons salt
1¼ tablespoons sugar
¼ teaspoon pepper
2/3 cup cider vinegar
1/3 cup water
½ teaspoon celery seed
3 tablespoons chopped parsley

Cook potatoes in jackets until tender. Cool, peel, and thinly slice. Pry bacon until crisp. Add the onion and cook one minute. Blend in the flour, sugar, salt and pepper. Add vinegar and water. Cook ten minutes, stiffing well, Pour over sliced potatoes, add celery seed and parsley. Toss gently, and serve warm. Serves six. Very good served with baked ham or corned beef. When the salad is ready to serve, pour over it a raw egg white which has been lightly beaten. It gives it a flavor no other potato salad has. (This is a world famous recipe served at Speck's century old coffee house on Market Street in St. Louis until they closed a few years ago. It was sent to us by a Vinton listener).


2 cups vinegar
1 cup sugar
2 tablespoons mixed spices
salt to taste

Select young and even sized carrots. Cook tender. Pack in hot jars and pour the syrup over them. Make the syrup from ingredients shown above and boil five minutes before pouring over carrots. Seal at once. (Mrs. Henry Yanna, Montfort, Wisconsin).


Pastry for one nine inch pie 3 eggs, separated 1¼ cup sugar ¼ cup soft butter or margarine 3 tablespoons frozen orange juice concentrate ¼ cup flour ¼ teaspoon salt 2 ½ cups rhubarb, cut in ½ inch pieces 1/3 cup chopped pecans

Beat egg whites until stiff. Add ¼ cup of the sugar gradually, beating well after each addition. Set aside. Combine butter and juice concentrate and egg yolks. Beat thoroughly. Add remaining sugar, flour, salt, and beat well. Add rhubarb to yolk mixture. Stir well. Gently fold in meringue. Pour into pastry lined 9 inch pie pan (make high fluted rim). Sprinkle with nuts. Bake in hot oven (400°) for 40 to 50 minutes. Cool. This recipe doubled wilt make three 8 inch pies. (Mrs. James McCoy, Cedar Rapids).


3 cups sugar
2 cups vinegar
1 cup water
2 or 3 heads of cabbage
2 tablespoons salt
1 bunch celery
2 or three carrots chopped pimentos & green pepper (optional)
1 teaspoon celery seed
1 teaspoon mustard seed

Boil sugar, vinegar and water three minutes. Grate cabbage, add salt, stir and let set about an hour. Squeeze cabbage well by hand. Mix everything together. Store in jar and refrigerate. Keeps two weeks closed tightly in jar as long as it is refrigerated. Use as needed.

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Boil 6 medium potatoes with peelings. Cool. Remove peelings and dice.

3 tablespoons butter
3 tablespoons flour
¾ teaspoon dry mustard
½ teaspoon salt
¼ teaspoon pepper
1 small onion
1½ cup milk
¾ cup salad dressing

Melt butter and mix with flour. Add mustard, salt, pepper, small onion, and milk and boil 1 minute. Remove from heat and blend in salad dressing. Pour over potatoes. Bake for 40 minutes at 350°. Melt a little cheese on top before removing from oven. (Mrs. Kenneth Hagen, Homestead, Iowa).


1 pound skinned pork sausages
1 tablespoon cooking fat
4 ounces flour (½ cup)
1 egg
1 cup milk
¼ teaspoon salt

Make a batter of flour, salt, egg and milk, and let stand 30 minutes. Heat the fat in the shallow baking tin (9 by 9 by 2). Fry sausages in baking tin for five minutes, then pour the batter over them. Put into a hot oven (400 to 450°) and bake about 30 minutes. (Mrs. Rex Milford, Elgin, Iowa)


1 package white or yellow cake mix
1 package strawberry jello
2/3 cup oil
4 eggs
¾ cup water
½ cup frozen strawberries (thawed)

Mix all together and bake 35 to 40 minutes at 350°. Top with icing made of ¼ pound margarine, 1 box powdered sugar and ½ cup thawed frozen strawberries.

KOOL-AID SYRUP: Combine 2 cups sugar with ¾ cup water in a sauce pan and bring to full rolling boil. Remove from heat and stir in 1 envelope of Kool-Aid. Cool. Pour over finely crushed ice for homemade Snow Cones. (Mrs. Clarence Robinson, Plainfield, Iowa)


1 quart fully ripened strawberries
4 cups sugar
¾ cup water
1 box powdered fruit pectin

Crush strawberries thoroughly to yield 2 cups of strawberries. Pour strawberries into a large bowl. Add sugar to berries and let stand. Bring water and pectin to a boil in a small sauce pan. Boil hard for one minute stirring constantly. Add to fruit mixture, stirring well until sugar is dissolved. Ladle quickly into glasses or freezer containers. Cover at once with lids. Makes seven medium sized glasses. Will keep for about two weeks in the refrigerator and indefinitely in your freezer.


1 cup sugar
¼ cup soft shortening
2 eggs
1 teaspoon salt
½ teaspoon cinnamon
¼ teaspoon nutmeg
1 teaspoon soda
2 cups apples, chopped fine
½ cup black walnuts
1 cup flour

Put all ingredients in greased pie pan. Bake 350° for 40 minutes.


2 quarts grated cabbage covered with grated carrots
2 cups sugar
½ cup vinegar
1 cup salad dressing
salt and pepper to taste

Makes 2 gallons cole slaw. (Served at Ward's Drive-In in Cedar Rapids)


1 can white tuna fish, broken up
3 hard boiled eggs, chopped
¼ cup finely diced cheese
1 tablespoon finely minced onion
1 tablespoon chopped olives
Mayonnaise or Salad Dressing

Mix ingredients well. Pile high on bun. Top with bun or prepare open face. Wrap in foil. Bake for fifteen minutes at 325°.

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1 egg, beaten
1 5-to-7 ounce can shrimp, crab meat, or lobster, drained and chopped
½ cup finely chopped celery
½ cup finely chopped green onion
¼ cup minced canned luncheon meat
¼ cup minced canned water chestnuts
¼ cup minced canned bamboo shoots
1 tablespoon soy sauce
2 eggs
2 cups water
½ teaspoon salt
1 cup sifted flour
2 tablespoons cornstarch

Mix first eight ingredients well and set aside for filling. Beat eggs, add remaining ingredients and beat with a rotary beater until smooth. Heat a greased 6 inch skillet over very low heat. Pour a scant two tablespoons batter into skillet and tip and tilt pan so that batter spreads evenly in skillet. Fry on one side only; set aside as finished. Save about ¼ cup batter to use as "glue". Put a tablespoon filling on cooked side of each pancake. Roll pancake around filling. Tuck in edges. Dampen edges with reserved batter to seal. Chill. Brown in shallow fat for frying. (Mrs. George Shimek, Cedar Rapids, Iowa).


1/3 cup boiling water
3 tablespoons (½ envelope)
Knorr Onion Soup Mix
½ cup sour cream
½ cup Hellman's Mayonnaise
6 cups shredded cabbage
1 tomato, diced (optional)

Pour boiling water over soup mix. Stir and let stand 15 minutes. Combine with sour cream and mayonnaise. Toss cabbage and tomato with mixture until well coated. (Mrs. Burt Champlin, Cedar Rapids, Iowa).


24 small cans frozen lemonade
½ cup sugar for each can lemonade
food coloring as desired
8 quarts Seven-Up

Combine all ingredients, adding the Seven-Up just before serving. Serves 150 guests. (Mrs. Howard Gritton, Lowden, Iowa).


½ cup butter
4 squares chocolate
3 cups sugar
¼ teaspoon salt
1 cup milk plus
¾ cup cream or
1 2/3 cups evaporated milk
1 teaspoon vanilla

Melt butter and chocolate together. Add sugar, salt, milk and cream or evaporated milk. Heat mixture till hot but do not boil. Add vanilla. Bring to boil.


1 large box chocolate cake mix
¼ teaspoon soda
¼ cup melted butter
2 eggs
½ cup uncooked quick oatmeal
2 tablespoons milk
½ cup chopped nut meats
¾ cup flake coconut

Mix cake mix with rest of ingredients. Drop by teaspoons on greased cookie sheet. Bake 12 to 15 minutes at 350°.


Cook 2 cups sugar and 1 cup water until it spins a thread. Remove from heat and add 1 cup vinegar, 1 teaspoon grated onion, 1 teaspoon salt and 2 teaspoons celery seed. Keep in refrigerator and use as needed.


4 pound chicken ready to cook
3 to 4 cups vinegar
1 medium sliced onion
1 tablespoon salt
1 bay leaf
6 whole cloves
12 whole pepper corns

Cut chicken in serving pieces. Place in kettle and cover with water. Add vinegar and heat to boiling point. Skim off top. Add remaining ingredients and simmer until chicken is fork tender. Set in cool place if to be served cool. Can be served hot.

HOME MADE POPSICKLES: Mix 1 package jello, 1 package Kool-Aid, and 1 cup sugar with 2 cups hot water and 2 cups cold water. Freeze.

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2 cups diced rhubarb
½ cup sugar
½ cup shortening or margarine
1½ cup sugar
1 teaspoon vanilla
1 egg
2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
¼ teaspoon salt
1 cup sour milk or buttermilk

Mix diced rhubarb and the ½ cup sugar well and let stand while mixing the batter. Cream shortening or margarine, sugar, vanilla and egg well. Sift flour, baking soda, cinnamon and salt two or three times then add to the cream mixture alternating with the sour milk. Last stir the rhubarb into the batter and pour into a greased loaf pan (13 by 9½ by 2) and bake in a 350° oven 50 to 55 minutes. Can be served warm with whipped topping or ice cream. If you wish to take it to a picnic or social gathering, it can be iced. A brown sugar icing or baked on coconut, brown sugar topping are delicious. (Mrs. Harry Boock, Preston, Iowa).


1 cup flour
5 tablespoons powdered sugar
½ cup butter
3 eggs
2 cups sugar
½ cup flour
1 teaspoon baking powder
3 cups rhubarb, cut up.

Beat flour, sugar and butter together and turn into a 9 by 13 inch pan. Bake 350° for 15 minutes. Beat eggs, sugar, flour and baking powder then later rhubarb. Spread on top of first mixture and bake at 350° for 45 minutes. Top with whipped cream if desired. (Mrs. Bruce Pennington, Rudd, Iowa).


Mix and crumble 1 cup sifted flour, ¾ cup oatmeal and 1 cup brown sugar (packed). Press half of crumbs into greased 9 inch baking pan. Cover with 3 cups diced rhubarb. Combine 1 cup sugar, 2 tablespoons cornstarch, 1 cup water and 1 teaspoon vanilla. Cook until thick and clear. Pour over rhubarb. Top with remaining crumbs. Bake in 350° oven for one hour. Cut into squares and serve plain or with whipped cream.


Dice 3 cups rhubarb. Mix a biscuit dough of the following:

2¼ cup flour
4 teaspoons baking powder
½ teaspoon salt
1 cup milk

Roll about one half inch thick. Place the cut rhubarb on the dough and roll and cut like cinnamon rolls. Place in 9 by 13 cake pan. Boil together 1½ cups sugar and 1 ½ cups water. Pour hot over the rolls. Sprinkle with sugar. Bake in moderate oven till done. Serve warm or cold with milk or cream. (Mrs. Jim Moneypenny, Stanwood, Iowa).


Line bottom of 9 by 13 inch pan with about 4 cups cut rhubarb. Cover with one cup sugar. Combine the following ingredients and pour over the rhubarb.

4 eggs, separated
1 cup sugar
1 cup all purpose flour

Beat egg yolks till creamy. Add white sugar and beat until smooth. Beat four egg whites till soft peaks form. Add half of egg whites to egg yolk mixture and beat until blended. Add flour and mix thoroughly. Add remaining egg whites, folding in gently. Bake at 375° about 35 minutes until batter is brown and springs back when tested with finger and rhubarb is bubbly and cooked. Serve warm or cold with cream. This batter recipe makes a lovely sponge cake for shortcake by itself. It may also be used with other fruits (Mrs. Lloyd R. Bushaw, Edgewood, Iowa).


2 cups bread crumbs
2 cups finely cut rhubarb
2 eggs
1 cup sugar
1 cup milk

Butter a pan, put crumbs in first, then the rhubarb over that. Sprinkle with cinnamon and dot with butter. Beat eggs, adding one cup sugar slowly to eggs. Add milk. Mix well and pour over mixture. Bake in 375° oven about 40 min. (Tillie Coon's recipe in the Sacred Heart Church Recipe Book in Oxford Junction, Iowa).

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