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1 cup sour milk or buttermilk
1 teaspoon soda
1 cup sugar
1½ cups flour
½ teaspoon salt
3 tablespoons melted butter
4 cups diced rhubarb
1½ cups sugar
1 can drained mandarin oranges
1½ cups boiling water

Dissolve soda in sour milk or buttermilk. Sift sugar, flour and salt and add to buttermilk mixture with melted butter. Turn into a 9 inch pan. Place rhubarb over batter. Sprinkle sugar over rhubarb. Put oranges on top of sugar and pour boiling water over the top of the whole dish. Bake at 350° for 45 minutes.


12 cups diced rhubarb
½ cup cold water
10 cups sugar
11 ounces dried breakfast apricots, ground

Wash rhubarb. Add water to rhubarb and put over medium heat. Bring to boil, stirring occasionally. Cook till tender (about 10 minutes.) Add sugar,  blend completely and bring to vigorous boil. Add ground up apricots and reduce heat  to cook slowly for 10 minutes. Remove from heat and let stand a few minutes. Pour into jars and seal after jam cools in jars.


Mix and chill

1 can Hi-C punch drink
1 package red Kool-Aid
1 cup sugar
6 cups water

Cool 1 large bottle Seven-Up and add just before serving.


1½ cups butter cookie crumbs
4 tablespoons butter
1 egg
2 cups powdered sugar
1 quart strawberries
Whipped cream
Nutmeats, optional

Crumb enough butter cookies to make 1½ cups. Press into a 9 inch pie plate, reserving ¼ cup of the crumbs for the topping. (If butter cookies are real dry you may wish to add a bit of butter or margarine for ease of working with the crumbs. However, in most cases this is not necessary.) Blend butter with egg and add powdered sugar. Pour over crumbs to make an even layer. Cut strawberries in half and push berries flat side down into butter and sugar layer. Cover strawberries with  a layer of whipped cream and sprinkle with reserved crumbs. Nutmeats may be added along with strawberries for an extra taste.


Boil 1 cup sugar and 6 tablespoons water until it spins a thread. Add slowly to 2 beaten egg whites. Fold in one quart fresh strawberries (small berries are best.) Top with a mixture of 4 graham crackers (crushed), ¼ teaspoon flour and 2  tablespoons melted butter. Any pie shell may be used.


Dissolve 1 package raspberry Jello in 1 cup hot water and 2 cups cold water. Add a 46 ounce can pineapple grapefruit juice, 1 6 ounce can frozen concentrated orange juice, 1 6 ounce can frozen concentrated lemon juice and 1 large bottle white sweet soda.

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1 13 ounce can pineapple tidbits
1 cup minute rice
¾ teaspoon salt
6 maraschino cherries, diced
1 cup whipping cream
1 tablespoon sugar
1 cup marshmallows, diced

Drain pineapple and measure syrup. Add enough water to the syrup to make 1¼ cups liquid. Bring to boil and stir in minute rice. Add salt and cover. Remove from heat and let stand 5 minutes. Add cherries and pineapple. Chill. Fold in whipped cream and marshmallows just before serving.


1 cup unsifted flour
1 cup quick cooking oatmeal
¾ cup firmly packed brown sugar
½ teaspoon soda
¼ teaspoon salt
¾ cup butter, melted

In a large mixing bowl, combine all ingredients and blend well with mixer to form crumbs. Press ½ of crumbs into the bottom of an ungreased 9 by 9 inch square pan. Bake at 350° for 10 minutes.

1 cup chocolate chips
½ cup chopped pecans
¾ cup caramel ice cream topping
3 tablespoons flour

Remove crust from oven and while hot, sprinkle with chips and pecans. Mix flour and topping and drizzle over chips and pecans. Sprinkle remaining crumbs on top and bake at 350° 15 or 20 minutes until golden brown. Chill before cutting.


Cut up one onion and mash with a pastry blender to chop real fine. Add one can beets, juice and all, 1 tablespoon vinegar and 3 cans water. Cut up 2 or 3 cucumbers and add along with salt and pepper to taste. Stir in about ¾ of ½ pint carton of sour cream and serve without cooking.


2 cups white grapes, white cherries or bing cherries
2 cups cubed pineapple, drained
3 cups marshmallows, miniature
2 cups mandarin oranges
1 cup whipped cream, whipped
2 whole eggs, beaten
4 tablespoons vinegar
4 tablespoons sugar
2 tablespoons butter

Cook eggs, vinegar, sugar and butter until thick. Cool thoroughly. Mix whipped cream into cooked mixture. Stir in fruits and place in 9 by 9 pan. Freeze for 2 or 3 hours.


1 medium head cabbage
1 carrot, grated
1 green pepper, chopped
1 teaspoon salt

Mix salt with cabbage and let stand an hour. Then squeeze out excess moisture. Add carrot and pepper. Set aside.

1 cup vinegar
¼ cup water
1 teaspoon whole mustard seed
1 teaspoon celery seed
2 cups sugar

Combine and boil one minute. Cool to lukewarm. Pour over cole slaw and put into containers and freeze. Thaws quickly.


Mix 2 tablespoons sugar, ½ cup half and half, 2 tablespoons vinegar, ½ teaspoons salt and pepper to taste. Mix and use over grated vegetables.

Cook 1 cup sour cream, 1 cup vinegar, ½ cup sugar, butter the size of a small egg, and 1 teaspoon cornstarch mixed with a little cold water. Cook till thick.

Bring 1 part vinegar, 1 part sugar and 1 part water to a boil. Store in the refrigerator till used. Celery seed, salt and pepper, etc., may be added to taste.

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½ cup plus 1 tablespoon vinegar
1 cup half and half cream
1 cup milk
½ cup sugar
2 tablespoons flour
6 egg yolks
¼ cup butter
1 teaspoon celery seed
2 teaspoons salad mustard
salt and pepper to taste

Cook flour, sugar, milk, cream and vinegar until thick. Add beaten egg yolks and cook a few minutes longer. Add remaining ingredients and beat until smooth. Put hot mixture on warm or hot potatoes. Sweet pickles, onions, celery, etc., may be added to complete the potato salad.


10 ten cent almond Hershey candy bars
1 cup butter or margarine
6 egg yolks, beaten
1 cup powdered sugar, sifted
1 cup nuts, optional
6 egg whites, stiffly beaten
5 cups crushed vanilla wafers
½ gallon softened vanilla ice cream

Melt candy bars and butter and add yolks. Cook over heat several minutes to pudding consistency. Add sugar and nuts. Cool. Line 9 by 13 inch pan with  wafer crumbs. Fold egg whites into chocolate mixture. Smooth ice cream over wafer crumbs. Ripple the chocolate mixture through ice cream and freeze.


Mix ¼ cup sugar, 1 cup flour, 1 teaspoon baking powder, ¼ teaspoon salt, 2 tablespoons shortening, and 1 egg, beaten with 2 tablespoons milk. Pat into bottom and sides of 9 by 12 inch pan. Place 3 cups rhubarb over crust. Sprinkle with 1 package of strawberry Jello. Mix 1 cup sugar, ½ cup flour, 1/3 cup melted margarine and sprinkle over Jello. Bake 40 to 45 minutes at 350°.


Boil 4 cups crushed berries with 2 cups sugar for 2 minutes. Add 3 more cups sugar and boil 7 to 10 minutes more. Let stand in earthen crock for 24 hours,  stirring occasionally. Put in jars while cold and seal with wax.


5 eggs
3 cups sugar
½ teaspoon salt
1¼ teaspoons good quality vanilla

Beat until yellow and foamy. Fill freezer container ¾ full with half milk and at least half of that cream. Makes 4 quarts.


¼ pound bacon, cut in small pieces
1 pound hamburger
¼ cup onions, chopped
½ cup brown sugar
½ cup catsup
2 tablespoons vinegar
1 teaspoon mustard, prepared
1 teaspoon salt
1 can butter beans
1 can kidney beans
1 can pork and beans

Brown bacon, hamburger and onions together. Add remaining ingredients and bake at 300°, uncovered, for 1½ hours.


3 cups prepared Bisquick mix
Milk as called for in Bisquick directions
1½ teaspoons Tabasco sauce
1½ pounds ground beef
1 cup corn flakes
1 medium onion, chopped fine
2 teaspoons salt
1 tablespoon minced parsley
1 egg, slightly beaten

Follow directions for Bisquick rolled biscuits. Add only ½ teaspoon Tabasco to milk. Roll into 10 by 15 inch rectangle. Sprinkle remaining tabasco sauce over ground beef and add other ingredients and mix well. Spread evenly over dough. Roll as jelly roll. Cut into 12 slices ¾ inch thick. Place on cookie sheet and bake at 375° for 30 minutes.

1 can mushroom soup
½ cup milk
1 beef bouillon cube
¼ teaspoon tabasco sauce

Cook, stirring until heated and bouillon cube is dissolved. Pour over each portion before serving. This sauce is added after pinwheels are baked.


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½ cup water
4 tablespoons cocoa
¼ cup shortening
1 cup sugar
1 egg
1 teaspoon vanilla
1¼ cups flour
1 teaspoon soda
pinch of salt
½ cup sour milk

Cook water and cocoa until thick. Add shortening and sugar and cool till medium warm. Add egg and vanilla. Sift flour, soda and salt and add with sour milk. Bake at 350° for 25 minutes. Makes one 9 by 9 inch pan or 1 round layer. Double up  for more layers.


Fill a quart jar with violets. Cover with boiling water. Let stand 24 hours. Pour  off water. Discard violets. Combine 2 cups of the liquid, juice of 1 lemon and a package of Sure-Jell. Bring to a boil. Add 4 cups granulated sugar and return to boil. Boil 1 minute. Put into jars and seal.


Beat 2 cups sifted powdered sugar, 1/3 cup vegetable shortening, 1 egg white  and flavoring (1 teaspoon vanilla) until light and fluffy. Add coloring.


1/3 cup soft butter, margarine or shortening. (For decorating use 1 cup shortening)
1/8 teaspoon salt
3 cups sifted powdered sugar
¼ cup milk or light cream (for decorating substitute butter for milk or cream)
Vanilla, optional
Coloring, optional


¼ cup brandy
1 cup or 1 pound pitted dark sweet cherries, drained
1 quart vanilla ice cream
1 quart chocolate ice cream
chocolate curls
1 cup whipping cream
few drops red food coloring

Pour brandy over cherries and let stand 6 hours. Soften vanilla ice cream and mold it to make a shell. Freeze until firm. Soften chocolate ice cream and stir in cherries and brandy. Spoon into vanilla shell. Cover and freeze until firm. Unmold. Whip cream until soft peaks are formed. Add food coloring. Apply with pastry bag. Top with chocolate curls made by shaving a chocolate candy bar with a potato peeler. The chocolate candy must be room temperature for easy curling.

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