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1½ pounds round steak
1 large onion, sliced
2 carrots, sliced
1 tablespoon uncooked rice
2 tablespoons uncooked macaroni
1 tablespoon catsup
1 cup water
salt and pepper to taste

Roll steak in flour and brown in hot fat, put in a baking dish and sprinkle the salt and pepper on it. Then add the rest, mixing the catsup and the water. Cover and put in 325° oven (or 350°) for 1½ hours or until meat is done. If it gets too dry, add a little more water. (Mrs. Josh "Grandma” Main, Searsboro, Iowa)


1 package white cake mix
1  package strawberry jello
½ cup Wesson oil
½ cup water
4 eggs
½ cup mashed strawberries

Mix Jello and cake mix dry. Add oil and water. Blend. Then add eggs and strawberries. Beat as directed on cake mix box. Bake at 350° for about 40 minutes. (In powdered sugar frosting, use strawberries for liquid.) (Mrs. Bill Bader, Belle Plaine, Iowa)

HINT: If you cannot repair a dripping faucet at once, tie a string to the faucet, long enough to reach the sink, and the water will run silently down the string.




1 cup warm water in bowl
1 package or cake of yeast
1 teaspoon sugar
1 teaspoon salt
2 tablespoons salad oil
flour as needed

Mix yeast and water, stirring until yeast is dissolved. Stir in sugar, salt and salad oil. Add two cups of flour or more and beat until smooth. Cover and let rise in warm place till doubled in bulk, about 45 minutes or less. Makes two 12 inch pizzas. Bake 25 minutes at 400°. (Mrs. Cliff Shalla, Kalona, Iowa)


In a dish (such as a bowl) place a large cinder or pieces of charcoal, porous stones or pieces of brick. Mix together six tablespoons each of water, table salt and bluing. Mix well and let stand an hour. Then add one tablespoon ammonia. Stir briskly. Pour over cinder, charcoal or stones. To give color, add drops of cake coloring here and there. Place it where it won't have to be moved or bumped so the formation won't crumble. More solution can be added when action stops, which may not be for a week or ten days. Add carefully at the sides. (Mrs. Floyd Holdiman, Waterloo, Iowa)


1½ pounds liver
1½ pounds beef (half may be heart, the rest boiling beef)
6 medium sized onions

Cook first three ingredients with 3 teaspoons salt and enough water to cover. Take ingredients out of broth and cool. Grind and mix with broth, ¼ teaspoon pepper and 4 teaspoon sage. Press into crock and store in cool place. (Mrs. Bertrand Felelon, Dubuque, Iowa)

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1 large head cabbage
1 pound ground chuck
½ cup raw regular or processed white rice
1 small onion, grated
2 eggs
1 teaspoon salt
¼ teaspoon pepper
1 sliced large onion
2-8 oz. cans tomato sauce
2 number 2½ cans tomatoes
juice of two lemons
1 teaspoon salt
¼ teaspoon pepper
½ to 1 cup brown sugar

Remove 12 large leaves from cabbage. Trim off thick part of each leaf. Let boiling water stand on leaves a few minutes to soften and make easy to roll. Start heating oven to 375°. Combine meat, rice, grated onion, eggs, 1 teaspoon salt and teaspoon pepper. Place mound of meat mixture in cup part of each leaf. Loosely fold over sides of leaf and roll up. In the bottom of a Dutch oven, place a few of the remaining cabbage leaves. Arrange layers of stuffed cabbage, seam sides down and sliced onion. Pour on tomato sauce, tomatoes and lemon juice. Add salt and pepper. Bring to boil on top of range. Sprinkle with sugar to taste. Bake covered for 1 hour. Uncover and bake 2 hours longer. Serves 8.


Beat 4 eggs till thick. Add 2 cups sugar, 1½ -2 tablespoons cornstarch and a dash of salt.

Add this mixture to 1½ quarts of milk, bring to a boil and cook till thick.

Pour the cooked pudding into freezer and add more milk (suggest 2 cups of cream plus milk) to about 3 inches from the top of the freezer. Add about 8 tbsps. of vanilla and freeze. (The large amount of vanilla is really the secret to making the ice cream something to rave about.)

This is also good as chocolate ice cream. Add 4 tablespoons cocoa to the sugar and mix it well before adding to the beaten eggs. It still requires the 8 tablespoons of vanilla. (Mrs. Beuford Barnhart, Colesburg, Iowa)


To keep miniature marshmallows down in Jello, let the Jello almost set and spoon it on the marshmallows. If it is heavier, they can't come to the top.... Stitch a large pocket in the knees of blue jeans and slip a foam rubber pad in the pocket and it makes a good kneeling pad …..To kill ants, put coffee grounds on the hills……Another way to get rid of ants is to pour onion water on the ant hills  Next time, place a piece of string or tape across jars be ore adding paraffin and it will be easier to remove ... Add two tablespoons of vinegar when canning strawberries and they will be redder than ever .....Try adding a grated raw potato to your next meat loaf to make it juicier .....A light application with a bar of soap or a candle will lubricate zippers that are difficult to work or are stuck .....When making rolled cookies, roll them out on powdered sugar instead of flour and they won't get tough. Makes them a little sweeter, too. When cooking macaroni, noodles, spaghetti or rice, add vegetable oil to the boiling salted water. One tablespoon of oil per quart of water prevents the water from boiling over, and keeps each noodle and rice kernel "separated," thus avoiding that unappealing "massed" effect   soot on pots and pans from cooking outdoors can be easily removed if you coat the bottom with soap in advance. The soot will wash off with the soap afterwards ......An easy way to deodorize jars and bot-tles is to pour a solution of hot water and dry mustard into them, then let them stand several hours or overnight. Rinse and air them before using again ........Soak up excess moisture that collects in the vegetable bin of your refrigerator by keeping a clean cellulose sponge in it….. Protect the back of shoe heels from scuffing by coating them occasionally with colorless nail polish…….The outside of an orange or lemon peel, rubbed against the skin, will remove tar stains……..Substitute for cream in recipes is two parts milk to one part of melted butter ………..Treat old perspiration stains with vinegar; new stains with baking soda.

EM 5-9405

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1 20 oz can pineapple tidbits
1 16 oz. can spiced white grapes
1 11 oz. can mandarin orange sections
1 8 oz. pkg. miniature marshmallows
1 cup assorted miniature gumdrops (remove black ones)
½ cup chopped nuts

Drain pineapple, grapes and orange sections.  Combine with marshmallows and nuts and set aside.

½ cup sugar
¼ cup  flour
dash salt
¼ cup lemon juice
1 cup pineapple juice
1½ cup cream, whipped

Combine sugar, flour and salt in sauce pan. Stir lemon and pineapple juices. Cook over low heat till thickened, stirring constantly. Cool. Fold in whipped cream and fruit mixture. Chill in covered bowl 12 to 24 hours. Makes 10-12 servings. (Mrs. Glenn Burkholder, Kalona, Iowa)


1 tablespoon mayonnaise (slightly thinned with cream)
1 tablespoon vinegar
1 tablespoon sugar
salt and pepper to taste

Combine above ingredients and pour over sliced cucumbers and onions. Allow to set awhile before serving.


3 cups water
1 tablespoon salt
1 cup sugar
1 cup vinegar

Bring to a boil. Let cool. Pour over shredded cabbage. Serve cold.


2 cups sugar
1 cup cider vinegar

Bring to a boil.

This can be stored in the refrigerator for weeks. It makes an excellent dressing for sliced cucumbers and onions.

EM 5-9405


1 pkg. lime Jello
1 pkg. lemon Jello
2 cups hot water
1 large can crushed pineapple (juice and all)
1 carton dry cottage cheese
1 cup evaporated milk
1 tablespoon horseradish
1 cup salad dressing

Mix jellos, water and pineapple and allow to partially set. Add remaining ingredients, stirring as desired, and chill.


2 eggs, beaten
2 tablespoons white vinegar
2 tablespoons pineapple juice
2 tablespoons butter
4 tablespoons sugar

Cook in double boiler until thick. Remove from heat, adding the butter. Cool. Then add:

1 cup whipped cream
2 cups white cherries
2 cups diced pineapple
2 cups diced marshmallows

Chill 24 hours. A banana may be added just before serving.


Russian Dressing: Blend to a quart fruit jar or blender 1 can tomato soup, 1 cup salad oil ½ cup vinegar, ½ cup brown (or white) sugar, 1 teaspoon salt, 2 teaspoons dry mustard, 1 tablespoon catsup, and 1 tablespoon grated onion. (Mrs. Walter Mau, Waterloo, Iowa)

Salad Dressing:

Combine 1 can  tomato soup, ½ can cider vinegar, ½ can Mazola oil, ½ cup sugar, salt and paprika as desired. (Use soup can to measure the vinegar and oil.)


1 medium head of cabbage
2 tablespoons vinegar
1 medium onion
½ teaspoon lard
½ teaspoon salt
dash of pepper

Shred cabbage and onion fine. Heat vinegar and lard till lard melts and add salt and pepper. Pour on cabbage and onion. Add ¼ cup cream. Toss lightly.

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