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1 package lemon jello
1 cup hot water
1 cup cold water
½ pound miniature marshmallows
1 cup drained crushed pineapple
1 cup chopped walnuts
1 small bottle maraschino cherries
Red food coloring
1 eight inch angel food cake
1 pint whipping cream, whipped

Mix jello and water as regularly mixed. Chill till almost firm and then beat until fluffy. Mix in marshmallows, pineapple, walnuts, maraschino cherries, and red food coloring for color if desired. Break half of angel food cake into small pieces and arrange in 9 by 13 inch pan. Cover with half of jello mixture. Repeat layers of cake and jello. Chill overnight.


1. Don't beat eggs too much
2. Don't use too much sugar.
3. Bake in hot water at a low temperature.
4. Don't bake too long.
5. Cool as quickly as possible.


2 cups white cherries, pitted
2 cups diced pineapple
2 cups orange sections
2 cups marshmallows
¼ cup almond meats
2 eggs
2 tablespoons sugar
¼ cup light cream
Juice of one lemon
1 cup heavy cream, whipped

Cook eggs, sugar, light cream and lemon juice until thick. Cool. Blend in whipped cream. Combine all ingredients and chill for 24 hours.


3 cups sweet potatoes
¼ cup butter
¾ cup brown sugar
2 tablespoons milk
¼ teaspoon salt
½ teaspoon grated lemon rind
½ cup chopped walnuts
8 marshmallows
½ cup crushed cornflakes

Cook sweet potatoes. Mash, adding butter sugar, milk, salt, lemon rind and nuts. With a tablespoon, scoop up about ¼ cup of the mixture. Put one marshmallow in the center of the mixture and cover marshmallows completely. Shape into ball and roll each ball in cornflakes. Place in buttered baking dish and bake at 350° for thirty minutes or until marshmallows begin to ooze out.


1 stewing chicken
½ cup flour
½ cup margarine
4 cups chicken broth
½ cup margarine
½ teaspoon pepper (optional)
1½ cups diced onion
2 teaspoons poultry seasoning
1 loaf of day old bread

Cook chicken til tender. Let cool, cut meat in small pieces (do not grind). Melt first one-half cup margarine in pan, blend in flour, stir in broth and cook til thick. Combine remaining ingredients for Savory Stuffing. Add chicken and broth to Savory Stuffing, spoon into baking pan. Cover, bake in 350° oven for 50 minutes. Uncover for 10 minutes to brown top (Mrs. Francis Barrick, Center Point, Iowa)

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2 cups sifted flour
1 tablespoon sugar
4 teaspoons baking powder
½ teaspoon salt
½ cup shortening
1 beaten egg
2/3 cup milk

Sift dry ingredients. Cut in shortening until crumbs are coarse. Combine egg and milk. Add to other mixture all at once. Stir till dough follows fork. Turn out and knead gently 20 strokes. Roll to ¾ inch thick. Cut out with biscuit cutter. Bake on ungreased baking sheet for 10 to 14 minutes at 450 °. It is possible to refrigerate biscuits before baking up to three hours.


Cream one-half pound butter or margarine with 1¼ cup sugar. Add two eggs and beat very well. Add one half pint sour cream and one teaspoon vanilla and beat well. Add two cups flour, 1 teaspoon baking powder, one half teaspoon soda and blend in well but careful not to over mix. Put half of batter in greased tube pan. Sprinkle two tablespoons cinnamon sugar (mixture of cinnamon and sugar to taste) over batter and then add remaining batter. Sprinkle with two more tablespoons cinnamon sugar. Bake at 350° for 50 minutes.


2½ cups flour
2 cups sugar
3 teaspoons baking powder
1 teaspoon salt
1 cup bread crumbs
3 tablespoons melted butter
1 cup milk
1 teaspoon vanilla
2 cups persimmon pulp

Sift flour, sugar, and baking powder. Stir in bread crumbs. Combine melted butter with milk and vanilla. Stir dry ingredients into milk mixture until blended. Stir in persimmon pulp. Dates and nuts may also be added. Bake in greased baking dish in a 350° oven for one hour. If making muffins, bake in muffin tins for only 30 minutes.


½ pound ground beef
¼ cup finely chopped onion
½ cup peanut butter
2 tablespoons chili sauce
1 teaspoon salt
1/8 teaspoon pepper
1 egg, beaten
2 tablespoons oil
2 cups seasoned tomato sauce

Mix first seven ingredients. Shape in twelve meatballs and brown in oil. Add tomato sauce, cover and simmer for about 30 minutes.


1 can cream of celery soup
½ can water
1 pound ground beef
2/3 cup fine dry bread crumbs
1 egg, slightly beaten
2 tablespoons minced onions
1 tablespoon chopped parsley
1 teaspoon salt
1 tablespoon shortening
1 or 2 tablespoons minced dill pickle

Combine soup and water. Mix ¼ cup soup mixture to ground beef, bread crumbs, egg, onions, parsley, and salt. Shape into balls and brown in skillet with shortening. Add remaining soup mixture and dill pickle. Cover and cook over low heat, 20 minutes, stirring from time to time. Serves 4.


3 cups prepared bananas (about 10)
2 tablespoons lemon juice or one lemon
1/3 cup finely chopped maraschino cherries (optional)
6½ cups sugar
1 bottle Certo Fruit Pectin

To prepare bananas, peel and mash thoroughly. Measure the three cups into a large sauce pan. Add lemon juice and cherries. Add sugar to fruit and mix well. Place over high heat and bring to a full rolling boil. Boil hard for one minute, stirring constantly. Remove from heat and stir in Certo Fruit Pectin at once. Ladle quickly into glasses. Cover at once with 1/8 inch hot paraffin. Makes about nine medium glasses. (Mrs. Hazel Ross, Belle Plaine, Iowa)

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1 cup cooked or rinsed canned shrimp, chopped
1 cup drained canned bean sprouts, chopped
1 cup finely chopped celery
½ cup drained canned mushrooms, chopped
1½ teaspoon salt
1 teaspoon monosodium glutamate (M.S.G.)
½ teaspoon granulated sugar
1 cup sifted all-purpose flour
1 teaspoon salt
4 eggs
Cold water
About 2 quarts salad oil
3 tablespoons dry mustard

About 3 hours before serving, make shrimp filling by mixing shrimp, bean sprouts, celery, mushrooms, 1½ teaspoon salt, M.S.G., and sugar and refrigerate. Now to make batter for Egg Roll Wrappers, combine thoroughly flour, 1 teaspoon salt, 3 of the eggs, beaten, and then stir in 1 cup water, a little at a time, until a smooth, thin batter develops. Heat 1 teaspoon salad oil in a 7 inch skillet over medium heat. Then pour 3 tablespoons batter (scant ¼ cup) into skillet, rotating skillet until batter covers the bottom of skillet. Let cook until surface is set. Do not turn. When set, carefully slide it onto paper toweling. (if wrapper sticks, roll one edge of it over and loosen bottom with spatula.) Wipe any particles from bottom of skillet, then repeat the procedure until all batter is used up, letting each wrapper cool on its own piece of paper toweling. Now fill each egg roll. Drain Shrimp Filling well, then place 1 heaping tablespoon of it, off center, on one of the wrappers. Fold two sides of wrapper over filling, then brush exposed part of wrapper with some of the remaining egg, beaten. Next, starting from filling end, roll up filling in wrapper. When all egg rolls are filled, refrigerate them, uncovered, for one hour. To fry egg rolls, heat one inch of salad oil in a skillet to 375°F., or until a one inch square of day old bread browns in 40 seconds. Fry egg rolls, two at a time, until well browned on both sides, draining them on paper toweling. When all the rolls have been fried, reheat them, uncovered, on a cookie sheet in 400° oven about 10 minutes. For the hot Mustard Sauce, stir enough water into dry mustard to make it the consistency of mayonnaise.


1 pound ground chuck
1 medium onion, cut up
3 stalks celery, cut up
¼ teaspoon pepper
¼ teaspoon chili powder
1 heaping teaspoon sugar
1 teaspoon salt
1 #3 can tomato juice
1 #303 can hot chili beans

Brown meat and onions. Add ½ can of the tomato juice along with chili powder, salt, pepper and sugar after meat is browned. Then add the celery, chili beans and rest of tomato juice. Let simmer for 10 to 15 minutes. Serves 8 (Thomas Steffen, Western Wisconsin Campbell Soup Company Representative)


¼ cup suet, melted in heavy saucepan with lid.

Mix together:

1 pound ground beef
1 large onion, chopped
1 garlic clove, (optional)
1 pepper, chopped

Cook ingredients together for 10 minutes. Then add 1 quart tomato juice, seasoned with 2 teaspoons salt, ¼ teaspoon pepper, 1 tablespoon Worcestershire Sauce and 1 or 2 tablespoons chili powder, Then add 1 number two can chili beans and simmer 30 minutes over low heat. (Mrs. Ralph Irvin, Iowa City, Iowa)


Cook 1 pound ground beef, 1 large chopped onion, 2 stalks chopped celery (optional), 1 tablespoon chili powder, 1 teaspoon salt, 1 can tomato paste, and 1 pint water for 30 minutes. Pour into a kettle with dark red kidney beans (juice and all). Bring to boil and serve.


Dissolve ¼ ounce gum taragacinth in 1 cup lukewarm water. Let stand 24 hours, then add ½ gill glycerine, ½ gill alcohol, and ½ gill cologne. Shake well and dilute with warm water to desired consistency.

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2 cups finely chopped franks
1/3 cup grated cheese
2 hard cooked eggs, chopped
2 tablespoons pickle relish
3 tablespoons chill sauce
1 teaspoon prepared mustard
½ teaspoon garlic salt

Make spread by combining above ingredients. Fill split coney buns, wrap in foil and bake for 10 to 12 minutes at 375°.


Mix ¼ cup soft butter with 2 tablespoons horseradish mustard, 2 tablespoons finely chopped onion, and 2 teaspoons poppy seed. Spread on 4 slices rye bread. Top each with a thin slice of swiss cheese and a slice of boiled ham. Put sandwiches together with another slice of rye bread and butter outside of bread slices. Grill on both sides at 300° on preheated electric griddle until heated through and cheese is melted.


1½ cups flour
4 teaspoons baking powder
¾ teaspoons salt
1 cup sugar
1 teaspoon nutmeg
1½ cups milk
1 egg, slightly beaten
2 tablespoons melted butter
½ teaspoon vanilla
¾ cup pumpkin, canned

Sift dry ingredients, add remaining ingredients and blend well. Roll out on floured board, cut and fry in hot fat.


5 pounds pumpkin (canned pumpkin can be substituted)
1 pound raisins
1 pound dried apricots
2½ pounds sugar

Peel pumpkin, remove seeds and cut pulp into cubes. Add sugar, stir well and let stand overnight. Next morning, add apricots, which have been washed and cut into strips. Add raisins, cook slowly, stirring often until pumpkin is tender and ½ lemon, thinly sliced, may be added.


2 cups flour
2 teaspoons baking powder
¼ teaspoon salt
3 tablespoons butter
¾ cup sweet milk
1 tablespoon sugar
½ cup brown sugar
¾ cup water
1 cup white sugar

Mix flour, baking powder, salt, butter and sweet milk like pie dough. Roll out and cut in four inch squares. Slice apples in middle (as many as you wish). Sprinkle on 1 tablespoon sugar, a little cinnamon and dot of butter. Fold corners to middle and place in 9 by 13 by 2 inch pan. Cover with syrup made of brown sugar, water and white sugar, boiled for two minutes. Bake in a 350° (medium) oven, until done. Dumplings are lightly brown and apples are tender. Either serve warm with cream or half and half or they are good served cold. (Sandy Klingenberg, Bloomington, Illinois)


¾ cup melted shortening
¾ cup molasses (Bre'r Rabbit or Wauconia)
5 tablespoons boiling water
2 well beaten eggs
4½ cups sifted flour
2 teaspoons soda
½ teaspoons salt
½ teaspoons ginger
½ teaspoons cinnamon

Mix shortening, molasses and water together, add eggs and sifted dry ingredients. This makes a lovely waxen dough, does not need chilling. Roll at least 1/4 inch thick (the secret of keeping them soft is not to roll them too thick) and bake on greased cookie sheet about 12 minutes at 375°. (Mrs. Art Dempsey, Oelwein, Iowa)


Sift 6½ cups flour, 2 teaspoons baking soda, 2 teaspoons salt and 1 cup sugar, brown or white. Mix 1 cup dark molasses, ¾ cup butter and ¾ cup warm water. Beat until well blended. Add 1½ teaspoon. vanilla, then gradually beat in dry ingredients, mixing to form a soft dough. Chill for one hour or more. Roll out on floured board ½ inch thick. Cut with cookie cutter. Bake on ungreased cookie sheet for 10 minutes at 375°.

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