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The fall season has always been one of my favorites for enjoying good food. We now begin to savor home grown potatoes, and perhaps the first of the conned vegetables. I especially like a good hot steaming stew on a frosty October night .... early autumn barbeques in the back yard seem even tastier when the air is crisp. It's time for football, colorful leaves, and, of course, great food ... enjoy!


¾ cup soft margarine
2 eggs
1 teaspoon vanilla
½ cup brown sugar
½ cup white sugar
1¾ cups sifted flour
½ teaspoon salt
1½ teaspoons baking powder
¾ cup raisins
¾ cup coconut
¾ cup snipped dates
2 cups grated, unpeeled zucchini

Beat margarine, eggs, vanilla and sugars till creamy. Blend together flour, salt, baking powder, and add to creamed mix along with raisins, coconut, dates and zucchini. Bake in greased and floured 9x13 inch pan. 35-40 minutes 350°. Cool on rack.


1 teaspoon vanilla
¼ teaspoon cinnamon
1 cup powdered sugar

Add enough evaporated milk to cream till moistened. Drizzle over warm bars. Sprinkle with 1 cup finely chopped nuts. Cut into squares.


Peel, seed, coarsely grind and drain enough zucchini to make 1 gallon. Add 46 ounce can unsweetened pineapple juice, 3 cups sugar, 1 ounce pineapple flavoring or 1 teaspoon pineapple oil, and ½ cup lemon juice. Mix well, place in jars (11 pints). Process 10 minutes in water bath.


2 packages lemon Jello
2 cups boiling hot water
1 cup Mountain Dew soda combined with 1 cup pineapple juice.
1 20 ounce can crushed pineapple (well drained)
2 cups miniature marshmallows


1 can lemon pie filling
8 ounce carton Cool Whip

Dissolve Jello in hot water. Add Mountain Dew/Pineapple juice mix. Cool, add pineapple, marshmallows, and let thicken. Mix Cool Whip with lemon pie filling, and spread over top. Refrigerate.


7 medium cukes peeled, cut in ¼ inch slices
1 cup onions, chopped
1 cup green peppers, slivered
2 tablespoons canning salt, sprinkle over vegetables and stand 3 hours. (Do not drain.)
2 cups sugar
1 cup white vinegar
1 tablespoon celery seed

Mix together so sugar is dissolved. Pour over pickles, let stand 2 hours. Cool, then freeze.


½ pound oleo
2 cups sugar
4 eggs
1 teaspoon vanilla
½ teaspoon almond flavoring
3 cups flour
1 can cherry or blueberry pie filling

Cream oleo until soft, blend in sugar. Add eggs one at a time, beating well after each. Add vanilla and almonds, mix. Add flour and mix well. Spread ¾ of batter in 9 x 13 inch greased pan. Pour filling over batter. Drop remaining batter by spoonfuls over filling (marble effect.) Bake at 375° for 30 minutes. Check for doneness.

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2¾ pounds patty pan squash
3 large ears fresh corn, cooked
1½ cups day old bread crumbs
1/3 cup diced green pepper
3 tablespoons peeled, diced onion
¾ cup diced fresh tomatoes
2 teaspoons salt
1/8 teaspoon pepper
½ cup chopped pecans or walnuts

Wash squash. Place in saucepan with water to cover. Cover with lid and boil 15 minutes till ½ done. Remove and drain. Cool and slice from top of squash. Discard seeds, cut corn from cobs and mix with crumbs, green pepper, onion, salt, pepper, and tomatoes. Spoon into squash and place in baking pan. Pour in hot water to ¼ inch in depth. Bake 350° 30 minutes. Dust with nutmeats. Bake 10 minutes more.


4 medium green peppers
1 pound ground beef
½ cup chopped onions
1 tablespoon margarine
1 can tomato soup
1 cup cooked rice
1 teaspoon Worcestershire sauce
½ teaspoon salt
dash of pepper

Remove tops and seeds from peppers. Cook in boiling salt water for 5 minutes. Drain. Brown beef.  Cook onion in butter. Stir in 1 cup soup and remaining ingredients. Spoon meat mixture in peppers. Place in 1½ quart casserole. 375° 30 minutes. Heat remaining soup. Serve over peppers.


1 package baby okra
1 chopped pepper
1 can tomatoes
1 medium onion, chopped
1 teaspoon sugar
¼ cup oil
1 teaspoon flour
½ teaspoon salt
½ teaspoon pepper

Cook okra in salted water 10 minutes. Brown onion and pepper in oil. Add tomatoes. Cook slowly  5 minutes. Add to okra with remaining ingredients. Cook slowly till vegetables are tender, stirring as little as possible.


Slice and roll in beaten egg with 2 tablespoons vinegar or lemon juice. Fry.


1 pound frozen pork liver
6 slices bacon
1 medium onion
¼ cup flour
1 cup milk
2 eggs
1 teaspoon salt
½ teaspoon pepper

Place liver, bacon and onion through food chopper 2 or 3 times using finest blade. Blend in remaining ingredients. Spread in greased 9x5x3 inch loaf pan. Bake 325°, 1 hour and 35 minutes or till done. Freezes well.


2 tablespoons flour
1 teaspoon salt
¼ teaspoon Monosodiurn Glutamate
pepper to taste
4 eggs, well beaten
2 teaspoons fresh onions or instant minced
½ cup shrimp
½ cup bean sprouts (use full cup if shrimp not used)

Blend flour, salt, MSG, pepper and eggs. Add shrimp, onions and sprouts. Melt enough vegetable shortening to make ¼ inch. Drop by spoonfuls (pancake size) into hot fat, brown, keep warm. Serve.

Sauce: Bring 1 cup water to boil, add 1 tablespoon oil, 1 teaspoon sugar, 1 teaspoon salt, 1 teaspoon soy sauce, and pepper to taste. Mix in 1 teaspoon cornstarch with 2 tablespoons water. Stir into mixture until it thickens, cover the egg foo yung.


Preheat oven to 350°

2 cups shredded Swiss (or Mozzarella) cheese
2 tablespoons flour
1½ cups half 'n half
4 eggs, beaten
¾ cup meat (your choice)
½ teaspoon salt and dash of pepper
(onions optional)
9 inch unbaked pastry shell

Toss cheese with flour, put half 'n half, eggs, and seasonings together. Mix and pour into pastry shell. Bake 60 minutes or until firm ... 350°

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Roll zucchini rounds in beaten egg and cracker crumbs and fry. Line a pan with rounds. Pour pizza sauce over that and top with fried hamburger or sausage. Top with cheese. Bake 8-10 minutes.


Peel and seed large cucumbers. Cut into chunks. Peel 2-3 medium potatoes, cut into chunks, 1 medium onion diced, salt and pepper to taste, enough water to cover. Cook till; tender and add 1 can cream of celery soup and 1 pint half 'n half. Heat just to boiling and serve with crackers.

(cheesy watermelon mold)

3 envelopes unflavored gelatin
½ cup sugar
½ teaspoon ground ginger
1/8 teaspoon salt
2 tablespoons lemon juice
1 cup cream style cottage cheese

In blender container puree watermelon to make 1¼ cups. In a small sauce pan combine gelatin, sugar, ginger, and salt. Add watermelon pulp. Stir over low heat till gelatin dissolves. Remove from heat. Pureemore melon to make 2 cups. Stir into gelatin. Add lemon juice, chill till partially set. Make enough melon balls to make 1 cup. Fold into gelatin, mix with 1 cup cream style cottage cheese. Turn into a 5 cup mold. Chill 5-6 hours overnight. Unmold and serve on salad greens with mayonnaise or saladdressing. Garnish with additional melon balls.


½ cup olive oil combined with 1 clove garlic, peeled. Let stand overnight, covered.
2 heads lettuce, rinsed and patted dry
salt and pepper to taste
1/3 cup Parmesan or Romano cheese, grated
juice from 2 lemons
1 egg
Worcestershire sauce
1 cup croutons
¼ pound (15) snap peas, strung and snapped into pieces

Break lettuce in bite size pieces. Sprinkle lightly with salt and pepper. Toss greens with cheese, lemon juice and ¼ cup seasoned oil. Toss with broken egg and mix gently to blend. Season to taste with salt and pepper. While adding a few drops of Worcestershire sauce toss with toasted croutons. Sprinkle with seasoned oil and crispy fresh snap peas.


3 cups chopped, cooked chicken
1½ cups celery slices
1 cup shredded sharp cheddar cheese
1 tablespoon chopped onion
1 tablespoon lemon juice
1½ teaspoons salt
dash pepper
mayonnaise to moisten
tomato slices
1½ cups crushed potato chips

Combine chicken, celery, ½ cup cheese, onion, lemon juice, seasonings, and mayonnaise. Mix lightly. Spoon into 1½ quart casserole. Garnish with tomatoes. Bake 350° 35 minutes. Top with remaining cheese and chips. Bake till cheese melts.


3 yams, cooked and cubed
2 firm bananas, sliced
2 apples, diced
2 cups seedless grapes
1 cup mayonnaise
1 tablespoon honey
1 tablespoon lemon juice

Combine yam and fruits in deep bowl, toss lightly. Combine remaining ingredients, mix till well blended, and add to fruit mix. Blend well. Serve over lettuce.


2 cups diced, cooked chicken
1 orange, peeled and sectioned
¼ cup seedless grapes, halved
¼ cup slivered toasted almonds
1 cup cantaloupe balls
½ cup mayonnaise or salad dressing
1 cantaloupe peeled, seeded, and cut into 6 rings

Combine first 6 ingredients. Mix well and chill. Arrange cantaloupe rings on lettuce and fill with fruit mix.


8 ounce carton Cool Whip
1 can Borden's condensed milk
1 can crushed pineapple, well drained
1 can lemon pie filling

For Pie: Mix all ingredients, place in graham cracker crust. Makes 2 pies.

For salad: Mix all ingredients, place in salad serving dish.

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8 pounds tomatoes
1 cup chopped celery
½ cup chopped onion
¼ cup lemon juice
1 tablespoon sugar
2 teaspoons salt
2 teaspoons prepared horseradish
2 teaspoons Worcestershire sauce
¼ teaspoon bottled hot pepper sauce

Wash tomatoes. Remove stems and cores. Cut and measure 19 cups. In a 8-10 quart kettle or Dutch oven combine tomatoes, celery, and onion. Cover and cook slowly till tomatoes are soft (15 minutes). Stir often, press tomatoes through food mill to extract juice (12 cups). Boil juice 30 minutes. Measure 9½-10 cups and add lemon juice, sugar, salt, horseradish, Worcestershire sauce, and hot pepper sauce. Simmer 10 minutes. Pour hot juice into hot jars. Adjust lids. Process in boiling water bath 10 minutes per pint. Makes 5 pints.


2 large onions, chopped
2 cloves garlic, minced
1/3 cup oil
12 large ripe tomatoes, peeled and cored
2 cups water or cooking wine
2 envelopes instant beef broth
4 teaspoons leaf basil
2 bay leaves
2 teaspoons salt
1 teaspoon oregano
1 (12 ounce) can tomato paste

In a large kettle sauté onions and garlic in oil till tender. Stir in tomatoes. Cook 5 minutes. Stir in remaining ingredients, simmer, (stirring occasionally) pour into containers. Makes 3 quarts.


20 tomatoes, washed, cored, cut in chunks. Place in large kettle with:

4 onions, chopped (4 cups)
4 large carrots, pared and shredded
½ cup chopped parsley (optional)
3 tablespoons sugar
2 tablespoons salt
¾ teaspoon pepper

Mix well. Slowly bring to boil stirring often. Lower heat and simmer 30 minutes (till thick) stirring often. Cool slightly. Measure 3 cups at a time. Blend in blender till smooth. Place in containers (½ inch head space). Seal and freeze


½ bushel tomatoes
6 onions, sliced
1 scant cup salt
1 small box mixed pickling spices

Prepare tomatoes, peel onions. Place all ingredients in large kettle. Boil 1 hour. Place in muslin bag on a line (indoors.) Let drip at least 2 hours. Run through sieve or Foley food mill. Place in heavy saucepan. Add 2 cups sugar, 3 cups vinegar and bring to boil for 30 minutes. Makes 4-5 pints.

(using whole tomatoes)

Peel, core, and cut tomatoes into enough pieces to measure 2 cups. Place in sauce pan, add 2 cups sugar.
Mix well together, boil for 20 minutes, stirring. Remove from heat, sprinkle in a 3 ounce package of raspberry Jello. Stir until dissolved. Pour into hot sterilized jars, and seal. Or, cool, put in containers and cover, put in refrigerator or freezer.


3 cups cooked tomatoes
3 cups sugar

Add 1 package lemon Jello while tomatoes and sugar are boiling. Place in jars. Store in refrigerator or


3 cups unsifted cake flour
1 tablespoon baking powder
2 tablespoons cinnamon
1 tablespoon salt
4 eggs
2 cups sugar
1 cup corn oil
2 cups pureed or canned pumpkin
1 cup chopped walnuts

Stir together the flour, baking powder, cinnamon, and salt. Meanwhile, beat the eggs with the mixer on high, until light and frothy. Gradually, add the sugar, beating well. Slowly, pour in the oil beating constantly. Turn the mixer down to low, and add the dry ingredients. Beat until smooth. Stir in the nuts. Pour into a bundt pan. Bake at 325° for 60-70 minutes or until it tests done. Sprinkle with powdered sugar or glaze.

Glaze: In a small saucepan, stir together: ½ cup light corn syrup, ½ teaspoon lemon rind, and ½ teaspoon ginger. Bring to a boil, stirring constantly. Pour over the cooled cake.

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16-20 ears tender corn
1¼ cups chopped onion
1 cup chopped green pepper
1 cup chopped red pepper
1 cup chopped celery
2-2/3 cups white vinegar
2 cups water
1½ cups sugar
1½ tablespoons mustard seed
1 tablespoon salt
1 teaspoon celery seed
½ teaspoon turmeric

Clean corn and boil 5 minutes. Add ingredients. Simmer 20 minutes stirring occasionally. Pack and seal. Process 15 minutes in boiling water bath. Makes 6-7 pints.


12 cups corn cut from cob
1¼ quarts chopped onions
1¼ quarts chopped tomatoes
1¼ quarts chopped cucumbers
3 red sweet peppers
3 green sweet peppers
2½ tablespoon salt
1¼ quarts vinegar
1½ cups sugar
1 tablespoon celery seed
1 tablespoon mustard seed

Boil 40 minutes stirring frequently and add: 1 tablespoon turmeric and 2 tablespoons flour mixed with a bit of water. Boil 10 minutes more. Place in pint jars. Process 15 minutes in boiling water bath. 14 pints.

(Amana Health Relish)

2 medium heads cabbage
8 medium carrots
8 green peppers
8 red sweet peppers
12 medium onions

Grind together and mix with ½ cup salt (pickling salt). Let stand for 2 hours.

Pickling Solution:

1½ pints vinegar
6 cups sugar
1 teaspoon mustard seed
1 teaspoon celery seed

Heat to dissolve sugar. Cool. Mix with vegetables and can. Seal.


8-10 unpeeled cucumbers (coarsely ground)
12 medium carrots (coarsely ground)
4 medium onions (coarsely ground)
4 tablespoons canning salt
4 cups sugar
3 cups vinegar
3 teaspoons celery seed
3 teaspoons mustard seed

Combine ground vegetables and salt. Let stand for 3 hours and drain. In 8-10 quart kettle or Dutch oven, combine sugar, vinegar, celery seed and mustard seed. Bring to boil. Add vegetables and bring to boil. Reduce heat. Simmer 20 minutes and ladle into hot jars. (Leave ½ inch head space.) Adjust lids. Process in boiling water 15 minutes.


20 4 inch cucumbers
1½ quarts cherry leaves
3 or 4 stalks dill with seeds

In crock, layer leaves, dill, cukes, leaves, dill, cukes, etc. Cover with 1 cup salt, 1 cup vinegar, 1½ cups water. Place a plate over mix, weight down so liquid permeates all layers. Let stand 3 weeks. Remove cukes, drain, and dry. Cut in ¾-1 inch chunks. Pack in jars and cover with:

4½ cups sugar
3 cups vinegar
½ cup water
6 tablespoons mixed spices (use peppers)

Boil 3 minutes. Pour over cukes, seal. Makes 6 pints.


12 red peppers
12 green peppers
12 onions
4 bunches celery

Chop and grind ingredients.

3 cups vinegar
2 cups sugar
3 tablespoons salt

Cover vegetables with boiling water. Let stand. Drain. Have vinegar, sugar, and salt on stove (hot), add vegetables. Boil 5 minutes. Place in jars. Seal.

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9 inch Pie Crust:
1¼ cups crushed Rusk
¼ cup powdered sugar
3 tablespoons melted butter

1 egg, beaten
2 egg yolks, beaten
1/3 cup sugar
Dash salt
¼ cup milk
1 tablespoon unflavored gelatin
¼ cup cold water
12 ounces cottage cheese
Grated peel and juice of 1 lemon
½ teaspoon vanilla
½ cup whipped cream
2 egg whites, stiffly beaten
¼ cup sugar
¼ cup sliced and toasted almonds

Prepare crust and bake at 350° for 5 minutes; cool. Cook beaten egg yolks, 1/3 cup sugar, salt and milk to form custard. Add gelatin softened in water; cool. Puree cottage cheese in blender until smooth. Add to cooled custard along with lemon juice, peel and vanilla. Fold in whipped cream and egg whites beaten with ¼ cup sugar. Pour into crust; top with almonds; chill.


¼ cup water
1 tablespoon unflavored gelatin
1 cup milk
1½ cups cottage cheese
¼ cup crumbled bleu cheese
6 ounces frozen limeade, thawed
½ cup chopped nuts
1 cup whipped cream
salad greens, shredded
fresh fruits in season

Sprinkle gelatin on water to soften in small saucepan. Add ½ cup milk. Heat on low until dissolved; add remaining milk. In small bowl beat cottage cheese and bleu cheese until fairly smooth. Add gelatin and limeade. Chill until partially set. Fold in nuts and whipped cream. Pour into 4½ cup mold; chill until firm. Unmold onto shredded salad greens and serve with fruit. Serves 6.


½ cup milk
1 cup mayonnaise
1 teaspoon lemon juice
¾ teaspoon fresh dill

Stir milk into mayonnaise. Add lemon juice and dill. Heat over low heat 2-3 minutes till thick. Serve over hot dogs.


½ cup butter
2 eggs
½ teaspoon salt
1 cup pared, ground apples
¼ teaspoon anise, optional
½ cup chopped pecans
½ cup sugar
2 cups sifted flour
1 teaspoon soda
1 teaspoon baking powder
1 cup shredded cheddar cheese

Preheat oven to 350°. Cream butter and sugar till smooth. Add eggs and beat till fluffy. Sift together flour, baking powder, soda, and salt. Stir into creamed mix. Add anise, apples, cheddar cheese and pecans. Mix just enough to blend. Turn into a buttered loaf pan. 9 x 5 x 3 inch. Bake 50 minutes till done. Remove from pan. Cool on a wire rack


2 packages dry yeast
2 cups milk, scalded and cooled to 120°
2 eggs
1 package yellow cake mix
1 cup Grape Nuts
1 cup shredded Swiss cheese
½ cup grated Parmesan cheese
1 tablespoon dillweed
4 cups flour

Dissolve yeast in milk. Add eggs, beating till blended. Add dry cake mix, cereal, cheeses and dillweed. Beat well. Stir in flour. Divide batter into two well greased 8x4x2 pans. Cover and let rise 1-1¼ hours or till nearly doubled. Bake at 350° for 40 minutes or till bread sounds hollow when lightly tapped. Cover with foil the last 15 minutes to prevent over browning. Loosen edges. Remove to cooling rack.


2 tablespoons margarine
1½ pounds American processed cheese
2 egg yolks, beaten
1 (13 ounce) can evaporated milk
1 tablespoon flour

In a double boiler melt butter, add cheese. When soft add egg yolks, milk and flour. Stir constantly. Place in jars and refrigerate.

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1 egg beaten
2/3 cup milk
1¼ cup flour
2 tablespoons sugar
1 teaspoon baking powder
¼ teaspoon salt
Fat for deep frying (heated to 375°)

Beat milk with egg. Blend dry ingredients gradually adding milk mixture. Beat constantly till batter is smooth. Hold finger over funnel with 3/8 inch to ½ inch hole. Fill funnel with batter. Hold funnel as close to surface as possible. Remove finger and drop batter into hot fat using circular movement outward forming a spiral cake. Pour as many cakes as will float freely in fat. Fry till golden brown turning once. Remove with slotted spoon and drain on paper towel. Sift confectionery sugar over cakes or drizzle with molasses.


1 cup oleo
1½ cups sugar
2 eggs
1 teaspoon vanilla
3 cups unsifted whole wheat flour
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon apple pie spice
1 teaspoon soda
2 cups grated, unpeeled, zucchini
3½ cups oatmeal
1 cup raisins
1 cup nuts

Beat oleo, sugar, and flavorings. Add eggs and zucchini. Mix dry ingredients and add to oleo mixture. Stir in oatmeal, raisins, and nuts. Drop by teaspoons onto a greased cookie sheet. 350° 10-12 minutes. Makes 5 dozen.

(with pie filling)

¾ cup sugar
3 tablespoons flour
dash of salt
1 large lemon (use juice and grated rind)
2 egg yolks, beaten
1 cup milk
2 egg whites, stiffly beaten

Mix dry ingredients, add lemon juice and rind. In another bowl, beat egg yolks and add milk. Strain. Combine with lemon mixture. Fold in the stiffly beaten egg whites. Pour into oiled custard cups. Set in pan surrounded with hot water. Bake 325° for 40 minutes. Makes 6 cups (custard).


2 dozen (6 pounds) apples
2 quarts sweet apple cider
3 cups sugar
1½ teaspoons cinnamon
½ teaspoon cloves

Cook apples in cider till soft. Run through sieve or food mill. Measure 3 quarts apple pulp. Add sugar and
spices. Cook till it well rounds on a spoon. Place hot in sterilized jars. Seal.


Cook plums in a little water until skins pop. Remove from heat. Remove the pits and put the plums (skins
and all) into a blender. Blend well. Then, for each cup of plum pulp, add ¾-1 cup sugar. Mix well. Return to heat and cook, stirring constantly until thick. Pour into hot, sterilized jars and seal.


½ cup butter or margarine
½ envelope (4 tablespoons) tomato soup mix
½ cup water
1 medium onion, thinly sliced
4 medium ears of corn, husked

Melt butter in saucepan. Remove from heat. Stir in soup mix and water. Stir to thicken sauce. Place each
ear of corn on a 10 inch x 12 inch piece of foil. Place one or two onion slices under each ear. Spread sauce over corn. Wrap in foil. Seal tightly. Roast on grill. 10 minutes turning occasionally.


Very fresh corn. Peel husks and silks. Tightly wrap individual ears in Saran or Handiwrap (NOT cellophane). Then wrap in foil, in group servings. Store in plastic bags in freezer. To cook: put frozen ears in boiling water 7-10 minutes.


4 cups diced cantaloupe
4 cups diced peaches
6 cups sugar
4 tablespoons lemon juice
½ teaspoon nutmeg
¼ teaspoon salt
½ cup blanched almonds

Cook cantaloupe and peaches 20 minutes. Add sugar and lemon juice, boil rapidly till thick, add nutmeg,
nuts, salt. Pour into jars and seal at once.

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9 cups flour
4 teaspoons baking soda
2 teaspoons salt
3 cups brown sugar
3 cups white sugar
4 cups shortening
4 packages chocolate chips

Using 7 cups of mix, add 2 eggs, 1 teaspoon vanilla, and bake 10-12 minutes at 375°.


18 medium beets
8 pounds sugar
1 cake yeast
2 cups raisins
powdered red peppers (small amount)

Wash, cut, and peel beets. Cover with water and cook until tender. Strain, add enough water to make 18 pints. Add sugar, pepper, bring to boil for 10 minutes. Cool to lukewarm and add yeast. When cold add raisins, let stand 9 days (stirring once a day). Strain and bottle. DO NOT seal. Let stand 3-4 weeks.

(for blowing bubbles)

¼ cup detergent (powdered or liquid)
2½ teaspoons sugar
9 tablespoons cooking oil
few drops food coloring (optional)

Mix till sugar is dissolved. Add 1¾ quarts water. Shake well.


15 minutes cooking time.

4 large, sweet green peppers, seeded and chopped
1 small, hot red pepper, seeded and chopped

Place in blender, cover with water, blend, and drain.

6½ cups sugar
1½ cups cider vinegar
1 bottle (6 ounce) liquid pectin
few drops green food coloring

Combine peppers, sugar, and vinegar. In a heavy kettle heat to boiling. Boil 10 minutes. Remove from heat. Let stand 15 minutes. Return to heat. Boil 2 minutes longer. Strain out chopped pepper, stir in pectin (5 minutes) and skim. Tint with food coloring. Seal in hot sterilized glasses.


7 cups graham flour
2 cups Karo Syrup
2 teaspoons soda
1 teaspoon salt

Mix with enough sour milk to make stiff. Bake slowly a long time 250-275°. As it starts to dry, break up and run through a grinder.

(a conversation piece that grows on you)

4 tablespoons salt
4 tablespoons water
1 tablespoon ammonia

Mix and pour over several small pieces of charcoal in a small bowl. Add several drops of colored ink. Let sit (covered and undisturbed several days.)

P 0 BOX 2147
393-5050 1-800-332-5401


Six issues per year published bi monthly by the WMT
Stations, Inc.  P.0. 2147, Cedar Rapids, Iowa 52406
Subscription Rate $3 00 per year
Dave Hinman, Editor
Sharon Reeves, Production Coordinator

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