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As most of you read this month's bulletin, the Loyds will be somewhere in Europe on this year's WMT Travel Service Holiday in Europe tour. It's a three week tour that will take us into Denmark, Norway, Sweden, Switzerland, France, and Great Britain. Some of you could probably point out many of the interesting sights in the Scandinavian countries, and when we get back, I hope you'll write and let me bring you up to date on "the folks back home." We have been looking forward to our trip with great anticipation and will have lots to tell you the next time I say, "Hello, this is the Open Line."
The KNOX GELATIN DESSERT recipe won this month's most requested recipe award. It answered a request for a dessert for a lot of people. The lady asking for it was expecting a group of twenty four and what to serve as dessert had her stumped. I'm sure this recipe solved her problem.
KNOX GELATIN DESSERT
1 cup sugar
1 cup milk
2 egg yolks
1 envelope Knox Gelatin
1/3 cup cold water
1 teaspoon vanilla
1 package Dream Whip
2 egg whites
14 graham crackers
3 tablespoons brown sugar
3 tablespoons melted butter
Bring sugar, milk, and egg yolks to boil. Dissolve gelatin in cold water. Remove boiling mixture from heat and add gelatin. Add vanilla. Let cool. Mix Dream Whip as directed. Beat egg whites and add with Dream Whip to cooled mixture. Roll out graham crackers to make crumbs. Mix graham cracker crumbs with butter and brown sugar. Put half of graham cracker crumbs in bottom of 9 by 13 inch baking dish, Pour in gelatin mixture. Top with remaining crumbs. Refrigerate. Serves 12,
Here's another quick dessert that
serves a large group. This serves 24.
6 packages jello
6 cups hot water
6 cups ice cream
Combine jello and hot water. Stir in ice cream. You may add your choice of drained fresh or canned fruit also. Refrigerate until jelled.
A close second to the most requested recipe was the frozen corn recipe. This sounds so easy it's hard to believe.
16 quarts cut corn
16 teaspoons salt
1 pound butter or margarine
2 to 4 cups cold water
Cook corn in salt and water for ten minutes. Remove from heat and add butter. Cool to room temperature, box and freeze.
Here's a use for the frozen corn. Use it in this left over ham dish.
LEFT-OVER HAM CASSEROLE
1 cup whole kernel corn
1 package cooked noodles
½ cup chopped green pepper
1/3 cup milk
1 cup lunch meat or chopped up ham
¾ cup diced cheese
1 cup mushroom soup
Combine all ingredients, Bake 375° for 30 to 45 minutes.
Bruce Bowen baked this pie so it must be easy for anyone. It answered a request for an old fashioned buttermilk pie.
Cream together one stick margarine, 1½ cups sugar, and ¼ cup flour. Add 3 eggs (beaten), and 2 teaspoons vanilla. Mix well. Put in unbaked pie shell and bake at 350° until set.
It will resemble a custard pie, but will not have the sweetness of egg custard.
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The "P.E.O. Cake" recipe provided a lot of fun when it was called in. This is a Cedar Rapids favorite and was originally served at a P.E.O. meeting. The fun be an when someone asked what P.E.O. stood for. Later we found that was one question even the Open Line couldn't answer.
P. E. O. CAKE
1 package yellow cake mix
1 package lemon gelatin
4 large eggs
¾ cup corn oil
¾ cup water
Mix all ingredients for five minutes. In an electric mixer. Pour into a 9 by 13 inch greased pan. Bake at 350° for 40 minutes. Cool for five minutes. Puncture cake top with holes one inch apart made by fork with large tines, ice pick, etc. Mix ½ cup orange juice with 2 cups powdered sugar and spread on cake. Serves 15.
Some people still prefer a cooked ice cream recipe for the home freezer. An uncooked recipe appeared in our June 1964 bulletin and now a cooked recipe is added to that one.
HOMEMADE ICE CREAM (COOKED)
2 quarts heavy cream
1 pint milk
4 eggs beaten
½ cup sweetened condensed milk
1½ cups sugar
¼ teaspoon salt
1 tablespoon vanilla
Pour two cups of the cream and the one pint milk in top of double boiler. Combine beaten eggs, condensed milk, sugar, and salt and add to cream and milk. Cook till it coats spoon. Cool. Stir in vanilla and rest of cream. Makes one gallon. (Mrs. Walter Mau, Waterloo, Iowa)
HINT OF THE DAY: To keep guest towels white don't have guests!!!
Mrs. William Ball of Tipton, Iowa, found a Red Raspberry Pie recipe in the Davenport Sunday paper in the "Molly's Mixing Bowl" column and when she heard someone ask for a fresh raspberry pie recipe, she remembered clipping it and sent this in.
RED RASPBERRY PIE
Use your favorite pie crust recipe for two crusts. Wash one quart red raspberries and place in bottom crust. Mix the following and sprinkle over berries:
1½ cups sugar
3 heaping tablespoons flour
dash of nutmeg and salt
Beat two eggs and add two tablespoons canned milk. Beat again and pour over berry and sugar mixture. Put on top crust and bake at 400 degrees for about 45 minutes.
CABBAGE SLAW (24 HOUR)
1 large head cabbage (3 or 4 pounds)
2 cups white sugar
½ cup vinegar
1 teaspoon salt
1 teaspoon mustard seed
1 teaspoon celery seed
1 small can pimento or 1 fresh pepper
Grate cabbage, mix well and pack in jar. Let stand 24 hours in refrigerator. Will keep 10 days or more (Mrs. Forest McVey, Salem, Iowa) (Note: This makes a sweet slaw. If you prefer you may cut down on the amount of sugar)
The Home Town recipes last month furnished us with a Zucchini Vegetable Medley recipe that we tried at home and recommend it as a very tasty way to prepare Zucchini Squash.
ZUCCHINI VEGETABLE MEDLEY
Fry 3 to 4 slices of crisp bacon. Chop 1 medium onion and sauté. Add 1 can (2 cups) tomatoes; 1 can (2 cups) whole kernel corn; six 4 inch zucchini squash (sliced) Salt and pepper to taste and cook in covered skillet for ten minutes.
JUST A REMINDER: If you haven't renewed your subscription to our monthly bulletins, please send your dollar promptly so you won't miss any issues. And don't forget, if you sent a dollar for someone else, perhaps as a gift, these too, are due.
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HOMEMADE HECTOGRAPH JELLY AND USE
Use a pan a little bigger than the paper you plan to use. Pour water in the pan, one cup at a time until water is at least one fourth inch deep. For each cup of warm water, use 1 packet of Knox Gelatin and ½ teaspoon glycerin. Mix well and let set overnight. If in a hurry, put in refrigerator. To print on the hectograph, make a "master" by drawing or writing on paper with a hectograph pencil (may be purchased at an office supply store for about fifteen cents). Dampen surface of gelatin with sponge or cloth. Lay master down, smooth out and gently pull off. Now a a piece of plain paper on gelatin, smooth out, and gently pull off. To remove ink from gelatin after printing, just take a damp sponge or cloth and wipe, using gentle scrubbing motion. Take it easy, you can damage the gelatin surface if you aren't careful. The jelly can be remelted when necessary. (Mrs. Wilford Wright, Davenport, Iowa)
HINTS AND HELPS
For preschool youngsters who like to write with pen and ink, fill a fountain pen with a weak solution of bluing. Stains on clothing will come out in the wash, while children gain experience with grownup writing tools.
In making fudge, add a teaspoon of cornstarch to each cup of sugar and the candy will be smooth and creamy.
An enjoyable way to use leftover mashed potatoes is to form balls of potatoes around cubes of cheese, place the balls in your broiler, and broil them until they are golden brown.
Next time you make out your grocery list, do it on the front of an envelope and you'll have a handy pocket in which to carry redeemable coupons.
When in a hurry to have clothing dampened for ironing, use a clean Windex bottle with spray top. Partly fill with warm water (it works best) and spray articles; you can iron immediately.
When buying material for print house dresses, buy an extra yard for a matching apron.
If you send a lot of birthday and greeting cards, address all the cards for the entire month, and in the corner where the stamp goes, mark the date. Then a day or two before it's time to mail them, add the stamp which covers the marking.
A broken shoe lace seems the most useless thing in the world, however, save them to use as replacements for the loops on the neck of men's suits and coats.
When you remove good buttons from discarded garments, tie them on a string or string them on a safety pin, before dropping into the button jar. They are then already sorted when you choose to use them again.
Here's one for the you "do it yourselfers": When painting your walls, dip a white blotter in the paint. It will dry the same color as the walls, and you can carry it in your purse as a sample for matching fabrics, etc.
Small cracks and chipped places in your kitchen linoleum can be easily repaired by melting a wax crayon into them, using colors to match.
Have you figured out how to keep a man's shirt sleeves off the floor when ironing? If not just button the sleeves together.
A teaspoon of vinegar beaten into a boiled frosting when flavoring is added, will insure a non brittle frosting and one that will cut smoothly.
When watering house plants that hang close to the wall, try dropping one or two ice cubes into the pot. It saves water dripping on the wall.
When cutting your small daughter's bangs, attach a strip of cellophane tape as a guide line. Cut just above it, and most loose hair will stick to it.
For an attractive pattern on cookies, use the side of your steak hammer marked with small squares when flattening balls of cookie dough. Sometimes the bottoms of jars and glasses will do the same.
BOUNCING MOTH BALL CENTERPIECE:
Mix 1 pint water, 1 teaspoon citric acid, 1 teaspoon soda, and vegetable coloring in a clear glass jar or bowl. Drop in one dozen fresh round moth balls. Add juice of ½ grapefruit. To start again, add a little citric acid or baking soda.
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Below are some dill pickle recipes gathered on the air and guaranteed to be home tried and tested.
OPEN CROCK DILLS
In a 2 gallon crack, line the bottom with grape leaves, wild cherry leaves, and dill. Then alternate layers of cucumbers and leaves and dill. Garlic may also be used as an optional ingredient. Then mix four quarts cold water, 1 cup white vinegar, and 1 cup canning salt. Pour over cukes. Weigh cucumbers down with a clean plate and heavy rock. Leave cucumbers in crock for eight to ten days.
DILL PICKLES WITH HORSERADISH
6 quarts water
1 quart vinegar
1 pint coarse salt
Wash cucumbers and pack in jars. Add dill and powdered horseradish (one tablespoon to a quart). Boil water, vinegar and salt and pour over cucumbers while boiling hot. Seal at once.
5 quarts water
1 quart vinegar
1½ cups canning salt
1 tablespoon alum dill, garlic, and grape leaves
Place dill and garlic in bottom of sterilized jars. Fill jars with cucumbers. Put dill, garlic and one grape leaf on top of each filled jar. Bring water, vinegar, alum and salt solution to a boil. Pour over pickles. Let set for ten minutes. Pour off solution, reheat and refill jars and seal.
1 cup cooked macaroni
1 medium onion, minced
½ cup chopped celery
¼ cup chopped sweet pickles
2 hard boiled eggs, diced
Mix with commercial salad dressing. Salt and pepper to taste.
Dumplings flavored with fruit teased our taste buds last month on the Open Line and you can bet on both of these recipes.
3 cups fresh sliced peaches
2 cups water
1 cup sugar
2 tablespoons lemon juice
1 cup pancake mix
¼ cup firmly packed brown sugar
¼ teaspoon nutmeg
½ cup milk
2 tablespoons melted shortening
Combine peaches, water, sugar, and lemon juice in a 2 quart sauce pan. Bring to a boil. Combine remaining ingredients to make dumplings. Stir lightly. Drop by teaspoons into hot liquid. Reduce heat, cover tightly and cook 15 minutes, with-out removing lid. DO NOT PEEK. Serves 6 to 8.
2 cups flour
1 egg beaten
2 tablespoons melted butter
¼ cup hot milk
1 teaspoon salt
1 teaspoon sugar
Sift flour with salt and sugar in a bowl. Make an indentation in the mixture and add beaten egg, melted butter and mix altogether with hot milk. Work well into a smooth dough. Place on floured board and roll to thickness of one inch. Cut into small squares. Place fruit on squares and cover well with dough. Cook in boiling water for 8 to 10 minutes. Remove dumplings and pour heated butter over them. They may be sprinkled with cinnamon and sugar or grated bread crumbs. Fresh fruit such as apricots, peaches, sweet cherries, Italian prunes, or apples cut into quarters may be used. Makes 14 dumplings. (This recipe as called in by Lenore Kloubec of Cedar Rapids, appeared in the Z.C.B.J. Drill Team Recipe Book and was sent in by Mrs. M. L. Hromadka of Cedar Rapids)
Beat 3 egg whites and salt to soft peak. Add ¾ cup sugar and beat to hard peak. Fold ¾ cup crushed chocolate wafers, ½ cup nuts, and ½ teaspoon vanilla into egg whites and sugar. Pour into well greased 10 inch pie pan. Bake 35 minutes at 325°. Cool to room temperature. Beat ½ pint cream till stiff. Spread over cooled pie. Chill for at least four hours.
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