The following recipes from The Rest Of The Best Of The Open Line Cookbook did not appear in the open line bulletins that we found.

PAGE 150

SOUR CREAM POTATO SALAD

Combine 4 cups diced cooked potatoes, ½ cup diced cucumber, 1 tablespoon minced onion, ¾ teaspoon celery seed, 1½ teaspoons salt and ½ teaspoon pepper. Toss together lightly. Separate yolks from whites of  3 hard cooked eggs. Dice whites and add to potato mixture. Mash yolks and mix with 1½ cups dairy sour cream, ½ cup mayonnaise or salad dressing, 1¼ cup vinegar and 1 teaspoon prepared mustard. Add to potatoes and toss together lightly. Let stand 15 minutes. (Mrs. Dale Hazlett, Cedar Rapids, Iowa)

PAGE 151

GREEN BEANS SUPREME

1 quart frozen or fresh green
¼ pound bacon
1 medium onion, chopped
1 can cream of mushroom soup
½ teaspoon salt
¼ cup slivered toasted almonds

Cook beans in small amount of boiling salted water for 5 minutes and drain. Cut bacon in small pieces and fry in skillet. Remove bacon and pour off fat, leaving 1 tablespoon in the skillet. Sauté onion in fat until golden brown. Add undiluted soup and salt. Stir in beans, mix gently and pour into greased casserole. Top with crisp bacon pieces and almonds. Bake, uncovered, at 350° for about 25 minutes. (Mrs. Harry Griebel, Grand Mound, Iowa)

PAGE 152

GREEN BEAN CASSEROLE

2 cans green beans, drained, reserving
½ cup juice
1 can cream of mushroom soup
Potato chips, broken in small pieces

Put a layer of green beans in bottom of greased casserole. Mix soup and reserved bean liquid. Pour half of the soup mixture over the green beans. Then add a layer of potato chips. Repeat ending with potato chips on top. Bake in a 325° oven 25 to 30 minutes. (Mrs. Louis Reiss, Ryan, Iowa)

PAGE 153

Escalloped Corn

2 cups creamed corn (1 can)
1 cup cracker crumbs
½ cup celery
¼ cup onion (or less)
2/3 cup cubed cheese
1 teaspoon salt
¼ teaspoon paprika
2 eggs
1½ cup milk
2 tablespoons butter

Beat eggs, add milk and the other ingredients. Bake in a buttered casserole 350° for 1 hour. May add oysters, ham or weiners. (Mrs. I. J. Doud, Victor, Iowa)

CHEESE AND CORN CASSEROLE

Cook 3 cups noodles in salted water, drain and put in casserole.

¾ cup grated cheese
1 well beaten egg
1 can cream style corn
¼ cup melted shortening

Mix above together and add to noodles. Bake for 25 minutes at 350°. Use cheese of choice. (Mrs. Archie Havens, Wauzeka, Wisconsin)

BAKED RICE AND CHEESE CASSEROLE

1 cup cooked rice
½ cup finely chopped onions
½ cup finely chopped green peppers
2 tablespoons butter
1 teaspoon salt
¼ pound (¾ cup) diced cheese
½ cup milk
Paprika

Cook rice. Drain thoroughly. Cook onion and green pepper in butter until tender, but not brown. Add rice and salt. Place 1/3 of rice mixture in buttered 1 quart casserole and cover with ½ of the cheese. Repeat. Then top with remaining rice. Pour milk over. Sprinkle with paprika. Bake in moderate oven at 350° for 30 minutes.

CHINESE RICE

3 cups cooked rice
¼ cup butter
¼ cup chopped onion
¼ cup chopped green pepper
½ cup chopped celery
2 large tomatoes, peeled and finely chopped
2 teaspoons salt
¼ teaspoon pepper
4 slightly beaten eggs

Heat rice in butter in large skillet for 5 minutes, Combine remaining ingredients and pour over rice. Cook over low heat stirring constantly, until eggs are set, about 10 minutes. Serve with soy sauce. Simmer onion, green pepper and celery in butter first, then add rice. (Mrs. Ross McCoy, Cedar Rapids, Iowa)

PAGE 154

CARROT MOLD
If ever there was a company recipe, this is one.

1 cup shortening or margarine
½ cup brown sugar
1 tablespoon water
2 cups grated carrots, heaping
1½ cups sifted flour
1 teaspoon baking powder
½ teaspoon each nutmeg, salt, and cinnamon

Cream shortening or margarine and brown sugar. Sift dry ingredients and add to creamed ingredients alternately with carrots and water. Put in greased mold. Refrigerate. Remove from refrigerator ½ hour before baking. Bake 45 minutes at 350°. May be made several days before baking. (Mrs. Louise Hastie, Cedar Rapids, Iowa)

ASPARAGUS SUPREME

10 ounce package frozen asparagus spears
3 ounce package cream cheese softened to room temperature
2 tablespoons milk
8¾ ounce can Newburg Sauce
1 teaspoon lemon juice

Heat rice in butter in large skillet for 5 minutes. Combine remaining ingredients and pour over rice. Cook over low heat, stirring constantly, until eggs are set, about 10 minutes. Serve with soy sauce. Simmer onion, green pepper and celery in butter first, then add rice. (Mrs. Ross McCoy, Cedar Rapids, Iowa)

PAGE 155

ASPARAGUS PARMESAN

2 green onions, chopped  fine
¼ cup butter
2 tablespoons flour
½ cup liquid from cooked asparagus
½ cup cream or half and half

Cook green onions in butter and add flour, asparagus liquid and cream or half and half. You may use fresh asparagus or canned asparagus. Drain cooked asparagus and arrange in buttered baking dish. Pour sauce over asparagus. Dot with diced pimiento. Cover with 1 cup grated parmesan cheese. Bake at 400° about 20 minutes.

ASPARAGUS MACARONI

1 pound fresh asparagus or one package (9 ounce) frozen asparagus spears
9 ounce package elbow macaroni
1/3 cup almonds, slivered
1 can cream of mushroom soup
1 cup milk
2 ounce can mushrooms, drained
2 tablespoons chopped chives
¾ teaspoon salt
Fresh ground pepper
1½ cups shredded cheddar cheese (6 ounces)
3 hard cooked eggs, sliced

Cook macaroni according to directions on package. Drain. Cook asparagus just till tender and cut into one half inch pieces, reserving the tops of seven spears. In a shallow pan, toast almonds (about 10 minutes). In a large bowl, gradually add milk, to mushroom soup. Add mushrooms, chives, salt, pepper and one cup of the cheddar. Add eggs sliced, macaroni, cut asparagus and almonds. Turn into a buttered 2 quart casserole. Bake in a preheated 350° oven 40 minutes. Arrange reserved asparagus spears on top, sprinkle with the other half cup cheddar cheese and return to oven about five minutes or until the cheese is melted. Makes 6 to 8 servings and can be served with sliced ham or turkey. (Marie Verstreater, Davenport, Iowa)

PAGE 156

SOUPER CREAMED BROCCOLI

Put 1 can of Campbell's Celery Soup in a saucepan with 1/3 to ½ cup milk. Heat, stirring now and then. Serve over cooked broccoli or green beans. Makes about 1½ cups sauce. (Mrs. James A. Black, Rock Island, Illinois)

PAGE 157

SAUERKRAUT STUFFED PEPPERS

6 large green peppers
1 cup cracker crumbs
2 tablespoons finely chopped onion
¼ teaspoon chili powder
2 cups sauerkraut
1 tablespoon lemon juice
2 teaspoons salt
Pinch of pepper
½ cup canned tomatoes
Grated cheese

Cut thin slice from stem end of peppers. Remove seeds and parboil in boiling salted water to cover 5 minutes. Mix remaining ingredients except cheese. Stuff peppers and top with grated cheese. Bake in moderate oven (375°) for 25 to 30 minutes. Note.: One half pound ground beef may be added if desired. Brown meat and onion in frying pan, then add remaining ingredients except cheese and proceed as above. Serves 6.

PAGE 158

FRESH TOMATO CASSEROLE

Peel 6 tomatoes and cut in thick slices. Peel a large cucumber and cut rather thick. Slice two medium onions. Arrange in layers in greased baking dish, season with salt and pepper and sprinkle with bread crumbs and grated cheese. Dot with butter and bake at 350° for 40 minutes. (Mrs. L. J. Andrle, Cedar Rapids, Iowa)

PAGE 159

POLISH BEETS

2 tablespoons butter
2 teaspoons flour
2 tablespoons vinegar
1 tablespoon sugar
¼ teaspoon salt
1/8 teaspoon pepper
¼ teaspoon dill seeds or dill weed
2 cups freshly cooked beets (1 pound)
Salt and pepper to taste

Melt butter in sauce pan. Blend in flour. When bubbly, remove heat. Add vinegar, sugar, pepper and dill seeds. Stir in beets. Heat through slowly to blend flavors. Serve. immediately. Pour warm Sour Cream Sauce over beets. To make sour cream sauce, blend ½ cup commercial sour cream and 3 or 4 tablespoons cream. Warm over low heat.

BOILED BEETS IN SOUR CREAM

Combine in double boiler:

3 cups cooked or canned sliced  beets
½ cup cultured sour cream
1 tablespoon prepared horseradish
1 tablespoon chopped chives
Salt, as needed
1 teaspoon grated onion, if desired

Heat ingredients over hot water. Makes 4 servings.

PAGE 160

CZECH DILL SOUP

Peel and dice 4 medium-sized potatoes. Boil in 2 cups water. Add 1 teaspoon salt and ½ cup of dill greens, cut or chopped. Boil 4 eggs. When potatoes are tender, make a thickening of 1½ tablespoons flour, 1½ cups sour cream. and 1 tablespoon butter, When slightly thickened, add the boiled eggs, diced. Garnish with a little paprika. Be sure to salt it enough as it brings out the flavor. (Mrs. Lafe Stilson, Cedar Rapids. Iowa)

PAGE 161

FRENCH CABBAGE SOUP

Half medium sized head of cabbage
1 large onion
3 cups milk
1 large potato
¼ cup butter
Salt and pepper to taste

Shred cabbage fine, slice onion and potato. Cook in small amount of water until soft and mushy. Watch carefully as it can scorch easily. Mash adding milk. butter and salt and pepper to taste. Heat just to eating temperature. Can be served with croutons if desired. (Mrs. Sam Carlock, Clinton, Iowa)

CREAM OF ASPARAGUS SOUP

Wash and remove the tips from one pound fresh green asparagus. Simmer the tips, covered, until they are tender in a small amount of milk or water. Cut the stalks into pieces and place them in a saucepan. Add 6 cups veal or chicken stock, ¼ cup chopped onion and ½ cup chopped celery. Simmer these ingredients covered for about half an hour. Rub them through a sieve. Melt 3 tablespoons butter and stir in 3 tablespoons flour until blended. Stir in slowly ½ cup cream.  Add the asparagus stock. Heat the soup well in a double boiler. Add the asparagus tips. Season the soup immediately before serving with salt, paprika and white pepper. Garnish with a diced hard cooked egg. (Sandy Klingenberg, Bloomington, Illinois)

CREAM OF SPINACH SOUP

2 pounds spinach
2 tablespoons butter
1 tablespoon grated onion
2 tablespoons flour
4 cups milk
¼ teaspoons salt
¼ teaspoons paprika
Grated nutmeg

Pick over and wash spinach. Place, while moist in covered saucepan. Cook 6 minutes and put through sieve. Melt butter and sauté onion in it about 3 minutes. Blend in flour and add milk gradually. Stir in the spinach and season. Heat soup well. May be served with sprinkling of grated cheese on top. (Mrs. William T. Timmer, Clinton, Iowa)

PAGE 162

FRESH CORN SOUP

1 cup fresh corn
2 cups boiling water
2 tablespoons butter
2 tablespoons flour
Finely chopped spinach
½ teaspoon salt
1/8 teaspoon pepper
1 teaspoons minced onion
2 cups milk

Simmer corn and water together for 20 minutes. Press through a coarse sieve. Melt butter, blend in flour, salt, pepper and onion. Add milk gradually. Heat to boiling, stirring constantly, then add strained corn. Cook until thickened, about 5 minutes. Serve garnished with spinach. Serves 4. Corn can be increased to 2 cups. Cook in 1 cup water, then increase milk to 3 cups. (Mrs. R. Muntz, Dubuque, Iowa)

CREAM OF CORN SOUP

¼ cup finely chopped celery
2 cups boiling water
1 Number Two size can cream style corn
1 cup evaporated milk
2 tablespoons butter
Salt and pepper to taste

Measure celery into a 3 quart saucepan, add water, cover and boil gently until soft. Now add remaining ingredients and heat thoroughly. The soup may be rubbed through a sieve, or it may be served without straining. Serve with croutons, crackers or toast. (Mrs. LaVern Martin, Scotch Grove, Iowa)

PAGE 163

BAKED BEAN SOUP

Simmer 3 cups cold home baked beans, 3 pints water, 2 slices onion  and 2 stalks celery for 30 minutes. Sieve and add 1½ cup tomato juice and 1 tablespoon chili sauce. Season with salt, pepper and butter. Thicken with 2 tablespoons flour in small amount of water. (Mrs. William A. Richards)

WIENER SOUP

3 or 4 large potatoes, cut in small chunks
1 or 2 medium onions, cut in small pieces
Pinch of soda
1 quart of tomatoes or tomato juice
Salt and pepper to taste
1 pound of wieners, cut round
1 teaspoon sugar

Cook potatoes and onions in water to cover until nearly done. Do not drain. Add remaining ingredients and cook for 15 minutes longer and serve. (Mrs. Merle Williams, Vinton, Iowa)

POTATO SOUP WITH CHIPPED BEEF

1 package chipped beef
2 tablespoons butter
2 tablespoons flour

Marinate beef, butter and flour in a large sauce pan. Prepare:

2 tablespoons chopped onions
½ cup chopped celery
1 tablespoon salt
4 or 5 medium potatoes

Add these ingredients to beef, butter and flour. Cover with water and cook slowly, till potatoes are well done. Add 2 cups milk and 1 tablespoon dry parsley flakes if desired. Serve hot. (Mrs. J. L. Differding, Hiawatha, Iowa)

BEEF VEGETABLE SOUP

4 ounces lean ground beef
1 bouillon cube
1 cup water
½ cup tomato juice
1 cup combined, chopped celery, cabbage, onion, green pepper (carrots may also be used but adds 15 to 27 calories)

Brown beef lightly and pour off excess fat, if any. Simmer all together until vegetables are tender and crisp, almost well done but slightly firm. Makes a good two cups soup at 115 to 125 calories per cup. (Mrs. Don Rinderknecht. Atkins. Iowa)

PAGE 164

BEEF SOUP

1½ pounds stew beef or chuck and soup bone
1 teaspoon salt
½ teaspoon pepper
2 bay leaves
4 or 5 medium sized carrots, sliced
Pinch of oregano (and any other spice you prefer)
½ cup chopped onion
1 cup chopped celery
1 cup chopped cabbage
1 Number Two size can Italian Style Tomatoes
1 tablespoon Worcestershire, Sauce
1 beef bouillon cube

Cover meat with cold water in heavy 3 quart kettle. Add salt, pepper and bay leaves. Let come to bubbly stage while preparing the vegetables. Turn heat low and add celery, onions, carrots and cabbage. Simmer at least two and a half hours, or until meat is very tender. Remove bone and bay leaves and cut meat into bite sized pieces. Add tomatoes, Worcestershire Sauce and bouillon cube. Simmer another half hour. Serves six. (Mrs. Delmer Lee, Oskaloosa, Iowa)

MEAT BALL CHOWDER

1 pound ground beef
Dash of pepper
1 teaspoon salt
1 egg
2 tablespoons parsley, dry or fresh
3 tablespoons cracker, bread or corn Hake crumbs
1 tablespoon milk
3 cups hot, water
3 beef bouillon cubes
1½ cups sliced celery
2 tablespoons rice
1 teaspoon salt
½ teaspoon marjoram
2 tablespoons dry onion or ½ cup fresh onion
3 cups tomato juice
3 carrots, sliced
2 potatoes, diced
1½ teaspoons sugar
1 bay leaf
6 ounce can Mexicorn

Combine first seven ingredients and make 1½ inch meat balls. Dip in flour and brown in fat. Add all the rest of the ingredients except the Mexicorn. Bring to boil, cover and simmer for 30 minutes or until vegetables are done. Use a large (about 8 quart pot or Dutch Oven) kettle. Add corn and cook 10 minutes longer. (Mrs. Mamye English, Anamosa, Iowa)

PAGE 165

ONE DISH CHILI

1 tablespoon cooking oil
1 large onion, chopped
½ pound ground beef (If you like more meat, use 1 pound)
1½ teaspoons salt
Pepper to taste
1 can kidney beans
2 8 ounce cans tomato sauce
1½ cups water
¼ pound (½ package or 1 cup) uncooked spaghetti (or ½ package "Spaghettes")

Heat oil in saucepan. Add onion and cook until soft. Crumble in meat. Stir and fry until meat loses red color. Sprinkle with salt and pepper. Add kidney beans. Pour in tomato sauce, add water and bring to a boil. Sprinkle spaghetti in a little at a time. Stir to keep separated. Cover tightly and simmer 20 to 30 minutes, stirring occasionally. (Mrs. Jack Travis, Hiawatha, Iowa)

CHILI FOR ONE HUNDRED
At two thirds cup per serving.

9 pounds ground beef
1 pound or 2 2/3 cup chopped onion
1 pound or 2 cups fat
3 quarts tomato puree
4 ounces or 1 cup flour
1 cup water
10½ pounds or 1½ gallons cooked pinto or kidney beans
2 ounces or ¼ cup salt
1½ ounces or 1/3 cup chili powder

Brown beef and onion in fat. Add puree and simmer until beef is tender. Make a paste of flour and water, add to beef mixture, stirring constantly. Add beans and seasoning. Cover and cook 1 to 1½ hours until flavors are blended and mixture is thickened, stirring occasionally to prevent sticking. This may also be put into electric roasters and heated. (Nichols, Iowa Open Line Listener)

CHILI FOR HOT SANDWICHES

1 pound hamburger
½ pound hot sausage
1 onion
6½ ounce can tomato paste
1 tomato paste can water
1 teaspoon salt
1 teaspoon chili powder
1 clove garlic, chopped

Mash hot sausage with fork as you fry it, then add onion and garlic. Push to one side of pan and add hamburger, and brown, mashing with fork as it browns. Add remaining ingredients and simmer 20 minutes. Serve hot on hamburger buns. Makes 12 to 15 sandwiches.

PAGE 169

SALAD BOWL FRENCH DRESSING

2 teaspoons flour
1/3 cup white vinegar
½ cup catsup
1 teaspoon celery seed
1 teaspoon Worcestershire. Sauce
½ cup (scant) sugar
Grated onion, size of egg yolk
½ teaspoon garlic salt
1 cup salad oil
Half garlic clove

Cook vinegar and flour until thick. Let cool, put in mixer and add next 6 ingredients. Beat, then dribble in the salad oil and continue to beat until thoroughly mixed. Add the halved garlic clove. This makes one pint. (Mrs. Norma Kern. Blairstown, Iowa)

MAYONNAISE DRESSING

2 eggs
½ cup sugar
1 cup vinegar
2 large tablespoons flour
½ teaspoon salt

Vinegar and water may be mixed if your vinegar is too strong. Combine eggs, sugar, flour and salt and mix thoroughly. Then add the vinegar or vinegar and water mixture and cook over moderate heat until thick. (Mrs. Lillie Hummer, Table Grove, Illinois)

PAGE 170

HOLIDAY SALAD

2 cups cranberries, ground
1 cup sugar
1 diced apple
1 package orange jello
1 pint hot water
10 diced marshmallows
½ pint whipped cream

Add sugar to cranberries. Dissolve jello in water. Allow to congeal. Fold in cranberries, apples, marshmallows and whipped cream. Add nuts if desired.

PAGE 171

CRANBERRY SALAD

1 quart cranberries
2 cups sugar
3 cups cold water
1 envelope Plymouth Rock Pink Gelatin
1 cup cold water
1 cup finely cut celery
½ cup nut meats, chopped
Pinch of salt

Bring cranberries to boil in 2 cups cold water. Cook until popping Add a pinch of salt then 2 cups sugar and cook 5 to 8 minutes. Dissolve gelatin in ½ cup cold water. Let melt by steam of teakettle by setting pan in hot water. When clear, add to hot cranberries, cool, then add celery and nuts. Let set 10 hours or more in cold place in shallow pan. Cut in squares and serve on lettuce with mild dressing or good without. (Mrs. Beryl Hoyt, Marengo, Iowa)

CRANBERRY SALAD

1 package lemon jello
2 cups hot cooked cranberry sauce
¼ cup diced celery
1 cup nut meats, chopped
½ pint whipping cream

Dissolve jello in hot sauce, add celery and nut meats. When partially led, put in a mold. Before serving, unmold and top with sweetened whipped cream. Especially tasty when served with chicken or other fowl. (Mrs. R. A. Wisely, Cedar Rapids, Iowa)

PAGE 173

APRICOT SALAD

Drain 1 large can of apricot halves. Drain 1 medium sized can of crushed pineapple. Dissolve 2 packages of orange jello in 2 cups boiling water. Add 1 cup miniature marshmallows or large ones, cut up, while hot. Add 1 cup of combined drained juices from apricots and pineapple. Mash the drained apricots right in the dish you are going to mold the salad in (9 by 9 inch dish), and add the crushed pineapple. Pour the jello mixture over the fruit and stir a little. Let set completely. For a topping, cook 1 cup combined juices, 2 heaping tablespoons flour, 1/3 cup sugar, 1 beaten egg, 2 tablespoons butter. Cook until thick and cool. Whip one half pint whipping cream, fold into the topping before spreading over jello. Garnish with grated American Cheese.

PAGE 174

GOLDEN SALAD

2 boxes of lemon jello
2 cups hot water
2 cups Seven-Up
½ cup sugar
2 tablespoons flour
1 egg
½ teaspoon salt
1 cup crushed pineapple
1 cup pineapple juice
1½ cup miniature marshmallows

Dissolve lemon jello in hot water. Add Seven-Up. Heat remaining ingredients until the marshmallows have melted. Then stir it into the Jello SevenUp mixture. When it is cool, slice 4 bananas and add to the mixture. Pour into a loaf cake pan. It will make 12 servings. (Mrs. Charles Fetter, Chelsea, Iowa)

APPLESAUCE SEVEN-UP SALAD

1 number two size can mushy applesauce
3-ounce package lime jello (or and flavor or color)
¼ cup pecans, cut up coarsely
1 small bottle Seven-Up

Bring applesauce to a boil, add lime jello from package and stir until dissolved. When it starts to cool, add Seven-Up and nuts. Stir to mix. Place in mold to harden. May serve on lettuce leaf.

ORANGE APPLE SALAD

Dissolve 1 package Orange Jello in 1 cup very hot applesauce. Add grated rind and juice of one orange. Blend well. Stir in one cup Seven-Up. Chill overnight or until set. (Mrs. C. W. Coursey, Macomb, Illinois)

STRAWBERRY SALAD

2 packages strawberry jello
2 cups hot water
1 package frozen strawberries (2 packages make it better)
1 Number 211 Size Can crushed pineapple
2 bananas, mashed
½ pint sour cream

Dissolve jello in hot water. Add strawberries and pineapple with juice. Add mashed bananas. Divide in half. Put first layer into refrigerator until jelled. Spread on the carton of sour cream. Lastly, spoon on other half of jello and fruit. (Mrs. Harold Massie, Carthage, Illinois)

PAGE 175

FROSTY SALAD LOAF

8 ounce package cream cheese
1 cup commercial sour cream
¼ cup sugar
¼ teaspoon salt
1½ cups pitted, halved fresh bing cherries
1 pound can unpeeled apricot halves, drained and sliced
9 ounce can crushed pineapple, drained
2 cups miniature marshmallows
Few drops red food coloring

Let cream cheese stand at room temperature to soften, then beat. Stir in some sour cream, sugar and salt, then fruits and marshmallows. Add red food coloring to tint pale pink. Pour into an 8 by 4 by 4 inch loaf pan. Freeze 6 hours or overnight. To serve, let stand out a few minutes. Then remove from pan, slice and place on crisp greens. (Miss Vivian Allgeyer, East Dubuque, Illinois)

MOLDED CHERRY SALAD

Drain one pound can water packed red cherries, pitted and reserve liquid. Mix together one envelope plain gelatin, ¼ cup sugar, 1/8 teaspoon salt in saucepan. Add reserved liquid and place over low heat stirring constantly until all is dissolved. Remove from heat. Stir in ¾ cup orange juice or ginger ale, 2 tablespoons lemon juice, 1/8 teaspoon red food coloring. Chill until mixture is like unbeaten egg white. Fold in drained cherries and 1 cup very finely diced celery. Turn into 3 cup mold. Unmold on salad greens, decorate with fruit and salad and whipped cream or Dream Whip. (Ruth Hoffman, Cedar Rapids, Iowa)

PAGE 176

CUCUMBER AND CHEESE SALAD

2 packages lime jello
1½ cups boiling water
8 ounce package cream cheese
½ cup salad dressing
1 cup cottage cheese
1 tablespoon grated onion
2 cups grated cucumber
1 cup chopped celery
1/8 teaspoon salt

Dissolve first five ingredients until like syrup. When cool, add remaining ingredients. Sliced stuffed olives can he put on top to give more color. Very good served with ham. (M. B. Waterloo, Iowa)

TURKEY FRUIT SALAD

4 cups chopped cooked turkey
1 cup pineapple, drained
1 cup seedless grapes
1 cup chopped apples
1 cup nuts
1½ cups mayonnaise

Toss ingredients together. Chill and serve on lettuce. Makes 6 servings. (Mrs. Jacquelin Trout, Olin, Iowa)

PAGE 177

PEA SALAD

1 can peas, drained
1 small can pimentos
¾ cup American Cheese, cubed
3 sweet pickles, diced
1 onion, minced fine
½ to ¾ cup mayonnaise

Mix peas, pimientos, cheese, pickles and onion with mayonnaise or salad dressing to taste. Chill before serving. (Mrs. K. F. Swan, Hannibal, Missouri)

BEET SALAD

1 package lemon jello
1½ cups hot water
¾ cup beet juice
3 tablespoons vinegar
½ teaspoon salt
2 tablespoons minced onion
¾ cup diced celery (cabbage can be used, too, instead of celery if desired)
1 cup diced beets
1 tablespoon horseradish

Dissolve gelatin in hot water, add other ingredients and mix. Pour into mold and chill until firm. (Margaret Kentfield, Oskaloosa, Iowa)

PAGE 178

BEET VELVET SALAD

1 package lemon flavored gelatin
2 cups diced cooked beets
1 tablespoon lemon juice
Salt and pepper
1 cup hot water
1 cup dairy sour cream
1 teaspoon grated onion

Dissolve gelatin in hot water. Stir in beets. Add sour cream. blend well and add remaining ingredients. Pour mixture into an oiled 1 quart mold or six individual molds. Chill until firm. Unmold on crisp salad greens and serve with mayonnaise.

SAUERKRAUT SALAD

2 cups macaroni shells
2 cups flaked salmon
2 cups uncooked sauerkraut
1 cup diced cooked carrots
1 cup diced celery
1 teaspoon chopped onion
2 tablespoons chopped green pepper
1 tablespoon chopped red pepper
1 cup sliced cheese
1 teaspoon salt
½ cup Heinz Relish
½ cup Miracle Whip Salad Dressing
¼ teaspoon White Pepper

Cook the shells as usual. Drain the salmon, remove the bones and any other undesirable portions and flake with a fork. Place the shells and flaked salmon in a mixing bowl and add the other ingredients. Toss together lightly with a fork and serve on crisp lettuce. Garnish with mayonnaise and a dash of paprika. (Nellie R. James, Belmont, Wisconsin)

PAGE 179

SAUERKRAUT SALAD

1 large can sauerkraut
1 cup chopped onions
1 cup chopped pimientos
1 cup chopped celery
1 cup sugar

Mix sauerkraut, drained, with onion, pimientos, and celery with sugar. Mix well and let stand 12 hours before using. (Mrs. Francis Bailey, Ottumwa, Iowa)

STAY CRISP SALAD
Made with a gelatin celery seed dressing.

8 cups shredded cabbage, shredded with a knife
2 carrots, shredded
1 green pepper, cut in thin strips
½ cup chopped onion
¾ cup cold water
1 envelope unflavored gelatin
2/3 cup sugar
2/3 cup vinegar
2 teaspoons celery seed
1½ teaspoons salt
¼ teaspoon black pepper
½ to 2/3 cup salad oil

Mix the shredded cabbage, carrots, pepper and onion. Sprinkle with cup of the cold water. Chill. Soften gelatin in ¼ cup cold water. Mix sugar, vinegar, celery seed, salt, and pepper in saucepan. Bring boil. Stir in softened gelatin. Cool till slightly thickened, beat well, gradually add salad oil. Drain vegetables. Pour dressing over top. Mix lightly till all vegetables are coated with dressing. May be served immediately or can be stored up to 3 days in refrigerator, just stir before serving, so as to separate the pieces. Makes 8 large servings. Good for Buffets. (Jeanne Johnson, Waterloo, Iowa)

EVERLASTING SALAD

1 large head cabbage, shredded
5 carrots
2 green peppers
2 bunches onions
1 quart water
1 tablespoon salt

Chop vegetables, add water and salt and let set 2 hours. Drain.

2 cups sugar
2 cups vinegar
2 tablespoons celery seed
2 tablespoons mustard seed

Heat to dissolve. Cool. Mix this liquid into drained vegetables and let set over night. Drain when ready to serve. This will keep about 3 weeks. (Mrs. Lee Brown, Cedar Rapids, Iowa)

PAGE 183

CINNA SWIRLS

¾ cup milk
1 teaspoon salt
1 package dry yeast
1 egg. beaten
¾ cup sugar
1 teaspoon cinnamon
¼ cup sugar
¼ cup peanut oil
¼ cup warm water
3¼ cups unsifted flour, about

Scald milk, stir in ¼ cup of the sugar, salt and oil. Cool to lukewarm. Dissolve yeast in warm water in large warm bowl. Stir in lukewarm milk mixture, beaten egg and half the flour. Beat until smooth. Now stir in enough additional flour to form a soft dough. On lightly floured board. knead until smooth and elastic. about 8 to 10 minutes. Place in greased bowl, turning to grease top. Cover, let rise in warm place, free from draft, until doubled in bulk, about 1 hour. Combine remaining ¾ cup sugar and cinnamon. Punch dough down. On a lightly floured board, divide dough in half. Roll each half into a 14 by 9 inch rectangle. Sprinkle with cinnamon sugar mixture. Roll up lightly to form 9-inch rolls. Seal edges firmly. Cut each roll into 9 equal piece. Place oil greased baking sheets, cut side up. Press down to flatten. Cover, let rise in warm draft free place until doubled in bulk, about 30 minutes. Deep fry cinna swirls, in 375° oil for 2 to 3 minutes or until brown on both sides. Drain on absorbent paper. While warm, dip in powdered sugar glaze. Makes 18. Lard can be used instead of oil. (Mrs. Elmer F. Fangmann, Farley, Iowa)

PAGE 184

SWEDISH TEA RING

1 cup scalded milk
¼ cup sugar
6 tablespoons shortening
1/8 cup nuts, chopped fine
¾ teaspoon salt
1 yeast cake, softened in ¼ cup warm water
1 egg
3½ cups flour

Add the scalded milk to the salt, sugar and shortening. When lukewarm, add the yeast. Add one half the amount of flour and beat well. Let rise until very light, When light, add the egg and the remain-ing flour and beat well. Let rise again. Divide the dough into two parts and shape each in a long, round piece and form 2 circles. Place, circles on baking tin. Brush with white, of egg and sprinkle with finely chopped nuts. When light, bake in a moderate oven 350° to 400°. No time given. (Mrs. Elmer Barten, Andrew, Iowa)

PAGE 185

MOLASSES COFFEE CAKE

1 egg
1 cup milk
¼ cup molasses
2 cups all bran flakes
1 cup flour
¼ teaspoon soda
½ teaspoons salt
2 teaspoons baking powder
3 tablespoons sugar
3 tablespoons salad oil or melted shortening
½ cup raisins

Mix first four ingredients. Add sifted dry ingredients, melted shortening and raisins. Bake in a greased ring mold or loaf pan about 45 minutes in a 350° oven. (Mrs. Henry H. Wolf, Elgin, Iowa)

PAGE 186

DROP DOUGHNUTS

1 cup sugar
2 eggs
1 cup top milk
Pinch of salt
¼ teaspoon nutmeg
1 teaspoon vanilla
1 teaspoon baking powder
About 2½ cups flour, sifted

Use enough flour to make a dough in which a spoon stands straight up. Drop in hot grease by teaspoonfuls.

HOMEMADE LONG JOHNS
Makes about 3½ dozen

Dissolve one cake compressed yeast in ¼ cup warm water. In a large bowl, combine ½ cup boiling water, 2 tablespoons vegetable shortening, ¼ cup sugar and 1¼ teaspoon salt. Stir well and add ½ cup cold milk, 1 beaten egg and ¼ teaspoon vanilla. Add to yeast and stir in 3½ cups flour. Chill for 2½ hours. Roll out to ½ inch thickness and cut into 1 by 4 inch strips. Let rise in warm place 40 to 50 minutes. Then fry in hot grease, on each side about 2 minutes. Drain, frost when cool. (Cascade, Iowa Open Line, Listener)

PAGE 187

CHOCOLATE SURPRISE DOUGHNUTS

2 packages yeast, compressed or dry
¼ cup water, lukewarm
1 cup milk
½ cup sugar
¼ cup shortening or oil
2 teaspoons salt
5 cups sifted floor
2 eggs
1 teaspoon grated lemon rind
¾ cup semi sweet chocolate pieces
½ cup sugar or cinnamon sugar mixture

Dissolve yeast in water. Heat milk until almost simmering. Into a large mixing bowl, measure ½ cup sugar. shortening or oil and salt. Stir in milk until sugar dissolves and shortening melts. Cool to lukewarm. Stir in about 2 cups flour and beat until smooth. Beat in yeast. eggs and lemon rind. Stir in enough more flour to make a soft dough. Onto lightly floured board or pastry cloth, turn out dough and knead until smooth and satiny, about 5 to 8 minutes. Shape into ball and place in lightly greased bowl. turning to grease all sides. Cover and let rise in warm place, until doubled, about 1½ hours. Punch down. Let rest 10 minutes. Divide dough into 36 equal pieces. Flatten each and place 6 chocolate pieces in center of each, bring edges together and seal securely. Let rise, sealed side down, in warm place until doubled, about 30 minutes. Meanwhile, preheat fat for deep frying to 375°. Fry doughnuts. 6 to 8 at a time, turning often, 6 to 8 minutes or until golden brown. Drain thoroughly on absorbent paper. Coat with the sugar or cinnamon sugar. Serve warm or cool. (Mrs. Elmer F. Fangmann, Farley, Iowa)

PAGE 188

PEANUT BUTTER BREAD AND ROLLS  No shortening in this recipe.

Dissolve one package active, dry yeast in ¼ cup lukewarm water. Combine ½ cup peanut butter, ½, cup firmly packed brown sugar, 2 teaspoons salt and 1½ cups scalded milk in large bowl. Beat well with rotary beater. Cool to lukewarm. Blend in dissolved yeast. Add gradually 4 cups sifted all purpose flour, mixing well. Knead on floured board for about 5 minutes, kneading in ½ cup additional flour. Place in greased bowl and cover. Let rise in a warm place (85 to 90 degrees) until double in bulk, about 2 hours. Divide dough in half. Shape one half into a loaf and place in greased 9 by 5 by 3 inch pan. Shape other half into 12 rolls. Place in greased muffin cups or on baking sheet. Cover. Let rise in a warm place until light, about 1 hour. Bake in moderate oven (375°) 20 to 25 minutes for rolls, 35 to 45 minutes for bread. (Mrs. Arthur J. Kent. Denver, Iowa)

YEAST ROLLS

3 tablespoons Wesson Oil
½ cup sugar
2 slightly beaten eggs
2 packages yeast
1 cup milk
4½ cups flour, sifted

In a large mixing bowl, combine oil and sugar. Add the slightly beaten eggs and mix. Scald milk. Dissolve yeast in ½ cup lukewarm water. Add yeast to egg mixture and when milk is lukewarm, add it to mixture and mix well. Add flour. Dough should be sticky. Brush with oil, Cover bowl with cloth. Set bowl in warm place away from drafts and allow to rise. Knead dough slightly and roll out on floured board. Form rolls. Brush top with melted butter, if you want them soft and allow to rise in warm place. Bake from 425° to 450° for 8 to 10 minutes. (Mrs. Gertrude Loyd, Henderson, Kentucky)

POTATO ROLLS

4 cups scalded milk
1 cup hot mashed potatoes
1 tablespoon salt
¾ cup sugar
½ cup salad oil
½ cup shortening
2 eggs, beaten
2 packages yeast
½ cup warm water
2 teaspoons baking powder
1 teaspoon soda
4 cups flour

Scald the milk. Dissolve the yeast in the ½ cup warm water with 1 tablespoon sugar. While the yeast is dissolving, mix the rest of the ingredients. Mix the yeast in and let stand until big bubbles form.  Add 9 to 10 cups flour and let rise again. Form into rolls and bake at 400° to 425° for 15 minutes. Make seven to eight dozen rolls. Brush the top of the rolls with melted margarine while they are, still hot. (Mrs. Frank Riches, Onslow, Iowa)

PAGE 189

VIENNA BREAD

2 cups milk, water or potato water
2 tablespoons melted shortening
1 tablespoon salt
1 tablespoon sugar
6 cups flour
1 package dry yeast

Start yeast in small bowl of ½ cup lukewarm water and 1 teaspoon sugar and enough flour to thicken. Set aside while you mix in large bowl, the two cups of the liquid, salt, sugar and about 2 cups of flour, Add cooled melted shortening and yeast and mix very well. Add rest of flour, then knead with hands adding a little flour at a time until dough does not stick to fingers. Knead well as this is important, and  you can't overdo it. Cover and let rise for 1 hour at room temperature. Do not force in heat and keep out of draft. Divide in two parts and place in 1 pound bread tins and let rise again for 1 hour. Have oven preheated to 350° and bake about one hour. Remove from oven and brush with butter or shortening and let cool. (Mrs. Venden, Fennimore, Wisconsin)

EGO BATTER BREAD

1¼ cups warm water
1 package active dry yeast
2 tablespoons soft margarine or shortening
2 tablespoons sugar
2 teaspoons salt
3 cups flour

Measure warm water into large warm mixer bowl. Sprinkle in yeast, stir until dissolved. Add margarine, sugar, salt and 2 cups of flour. Beat 2 minutes at medium speed with mixer or 300 vigorous strokes by hand. Scrape sides and bottom of bowl frequently. Blend in remaining flour with spoon until smooth. Cover, let rise in warm place, free from draft, until doubled in bulk, about 30 minutes. Stir batter down by beating about 25 strokes. Spread evenly in greased 9 by 5 by 3 inch loaf pan. Smooth loaf by flooring your hand and patting top into shape. Cover, let rise until doubled, about 40 minutes. Bake at 375°, 45 minutes or until loaf sounds hollow when tapped. Makes 1 loaf. The following variations may also he used.

PEANUT BUTTER BATTER BREAD:

Prepare Ego Batter Bread, except omit margarine and sugar. After dissolving yeast, beat in ¼ cup crunchy peanut butter, ¼ cup brown sugar, packed, the salt and half the flour. Add remaining flour. Bake in loaf pans or spread in greased 9 inch square glass dish.

PAGE 191

UNSALTED BREAD

½ cup hot water or milk
2 2/3 tablespoons shortening
4 teaspoons sugar
½ cup water
1 cake yeast
1 egg, beaten
3 cups sifted all purpose flour

Combine hot water or milk, shortening and sugar. Stir until shortening is melted. Cool to lukewarm by adding water. Dissolve yeast in lukewarm mixture. Add eggs and mix well. Gradually add flour and mix until blended. It will be softer than a kneaded dough. The dough may be chilled or used at once. To chill dough, place it in a large greased bowl and cover. Store in refrigerator at least 2 hours.. before using. Shape dough into a loaf on well floured board. Place in greased 9 by 4 by 3 inch pan and cover with towel. Let rise until double in bulk. Allow 2 hours for chilled dough, one hour for unchilled dough. Bake in preheated oven at 375° for 50 or 60 minutes. Remove from pan and cool on wire rack. Brush top with melted butter. (Mrs. Hugh Dighton, Hopkinton, Iowa)

PAGE 192

GERMAN RYE BREAD

Mix 4 cups lukewarm water, ¼ cup vinegar, ½ cup sugar, 2 tablespoons and 2 teaspoons salt in a big mixing bowl. Dissolve 1 teaspoon sugar and 1 teaspoon salt in ¼ cup lukewarm water and add package dry yeast. Then add all together after the yeast mixture, is dissolved. Then add 2 cups rye meal and enough white flour to make a stiffer dough than white bread. Put in pans and let rise. Put into oven when doubled. Grease the top and bake in a 400° oven. Bake hour or a little longer. Make 4 loaves. (Mrs. Warren Wanek, West Branch, Iowa)

OLD WORLD BLACK BREAD

2 cups rye flour, unsifted
¼ cup cocoa
2 packages dry yeast
½ cup warm water
½ cup dark molasses
1 cup lukewarm water
1 tablespoon salt
2 tablespoons caraway seeds, optional
1 tablespoon shortening
2½ to 3 cups sifted all purpose flour

Measure rye flour and mix with cocoa. Do not sift. Soften yeast in ½ cup warm water about 5 minutes. Combine molasses, 1 cup warm water, salt and caraway seeds in a large, bowl. Add rye flour mixture, yeast mixture, shortening and 1 cup all purpose flour. Beat with electric mixer until smooth for 3 to 4 minutes. Spread remaining flour on board and knead dough. Add additional if necessary to make, dough that is smooth and elastic. Place in lightly greased bowl, grease top of dough and cover with a damp towel. Let rise in warm place until doubled in bulk, about two hours, maybe more. Punch down, shape in large round loaf and place on lightly greased baking sheet. Let rise again until doubled, about 50 to 60 minutes. Bake at 375° for 35 to 40 minutes or until loaf sounds hollow when lightly tapped. Near end of baking time brush crust with melted butter. Remove from baking sheet to cool on wire rack. Brush again with butter while hot Makes a 2½ pound round loaf. (Miss Dorothy Plack, Brimfield, Illinois)

PAGE 193

SWEDISH RYE BREAD

1/3 cup brown sugar, packed
¼ cup quick oatmeal
1 tablespoon salt
1 teaspoon anise seed
1¾ cup boiling water
¼ cup warm water
1 package dry yeast
3 cups white flour
3 cups rye flour
¼ cup butter or margarine
¼ cup molasses

Combine sugar, oatmeal, butter, molasses, salt and anise. Add boiling water. Stir until blended. Blend warm water and yeast until dissolved and add to lukewarm molasses mixture. Stir in 2½ cups white flour and beat until smooth. Mix in rye flour, Add enough additional white flour to make a soft dough. Turn out onto lightly floured board. Let rest 10 minutes. Knead until smooth and elastic, about 10 minutes. Place in greased bowl. turning to grease top. Cover and let rise in warm place until doubled, about 1½ hours. Punch down. Let rise again 30 minutes. Punch down. Divide in half and shape each half into a loaf. Place in greased 9 by 5 by 3 inch loaf pans. Cover and let rise in warm place until doubled in bulk, about 1 hour, Bake at 375° for 40 to 45 minutes. Makes 2 loaves. (Miss Dorothy Plack, Brimfield, Illinois)

WHOLE WHEAT CASSEROLE BREAD

2 packages dry yeast
¼ cup warm water
1¼ cup warm water
¼ cup sugar
2½ teaspoons salt
¼ cup shortening
¼ cup sorghum
3½ cups whole wheat flour

Sprinkle dry yeast into ¼ cup warm water and stir until yeast is dissolved. Cream shortening, add sugar, salt and sorghum. Add the 1¼ cup warm water and the yeast mixture. Stir in half the flour, beat thoroughly and add rest of flour and mix thoroughly. Cover, let rise in warm place, free from drafts, until doubled in bulk, about an hour. Stir down, turn into a well greased 2 quart casserole. Let rise
until nearly doubled in bulk. Bake at 375° in a preheated oven about an hour or until done. (Mrs. Robert L. Ferguson, Cedar Rapids, Iowa)

PAGE 194

SOUTHERN SPOON BREAD

1 cup Water ground meal (a white cornmeal not as fine, as  the, yellow cornmeal normally found. Yellow cornmeal can be substituted)
2 cups milk
1 teaspoon salt
1 teaspoon baking powder
2 tablespoons melted shortening
3 well beaten egg yolks
3 stiffly beaten egg whites
1 cup milk

Cook corn meal and 2 cups milk till consistency of mush. Remove from heat, add salt, baking powder, shortening and one cup milk. Add egg yolks and fold in the whites. Bake in greased 2 quart baking dish in slow oven (325°) for one hour. Spoon into warm dishes, top with butter and eat while hot. (C. S. Hutton, Waterloo, Iowa)

PAGE 195

CORNBREAD ROLLS

1 package compressed yeast
¼ cup lukewarm water
1 cup yellow cornmeal
2 cups milk
½ cup shortening
½ cup sugar
1 teaspoon salt
2 beaten eggs
5 cups sifted flour
Melted butter

Soften yeast in lukewarm water. While yeast is softening, in the top of a double boiler. mix cornmeal, milk, shortening, sugar and salt. Bring to boil, stirring constantly over direct heat. Then place over boiling water and cook for 10 minutes, stirring frequently. Remove from heat and cool to lukewarm, about 80°. Then stir in eggs and 2½ cups of the sifted flour. Add enough of the remaining flour to make a soft dough. Turn out on lightly floured board and knead until smooth and elastic. Round dough into ball. Place in lightly greased bowl and cover with cloth and let rise until double in bulk. Punch down. Turn over and let dough rest 10 minutes. Have a small pan of melted butter ready. Shape into small walnut sized balls and dip in melted butter. Place three halls in well greased muffin tins. Rise to double again. Bake in preheated oven at 400° for 20 to 25 minutes.

QUICK CORN BREAD

Break an egg in a bowl and beat. Add ½ teaspoon salt and a scant teaspoon soda, dissolved in a cup of sour milk. Beat in 1¼ cup cornmeal, ½ teaspoon baking powder. Melt 2 tablespoons bacon fat in an 8 inch heavy frying pan. Heat smoking hot and pour half into the mixture, mix well and pour into frying pan and simmer on top of the stove until edges begin to look cooked. Have oven preheated to 400°. Pop skillet of corn bread in for 10 minutes or until done and brown on top. Cut into pie shaped wedges. (Mrs. F. S. Zummak, Oelwein, Iowa)

BANANA FRITTERS

1 cup sifted flour
2 teaspoons baking powder
¼ teaspoons salt
¼ cup sugar
1 egg, well beaten
1/3 cup milk
2 teaspoons shortening or salad Oil
2 to 3 bananas, floured

Sift dry ingredients. Combine egg with milk and shortening and add to dry ingredients. Mix well. Cut bananas, in 3 or 4 diagonal slices. Roll in flour, and shake off excess. Dip in batter and fry in deep fat (375°) for 4 to 6 minutes, turning to brown evenly. Drain on paper towel. (Mrs. Claude Hawkins, West Union, Iowa)

PAGE 199

AUTUMN APPLE BREAD

¼ cup shortening
2/3 cup sugar
2 eggs, well beaten
2 cups sifted enriched flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 cups coarsely grated raw apples
1 tablespoon grated lemon peel
2/3 cup chopped walnuts

Cream shortening and sugar until light and fluffy. Beat in eggs. Mix and sift flour, baking powder, baking soda and salt. Add alternately with grated apple to egg mixture. Stir in lemon peel and walnuts (batter will be stiff). Bake in a greased and floured loaf pan, 8 by 5 by 2 inches, at 350° for 50 to 60 minutes. Do not slice until cold. (Edna V. Wilson, Strawberry Point, Iowa)

PAGE 202

LEMON BREAD

Sift 1½ cups flour, 1 teaspoon baking powder and ¼, teaspoon salt and set aside. Cream ½ cup butter and 1 cup sugar, Add 2 beaten eggs and ½ cup milk and mix with sifted ingredients. Add the 2 grated rind of one lemon and ½ cup nutmeats or currants or raisins or a combination of all three. Bake in an 8-inch loaf pan at 350° for 1 hour. Will make two loaves. You can double the batch and make four small loaves. After baking, combine the juice of 1 lemon and ¼ cup granulated sugar and pour over hot bread,

BANANA CREAM PIE

Pies are still my all time favorite dessert. Here's a banana cream pie recipe we were given in Hannibal, Missouri by a new bride of one of the announcers at the Hannibal radio station. She was especially proud of the way she made this pie and made it quite often. He must weigh a ton by now.

12 level tablespoons flour
1 1/3 cup sugar
½ teaspoon salt
3½ cups milk
4 egg yolks, beaten slightly
2 teaspoons vanilla
½ pint whipping cream
6 or 7 bananas
2 baked pie shells

Mix flour, sugar and salt in top of a double boiler. Stir in milk. Cook over boiling water and stir constantly until mixture thickens a little. (This pie has been made over direct heat, but has to be, stirred constantly and watched very carefully.) Cover and cook 15 minutes longer, stirring occasionally. Add beaten egg yolks. stirring rapidly. Cook for 2 minutes, stirring rapidly. Remove from fire, add vanilla. Cool and chill until cold. Whip cream till stiff and add to filling. Stir in sliced bananas last. Will fill two baked pie shells.

PAGE 216

BANANA COOKIES

2 cups sifted flour
2 teaspoons baking powder
½ teaspoon salt
½ cup shortening
½ teaspoon vanilla
½ teaspoon lemon extract
1 cup sugar
2 eggs, beaten
1 cup mashed bananas
½ cup chopped nuts

Sift first three ingredients together. Cream shortening, extracts and sugar together. Beat in eggs. Add dry ingredients alternately with mashed bananas with creamed mixture. Stir in nuts. Drop by teaspoons on greased cookie sheet. Bake. at 350° for 15 minutes.

PAGE 218

HOMEMADE NOODLES

2 beaten eggs
1 teaspoons salt
1 teaspoon baking powder
2 tablespoons milk
2 cups flour

Beat eggs, salt, milk and baking powder. Add eggs and beat until well mixed and stiff. Roll out very thin to desired thickness. When fairly dry (half hour), cut into strips and let the noodles finish drying, usually 2 or 3 hours. Cook in boiling water as for packaged noodles. (Mrs. William Lindsey, Cedar Rapids, Iowa)

Never Fail Dumplings

1 egg
½ cup milk
2/3 teaspoon salt
2 tablespoons minced parsley
1 cup unsifted flour
3 teaspoons baking powder
2 tablespoons cornstarch

Mix dry ingredients, add parsley. To this mixture, add combined egg and milk. Dough should be the consistency of soft drop biscuit dough. Drop by spoonsful on boiling stew or broth. Cook covered, 12 to 15 minutes, until puffed and dry looking on surface.

PAGE 219

FRENCH DUMPLINGS

1 egg
1 tablespoon sweet cream
½ teaspoon salt
¼ cup butter, creamed
Flour
1 quart boiling consommé, bouillon, etc.

Beat the egg slightly with the cream and salt. Add to creamed butter with enough flour to make mixture consistency of cake batter. Beat with wooden spoon until dough no longer clings to the spoon, then drop in tiny balls from tip of spoon into boiling broth. Boil 5 minutes. Garnish for soups, stews or main dishes with creamed spinach, etc.

RAISED DUMPLINGS

Heat ¼ cup milk and add 1 teaspoon of instant mashed potatoes. Cool, Dissolve 1 small cake of yeast or one package dry yeast in ¼ cup lukewarm water to which 1 teaspoon sugar has been added. Combine milk and yeast mixtures. Add ½ cup flour, beat well and let raise 20 minutes. Then beat in 1 egg, 1 teaspoon salt and just enough flour to be able to knead dough. Knead dough on board until smooth and silky. Knead about 10 minutes until it doesn’t stick to hands or board. Let rise until double. Form into balls about the size of large walnuts. Let raise until double. Boil in rapidly boiling water 4 minutes, (no longer), lift from water and tear open using two forks. Don't boil more than eight at a time as they have to be removed from boiling water quickly or they will fall. Dumpling must be torn open to keep from falling unless they are drop dumplings. Do not over cook. Makes about 16 dumplings.

RHUBARB DUMPLINGS

Sift and measure 3 cups flour. Resift with 3 teaspoons baking powder and ½ teaspoon salt. Cut in 1½ cups shortening. Margarine can be used. Add ¾ cup milk gradually to mixture to form a fairly moist dough. Stir, then knead lightly. Divide dough into six pieces and roll each piece ¼ inch thick. Cut 3 cups rhubarb into one inch pieces. Put ½ cup rhubarb on each piece of dough. Wrap dough around ends packing tightly. Place balls in large baking dish and pour over it 3 cups boiling water in which ½ cup butter and 3 cups sugar have been dissolved. Use deep 9x12 inch pan. Bake at 375° for 35 to 40 minutes. Serve hot or cold with cream or milk. Put as much rhubarb into each piece as you can. Use more than ½ cup if possible. If there is any left, drop around pan. (Mrs. Floyd Mastain, Waterloo, Iowa)

PAGE 220

Fruit Dumplings

5 tablespoons cottage cheese
2 tablespoons butter or margarine
1 teaspoon sugar
1 egg
1 cup flour
1 pinch of salt

Cream cottage cheese, butter and sugar. Add egg, mix well. Add flour and salt. Roll out on floured board. Cut into squares to wrap fruit. Pinch together. Boil for 15 minutes. Serve with buttered bread crumbs, sugar and melted butter.

DANISH SPONGE BALLS OR DUMPLINGS

2 eggs
1 cup flour
Milk as needed
¼ cup butter
½ teaspoon salt

Put whites in cup and fill with milk, as needed for 1 cup liquid. Put flour, salt and butter in saucepan. Add the milk mixture and cook over low heat until it forms a ball. When cool, add the egg yolks and beat in well. Drop by teaspoon on beef or chicken broth or put over sauerkraut. Cook about 15 minutes. Can be made into balls by flouring hands and rolling into small balls to drop in hot broth. (Mrs. Alfred C. Meyer, Postville, Iowa)

CORNMEAL DUMPLINGS

1 cup flour
2 teaspoons baking powder
1 teaspoon salt
1 cup cornmeal
2 eggs
½ cup milk
2 tablespoons melted butter

Combine dry ingredients. Beat eggs and add milk and butter. Spoon onto wax paper and coat with cornmeal. Let stand about 5 minutes before putting into broth. Cook 15 minutes, covered tightly and don't peek. Half the recipe for two people. (Helen Dewey, Cedar Falls, Iowa)

PAGE 221

NORWEGIAN POTATO DUMPLINGS

1½ pounds lean salt pork
2 quarts cold water
8 medium sized potatoes
1 large onion
1 tablespoon salt
1 teaspoon pepper
1 cup dry bread crumbs
1 cup flour

Boil 1 pound salt pork slowly in water. Grind potatoes, onion, ½ pound salt pork and mix well with other ingredients, Shape into balls the size of an egg and drop into the kettle, with the salt pork. If necessary, add sufficient water to cover the dumplings. Boil about ¾ hour. Caraway seed may be used, if desired. Any leftovers may be sliced and fried in butter.

GERMAN POTATO DUMPLINGS

4 potatoes
½ cup bread crumbs
1 egg
2 tablespoons milk
½ teaspoon salt
1 tablespoon flour

Boil the potatoes and cool in thin jackets. Peel and rice.. Mix the bread crumbs with egg and milk and add riced potatoes and salt. If batter is too stiff, add another egg. Mold into balls the size of walnuts, flour them very lightly, and drop gently into boiling salted water. Cover and boil 10 minutes. Serve at once with meat.

HUNGARIAN POTATO DUMPLINGS

3 cups grated raw potatoes
3½ cups flour, or more to make a stiff dough
1 cup mashed potatoes
½ teaspoon salt
1 medium, onion, grated
1 teaspoon paprika
Toasted bread cubes (croutons)
Boiling water or broth

Mix together the two kinds of potatoes, onions, salt and paprika. Add enough flour to make a stiff dough and mix very well. Take enough dough to make a small biscuit. Place a toast cube in center and form into a round ball. Drop into the boiling water or broth, or on top boiling pork or beef. Boil about an hour. (Carola M. Schmidt. Decorah, Iowa)

PAGE 222

LIVER DUMPLINGS #1

½ pound liver
½ onion
1 tablespoon minced parsley
½ teaspoon salt
2 slices white bread
1 egg
¼ cup flour
3 cups meat broth
flesh of pepper

Wash liver and force through food chopper with onion. Add parsley, salt and pepper. Crumble bread into this mixture and add unbeaten egg and flour. Beat well. Drop by teaspoons into boiling broth, Cover and cook 25 minutes.

LIVER DUMPLINGS #2

1 pound liver (beef preferred)
1 cup dried bread crumbs
1 large onion
2 eggs
½ teaspoon salt
1 small clove garlic, chopped
1 teaspoon chopped parsley

Grind liver and onion together. Add other ingredients. If too thin or liquid, add a little more bread or a dash of flour. Drop by teaspoons into boiling broth and cover. Boil for 12 minutes.

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