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From the Loyd House to your house, Merry Christmas and Happy Holidays from Jim, Barbara, Debbie, Jeff and Christopher.
GERMAN CHERRY UPSIDE DOWN CAKE
½ cup butter or margarine
1 1/3 cups sugar
1 teaspoon vanilla
2 cups cake flour
¼ teaspoon salt
2 teaspoons baking powder
2/3 cup water
3 egg whites
Preheat oven to 350°. Cream butter and sugar. Add vanilla. Sift flour with salt and 1½ teaspoons baking powder. Add alternately with water to butter mixture, beating well after each addition. Beat remaining baking powder with egg whites until stiff. Fold whites into mixture. Divide batter into 2 greased and floured 9 inch baking pans.
1 can pitted sour cherries
1 cup sugar
1 teaspoon red food coloring
Drain cherries well. Measure ¾ cup juice (add water if needed). Combine all and bring to boil. Pour hot cherry sauce over cake batter. Bake 35 minutes. Let set three minutes before turning upside down, placing layers on top of each other.
PEG'S LEMON BARS
2 cups sifted flour
1 cup butter
½ cup powdered sugar
Mix together with pastry blender. Pat in bottom of 9 by 13 inch pan. Bake at 350° for 15 minutes.
4 eggs, slightly beaten
3 cups sugar
4 tablespoons flour
1 teaspoon baking powder
4 tablespoons lemon juice
Grated lemon rind, as much as you
would like, if any
Beat eggs until light. Mix sugar, flour, and baking powder and add to eggs and lemon juice and rind. Pour over hot crust and bake at 350° for 25 minutes. Cut into bars when cooled.
OPEN LINE ADDRESS: Open Line, Radio Station WMT, Cedar Rapids, Iowa 52406
OPEN LINE TELEPHONE NUMBERS: For Cedar Rapids and Marion Callers 366-7711. From anywhere in the state of Iowa, 1-800-332-5401.
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COCONUT SPRITZ COOKIES
1 cup butter
2 cups sugar
1 cup ground coconut
3 cups flour
2 eggs
¾ to 1 teaspoon vanilla
Mix well and put through cookie press. Bake 10 to 12 minutes at 375°.
HUNGARIAN SWEET ROLL
¼ cup warm water
1 package yeast
¾ cup lukewarm milk
¼ cup sugar
1 teaspoon salt
1 egg
¼ cup soft shortening
3½ to 3¾ cup
flour
Dissolve yeast in water. Add sugar, salt, egg, shortening and half the flour. Mix till smooth. Add enough flour to handle. Turn onto greased board and knead five minutes. Grease top. Place in bowl and let rise 1½ hours. Punch down. Let rise again for 30 minutes. Roll out as thin as possible without tearing.
¼ cup soft butter
½ cup brown sugar
1 egg
¼ cup milk
½ teaspoon vanilla
½ teaspoon lemon juice
2 cups walnuts, finely ground
Mix all together and spread over dough. Roll up like jelly roll. Place on a greased oblong pan. Let rise another hour. Bake 40 to 45 minutes at 325°.
CHRISTMAS SUGAR BALLS
1 cup butter or margarine
¼ cup sifted powdered sugar
2 teaspoons vanilla
2 cups sifted enriched flour
2 teaspoons soda
1 cup ground pecans
Red and green decorative sugar
1 tablespoon water
Thoroughly cream butter, sugar and vanilla. Stir in water. Add flour and mix well. Stir in nuts. Form into one inch balls. Roll in colored sugar. Bake at 300° to 350° about 20 minutes. Cool before removing.
DIXON FAVORITES (COOKIES)
1/3 cup melted butter or margarine
½ cup melted lard
1 cup brown sugar
1 cup granulated sugar
3 eggs
4½ cups flour
2 teaspoons baking soda
1 teaspoon salt
1 tablespoon cinnamon
½ pound chopped almonds
Sift dry ingredients. Mix all together. Make into 2 thick rolls and let stand overnight. Slice and bake at 350° (no time given).
ROCK COOKIES
1 pound dates, chopped
1½ pounds nut meats, chopped
3 eggs
1½ cups sugar
2 cups flour
¼ teaspoon salt
1 teaspoon soda, dissolved in a
little water
1 teaspoon cinnamon
¼ teaspoon cloves
Drop by teaspoons on greased baking sheet. Bake at 325° for 15 to 20 minutes.
ROCK COOKIES
1 cup brown sugar
¾ cup sour cream
3 eggs
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon soda, dissolved in a
little water
1 cup raisins
¾ cup walnuts
2 cups flour
2 cups oatmeal
Drop on greased cookie sheet. Bake at 350° till done.
REMOVING BLOOD STAINS: Wet stained area thoroughly and sprinkle a generous amount of unseasoned meat tenderizer over the blood stain. Work tenderizer into stain with fingers. Let set a few hours before laundering. Unseasoned meat tenderizer only must be used.
THE WMT OPEN LINE
Six issues per year published bi-monthly
by the WMT
Stations, Inc., P.O. Box 2147,
Cedar Rapids, Iowa 52406.
Subscription rate: $1.50 per year.
Application to mail at Second Class postage rates is pending at Cedar Rapids,
Iowa. Lew Van Nostrand, Executive Vice-President, Jim Loyd-Editor. Postmaster
send form 3579 P.O. Box 2147 Cedar Rapids, Iowa 52406.
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CRUSTY FRENCH BREAD
1 tablespoon shortening
1 tablespoon salt
2 teaspoons sugar
1 cup boiling water
1 cup cold water
1 cake compressed yeast
6 cups sifted white flour
Slightly beaten egg white
Put shortening, salt and sugar into a large bowl. Add boiling water and cold water make lukewarm water. Blend in yeast (dry yeast can be used if dissolved in a little of the lukewarm water first). Add flour gradually and stir until well blended. Knead dough on lightly floured board for 5 minutes. Place in a greased bowl and cover. Let rise until double in bulk (about one and one half hours). Shape into long French loaves. Place on greased baking sheet. Let rise another hour, till double in bulk. Brush with slightly beaten egg white. Make three diagonal cuts across top of loaf.
PEACH KUCHEN
1½ cup milk
1 package dry yeast
½ cup sugar
1 egg
1½ teaspoons salt
1/3 cup lard
4 cups flour
Scald milk. Add lard, salt, sugar and 2 cups flour. Add egg and yeast and beat until smooth. Add rest of flour, beating till smooth. Put in greased bowl. Cover and let rise till double. Divide in half and put in two 9 by 13 inch greased pans. Let rise 1½ hours. Punch fresh peaches down into dough. Top with 3 cups half and half heated to lukewarm, 4 tablespoons flour and 1 cup sugar mixed together. Bake at 350° for 30 minutes.
RHUBARB COBBLER
Combine 2 cups sugar, 2/3 cup pancake mix, and 1 teaspoon grated lemon peel (optional). Add 8 cups fresh rhubarb, cut into ½ inch pieces. Toss lightly and place in a large cake pan.
Combine ½ cup pancake mix, 1 1/3 cups sugar and 2 eggs. Stir until mixture resembles coarse crumbs. Sprinkle evenly over rhubarb base. Drizzle ½ cup melted butter over top. Bake in a preheated 375° oven for 35 to 40 minutes. Recipe can be cut in half.
OATMEAL PIE
3 eggs, well beaten
1 cup white sugar
2/3 cup brown sugar
2/3 cup coconut
2/3 cup quick oats, dry
3 tablespoons evaporated milk or
cream
2 tablespoons butter
1 teaspoon vanilla
pinch salt
Mix all ingredients together and bake in an unbaked pie shell until done.
BAKERY SWEET DOUGH
2 cups warm water
2 packages dry yeast
1 tablespoon salt
2/3 cup melted shortening
1/3 cup sugar
4½ cups flour
Dissolve yeast in warm water. Mix remaining ingredients in order given. Let set 20 minutes. Form rolls in desired sizes and shapes. Let set until double in bulk. Bake at 400° for 20 minutes.
GRANOLA BREAD
3 cups flour
1 package dry yeast
1¼ cups cold water
3 tablespoons light molasses
2 tablespoons margarine
1 teaspoon salt
1 egg
1½ cups granola cereal
In a large mixer, combine 2 cups flour and yeast. In a pan, melt margarine, then add water, molasses and heat to lukewarm. Add to dry ingredients with egg and salt. Beat half minute at low speed. Beat for 3 minutes at high speed. Stir in remaining flour and granola by hand. Place in a greased 1½ quart casserole. Cover loosely and let rise until almost double. Bake 45 minutes at 325°. Cover with foil the last 25 minutes.
SUNFLOWER SEEDS
Soak seeds in a salt brine strong enough to float an egg. Soak for 30 minutes. Drain on paper towels. Put in thin layers on baking sheet and bake for 20 minutes at 350°. Test for doneness by tasting from time to time.
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BASIC WHOLE GRAIN CORNBREAD RECIPE
1½ cups self rising corn
meal
1 cup milk or 1 1/3 cups buttermilk
2 tablespoons liquid or melted
shortening
1 egg
Preheat oven to 425°, with an empty greased 8 inch baking pan inside. In a bowl combine egg, milk and shortening. Add corn meal and stir until well blended. Remove hot pan from oven and fill with batter. Bake for 25 to 30 minutes or until golden brown. Cut into serving size pieces and serve warm. Makes one 8 inch pan or skillet.
MUFFINS:
Makes 12 muffins. Spoon batter
into well greased muffin pan, filling wells 2/3 full. Bake at 425°
for 20 minutes or until golden brown.
CORN STICKS:
Makes 14 sticks. Spoon batter into
well greased corn stick pans filling them ½ full. Bake at 425°
for 15 minutes or until golden brown.
BACON CORNBREAD:
Add ½ cup well drained crumbled
crisp bacon or finely chopped cooked Canadian bacon to batter.
CHEESE CORNBREAD:
Add 1 cup grated sharp cheddar
cheese to batter.
HAM CORNBREAD:
Add ½ cup finely chopped
cooked ham to batter.
SAUSAGE CORNBREAD:
Cook 1 pound sausage links and
place on top of batter when it has been poured into pan. Bake as above.
CORN CORNBREAD:
Drain 12 ounce can whole kernel
corn and stir into batter.
SPICY CORNBREAD:
Add 1 teaspoon each cinnamon and
nutmeg plus ¼ cup sugar to batter. Spread top with strawberry jam
before cutting.
PINEAPPLE CORNBREAD:
Add 1 cup well drained crushed
pineapple to batter.
GINGERBREAD CORNBREAD:
Add ¼ cup molasses, 3 tablespoons
sugar and 1 teaspoon ginger to batter.
FRIED PIE DOUGH:
Mix 2 cups flour and 1½ teaspoons salt. Mix ½ cup Wesson Oil and ½ cup milk. Stir into flour and salt. Stir well and roll between wax paper. Fill with pie filling of choice. Fold over, seal edges well and deep fat fry in cooking oil.
WHOLE WHEAT BATTER BREAD (EGGLESS)
1¼ cup warm water (110°
to 150°)
1 package active dry yeast
2 tablespoons honey, brown sugar
or light molasses
1 cup unsifted whole wheat flour
2 cups flour
2 teaspoons salt
2 tablespoons soft shortening
Dissolve yeast in water. Add honey, half of wheat flour and half of white flour, salt and shortening. Beat two minutes at medium speed with mixer (or 300 vigorous strokes by hand). Blend in remaining flour, using wooden spoon. Blend until mixture is smooth (1 to 1½ minutes). Cover bowl with cloth. Put in warm place to double in bulk, about 30 minutes. Stir down batter by beating 25 strokes. Turn batter into greased loaf pan. Spread evenly. Batter will be sticky. Pat down with hands dipped in flour. Allow to rise in warm place till about an inch from top of pan. Do not allow to over rise. It should take about 40 minutes. Bake at 375° in pre heated oven for 45 to 50 minutes.
BROWN SUGAR SUBSTITUTE:
Mix 2 cups of white sugar with 1 tablespoon molasses, more if desired. Mix well. Never gets hard.
ENGLISH MUFFINS
1 cake or package yeast
1 teaspoon sugar
¼ cup lukewarm water
¾ cup scalded milk
½ cup water
½ teaspoon salt
4 cups all purpose flour
2 tablespoons melted butter
First dissolve yeast and sugar in the ¼ cup lukewarm water. Let stand 10 minutes. Next, mix scalded milk, salt and the ½ cup water. When cooled to lukewarm, add yeast mixture and 2 cups flour. Beat well, add melted butter and beat again. Add remaining flour and beat until smooth and satiny. Do not knead. Brush top of dough with a little cold water. Let rise in a warm place till double in bulk, about 1½ to 2 hours. Turn out on floured board. Knead lightly, just enough to coat dough with flour, about 30 seconds. Cover and let rest 10 minutes. Roll out ¾ inch thick. Cut muffins with a 3 inch cookie cutter. Place on floured baking sheet. Cover and let rise 45 minutes. Bake on greased griddle or uncovered electric skillet for 40 minutes, using low heat. Turn once during baking.
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PINEAPPLE OLIVE CHEESE BREAD
2½ cups sifted flour
¼ cup sugar
2 teaspoons baking powder
1 teaspoon salt
½ teaspoon soda
1 egg
3 tablespoons milk
1/3 cup oil
1 cup grated cheddar cheese
1/3 cup sliced stuffed olives
8¼ ounce can crushed pineapple
1 teaspoon melted butter
Sift flour, sugar, baking powder, salt and soda into mixing bowl. Beat egg lightly with milk. Add oil, cheese, olives and undrained pineapple. Stir into dry mixture, blending just until flour is moistened. Do not over mix. Turn into greased 9 by 5 inch loaf pans. Bake just below center of the oven for one hour at 325° or until loaf is brown and tests done. Brush top with melted butter. Let stand in pen 10 minutes. Turn out on wire rack to cool. Makes one loaf.
POWDERED SUGAR: Put about ½ to 1 cup granulated sugar in blender and run on high speed until pulverized.
BUTTER BATTER BREAD
3 cups whole wheat flour
2 packages yeast
2½ cups buttermilk
¼ cup molasses
¼ cup honey
1 tablespoon salt
1/3 cup butter
1½ cups rolled oats
2 eggs
2½ to 3 cups regular flour
2 tablespoons butter for top
Combine whole wheat flour and yeast together. Heat buttermilk, molasses, honey, salt and 1/3 cup butter until warm. Put in big bowl. Add oats and whole wheat yeast mixture and eggs. Beat at low speed till moistened. Beat for 3 minutes at high speed. Stir in remaining flour to make a stiff dough. Brush top with 2 tablespoons melted butter. Let rise until double, about one hour. Makes two loaves. Place dough in loaf pans or round casseroles. Let rise till double, about 45 minutes. Bake at 375° for 25 to 35 minutes, until it sounds hollow to thump.
POPPY SEED DRESSING
½ cup sugar
dash of salt
dash of dry mustard
¼ cup salad vinegar
1 cup salad oil
½ teaspoon poppy seeds
Combine sugar, salt, and mustard with vinegar. Heat to boiling and then cool. Add oil, slowly beating constantly. Stir in poppy seeds.
WESTERN DRESSING
1 cup sugar
1 cup oil
½ cup cider vinegar
1 teaspoon Worcestershire Sauce
½ cup catsup
1 tablespoon onion, grated or onion
flakes
1 clove garlic, minced
salt to taste
Mix until smooth in blender. Makes about a quart.
SWEET AND SOUR SAUCE
1 cup sugar
½ teaspoon nutmeg
¼ teaspoon salt
½ cup flour or 4 level tablespoons
cornstarch
1 tablespoon vinegar
1 tablespoon butter
Stir all ingredients together well. Then gradually add 2 cups boiling water. It should thicken, but if not, cook over low heat until it does.
TWO EGG SALAD DRESSING
½ teaspoon salt
1 teaspoon flour
1 teaspoon dry mustard
2 teaspoons sugar
Mix together and add 2 egg yolks and ¾ cup milk. Cook over slow fire until it thickens. DO NOT BOIL. Very slowly add ¼ cup vinegar and remove from heat. Then add 2 teaspoons butter and stir until smooth.
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MILLIONAIRE'S SALAD
2 eggs, beaten
5 tablespoons lemon juice
5 tablespoons sugar
2 tablespoons butter
½ pound marshmallows
¼ pound almonds
1 cup cream
3 bananas
1 #2 can pineapple
1 #2 can white cherries
Add lemon juice, sugar, butter and marshmallows to eggs. Cook in double boiler until marshmallows are dissolved. Cool. Add almonds, cherries, pineapple and bananas. Fold in whipped cream. Pour into molds. Do not use juice of pineapple or cherries. Will serve 16.
CARROT AND RAISIN SALAD
3 cups shredded carrots
¼ cup raisins juice of one
lemon
3 tablespoons sugar
dash of salt
Thoroughly mix ingredients and serve immediately.
SEVEN UP SALAD
2 packages lemon Jello
2 cups boiling water
2 cups Seven-Up
2 bananas
13 ounces drained crushed pineapple
1 cup small marshmallows
1 tablespoon flour
1 egg
1/3 cup sugar
1 cup whipped cream
Dissolve Jello in boiling water and cool. Add Seven-Up, banana, pineapple and marshmallows. Let stand until firm. Save pineapple juice and add to it the flour, egg and sugar. Cook over heat, beating until thick. Cool. Add whipped cream and spread over salad.
JIM CORELL'S BAKED BEANS
1 can bean soup, undiluted
1 can butter beans, undrained
1 can garbanzo beans, undrained
¼ cup molasses
Stir together and put in baking dish. Bake at 350° until as thick as desired. Optional ingredients are ham, onions, green pepper, etc.
STUFFED ACORN SQUASH
Clean and bake three acorn squash
for 45 minutes. Scoop out and mash, adding:
2 tablespoons chopped onion
2 tablespoons chopped green pepper
3 cups soft bread crumbs
1/8 teaspoon pepper
2 cups grated cheese
1/3 cup melted butter
1 teaspoon salt
4 slices crisp bacon, diced
Refill squash shells and bake at 375° for 25 minutes.
STUFFED ACORN SQUASH
Cut squash in half. Prepare filling for unbaked squash.
1/3 pound pork sausage
1 medium onion
4 slices day old bread, broken
into pieces
2/3 cup water
¼ teaspoon salt
Fry and drain sausage. Dice onion. Combine all ingredients and put into squash. Place in pan and cover. Bake at 350° for one hour. Uncover and bake another 15 minutes or until brown.
HAMBURGER SOUP
2 pounds ground beef, lean
½ teaspoon salt
¼ teaspoon pepper
¼ teaspoon oregano
¼ teaspoon basil
¼ teaspoon seasoning salt
1 package onion soup mix
8 ounce can tomato sauce
1 tablespoon soy sauce
1 cup diced celery
¼ cup celery leaves
6 cups boiling water
1 cup diced carrots
1/3 cup dried split peas
Brown ground beef in heavy dutch oven. Then add remaining ingredients and simmer 30 minutes. Add 1 cup elbow macaroni and simmer another 30 minutes. Serve in bowls, sprinkled with parmesan cheese if you wish. (Mrs. Maxine Nissin, St. Charles, Illinois)
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COLD CUCUMBER SOUP
1 to 1½ cups grated or ground
pared cucumbers
1 quart buttermilk
1 tablespoon chopped green onion
1 teaspoon salt
¼ cup finely snipped parsley
½ teaspoon monosodium glutamate
dash of pepper
Scoop out and discard cucumber seeds before grating or chopping. Combine all ingredients. Mix well. Cover and chill thoroughly 4 hours or overnight. Mix again just before serving in chilled cups. Garnish with slices of cucumber and parsley sprigs. Makes 8 to 10 servings.
HOT CUCUMBER SOUP
Peel, slice and dice one large cucumber, discarding seeds. Simmer in a small amount of salted water, just until cucumber begins to look clear. Mix:
1 tablespoon butter
1 tablespoon flour
½ teaspoon salt
1/8 teaspoon pepper
When cucumber is beginning to look clear, add 1 cup milk and flour and butter mixture. Note: Liquid remaining with cooked cucumber before adding milk should be less than a cup. Drain off anything more than a cup, then add milk and flour and butter mixture. Will be a thin soup. Stir until smooth. Heat through and remove from heat. When serving, grate fresh nutmeg over each bowl.
ANOTHER CUCUMBER SOUP
3 large cucumbers, peeled, sliced
and seeded
2 tablespoons butter
3 tablespoons flour
2 cups chicken stock
1 cup milk
1 slice of onion
few grains mace or nutmeg
Cook cucumbers in butter. Stir in flour. Gradually add chicken stock. Scald 1 cup milk with onion and mace or nutmeg. Combine mixtures and rub through sieve or put in blender. Reheat to boiling point. Stir in ½ cup cream and 2 egg yolks, slightly beaten. Season with salt and pepper to taste. May be served chilled, omitting the egg and cream.
GOURMET CUCUMBER SOUP
2 or 3 cucumbers, medium
4 or 5 spring onions or shallots,
chopped fine
3 tablespoons butter
2 tablespoons flour
4 cups chicken stock or white stock
or chicken bouillon
¼ teaspoon mace
pinch of sugar
1 tablespoon chopped parsley
green food coloring
1 teaspoon chopped dill
2 egg yolks
½ cup heavy cream
Peel and quarter cucumbers. Remove seeds and discard. Dice in small pieces. Reserve 4 or 5 tablespoons and use as a garnish. Melt butter and sauté onion and when brown, add cucumber and stir frequently. Sprinkle in flour and blend smooth before adding stock. Add seasonings, simmer gently 15 minutes or until vegetables are tender. Place in blender or food mill and blend until smooth. Return to pot and reheat. Add food coloring and adjust seasonings. Mix egg yolks and cream very well, adding a little hot soup to mix well. Stir into soup, whisking constantly. Heat soup very quickly, but don't boil. Just before serving, sprinkle with cucumbers reserved for garnish and serve with croutons.
CLAM CHOWDER
2 cans (6½ ounce size) minced
clams
1 cup finely chopped onions
1 cup finely diced celery
2 cups very finely diced potatoes
½ cup butter
½ cup flour
1 pint dairy half and half
1 pint milk
1½ teaspoons salt
few grains white pepper
2 tablespoons red wine vinegar
Drain clams and combine with vegetables in a saucepan. Add enough water to barely cover. Simmer, covered, over medium heat till tender. In the meantime, melt butter and add flour. Blend, stirring about 2 to 3 minutes. Add half and half and milk, cook, stirring with a wire whisk until thick. Add undrained vegetables and clams and heat through. Add salt, pepper and vinegar. Makes about eight generous servings.
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BAKED CARAMEL CORN
½ cup butter
½ cup brown sugar
3 quarts unsalted popped corn
1 cup whole mixed nuts or pecans
Cream butter, add sugar and cream until fluffy. Combine popcorn and nuts. Mix with creamed mixture. Pat out in 9 by 13 inch pan. Bake at 350° about 8 minutes or until crisp. Remove from oven and break apart when cool.
ROASTED PUMPKIN SEEDS #1
Preheat oven to 250°. In a large shallow baking pan, combine:
2 cups unwashed pumpkin seeds
½ teaspoon Worcestershire
Sauce
1½ tablespoons melted butter
1½ teaspoons salt
Bake approximately 2 hours, stirring occasionally or until seeds are crisp, dry and golden brown. Seasoned, onion or garlic salt also suggested.
ROASTED PUMPKIN SEEDS #2
Wash seeds thoroughly. Drain and spread on cookie sheet. Put in a 375° oven and leave 20 to 30 minutes to dry. Increase oven temperature to 400°. Dot seeds with butter or margarine. Brown seeds 5 to 10 minutes, stirring to brown evenly. Remove from oven and sprinkle with salt. Cool and serve.
PICKLED ONION RINGS
1 cup water
1 cup light vinegar
¼ cup sugar
½ teaspoon salt
6 inch piece of stick cinnamon,
broken in pieces
2 teaspoons whole cloves
10 drops red food coloring
1 large sweet onion, thinly sliced
and separated into rings (4 cups)
Combine water, sugar, vinegar, salt and spices. Simmer, covered for 10 minutes. Strain and add coloring. Pour hot mixture over onion rings and chill for four hours.
CLUB SODA WAFFLES
2 cups biscuit mix
1 egg
½ cup oil
1 1/3 cup club soda
Mix just until moistened and bake in waffle irons as usual.
PENNSYLVANIA PEANUT BUTTER PIE
1 graham cracker crust
1 package vanilla instant pudding
1 envelope Dream Whip
2 cups milk
3 heaping tablespoons peanut butter
Put pudding and Dream Whip in a large mixing bowl. Add 2 cups milk and beat 2 to 3 minutes until well blended. Add peanut butter and beat just until blended. Pour into crust and chill several hours. Before serving, top with whipped cream topping.
WMT RADIO
PARAMOUNT THEATER BUILDING
CEDAR RAPIDS, IOWA
52406
NEW ADDRESS FOR PRESIDENTIAL GREETINGS:
MARBA PERROT, Office of Correspondence,
East Wing, The White House,
Washington, D.C. 20500.
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