Page 1 Top of Page


3 cups water or scalded milk
1 cake compressed yeast
¼ cup cold pressed oil
¼ cup raw sugar
1 teaspoon sea salt
6 cups unsifted fresh 100% whole wheat flour

Mix in order given. If scalded milk is used, allow to cool before adding. After mixing dough, oil the top and refrigerate three to five hours before it is set out to rise. This gives the flour a chance to absorb the mixture in the other ingredients. The dough is a moist and sticky dough when it is first mixed. After refrigerating, set out and allow to rise to double in bulk. Knead well on an oiled board. Bake at 375° for the first fifteen minuses and then lower oven heat to 350° for another 30 minutes. (Mrs. Gladwin Lamb, Wichita, Kansas)


2 cups canned tomatoes
1 teaspoon salt
½ bay leaf
2 tablespoon chopped onion
2 teaspoons sugar

Simmer above ingredients five minutes and strain. Set aside. Make a thickening of white sauce consistency using two tablespoons fat and 3 tablespoons of flour. Use as much of the tomato mixture as needed to get proper consistency. Then add hot tomato mixture, a third at a time. stirring after each addition. Add 2 cups of milk and cook till smooth and thick. Do not boil.


2 cups boiling water
¼ cup vinegar
1 cup sugar
3 tablespoons flour
3 eggs
1 teaspoon lemon flavoring
1/3 teaspoon salt
3 tablespoons sugar

Separate eggs and beat egg yolks until thick. Add sugar, flour, and salt. Mix thoroughly. Add boiling water slowly, stirring constantly. Add vinegar. Cook over hot water in a double boiler until thick and smooth. Add salt and flavoring. Pour into baked pastry shell. Cover with meringue made with egg whites and sugar. Brown in 325° oven for 20 minutes. (Mrs. Eloise House, Cedar Rapids) Taken from 1937 edition of Household Magazine's Recipe Book)


2 cups ground beef or beef & ham mixed
1½ cup grated raw potatoes
1 cup grated raw carrots
1 large onion, grated
1 cup soft bread crumbs, packed
1 large can evaporated milk or 1¼ cups cream
1 teaspoon salt
1 teaspoon pepper
dash of nutmeg

Mix all ingredients thoroughly. Place in a greased baking dish and bake at 350° for one and one half hours.

For the convenience and at the request of many of our listeners, we are now maintaining a mailing list for our monthly bulletin. There is a charge of $1.00 a year to cover the cost of postage and handling for each name on the list. If you wish your name placed on the mailing list, please send your name, address, and Zip Code number along with your dollar before the 20th of the month to be on the mailing list for next month's bulletin. If you send your dollar after the 20th of the month, a self addressed stamped envelope should be sent for the next month's bulletin and your name will be on the mailing list for the following month's mailing. Bulletins will still be available by sending a self addressed stamped envelope each month as it has been in the past if you do not wish to be on the mailing list.

Page 2 Top of Page


1 pound ground beef
1 can Chicken Gumbo Soup
1 Tablespoon mustard
1 Tablespoon catsup

Brown ground beef. Add soup, mustard, & catsup. Simmer slowly until meat is tender. (Mrs. L. W. Walrath, Cedar Rapids, Iowa)


Have 3 quarts of popped corn and put into a large bowl and set aside to keep warm. In a heavy sauce pan, mix:

1 cup firmly packed brown sugar
¾ cup white corn syrup
2 teaspoons cider vinegar
¼ teaspoon salt

Over low heat stir this until sugar is dissolved, then increase heat and cook rapidly without stirring. Cook to 280° on a candy thermometer. Then when this mixture reaches 280°, gradually stir in 1/3 cup of undiluted evaporated milk and continue cooking to 280° again. Remove from heat and add 1 teaspoon vanilla and stir. Then slowly pour over the popped corn. Stir quickly through the corn with a long handled fork. Dot with 2 tablespoons butter. With buttered hands, form into balls the desired size. Makes about 15 three inch balls. Note: When cooking the syrup, while it is cooking, wash down the crystals that form on the sides of the pan, using a pastry brush dipped in water. (Mrs. Robert Otten, Davenport, Iowa)


Wash and cut up tomatoes. Cook until soft and done. Put through colander. Bring juice to a boil, reduce heat. Fill jars, adding one teaspoon salt per quart. Seal jars. (Mrs. Jane Setzer, South Amana, Iowa)


2 quarts ground cherries
3 cups water
6 cups sugar
2 lemons

Prepare cherries. Rinse. Boil water, sugar, lemon juice and pulp for five minutes. Cool. Add cherries. Boil till clear. Seal in jars. (Mrs. Walter Mau, Waterloo, Iowa)


4 eggs
2 cups sugar
1½ cups Mazola oil
2 cups flour, sifted
2 teaspoons soda
½ teaspoon salt
2 teaspoons cinnamon
3 cups grated carrot, finely grated

Beat eggs well, add sugar and Mazola oil and beat thoroughly. Sift flour, soda, salt, cinnamon and add to first mixture and beat well. Fold in carrots and beat well. Bake 350° for 45 minutes in a greased cake pan.


½ stick margarine, 1 small pack-age cream cheese , ½ box powdered sugar, 2 teaspoons vanilla, and ½ cup chopped nuts. Double the amounts for layer cake.


1 three pound (or more) chicken
3 quarts water
1 teaspoon salt

Boil chicken in water until tender and comes off the bone easily. Put chicken & broth in a large kettle (or Dutch Oven), add salt and more water, enough to make a full three quarts again.

1 cup flour
1 egg
3 tablespoons broth
2 large raw potatoes
¼ cup grated onion

Mix egg & broth, add flour and mix until stiff enough to roll out. Put on floured board and roll thin. Let set for 20 minutes to dry. Then cut in 1½ inch squares. Add to broth and chicken which is boiling hot. Cook ten minutes. Then add potatoes diced and the onion. Cook over slow heat until all are tender. Serve hot with biscuits and a tossed salad. (Marguerite E. Tobiasson, Anamosa, Iowa)


Empty a can of cherry, or peach, or blueberry pie filling into an 8 x 8 or 9 x 9 inch pan. On this, sprinkle one half package of white or yellow cake mix, dry. Pour over this one stick of margarine, melted. Chopped nuts on top are optional. Bake in 350° oven 40 to 50 minutes or until brown. (Mrs. E. L. Ruprecht, Lowden, Iowa)

Page 3 Top of Page


Better than five percent of all fires start out in someone's kitchen and someday one may start in yours.

The best protection is prevention. The range should have adequate clearance from woodwork and other combustible material such as curtains and dish towels. The range must be kept clean. Should a fire break out in the skillet from overheated fat or in the pan from overheated paraffin during a jelly making session, a fat splattered range is fodder for fire. Never leave fat foods cooking unattended.

Now for putting a fire out. Never, never use water. It has a lower boiling point then fat, so it will make the fire spread and the fat splatter. You're apt to get badly burned.

The approved method, aside from using a commercial extinguisher, is with baking soda. You dump the soda fast right on the base of the flames. When heated the soda releases carbon dioxide or carbonic acid gas....a colorless, odorless gas, heavier than air which falls downwards and smothers the fire. A wise precaution that makes for quick and easy dumping is to keep a couple of pounds of the soda stashed away in an old salt box, oatmeal box or unused canister. Mark it FIRE in big red letters and station it next to the range. And since soda is a pure food product, it won't harm food. Just rinse off the soda and the food is ready to serve.


5 pounds lard
1 can lye
3 pints water
½ cup vinegar
½ cup borax
½ cup ammonia
½ cup Clorox (optional)

Melt lard and let set till lukewarm. Add lye to water, stirring to dissolve lye. (Caution: protect hands while mixing lye and be careful not to breathe lye dust while pouring into water). Water will get hot when mixed with lye. Allow water to cool. Mix vinegar, borax, ammonia, and Clorox into lard. Then pour lye into lard, stirring to mix well while adding. Stir until thick. This homemade soap should float. (Mrs. Arno Fascher, Cedar Rapids, Iowa)


The plastic containers which have soap and other household needs can be cut down and used for letter holders or to hold other small items around the sink ........ If you will add one cup of vinegar to your last rinse water, the clothes will be soft and lint free. if you have an automatic washer that has a rinse dispenser on it, just pour vinegar in it and It will dispense at the proper time....If needle, pin or safety pin will not go through material easy, run it through your hair a few times, and it will go through.....Works very good with baby diaper pins .........To keep juice in pies when baking , take clean old worn out sheets or pillow cases and tear into two inch strips, long enough to go around pie. Wet strip and put around pie and bake. Let strip come up a little over pie and down edge of pan. Take strip off immediately after baking. Be careful in removing strip........ Mothproof blankets by adding one teaspoon of turpentine to rinse water..... Coat the inside of cracked vases with paraffin. it stops leaks ..........Crack nuts on sandpaper and they will not slip.....To keep cocoa cakes brown on the outside, "grease and cocoa" pan instead of grease and flour ..........To prevent frosting from cracking when cut, add a teaspoon of vinegar   A pinch of cream of tartar added to cake icings will keep it smooth.....Make fried chicken crispy by adding baking powder to the flour.......When making jelly and jam, hang a piece of string over the edges of the glass before pouring in paraffin. This makes it easier to remove paraffin when opened for table use.......When canning tomatoes, put onions and peppers in with them. This is great with rice or macaroni and is all ready to use. To prevent jam from burning, rub the bottom of preserving pan with a little oil. It prevents burning.........When ironing a mans shirt, button the sleeves together. That way they do not touch the floor.


The following may be substituted in recipes calling for one cup of butter: (1) 4/5 cup clarified bacon fat. (2) 2/3 cup chicken fat. (3) 7/8 cup vegetable oil. (4) 7/8 cup lard. (5) ½ cup suet.

FOR SILVER FISH: Mix one cup of hot starch and one teaspoon arsenic of lead. Allow to soak into a blotter. After blotter dries, cut into sections and place in locations that may be attractive to silver fish.

Page 4 Top of Page


2 C. sugar
1 C. butter
4 eggs, beaten
3 C. flour
1 tsp. nutmeg
½ tsp. salt
1 tsp. cloves
2 tsps. soda
2 tsps. cinnamon
1 C.  cold coffee
1 C.  raisins
1 C.  nuts
3 C.  raw apples sliced

Cream butter and sugar. Add beaten eggs and mix. Sift all dry ingredients together and add alternately with coffee. Add sliced apples, raisins 1 and nuts. Bake for one hour at 350° in 9 x 13 inch pan.

Spread while warm with the following topping: 2 Tablespoons melted butter, 3 tablespoons cream, ½ cup brown sugar, ½ cup coconut. Mix all together and spread on warm cake. Brown under broiler. (Mrs. Robert Knight, Center Point, Iowa)


Sift together 2 cups sifted flour one teaspoon soda and ½ teaspoon, salt and set aside. Cream ½ cup shortening, 1 cup sugar and 2 eggs together. Add dry ingredients and mix well. Then add cup raw chopped apples, 1½ tablespoons evaporated milk, ½ teaspoon vanilla and 1 cup chopped nuts. Pour in a 9 x 5 x 3 inch greased loaf pan. Combine 3 tablespoons sugar and 1 teaspoon cinnamon and sprinkle over batter. Bake in 350° oven for one hour (Mrs. William Russell, Donnellson, Iowa)


1½ cups flour
1 teaspoon baking power
½ teaspoon salt
1 teaspoon cinnamon
1 teaspoon cloves
½ teaspoon nutmeg
½ cup butter
1 cup brown sugar
1 egg
1 cup all bran
¼ cup milk
1 cup raw chopped apples
1 cup raisins
1 cup nut meats

Mix above ingredients following usual cookie making procedures and drop on greased sheet. Bake at 375° for 10-12 minutes. (Mrs. Leonard Burbach, Lake City, Minnesota)


¼ cup sweet milk
¼ cup butter
1 egg
¼ teaspoon salt
2 cups sliced apples
¼ cup sugar
¼ cup seedless raisins
½ teaspoon cinnamon
Melted butter
¼ cup chopped nuts

Warm milk and butter. Beat in eggs, and salt using a fork and enough flour to make a dough of pie crust consistency. Turn out on floured board and beat five minutes with a rolling pin folding dough over constantly. Put in a warm place while preparing apples. Roll dough on floured board thin as tissue paper. Then brush with melted butter & sprinkle with cinnamon and spread over with apples, sugar, raisins, and nuts. Roll up as jelly roll and put in a greased pan and take one hour in a moderate oven. (A Steady Marion Listener)


1 unbaked 9 inch pie shell
3 or 4 large baking apples (7 cups)
½ cup sugar
2 tablespoons flour
½ teaspoon nutmeg
2 tablespoons lemon juice

Place uncooked apples in pie shell. Combine sugar, flour and nutmeg. sprinkle over apples and toss. Top with:

1½ cup sugar
½ cup flour
½ cup butter

Combine in small bowl and mix. Sprinkle over apples. Place pie in heavy brown bag. Fasten shut with pins or fasteners. Place on cookie sheet and bake at 425° for one hour.


To each cup of cooked and sieved apples, add ½ cup sugar. To about fourteen cups of apples, add: ½ teaspoon all-spice, ½ tsp. cinnamon, and ¼ tsp. cloves. Put this in a glass or enamel cake pan and bake in a 350° oven until a glaze like color appears on top. Stir occasionally. Color is improved if the apples are cooked without peeling them.. (Mrs. Francis Huffman, Marion, Iowa)

Top of Page

Click here to go to the next month of 1963.

Click here to go to the list of bulletins.

Click here to go back to the main page.