FOREWORD

The Bethany Home was organized through the efforts of a small group of interested people of the Sioux Falls District of the Augustana Lutheran Church. It has had a wonderful success in growing to the .size it now is, and looks forward to an immed:ate expansion, to take care of some invalids and :seniles among our aged people. The Auxiliary of Bethany has a glowing love for the Home, and is ever alert to serve in any way possible. The aim of this book is to _arouse the same spirit among women everywhere, and this is especially the purpose of thi:s book. We want you to use and enjoy these recipes, but we pray that you may be caught by the spirit of love and service th�t animates our society. Bethany Home is growing day by day through the prayers and love of its dedicated friends and because God's blessings have surely been present. May God bless this little messenger when it is used in your home.

SECOND EDITION 1961 BETHANY HOME AUXILIARY Sioux Falls, S. D.

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SCANDINAVIAN 5

TOP TEN 31

BREAD 37

BREAKFASTS 63.

CAKES 69

CANDY 89

MEATS & HOT DISHES 97

COOKIES 133

PICKLES & PRESERVES 165

PIES 171

DESSERTS 187

SALADS 223

SANDWICHES 'N' BAR-B-Q 245

THIS AND THAT 249

PRINTED BY THE CRESCENT PUBLISHING COMPANY Hills, Minnesota ART WORK AND ILLUSTRATIONS Mrs. Courtn y Anderson COVER PAGE Bob Bowman SALAD PAGE Mrs. James Haber

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ADDmONAL RECIPES �

� •., • • • • • • • • • • II • • • G G a fJ • -6- • DANISH PASTRY DANISH FINE LENTEN BALLS package dry yeast ½ cup butter melted ¼ cup lukewarm water 2 tablespoons sugar 1/3 cup granulated sugar 3 eggs 1 teaspoon salt 6 cups flour ¼ cup shortening 2 cups lukewarm milk 1 cup scalded milk 1 cup raisins or currants 2 eggs 1 cup citron cut fine ¼ teaspoon vanilla 2 cakes of yeast �� teaspoon lemon extract 1 teaspoon salt ¼ teaspoon mace, optional Dissolve yeast in milk. Mix all 2 cubes butter the other ingredients together. 4 to 4 ½ cups flour Let rise 1 hour, then knead light­ Sprinkle yeast into water. Mix ly. Form into balls. Let rise in pan until double in bulk. Bake sugar, salt, shortening and milk. Cool until lukewarm. Beat eggs ½ hour 375 degrees. and add to sugar mixture. Mix in Mrs. Peter Hansen yeast, extracts, mace, if used, and 3 cups of flour. Stir until smooth. Then stir in enough additional flour to make soft and easy-to­ handle dough. Cover, set in a 3 cups mashed potatoes warm place and let rise until ½ teaspoon baking powder doubled in bulk. Divide dough in 1 tablespoon sugar half. On lightly floured surface, 1 teaspoon salt roll ½ of dough into l/3 inch ½ cup lard thick square. Dot with ½ cube 1 ½ cups sifted flour butter, fold dough and seal ed­ Mix well. Roll out on floured ges. Roll out again and add the board a small amount to fit the other ½ cube of butter in the griddle on which you bake pan­ same manner. Fold and place in cakes. Roll them thin and bake bowl. Let set 20 minutes. Now quickly. -Mrs. Emery Powell do the other ½ of dough in the Note: Electric fry pan is good for same manner, using the other baking lefse. cube of butter. On lightly flour­ ed surface, roll dough l /3 inch thick. Cut ½ inch strips, twist HARD TACK-FLAT BREAD each strip and place on pan in the shape of a horseshoe. Tuck 2 cups rye graham flour ends under. Or put in other 2 teaspoons salt shapes. Cover and let rise until 1 teaspoon soda half doubled in size. Bake at 1 cup melted lard 475 degrees from 8 to IO min-·· 2 cups buttermilk utes. Cool. Frost with powdered White flour sugar glaze using lemon flavor­ Mix rye graham flour salt and ing. Sprinkle with nuts. soda. Add boiling lard. Add but­ termilk which is room tempera­ Mrs. Marlow Engberg ture. Knead in enough flour to Mrs. Richard Bonander roll dough paper thin. Place on stove or pancake grill to bake. Mrs. Jerald Johnson Mrs. John Finch

--7- POTATO LEFSE FLAT BREAD (SWEDISH) 5 large potatoes 1 ¼ cups white flour 1 teaspoon salt ¼ teaspoon salt 3 tablespoons butter or mazola ¼ teaspoon soda oil 2 tablespoons sugar, optional Flour to roll thin 1/3 cup graham flour Boil potatoes with jackets (no ¼ cup lard salt) until real well done, peel, ¼ cup cream mash. (Cool well so potatoes ¼ cup buttermilk do not take up so much flour.) Sift white flour, salt, soda and Mix ingredients with mashed po­ sugar together 3 times. Add gra­ tatces. Take a small amount of ham fl our and cut in lard as for dough and roll as for pie crust, pie crust. Add cream and but­ real thin. Bake on top of stove, termilk. Divide dough into 6 or or pancake grill until light brown, 8 parts. Let rest 15 minutes. Roll turning frequently to prevent out very thin on floured board. scorching, using moderate heat. Prick with fork. Bake at 350 de­ When done place between cloths grees about 15 minutes. Keep in to keep soft and prevent drying dry place. -Della Norin out. Does not take too long to Mrs. Leonard Sternquist bake. Electric gri:-lls called lefse plate now available. DANISH TEA CAKES Mrs. . Edward Holden ½ cup butter ½ cup brown sugar RYE CRISP 1 cup flour 2 tablespoons flour 2 cups white flour ¼ teaspoon salt 2 cups rye flour ½ teaspoon baking powder 2 tablespoons shortening 2 eggs Salt to taste 1 teaspoon vanilla Mix ingredients and add enough I cup brown sugar warm water to make a soft dough 1 ½ cups coconut which will handle easily. Roll 1 cup chopped nuts very thin. Bake in a heavy pan Combine butter with one cup of on top of stove. Lay in warm oven flour and ½ cup brown sugar and until crisp. -Mrs. Gust Gylfe spread over cookie sheet and bake IO minutes. Meanwhile sift 2 ta.};)lespoons flour, baking �ow­ FATTIGMAN der and salt over coconut and 11 egg yolks, well beaten nuts. Beat eggs, add one cup Add: 5 tablespoons cream brown sugar and the vanilla. 8 tablespoons sugar Beat until light and fluffy. Mix ¼ teaspoon salt all together and spread on baked ¼ teaspoon nutmeg crust.· Bake 20 minutes in a mod­ Add flour enough to make a stiff erate oven. Cool and cut in bars. dough. Chill slightly and roll out Mrs. Frank Carlson on floured board ·quite thin. Cut in triangles and brown in hot fat. Drain on brown paper. Shake in powdered sugar if desired. Blanche Steneberg

-8- FATTIGMAN KRINGLE 12 egg yolks 6 egg yolks (beaten light) ½ cup sugar 1 ½ cups sugar l cup whipping cream 1 tablespoon melted butter 3 ½ cups flour ½ cup sour cream Beat egg yolks alone for 20 min­ 1 cup sweet milk utes, then with sugar for 15 min­ 1 teaspoon anise flavoring or utes. Add whipped cream, flour vanilla a little at a time, leaving some of 1 teaspoon soda the flour for rolling. Let stand 1 teaspoon salt over night in cool place, ro'll out 4 teaspoons baking powder and cut in diamond shapes, make 2 cups flour one inch slit in the middle. Fry Mix together. Add more flour un­ in deep fat. Sugar lightly. til dough can be handled. Roll Mrs. K. H. Holmstrom in round strips about 4 inches long and fold over into bow. Bake in 400 degree oven. May frost FAVORITE ,KAKER with powdered sugar frosting. Mrs. M. A. Stoen Mrs. .Ida C. Lund's 3 eggs 1 ½ cups sugar KRUM KAKER 1 cup shortening 1 cup raisins, chopped 1 cup sugar ½ teaspoon cloves ½ cup butter 1 teaspoon cinnamon l /3 teaspoon nutmeg 1 teaspoon soda 3 eggs Little sour cream ½ cup whipping cream Dash of 5alt 2 cups flour Flour Beat eggs until light. Add sugar Mix soda in a little sour cream. and beat. Add melted butter, Mix ingredients in usual manner. cream and nutmeg, and flour. Add flour to make a soft dough. Bake on Krum kaka iron. Roll out and ·cut into desired Mrs. Loren Thompson forms. Bake in moderate oven. Mrs. David Davoux KRUMKAKA BERLINA KRANSER 3 eggs, beaten, add: cup butter ½ cup sugar, ½ cup sugar ¼ teaspoon salt 4 cups flour ½ cup very soft butter 4 eggs Continue beating until well blen- Hard boil two of the eggs and ded. mix the yolks with one raw egg Add: ¾ cup flour yolk and one whole raw egg. ½ teaspoon vanilla Work together very well, add the Beat until smooth. Bake on Krum­ rest of the ingredients, and make kaka iron, using about ½ tea­ wreaths. Dip first in egg white, spoon of batter . for each cake. then in sugar, and bake to a light Roll while warm. About 4 dozen. yellow in a hot oven. Blanche Steneberg Mrs. Jake Moe Mrs. Paul Melin SWEDISH KBINGLOR ½ cup butter or other shortening 1 cup sugar 2 eggs, beaten �'2 cup sour cream 1 teaspoon soda SMOB BAKELSER ½ teaspoon salt ¾ cup butter 1 teaspoon anise flavoring, or ½ 3 heaping tablespoons sugar teaspoon anise seed, crushed 2 �gg yolks 2 ½ cups flour, sifted, more if ne­ ¾ cup thick cream cessary to make a fairly stiff 2 teaspoons baking powder dough. Chill. Pinch off a small ½ teaspoon vanilla amount, roll on board until about Flour 4 inches long. Fold one end over 2 egg whites, beaten the other. Bake 10 to 12 minutes Loaf sugar in a 375 degree oven. Cream butter and sugar. Add Mrs. Hulda Satter egg yolks,· sweet cream, baking .. powder and flour enough to rol. out do·ugh on baking board. Do CROOKS - not roll out too thin, about ¼ in. Cut in strips ½ inch wide and 4 2 cups flour .. inches long. Cut slits on one side 2 teaspoons baking powder of strip. Dip in beaten egg white ½ teaspoon salt and then sprinkle top with crush­ 4 tablespoons butter ed loaf sugar. Place on greased ¾ cup cream cookie sheet in half moon de­ 2 egg yolks, beaten signs. -Mrs. Martin Burkman 1 teaspoon vanilla 1 cup sugar ( ½ in batter, rest on FLAT BREAD top) Sift dry ingredients, add butter 6 cups white flour as for pie crust. Add cream anc. 1 cup yellow corn meal egg yolks. Roll out to ½ to ¾ 1 cup whole wheat flour inch thick, brush top with egg 2 tablespoons salt whites, sprinkle with sugar, cut 4 rounding tablespoons shorten- into oblong pieces, cut slits on ing side, and lay in half mooni shape Milk to right consistency to roll on greased pan and bake in mod­ (I used canned milk, adding wa­ erate oven. -Mrs. Carl Joneson ter to make a quart. Warm milk, melt shortening in this milk.) Roll flatbread out in mixed corn SAND TARTS. meal and flour. Ba:ke on grill or ½ cup butter top of stove, then finish drying ½ cup Crisco in .oven at very low heat to make 3 tablespoons cold water flat bread crisp. For handling 3 tablespoons powdered sugar lefse and flatbrod, take a curtain 3 cups flour stick, sandpaper it down very 1 cup nuts (optional) thin and smooth with a thin roun­ 1 teaspoon vanilla ded end. In olden days a groov­ Bake at 350 degrees until light ed rolling pin was I used. brown. Roll in powdered sugar Mrs. Edward Holden while warm. -Mrs. Ed Hanson

-10- NORSKE COOKIES SYRUP COOKIES FROM NORWAY cup butter and ½ cup Crisco, er 1 ½ cup vegetable shorten­ 1 1/2 cups sugar ing 1 cup sweet cream 1 cup brown sugar 1 cup dark Karo syrup 1 cup white sugar 2 cups melted butter 3 eggs 4 cups flour 1 teaspoon vanilla 1 teaspoon soda 4 ½ cups sifted flour 1 teaspoon baking powder 1 teaspoon soda ½ teaspoon ginger 1 teaspoon baking powder ¼ teaspoon black pepper ½ teaspoon salt Mix well, let stand over night, ¼ teaspoon nutmeg roll thin, cut into shapes desired. 1 tablespoon cinnamon Make lovely Christmas cookies. ½ cup chopped nuts Bake at 350 degrees until a very Cream shortening and sugar. light brown. Add eggs, vanilla and beat. Add Mrs. K. H. Holmstrom sifted dry ingredients. Add nuts. Press dough into small juice cans which have been well oiled, or roll dough and wrap well. Place in refrigerator for several hours (may be kept longer or frozen). - Cut end from can and use it to ROSETTES AND PATTY SHELLS press out dough as you slice the cookies thin. Bake 10 to 12 min­ 2 eggs utes at 375 degrees. Remove 1 teaspoon sugar while hot. -Mrs. Chester Opland �4 teaspoon salt 1 cup sweet milk 1 cup sifted flour or a little more if batter seems too thin. Method: Stir eggs we'll with fork NORWEGIAN BONBONS add sugar, then flour and milk alternately. A smooth batter is 1 cup butter very essential; if necessary, pour 1/3 cup powdered sugar batter through sieve. This amount :Y..i, cup cornstarch makes about 40 rosettes. Put 1 cup sifted flour rosette iron into hot lard or ½ cup finely chopped pecans oil to heat before dipping into Blend butter and sugar until light. batter. Don't let batter come Add cornstarch and flour. Chill. over top of iron. Return to hot Shape dough into 1 inch balls. lard or oil thoroughly covering Scatter nuts on wax paper q.nd the iron for at least 20 seconds flatten each ball on top of nuts or until nicely browned. Tilt with bottom cf small glass. Place· iron and shake to remove as on ungreased cookie sheet, nut much lard as possible, take off side up and bake in 350 degree with a clean cloth and lay on oven for 15 minutes. When cool, paper. Nice served with fruits, frost with following: 1 cup pow­ whipped cream or just plain dust­ dered sugar, 1 teaspoon butter ed with powdered sugar. and juice of one-half lemon. Anna Wagner Mrs. Kenneth Gusarson Mrs. Elmer Johnson

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PEPPAR KAKAR NORWEGIAN SAND TARTS � 213 cup dark corn syrup cup butter 2 cups brown sugar ½ cup white sugar � 1 teaspoon each, cinnamon, gin- ½ cup brown sugar 2 eggs ger, cloves (, % pound butter, scant 3 cups flour 2/3 cup whipped cream ½ teaspoon almond extract 1 teaspoon soda ½ teaspoon vanilla extract fl' 3 or 4 cups flour, quite stiH Cream butter and gradually add Stir cold syrup, spices, and butter the sugars. Add the eggs, beat ., well. Mix lightly with beaten well and add the flour. Press cream. Add part of sifted flour small pieces of dough into in­ and soda. Chill over night, add dividual tart tins, beginning 9t rest of flour; roll and bake. the bottom and working upward .. Mrs. Clara Eklund to the top edge of tin, using enough dough to form -a thin, hol­ low shell. (If dough seems too soft and hard handle, add • to flour.) Bake at 350 degrees until very light tan. Turn out of tins SAND KAKOR while still warm. .. 2 cups butter Mrs. Milton E. Albin • 2 cups sugar 1 egg 1 teaspoon almond extract or SPRITZ COOKIES Almond nuts, crushed ½ pound (1 cup) butter, creamed 4 ½ cups flour, sifted with Cream butter and sugar. Beat in 213 cup granulated sugar egg and extract. Work in enough yolks of 3 eggs, added to above flour so that dough will not be 1 teaspoon vanilla or almond ex- sticky. Mold into forms. Bake in tract moderate oven until a delicate 2 ½ cups sifted flour (cool) brown. -Mrs. C. Emil Nelson Put through cookie, press form­ ing rings or circles on cookie tin. Bake . at 350 degrees for 10 or 15 minutes until lightly brown. SWEDISH ROCKS Mrs. Norton Anderson l cup sugar 213 cup butter SPRITZ COOKIES 2 beaten eggs � cup butter (or half margarine) ½ teaspoon salt 1 cup powdered sugar 1 teaspoon baking powder 2 egg yolks, beaten 2 cup� flour 3 cups' cake flour 1 cup water added to 1 cup rais- ½ teaspoon salt - ins-boil dry 1 teaspoon almond extract 1 teaspoon soda Cream butter, beat in powdered Combine ingredients in order sugar, add extract and egg yolks. given, chill, form in balls, dip in Add flour and salt. Put dough cinnamon and sugar, bake 12 or through the cookie press, and 15 minutes at 350 degrees. Keep bake in hot oven until light well, can be frozen. brown, about 10 minutes. Evelyn Anderson Mrs. Wally Lundgren

-12- SPRITZ QUICK MIX SPRITZ cup white sugar 2 %, cups all purpose flour pound butter, softened ¾ cup sugar teaspoon almond flavor or other ½ teaspoon salt flavor 1 cup shortening 5 ½ cups cake flour or more 1 egg yolk Mix ingredients well, adding 1 teaspoon vanilla flour to make the right consisten­ Cream sugar and shortening, add cy to press through the cookie egg yolk and beat well, add salt press. Bake at 325 degrees from and vanilla, then add 2 cups flour 10 to 12 minutes. Do not brown. and make test cookie, add ¼ cup Mrs. Walter Swanson more flour if necessary. Put Mrs. Wilbert Clow through cookie press on ungreas­ ed cookie sheet. Bake 10-12 min­ utes at 375 degrees. Mrs. Clarence Wagner SPRITZ COOKIES 1 cup sugar 2 cups butter SMOR BULLAR 1 egg 1 cup butter 4 cups flour 3 tablespoons powdered sugar 1 teaspoon almond flavoring 1 teaspoon vanilla Cream butter and sugar until 2 cups flour. creamy and fluHy, add egg, flour 1 cup chopped pecans and flavoring. Shape in rings or Cream sugar, butter and vanilla. other designs with cookie press. Add flour and nuts. Make into Place on buttered cookie shee; small balls and bake on ungreas­ and bake in moderate oven, 350 ed cookie sheet for 20 minutes at degrees until golden brown, 350 degrees. Roll in powdered about 8 minutes. sugar. -Mrs. Bert Cole ► Mrs. Anna Hanson

SWEDISH LACE COOKIF.S SWEDISH RAISIN ROCKS 1 ½ cups raisins ½ cup melted butter 1 ½ cup water ¼ cup milk Boil until dry. Add 1 teaspoon ¼ cup dark syrup soda i ust before adding to other .% cup oatmeal mixture. ¾ cup flour 1 ½ cups sugar 1 cup sugar 1 cup shortening ½ teaspoon baking powder 3 eggs ¼ teaspoon salt Cream, add eggs, raisins, then 1 teaspoon cinnamon dry ingredients. ¼ teaspoon cloves Sift 3 cups flour Pour liquid over the dry mixture. ½ t9aspoon cinnamon Place teaspoonful 4 inches apart 1 ½ teaspoon baking powder on cookie sheet. Bake 8 to 10 lJz teaspoon salt minutes. Remove from cookie Dip by small tMspoons and roll sheet and place over broom stick in sugar and bake until mottled or the like, to shape. brown and white. Do not over­ Mrs. Amy Soderman bake. -Mrs. J. E. Wickre

-13- FLOTEGROD SMORPINNA OR (CREAM PORRIDGE) BUTTER FINGERS Use either sour or sweet cream, 1 cup butter although sour cream is somewhat 2 tablespoons sugar better. Put desired amount of 2 cups sifted flour cream in kettle, let come to a 2 egg whites slightly beaten boil. Add enough flour to make1 1 cup blanched almonds, chop- medium thick mush, about ,':i 1 ped cup flour to each cup cream, us­ � pound lump sugar, crushed ing an old fashioned dover egg Cream butter, add sugar, and beater, adding flour when cream cream again, add flour and mix IS BOILING makes a smooth thorou:::Jhly. Roll with hands into mush, stirring continuously; as rolls the size of a little finger and butter rises to the surface, pour it 2 inches long. Dip in slightly of-f and save. Keep stirring until beaten egg whites, roll in mix­ no more butter rises. Then add ture of chopped almond and more flour to make a thick mush, lump sugar. Arrange on un­ beat well, then thin to desired greased cookie sheets. Bake at consistency by adding scalded 375 degrees 12 to 15 minutes. milk. Serve with the melted but­ Yield 5 dozen. ter, sprinkle with sugar and cin­ Mrs. Amy Soderman namon. -Mrs. Edward Holden

BIRD'S NESTS . (Swedish Cookie) FRUKT SUPPE ½ cup butter % cup brown sugar pound prunes egg yolk % pound raisins 1 cup sifted flour ½ pound currants 1 egg white • 4 raw apples, sliced ½ cup nuts, ground or chopped 1 can raspberry Juice or fine; jp.m, jelly or candied fruit 1 can loganberry juice for filling ¼ teaspoon salt Cream butter and sugar; add egg Tapioca or 4 tablespoons minute yolk and beat well. Add flour. tapioca Chill dough several hours. Roll 2 sticks -vxhole cinnamon dough into small balls between Rinse prunes, raisins and cur·­ palms of hands. Dip into slightly rants well. Put in large kettle, beaten egg white, then into chop­ add cinnamon sticks, cover with ped nuts. Place on greased bak­ water and cook until partly ten­ ing sheet. Press center down der. Add apples and cook until with finger, so there is a depres­ done. Then add drained juice of sion in the middle, or nest is raspberries or loganberries. Add formed. Bake in oven at· 350 de­ salt. Thicken slightly with minute grees for 8 minutes. Press cen­ tapioca. If whole tapioca is used, ter down again, and bake 10 min­ add during process of cooking utes longer. When ready to serve as they should get transparent. fill center with a small dab of Watch so nothing sticks to bot­ jelly, jam or candied fruit. tom. · -Mrs. Martin Burkman Mary Karlson

-14- TUSENBLADSTARTA SWEDISH THUMB COOKIES (Thousand Le.aves Torte) ½ cup butter 1 cup white sugar 1 cup cold butter 2 teaspoons brown sugar 1 2/3 cups flour 1 egg yolk, unbeaten 4 tablespoons ice water 1 ½ cubes carbonate of ammonia 1 ½ cups sifted flour Sift flour on baking board. Cut Cream butter and sugar until in butter with two knives or pas­ light, add egg yolk, blend well. try blender. Turn into bowl. Add Crush cubes of ammonia and sift ice water gradually .and work with the flour. Add enough flour with wooden spoon until smooth. to make a stiH dough; the dough cracks when the thumb is pres­ sed in. Roll in balls and push Cover and chill ½ hour. Divide down in center with thumb. Bake into 6 or 7 portions. Roll out each in slow oven, 250 degrees for 30 very thinly on waxed paper, cut minutes. Makes 30 half-inch balls. out circle and prick with fork. Mary Broline Place circles with waxed paper underneath on baking sheets. DANISH APPLE CAKE DESSERT Brush with ice water, sprinkle in 2 cups crumbs (dry bread, cake with sugar and bake hot oven or rusks) _ 450 degrees 6 to 8 minutes, until 1 tablespoon sugar golden brown. ,Keep on waxed ½ cup butter paper until cool. 2 ½ cups apple sauce ½ pint whipping cream Spread layers alternately with 2 tablespoons sugar apple sauce and Vanilla Cream Brown the crumbs well in a skil­ Filling. let with butter and 1 tablespoon . sugar. Place the prepared crumbs in a serving dish in layers alter­ nately with apple sauce. An ad­ ditional layer of crushed mac­ Vanilla Cream Filling: aroons may be added if desired. Allow to harden in the refrigera­ 2 egg yolks tor. Serve with whipped cream. 1 ½ tablespoons butter Decorate with dab of red jelly. ¾ tablespoon flour Mrs. Peter Hansen 1 cup cream 1 teaspoon vanilla 2 tablespoons sugar GIFTAS (RELISH) Mix all ingredients except vanilla quart cranberries, cooked in double boiler and cook until 1 ½ cups sugar smooth and thick, stirring con­ 2 cups crushed cracker, bread, stantly. Remove from hea.t. Add or graham cracker crumbs. vanilla and beat occasionally un­ 1 ½ cups whipped cream, sweet- til cold. Torte may be garnished ened. with whipped cream, candied or­ Place in a glass bowl, alternate ange peels and almonds. layers of crumbs, cranberries and whipped cream. Mrs. James E. Haber Mrs. Reuben Ford

·-15- RULLTARTA CTELLY ROLL) MY AUNT'S CREAM MUSH 5 · eggs {ROMME-GROT) 1 cup sugar 2 cups milk 3 tablespoons water 3 cups cream 1 cup flour ½ cup flour, scant 2 teaspoons baking powder Little butter Beat eggs well. Mix in order giv­ Sugar en. Bake in l lxl5 inch greased Cinnamon and floured baking sheet. Bake Scald 1 cup milk. Set aside to at 350 degrees for 25 minutes. cool. Bring 1 cup of milk and When baked, lay between two cream to a boil. Let boil gently cloths for few minutes. Spread for about 10 minutes, stirring con­ with jelly. Roll carefully. Top stantly. Blend flour and the cool­ with powdered sugar. Slice and ed milk into a smooth paste. Stir fl serve. -Mrs. Gust Gylfe into the hot milk and cfeam mix­ ture. Let cook slowly for 10 min­ • utes, stirring constantly to keep it smooth. Pour at once into a bowl and dot with butter before SWEDISH FRUIT SOUP .. a film forms on top. When cool­ ½ cup raisins ed, sprinkle with sugar and cin­ • ½ cup prunes namon. ½ cup dried peaches Mrs. Henry Hanson • ½ cup dried apricots 1 apple 1 stick cinnamon 2 quarts water 1 cup sugar ½ cup minute tapioca SILL SALAT Soak prunes, peaches and apri­ cots. Combine ingredients and (Herring Salad) cook for about an hour, or until 2 large salt herring • fruit is tender. 1 cup cooked veal, optional Mrs. Andrew Swanson 1 cup 'potatoes 1 cup ,,beets 1 cup apples ½ cup chopped onions SWEDISH KRAM ½ cup chopped pickles 3 tablespoons sugar- ½ · cup 1, cup French dressing, optional 2 tablespoons cornstarch ¾ cup white vinegar ¾ teaspoon salt 1 tablespoon sugar 3 tablespoons water 1 or 2 hard boiled eggs, optional 2 cups �rape juice Soak herring overnight, clean l tablespoon lemon juice (option- skin, bone and cube. Mix well al) all ingredients, and add ·dressing Combine sugar, cornstarch and and vinegar. (1 cup mayonnaise water. Heat grape juice and add may be substituted.) Heap on a slowly to other ingredients. Cook platter and garnish with eggs, until clear. Serve with cream. parsley and mayonnaise. Eunice M. Anderson Mrs. Walter Day Mrs. Frank Hakl Mrs. Hilda Anderson

-16- NORWEGIAN SWEET SOUP NORWEGIAN FRUIT SALAD ½ cup tapioca 4 tablespoons sugar 2 ½ cups water 2 tablespoons vinegar ½ teaspoon salt 2 eggs 1 tablespoon vinegar ½ teaspoon dry mustard 1 cup sugar 1 cup whipped cream 1 stick cinnamon Apples, finely chopped 1 cup currants Green grapes 1 cup seedless raisins Bananas 1 cup stoned prunes Marshmallows 1 cup chopped apples Cook together sugar, vinegar, 2 cups grape juice eggs and mustard in double boil­ Add tapioca to boiling water, stir­ er until thick. Cool and fold in ring frequently, add rest of in­ whipped crec.m. Pour dressing gredients, except grape juice. Boil over apples, bananas, grapes and until fruit is tender, then add cut-up marshmallows. (May use grape Juice. Serve with rusks. drained cocktail.) May be served cold as a dessert, Mrs. E. A. Pearson garnished with whipped cream. Mrs. Edward Holden

KALVA DANS" 1 ½ quarts raw milk 1 egg 1 tablespoon sugar OSTA KAKA ½ teaspoon salt 6 quarts milk Take milk from freshened cow's ½ cup flour · second or third milking after calf 1 tablet rennet with 1 to 2 or three parts whole 2 cups cream milk. Bake at 300 degrees 35 to 45 3 medium eggs minutes. -Mrs. Gust Gylfe 1 cup . sugar ¼ teaspoon salt Heat milk a little more than luke­ warm. Mix ½ cup flour with OSTKAKA small amount of milk to form a thin paste. Add to milk and mix 3 gallons sweet milk well. 1 cake rennet Dissolve rennet in 2 tablespoons 2 cups flour of cold water. Add to milk mix­ 4 beaten eggs ture. Let stand until it separates 2 cups sweet cream (about 10 minutes). Drain well in 1 cup sugar colander and place in large bow 1. Dissolve rennet in tepid water. Beat eggs slightly. Add sugar and Thin flour to a paste with cold cream. · Mix into. drained milk­ milk, mix rennet in flour mixture. mixture. Put into buttered cas­ Stir above into 3 gallons luke­ serole. Bake in slow oven, 250 warm milk. Let stand until cur­ degrees for 2 hours. Tastes much dled, drain away the whey. Stir like a dessert custard, though in eggs, cream and sugar. Bake more solid, and is richer. l 1� hours. Mrs. Hulda Olson Mrs. Carl Joneson

-17- . OST KAKA OSTA KAKA (Using Cottage Cheese) 2 gallons sweet milk pinch of salt 3 cups cottage cheese ¼ rennet tablet 4 eggs 1 ½ tablespoons flour 1 cup sugar 2 eggs, beaten ¾ cup flour 1 cup sugar ½ teaspoon almond extract 1 cup milk Beat eggs well. Add sugar and 1 cup. thick cream cottage cheese. Fold in flour. Add Mix sweet milk, salt, rennet tab­ almond extract. Pour into greased let and flour and let set until clab­ mold and place in pan of hot wa­ bered. Strain off whey. Mix eggs, ter and bake in hot oven 425-450 sugar, milk and cream with the degrees until golden brown. curds. Pour ino casserole. Bake Mrs. Waldemar Peterson in moderate oven until custard sets. -Mrs. Frank Hald ,•,, COTTAGE CHEESE OSTKAKA SWEDISH MEAT FRITTERS package small curd cottage ½ pound salt pork, cubed • cheese ½ pound hamburger, or left over 4 or 5 eggs roast • 1 pint Half and Half cream 1 small onion, minced ½ cup sugar ½ teaspoon allspice ½ teaspoon salt 2 cups mashed potatoes Vanilla if preferred Flour Beat cottage cheese and eggs Fry salt pork to golden brown. until quite fine, add sugar, salt, Add the hamburger, onion and vanilla and Half and Half. Bake allspice. Brown all lightly and one · hour, or until knife comes out cool. Mix mashed potatoes and clean. Bake at 350 degrees. enough flour to make dough easy Mrs. Paul Melin to roll out. Form rolled out dough into circles as for pie crust. Place a portion of meat mixture on each SWEDISH LEMON RICE circle and fold the dough around the. meat. Place in boiling salted 3 cups cooked rice water. Cook for about 1 hour. ½ cup sugar Mrs. David Davoux ½ teaspoon salt 1 package lemon pie filling 1/4 cup water BAKED RICE 3 egg whites ½ to 1 · cup rice Combine rice, sugar and salt in 5½ cups milk 2 quart casserole. Cook the lem­ ½ teaspoon salt on pie filling adding ¼ cup_ more ¼ cup sugar and one teaspoon water. Pour over rice in casser­ Bake 2 ½ hours at 300 degrees, ole. Do not mix. Make a merin­ or simmer, stirring constantly gue of the egg whites and pour until done. Serve with cinnamon over. Brown in slow oven. Serve and cream. ,cold. Mrs. John V. Carlson Myrtle and Muriel Carlson Diane Hanson

-18- SWEDISH MEAT BALLS MUSTARD SAUCE FOR LUTEFISK ½ pound ground beef ½ pound sausage 2 teaspoons dry mustard ½ cup fine graham cracker 1 teaspoon sugar crumbs ½ teaspoon flour 1 egg 2 teaspoons vinegar 1/s teaspoon each: pepper, all- Mix ingredients and add small spice, nutmeg and ginger amount of boiling water. Let ½ cup cream stand few minutes. Add 2 tea­ ¼ cup dry bread crumbs spoons above mustard sauce to 1 ½ teaspoons salt 3-4 cups basic white sauce ac­ Mix all well, form into round cording to your taste. Pour into balls, and brown slightly in a 0ravy bowl and serve with fish. small amount of butter. Add ½ Mrs. Norton Anderson cup water and simmer, covered, about ½ hour. Bake in oven for another hour. -Mrs. D. A. Freed DANISH MEAT BALLS pound ground beef tablespoon flour BLOD POLSE ¼ teaspoon ginger ½ teaspoon mustard 2 quarts pork or beef blood ½ teaspoon -allspice • ½ teaspoon ginger, optional 1 teaspoon salt ½ teaspoon allspice, optional 1 egg beaten -Fresh pork, diced ½ cup milk 1 tablespoon salt Mix all together. Form small 1 egg, optional balls. Brown. Place in casserole, ½ of white flour pour over 1 can concentrated ½ of dark flour mushroom soup. Bake at 375 de­ Fresh blood must be stirred con­ grees for about one hour. stantly from the time it is taken, Mrs. Frank Hakl adding little salt from the begin­ ning. Combine all ingredients, ex­ cept the pork, stir until smooth. Pour batter into cloth bags, 4xl0 A GOOD DANISH inches, which have been rinsed LIVER SPREAD in cold water. Add diced pork at intervals while filling bags. 1 ½ pounds liver Fill bags 3/4 full. Sew ends of 3/4 pound fat pork bags. Put in kettle of salted wa­ 1 onion ter and boil 1 ½ to 2 hours or un­ 1 teaspoon pepper til done. Remove from bags, slice 2 tablespoons salt and serve with butter or fry un­ 1 small tablespoon thyme til crispy. Pour cream over and 1 large tablespoon flour serve. The dough can be made 2 cups whole sweet milk a little firmer and poured into a Grind the uncooked liver and baking pan. Bake in moderate pork and the onion. Mix together oven until done. all ingredients. Fill pint or ½ Mrs. Gust Gylfe pint jars 3/4 full. Cold pack 3 Peterson Sisters hours. -Mrs. Hilma Andersen

-19- SWEDISH MEAT BALLS OST KAKA l /3 pound perk 4 quarts fresh whole milk l pound beef 3/i cup flour l teaspoon salt ½ rennet tablet ½ teaspoon pepper ½ cup cold water ½ teaspoon nutmeg 3 eggs, beaten 1 egg ¾ cup sugar 3 tablespoons cornstarch % teaspoon salt 1 ½ cups milk, or water 1 112 cups cream Grind the meat together twice, 1 teaspoon vanilla add the rest of the ingredients, Warm milk slightly. Make thin and knead for about 15 minutes, paste of flour with part of the adding liquid a little at a time as milk,. stir into the milk. Soak ren­ mixture becomes dry. Form into net in water 3 minutes. Add to balls and brown in butter. Add 2 milk, stir well. Let stand for 1 cups water, put on tight cover, hour. Put curds · into cheesecloth simmer for about l ½ hours, until and drain oH whey. Combine tender. Thicken the broth. eggs, sugar, salt, cream and van­ Muriel and Myrtle Carlson illa with curds and mix well. Bake 1 hour at 325 degeres. SWEDISH MEAT RING Mrs. Bert Cole 1 ½ cups onion, finely chopped 3 tablespoons butter or margarine 2 pounds ground lean beef •• j• ¾ cup nonfat dry milk :.,,.. ½ cup dry bread crumbs 2 eggs POTATIS KORV 1 clove garlic, minced 2 teaspoons salt Mal 3 liter ra skalad potatis, 2 kg 1 teaspoon dry mustard oxkott, 1 ½ kg flask och 2 stora ½ t�aspoon pepper roloker. Arbeta massan val till­ l teaspoon nutmeg samrnans med 4 msk salt och 3 1 ½ teaspoon Worcestershire msk kryddpeppor. Fyll kottmaten sauce i val rengjorde korvskinn. For­ Cook onion in butter until trans­ vara det i svag salt lake. Koka parent. Mix the other ingredients. .den i kokande vatten med nagra Blend in the onion mixture. Press krydpeppar, kom och 1 lager­ firmly into a 5 cup ring mold. blad, koka ¾ timme. Bake at 350 degrees for 30 min­ Mrs. Carl J. Carlson, Sweden utes or until done. Loosen edges Grind 3 quarts raw potatoes and invert on flat surface. Then 4 pounds beef transfer to serving platter. This 3 pounds pork keeps serving platter free from 2 large onions fat. Center of ring may be filled 4 tablespoons salt with mashed potatoes. or other 3 teaspoon$ pepper vegetables. Serves 8. Fill casings loosely, and preserve Mrs. Delmer Swenson in mild salt brine. Place in boil­ ing water to cook in which has been placed a few whole allspice. Simmer for 45 minutes. These can be canned instead of putting in brine. -Mrs. Carl J. Carlson

-20- - SWEDISH STYLE ARTHUR'S BIF PICKLED HERRING 1 pound round steak 4 salt herring Salt and pepper Sliced raw onions ½ cup flour, to thicken gravy Crushed allspice and whole bay Onions, minced, about ½ cup leaves 1 tablespoon oil or butter 1 1Ai cup vinegar Cut beef into serving pieces, flat­ ½ cup water ten as much as possible by beat­ ½ cup sugar ing with a tenderizing mallet or Soak herring in cold water over side of a saucer, adding salt and night. Clean skin ·and bone, and cut into small pieces. Put in dish, pepper at the same time. Brown or bowl, and alternate layers with in hot butter fry 10 minutes or sliced raw onions and allspice. less. Avoid overcooking. Remove Cook vinegar, water and sugar, meat and keep warm. Add onions and when cool, pour over her­ to the hot butter, saute; add flour and then water to which a bouil­ ring, and add bay leaves and 2 or 3 slices of lemon on top. Let lon cube has been added, to stand over night before eating. make gravy. Serve with broccoli Mrs. Norton Anderson or brussells sprouts, and mashed Peterson Sisters potatoes. -Arthur R. Anderson

SWED!SH BOLOGNA 6 pounds ground beef 4 ½ pounds ground pork S pounds potatoes SWEDISH MEAT BALLS SUPER 2 teaspoons ground allspice 1 ½ pounds ground beef, twice Salt to taste ground ¼ cup chopped onion ½ pound ground pork Cook potatoes enough until peel­ 2 cups milk or cream ing slips ott, then grind coarse. 2 eggs Mix thoroughly, and fill casings ½ cup white bread crumbs about ½ full. Takes 1 ½ pounds 1 teaspoon pepper casings. Cook slowly until done. 1 tablespoon salt Mrs. Emma Zetterlund • 1 chopped onion 1 1easpoon Accen + Brown the onion until golden LUTEFISK brown. Let the bread crumbs soak Soak .fish in cold water at least in the milk and eggs, and then one hour. Cut fish into sections, mix them thoroughly. Use beater place in kettle of cold water, add if necessary. Add to other in­ plenty salt, gradually bring to a gredients, and work and work boil, remove from heat. Let stand and mix the meat until light. Form a few minutes. Do not boil lute­ into small balls, brown in butter. fisk too long, or it will fall to pie­ Make -a gravy from fryings in ces. It can be boiled in a cloth the pan with flour. Heavy cream, bag to help hold its shape. Drain or a can of mushroom soup may and serve with drawn butter or be added just before serving. milk gravy in a separate dish. Catherine H. Kelley Mrs. Mauritz Granberg Mrs. Eric Lind Mrs. Edward Holden

-2 1- DANISH LIVER PASTE NORWEGIAN BOLOGNA 1 · pound pork liver 10 pounds beef 1/3 pound pork fat 2 pounds pork 2 eggs 2 big onions 1 onion 12 large raw potatoes grated or 2 tablespoons flour more 3 tablespoons butter Salt, pepper, ground ginger or ¾ teaspoon pepper allspice to taste 1 tablespoon salt Grind the meat and onions very ½ teaspoon allspice fine, mix well and fill casings ¼ teaspoon cloves loosely. After 12 hours or more, 1 cup milk parboil, drain and roast in oven Put liver, fat and onion through or can. Do not add water to can. meat grinder about 3 times or Mrs. Alfred C. Peterson more. Mel.t butter; add flour, Mrs. Gertrude Carlson then milk and cook until thick. Add this cream sauce to liver. Add eggs and spices and beat well. Bake in loaf pan set in pan KALLOPS of shallow water and bake 1 ¼ 2 pounds chuck or round steak hour at 350 degrees. Cool. Serve 3 tablespoons butter as sandwich spread. 3 tablespoons flour Mrs. Peter Hansen 1 onion 2 bay leaves 8-10 whole peppercorns 2 cups 9r more water 1 bouillon cube SWEDISH MEAT BALLS Cut meat across the fibers in 1 2 pounds ground beef inch cubes, pound and dredge in 1/4 pound ground pork flour seasoned with salt and pep­ 1 slice bread soaked in as much per. Brown on all sides in the but­ ter, together with the minced on­ milk as it will absorb · 1 potato, cooked ion. Add bay leaves, pepper- 1 small onion corns, bouillon cube and water. 1 small apple Let simmer about an hour. 2 or 3 2 eggs carrots, a large p9tato sliced, may 2 ½ teaspoons salt be added 20 minutes before serv­ ½ teaspoon pepper ing. · -Eunice M. Anderson Combine bread, milk, meat, the ground potato, onion and apple, KORV KAKA eggs. Mix very well make into , 1 pound fine barley small balls, size of half dollar, · roll in flour, and brown. Simmer 2 quarts :Water slowly in gravy 1 hour. Do not Salt rush. ½ pound beef liver 1 cup raisins Gravy: Do not thicken: Cook barley in salted water ½ to 1 can mushroom soup 1 hour. Cook liver and grind and 2 cans water mix with barley. Add raisins and Mrs. Severt Sommervold bake 2 hours in moderate oven. Serve with lingon. ,. Mrs. John Schoening

-22- MEAT BALLS POT ATIS KORV l pound hamburger 2 ¼ pounds round steak, ground l cup bread crumbs 2 % pounds pork shoulder ground ½ cup milk 2 \:i pounds side pork, ground 1 onion, chopped � 3 % cups cooked mashed potatoes 1 apple, grated � l ½ quarts cooked and cooled 1 egg T'v. milk Salt and pepper 2 tablespoons salt Mix all ingredients well, form in­ 2 teaspoons white pepper to balls, roll in flour and brown. % teaspoon allspice Cover with 1 can cream of mush­ 1 teaspoon ginger room soup, ½ cup water and Casings bake 325 degrees for 1 hour. Work all ingredients with hands Mrs. Art Magnuson Ior 1 hour, fill casing partly full. These can be frozen or canned. Put frozen korv in kettle of cold · SWEDISH KORV Y1ater, bring to boil slowly. Cook gently for 30 minutes. Cook vege­ ¼ pound round steak ground tables in liquid for delicious veg­ ¼ pound pork ground etable soup. -Rev. Paul Melin 6 raw red potatoes (2 ½ cups) Small piece of onion Salt and pepper to taste Add enough water to make soft. Put casing under water, and ROLLEPOLSE rinse real well, fill with mixture, Use flank of beef for outside of leaving ends loose to prevent the roll, fresh pork and beef for breaking. Prick here and there inner layer. The flank is split in so will not break. Put sausage halves, so it won't be too thick. in boiling water and simmer ½ Fresh pork is laid on flank in hour. Fill loosely. strips. Pork helps keep it from Mrs. John Schoening being so dry. Lay in also strips of beef, season with salt, pepper, allspice and minced onion if de­ LIVER PASTEJ-.LOAF sired. Roll into rolls about 7 in­ 2 pounds liver, cooked and ches long, 2 to 4 inches in dia­ ground meter, according to the size of pound pork, ground the flank. Sew and tie around 1 cup rice, cooked the roll, or put in a tight cloth Y..! pound beef, ground sack, so they will keep their 2 medium onions, ground shape. Make a boiled brine, 1 apple, ground strong enough to float an egg. ¼ cup raisins ground Cool, place rolls in it, leave in ¾ cup cream iar one week, in a cool place. 2 eggs Prick well with fork, before boil­ 1 teaspoon sugar ing; boil until well done, about 1 cup potato flour or cornstarch 2 hours, then take out, lay on Salt and ground allspice to taste board, put a heavy weight over Mix together very well and put them. When cool they are ready in two bread pans. Put in roaster to slice, or can be frozen and with water, covered, and st�am used when wanted. for 2 hours until done. Mrs. Edward Holden Mrs. Albert Sandberg Mrs. Ole Hodne

-23- , RULLE PULSE KALDORMAR 4 SPICED MEAT ROLL 1 medium cabbage Veal flank 1/3 pound ground pork 4 Lean pork 2/ 3 pound ground beef Salt, pepper, allspice I onion, chopped · • Cut flank in as lc;trge pieces as I teaspoon salt possible. Sprinkle with salt and Pinch of pepper pepper. Lay strips of- lean pork • ½ cup raw rice (thin slices of pork roast). Season ½ cup water with allspice. Roll tightly and I can tomatoes or tomato soup, • wind cord around the pulse sev­ optional eral times to keep it from burst­ Take leaves off cabbage as whole • ing open when cooking. Put in as possible, steam in boiling wa­ kettle of hot water to which a . ter until limp. Mix rest of ingre- • little salt has been added. Using clients well, wrap 1 big table­ hot water retains more of the spoonful in each leaf, fold over meat flavor. Boil until tender. Re- . and squeeze to form a ball. Cover • move roll and put on platter to with tomatoes, simmer 2 to 2 ¼ cool. Then slice for table use. The hours. -Dorothea Bergstrorr. ,, broth may be used for soup. One Eunice M. Anderson may put the roll in freezer and ,, cook only as needed. When serv­ JAGAR SCHNITZEL ing the slices may be garnished 3 pounds steak cuts of venison, with fresh greens. tenderloin beef or veal Mrs. Martin Burkman - ½ pound mushrooms 2 or 3 tablespoons butter • 1 tablespoon meat extract 2 tablespoons brandy (optional) • ROLLEPOLSE ½ to 1 cup water Salt and pepper • Cut flank steak into pieces 9 in­ 1 cup heavy cream added to pan ches long and 7 inches wide. On i uice and simmered ½ hour be­ each piece place smaller pieces fore serving, especially if veal is .. of veal and pork. Season with used. Cut the meat in individual salt, pepper, ginger and minced pieces. Season and pan-broil very onion. Shape into rolls, sew each quickly in hot butter. Remove - roll firmly with cord, so it will and keep hot. Add mushrooms keep its shape. Make a solution and · saute, then rest of ingredi� of ½ pound salt and ¼ cup su­ en ts. If cream is used return gar, boiled in 2 quarts of water. meat to mixture and simmer ½ When cool pour over rolls. Store hour. Arrange whole mushrooms in a cool place and rolls will on top of each steak, and the keep about a month. chopped· mushrooms around. When rolls are to be served, Pour pan juice over and serve take out of the solution and boil with boiled potatoes and your until tender; prick during cook­ favorite vegetable.. In some nice ing. When done, remove from Swedish restaurants this dish is kettle, and put into a press for generally served under glass. several hours. Slice thinly, and Eunice M. Anderson serve with bread and butter. May be served hot if preferred. Mrs. Clement Newman

-24--c- KALV SYLTA DANISH STUFFED CABBAGE Shank of veal with 1 pound of 1 large cabbage meat 1 pound ground meat Salt, bay leaves, allspice 3 tablespoons flour Cover shank of veal with water 2 eggs and small handful of salt, a few 1 cup milk bay leaves, and some allspice. 1 grated onion Boil until meat is tender and falls Salt and pepper to taste free from bone. Remove from bone and put through food grind­ Cut the top off the cabbage head er. Strain the broth. Put meat and remove inside portion. Mix and broth into a mold. Salt and meat with all remaining ingre­ pepper to taste. When coole, put dients. Fill cabbage head with in refrigerator until solid. meat mixture. Replace top of Mrs. John Schoening cabbage head and tie with string . tightly. Simmer in water, adding ½ teaspoon salt, for 2 hours. Mrs. Peter Hansen SYLTA Head Cheese Pig's head Salt, pepper, allspice �,, 2 pounds or more boiled beef .. After butchering place head in SYLTA cold water to draw out blood. Clean head thoroughly. Place in 3 pounds pork shoulder hot water with 2 teaspoons salt. 3 pounds veal shoulder Boil until meat is tender. Leave Salt, pepper, allspice, ground in liquid until cool. Then re­ cloves move the meat from the bones. Cook meat until real tender, pick Put meat through food chopper into small pieces. Place a piece using the coarse knife. Also grind of cloth on a large pie tin. Put the boiled beef. Season with salt, in one layer of meat and sprinkle pepper and allspice to taste. Toss with a mixture of the spices. ingredients to mix well. Place on (Very little of each). Continue center of a large cloth which has with another layer of meat and been rinsed in cold water so that spices until all meat has been i;neat will not adhere as readily. used. Tie up cloth so no meat Pick up corners of cloth and bring will come out and put a heavy to center, tie with cord after shap­ press on over night so it will be ing meat into a round form. Place pressed hard enough to cut in this in kettle where the above slices. broth has again been heated. Heat through. Place on a flat Solution to pour over: round pan with edge to take care Add a few bay leaves to a pan of excess fat. Place heavy weight of boiling salted water. Let stand on top and set in a cool place over night. Then strain through over night. Cut into slices for a fine cloth and pour over pres­ serving. Will keep several weeks sed sylta. Let stand in solution if kept real cold. It may also be for a day. After 5 days (if there kept in a deep freeze. is any left) change solution. Peterson Sisters Mrs. John Schoening

-25- SWEDISH WIENER SCHNITZEL SJOMANS BIFF {Sailor's Stew) 6 boneless veal cutlets ( ½ inch thick) 2 ½ to 3 pounds stew meat 1 egg 3 tablespoons butter 1 tablespoon flour 1 or 2 onions ½ cup bread crumbs 10 or 12 potatoes Salt, pepper 1 ½ to 2 cups water 2 tablespoons butter Salt and pepper Pound the meat to less than ¼ Cut the meat in fairly even slices inch in thickness by gentle, firm about ½ inch thick. Peel and action. Dust over with flour, and mince onion, slice potatoes. pound that in too, on both sides. Brown onion in hot butter. Pound Beat the egg just a little, dip the the meat thoroughly and brown cutlets in this, then in seasoned · in same fat. Place alternate lay­ bread crumbs, and leave a few ers of potatoes, meat -and onion minutes before frying them in the in kettle and let the bottom and hot butter. Brown the cutlets· top layers be potatoes. Season quickly and then reduce the heat rather well. Whisk out the frying to cook them through, well done. pan with water and pour over the Arrange a slice of lemon on each dish. It does not have to cover, cutlet, and garnish with finely but enough to keep the mixture chopped parsley. thoroughly moist, and leave a Mrs. Cathe.tine Kelley little for sauce besides. Cover SWEDISH KROPKAKOR tightly and let simmer 2 or 3 hours. (The sailors add a little 4 cups cold mashed potatoes wine or beer!) 1 cup flour, or enough so that it Eunice M. Anderson can be rolled out like cookie dough Salt and pepper ½ pound bacon, lean pork or ham and minced onion sauted 1 egg Mix the potatoes, egg, flour until it can easily be rolled about an SWEDISH CARROT RING inch thick. Cut rounds with a 1 cup bread crumbs cookie cutter, put meat and on­ ½ cup melted shortening ion mixture in the middle, roll 1 teaspoon salt up to balls and cook in salted ½ teaspoon sugar water to which a bouillon cube 1 ½ cups milk has been added, or use ham bone 4 eggs beaten or scraps in the water. Bring the % teaspoon almond flavoring water to boiling point and im­ merse balls. They will drop to 3 cups boiled and ground carrots the bottom at once and will not Mix first 5 ingredients, let stand rise to the surface until they are a few minutes, add carrots and done. Cook for about 45 minutes, eggs. Bake in a ring mold in serve with melted butter or white water at 325 degrees until a knife sauce. -Eunice Anderson comes out clean, about 45 min­ utes. Turn on a plate, fill center with cooked frozen peas. Mrs. Catherine Kelley

-26- SWEDISH KROP KAKOR BRUNA BONER 12 medium raw potatoes 1 pound brown beans 6 medium cooked potatoes 2 sticks whole cmnamon 1 teaspoon salt Brown sugar 1 cup flour (a little more if need- Salt ed) 3 tablespoons cornstarch 1 egg 2 to 4 tablespoons vmegar or ¾ pound salt pork more 1 good sized onion Cover beans ,.-rith cold water and 2 dozen whole allspice let soak over night. Wash and Grate the raw potatoes and strain, rinse and place in kettle covering add the. cooked potatoes, mashed. well with woter. Add cinnamon Add flour, salt and egg. In the and let cook about 1 ½ to 2 hours. filling, cut the salt pork in small When done add sugar and salt cubes and brown a little, also to taste. Thicken with cornstarch the onion, cut fine, then add the . diluted with water. Add vinegar mashed allspice. Form into balls as desired. Ready to serve. in your hands, put filling inside Peterson Sisters the first mixture. Place the balls in boiling salted water and cook slowly one hour. SWEDISH BROWN BEANS Mrs. John Schoening pound Swedish brown beans 3 ½ pints water POTET KLUB OR KOMLE 1 teaspoon salt (Potato Dumplings) 1 tablespoon butter ½ cup brown sugar 4 cups raw potatoes, grated ¼ cup vinegar 1 teaspoon baking powder 4 tablespoons flour 1 teaspoon salt 2 tablespoons butter 2 cups flour Salt to taste Mix ingredients. Roll into dump­ Soak beans over night in the wa­ lings and drop into boiling broth. ter. Add salt and 1 tablespoon Boil 1 hour. Remove from broth butter and cook until tender. Pour as soon as done. May use spare ofi liquid and thicken it with the ribs or other meat for the broth. flour, adding vinegar, sugar, but­ If desired, a piece of diced pork ter, salt to taste. Pour over the may be placed in the center of beans, reheat and serve. each potato dumpling. Mrs. R. C. Holm Mrs. Verne R. Dickey

SWEDISH BROWN BEANS SWEDISH PANCAKES 3 cups Swedish brown beans cup milk 2 quarts water 2 eggs 1 cup syrup (more if desired} ½ cup flour 2 to 4 tablespoons vinegar 1 level teaspoon baking powder 2 teaspoons salt 2 tablespoons melted butter Soak beans overnight, cook un­ 1 teaspoon sugar til soft at low heat, add the re­ ½ teaspoon salt maining ingredients to taste. Mix together and bake on hot Mrs. John Schoening grill. -Mrs. Lottie Tunell .

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POTATO PANCAKES 4 2 large potatoes, grated 1 tablespoon minced onion 4 1 tablespoon minced parsley 2 eggs, beaten ¼ teaspoon baking powder - POT ATIS PLATTER Dash pepper • 1 ½ teaspoons salt >2 cups raw potatoes, grated Flour to make a soft batter, and '2 eggs, beaten • fry. Mrs. A. T. Nelson ½ cup flour Salt • Mix the potatoes, eggs, flour and AGGRORA salt to taste. Beat well. Drop by 2 cups milk • spoonsful onto well greased hot 2 tablespoons flour griddle. -Peterson Sisters ¼ teaspoon salt • ½ teaspoon sugar KIDNEY BEANS 3 eggs SWEDISH STYLE • Cook in double boiler. Stir con­ 2 No. 2 cans kidney beans stantly. Add a little drippings from salt pork or sausage. Serve • ¾ cup brown sugar, or to taste 3 tablespoons finely cut bacon hot. -Mrs. Gust Gylfe • ¼ teaspoon cinnamon ¼ teaspoon nutmeg 3 tablespoons vinegar OLANSK AGG-A-RORA • Salt and pepper to taste Grease· from bacon or side pork 1 tablespoon corn starch or flour 2½ cups milk • (optional) 3 or 4 ·eggs If dried beans are used, soak 2 tablespoons flour over nght and cook until tender. Add to the grease in frying pan, .. Mrs. Lind's mother-in-law brought 2 cups milk, bring to a boil and this recipe from Sweden. slowly add beaten eggs which Mrs. Eric N. Lind - have been mixed with the flour SWEDISH ·PANCAKES and ½ cup milk and seasoning. .. Serve over toast with bacon or 3 eggs side pork. -Rev. Paul Melin 1 ¼ cups milk - ¾ cup flour UNGSPANKAKA 1 tablespoon sugar, optional Oven Pancakes 2 tablespoons melted butter, op- tional 4 eggs ½ teaspoon salt 2 cups milk Beat eggs, stir in milk, add flour, 2 tablespoons butter sugar and salt. Mix until smooth. 1 ¼ cups flour One tablespoon batter on hot 2 teaspoons sugar griddle makes a 3 inch cake. 1 teaspoon salt, or less Serve with melted butter and Beat eggs, add milk, soft butter, sugar or berries. sugar, salt and flour. Pour into Mrs. Emil Anderson baking pan. Bake 15 to 20 min­ Mrs. Clarence Carlson utes in hot oven. Mrs. Robert Lind Mrs. Amy Soderman

-28- SWEDISH ROTMOS SUGGESTIONS FOR medium rutabaqa SCANNDINNAVIAN 5 or 6 medium potatoes Salt and pepper SMORGOSBORD Water or broth of pork Assorted Cold Meats Peel and dice rutabaga, cook in Meat Balls, small broth or water about 20 minutes Boiled, Sliced Ha.m before adding potatoes. Cook un­ Tongue til tender, pour off water and Head Cheese mash until light and fluffy. Ex­ Potato Sausage- cellent with pork chops, sausage. Herring, Sardin�s and Anchovies Eunice M. Anderson Shrimp, or Shrimp Salad Herring Salad Assorted Cheeses, Cottage SWEDISH TORTE WITH . Cheese VANILLA CREAM FILLING Deviled Eggs Pickled Beets, Fresh Cucumbers, 4 eggs Olives ¾ cup sugar Radishes, Curled Carrots and 1 teaspoon baking powder Celery, Stuffed Celery 1 / 3 cup flour Molded Gelatine Salads l /3 cup potato flour Potato Salads Filling Tossed. Green -Salads 2 egg yolks Cabbage Slaw 1 ½ teaspoons butter Escalloped Potatoes . ¾. teaspoon potato flour Brown Beans 1 cup cream Rice Pudding 1 teaspoon vanilla Fruit Soup 2 tablespoons sugar Assorted Cookies Icing Lingonberries 1 cup powdered sugar Assorted Breads, rye, white, 1 ½ tablespoons wateT Rye Crisp, rusks ½ tablespoon lemon juice Coffee Sift flour with potato flour and bak­ ing powder. Beat egg whites un­ til stiff. Add sugar, egg yolks and SWEDISH PANCAKES (PLATTER) flour. Pour into well butteTed and bread-crumbed deep round cake 2 eggs pan or iron frying pan and bake 4 cups milk at 350 degrees for 30 minutes. 4 tablespoons melted butter Filling: Mix all ingredients except lf.l teaspoon S'alt vanilla in double boiler, and cook 1 Jablespoon sugar until smooth and thick, stirring 2 ½ cups flour constantly. Remove from heat, Beat eggs, add milk and sifted dry beat occasionally and add van­ ingredients. Beat until smooth, add illa. melted butter. Let stand one hour, Mix all icing ingredients and stir then beat and brown in a hot skil­ until smooth. When cold cut cake let. Spread about 2 tablespoons into 2-3 layers. Spread with filling batter and this will · make one and cover top with icing. Decorate large thin pancake. Serve with with jam. jam or syrup. Eunice M. Anderson Mrs. Ard Wilbert

-29- ' POTATIS KORV ARTSOPPA ' (Potato Sausage) 2 cups pe.as 2 ½ pounds pork, ground 5 slices salt pork or may use 4 1 ½ pounds beef, ground spareribs 6 raw potatoes Salt and onion to taste, optional 8 kernels allspice • 1 cup milk, scalded or 1 cup beef broth Soak peas over night. Cook the 1 medium onion peas, adding enough water to • 1 teaspoon peppe,r cover. Cut pork into small 'pieces 2 tablespoons salt and put it in with the peas. Or • ¾ teaspoon allspice add spareribs. Cook about 4 1 pound casings hours, adding other ingredients • Grind potatoes and onion, and to taste. A small piece of dry mix with the meat. Add spices, ginger may be added with spare- ,, milk and mix thoroughly. Cut . ribs for flavor. casings in 24 inch lengths. Tie Peterson Sisters one end and fill, allowing room • for expansion, or the casings will break. Tie the other end, prick in SWEDISH SOKER KAXA • several places and boil slowly 45 5 eggs, separated butter in a skillet, adding to the 1 cup sugar flavor. 1 cup flour • Mrs. Ard Wilbert l teaspoon baking powder 14 teaspoon salt • 2 tablespoons water 1 teaspoon vanilla • SWEDISH KROPP KAKOR Beat yolks till lemon colored, add (Dumplings) sugar, water, and vanilla, fold in to which baking pow­ 4 cooked potatoes sifted flour, .. der and salt has been added, and 4 raw potatoes 2 cups flour bake at 350 degrees about 20-25 minutes in · layer cake pans. Put .. Salt jam and whipped cream between Filling the layers, and frost with whipped ½ pound lean salt pork .. cream, or frosting may be used. 1 small onion (minced) Mrs. G. H. Hagen Allspice, salt and pepper - 1 teaspoon sugar Grate potatoes, mix well with RISGRYN VALLING flour, cooked potatoes and salt. to 2 cups rice or ¼ cup tapioca Dice meat fine, brown onions and quart milk meat together, add seasonings to 2 sticks cinnamon taste. Make a patty of a piece of Salt and sugar to taste dough, depress the center, fill Wash rice well. Scald milk, add some of the meat and close patty, rice and salt. As it thickens, add making a ball. Cook for 1 hour in boiling salted water to which more hot milk to the consistency meat stock may be added, or a of soup. Stir to keep from burn- few spareribs cooked with the 4ng. Add sugar. May serve in dumplings add to the flavor. Keep soup bow ls with mixed cinnamon kettle covered while boiling. and sugar sprinkled over the top. Mrs. Ard Wilbert Mrs. Alf Jacobson

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-31- ' ADDITIONAL RECIPES ' '- •- • fl • • • • • • ..• •

-32- MRS. EISENHOWER'S PUMPKIN CHIFFON 'PIE 3 beaten egg yolks ¾. cup brown sugar 1 ½ cups cooked pumpkin ½ cup milk PARTY FRUIT SALAD ½ teaspoon salt l package lemon jello 1 teaspoon cinnamon 2 cups boiling water ½ teaspoon nutmeg 8 cut marshmallows (or 16 small) l envelope Knox gelatin Combine above and cool. ¼ cup cold water 1 No. 2 can crushed pineapple 3 stittly beaten egg whites (drained) ¾ cup cold water 2 large bananas, diced (large 3 stittly beaten egg whites pieces) ¼ cup granulated sugar Combine with jello mixture and · Combine egg yolks, brown su­ chill in pyrex or porcelain pan gar, pumpkin, milk, salt and spice (Bx 1 0x2 or equivalent) and cook in double boiler until ½ cup sugar thick, stirring constantly. Soak 1 ½ tablespoons flour gelatin in cold water, stir into hot 1 beaten egg mixture. Chill until partly set. Pineapple juice Beat egg whites, add granulated Cook above and cool. sugar, and beat stiH. Fold into 1 cup heavy cream whipped. gelatin mixture. Pour into pie Fold into custard mixture. Spread shell and chill until set. Garnish over top of set jello and fruit mix­ with whipped cream. Makes one ture. Sprinkle yellow grated big pie or 8 individual pies. cheese over top. Serve with let­ Mrs. Dwight D. Eiesenhower tuce or as dessert. Serves 10. The White House June (Mrs. Joe) Foss Washington, D. C.

OLIVE, NUT & CHERRY SALAD 1 package lemon gelatin 1 can pitted bing cherries MRS. CASE'S POUND CAKE Juice of 1 lemon, plus 1uice 'from cherries, plus Water to make 2 cups ¾ pound butter or margarine 1 bottle stuffed olives 1 pound powdered sugar ½ cup blanched and shredded 6 large or 7 small eggs, unbeaten almonds 3 ½ cups cake flour Dissolve lemon gelatin in the li­ 1 teaspoon vanilla quid. When mixture begins to 1 teaspoon almond congeal, add cherries, olives and Cream butter and sugar. Add al- almonds. Pour into an oiled ring ' ternately egg and flour. Add fla­ mold. 'Chill, and invert on a plat­ vorings. Bake in a greased and ter; surround with ha1ved peach­ floured large tube pan for .50 to es filled with strawberries and 60 minutes in a 375 degree oven. serve with fruit mayonnaise. Myrle G. Case Mrs. Harold E. Stassen (Mrs. Francis Case)

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PATRICIA NIXON'S MRS. MUNDT'S DOUGHNUTS 4 CORN SCUFFLE ½ cup sugar tablespoon butter 2 eggs ' tablespoon flour ¾ teaspoon salt ½ cup milk ½ cup sweet cream • ½ teaspoon salt 2 cups flour ¼ teaspoon paprika 2 teaspoons baking powder " ½ teaspoon tabasco Grated rind of orange and ½ cup 2 cups frozen corn orange juice • 2 eggs When adding cream, add juice at Make a white sauce using the the same time. Do not stir too butter, flour, milk and seasoning. much. If cream sours, add soda • Add com to the mixture. Cool the size of a pea to cream. Fry slightly, then: add the well beaten in vegetable compound and use • egg yolks and fold in the stittly teaspoon to drop in dough. Drain beaten egg whites. Turn into a . on paper towel and roll balls in • greased casserole and set in a powdered sugar when cool. pan of hot water. Bake at 375 Mrs. Karl Mundt • degrees about 40 minutes. Madison, S. D. Patricia Nixon 4308 Forest Lane, N. West ·• Washington, D. C. • CHOCOLATE CHIP PIE • MRS. HERSETH'S Crust: • ANGEL CRISPS 1 ½ cups graham cracker crumbs ¼ cup brown sugar 1 cup shortening (I use ½ butter) l /3 cup melted :butter .. ½ cup granulated sugar 1 tablespoon cream ½ cup brown sugar Mix all ingredients together and .. 1 egg and 1 teaspoon vanilla press into a 9 inch pie plate. Bake Cream the above until light and 10-15 minutes at 350 degrees. Let • fluffy, then add the sifted dry in­ cool at least ½ hour before ad­ gredients: ding filling. • 2 cups sifted all purpose flour Filling: ½ teaspoon salt Melt in double boiler: ,, 1 teaspoon soda BO marshmallows 1 teaspoon cream of tartar ½ cup milk Shape into round balls, size of Let cool, 10-15 minutes a marble. Dip into water, then su­ gar for top half. Place on un­ Add: greased cookie sheet. Press down 1 cup cream, whipped stiff centers with finger. Bake at 400 1 square bitter chocolate which degrees for 6 minutes. Makes 4 has been shaved. Pour into cool­ dozen. We very much like these ed crust. · Sprinkle shaved choco­ for teas and coffees. late on top. Mrs. Ralph Herseth Mrs. Orville Freeman Governor's Mansion Governor's Mansion Pierre, S. D. St. Paul, Minnesota

·-34- BEEF STROGONOFF MRS. GUBBRUD'S 3 tablespoons flour GELATIN-COOKIE DESSERT 1 ½ teaspoons salt tablespoon gelatin in ¼ teaspoon pepper ¼ cup cold water 1 pound sirloin, or tenderloin rib steak, ¼ inch thick 1 cup milk clove garlic 3 eggs ¼ cup margarine or butter ½ cup sugar ½ cup minced onions Pinch of salt ¼ cup water 1 cup whipped cream 1 can condensed cream of chick­ % teaspoon vanilla en soup 1 package Oreo chocolate cook- pound sliced mushrooms ies cup sour cream Cook in double boiler the ·mqk, Combine flour, salt and pepper. _egg yolks, sugar and salt until it Trim fat from meat and rub both coats the spoon, add gelatin and sides of meat with garlic. Pound cool. Fold in the beaten egg flour mixture into the meat. Cut whites, the whipped cream and into strips. Melt 1/4 cup margar­ vanilla. Line a pan with ½ the ine or butter in a deep dutch crushed cookies, pour in the fill­ oven or skillet, brown meat strips, ing and cover with the remaining add onions, saute until golden, crumbs. Chill _ several hours or add water, stir to dissolve parti­ over night. cles in the bottom of pan. Add Mrs. Archie Gubbrud soup and mushrooms. Cook over Gove,rnor' s Mansion low heat for about 1 ½ hours. Pierre, S. D. Just before serving, add the sour cream, heat slowly, do not boil. CHOCOLATE MERINGUE Serve sprinkled with parsley, chives, dill; serve with rice, nood­ COOKIES les or potatoes. package (6 oz.) chocolate chips, George McGovern melted 2 egg whites, beaten ¼ teaspoon salt % cup sugar BING CHERRY · MOLD SALAD ½ teaspoon vanilla ½ teaspoon vinegar 1 large can Bing cherries ½. cup cocoanut 1 2 packages cream cheese --� cup nuts 1 package cherry gelatin Make a meringue of the egg 1 package lime gelatin whites, salt, sugar, add vanilla Measure. juice from cherries and and vinegar. Fold in cocoanut, add water to make 2 cups. Heat nuts and melted chocolate. Bake and dissolve cherry gelatin in at 350 degrees for 10 minutes. Re­ this; when partly set add cher­ move from pan, immediately. ries. Make lime gelatin with wa­ (These are excellent, taste like ter; when partly set, beat in the candy.) cream cheese. Put lime in bottom Mrs. Essie Wiedemann, of mold; let set, then put cherry Secretary of State mixture on top. Serve with may­ Pierre, S. D. onnaise. -Mrs. Harry S. Truman

-35- COCOANUT BAR MERINGUE TORTE (Serves SJ Part 1: 6 egg whites, pinch of salt. Beat ½ cup butter well, but not until dry. ½ cup brown sugar 1 ¾ cups sugar. Add gradually at 1 cup cake flour slower beating speed. Beat until Part 2: glossy and stiff. Spoon lightly 2 eggs into we.11 buttered 10 inch pie tin, 1 teaspoon vanilla making edges higher than the l cup brown sugar rest. Bake for one hours at 275 2 tablespoons sifted cake. flour degrees. Cool. 1 teaspoon baking powder Serve with raspberries or straw­ ½ teaspoon salt berries and a scoop of vanilla ice 1 cup shredded cocoanut cream (or whipped cream if pre­ 1 cup chopped nuts ferred.), Part 1: Cream butter and sugar; Eleanor AndeTSen work in flour. Spread in a thin (Mrs. Elmer L. Andersen) layer in 9x9 pan. Bake 10 minutes at 350 degrees. Part 2: Beat eggs until light, add • vanilla and sugar. Add remainder of ingredients and mix well. . Spread over partly cooled mix­ , ure, and bake about 25 minutes • at 350 degrees, or until browned. Cool and cut into bars. Mrs. Afchie Gubbrud • Governor's Mansion • Pierre, S. D. .. LUNCHEON CASSEROLE • medium size package noodles, cooked and drained (7 oz.) can tuna • small can mushrooms (15 oz.) can asparagus fl chopped green pepper 1 cup Velveeta cheese (cut up) 2 tablespoons butter 2 tablespoons flour 2 cups milk Place noodles, mushrooms, as­ paragus, pepper, cheese in lay­ ers, cover with while sauce made of last three ingredients. Bake at 350 degrees fer 45 minutes. Essie Wiedemann Secretary of State Pierre, S. D.

-36- V • � � � � � � � � � � � � � � � � � � � � � � � � �- • D CJ D ·o D �@I @ D D □ (j

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ADDfflONAL RECIPES (i � • • • • • • Ii • •.. -• " 411 • ti., G G C, •«t -38- • APPLESAUCE BREAD BANANA BREAD ½ cup margarine ½ cup shortening 1 cup sugar 1 cup sugar 2 eggs 2 eggs, beaten 1 ¾ cups flour 3 bananas, mashed ½ teaspoon salt 1 teaspoon soda 1 teaspoon baking powder 1 teaspoon baking powder, op- ½ teaspoon cinnamon tional ½ teaspoon nutmeg ½ teaspoon salt Sift above together. 2 cups flour, sifted 1 cup applesauce ½ cup or more nut meats ½ teaspoon soda 1 teaspoon lemon extract, option­ ½ cup nms al Bake in bread tin in moderate Mix ingredients in the usual man­ oven. -Mrs. Henry Hansen ner. Bake at 325 degrees for 1 · hour or until done. Mrs. B. Brynell Mrs. Lyman Joneson, Mrs. Glenn BAKING POWDER BISCUITS Burwitz, Mrs. Ervin J. Hetland 2 cups sifted flour 4 teaspoons baking powder DATE-NUT BREAD ½ teaspoon -cream of tartar 1 ½ teaspoon salt cup sugar 2 tablespoons sugar 1 egg ½ cup shortening -; : ¾ cup sour cream �_ 1 teaspoon soda 1 egg � • � 2/3 cup milk 2 cups flour Sift dry ingredients, add shorten­ Salt ing and blend until like cornmeal. Dates and nuts, or Then add milk and egg. Roll to 2 bananas and nuts ½ inch thick. Cut and bake 10 Mix and bake at 350 degrees for to 12 minutes. -Mrs. Bill Prunty about 40 minutes. -Ebba Burk

JULIA'S BROWN BREAD BROWN BREAD 1 ½ cups boiling water 2 cups all bran 1 package raisins � .. 2 cups sour milk 3 cups flour ' ;,,--� :· : 2 cups flour 2 teaspoons soda &J/ 2 teaspoons soda ¼ teaspoon salt � 2 teaspoons molasses 1 cup sugar 1 cup brown sugar ½ cup shortening 1 cup raisins boiled in 1 teaspoon baking powder ½ cup hot water 1 egg 1 teaspoon shortening 1 teaspoon vanilla 1 teaspoon salt Pour boiling water over raisins. Put all ingredients in a bowl and Set aside to cool. Sift dry ingre­ mix thoroughly. Put in greased dients. Add shortening, egg and cans, 2/3 full. Makes 4 No. 303 vanilla. Mx well. Fold in raisins. cans full. Bake at 325 degrees Put in 4 greased cans, ¾ full, and for 45 minutes. bake at 325 degrees for 1 hour. Mrs. Donald Burkman Mrs. Martin Burkman

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APPLE SAUCE NUT BREAD BANANA BREAD 4 1 egg, bea-ten 3 mashed bananas 2 tablespoon�- butter, melted 1 cup sugar 2 eggs - 1 cup apple sauce 2 cups flour ½ teaspoon baking powder ti l /3 to ½ cup melted shortening ¾ cup sugar 1 1 teaspoon cinnamon /4 teaspoon salt • 3 teaspoons baking powder 3 tablespoons milk, sweet or sour ½ teaspoon soda ½ teaspoon soda 2 cups flour • 1 teaspoon salt 1 cup nut meats 1 cup nut meats Flavoring • Sift together flour, sugar, cinna­ mon, baking powder, soda and Mix the soda in milk. Mix all in- . gredients in order given. Bake • salt. Add to the above ingredi­ ents. Add nuts. Let stand 20 slowly at 325 degrees for 1 hour. minutes before putting in oven. If not brown increase heat to • brown. -Mrs. Julius Wagner Bake at 350 degrees 40 to 60 min­ Mrs. Lyle Skillman, Mrs. Emil • utes. If glass pan is used, reduce Johnson, Mrs. Axel Jonson, Mrs. heat to 325 degrees Herbert Anderson, Mrs. Roland Mrs. A. B. Anderson • Peterson • • • BANANA NUT BREAD BISHOP'S BREAD • ½ cup butter or margarine 2 cups flour 1 cup sugar ½ cup shortening • 2 eggs 1 teaspoon cinnamon 2 cups flour 1 ½ cups brown sugar 1 teaspoon soda ½ teaspoon salt 1. teaspoon baking powder - ½ teaspoon salt 1 cup mashed bananas ½ teaspoon soda ,, 3 tablespoons sour milk, optional 1 egg ½ cup chopped nuts, optional 1 cup sour milk 1 cup dates, chopped - Cream butter and sugar thorough- 1 cup nuts, chopped ly. Add eggs, one at a time, beat well. Sift fl9ur, baking soda and Mix flour, sugar, salt and shorten­ - salt. Add to creamed mixture al­ ing. Set aside ¼ cup for topping. · ternately with banana puree. Fold To remainder add milk, cinna­ - in nuts. Pour into greased 9x5x3 mon, soda, baking powder · and � pan. Bake at 350 degrees for 55 beaten egg. Beat until smooth. to 60 minutes. Allow to cool thor­ Add dates and nuts. Pour into � oughly before slicing. greased or paper lined pans. -Mabel E. Anderson, Mrs. Ar­ Sprinkle the ¼ cup crumbs on � vid Wicklund, Mrs. :Knut Stone, top. Bake in a slow oven for 25 Norma Bray minutes. -Ada R. Englund ,,, --40- .. BLUEBERRY COFFEE CAKE CARAMEL PECAN OATMEAL MUFFINS ½ cup sho rtening ½ cup sugar cup sifted flo ur 1 egg ¼ cup brown sugar 2 cups flo ur, sifted ¼ cup shortening 2 ½ teaspoons baking powder 1 egg, beaten ¼ teaspoon salt 1 cup milk ½ cup milk 3 teaspoons baking pow der Fresh blueberries or one No . 2 ½ teaspoon salt can blueberries 1 cup oats Cream shortenin g an d sugar. Toppng: l /3 cup brown sugar Add well beaten egg. Mix well. 2 tablespoons butter Sift flo ur, · baking powder an d Pat to pping mixture evenly in salt. Add sifted ingredients al­ greased muffin cups, arran ge pe­ ternately with milk to creamed can halves in each. Fill 2/3 full mixture. If using canned blue­ . of other mixture. Bake 20 minutes berries, empty berries in to a co l­ at 425 degrees. Makes 12-15 muf­ an der an d run co ld water over fins. -Mrs. Forrest Wicks them un til clear. Let berries drain while mixing do ugh. Put the do ugh in a greased 11 ½x7 ½x 1 ½ in ch pan. Sprinkle the blue­ berries over the batter. Crumble the to pping over the berries. Bake at 350 deg:r:ees abo ut 50 minutes. May put fro sting on after co ffee cake has baked. Topping: >. teaspoon cinnamon ½ cup flo ur, sifted ½ cup sugar DATE BREAD ¼ cup so ft butter Mix ingredien ts thoroughly. 1 cup dates cut fine Ella Lewison 1 teaspoon so da 1 ½ cups ho t water ¼ cup sugar ¼ cup shortenin g 1 egg � 2 ½ cups flour CARROT MUFFINS 1 teaspoon baking powder ¼. cup sho rtening ½ teaspoon salt ¼. cup sugar 1 teaspoon vanilla 1 egg beaten ½ cup chopped nuts 2 cups sifted flo ur Combine dates, so da an d ho t wa­ 3 teaspoons baking powder ter. Cool. Cream sugar an d shor­ ½ teaspoon salt tening, add egg an d mix well. 1 cup milk Add sifted dry ingredien ts, van­ 1 cup grated raw carro ts illa an d nuts. Add date mixture. 1 teaspoon grated oran ge rind Pour in to greased ro un d cans, Mix all ingredients. Bake in ho t filling them 2/3 full. Bake at 350 oven , 400 degrees, from 20 to 30 degrees 40 to 45 minutes. minutes. -Millie Sandberg Mrs. Selmer Lind

-41- ,' CRANBERRY BREAD DATE NUT BREAD 4 2 · cups flour, sifted ¾ cup sugar ½ teaspoon salt 3 tablespoons butter 41 1 ½ teaspoons baking powder I egg, not beaten ½ teaspoon soda Dash of salt , 1 cup sugar 1 cup water 2 tablespoons shortening, melted I teaspoon soda fl 1 egg, beaten ½ teaspoon nutmeg ½ cup orange juice 1 cup dates, chopped Grated rind of 1 orange 1 cup walnut meats, chopped • 2 tablespoons hot water 2 cups flour ½ cup nuts Mix ingredients in usual manner. • 1 or 2 cups cranberries, halved Bake in moderate oven. Cream sugar, shortening add the Mrs. Elton A. Bayer • , eggs, add sifted dry ingredients alternately with liquid, add nuts, . • cranberries and bake at 350 de­ DATE NUT BREAD grees 1 hour in greased 5x9 pan. 1 ½ cups dates • Mrs. Henry R. Renell Mrs. Erwin Voegeli 1 ½ cups boiling water 2 tablespoons butter • l ½ cups sugar 1 teaspoon salt • DATE NUT LOAF 1 egg 1 ½ cups boiling water 2 ¾ cups flour • 1 pound dates, cut up 1 teaspoon soda 1 heaping teaspoon soda 1 teaspoon cream of tartar ½ teaspoon vanilla • ¾ cup nuts, chopped I ½ cups brown sugar 1 cup nuts, chopped ¾ cup shortening Combine dates, boiling water and . .. 2 medium sized eggs soda. Cream butter, sugar and 3 cups flour, sifted egg. Add rest of ingredients • ½ teaspoon salt 1 ½ teaspoons maple flavor leaving_ dates and nuts until last. fl 1 Pour into 4 well greased No. 2 ½ teaspoons vanilla tin cans. Bake at 350 degrees for Pour the boiling water over the at least 1 hour. fl dates, soda and nuts. Let stand Mrs. Ralph D. Hansen until lukewarm. Cream shorten­ ,� ing and sugar. Stir in et;Jgs and beat well. Add date mixture al­ MERLYN'S BROWN BREAD � ternately with flour, salt and fla­ voring. Mix thoroughly. Divide 2 eggs, beaten dough into 2 large loaf pans. Bake 1 cup sour cream , in moderate oven for 50 minutes. 1 teaspoon soda When done the content will not I cup brown sugar I ½ cups flour , adhere to a toothpick when test­ ed. -Mrs. Russ Middlen 1 cup walnuts , Mix in order given. Fill No. 2 cans half full. Bake at 325 de­ grees for one hour, or until done. Mrs. Merlyn Van Rosendale . -42- - GUM DROP BREAD JEWISH· BREAD ½ cup sugar cup butter 1 egg cup sugar 1 ¼ cups milk egg 3 cups Bisquick 8 ground cardamons 1 cup nuts, chopped l cup flour 1 cup gum drops, cut up (no 1 teaspoon cinnamon black ones) ½ teaspoon baking powder Mix first 4 ingredients and beat Form into finger size rolls 2·¾ hard 30 seconds. Stir in nuts and inches long. Bake in hot oven gum drops. Pour into 3 well 400 degrees-Mrs. Gust Swanson greased 8-oz. or No. 2 size cans. Fill slightly more than half full. Bake at 350 degrees, uncovered, for 45 minutes, or until a tooth­ PINEAPPLE BREAD pick stuck into center comes out clean. -Mrs. Gary Elofson Mix dry ingredients in a bowl: ¾ cup sugar PUMPKIN BREAD 3 scant cups flour ¾. teaspoon salt ¾ cup butter 3 teaspoons baking powder 2 · cups sugar In another bowl mix: 4 eggs l large egg 3 ½ cups flour 1/3 cup milk 1 teaspoon cinnamon l/3 cup melted butter ¼ teaspoon. cloves 1 cup drained crushed pineapple ½ teaspoon baking powder l cup walnuts ½ teaspoon salt l cup chopped dates. Mix all to­ 2 teaspoons soda gether, bake at 350 degrees for 2/3 cup cold water 55 minutes.-Mrs. Lloyd A. Smith 1 IS-ounce can Festal pumpkin 1 cup raisins l cup walnuts REFRIGERATOR MUFFINS Cream butter and sugar. Add Soak: 2 cups shredded wheat eggs. Mix all dry ingredients to­ 4 cups All Bran gether except soda. Blend soda 2 cups boiling water and water, then pumpkin. Add Cream: 3 cups sugar to butter, sugar and eggs. Add 1 heaping cup Crisco dry ingredients and mix well. Add: 4 eggs, beaten Add raisins and nuts. This makes 5 cups flour 3 small loaves; Bake l hour at 5 teaspoons soda 325 degrees. This bread is moist 1 teaspoon salt and freezes well. 1 quart buttermilk Mrs. Ellis Elofson . Add to soaked ingredients. Store in a covered jar in refrigerator or bake at once. Can store at least 4 weeks. Bake and freeze well. Bake at 400 degrees 20 minutes. Makes 6 to ·a dozen. Mrs. Marvin Dahlberg -43- ·� ' ' �

PUMPKIN BREAD QUICK COFFEE CAKE 4 l · l /3 cups sugar 1 ½ cups flour l /3 cup butter 3 teaspoons baking powder • 2 eggs ¾ cup sugar 1 cup canned pumpkin ¼ cup shortening " 1/3 cup cold water ¾ teaspoon salt 1 teaspoon soda 1 egg ¾ teaspoon salt ½ cup milk • 1 2/3 cups flour 1 teaspoon vanilla ½ teaspoon cinnamon Streusel: • ¼ teaspoon cloves 1 cup brown sugar ¼ teaspoon baking powder 2 tablespoons flour • ½ cup ra1sms 2 tablespoons melted butter 2/3 cup nutmeats . 2 tablespoons cinnamon • Cream sugar and butter, add ½ cup nutmeats (optional) eggs, pumpkin and water. Sift together dry ingredients and add, · Put ½ of dough in 8x8 pan, • then add raisins and nutmeats. cover with half of streusel, add Bake in well greased paper-lined remaining dough and top with • loaf pan for 1 hour at 325 de­ balance ot streusel. Bake at 375 grees. -Mrs. Perry LaShier degrees for 30-40 minutes. Nice • Mrs. A. L. Thelin w h e n unexpected company drops in.-Mrs. Robert Minick, Mrs. Eugene Swenson, Mrs. Her­ • bert Wiberg, Mrs. Paul M. An­ derson, Mrs. Irene Fisher Coon. • •

QUICK COFFEE CAEE • 1 ½ cups sifted flour ORANGE MARMALADE 2 teaspoons baking pow<;ler • NUT BREAD ½ teaspoon mace or nutmeg 6 tablespoons sugar • 3 cups flour 2-3 tablespoons butter or cooking 4 teaspoons baking powder oil • ½ teaspoon salt 1 egg ¼ cup sugar ½ cup milk 1 teaspoon grated orange rind " Top mixture: ¼ cup shortening 4 tablespoons sugar 1 egg 2 tablespoons flour ½ cup orange marmalade - 1 tablespoon butter 1 . cup milk ½ . cup chopped nuts ¼ teaspoon cinnamon or mace - Sift together dry ingredients: Cut Cut in shortening to sifted dry in­ in shortening. Add well beaten gredients, add egg, milk, and - egg mixed with milk. Stir in nuts blend. Place in shallow pan and and marmalade. Let stand 20 cover with top mixture. Bake 25 minutes before baking. Bake in minutes at 400 degrees. - a 12x4x3 pan 60 minutes. Mrs. Clara Eklund Mrs. Ralph Gulberg Mrs. Edwin Smith - -44- - QUICK AND EASY ROYAL RUSKS COFFEE CAKE 2 cups sugar ½ cup shortening l cup butt er 1 cup sugar 1 cup ground nuts 2 eggs 2 eggs 1 ½ cups cake flour 1 teas poon soda ¼ teas poon salt Pinch of salt 1 teas poon baking powder 1 teaspoon almond extract ½ cup sweet milk 5 ½ cups flour Cream shortening and sugar. 1 cup sour cream Add beaten egg yolks . Meas ure and sift cake flour, salt and bak­ Cream butt er, sugar and eggs . ing powder. Add to first mixt ure Stir in cream, sift flour and soda alternately with milk. Fold in together, add nuts and flavoring. egg whit es stittly beaten Roll out dough in 3 long rolls, Topping: · thick as two fingers . Bake at 375 6 tablespoons flour until light brown. Cut them , 1/4 cup brown sugar place on cookie sheet and dry at 2 tablespoons butt er 250 degrees . ½ teas poon baking powder Mix the ingredients together and Mrs . !Lloyd A. Smith sprinkle on top of cake. Bake at 375 degrees for 35 minut es . SWEDISH . COFFEE BREAD Mrs . Herbert Wiberg ½ quart lukewarm milk 1 ¼ cups sugar ½ cup short ening and ¼ cup butt er 3 cardamon seeds (crushed) 1 cake yeast RAISIN BREAD Flour enough to make a soft dough. 1 ½ cups boiling water 1 package muskat raisins Soak the yeast in the lukewarm 3 cups flour milk, then stir in the ot her ingre­ 2 teas poons soda dients and knead. Let rise to 1 teaspoon baking powder double in bulk. Cut dough into ½ teaspoon salt strips and braid, let ris e again. 1 cup sugar Bake in moderate oven about 30 2 tablespoons short ening to 45 minutes . Fros t with pow­ 1 beaten egg dered sugar, sprinkle with nuts 1 teaspoon vanilla and coconut or trim with fruit Pour boiling water over ra1s ms peel. -Mrs . Frank Carlson and let stand to cool. Sift flour, soda, baking powder and salt . Cream sugar, shortening, egg . and vanilla. Add rais ins , and then flour. Bake in juice cans filling them half full. Bake 1 hour at 350 degrees . Lay cans on side to cool 4 minutes. Mrs . Martin Pearson

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SWEDISH TEA RING DOUGHNUTS 4 · cake yeast (dissolved in 3 ta­ 2 e.ggs blespoons lukewarm water) 1 cup sugar , cup milk, scalded ¼ cup melted butter 1/4 cup sugar 1 teaspoon vanilla " ¼ cup shortening 1 cup buttermilk 1 teaspoon salt 4 cups sifted flour 1 egg 4 teaspoons baking powder • ½ teaspoon lemon extract ¼ teaspoon soda ½ teaspoon vanilla ¾ teaspoon salt • ½ teaspoon mace Beat eggs well, adding sugar 4 ½ cups flour gradually. Stir in vanilla and • Put yeast to dissolve in water; melted butter. Sift dry ingredi- add sugar, shortening and salt to . ents 3 times, add alternately with • scalded milk. Cool, then mix egg buttermilk to egg mixture. Roll and yeast together, and add. dough ½ inch thick. Fry in 375 Add 2 cups flour, beat well, add · degree deep fat. • extracts and mace; then add gra­ Mrs. Ernest Anderson dually the remaining flour. Let • stand 2 hours, or until double in bulk. Roll in rectangular sheet, • half an inch thick, .and brush with soft butter, sprinkle with cinna­ POTATO DOUGHNUTS • mon and brown sugar. Roll up, cup hot mashed potatoes as for a jelly roll, and shape into I ¾ cups sugar • a ring, on a greased baking sheet. 3 eggs. Cut with scissors, at inch inter­ 1 cup milk vals, almost through the ring. 1 teaspoon salt • Turn each slice slightly on its 3 tablespoons melted lard side. Brush ring lightly with but­ 4 teaspoons baking powder • ter, and cover. Let rise until Vanilla doubled in size. Bake at 425 de­ Mix potatoes and sugar and le.t • grees for 15 io 18 minutes. Frost cool. Mix other ingredients. Roll while warm with confectioner's on floured board and cut with • sugar icing, and sprinkle with doughnut cutter. Fry in hot fat. chopped nuts. Mrs. Helen Horner Mrs. Wally Marshall •

DOUGHNUTS - DOUGHNUTS 1 large egg, or 2 small, beaten 1 ½ cups sugar 1 cup sugar - 2 eggs 1 ½ cups buttermilk or sour milk 1 cup sweet milk 1 teaspoon soda - 2 cups riced or mashed potatoes ¼ teaspoon baking powder C, Butter size of an egg 1 teaspoon salt 1 teaspoon flavoring Pinch of nutmeg ,, ½ teaspoon salt Flour enough to make a soft 5 cups flour dough. -Mrs. Lydia Acker, 5 teaspoons baking powder Mrs. Severt Sominervold, Mrs. " Mrs. Parker Pooley Louis Willig " -46- fl DROP DOUGHNUT BA'LLS 2 tablespoons shortening ½ cup sugar 2 eggs 1 tablespoon grated orange or lemon rind ½ cup orange juice 2 cups flour SOUR CREAM DOUGHNUTS 2 ½ teaspoons ba king powder cup sugar ½ teaspoon sa lt 2 eggs Cream soft shortening, sugar and 1 cup buttermilk eggs. . Add rind . Add dry sift­ ¾ cup sour cream ed ingredients alternately with ½ teaspoon sa lt orange juice until well blended. 1 teaspoon va nilla Drop by teaspoonfuls into pre­ 1 scant teaspoon soda heated shortening and brown • 4 teaspoons ba king powd er evenly. Use coarse sugar for 4 cups flour glaze. -E llis Elofson ½ teaspoon nutmeg APPLE DOUGHNUTS (DROP) Mix all together and put on flour­ ed board. This ba tter will be 4 tablespoons shortening quite sticky; be ca reful not to 1 ½ cups sugar work in too much flour. 3 eggs Mrs. Olaf H. Anderson 5 cups sifted all purpose flour 4 teaspoons baking powder OLIE BOLEN 1 teaspoon sa lt (DUTCH DOUGHNUT) 2 teaspoons nutmeg 2 teaspoons cinnam on 3 eggs, bea ten ¾ cup ·milk 1 cup sugar 1 cup well drained sliced apples 1 tea spoon soda Cream shortening and sugar; add 1 pound currants eggs one at a time, beating af­ 2 cups buttermilk ter ea ch. Sift toge,ther dry ingre­ ½ teaspoon va nilla dients; add alternately with milk 2 ½ cups flour (scant) to creamed mixture. Cut apples , Mix in order given. Drop mixture in small pieces; add and mix by· spoonfuls into hot fa t, 375 de­ well. Drop by teaspoons into grees. Fry until golden brown. deap fa t heated to 375 degrees; fry 3 minutes, turning once, to Mrs. Leonard Sternquist brown all sides. Drain on absor­ DUMPLINGS bent pa per, roll in powdered or cinnamon sugar. Ma kes 5 to 6 1 egg dozen. -Mrs. Leonard Haugen 6 ta blespoons cold water 1 tablespoon melted butter ½ teaspoon sa lt 3 tablespoons ba king powd er 1 cup flour Bea t egg slightly. Add cold wa­ ter. Add rest of ingredients. Cook in boiling broth 10 minutes. Mrs. Herbert Wiberg

-47- • APRICOT BUBBLE BALLS All BRAN ROLLS 4 package yeast 1 cup All Bran ¾ cup water, lukewarm 2 packages dry yeast 41 ½ cup milk 1 cup water 1 cup sugar 2 st icks oleo 1 / 3 cup shortening ¾ cup sugar 1 ½ teaspo ons salt - 1 teaspoon salt 3 ½ to 4 cups flo ur 1 cup bo iling water • 2 eggs 2 beaten eggs ¼ cup butt er 6 cups sifted flo ur • 1 teaspoon cinnamo n Pour 1 cup bo iling water over 2/3 cup apricot preserve or oleo, sugar and salt. Add 1 cup • 2/3 cup pineapple preserve all bran. Dissolve 2 packages ¾ cup walnuts, finely chopped dry yeast in water and add to Dissolve yeast in water. Scald Al l Bran mixture. Add 2 eggs • milk. Add l /3 cup sugar, shor­ and flo ur. Refrigerate over night. tening and salt. Add l cup flour. Shape 2 ho urs before baking. • Add yeast and beaten eggs. Mix Bake at 400 degrees for 30 min­ in remaining flour to make a soft utes. -Mrs. Einar Anderson • do ugh. Mix thoroughly. Place Mrs. George Tendrich do ugh in greased bo wl, co ver • and let rise in a war� place. When do uble in size, punch down and let rise 10 minutes. Di­ • vide do ugh into 20 piece,s arid form each into a ball. Mix ¾. • cup sugar with the cinnamon. Melt butter. Ro ll each ball in but­ BUTTERHORN ROIJ.S • ter and then in sugar mixture. 1 cup scalded milk Place a layer of 10 balls in a ½ cup lard well greased 10 inch tube pan. ½ cup sugar .. Drop a spoonful of preserve be­ 1 teaspoo n salt tw een each ball and sprinkle with • 1 cake fresh or 1 package granu- ½ the nuts. Do same with second !ated yeast layer. Co ver and let rise until Gggs ,, 3 beaten do uble. Bake in moderate oven 4 ½ cups flo ur f/1 35 minutes or until do ne. Cool Co mbine milk, shortening, sugar, 10 minutes before removing from salt, and cool to lukewarm . Add pan. -Miss LaVonne Karli yeast and st ir well. Add eggs, flour, mix to smooth so ft do ugh. - Knead lightly on flo ured bo ard, � place in greased bowl, co ver and let rise until do uble. Divide in "'" r-�!:. ""l 2, ro ll each part to shape of pie ' e__�____ ::, tin. Brush with melted fat,· cut into 12 wedges, ro ll from wide side , and place on greased pan. Let rise unt il very light. Bake at 400 � degrees for 15 minutes. Can also be made into clover leafs. Makes _. 2 do zen. -Mrs. Jennie Benson

-48- BUTTERHORNS BASIC SWEET DOUGH cup butter cup scalded milk ½ cup sµgar ¼ cup shortening 3 eggs ¼ cup sugar 1 teaspoon salt 1 teaspoon salt Grated rind of ½ lemon 1 ,package yeast dissolved in 1 yeast cake ¼ cup lukewarm water 1 ½ cups milk 2 well beaten eggs 4 cups sifted flour 3 ½ cups flour Cream butter and sugar well, add Combin� all ingredients and gra­ eggs, one at a time, beating after dually stir in flour to form soft each addition. Add salt, lemon dough. Beat vigorously. Cover rind, and lukewarm milk in with damp cloth, let rise in warm which the yeast has been dis­ place until double in bulk­ solved. Mix thoroughly, then about 2 hours. Turn out on light­ add flour and knead until smooth ly floured surface. Knead dough and elastic. Cover and let rise in slightly, let rest 10 minutes cov­ a warm place until double in ered. From this dough you can bulk. Toss on a floured board, make 2 cinnamon fans, 2 frosted cut in ten pieces, roll ½ inch turbans or 18 sugar crusted cin­ thick in 9 inch rounds. Br ush well namon rolls. Let rise and bake with softened butter and filling. 20 minutes at 375 degrees. Danish Nut Filling: Mrs. Em il Anderson 3 tablespoons butter creamed with ½ :up sugar ½ cup finely chopped blanched almonds Grated rind of ½ lemon Beaten f?gg to make paste FOUR HOUR ROLLS Mrs. 0. J. Nielson 1 yeast cake 1 tablespoon sugar 2 tablespoons lard OVERNIGHT BREAD {WHITE} ¼ cup warm water 3 cups milk, scalded and cooled, l cup boiling water or water or potato water ¾ teaspoon salt 2 packages dry yeast in 2 cups ¼ cup sugar lukewarm water 1 or 2 eggs, beaten lightly Add ½ of 12 to 15 ½ cups flour 4 cups flour Cove,r with wax paper and towel Dissolve yeast in warm water and set over night with 1 teaspoon of sugar. Let Add 2 tablespoons salt stand. Mix together boiling wa­ ¼ cup shortening, melted ter, lard, salt and . ¼ cup sugar. 6 tablespoons sugar Stir and let cool. Add yeast, egg, Add remaining flour. Let rise flour. Mix well. Let rise 2 hours. once, put into pans and let rise. Shape into rolls, and let rise 2 Make 10 minutes at 400 degrees, hours. Bake at 400 degrees 20 20 minutes at 325 degrees. to 30 minutes. Mrs. Russell Hanson Mrs. John Windedahl

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TOPPINGS FOR COFFEE CAKE COFFEE CAKE 4 Butterscotch Nut Topplnq ¾ cup warm water l /3 cup butter 1 package dry yeast 4 ½ cup brown sugar 1 teaspoon salt I tablespoon syrup ¼ cup sugar 1 • ½ cup pecans or walnuts 2 /4 .cups sifted flour Melt in baking pan butter, sugar l egg • and syrup. Add nuts. Cool un­ ¼ cup soft shortening til warm before spooning in Dissolve yeast in water. Add dough. sugar, salt and ½ of the flour. • Tutti Frutti Toppinq Beat thoroughly for 2 minutes. ½ cup candied fruit Add egg and shortening. Then • ¼ cup nuts, chopped beat in gradually remaning flour ¾ cup powdered sugar until smooth. Drop by spoons­ • 1 to 2 tablespoons cream ful over entire pan. Let rise in Mix into the finished dough can­ warm place until double in bulk; • died fruits and nuts. Spoon into about 50 or 60 minutes. Heat pan. When baked, ice with a oven to 375 degrees. Bake 30 to • mixture of powdered sugar anr 35 minutes. cream. Top with candied fruits Topping, Cinnamon Streusel: and nuts. Mix thoroughly 2 tablespoons • Cherry Butterscotch Topplnq butter, l /3 cup white or brown 1/3 cup butter sugar, 2 tablespons fiour, 2 tea­ • ½ cup brown sugar spoons cinnamon, ½ cup chop­ 1 tablespoon com syrup ped nuts. Put over top of coffee • Walnut or pecan halves cake before baking. Candied fruit or maraschino Mrs. Robert Minick • cherries Melt in ring mold butter, brown sugar and corn syrup. Decorate • with nuts and candied cherries or maraschino cherries. Cool un­ DANISH COFFEE CAKE • til warm before spooning in l cup ipilk dough. -Mrs. Robert Minick l ½ packages yeast • DATE NUT BREAD ½ cup lukewarm water 4 cups flour 1 cup chopped dates . ½ teaspoon salt 1 teaspoon soda - · 3 tablespoons sugar 1 cup boiling water I cup . shortening " 1 cup brown sugar Scald milk and cool. Dissolve ; I egg yeast in lukewarm water. Mix I tablespoon Wesson oil dry ingredients like pie crust, . - 2 cups sifted flour then add yeast and milk. Let ½ teaspoon salt rise and roll out in 4 pieces. Put 1 teaspoon vanilla - on desired filling in the middle Pour boiling water over dates· and and fold the two long sides to the soda. Cool. Add sugar, egg, oil, center. Let rise again, brush top - and flour that has been sifted with with cream and sprinkle with su­ the salt. .Add vanilla and bake at gar. Bake. Drizzle top with run- · - 300 degrees for one hour. ny powdered sugar frosting. Mrs. P. E. Long Mrs. Pete Hansen -

-50- CARAWAY BREAD STDC ¾ cup warm milk 1 ½ teaspoon salt 1 tablespoon sugar BUTTERMILK ROLLS 1 package dry yeast ¼ cup warm water I quart buttermilk ½ teaspoon nutmeg 2 yeast cakes, compressed 1 teaspoon powdered sage ½ cup sugar 2 teaspoons caraway seed I tablespoon salt 1 egg I cup melted shortening ¼ cup melted shortening 1 teaspoon soda 3 to 3 ¾ cups sifted flour 10 cups flour, sifted Dissolve yeast in warm water. (Cultured buttermilk and dry Add to the milk, salt and sugar. yeast may be used.) Stir well. Add rest of ingredients Heat butterm ilk to lukewarm . Dis­ and beat vigorously, but do not solve yeast and soda in l /3 cup knead. Cover and refrigerate for lukewarm water. Add to butter­ at least 2 hours or over night. milk. Add sugar, salt and shor­ Roll in long pencil-like sticks tening. Work in flour. The ab out 7 to 8 inches long. Not too dough should be very soft. Let thick. Let rise. Bake in 400 de­ rise I ½ hours. Shape into rolls gree oven 15 minutes or until as desired. Let rise again until baked. They are crispy. very light. Bake at 375 degrees Carrie Jacobson for 20 minutes. Makes 5 to 6 dozen rolls. These rolls freeze well. When taken from deep freeze it takes from 10 to 20 min­ utes in .a moderate oven to warm through. -Mrs. Fraye Ranstrom FEATHER ROLLS CORN MEAL YEAST ROLLS 2 packages dry yeast 1 teaspoon sugar 1 package yeast 1 cup warm milk ½ cup warm water ½ cup sugar 1 cup corn meal 1 teaspoon salt ½ cup butter 3 eggs 2 teaspoons salt 4 tablespoons butter ½ cup sugar 1 cup warm milk 2 cups milk 4 cups flour 2 eggs east, I teaspoon 4 ½ to 5 cups flour Beat with mixer, y sugar, warm milk, and let stand Dissolve yeast in warm water. 20 minutes. Then continue beat­ Combine corn meal, butter, salt, ing in sugar, salt, eggs, butter, sugar and milk. Bring to a boil,. milk and flour. Knead in enough stirring constantly. Cool to luke­ flour to make a softdough. Let warm. Beat eggs and add. Mix rise in greased bowl, punching in 1 ½ cups flour and yeast. Add down tw ice. When it rises the more flour to make a soft dough. third time, any kind of rolls can Bake at 400 degrees from 15 to be made from this dough. 25 minutes. -Mrs. Robert Foster Mrs. Clarence Hanson

-5 1- • • CINNAMON TWISTS DELICIOUS ROLLS • cup sour cream Simple Mixing Method tablespoon vinegar or lemon cup scalded milk • juice cup water 2 tablespoons shortening ½ cup sugar • 3 tablespoons sugar 1 tablespoon shortening ¾ te,aspoon soda 1 egg • 1 teaspoon salt 1 cake yeast 1 egg ¾ teaspoon salt • 1 package dry granular yeast 5 cups flour 3 cups flour, sifted Dissolve yeast in ½ cup luke­ • l /3 cup brown sugar, packed warm water. Sift flour, salt, su­ 1 teaspoon cinnamon gar together in large bowl. Push · • Bring 1o boiling sour cream, add mixture to edge of bowl making vinegar, and let stand 5 minutes. a deep center. Scald milk and pour into center of . flour mixture; Add the rest of the ingredients · • drop shortening a little at a time, except the egg and yeast, and into hot milk. After it has melt­ stir until well blended. Cool and • ed add ½ cup cold water, cool­ add the yeast and egg. Stir and ing off mixture. Add slightly then add flour. Flatten out onto • beaten egg. When this mixture lightly floured board, and knead is cool add yeast mixture; stir, lightly a few seconds to form a mixing all with flour mixture. • smooth ball. Cover with damp Knead on floured board, adding cloth, let set 5 minutes to tighten 1 flour until kneaded stiff. Let rise • up. Roll dough /4 inch thick into until double in bulk. Make into a rectangle 6x24 inches. Spread rolls. Bake at 400 degrees for 15 • entire surface with 2 tablespoons minutes. -Mrs. Oliver Hedberg soft butter. Sprinkle half the dough, the long way with brown • sugar and cinnamon, and bring the unsugared half of the dough • over the sugared half, pressing the top surface lightly to seal in ·FOUR HOUR BUNS • the filling. With sharp knife, cut 2 packages dry yeast dough into 24 strips, I inch wide. ¾ cup warm water • Taking each strip of dough at 1 cup scalded milk both ends, twist in opposite di­ 3 eggs rections, forming a spiral stick. ½ cup sugar - Place on greased baking sheets ½ cup lard or butter about 2 inches apart, pressing 1 teaspoon salt 6 cups flour - both ends ·of sticks firmly and flatly to the baking sheet. Cover, Scald milk, add lard, then the let . rise until very light, about water, salt, sugar and ½· of the - 1 ¼ hour. Bake 12 to 15 min1:1tes flour, eggs, yeast and beat 2 min­ in 375 degree oven. Frost while utes. Then add the rest of flour. - still warm, if desired. Makes 2 Knead until it does not stick, let dozen sticks. -Mrs. H. Larson rise, then shape into buns, let - rise until double in· size. Bake for 25 minutes. - Mrs. Wilhelm Nelson - -52- - HUNGARIAN COFFEE CAKE DAISY COFFEE CAKE cup lukewarm milk pa ckage yeas t ½ plus ¾ cups suga r ¼. cup likewarm water 1 teaspoon salt ½ cup milk 2 ca kes compressed yeas t ¼. cup suga r 2 eggs 1 teaspoon salt ½ cup soft shortenin g 2 tablespoons shortening 4 ½ to 5 cups flour 2 ½ cups sifted flour ½ cup melted butter 1 egg 1 teas poon cinnamon 2 tables poons melted butter ½ cup walnuts , finely chopped ¼ cup cinnamon suga r Ra is ins • Confe ctioner's suga r for icing Mix milk, ½ cup suga r and salt. Soften yeas t in water. Scald Crumble in to this the yeas t. Stir milk. Add suga r, salt and shor­ un til yeas t is dissolved . Add tenin g. Cool to lukewarm. Add eggs, then shorten in g and mix flour to make a thick ba tter. Mix well. Mix in , firs t with spoon, well. Add softened yeast and then with hand , the flour. Cover egg_ Add enough more flour to and set aside in warm place to make a soft dough. Knead un til rise . When about double in size , smooth. Cover and let rise in knead down and le t rise aga in . warm place un til doubled (about Afte r the second ris in g, cut the 1 ½ hours); punch down ; let res t dough in to pieces the size of wal­ 10 minutes. _ Roll out to square nuts. Form in to bal ls. Roll each about ¼ in ch thick. Brush one ball in melted butter, then in the half with butter and sprinkle with mixture of ¾ cup suga r, cinna­ cinnamon suga r. Fold over. Brus h mon and nuts. Place 1 laye r of with butter and sprinkle with balls so they barely touch in a cinnamon suga r and fold over well greased 9 inch tube pan. again. Roll out to circle about Sprinkle with a few rais ins . Add 12 inches in diameter. Place on anothe r laye r of ba lls , sprinkle greased baking sheet. With scis ­ with more ra is ins , pressing them sors cut to within 1 inch of cen­ in slightly. Let rise 45 minutes. te r making about 16 Qie-shaped Bake at 375 degrees from 35 to pieces . Turn each piece over 2 40 minutes . Loosen from pan. In­ or 3 times to make tw is ts . Let ve rt pan so cake drops out. The rise un til doubled (about 45 min­ butter-s ugar mixture will ru'n utes ). Bake in moderate oven <;iown over cake. To serve., break (350) about 20 minutes. When apart with 2 forks . cool brus h with confectioner's Mrs . Gene Swenson suga r icing. Ma kes l coffee ca ke . Myrtle and Muriel Carls on

-53- • • NO-KNEAD CINNAMON ROLLS OVERNIGHT BUNS OR ROLLS • ½ cup scalded milk 4 cups boiling water • 3 tablespoons shortening 2 cups sugar 3 tablespoons sugar l cup shortening 1 ½ teaspoons salt 1 tablespoon salt • ½ cup water 1 cake compressed yeast l cake yeast· ¼ cup lukewarm water· • l egg 4 beaten eggs 3 1/4 cups flour Boil water and sugar 5 minutes, • 1/4 cup sugar; melted butter remove and add shortening. Cool 2 teaspoons cinnamon to lukewarm and add salt and Combine scalded milk, shorten­ yeast which has been dissolved ing, sugar and salt. Cool to luke­ in lukewarm water. Add enough warm by adding water, then add flour for soft dough. Make dough yeast and mix well. Blend in the about 2 p. m. and let rise until egg, add flour and mix until well 5:00 or 6:00. Knead down. Let blended. Cover and let stand 15 rise until 9:00 or 10:00 p. m. Make minutes; roll out on well-floured into buns leaving space between board to 18" by 12". Spread with in pans. Cover with towel. Bake melted butter, sugar and cinna­ first thing in the morning. Do mon, and roll as for jelly roll. Cut not make buris very large as they in l" slices, place in well-greased rise so much. Makes 70-75 buns. pan, l 2x8x2 and let rise in warm Bake in moderate oven. place until double (about 1 hour). Mrs. Lyle Wagner Bake at 375 degrees, 20 to · ·25 minutes, ice with powdered sugar frosting. Makes 18 rolls. Mrs. Victor Olson OATMEAL BREAD 1 cup oatmeal, he.aping 4 tablespoons shortening or less ½ cup molasses 2 teaspoons salt REFRIGERATOR ROLLS· 1 pint boiling water 1 cake yeast, dissolved in I cake yeast cup lukewarm water 1/3 cup warm water ½ 5 ½ cups flour 1 teaspoon salt 1 cup raisins, optional ½ cup sugar Mix oatmeal, shortening, molas­ 2 eggs ses and salt. Pour over this the ½ cup shortening boiling water. Let stand until tening) cool. Dissolve yeast in · warm 1 cup scalded .milk water. Add to oatmeal mixture. 5 cups flour Knead in thoroughly the flour. Dissolve yeast in water, set aside. Let rise until double in bulk. Di­ Scald milk, add salt, sugar, shor-. · vide into 3 loaves. Place in tening, eggs and half of the flour greased pans, cover and set in Add yeast and beat well. Add warm place until double in bulk. remaining flour and knead. Let Bake at 350 degrees. rise; knead down; let rise again Mrs. Robert Lind and form into rolls. Mrs. Oscar Berg Mrs. Lloyd Alexander Mrs. Leland Anderson

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REFRIGERATOR ROLLS DOUGHNUTS 1 cake of yeast 4 tablespoons butter 2 cups milk (scalded) 1 large egg 2 level teaspoons salt 1 or 1 ½ cups sugar ½ cup shortening l ½ cups buttermilk ½ cup sugar 1 teaspoon soda 3 eggs 2 teaspoons baking powder 3 to 4 cups flour 1 teaspoon salt Scald milk and cool to lukewarm. 1 teaspoon nutmeg Add yeast, salt, sugar and let dis­ Flour enough to make a soft solve. Add, eggs and flour to dough stiffen (dol:.lgh will be soft). Flour Mrs. Louis Willig hands geherousl y and form dough into a ball. Place in a large bowl and rub top with melt­ QUICK RISING ed butter. Cover and place in PINEAPPLE ROLLS refrigerator until needed. About 2 hours before baking time, make 1 package dry yeast into rolls and let rise until light. ¼ cup lukewarm water Bake in 350 degree oven 15 to 20 % cup lukewarm milk mnutes. (Cloverleaf rolls can be ¼ cup shortening made by forming dough into ¼ cup sugar three balls the size of a walnut 1 teaspoon salt and placing them in greased 1 egg beaten muffin tins.) 3½ cups sifted flour Mrs. Kenneth Gusarson Pineapple Filing: 1 small can crushed pineapple SIX HOUR BUNS ¼ cup brown sugar 1 tablespoon butter 3 cups scalded milk 2 tablespoons flour 1 cup mashed potatoes Dissolve yeast in water, add the 1 cup sugar milk, shortening, sugar, egg and 1 teaspoon salt salt. Mix well. Gradually add 2 well beaten eggs flour, mixing thoroughly. Let ½ cup melted butter or shorten­ rise in a warm place until double ing in bulk, about 1 hour. Roll jelly 6-7 cups flour roll style into a 10xl8 rectangle 1 cake compressed yeast in ½ on lightly floured board. Cover cup lukewarm water with cooled pineapple filling and 1 teaspoon sugar cut roll into 1 inch slices and Add 1 teaspoon sugar to dissol­ place, cut side down, on greased ved yeast and add to milk mix­ baking pan. Bake at 450 degrees ture when it becomes lukewarm. for 12 to 15 minutes. To make Add flour, just enough to make a filling-drain pineapple, stir in pliable dough. Knead well, let juice into sugar and flour. Bring rise and shape ·qs desired. to a boil. Lower heat and cook Mrs. A. L. Thelin until mixture thickens. Add pine­ Mrs. Henry Hansen apple, and cook 1 minute more. Add butter. Cool. Yield: 18 rolls. Mrs. Alma Kopplin

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SWEDISH RYE SWEDISH LIMPA • 1 ½ cups water 2 cups water • 2 packages dry yeast ¼ cup brown sugar Flour to make sponge ¾ cup honey • 4 cups water I ½ teaspoons caraway seed 8 tablespoops shortening 1 teaspoon anise seed 1 cup sugar 1 tablespoon lard • ¼ cup orange peel candied 2 yeast cakes 1 cup sorghum 4 cups white flour • 1 tablespoon salt 1 teaspoon salt 1 tablespoon Fennel seed 2 cups rye flour t 2 teaspoons anise seed Heat together water, sugar, hon- 1 teaspoon cardamon . ey, spices and lard and cool to I Flour to make stiff dough (2 cups lukewarm. Add yeast, mix well of rye flour to one of white) and add about 3 cups of the white 1 cup coffee flour. Beat thoroughly, add rye • ½ cup sorghum flour, salt and more white flour. 3 tablespoons butter Make a dough that can be easily 4i Let rise until light 1 ½ cups wa­ handled, tum out on floured ter, yeast and flour to make board, and knead until satiny and • sponge. Add 4 cups water, shor­ elastic. Place dough in a greased tening, sugar, orange peel, sor­ bowl, let rise until double, 2 to 4 ghum, salt, Fennel seed, anise hours. Knead shape into loaves, • ·seed, cardamon, and flour to brush top with melted shortening make stiff dough (part rye). Shape and let rise again I to 2 hours. into loaves in pie plates. Let rise Bake in a 350 degree oven about until light, brush top with coffee, 60 minutes. Excellent for mid­ • sorghum and butter before bak­ afternoon 1 unches. ing and 3 or 4 times during bak­ Mrs. Charles Wallin • ing to make a thick sweet crust. Bake at · 350 degrees for 4!= to 50 minutes. -Mrs. Einar .Anderson •

SIXTY MINUTE • CINNAMON ROLLS 1 tup sour cream • 3 tablespoons sugar ¼ teaspoon soda • 1 package. yeast 1 egg • 3 cups· flour 2 tablespoons butter 1 teaspoon salt • 1 tablespoon cinnamon 2 tablespoons sugar • Crumble. yeast in lukewarm cream. After a few minutes add I the rest of ingredients, shape into rolls, let rise one . hour, bake in I moderate oven until done. Mrs. Elmer E. Johnson I

-56- ' MY OWN EXPERIENCED TEA BISCUITS BREAD RECIPE 3 cups flour small rounding tablespoonful 1 teaspoon salt shortening (never use . more, ½ cup warm milk rather less) 2 cakes yeast ½ cup sugar ½ cup shortening 2 tablespoons salt 1 tablespoon sugar 3 pints lukewarm water of which 3 eggs take ½ pint and soak 1 teaspoon vanilla 3 packages dry yeast 1 cup chopped nuts 3 teaspoons sugar ½ cup sugar To 1 ½ cups sifted flour add salt When raised add to the above and shortening, combining as for ingredients enough flour to make pie crust. Add yeast and 1 table­ an ordinary bread dough, enough spoon sugar to warm milk and so it will not be sticky. Turn it stir #into the first mixture, beating upside down, let rise for about ½ vigorously. Cover and let stand hour, or until half again its size. 20 minutes, then beat in eggs, Punch down, turn upside down vanilla and remaining 1 ½ cups again, let rise ½ hour or again flour. Stir until smooth. The to half its size. It is important dough will be stiff and slightly not to let it rise too high,it will sticky. Tie dough loosely but lose is strength. Now it is ready firmly in a square of dampened to put in tins. It makes 5 loaves. cloth, and drop in a pail of cool Take each loaf and roll it with water. When it comes to the top, hands on board until twice the remove. from pail, and let the length of your pan. Squeeze out water drain off before turning all air bubbles. Roll a little smal­ dough onto a platter. With a ler in the · center. Then take it in tablespoon, cut off pieces the size the center and fold each end, of an egg. Roll each piece in over and over and fasten the sugar and nut mixture, twist into ends . . Put in the tin and press a figure S and place on baking lightly to the shape of your pan. sheet. Let stand 5 minutes and Use very little flour as you do bake in a hot oven 375 degrees this so the bread will stick for 10 or 15 minutes. Makes together. It is something like a about 2 dozen doughnut twist. Let rise about Mrs. 0. J. Nielson an hour or until nearly double in size. Bake 45 to SO minutes at 300 degrees in G. E. stove. Some stoves take a higher degree, that you have to judge. When done take out of pans, and brush with butter. This bread has a very fine texture, looks like miracle · twist. It is moist and fine for sandwiches, freezing and toast­ ing. Too many recipes have too much shortening in the bread which causes it to be crummy and dries out quickly. I use Gold Medal flour, it pays to use the best. -Mrs. Paul Jonson t -57- �

� :SWEET ROLLS OATMEAL BREAD - 1 · cake compressed yeast package yeast l ½ cups potato water teaspoon sugar • 2/3 cup sugar cup warm water 1 ½ teaspoons salt cup flour; make a sponge of I 2 well beaten eggs this, let stand until light. 1 cup lukewarm mashed potatoes Then add: • 7 to 7 ½ cups sifted flour 1 cup scalded and cooled milk 1 ½ cups uncooked oatmeal 2/3 cup shortening (part butter) ¼ cup brown sugar • Dissolve yeast in lukewarm po­ ¾ cup raisins tato water. Mix shortening, su­ 2 tablespoons shortening t1 gar, salt and mashed potatoes. 1 tablespoon salt Add yeast mixture. Blend thor­ 3 cups flour oughly with eggs. Stir in enough 3 tablespoons molasses • • flour to make the dough stitt. Turn out on board, knead until Then let rise for 1 ½ hours. Punch . smooth. let rise, knead down, • down. Then turn out on floured let rise, again until light. Form board. Shape into rolls. Let into two loaves, bake at 375 de­ 411 rise until double in size. Bake at grees 45 minutes. 375 degrees 30 to 45 minutes. Mrs. Clarence Hanson Brush top of rolls with butter • when almost done. Mrs. Robert S. Millett • Mrs. Henry Groon FRENCH BREAD • Put 1 cup warm water in a bowl and add: • 1 package yeast OATMEAL MOLASSES BREAD 1 teaspoon salt I 2 packages dry yeast 2 tablespoons sugar ½ cup lard 2 tablespoons shortening 11 3 cups quick oatmeal 3 ¾ cups flour 5 cups warm water Combine well, turn dough out on ' _½ cup sugar lightly floured board and knead ½ cup molasses until elastic, about 8 minutes. 3 teaspoons salt Plcice in greased bowl, brush top • Enough white flour to inake, usual with melted shortening, cover consistency of white bread. and let rise until double in bulk, I Soak yeast in small amount of punch down and let rise again. lukewarm water, put lard and oat­ Punch doyrn and form a long nar­ • meal into mixing pan, and pour row lop.f, rolling gently back and water over. Cool to lukewarm. forth to lengthen loaf and taper Add yeast mixture and remaining ends. Place on lightly greased • irigredients. Allow to rise, �ame cookie sheet, sprinkle with corn as white bread, but if sho'rt of meal. Make slashes at 2 inch in­ • time, it can be shaped into loaves tervals, brush with cold water when only risen once. Raisins and let· rise uncovered. Brush I may be added. Yield 4 or 5 again with cold water and sprin­ loaves. -Mrs. Victor Olson kle with sesame seed. Bake at t Mrs. Lester Schuttler 375 degrees for 30 minutes. Mrs. Edwin Hokanson Mrs. Wayne Remsburg I

-58- 4J BLUE HILL BREAD BURNT SUGAR BROWN BREAD 1 package yeast 1 package yeast ¼ cup warm water ¼ cup water 2 cups shredded wheat biscuits 1 tablespoon salt 1 cup scalded milk 3 tablespoons shortening 1 ½ cups boiling water 1 tablespoon fennel seed (m ash- 1/4 cup shortening ed) 3 teaspoons salt 2 cups rye flour 2 cups whole wheat flour ¾ cup sugar 2 ½ cups white flour 4 ½ cups boiling water Soak yeast in warm water. Soak 2 cups white flour shredded ·wheat biscuits in scald­ Dissolve yeast in water and set ed milk and boiling water, add aside. Burn ¾ cup sugar until shortening and salt. Let cool and light brown; take off stove and add to yeast mixture. Add both add boiling water. When cool, flours, knead well, and let rise add to the oth�r ingredients. Add twice in greased bowl. Make into 2 cups white and rye flour, mix 2 loaves, let rise again and bake. together and let stand a few min­ Mrs. Maynard Pearson utes, then mix in more white flour until stiff. Cover and let rise in DARK BREAD a warm place. This makes four loaves. Ba ke at 350 degrees 45 1 cake compressed yeast minutes. ::-Mrs. P. H. Stadum ½ cup lukewarm wa1er 3 ½ cups lukewarm water, potato water or scalded milk ¼ cup molasses ¼ cup brown sugar ½ cup white sugar 1 tablespoon salt 2 cups rye-graham flour, or whole RYE BREAD wheat or rye 4 cups scalded and cooled milk ½ cup melted shortening 1 tablespoon salt .· 3 cups white flour or enough to 2 cakes yeast, dissolved in ½ make a soft dough cup warm water, 1 tablespoon Dissolve yeast in ½ cup luke­ sugar warm water and let stand 15 min­ Add flour enough o make a sofe utes. Add all the remaining in­ sponge, beat well, let rise in gredients and beat with electric warm place until very light and mixer for 10 minutes. Add 3 bubbly, about 45 minutes to one more cups flour or enough to hour. Then add: make a stiff dough. Knead well. 4 tablespoons shortening, melted Place in a greased bowl, cover ½ cup molasses and let rise in a warm place. ¾ cup brown sugar When · doubled in bulk, repeat ½ teaspoon anise seed crushed kneading process and let rise. .. 4 cups rye flour Shape into 4 loaves. Let rise Mix well and add enough white and bake. -Mrs. Ida Johnson flour to make a stiff dough, easy Mrs. Milton E: Albin to handle. Let rise for ab out 1 Mrs. Martin Pearson hour, mold into loaves, let rise until double in bulk. Bake one hour at 350 degrees. Make 4 loaves. -Mrs. · A. C. Edstrom

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CASSEROLE BREAD PRUNE BREAD • 1/2 cup boiling water package yeast 3 tablespoons shortening cup lukewarm water • 1 ½ teaspoons salt 1 teaspoon sugar ¼ cup sugar 1 ½ cups whole wheat flour • ½ cup evaporated milk 1 ¼ cups scalded milk ¼ cup warm water 2 teaspoons salt • 1 package acitve dry yeast ½ cup sugar 2 eggs 6 tablespoons shortening 4 cups flour (about) • % cup chopped walnuts 1t2 cup seedless raisins 2 cups uncooked prunes, soaked 41 3 ½ cups flour and pitted Pour boiling water over shorten­ Dissolve yeast and sugar in luke­ ing, stir until shortening is melt­ warm water, let stand 5 minutes, • ed. Measure warm water into a then ble'nd in whole wheat flour small bowl. Sprinkle in the yeast, and beat smooth. Cover and let rise in a warm spot about 1 hour • stir until dissolved. Stir into first □ixture. Stir in beaten eggs, nuts or until light. Then scald milk; and raisins. Stir in half the flour and dissolve in it the salt, sugar • and beat until smooth. Stir in and shortening. Let cool. When remaining flour. Cover. Let rise lukewarm add milk mixture to I b a warm place until doubled in yeast sponge and beat smooth. bulk. Punch down and turn into Thicken with enough white flour • a. lightly greased 2 quart casser­ to make medium dough. Knead ole, cover and let rise until nearly until smooth and let rise until doubled in bulk, about 1 hour. doubled. Fold down and work ' Ba�e at 37 5 degrees for 1 hour.. in prunes which have been cut Cool on a rack. May serve plain up and dusted with flour. Let ' or with frosting. rise again until nearly doubled, divide and make ihto 2 loaves. Frosting: • Place in greased· pans and· let 'l.13 cup powdered sugar rise. Bake 50 minutes at 350 de­ 1 tablespoon evaporated milk grees. -Mrs. Carl J. Anderson • 1/2 teaspoon vanilla lvfix and spread on top of bread • and sprinkle with chopped wal­ nuts. -Mrs. Louis Willig • • • • ' • •

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PUMPERNICKLE BREAD SHREDDED WHEAT BREAD 1 ½ cups cold water 2 cakes yeast ¾ cup corn meal ¼ cup lukewarm water 1 ½ cups boiling water 2 tablespoons and 1 teaspoon 1 ½ tablespoons salt sugar 1 tablespoon sugar 2 cups boiling water 2 tablespoons fat 4 ·crumbled shredded wheat bis- 2 cups mashed potatoes cuits 1 tablespoon caraway seed 3 tablespoons fat 1 package yeast 1 tablespoon. salt ¼ cup lukewarm water 1/3 cup molasses, dark is best 6 cups rye-graham flour 5 to 5 ½ cups white flour 2 cups white flour Dissolve yeast in lukewarm wa­ Stir cold water into the corn meal ter. Add 1 teaspoon sugar and until smooth. Add the boiling let stand until spongy. Pour boil­ water and cook, stirring constant­ ing water over crumbled biscuits. ly, about 2 minutes to a mush. Add fat, sugar, salt and molasses. Add salt, sugar and fat, and l�t When lukewarm stir in yeast. stand until lukewarm. Ad d pota­ Add flour gradually, mixing until toes, caraway seed and yeast, stiff dough is form ed . Knead and which has be.en dissolved in luke place in greased bowl. .Cover warm wafer. Finally, add the rye and let rise until double in bulk. meal, and white flour. Mix and Knead down and let rise again. knead to a smooth stiff dough, Shape into loaves, place in a using white flour on the board . greased pan and let rise until Cover and let rise in a warm double. -Mrs. Roy Sanford place until double its bulk. Shape into 3 or 4 loaves, place in greas­ ed pans, let rise to top of pans. Bake in moderately hot oven, 375 WHOLE WHEAT BREA:1 degrees, 1 hour or longer. 2 cups scalded milk Mrs. Marvin Dahlberg 4 tablespoons sugar 1 tablespoon salt ¼ cup shortening 1 package ye.ast ¼ cup warm water RYE BREAD 3 cups whole wheat flour 2 cups sifted white flour 4 cups water Add sugar, salt and shortening to 1 cup light molasses scalded milk. Cool to lukewarm. 1 cup brow n sugar Ad d yeast which has been soak­ 4 teaspoons salt ed in ¼ cup warm water. Add 2 tablespoons lard flour gradually, mix well, turn Boil 3 minutes, cool to lukewarm out on floured board , knead until 2 packages dry yeast mixed with smooth, about 10 minutes. Place ¼ cup warm water dough in greased bowl, let rise Mix the above and pour over: until double knead down, shape 7 cups white flour into loaves, let rise until doub le 4 cups rye again. Bake at 425 for 15 min­ 1 cup raisins (optional) utes, then 375 for 35 minutes. Makes 4 loaves, bake 1 hour at Makes 2 loaves. -Mrs. Med a 325 degrees. Wikner, Mrs. Ida Johnson, Mrs. -Mrs. Raymond Nelson J. W. Lundgren

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WHITE BREAD ·SWEDISH RYE BREAD - 2 packages dry yeast in ½ cup package yeast warm water ½ cup warm water • 3 ½ cups warm liquid (milk, wa- 2 cups boiling water or milk ter, potato water or ½ milk) 2 cups rye flour • ¼ cup sugar ¾ cup molasses 2 tablespoons salt ¼-1/3 cup shortening • ¼ cup shortening 2 teaspoons salt 11-12 cups sifted flour 1 tablespoon caraway seed (op- Stir sugar, salt, shortening in li­ tional) • quid, then beat in 4 cups flour 6 cups white flour, or more and yeast with rotary beater or Dissolve yeast in warm water. • spoon until smooth. Add remain­ Mix sifted rye flour, molasses, ing flour, until dough leaves . shortening, salt and caraway. ti sides of bowl. Turn on lightly Pour over this the boiling water. floured board and knead until Cool. Stir in yeast mixture. Add dough becomes smooth and elas- · white flour, enough to make a • tic, and not sticky, about 10 min­ stiff dough. Knead well, cover utes. Place in large, greased and set aside in warm place to 41 bowl. Grease top of dough, co­ rise to double in size. Knead ver with waxed paper, let rise in down and let rise again. Divide • warm place until doubled (1 to into 3 parts. Let rest for 15 min­ 1 ½ hours). Punch down and let utes. Shape into 3 round loaves rise again. Divide dough into 4 and place on cookie· sheet. Let • parts, and round up each portion. rise to double in size. Bake at Let rest 10 minutes. Make into 350 degrees for 40 minutes. I 4 loaves, cover pans and let rise -Mrs. Henry R. Ronell, Mrs. Rus­ in warm place until dough reach­ sell Tilberg, Mrs. William Osvog, • es top of pan, and corners are Mrs. Gust Gylfe, Mrs. P. H. Sta­ filled, abo\lt 1 to I ½ hours. Bake dum, Mrs. A. E. Edstrom at 375 for about 55 minutes. Pan • size 9x5x3. -Mrs. Henry Groon BREAD STICKS Minnie Wiberg 2/3 cup warm water, 110 to 115 • Mrs. Dale Klutman degrees package active dry yeast or • JEWISH COFFEE CAKE tablespoon granulated yeast 1 cup shortening teaspoon salt 2 cups sugar tablespoon sugar • 4 eggs ¼ cup soft shortening 3 teaspoons baking powder 2 cups flour • 3 cups flour Dissolve yeast in the water. Add 1 cup milk salt, sugar, shortening and flour. • Topping Let rise · until double in size. Roll 3 tablespoons sugar into pencil size strips. Brush • 3 teaspoons cinnamon with egg white. Sprinkle with any Put l /3 dough in angel food tin, of the following seasonings or • sprinkle with l /3 the topping then any other favorite: onion salt or the dough again, topping again, flakes, poppy seed, celery seed, sesame seed. Bake at 350 degrees • topping, and dough, finishing off with the res·t of the topping. Bake about 15 minutes. Makes about at 350 degrees for one hour. 40 five to six inch sticks. Go well • Mrs. Edwin R. Smith with salads. Mrs. Everette Andersen •

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, -63- • - ADDfflONAL RECJP&C; - • • • • • • • • I • • • • • • • • « C « • -64- • ,

FRENCH TOAST BAKED OMELET 12 slices bread 4 eggs, separated and beaten 4 eggs 1 cup white sauce 2 cups milk Salt and pepper, cheese optional ½ teaspoon salt Add beaten yolks to white sauce, Beat eggs, add milk and salt. Dip season, then fold in whites, bake slices of bread in mixture and in moderate oven 20 or 30 min­ fry in hot shortening until a deli­ utes. -Mrs. Paul Melin cate brown on both sides. Mrs. Dennis Peterson Mrs. Alf Jacobson GEHMAN BAKED EGGS RAW ·POTATO PANCAKF.S Butter 12 average potatoes, ground fine, Eggs with liquid Milk I egg Pepper I teaspoon salt Salt Flour enough to hold them to­ Butter each cup in a muffin tin. gether, the dough will be thin. Break an egg into each cup. Poli!' Spread thin in frying pan, and l or 2 tablespoons of rich milk fry on both sides until golden over each egg and season with brown. Serve with butter or salt and pepper. Bake in a mod­ syrup, or old fashioned sorghum. erate oven until milk bubbles and They are delicious. the whites are set. Serve on but­ Mrs. Paul Jonson tered toast while· hot. MAPLE SYRUP Mrs. Daisy Larson cup white sugar cup brown sugar cup white syrup cup boiling water teaspoon maple flavoring or as desired. Mix and boil 1 minute, stirring constantly. Mrs. C. Leonard Nelson Mrs. Axel Jonson SCRAMBLED EGGS

2 slices bacon 4 eggs 4 tablespoons milk Few grains pepper Salt to taste Little minced onion, if desired. Cut bacon into small pieces and fry until crisp. Beat eggs and· add milk, pepper and salt. If onion is used, fry it with the ba­ con. Pour egg mixture into a skillet and scramble slowly. Serve while hot. Mrs. Daisy Larson

-65- • • WAFFLES • 2 cups flour 1 egg • 2 teaspoons baking powder WAFFLES ½ teaspoon salt · • Milk 3 eggs, beaten well Add milk to make batter. Bake • 2 cups buttermilk or sour milk in hot waffle iron. -Mrs. Price 1 teaspoon soda 2 cups sifted flour • 2 teaspoons baking powder ½ teaspoon salt • 2 tablespoons sugar 6 tablespoons soft shortening • or oil CARAMEL TOAST Beat until smooth. Bake Bread . For sweet milk waffles, omit soda Butter and increase baking powder to Brown sugar 4 teaspoons. Use sweet milk in Spread butter on slices of bread place of buttermilk. Separate and cover with brown sugar. Put eggs, fold stiffly beaten whites in slices on cookie sheet. Brown in last. hot oven until sugar is melted Mrs. M. D. Jensen and toast is slightly brown. Mrs. Daisy Larson

CINNAMON TOAST Bread WAFFLES Sugar Cinnamon 3 eggs Butter 2 cups sweet milk Mix equal parts of sugar and 2 cups flour cinnamon. Sprinkle over but­ 2 rounded teaspoons baking tered slices of bread. Put slices powder on cookie sheet. Place in hot l teaspoon sugar oven to melt sugar and slightly Pinch of salt brown the toast. 2 tablespoons melted buttter Mrs. Daisy Larson Beat egg yolks, add milk, then the flour sifted with the sugar, salt and baking powder. Add CREAM ON TOAST butter, then the stiffly beaten egg 2 slices bacon whites. 1 tablespoon flour Mrs. Leonard Fickbohm 2 cups and 1 tablespoon milk 1 egg or 2 egg yolks WAFFLES Salt to taste 2 cups sour milk or buttermilk Cut bacon into small pieces. Fry ½ cup sour cream until crisp. Add flour, 2 cups 1 teaspoon soda milk and salt. Stir constantly ½ teaspoon · baking powder and cook until thick. Beat egg 1 teaspoon salt to which add 1 . tablespoon milk. Flour to thicken Pour into hot mixture and let 2 eggs come to a boil. Serve hot on Beat eggs and add last buttered toast. Mrs. Earl Wagner Mrs. Daisy Larson

cc ADDmONAL RECIPES

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ADDfflONAL RECIPF.S • 4 • • 4

� 4 4 - 4 - 4 - « • • 4 4

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-70- FROSTING CHOCOLATE FLUFFY 1 FROSTING /4 cup margarine or other shor- tening 2 cups powdered sugar Milk 1 large egg ½ cup brown sugar ¼ cup shortening ½ cup white sugar ½ teaspoon vanilla Add milk to the shortening to Pinch of salt make ½ cup. Boil ingredients to 2 squares chocolate, melted soft ball. Cool and stir. Spread Beat egg, adding 1 cup powder­ on cake. Mrs. John E. Larson ed sugar. Add shortening and vanilla. Beat well. Add remaining sugar, salt and chocolate. Makes FUDGE FROSTING enough frosting to cover a large cake. -Mrs. Daisy Larson 1 cup sugar ¼ cup milk ¼ cup cocoa ¼ cup butter CREAMY CHOCOLATE Put on heat. Stir until all is well FROSTING mixed; boil hard 1 minute. Re­ move from h�at, place in pan of ¼ cup hot water cold water, cool thoroughly, then 2 tablespoons butter beat until thick. Add 1 teaspoon 1 ½ squares -chocolate vanilla. Do not stir while boil­ 2 cups powdered sugar ing. This is a never fail recipe ½ teaspoon vanilla and enough for a loaf cake o 1 ". Place water, butter and chocolate layer cake. -Mrs. Lester Froke, in sauce pan. Heat until choco­ late is melted. Mix with the pow­ dered sugar and beat until right BROWN SUGAR FROSTING consistency to spread. If too thick add a little water. If too thin add ¾ cup J:>rown sugar more powdered sugar. 6 tablespoons cream Mrs. Delbert Horn 4 teaspoons butter 1 cup powdered sugar Boil brown sugar, butter and NEVER-FAIL CHOCOLATE cream for one minute. Add the FUDGE FROSTING powdered sugar. 1 ¾ cups white sugar Mrs. Eugene Swenson 2/ 3 cup cream or small can Car- nation ANGEL FOOD TOPPING 2 tablespoons butter Pinch of salt Beaten yolks from angel food � pound marshmallows 1 cup sugar 3'- package chocolate chips juice of 2 oranges 1 teaspoon vanilla grated orange rind Boil sugar, cream, butter and salt Cook above in double boiler and 5 minutes. Remove from heat and add: add cut-up marshmallows and Cherries, nuts, pineapple (drain­ chocolate chips. Stir until bolh ed), 1 pint whipped cream. are well dissolved. Frosting stays Mrs. Ralph Gulberg creamy. -Mrs. Melvin Anderson

-71- « f f NEVER FAIL FROSTING FUDGE FROSTING • 2 cups powdered sugar, sifted square chocolate ½ cup spry ¼ cup butter f 2 tablespoons butter ¼ cup milk 2 tablespoons cake flour ¾ cup white syrup 2 egg whites ¼ teaspooii salt • Little salt 1 teaspoon vanilla Vanilla 1 cup sugar ' Put all ingredients · in m1xmg Mix ingredients and bring to a bawl. Beat with electric mixer full boil. Boil 1 minute. Cool Add t untl light and fluffy. vanilla. Beat and spread when Mrs. Leonard Karli right consistency. Mrs. James Mathison • TOPPING FOR ANGEL FOOD CAKE ' 1 pint whipping cream CARAMEL FROSTING 1 cup sugar ' 1 teaspoon vanilla 2 cups brown sugar 3 tablespoons cocoa ½ cup table cream - pinch of salt 1/3 cup butter Set in refrigerator overnight or 1/4 teaspoon salt ' for several hours before whip­ 1 teaspoon vanilla pmg cream stiffly. Spread be­ ¾ cup nuts, chopped tween layers of cake and on top. Combine sugar, cream, butter and salt. Cook until soft ball stage when tested in cold water. SEVEN MINUTE ICING Remove from heat and cool. Add 2 egg whites flavoring and nuts. 1 scant cup sugar Mrs. Dennis Jacobson 3 tablespoons cold water 2 tablespoons white syrup Vanilla or other flavor, as desired Place first 4 ingredients in top pan of double boiler. Set pan in BOILED FROSTING boiling water in bottom pan, but ¾ · cup sugar

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ANGEL FOOD CAKE RAW APPLE CAKE AND VALENTINE CAKE 2 cups chopped unpeeled apples l ¾ cups egg whites 1 cup sugar 1 ½ teaspoons cream of tartar 1 egg ½ teaspoon salt ½ cup cooking oil 2 cups sugar 1 ½ cups flour 1 cup cake flour 1 teaspoon soda Vanilla ½ teaspoon salt Beat egg whites, cream of tartar 1 cup nuts and salt until stiff. Gradually add 1 teaspoon vanilla 1 cup sugar. Add vanilla. Sift Sprinkle sugar over apples. Let cake flour with 1 cup sugar. Add stand 30 minutes. Stir in rest. sifted ingredients to egg whites. Add powdered sugar before re­ Fold in well. Bake in tube pan moving from oven. Serve with at 325 degrees for 1 hour. Re­ whipped cream. move from oven and invert pan Mrs. Gordon Burman until cold. For Valentine cake: Divide bat­ ter in 2 parts. Fold in 1 teaspoon vanilla into one part. Fold ½ teaspoon peppermint extract and a few drops of red coloring into other half. Drop batter by spoon­ fulls into pan, alternating pink BLACK WALNUT and white batter. FUDGE CAKE Icing for Valentine Cake: 1 cup sugar 2 ¼ cups sifted cake flour 1 teaspoon corn starch 1 ¾ .cups sugar ¼ teaspoon cream of tartar 1 teaspoon soda 4 tablespoons cold water ½ teaspoon baking powder Cook to soft ball stage. Add 8 or 1 ½ teaspoons salt ► 10 cut marshmallows. Pour over 3 squares chocolate one stiffly beaten egg white. A"dd ½ cup boiling water ½ teaspoon vanilla, 2 drops of 2 teaspoons vanilla pepperimnt extract and a few 2/3 cup buttermilk drops of red food coloring. 4 eggs Spread on cake. This icing nev­ Add 2/3 cup shortening er cracks and is not sticky. , 1 ½ cups black walnuts, finely Mrs. Albin Fars chopped Mrs. Martin Albin Sift t0gether flour, sugar, soda, baking powder and salt. Cut FROSTING chocolate in fine pieces in mixing bowl. Pour on boiling water. Let 2 egg whites stand until soft. Blend. Add shor- 1 cup sugar 1 ' tening and vanilla. Beat until /4 teaspoon cream of tartar smooth. Add buttermilk, all but 1/3 cup boiling water 1/4 cup. Add dry ingredients. Beat egg whites stiff. Add sugar Blend at low speed, then beat 2 and cream of tartar. Pour the minutes with mixer. Add eggs boiling water over the egg white and remaining milk, blend and mixture and beat for 10 minutes. then beat 2 minutes longer. Fold Add your desired flavoring. in chopped nuts. Bake . at 350 Mrs. Orland Ganschow degrees 35 to 40 minutes. Mrs. Lyle Elofson

-73- ' f f APPLE SAUCE CAKE BUTTERSCOTCH WALNUT CAKE ½ cup shortening ' 1 cup sugar 2 cups dark brown sugar 1 ½ cups apple sauce, sweetened 2/3 cup butter or other shortening 1 teaspoon soda 4 eggs, unbeaten • 2 eggs 1 cup chopped nuts 2 cups flour 1 cup milk • ½ teaspoon cinnamon 2 2/3 cups sifted flour ½ teaspoon cloves 4 teaspoons baking powder ' ¼ teaspoon allspice ¼ teaspoon salt ½ teaspoon salt 2 teaspoons vanilla '1 2 tablespoons cocoa, optional Cream butter and sugar until 1 cup raisins, chopped fluffy, add eggs one at a time. ½ cup nut meats, chopped Beat until smooth. Add sifted dry ' Cream shortening and sugar. Add ingredients, alternately with milk. eggs. Sift flour, soda, salt, cocoa · Add vanilla and nuts. Bake in lay­ and spices together. Add flour ers or loaf at 375 degrees for 30 mixture alternately with apple­ to 35 minutes. sauce to creamed mixture. Fold Frosting: in raisins and nuts. Pour into ¼ cup soft butter greased cake pan and bake at 3 cups sifted confectioner's sugar 350 degrees for 35 minutes. ½ teaspoon instant coffee dis­ -Mrs. Martin Burkman, Mrs. solved in Price, Helen Johnson, Gertrude ¼ cup hot water Jensen Decorate with .walnut halves. Mrs. Duane Vanderhoff iii BURNT SUGAR CUP CAKES 2 eggs BUTTERMILK CAKE 4 1 cup sugar 2 cups sugar 1 ½ cups flour 1 cup shortening 1 teaspoon baking powder 1 egg 1 cup sour cream (thick) 2 cups buttermilk 1 teaspoon soda 3 cups flour, sifted 2 tablespoons burnt sugar ¼ teaspoon salt 1 teaspoon vanilla 2 teaspoons soda Beat well eggs and sugar, add 1 teaspoon baking powder soda to cream, add· baking pow­ 1 teaspoon cinnamon der to flour. Add alternately to 1 teaspoon cloves beaten eggs and sugar. Makes 1 cup raisins 24 cup cakes. Bake at 350 degrees 1 cup chopped nuts 20 to 25 minutes. Cream shortening and sugar and To burn sugar: 3 cups sugar in add egg, buttermilk and :flour skillet and heat until medium which has been sifted with other brown, add 1 ½ cups hot water, dry ingredients. Soak raisins in cook until jelly-like. Keeps in hot water and add. Bake 45 min­ jar indefinitely. utes at 350 degrees. Mrs. Erwin Ronell Mrs. Selma Johnson

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DUTCH APPLE CAKE BUTTERSCOTCH CHEWY CAKE 1 cup sugar 4 eggs ½ cup shortening (part butter) 2 cups brown sugar, firmly pack- 2 eggs ed 1 ½ cups flour 1 tablespoon butter 2 teaspoons baking powder 1 ½ cups flour, sifted ¾ cup milk 1 ½ teaspoons baking powder Pinch of salt 1 ½ cups pecans 2 apples, sliced 1 teaspoon vanilla Mix together and put in greased Toppings 9xl2 pan. Beat eggs with rotary beater in Topping: top of double boiler 'til blended. 1/4, cup brown sugar Stir in sugar and butter. Stir un­ ¼ cup white sugar til hot, about 5 minutes. Remove 1 tablespoon cinnamon from heat. Sift togeiher flour and Bake 30 minutes at 350 degrees. baking powder. Add to cooked Mrs. Dallas Young mixture. Add vanilla and mix Mrs. Elmer Bachman until all is well blended. Fold in pecans. Turn in io well greased and floured l 3x9 inch pan. Bake at 350 degrees from 25 to 30 min­ utes. Serve with whipped cream, ice cream, Qr sprinkle with sifted powdered sugar while still warm. Mrs. Wilbert Clow

CHOCOLATE CHIP CAKE 1 cup dates 1 teaspoon soda 1 cup hot water 1 cup butter or oleo MOTHER'S BURNT SUGAR 1 cup sugar CAKE 1 ¾ cups flour 2 eggs ½ cup butter 1 ½ ablespoons cocoa I½ cups sugar 1 cup chocolate chips 2 eggs ½ cup nut meats 2 level teaspoons baking powder 1 teaspoon vanilla 1 cup water Dash of salt 2 ½ cups flour Add soda to dates and pour hot 3 tablespoons burnt sugar t water over them and let stand I teaspoon vanilla untl cool. Cream sugar, butter, Burn sugar by placing ¼ cup su­ and then combine with dates, gar in pan over heat. Let stand flour, eggs, cocoa and vanilla. until it throws off a blue smoke. Add ½ cup chips. Place in a Add 1/4 cup hot water and let greased and floured pan 9xl3. · melt. Sprinkle top wih rest of chips Frosting: and ½ cup nut meats. Bake 40 I cup sugar minutes at 350 degrees. Needs ½ cup cream no frosting. -Mrs. E. A. Pearson Burnt sugar, left over from above. Mrs. Wilhelm Nelson let boil unil thick. Beat until Mrs. Gary Elofson creamy. -Peterson Sisters

-75- f • • FLUFFY BANANA CAKE CHOCOLATE APPLESAUCE ' 3 small ripe bananas mashed fine CAKE 2 cups white flour 1 cup sugar ½ teaspoon soda ¼ cup shortening ½ teaspoon baking powder 1 egg ½ teaspoon salt ¼ teaspoon nutmeg ½ cup shortening, soft butter or ¼ teaspoon cinnamon margarine ¼ teaspoon cloves 1 ½ cups white sugar ½ teaspoori salt 2 eggs, unbeaten ¾ cup applesauce (unsweeten- 1 teaspoon vanilla ed) ¼ cup buttermilk or sour milk 1 cup flour ½ cup nut meats, chopped 1 heaping tablespoon cocoa Mix all the ingredients together. 1 teaspoon soda Beat hard until fluffy. Pour into Nuts, raisins or dates may be ad- cake pan and bake at 350 degrees ded. for 30 minutes or until done. Cream shortening, sugar and Mrs. Wynard Vanden Brink egg. Sift together dry ingredi­ ents and mix wih creamed mix­ ture. Bake at 350 degrees. Mrs. Wally. Lundgren CHOCOLATE CAKE · ½ cup chocolate, grated Boiling water 1 ½ cups sugar ½ cup butter 1 teaspoon baking powder CHOCOLATE 2 cups flour SOUR CREAM CAKE ½ cup buttermilk 1 ½ cups sour cream 1 teaspoon soda 3 eggs 1 teaspoon cinnamon ½ cup cocoa in boiling water to 3 eggs make a thick paste Fill cup with chocolate with boil­ 1 teaspoon soda ing water. Let cool. Mix all in­ 1 ½ cups sugar gredients in usual manner. Bake ½ teaspoon salt 25 minutes. 1 · teaspoon vanilla Mrs. Lester Gravelle 2 scant cups flour · Filling for Cake--Cream Nut Frosting: 1 cup sugar 1 cup cream BANANA CAKE TOPPING 5 tablespoons flour .2 medium fully ripe mashed ba- 3 or 4 egg yolks nanas ½ teaspoon vanilla ¾ cup sugar Chopped nuts 1 egg white Cook above on low heat, adding Dash of salt nuts just before using the filling. Combine, all ingredients, beat un­ This frosting will keep for two til thick and fluffy and serve on months in refrigerator. Variation top of gingerbread, spice, apple­ can be made by adding some sauce and angel food cake. fudge frosting to this. Mrs. J. L. Holscher Mrs. Algot Zingmark

-76- CHOCOLATE CAKE CHOCOLATE MASHED POTATO CAKE (This is the teenagers' delight­ a new way of baking chocolate Large Loal or 3 Layer Cake flavored cake.) 1 cup shortening 1 ½ cups sifted all purpose flour 2 cups sugar 3 tablespoons cocoa 4 eggs 1 cup sugar 1 cup mashed potatoes 1 teaspoon soda 2 ½ cups flour ½ teaspoon salt 1 ½ teaspoons baking powder 1 teaspoon vinegar 1 teaspoon soda 1 teaspoon vanilla 1 teaspoon nutmeg 5 tablespoons salad oil 1 teaspoon cinnamon 1 cup water 1 teaspoon cloves Sift first five ingredients into a ½ teaspoon allspice greased 8 inch square cake pan. 1 cup milk Make three depressions in dry in­ 1 teaspoon vanilla gredients. Pour vinegar into 1 teaspoon lemon one, vanilla into another, salad oil 1 cup raisins in the third. Pour water over all. ½ cup cocoa Mix well, until smooth. Bake in 1 cup nut meats, chopped moderate oven (350 degrees) 35 Cream shortening and sugar. Add minutes. When cool, frost or eggs and mashed potatoes. Sift serve with ice cream and choco­ together flour, baking powder, late sauce. Makes 9 servings. soda and spices. Add alternately Mrs. Leonard Johnson with milk to the creamed mixture. Add vanilla, lemon, raisins, cocoa and nuts. Mix well. Put in cake pan. Bake at 375 degrees 25 to 30 minutes. -M rs. John Finch

RED DEVILS FOOD CAKE 1 ½ cup white sugar ½ cup shortening 2 eggs 2 squares melted chocolate 1 cup \Cold water 1 ½ teaspoon soda (put in cold QUICK DEVILS FOOD water), or 1 teaspoon soda and ½ teaspoon cream of tqrtar ½ cup soft butter 2 cups cake flour 1 ½ cups sugar ½ teaspoon salt 1 cup sour milk 1 teaspoon vanilla 1 teaspoon soda Cream sugar and shortening well 2 eggs and add eggs, salt and vanilla. 2 cups f19ur Beat. Add melted chocolate, then' 3 heaping tablespoons cocoa flour and water alternately and Vanilla beat. Bake 45 minutes at 350 de­ Dissolve soda in a little hot wa­ grees. Wait until cake is cold ter. Put all ingredients in Jnixing before you cut it, if you want it bowl and beat thoroughly. Bake red. -Mrs. Leser Froke in moderate oven. Mrs. Meda Wikner Ada R. Englund

-77- CHOCOLATE CAKE DEVILS FOOD CHIFFON 2/ 3 cup shortening ¾ cup boiling water 1 ½ cups sugar ½ cup cocoa 3 eggs 1 cup egg whites (8 to 10 eggs) f 2 ½ squares • bitter chocolate ½ teaspoon cream of tartar 2 1/4, cups cake flour 1 ¾ cups sifted cake flour 1 teaspoon soda 1 ¾ cups sugar ' 1 teaspoon salt 1 ½ teaspoon soda 1 ¼ cups buttermilk l teaspoon salt Cream shortening, sugar and ½ cup salad oil eggs until fluffy. Blend in melted 8 to 10 egg yolks ' chocolate. Sift cake flour. Sift 2 teaspoons vanilla together flour, soda and salt. Combine boiling water and co­ Blend dry ingredients alternately coa. In a large mixing bowl, beat ' with buttermilk. After all is well egg whites with cream of tartar mixed, pour into 9xl3 inch pan·. until very stiff. Sift together cake • Bake at 350 degrees 40 to 45 min­ flour, sugar, soda and salt. Put utes. -Mrs. James Mathison in mixing bowl. Make a well in center. Pour in salad oil, egg yolks, cocoa mixture and vanilla. Beat well. Fold flour mixture into ' beaten egg whites. Blend well. Pour into ungreased 10 inch tube ' pan. Cut through batter several times with knife to remove air pockets that may have formed. Bake at 325 degrees for 55 min­ ORANGE FRUIT CAKE utes. Increase heat to 350 de­ grees and bake 10 to 15 minutes ½ cup butter or oleo longer. When cake springs back 1 cup sugar when lightly touched with finger, 2 eggs cake is done. Invert pan to cool. 2 cups flour Remo_ ve cake. May frost with 1 teaspoon salt fluffy white icing. 1 teaspoon soda Mrs. James Carlson ½ teaspoon baking powder 1 cup buttermilk or sour milk 1 orange (ground) 1 cup raisins Beat shortening and sugar. Add eggs. Then add flour, salt, baking powder, soda and buttermilk, a FOOD CAKE little at a time. Add raisins and DEVIL'S orange last. Bake at 350 degrees 2 cups sugar 30 to 40 minutes. ¾ cup butter Frosting for Orange Fruit Cake 6 egg yolks 3 tablespoons butter ¾ cup water 1 cup brown sugar l ¾ cups flour 3 tablespoons sweet cream Pinch of salt 1 cup powdered sugar ¼ pound melted chocolate Mix all of acove ,and put on cake 2 teaspoons baking powder while cake is still hot. 6 egg whites Mrs. David Lawrence Alma Anderson

-78- RED CHOCOLATE CAKE FRUIT CAKE ½ cup shortening 1 pound Brazil nuts 1 ½ cups sugar 1 pound English walnuts l 2-oz. bottle red food coloring 1 pound dates 2 heaping tablespoons cocoa· 1 ½ cups sugar 1 cup buttermilk 1 ½ cups flour 2 ½ cups flour 1 teaspoon baking powder 1 teaspoon vanilla ¼ teaspoon .salt 1 teaspoon salt 4 small bottles red maraschino 1 teaspoos soda cherries 1 teaspoon vinegar 4 small bottles green maraschino 2 eggs cherries Cream shortening, sugar and 4 eggs, separated and beaten eggs. Make a paste of the cocoa separate and coloring. Add to the creamed (Use cherry liquid) mixture. Add buttermilk alter­ Mix the sugar with the nuts and nately, with the sifted flour and dates, uncut. Sift the dry ingre­ salt. Add vanilla. Add soda to dients- together. Fold together the vinegar, then add to the mixture, whites and yolks, and mix with blending, not beating. Bake 25 the rest of the ingredients and to 30 minutes at 350 degrees, in bake 1 ¼ hour at 350 degrees. two 8-inch cake pans, then cool. Put in 2 bread loaf pans. Split cakes in two through center. Mrs. Maynard Jensen Makes a 4 layer cake. Mrs. Severt Sommervold Mrs. Seth Hall, Jr.

ECONOMY CAKE 1 cup brown sugar ► 1 cup white sugar ¾ cup shortening ► FRUIT CAKE 1 egg, unbeaten 2 cups sugar 2 ½ cups sour milk ¾ cup Crisco 3 teaspoons soda • 2 cups boiled raisins 3 cups flour 1 ½ cups raisin water 1 teaspoon cinnamon 1 cup walnuts 1 teaspoon nutmeg 2 teaspoons cinnamon 1 teaspoon salt 1 teaspoon cloves I cup raisins, ground 2 teaspoons soda in hot raisin -Cream shortening and sugar. Beat water in egg. Add 2 cups sour milk. 2 eggs Mix soda in ½ cup sour milk. 4 cups flour Sift flour, cinnamon, nutmeg and Cream sugar and shortening, add salt. Add soda mixture alternate­ eggs, then raisin water, flour and ly with flour mixture to the shor­ spices, then nuts. Bake 1 hour tening mixture. Fold in raisins. at 300 degrees. Bake in moderate oven. Mrs. Emma Zetterl und Mrs. Lynn Outka

-79- i DATE NUT CUPCAKES QUEEN ELIZABETH S CAKE OR LOAF 1 cup dates, cut up 2 cups dates, pitted l cup boiling water 1 cup walnut meats, chopped l teaspoon soda ' l /3 cup shortening 1 cup sugar 1 cup boiling water 1 cup butter ' 5 tablespoons cold water 1 egg, beaten 1 teaspoon soda 1 teaspoon vanilla ¾ cup brown sugar ½ teaspoon salt 1 teaspoon vanilla 1 ½ cups flour, sifted 1 egg ½ cup nuts, chopped 2 cups flour, sifted Pour boiling water over dates. 1 teaspoon baking powder Add soda. Let stand. Mix the 1 teaspoon salt ingredients in the usual manner. Put dates, nuts and shortening in Do not substitute any other shor­ mixing bowl and pour boiling tening for butter. Blend with date water over and beat until smooth. mixture. Pour into 9xl2 greased Add cold water. Stir in soda, pan. Bake at 350 degrees for 30 brown sugar, vanilla and egg. minutes. Blend well. Sift flour with bak­ Frosting ing powder and salt. Beat the 5 tablesboons brown sugar flour mixture. into the date mix­ 2 tablespoons butter ture until well blended. Pour 5 tablespoons cream · into well greased muffin tins or Mix well. Spread on cake. Broil. paper cups, about ¾ full. Bake Mrs. Jenny Benson at 375 degrees for 20 minutes. Mrs. Arthur Hanson Makes about 2 dozen. Mrs. Martin Evi en Mrs. Soren Clemenson Mrs. Laurel Anderson Mrs. John Finch

SWEDISH OR SNOWFLAKE CAKE ◄ PINEAPPLE UPSIDE DOWN 2 ¼ cups flour CAKE 1 ½ cups sugar 2 · teaspoons baking powder 4 tablespoons butter 1 teaspoon · salt ½ cup brown sugar ½ cup shortening 1 can or 1 cup crushed pineapple 1 cup milk or sliced pineapple with maras- 1 teaspoon vanilla chino cherry in center ½ teaspoon almond flavoring ¾ cup sugar 4 large egg whites . 1 egg, well beaten Sift flour once before measuring . ½ cup milk Sift together flour, sugar, baking 1 ¾ teaspoons baking powder powder, salt and then add shor­ 1 1/4 cups flour tening, milk, vanilla and almond. Dissolve butter and sugar in skil­ Add unbeaten egg whites. Beat let. Over this place pineapple. two more minutes. Bake in 350 Mix the other ingredients and degree oven in 9x l 3x2 inch pa� pour· over first mixture in skillet. or 2 layer pans at 375 degrees for Bake in skillet. Turn out while 25 minutes. -Mrs. Fanny Olson hot. -Mrs. Erwin Voegeli Mrs. Clarence Wagner

-80- PINEAPPLE COCONUT CAKE SOUTHERN COCONUT CAKE 2 ½ cups cake flour ¾ cup shortening 1 ½ cups sugar l ¼ cup sugar 3 ½ teaspoons baking powder 2 ¾ cups flour ¾ teaspoon salt 2 ¾ teaspoons baking powder ¾ cup Crisco 1 teaspoon salt 1 cup liquid ( ½ cup water and ½ 1 cup water cup milk) 1 teaspoon lemon or vanilla fla- 1 ½ teaspoons flavoring voring ½ cup unbeaten egg whites (4) 1 cup coconut 2/3 cup shredded coconut 2 tablespoons milk Add shortening to sifted dry in­ 4 egg whites stiffly beaten gredients, then liquid and flavor­ Cream sugar and shortening. Sift ing. Beat vigorously 2 minutes. dry ingredients and add to cream­ Add egg whites, beating 2 min­ ed mixture alternately with water. utes more, fold in coconut. Bake Soak coconut in milk. Add fla­ in layers or loaf at 350 degrees. voring and coconut to batter. Fold Pineiapple Creamy Icing: in beaten egg whites. Pour into 2 tablespoons shortening prepared pans (2 8-inch layers). 1 tablespoon butter Bake in 350 degree oven for 35 1,4 teaspoon salt minutes. Deliciously completed ½ cup · powdered sugar when filled with lemon filling and Cream these and add alternately: frosted with -7 minute frosting 2 ½ cups powdered sugar sprinkled with coconut. An or­ ½ cup crushed drained pineap­ ange or lemon frosting is also 'ple. Tint with yellow coloring. good. -Mrs. !LeRoy Sundheim Mrs. Edwin Johnson

MOLASSES CAKE LAZY DAISY CAKE 1 cup white sugar 1 ½ cups sugar 1 cup butter ½ cup shortening 2 eggs 1 cup milk 1 cup molasses 2 teaspoons baking powder 1 level teaspoon soda 3 eggs, beaten ½ cup water 2 ½ cups cake flour, sifted ½ cup sour cream 1 teaspoon salt 1 teaspoon cinnamon 1 teaspoon vanilla I teaspoon nutmeg Mix in order given. Bake at 350 I teaspoon cloves degrees for 30 minutes. I cup raisins Topping: ½ cup nut meats, chopped 1/4 cup butter or margarine 3 cups flour 10 tablespoons brown sugar Cream sugar and butter. Add ½ cup coconut eggs and beat. Add soda to mo­ 4 tablespoons milk lasses and beat. Add to sugar Mix ingredients and spread on mixture. Add water and cream. baked cake. Place under broiler Mix spices, raisins, nutmeats and to brown. Watch carefully so flour. Add to the other ingredi­ topping does not burn as it takes ents and mix. Bake in · moderate just a few minutes. oven for 1 hour. Mrs. Burton Burkman Mrs. Ferdinand Larson .

-81- LIGHT FRUIT CAKE JELLY ROLL ½ cup butter or substitute 4 egg yolks ½ ¼ cup sugar .- 1 cups sugar � 1 tablespoon lemon peel ½ teaspoon vanilla ' 1 tablespoon orange peel 4 egg whites 1 tablespoon· citron peel ½ cup sugar 1 cup seedless raisins ¾. cup sifted cake flour ' ½ cup nuts 1 teaspoon baking powder 4 3 cups sifted flour ¼ teaspoon salt 4 teaspoons baking powder Beat egg yolks until thick and ½ lemon colored. Gradually beat teaspoon salt 1 1 cup milk or water in /4 cup sugar and vanilla. Beat 1 teaspoon flavoring egg whites until almost stiff, gra­ 3 egg whites dually add remaining ½ cup su­ Cream butter or substitute. Add gar and beat until very stiff. Fold sugar gradually and cream again. yolks into whites. Sift flour, bak­ Add finely chopped fruits and ing powder and salt 3 times, add nuts and mix well. Sift together to egg mixture; fold in. Bake in dry ingredients and add to first greased, waxed paper lined jelly mixture alternately with milk or roll pan at 375 degrees for 12 min­ water and flavoring. Fold in utes. Turn out on a sugared stiffly beaten e.gg whites. Bake towel and roll up. Unroll, spread in loaf or tube pan in moderate with favorite jelly and reroll. ·oven (325) for one hour. Mrs. Maynard Jensen Alma Anderson

GRAHAM CRACKER CAKE OATMEA.L CAKE ½ cup shortening cup boiling water 1 cup sugar cup quick oatmeal 3 beaten egg yolks ½ cup butter ½ teaspoon vanilla 1 ½ cups brown sugar ¼ cup flour 2 eggs (beaten) ¼ teaspoon salt 1 heaping cup flour 1 ½ teaspoons baking powder 1 --teaspoon soda ¾. cup milk ½ teaspoon cinnamon % cup chopped nuts 1/2 teaspoon salt 24 graham crackers crushed (size 1 teaspoon vanilla 2 ¾ in. square) ½ cup raisins 3 stiffly beaten egg whites Pour -boiling water over oatmeal Cream· shortening and sugar well. and let cool. Cream butter with Add egg yolks, beaten, and va­ brown sugar, and add beaten nilla. Sift flour, salt and baking eggs. Add to oatmea:l mixture. powder together and add to the Then add sifted flour, soda, cin­ creamed mixture. Crush graham namon and salt. Add vanilla and crackers fine and add to above. raisins. Mix well and put in 9x Then add milk and nuts. Last 13 inch pan. Bake at 350 degrees fold in stiffly beaten egg whites. for 35 or 40 minutes. Frost with Line cake pan with waxed paper caramel frosting, and top with and bake 350 degrees for 25 min­ whipped cream. utes (2 layers)--Mrs. J. Schoening Ella Lewison

-82- HOLIDAY GOLDEN FRUIT CAKE 2 ½ cups all purpose flour, sifted ½ teaspoon salt MQ,THER'S ORANGE CAKES 4 teaspoons baking powder 5 eggs 4 tablespoons butter 1 cup sugar 1 cup sugar ½ cup orange juice 2/3 cup milk 1 teaspoon vanilla 2 eggs 1 pound whole figs 2 cups flour 1 pound whole dates 3 teaspoons baking powder 1 pound whole Brazil nuts ¼ teaspoon salt 2 cups walnut halves 1 teaspoon orange extract 1 cup whole candied cherries Grated rind of 1 orar.ge Sift together flour, salt and bak­ Cream shortening and sugar. ing powder. Beat eggs until light Add milk slowly and beat well. and lemon colored. Add sugar Add well beaten eggs. Sift flour, gradually, beating constantly. baking powder and salt. Add to Add dry ingredients alternately creamed mixture. Add flavoring with orange juice. to egg mixture. and grated orange. Mix thor­ Add vanilla. Combine fruits and oughly. Grease individual cake nuts in large bowl. Fold into bat­ tins, put a spoonful of dough in ter. Pour into 2 wax paper lined each and bake in hot oven 15 to 9x5x3 loaf pans. Bake at 300 de­ 20 minutes. When inverted, grees for about 1 ½ hours. Place sprinkle with powdered sugar or on rack and cool 5 minutes before cover with orange icing. If the removing from pans. individual tins are corrugated, the For Lighter Cake cakes are daintier looking. 1 pound golden seedless raisins Orange Icing: . 2 cups · candied cherries, 1 cup 1 ½ cups powdered sugar green and 1 cup red 2 tablespoons boiling water 1 ½ cups ( ½ pound) candied 1 teaspoon lemon juice pineapple Grated rind of 1 orange. Omit figs and dates. Mrs. Alf Jacobson Mrs. Elert Swenson SALAD DRESSING CAKE 2 cups flour ½ cup cocoa 1 ½ teaspoons soda ¼ teaspoon salt 1 cup sugar POUND CAKE ¾ cup salad dressing 2 sticks oleomargarine 1 cup water 2 cups sugar 1 teaspoon vanilla 2 cups sifted flour Sift together flour, cocoa, soda 6 eggs and salt. Cream sugar and salad 3 teaspoons lemon extract dressing. Add flour mixture, wa­ Cream shortening and sugar, add ter and vanilla. Mix well. Bake eggs and flour alternately. Bake at 350 degrees for 30 minutes. 1 ho.ur at 250 degrees. -Mrs. Verne R. Dicky, Mrs. Mrs. Hans Gulbranson Oscar Nelson, Mrs. Henry Nelson

-83- PARTY CAKE RAISIN CAKE 2 teaspoons butter I cup raisins, ground 1 cup milk Grated rind of 2 oranges 4 eggs ½ cup chopped · walnuts 2 cups sugar ½ cup shortening 3 teaspoons· fresh lemon juice 1 cup sugar Grated rind of ½ lemon 2 eggs 2 cups sifted pastry flour 2 cups sifted flour 3 teaspoons baking powder ¼ teaspoon nutmeg Preheat oven to 350 degrees. ¼ teaspoon cinnamon Grease 2 layer cake tins and dust I teaspoon soda with flour. Place butter in the ½ teaspoon sal cup of milk and bring only to a 1 cup sour milk or buttermilk boil. Beat eggs until light, add Cream shortening and sugar, add sugar gradually and continue eggs, add sifted ingredients alter­ beating until it looks like mayon­ nately with sour cream. Add half f naise. Add lemon juice., rind and of nuts, raisins and orange rind. fold in sifted dry ingredients. Save other half for icing. Bake Gradually stir in the hot milk and at 350 degrees for 30 minutes. butter. Bake 30 minutes. Mrs. Raymond Olson Icing: Mrs. Herbert Anderson 4 egg whites, beaten stiff Icing for Raisin Cake 1 cup sugar Half of chopped raisin, nut, or­ · Add sugar gradually and con­ ange rind mixture tinue beating until it forms shiny 2 cups powdered sugar peaks. -Mrs. Augusta Swanson Orange juice enough to make of spreading consistency. �,�,�� Mrs. Raymond Olson ti-� CUSTARD FILLING FOR SPONGE CAKE SPONGE OR SUNSHINE 4 1 ½ cup sugar 3 egg yolks 2 cups bread sponge 4 ½ cup sugar 1 cup butter ¼ teaspoon salt 2 eggs 1 teaspoon vanilla 1 square chocolate 1 pint milk 1 ½ cups flour 1 tablespoon gelatin 1 cup raisins 1 cup whipped cream 1 teaspoon soda in Pecans 2 tablespoons vinegar 4 Cherries ¼ teaspoon cloves Mix yolks, sugar, salt and vanilla. ¼ teaspoon -cinnamon Beat hard. Scald milk and pour ¼ teaspoon allspice over yolk mixture. Add soaked Cream butter and sugar, add gelatin. Boil 10 minutes, stirring yolks,· bread sponge and choco­ constantly. Cool until stiff. Beat late. Mix well and add soda mix­ into whipped cream. Use as filler ture. Mix flour and spices and between layers and also to frost add loosely. Then fold in beaten the cake. Decorate with pecans egg whites and bake in moderate and cherries-Mrs. David Davoux oven. -Mrs. Bert Cole

.-84- SALTED ·PEANUT CAKE l /3 cup shortening 1 cup sugar SPONGE CAKE 1 ¾ cups flour 6 egg yolks 1 egg ½ cup cold water 1 teaspoon soda 1 ½ cup sugar 1 cup sour milk ½ teaspoon vanilla l cup salted red-skin peanuts, ½ teaspoon orange or lemon ex- ground tract Cream shortening and sugar. Add 1 ½ cups sifted cake flour eggs. Sift dry ingredients. Add ¼ teaspoon salt alternately with milk. Fold in 6 egg whites nuts. Bake at 350 degrees for 35 ¾ teaspoon cream of tartar minutes. Frost with browned but­ Beat egg yolks until thick and ter frosting. -Mrs. R. C. Grant lemon colored. Add water and continue beating until very thick. Gradually beat in sugar, then ex­ SOUR CREAM SPICE CAKE tracts. Sift flour with salt 3 times, · fold. into egg yolk mixture a lit­ 2 cups brown sugar tle at a time. Beat egg whites un­ ½ cup butter il foamy, add cream of tartar and 3 eggs beat until they form moist glossy 1 cup sour cream peaks. Fold into first mixture, 1 cup sour milk turning bowl gradually. Bake at 3 teaspoons soda 325 degrees about 1 hour in un­ 1 teaspoon baking powder greased 10-inch tube pan. Invert 1 cup ra1sms to cool. -Mrs. M. D. Jensen ½ cup nut meats, chopped Mrs. Ernest Anderson 3 teaspoons cinnamon 1 teaspoon cloves SPICE CAKE 3 cups flour Mrs. Erwin Voegeli ½ cup shortening 1 cup sugar 2 eggs well beaten WHITE CAKE 1 teaspoon vanilla 2 cups flour 1 ½ cups white sugar ½ teaspoon salt ½ cup shortening 1 teaspoon baking powder 2 ½ cups flour ½ teaspoon cinnamon Dash of salt Pinch of cloves and nutmeg 1 cup cold water 2/3 cup nut meats 4 egg whites Grated rind and juice of 1 orange 3 teaspoons baking powder ► 1 teaspoon soda 1 teaspoon vanilla 1 cup raisins cooked in enough Mix first four ingredients like a water to make 1 cup pie crust until crumbly. Add wa­ Put soda in raisin water and let· ter and beat for 5 minutes. Beat ► cool. Cream shortening and add egg whites until stiff enough to sugar and eggs and then dry in­ stand in peaks, add baking pow­ gredients, orange, nut meats, der to eggs and fold into above and put raisins in last. Bake 45 batter. Bake in 9x.12 prepared to 50 minutes at 300 degrees. pan at 350 degrees for 35 to 40 Mrs. Lewis Jenson minutes. -Mrs. Dewey Johnson

-85- ► f GOLDEN SPONGE CAKE SPICE CAKE f 11 egg yolks 2 ¼ cups sifted cake flour 2 cups sugar 1 teaspoon baking powder 1 cup scalded milk ¾ teaspoon baking soda f ½ teaspoon lemon 1 teaspoon salt ½ teaspoon vanilla ¾ teaspoon cloves 2 ¼ cups sifted cake flour ¾ teaspoon cinnamon 2 teaspoons baking powder Pinch of black pepper ½ cup rneltea butter ¾ cup butter ¼ teasooon salt ¾ cup brown sugar, firmly Beat e·.-jg yolks with sugar urJ.J packed very fluffy and ligrli colored. Add cup granulated sugar slightly cooled rmlk, a little ai a 1 teaspoon vanilla extract time sc egg yolk won't cook. Aa.d 3 eggs flavoring. Sift flour, salt, bakmg 1 cup buttermilk or sour milk powder toqether 3 times. Add tu Heavily grease and flour bottoms yolk rr,hcture. LnsUy_. fold in l.:.1t­ and sides of three 8-inch cake ter caretully. Tum mto 3 greased pan. Sift flour with baking pow­ layer cake pans, !med with WctX der, soda, salt, cloves, cinnamon paper, and. gre,3.SP-d again. Bake. and pepper. Cream butter, add in 350 degree overJ for about 25 brcwn sugar, then white sugar minutes. Can n1s0 be baked in until it looks like whipped cream. large sheet pans. ----Alice Nelsen Add vanilla. Continue beating until mixture is fluffy. Add un­ beaten eggs, one at a time, beat­ ing hard after each addition. Sift l /3 of flour mixture into batter ant stir it in. Do not beat. Add ½ of buttermilk and stir it in. Repeat these operations, ending with flour. Pour batter into greas­ ed pans. Bake at 350 degrees 30 to 35 minutes, or until cake YELLOW CLOUD CAKE edges leave sides of pans. 4 eggs Mrs. Alf Jacobson 2 cups sugar 2 cups sifted cake flour 2 teaspoons bakmg powder ½ teaspoon salt 1 teaspoon vanilla NEVER FAIL CARAMEL 1 cup scalded milk 2 tablespoons melted butter FROSTING Beat eggs until light and lemon colored; gradually add sugar, ¾ cup brown sugar · continue beating 10 minutes, add ½ cup melted butter vanilla. Add sifted dry ingredi­ ¼ cup cream or evaported milk ents, lastly hot milk to which you Boil together until it comes to a have added the melted butter. good boil. Then boil 1 minute. Stir only to blend. Bake in a Beat in confectioners sugar and greased 9xl4 pan, 350 degrees beat until right consistency to for 30-35 minutes. Frost or serve spread. with whipped cream. Mrs. Waldemar Peterson Mrs. Erwin Renell

-86- PRUNE CAKE TOASTED SPICE CAKE ¾ cup soft butter or other shor- ¾ cup shortening tening 2 cups light brown sugar I cup sugar 2 eggs 3 tablespoons sour cream 1 ½ cups sour milk I teaspoon soda 1 teaspoon soda 1 ¾. cup flour 1 teaspoon baking powder ½ teaspoon nutmeg I teaspoon cinnamon ½ teaspoon cinnamon ½ teaspoon cloves 1 ½ teaspoon allspice ¼ teaspoon allspice Combine the above by hand, ½ teaspoon salt then use medium speed on mixer 1 teaspoon vanilla for 2 minutes. Add 3 eggs, beat 2 1/3 cups flour 2 minutes more. Add 1 cup stew­ Cream shortening and sugar, sep­ ed, cut-up prunes, and mix by arate eggs, add vanilla to yolks, hand. Bake in two 9-inch layers beat until well mixed with sugar or loaf pan about 30 minutes at mixture. Add the sour milk, in 350 degrees. which the soda has been dissol­ Filling for Layers: ved, alternately with the flour I egg which has been sifted with the ½ cup sugar baking powder, spices and salt. ½ cup sour cream Mix until smooth. Pour into a ½ cup cut raisins greased pan Spread over the ½ cup nuts meringue and bake in moderate Combine all but nuts and cook oven 45 minutes. until thick, add nuts, cool and Meringue: spread. 2 egg white,s Frosting: 1 cup brown sugar 1 ½ cups sugar Pecans 1 egg white Beat egg whites until they hold l /3 cup water a point. Add sugar and continue ¼ teaspoon cream of tartar beating until smooth. Spread ½ teaspoon vanilla over batter and top with pecans. Cook over hot water, beating con­ Mrs. Martin Burkman stantly. Add vanilla, beat and Mrs. William Lorenzen spread. -Mrs. Lincoln Twedt

BROWN SUGAR ICING SOUR CREAM FROSTING OR FILLING 1 cup brown sugar 3 tablespoons wate.r._ cup sour cream 2 egg whites 2/3 cup sugar Walnut meats, finely chopped 4 egg whites Boil sugar and water 3 minutes. 1 egg Beat egg whites until stiff. Add vanilla syrup to egg whites in ¼ por­ nuts ► tions, .beating well after each ¼ Combine and boil until thick, portion. After spreading on cake, stirring constantly and carefully sprinkle with Jhe finely chopped as it burns readily. walnuts. -Mrs. Oscar Nelson -Mrs. Hattie Lifto

--87- , BOILED RAISIN CAKE MERINGUE CAKE f Boil 1 cup raisins, cool 74 cup shortening f 1 cup sugar 2 cups brown sugar 1 !:1 2 egg yolks cup butter f 2 eggs, beaten 1 teaspoon soda l % cups sour milk l teaspoon cinnamon 1 ½ teaspoon nutmeg 2 " cups flour • 1 teaspoon soda l teaspoon baking powder 2 cups flour ½ teaspoon cloves 1 1 !1 teaspoon salt ,. teaspoon cinnamon 1 teaspoon vanilla 1, teaspoon salt 11::> cup chopped walnuts l teaspoon vanilla 1 cup Juice from cooking raisins Blend shortening and sugar. Add Mix in the usual order. If not egg yolks. Dissolve soda in sour enough juice add water to make milk. Add milk alternately with 1 cup. Sprinkle a little flour on sifted dry ingredients. Add van­ 4 cooked raisins before adding to illa. Mix well. Pour into greased mixture. floured BxlO pan. Top with Mrs. Leonard Karli "Brown Sugar Meringue" and bake at 350 degrees from 45 to 50 minutes. ORANGE LARD CAKE Meringue 2 eggs, separated 1 cup light brown sugar ½ cup sugar 2 egg whites 4 '/, cup lard ½ cup nuts, chopped 2 ½ cups sifted cake flour Beat egg whites until they hold 1 cup sugar a point. Sift in sugar, beat until 2 ½ teaspoons baking powder smooth. Spread over batter. 1 teaspoon salt Sprinkle nuts over top. 1 Mrs. Henry Hanson ., teaspoon baking soda ¾ cup milk 1f.i cup orange juice (fresh) ¼ teaspoon almond extract Beat egg whites until frothy; gradually beat in ½ cup sugar, 4 Continue beating until stiff and glossy. In another bowl, stir lard to soft­ en, add sifted dry ingredients and milk. Beat one minute, medium speed, on mixer. Add juice, yolks and extract. Beat one more min­ ute. Fold in egg white mixture. Pour in two 9 inch layer pans, that have been greased and floured and bake at 350 degrees. If using a l 3x9 pan, bake at 350 degrees for 30 to 35 minutes. Mrs. Waldemar Peterson

-88- - - - - � � � � � � � � � � � � � � ...... �- � ;f)

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-90--:- •

DIVINITY EASY DIVINITY 2 cups white sugar 3 cups sugar ½ cup water ¾ cup light corn syrup 1 /3 cup white syrup ¾ cup water 2 egg whites 2 egg whites ¼ teaspoon cream of tartar 1 package strawberry or rasp­ ½ teaspoon salt berry Jello 1 teaspoon vanilla 1 cup chopped nuts ¾ cup broken walnuts ½ cup coconut Boil sugar, water and syrup Mix sugar, syrup, and water uhtil it crackles in water. Pour and cook to boiling point. Con­ over stiffly beaten whites of eggs tinue cooking to hard ball (stir­ to which the salt and cream of ring often) when tried in cold tartar have been added. Beat water. Have ready beaten egg until stiff. Add vanilla and nuts. whites to which the dry jello has Drop by spoonsful on waxed been added gradually. Beat until paper. Work rapidly when this mixture holds its shape. Stir in is ready to spoon out. nuts and coconut and quickly Edna Nelson pour into a greased pan. Mrs. Herbert Clementson DIVINITY PUFFS 2 ½ cups white sugar ¼ cup white syrup ½ cup cold water Boil together until it spins a real thin thread. Pour .half of it over 2 well beaten egg whites. Boil rest of syrup until almost a brittle ball when dropped in cold water. Pour rest of this into egg white CHRISTMAS PUDDING CANDY mixture. Beat until ready to drop from spoon. Add flavoring and 3 cups sugar nuts if desired. a especially like 1 cup light cream black walnut flavoring and nuts.) 1 heaping tablespoon butter Drop from spoon on waxed 1 teaspoon vanilla paper. -Mary Ann Benson 1 pound dates 1 pound figs 1 pound raisins 1 pound coconut 2 cups nuts Cook sugar, cream and butter to a soft ball stage. Beat until FUDGCICLES creamy. Then · beat in fruits, nuts and vanilla. If coconut is 1 package chocolate pudding mix coarse, it is better to grind it be­ 3 cups milk fore mixing �t in. When well ½ cup white sugar mixed together roll as for meat 1 cup heavy cream, whipped loaf. Wrap in damp cloth, then Add milk and sugar to pudding in waxed paper. Put away to mix, cook as directed, cool and ripen for at least two weeks. fold in the whipped cream. Pour When serving it may be sliced into molds and freeze. into squares or oblong pieces. Mrs. Fanny Olson Alma E. Anderson_

-91- LIGHT FUDGE CANDY BUTTER-NUT CRUNCH 2 cups white sugar ½ cup sugar 1 cup cream ¼ teaspoon salt 3 tablespoons white syrup ½ cup water Boil to a soft ball stage, then beat ½ cup butter or margarine until stiff. Add cocoanut or nuts 1 cups nuts, finely chopped or both. Pour into a gre.ased pan. 1 package chocolate chips or Mrs. Francis Karli Hershey bars or Baker's "Dot" CHOCOLATE COVERED chocolate, melted. Combine sugar, salt, water and CHERRIES butter in a heavy sauce pan. 1 pound powdered sugar Cook to crack stage or 285 de­ ¼½ pound butter grees ½on a candy thermometer. teaspoon vanilla Add cup nuts, optional. Pour 4 tablespoons cream onto a buttered cookie sheet. 2 squares semi-sweet chocolate Over this pour the melted choco­ 1 package chocolate chips late. Sprinkle wi.'th remaining Paraffin, 2 inches square nuts. Break into small pieces. Cherries Mrs. Palmer Karli Mix powdered sugar, butter, vanilla and cream thoroughly. Melt .chocolate and paraffin. First MINTS roll cherries in powdered sugar 1 package powdered sugar mix and then roll in chocolate 3 egg whites mix. Mint flavoring Mrs. Gust Gylfe Beat egg whites until stiff. Add powdered sugar and drop of mint flavoring. May divide and add CHOCOLATE DIP CANDY different fruit colorings_ Roll into small balls, press flat and crease 1 lb. powdered sugar wlth fork. Makes about 75. ½ cup butter Mrs. Bill Dawley Work like pie dough. Add 3 teaspoons cream or milk CANDY and · mix in with your hands. Add CEREAL vanilla, maple or peppermint fla­ 5 cups Corn Flakes voring or a Ii ttle cocoa or coco­ 3 cups Rice Krispies nut. Mix and form into small balls or make different shapes ½% lb. salted peanuts lb. Flake Coconut for different flavorings. Chill 1 Mix together in large bowl. to 2 hours. Melt½ 2 squares baking In a heavy kettle put: chocolate, cup chocolate 1 cup sugar chips, 3 teaspoons butter and a l. cup thin cream 2 inch square of paraffin over 1 cup white syrup hot water. Dip centers into the · Bring to a hard ball stage. chocolate until coated- using a Remove from heat. fork. Put on wax paper to cool. You may also use maraschino Add½ 1 teaspoon vanilla flavoring teaspoon coconut flavoring cherries and nuts. Drain cherries Pour this over cereals and work very well and then blot with fast until all are coated. Pack paper towels. Coat cherries or immediately into a large buttered nuts with the powdered sugar pan. Cool and cut. mixture and dip into chocolate. Ella Lewison Mrs. Duane Rogness

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HOLIDAY FUDGE 2/3 cup evaporated milk 1 ½ cups sugar FUDGE ¼ cup butter 2 cups sugar ¼ teaspoon salt 2 squares chocolate ¼ pound marshmallows ½ cup milk 1 ½ cups chocolate bits ¼ cup white syrup 1 teaspoon vanilla ¼ teaspoon salt 1 cup walnut meats, chopped 1 teaspoon vanilla Mix milk sugar, butter, salt and Nut meats, chopped marshmallows. Bring to a boil Mix and boil the abcve ingredi­ and boil 5 minutes, stirring con­ ents until the soft ball stage when stantly. Remove from heat. Add tested in cold water. Cool slight­ chocolate bits and stir until melt­ ly. Add vanilla. Beat until ed. Add vanilla and walnuts. thickens. Fold in nuts. Pour into Spread in buttered 8 inch pan. buttered pan. Hardens quickly. Cool. Makes about 2 pounds of Mrs. Lyle Elofson fudge. -Miss Esther Hanson FUDGE Place in a large bowl: 2 packages chocolate chips SEA FUDGE 3 squares bitter chocolate, shaved 2 cups sugar 1 cup nuts 12 marshmallows 1 jar marshmallow creme One 6•ounce can evaporated milk 1 teaspoon vanilla 1 package, chocolate chips Place in a large kettle: ¼ pound butter or oleo 1/4, pound butter (optional) 1 teaspoon vanilla 4 ½ cups sugar 1 cup nuts 1 large can carnation milk Mix sugar, marshmallows and Bring to a boil for about 5 min­ milk. Boil 10 minutes over me­ utes at a rolling boil, then pour dium heat. Pour over the com­ over ingredients in the bowl, and bined other ingredients. stir until the chips have dis­ Mrs. Elert Swenson solved. Mrs. Eugene Swenson Mrs. Herbert Anderson PEANUT BUTTER FUDGE CANDY TOFFEE 2 ½ cup butter cups white sugar ¾ cup brown sugar. 2/3 cup sweet milk Boil 7 minutes stirring constantly Boil to soft ball stage. Remove , from heat and add 1 teaspoon Pecans, enough to cover bottom of pan vanilla and 1 cup peanut butter. 6 oz. package of chocolate chips - Stir well. Add 1 cup marshmal­ Chop pecans fine, cover bottom low creme. Mix well and fast of 7x9 inch pan. Pour cooked as it th 'ckens quickly. Spread in mixture over nuts. Add choco­ buttere:l. pan. One may put nut late chips over the mixture. meats on top or add ¼ teaspoon Cover with foil until the chips black walnut flavor when mixing. are melted. Spread over the Coo� and cut in squares. mixture -Edith Olson Ella Lewison

-93- QUICK FUDGE 4 POUNDS OF FUDGE 1 4 cup margarine 4 cups sugar 1 package butterscotch or choco- 1 can evaported milk late pudding ¼ cup butter �--! cup milk 2 packages chocolate chips 1 % cup powdered sugar 1 pint marshmallow creme 1,.i, teaspoon vanilla 2 tablespoons vanilla nuts (optional) 2 cups nuts Melt margarine, add pudding, stir Cook sugar, milk and butter to a unt.l well blended, add milk, soft ball stage. Add chocolate bing tc a bubbling boil, stirring chips and stir until melted. Add constantly. Boil 1 minute. Re­ marshmallow creme and vanilla. move from heat, add sugar, stir Fold in nuts. Pour into pans to until blended, add vanilla and cool. -Mrs. Vernon Elo1son nuts. Pour quickly into a but­ tered _pan, cool, cut into squares. This makes 11/s pounds of deli­ cious fudge. May use lemon MILLION DOLLAR FUDGE pudding and coconut. Mrs. Sid Angus 4 cups sugar 1 can Carnation Milk, large size 2 bars German chocolate 2 packages chocolate chips 1 can or iar marshmallow creme, pint size ½ cup walnuts, chopped 2 tablespoons butter 1 teaspoon vanilla DIVINITY Cook sugar and milk at a rol­ ling boil for 7 minutes, stirring all the time. Remove from heat 2 ½ cups sugar and add bars and chips. After ½ cup water these have dissolved add marsh­ % cup corn syrup mallow creme. Mix thoroughly. ½ teaspoon vinegar Add butter and vanilla. Fold in 2 egg whites walnuts. Pour onto buttered pan. ½ teaspoon salt Mrs. A. M. Sorensen ½ teaspoon cream of tartar 1 teaspoon vanilla Nut me1ts, chopped Mix sugar, water, syrup and vine­ gar. Cook until it spins a thread. PARTY MIX Pour ½ into 2 beaten egg whites to which has been added the pound butter or margarine salt and cream of tartar. Beat with pound Spanish peanuts electric mixer. Cook the other box Wheat Chex half of syrup until it is brittle in box Rice Chex cold water when tested. Beat box Cheerios this into the egg white mixture. package pretzel sticks Add vanilla and nuts. Drop by Mix ingredients. Bake at 250 teaspoon onto waxed paper. degrees for 2 hours. Stir occasion­ Mrs. Dwane Sanford ally. --Mrs. Leonard Tacobson

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GOOD FUDGE PEANUT CLUSTERS 2 squares Baker's Unsweetened package chocolate pudding chocolate (powdered form) ¾ cup milk cup sugar 2 cups sugar ½ cup evaporated milk or cream Dash of salt 1 tablespoon butter 2 tablespoons butter 1 CUR salted peanuts 1 teaspoon vanilla Cook· chocolate pudding, sugar, Melt chocolate in milk over milk and butter to a rolling boil, low heat, stirring constantly until about 3 minutes. Remove from blende

_95::-_ MOUNTAIN MIX POPCORN BALLS Children's Afternoon Snack 1 cup white syrup ½ cup ra1sms 1 cup brown sugar ½ cup shelled peanuts ¼ cup water ½ cup semi sweet chocolate 1 teaspoon vinegar pieces Cook until hard ball stage, re­ 2 cups pepped corn move and add 2 tablespoons but­ ½ cup jelly beans ter. Sufficient syrup for 2 quarts ¼ cup miniature marshmallows of popcorn. ¼ cup sugar coated cereal Mrs. Marvin Johnson Toss lightly together. Put in 6 indiv'du:i.l sandwich bags. Mrs. Robert Swenson MARSHMALLOW POPCORN BALLS TAFFY CANDY l to 1 ½ cups popcorn 1 cup white Karo syrup 1 teaspoon salt 2 cups sugar ¼ cup butter 1 tablespoon vinegar ½ to 1 pound marshmallows 1 tablespo.::m butter Few drops vanilla Boil syrup, sugar and vine<;rar Food coloring if desired until a hard ball forms in water, Pop corn. Sprinkle with salt. add butter and cool. Add choco­ Melt butter and marshmallows in late if desired. Use butter on a pan. Add flavoring and food hands to pull the taffy. coloring, if desired. Pour marsh­ Mrs. Raymond Olson mallow mixture over popcorn. Mix well. Make into balls, but­ tering or rinsing hands often in warm water to prevent stickiness. POPCORN BALLS Miss LaVonne Karli Mrs. Victor S. Olson (Easy, Never-fail) 1 cup sugar 113 cup white corn syrup CARAMEL�C0ATED POPCORN l /3 cup water ¼ cup butter 4 q:1arl3 popped corn 2 teaspoons salt 4 tablesp::>ons butter 1 teaspoon vanilla l /3 cup water 3 quarts unseasoned popcorn 3 cups packed brown sugar ( 1 lb.) Put sugar, syrup, water, butter 2 tablespoons com syrup and salt in a saucepan and cook, 1 teasp::on soda · stirring until sugar is dissolved. Comb:ne butter, sugar, water, sy­ Continue cooking without stirring rup and cook to hard ball stage, until syrup forms brittle balls in 254 decrees. Stir in soda, mix cold water (270 degrees). Add well. · Pour over slightly salted vanilla and stir just enough to poi:;corn which has been placed mix it. Pour over corn and form in a l�ne greased container, and in balls. mix well. Put on waxed paper Mrs. Harold Trandahl to cool. Mrs. Ed Smith Mrs. Raymond C. Holm

-96- -97- -98- BAKED ASPARAGUS BAKED BEANS 1 box fresh or frozen asparagus 1 quart beans 2 or 3 hard cooked eggs ½ teaspoon soda 1 cup milk ½ cup onion chopped 2 tablespoons grated cheese �I:! cup pork cut up 1 tablespoon butter 112 cup sugar 1 teaspoon salt 2 cups tomato juice Cook asparagus in salted water ½ teaspoon pepper about 5 minutes. Melt the cheese ½ teaspoon mustard in the milk, stirring constantly. ½ teaspoon salt or to taste Grease a flat casserole and ar­ Enough water to cover range asparagus in the bottom, Boil beans and soda and then with hard cocked eggs sliced on drain. Mix all together. Bake 4 top. Season lightly, pour over hours with lid on pot, 2 more cheese sauce and bake ½ hour hburs without the lid. More water at 350 degrees. Serve at once. will be needed from time to time. Mrs. Elmer E. Johnson You may want to freeze some of these. -Mrs. Harry Day

BAKED BEANS GREEN BEJ.\.N CASSEROLE 1 ½ pounds navy beans cup green beans, drained ½ pound bacon, cut up, or ½ cup grated cheese Salt pork or bacon ends ½ cup chow mein noodles 1 medium sized onion, . diced 1 can small onions 1 ½ teaspoons salt 1 can mushroom soup ½ teaspoon dry mustard ¼ cup milk 1 ½ cups brown sugar 1/3 cup catsup Combine all ingredients except soup in buttered casserole, add Soak beans over nigt-it, drain oft soup and milk, top with remain­ water and put on to cook with ing chow mein noodles and bake water to cover beans. Remove at 350 degrees until real bubbling from heat before done. In skillet hot. -Evelyn Anderson cook bacon and onion slowly. Add this with catsup and dry in­ gredients to partly cooked beans. Mix and pour in to large casser­ GREEN BEANS WITH ole. Bake at 250 degrees for 2 ONION RINGS hours or until done. If salt pork package string beans or 1 can is used, use less salt. drained beans Mrs. Daisy Larson can cream of mushroom soup ½ can French fried onion rings or 1 can small onions GREEN BEANS WITH Mix beans and soup in buttered MEXICAN PUM!>KIN · SEEDS baking dish and bake. Top with onion rings and return to oven Heat 1 can or package green until they are thoroughly warmed beans, add salt, pepper, butter and crisp. and ½ can Mexican pumpkin Mrs. Courtn_ey Anderson seeds.-Mrs. Courtney Anderson Mrs. Pauline Glensher

· -99- BEANS DELUXE 1 can or package frozen beans or wax beans ¼ cup butter 2 tablespoons wine vinegar SAVORY BAKED BEANS ½ cup chopped water chestnuts One 16-18 oz. can pork and beans 2 teaspoons dill seed 2 tablespoons · brown sugar ½ teaspoon salt ¼ teaspoon dry mustard ¼ teaspoon pepper ¼ cup catsup Heat together the butter, vinegar, 2 slices bacon, cut into 1 inch chestnuts and seasonings. Pour pieces over beans and heat. DeHcious ¼ cup onion, optional and ditterent. Combine ingredients. Bake cov­ Mrs. Irene Fisher Coon ered in greased casserole in mod­ erate oven (350 degrees) for 20 minutes. Uncover and continue baking another 20 minutes. BAKED BEANS Serves 4. -Mrs. Lester Froke Mrs. Vernon Granberg 2 cups dry navy beans Hilda 0. Englund ;� cup catsup 1 teaspoon salt 1 teaspoon dry mustard BARBECUED UMA BEANS ½ cup brown sugar 2 cups dried lima beans 3 tablespoons molasses 14 pound bacon, cut in cubes ¼ pound ham 1 small onion sliced Juice from ham 1 clove garlic, chopped Clean beans and soak over night ¼ cup fat in cold water. In the morning, 1 ½ tablespoons prepared mus­ drain and put in pressure cook­ tard er. Add the mixture of catsup, 2 teaspoons Worchestershire salt, mustard, sugar and molas­ sauce ses. Add the ham juice. saved 1 ½ teaspoons chili powder from baking the ham and water 1 teaspoon salt to cover beans. When using ham 1 can tomato soup juice, eliminate some or all of the ¼ cup vinegar salt according to how much juice 1 tablespoon brown sugar is used. Dice ham and add to 1 ½ cups liquid from beans beans. Pressure cook for 1 hour Soak lima beans over night. Drain at 15 pounds pressure. To serve, and add water to cover. Add ba­ put beans in casserole and place con, . cook slowly until tender. in oven at 350 degrees for 45 min­ Drain. Save 1 ½ cups liquid. utes. If beans seem dry before Brown onion and garlic in fat. browning in oven, add a little Add remaining ingredients ex­ water and catsup. One may mul­ cept the beans and cook for 5 tiply the recipe, brown what is minutes. Alternate beans and the needed for a meal, then freeze sauce in a greased casserole. Top the rest when cool in meal-size with slices of bacon. Bake in a packages. Be sure to seal pack­ 400 degree oven for 45 minutes. ages well. Freezes well. Mrs. Herbert Eggiman Mrs. Herbert Clementson

-100- SQUAW DISH SPECIAL STRING BEANS can green string beans 1 can cream style corn small onion, minced 3 eggs 1 can mushroom soup 5 strips bacon Fry onion in shortening until ten­ 1 small onion der. Mix with string beans. Place Chop onion ar.d bacon and fry. in buttered baking . dish. Over Drain ott most of the fat, . then add this pour the mushroom soup. corn and eggs which are barely Bake at 375 degrees from 15 to beaten. Stir and serve. This is 20 minutes. best prepared over a campfire. Mrs. Rudolph 0. Nelson Mrs. Catherine Kelley BUTTERED BEETS CANNED BEETS CARROT LOAF 1 cup sugar 1 cup milk 1 cup water 3 eggs beaten l cup vinegar 1 onion, diced Wash beets, cook in boiling wa­ ¼ cup butter ter until tender, remove skins, 2 cups cooked, mashed carrot::; and cut into cubes. Fill sterilized 1 cup fine bread crumbs pint jars. Cook together sugar, Salt and pepper water and vinegar. Pour over the Add milk, eggs, onion and butter beats and process 15 minutes in to carrots, and then crumbs. Place water bath. half the mixture in greased cas­ Mrs. Erwin Voegeli serole, add remaining .carrots and crumbs. Bake in 300 degree oven CORNMEAL GREEN BEANS 30 to 40 minutes. 6 pieces fried, diced bacon Mrs. Merlyn Van Rosendale 1 can whole green beans, drained l /3 cup corn meal Sprinkle corn meal over beans, SWEET SOUR CABBAGE ap,d brown in bacon grease. Turn 2 strips diced bacon, crisp fried carefully, add bacon pieces · to 2 tablespoons butter beans and serve. 1 medium size cabbage (may be · Mrs. Earl Wagner red) 2 medium onions, chopped HORSERADISH. BEETS 1 apple, diced (optional) Uulienne Beets) 2 cups water No. 2 can diced beets, drained 2 tablespoons vinegar tablespoon cornstarch 2 tablespoons brown -sugar 3 tablespoons sugar 2 teaspoons caraway seed 1 tablespoon butter ½ teaspoon salt ½ teaspoon salt ¼ teaspoon pepper 3/4 cup beet juice Saute finely shredded cabbage in . 1 ½ tablespoons vinegar bacon fat about•.5 minutes. Add 2 tablespoons prepared horse- onion, apple, bacon' and water radish and simmer about 20 minutes. Mix all ingredients except beets, Add vinegar, seasoning, caraway then add beets, cover and bake seeds and butter; cook about 20 ½ hour at 350 d�grees. minutes more.-Mrs. G. H. Hagen Mrs. L_eonard Haugen

-101- CARROT LOAF SOUTHERN CORN PUDDING 2 cups milk ¼ cup butter 2 cups carrots hoiled and mashed 2 tablespoons sugar 1 cup boiled rh e ¾ cup flour 3 eggs, beaten 2 teaspoons salt salt, pepper and butter to taste 1 ¾ cup milk Mix and bake in buttered baking 3 cups fresh or frozen corn dish ½ hour at 325 degrees. 3 eggs Mrs. Herman Zenerlund Melt butter in saucepan. Blend in flour, salt and sugar. Stir un­ til smooth (do not brown). Add CARROT LOAF milk. Cook until thick. Stir corn into flour mixture. Add eggs beat­ ¾ cup celerv finely chopped en until frothy . .Pour into butter­ ½ cup onion, chopped ed shallow 1 ½ quart casserole. 2 tablespoons butter Set in pan with 1 inch hot water. 1 quart carrots, mashed or riced Bake in moderate oven (350 de­ 3/4 cup cracker crumbs grees) untl just set, about 45 min­ 3 eggs utes. Makes 6 to 8 servings 1 teaspoon salt Mrs. Leonard Sternquist �-a teaspoon pepper ½ teaspoon Sdvory , crushed ESCALLOPED CORN Pan fry onion and celery in but­ ter . Combine carrots with crumbs, can corn eggs and seasonings. Add celery ½ cup cracker crumbs and onion. Line bottom of a 4 tablespoons grated cheese greased loaf pan with foil. Spread 2/3 cup milk mixture in a pan. Bake in 350 de­ 1 egg gree oven until inserted knife 2 tablespoons butter comes out .-•Jean, about 35 min­ Salt to taste, pepper to taste utes. Serves �- Mix all ingredients thoroughly. Marlys Satterlee Bake in quick oven approximate­ ly 35 minutes. Mrs. Walier Kuhnert

CAUI.IFLOWER WITH CORN AND TOMATO CHEESE SUACE CASSEROLE l medium ca.uliflower 2 cups whole kernel corn drained 2 tahlesspoons flour 2 cups tomatoes 2 tablespoons butter 1 cup fine cracker crumbs l cup milk 2 tablespoons butter ¼ teaspoon salt Salt and pepper ½ cup grated cheese Put ingredients in greased baking 1 cup grated bread crumbs dish in alternate layers with the After removing outer leaves cook crumbs. Dot with butter. Cover cauliflower slightly in salted wct­ and bake 20 minutes at 350 de­ ter l O to 15 minutes. Drain. Pour grees. If mixture gets dry, add over the cheese sauce, sprinkle water. Uncover and bake 10 min­ with bread crumbs, bake in a utes longer. Serves 4. mode.rat� oven ior 20 minutes. Mrs. Algot Zingmark Mrs. Henry R. Ronell

-102- CORN PUDDING 1 can corn, drained 2 eggs, beaten SOUTHERN CORN · 1 tablespoon butter large tablespoon butter 1 cup milk Mix with it 1 tablespoon flour ¼ teaspoon salt Add 1 can corn Dash of pepper 3 egg yolks, beaten Mix · corn, eggs, butter and milk. 2 cups milk Season with salt and pepper. Pepper and salt, to taste Pour in to greased baking dish 1 teaspoon sugar and set dish in pan of hot water. Whites of 3 eggs beaten, foldec·. Place in oven and bake at 350 in. Bake 45 minutes in a moder­ degrees from SO to 60 minutes. ate oven. -Mrs. Arvin Wicklund Serves 6 to 8. Suggestions: 1 egg and 2/3 cup soft bread CORN FAIRFAX crumbs may be used in place of 2 eggs. If one uses cream style ¼ cup minced onion corn, use 1 ½ cups corn and l /3 ¼ cup chopped celery cup milk. 4 tablespoons bacon drippings or Mrs. Walter Kuhnert butter 2 cups cream style corn MY_ FAVORITE 2/3 cup green beans POTATO CASSEROLE 1 tablespoon minced parsley 2 tablespoons flour 10-12 medium sized potatoes 1 teaspoon salt 2 pimentoes 1/4 teaspoon paprika ½ of a green pepper 1 ½ cups rich milk ½ cup butter 2 whole eggs 3 tablespoons flour 2/3 cup bread or cracker crumbs 2 cans Carnation milk 4 tablespoons butter ½ cup cheese 2/3 cup grated cheese Cracker crumbs for topping Combine onion, celery and bacon :15oil potatoes with the jackets on. drippings, and simmer for 5 min­ When cold, peel and dice very utes. Then add corn, green beans fine. Fill oblong glass pan about and parsley. Gook this slowly 5 half full, and sprinkle cut pimen­ minutes longer. Mix the flour, toes over the potatoes. Make a salt and paprika, and stir into this sauce of melted butter, minced mixture. Add the rich milk and green pepper, flour and canned cook for 4 r�-1inutes more. Beat milk. When this thickens add the the eggs and combi-Rer adding a cheese and salt and pepper to small amount of the hot mixture taste. Pour over potatoes but do to the eggs first, then pour into not stir. Cover with cracker buttered baking dish. Top with crumbs, dot with butter and bake the bread crumbs which have . in a very slow oven, about 300 been blended . with butter and degrees for one hour. Do not grated cheese. Bake at 375 de­ let them boil. -Mrs. Ben Howe grees for 15 minutes. This can be put together .and then refriger­ ated until serving time, but allow a little more time for baking then. Mrs. Glenn Wikle

-103- COWBOY'S DREAM STUFFED PEPPERS 12 potatoes, boiled 6 peppers 1 sliced onion 1 pound ground beef 1 can tomato soup 1 ½-2 cups cooked rice 1 can kidney beans 1 egg ½ pound . bacon, cut in pieces ½ chopped green pepper and fried l can tomatoes Drain bacon, and saute the ½ can water onion in about 2 tablespoons of Clean peppers and stuff with mix­ the fat. Slice the potatoes and ture of meat, rice, egg and pep­ combine all ingredients in a per. Set upright in a pot in a greased baking dish, seasoning skillet, and pour tomatoes and to taste. Bake about 1 hour in a water over them. Put a bay leaf moderate oven, 37 5 degrees. on top of each, and cook on top Mrs. Eugene Swenson of stove until done. Mrs. Courtney Anderson

PEAS GREEN RICE ¼ cup butter ¼ cup celery, chopped 2 cups cooked rice ¼ cup flour 1 cup ground parsley 1 cup milk 2 cups evaporated milk 1 package frozen peas 1 package pimento cheese ¼ cup pimento 1/3 cup oil 1 6-oz. can mushrooms, diced 2 eggs well beaten Melt butter, add celery and cook 1 chopped onion over low heat 5 minutes. Add salt and pepper to taste flour and blend. Gradually add Place in pan of hot water, bake at milk. Cook until thick. Add 350 degrees 40 minutes. Serve peas, pimentoes and mushrooms. with cream of mushroom soup, Cook 5 minutes. creamed tuna, or chicken. Mrs. Marlow Engberg Mrs. Edwin R. Smith

SWEET POTATO BALLS WOODCHUCK LUNCHEON DISH 3 pounds sweet potatoes, cooked and mashed ¼ pound butter, melt�d 2 eggs 3 tablespoons flour 1 teaspoon salt 1 pint Half and Half Marshmallows ¼ pound cream cheese Form into balls with marshmal­ 1 3.oz. can mushrooms low in center. Roll in corn flake 1 small can pimentoes crumbs, bake in oven until open. 6 hard boiled eggs Dressing: Salt and pepper to taste ½ r.up brown sugar Make a cream sauce of butter, ½ cup cream flour and milk, add seasonings. 1 teaspoon flour Add cut up cream cheese, sau­ ½ teaspoon vanilla teed mushrooms, pimentoes and Cook until thick, put a little over chopped eggs. Serve over chow each ball when served. mein noodles Mrs. Raymond Nelson Mrs. Raymond A. Olson

-104- MACARONI LOAF MACARONI AND ASPARAGUS ESCALLOP 2 cups macaroni, cooked 2 tablespoons pimento, chopped 4 tablespoons flour ¾ cup cheese, finely diced 4 tablespoons butter 1 tablespoon onion, minced 1 teaspoon salt 1 cup dry bread crumbs 1/4 teaspoon pepper l teaspoon salt 1 cup asparagus liquid ½ teaspoon paprika 1 cup milk 2 tablespoons butter, melted ½ pound cooked (canned OfI' 2 eggs, weU beaten fresh) asparagus l ½ cups canned tomatoes 2 ½ cups cooked macaroni Mix all ingredients together thor­ ½ cup buttered crumbs oughly. Grease a loaf pan, place Make a sauce of the flour, butter, waxed paper in the bottom and seasonings, liquid. Cut the as­ grease again. Turn mixture into paragus in inch lengths and place pan. Bake at 350 degrees for ap­ alternately with macaroni and proximately 40 minutes. Turn sauce, until all ingredients are out on platter, garnish and serve used. Top with crumbs and bake with any sauce desired. Makes at 350 degrees -about 20 minutes. 8 servings. Mrs. Chester Bean Mrs. C. Leonard Nelson

POTATOES Boil potatoes with jackets. Cool and peel, cut. Meli bl,itter and 'd dip potatoes in butter and roll ,� in crushed potato chips. Bake SCALLOPED POTATOES until brown. AND HAM Mrs. Dewey Johnson 6 medium potatoes 3 tablespoons butter 2 t

-105- COUNTRY STYLE SPLIT PEA SOUP TOMATO SOUP 1 cup split peas 1 peck ripe tomatoes 2 quarts boiling water 6 onions 1 sliced onion 1 red pepper 2 tablespoons butter or 1 green pepper diced salt pork 6 whole cloves 1 pint rich milk 1 small bunch celery 2 tablespoons flour Cook until done and put through 2 tablespoons butter a sieve. 2 teaspoons salt 1 cup flour ¼ teaspoon pepper 1 cup sugar 1 teaspoon sugar ½ cup butter Wash peas, soak SO minutes in l /3 cup salt boiling water. Add onion sauted Add to the above and cook 10 in the butter, or salt pork. Cover minutes. Seal while hot. Makes and simmer until soft, 1 ½ to 2 about 8 ½ pints. When serving, hours. Sieve; add the milk, bring add an equal amount of water. to a boil and thicken with the Hilda 0. Englund flour and butter blended, add seasonings. PINK SUPPER DISH Mrs. Chester Bean 1 cup milk BRAISED BEEF ROLLS 2 tablespoons butter (Oxrulader) 2 tablespoons flour 1 cup strained tomato juice 2 pounds round steak ¾ cup cheese, grated ¾ pound fat pork or bacon Salt and pepper to taste Salt, pepper Make white sauce of first three 2 tablespoons butter ingredients. When thickened add 1 to 2 cups weak stock or water tomato juice, cheese, serve over 1 tablespoon flour toast. -Mrs. Paul Melin ¼ cup cream Wipe meat with cloth, cut in thin pieces and pound lightly. Sprinkle with salt and pepper. SPANISH MEAT BALLS OR Place one strip fat on each slice PORCUPINES OR HAM BALLS of beef and roll up, tying with string or fastening with toothpick. 2 cups tomato juice, boiled with Saute in butter in Dutch oven or 3 cups water, and skillet until brown .Sprinkle with I teaspoon chili powder flour, add hot stock or water and 1 lb. ground beef season. Simmer covered 1 to 1 ½ ½ lb. ground ham hours or until tender, turning ½ cup rice occasionally. Remove strings or ½ cup milk toothpicks, place rolls in hot deep I egg . serving dish. Mix cream and flour ½ teaspoon chili powder and add to pan drippings, simmer Salt and pepper to taste IO minutes and pour over rolls. Make balls of meat, rice, milk and Serve with boiled or fried pota­ egg, drop in hot liquid. Simmer toes, pickled beets or lingonber­ I �2 hours. ries. Mrs. Harry Day Mrs. Catherine Kelley

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APPLE AND SWEET POTATO CHICKEN CASSEROLE CASSEROLE 2 cups diced chicken Tart apples 1 package frozen peas and car­ Brown sugar rots Sweet potatoes can mushroom soup Salt, pepper l/3 cups wa.ter Link sausage 172 cup rrulk Put a layer of peeled, sliced ap­ Dash of salt ples in a casserole. Sprinkle with 1 1/3 cups minute rice brown sugar. Add layer of sliced ½ cup grated Cheddar cheese sweet · potatoes. Sprinkle with Thoroughly clean and cut up salt and pepper. Repeat until cas­ chicken. Cook until somewhat serole is full. Put link sausage on tender. Remove meat from bones top. Bake at 325 degrees for 45 and dice. Combine in saucepan minutes or until tender. frozen peas and carrots, mush­ room soup, water, milk and salt. Mrs. Martin Burkman Bring to a boil, then simmer 2 to 3 minutes. Pour half of mixture into casserole. Over this, first spread the minute rice; second, the diced chicken; third, the re­ maining mushroom mixture. Top with the cheese. Bake at 350 de­ grees for 20 minutes. ALMOND SPECIAL CHICKEN Mrs. Marlow Engberg CASSEROLE 1 cooked chicken, diced (4-5 lbs.) ½ to 2 cups rice (may use ½ wild · rice) 2 pound pork sausage, browned s CHICKEN-DRESSING and drained HOT DISH 1 green pepper, chopped 1 bunch celery, chopped hen or chicken, cooked, cut up 1 or 2 onions, chopped in small pieces 3 packages �ipton chicken noodle 6 to 8 cups bread crumbs soup ½ cup chopped celery 3 tablespoons lemon juice or 1 onion, salt, pepper, sage to taste Realemon ½ teaspoon baking powder ½ pound almonds 2 cups milk 4 ½ cups water 2 beaten eggs 4 ½ cups chicken stock 1/3 cup fat Chicken broth to cover Saute pepper, celery, onion; add Saute onion until light brown, all ingredients except chicken, add seasonings, bread, baking cover tightly and bake for 40 min­ powder and celery, then eggs utes. Stir o�ce. Add chicken·· and milk. Grease dish, add layers and bake 15 minutes more, 325 of chicken, then dressing, etc. de.grees. More or less rice may Pour on broth to cover. Bake l be added, as desired. hour at 350 degrees. Sprinkle Mrs. Courtney Anderson with com flakes, potato chips, etc, Mrs. Evelyn Eveleth Serves at least 10. Mrs. Mauritz Granberg Mrs. Jerald Johnson

-- J. 07- BENTON CHICKEN LOAF TO COOK AN OLD HEN cup broken cooked spaghetti SO IT WILL BE LIKE cup cooked diced chicken YOUNG CHICKEN cup dry bread crumbs Cut up chicken, roll thickly with 1 ½ cups warm milk ¼ flour, place in skillet with enough cup melted butter hot fat and butter to fry a nice 1 cup grated American cheese ¼ brown. Pour off excess fat, al­ cup chopped green pepper most cover with water, bake 2 2 tablespoons pimento hours or more as needed, keep­ 1 teaspoon salt ing some water in the pan until 3 beaten eggs a half hour before time to serve. Cover with potato chips, in a Then pour over it 1 cup rich sour 5x l 1 pan, bake at 300 to 325 de­ cream, and a rich gravy will be grees one hour. Serve with mush­ formed. Delicious. room sauce. -Benton Auxiliary Mrs. Carrie Windedahl

CHICKEN CASSEROLE 1 chicken (3 pounds or more) CHICKEN CASSEROLE 3 cups cooked noodles chicken, cooked, cut up 1 can mushroom soup 1 can chicken gumbo soup or small loaf bread can mixed vegetables onion, chopped 5 eggs, beaten Pimento, or celery and onion, Salt and pepper to taste diced ½ teaspoon sage Broth, as needed moderate oven until 1 quart chicken broth Bake in Cracker crumbs brown. -Mrs. Lydia Nelson Mrs. Julius Price Break bread into cubes. Mix all ingredients except crumbs. Put in greased casserole. Top with CHICKEN LOAF buttered cracker crumbs. Bake Saute in 1 tablesp.oon butter: at 350 degrees for 1 hour. • ¼ . pound sliced mushrooms (4- Mrs. Clarence Wagner oz. can) • Mix togethElr and add: 1 ½ cups so£ t bread crumbs CHICKEN CASSEROLE • 1 cup milk 1 cup chicken broth (well sea- cooked chicken (boned) soned} cup rice (cooked) • 2 eggs 2 cups soft bread crumbs ½ teaspoon salt ½ cup diced celery • ¼ teaspoon paprika 4 beaten eggs ¼ cup finely cut pimento 2 cups chicken broth • . 3 cups small pieces sliced cooked ¼ cup pimento (optional) chicken Mix the above ingredfonts well. Pour into greased 9x5x3 inch loaf Pour into greased pan 9xl3. Top • pan. Set pan in water 1 inch deep with one can mushroom soup and bake at 350 degrees 55-60 mixed with ½ cup milk. Crumble minutes. Turn out on platter, potato chips and cheese over the serve hot, in slices, with mush­ top. Bake at 350 degrees for 55 room sauce. Serves 6. minutes. Serves 10. Mrs. K. L. Anderson Mrs. Waldemar Peterson

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VEA.L OR HAM OR CHICKEN CHICKEN HOT DISH LOAF 1 chicken, cooked and diced 1 pound cubed chicken Broth from cooked chicken ½ or 1 small onion, minced 1 can tomato soup ½ green pepper, minced 1 can mushroom soup 2 cups rich cream sauce ¼ cup rice, uncooked 2 eggs 1 cup celery, chopped ½ stalk celery 3 tablespoons rice boiled Bake at 350 degrees 1 hour. ½ cup bread crumbs Mrs. Gene Swenson Salt, pepper, thyme, ¼ teaspoon of each Add beaten eggs to cream sauce. Combine all ingredients care­ fully. Bake in moderate. oven 350 degrees until well browned. Serve with mushroom sauce. · CHICKEN HAM CASSEROLE Mrs. V. Eugene Johnson 4 to 5 pound stewing chicken 1 cup diced celery 2 tablespoons minced onion 2 tablespoons minced green pep- per 1 4-ounce cari mushroom pieces 4 tablespoons butter or margarine 3 tablespoons flour 3 cups chicken broth CHICKEN EN CASSEROLE 2 teaspoons salt, ¼ tsp. pepper 3 ½ to 4 pound chicken 1 ½ cups diced ham ½ cup butter, or other shortening 1 cup light cream (half & half) 2 tablespoons minced onion 2 hard boiled eggs, diced l tablespoon celery flakes 1 8-oz. package fine noodles 1 tablespoon sweet pepper flakes 1 cup dry bread crumbs or ¼ teaspoon nutmeg Crushed cornflakes 1 4-ounce can mushrooms with ¼ cup grated cheese liquid 8-ounce can tomato sauce Stew chicken 'til tender, remove 1 8-ounce can water meat from bones. Cut in pieces. Flour, salt and pepper Strain broth. Saute celery, pep­ pers and onion in butter or mar­ Mix together ½ cup flour, 2 tea­ garine. Blend in flour and stir spoons salt and 2 teaspoons pep­ in chicken broth, salt and pepper per. Roll each piece _c_ut up chic­ to make smooth sauce. Cook un­ ken in the flour mixture. Brown in til thickened. Add cream slowly butter. Transfer the pieces to a until well blended. Add chicken, baking dish. To the butter add 1 ham and eggs. Combine with to 2 tablespoons seasoned flour, cooked noodles. Be gentle, mix onion, celery and pepper flakes, lightly. Place in a greased bak­ nutmeg, mushfooras, tomato ing dish. Sprinkle with bread sauce and water. Mix together crumbs and cheese. Bake 1 hour and simmer 5 minutes. Pour over at 350 degrees. This should be chicken. Cover and bake at 350 quite moist to start with as nood­ degrees until chicken is tender. les absorb liquid. Serves 10 to Mrs. Howard Kuhnert 15. -Rose Gusarson

-109- CHICKEN HOT DISH CHICKEN RICE RING 2 cups chicken, diced 4 pounds boiled · chicken 2 or 3 cups potato chips, crushed 2 ¼ cups soft bread crumbs 1 can mushroom soup 1 cup cooked rice Thickened broth 1 ½ teaspoons salt Boil chicken, take meat from ½ teaspoon paprika bones and dice as fine as desired. 3 cups chicken broth or milk Blend diced chicken, potato 4 eggs we 11 beaten chips, mushroom soup and the Remove cooked meat from bones thickened broth enough to mois­ and dice. Add bread crumbs, ten. · Pour into baking dish and rice, seasoning and milk or equal cover with potato chips. Bake in parts of broth and milk. Stir in moderate oven. eggs. Pour into a greased 2 Mrs. Howard Patten quart ring mold or baking dish. Bake in a 325 degree oven for 1 hour or until firm. Serve hot with the following sauce. Sauce: CHICKEN LOAF ¼ cup butter ¼ cup flour 1 4-pound chicken 2 cups chicken broth 2 cups day old crumbs ¼ cup cream 1 cup cooked rice, 1 3-oz. can sliced mushrooms 4 1 ½ teaspoons salt ¼ teaspoon paprika 2 tablespoons pimentos, chopped ½ teaspoon chopped parsley 3 cups chicken stock ¼ teaspoon lemon juice 4 eggs, well beaten Make a white sauce from butter, Mushroom sauce flour and liquids. When thicken­ ' Stew chicken. Remove bones and ed add remammg ingredients. cut meat in small pieces. Mix in Unmold chicken ring on large the crumbs, rice, salt, pimentos, stock and eggs. Pour into a greas­ plate and pour sauce over mold. ed loaf pan, casserole or 10 inch Or one may pass the sauce in a ring mold. Bake in slow oven 1 gravy boat. -Mrs. Earl Wagner hour. Serve with mushroom sauce. Serves 10. HOT CHICKEN SALAD Mushroom Sauce: 2 cups diced, cooked chicken ' ¼ cup buttter 2 cups diced celery 1 can mushrooms, sliced ½ teaspoon salt ' 1/4, cup flour 1 tablespoon diced onion 2 cups chicken stock, or milk 1 cup crushed potato chips ¼ cup top milk 1 cup mayonnaise • ¼ teaspoon paprika 2 tables'poons lemon juice ½ teaspoon parsley, chopped ½ cup grated cheddar cheese • ½ teaspoon lemon juice Mix all ingredients except cheese Salt and pepper to taste and potato chips. Put in large ' Melt butter, add mushrooms and baking dish, top with cheese and simmer 5 minutes. Blend in flour. chips, and bake in 450 degree Gradually add stock or milk. oven for 10 minutes. • Cook until thick. Add top milk, Mrs. Eugene Swenson paprika, parsley, lemon, salt and • - pepper. -Mrs. Robert Minick Mrs. G. 0. Phillips • ' -110- CHICKEN LOAF MYSTERY SUPPER RING 1 chicken, cooked and diced 4 tablespoons flour 3 beaten eggs 2 cups milk 1 pint milk 4 tablespoons butter 1 pint broth Melt butter, add flour and milk, 1 onion, chopped cook until smooth 6 slices stale bread 2 cups diced left over turkey Place in casserole, in alternate 3 bouillon cubes layers, pour liquid over all and 1 can fried Chinese noodles bake 1 hour over hot water at 325- 1 cup mayonnaise 350 degrees. ½ cup slivered blanched al- Topping for Casserole: monds 2 slices toasted bread, crushed ¼ cup melted butter Blend all together and bake in a ¼ cup chopped onions greased ring mold, 60 minutes ¼ at 350 degrees. Fill center with cup chopped celery pretty cooked vegetables. Serve Brown and saute and add to cas­ with a sauce made of 1 can mush­ serole before baking. room soup diluted with milk and Mrs. Lincoln Twedt c.ooked until bubbling hot. Dec­ orate with parsley. Can also be baked in a large casserole or in­ dividual bak_ing dishes. Mrs. August Nordstrom "ROUND ROBIN" CHICKEN CASSEROLE 4 tablespoons butter or margar- ine 4 tablespoons flour CHICKEN SCUFFLE ½ 1 cups milk 4-5 pound chicken ¼ teaspoon pepper 2 cups bread crumbs, or more ½ teaspoon salt 1 quart chicken broth 1 cup cooked chicken, diced 2-3 eggs, beaten, or more 12 cooked prunes 1 ½ cup..; cooked pe.as Cook chicken until well done. Paprika Season with salt and pepper and a small onion, if desired. Remove Melt butter and blend in flour. from bones and place in a flat, Add milk. Cook until thickened, well greased baking dish. Pour stirring constantly. Season with broth over bread and add eggs-. salt and pepper:·· Gombine· ½ cup of this white sauce with chicken. Combine lightly with chicken, Place in bottom of shallow cas­ season to taste, cover top with serole. Spread one cup of the buttered crumbs. Bake at 350 white sauce over the chicken. degrees for 1 hour or until done. Put prunes around edge of dish. Serve in squares with a crisp Top with remaining sauce and salad or potato chips, for a nice peas mixed together. Sprinkle luncheon dish. Serve with mush­ paprika generously over the top. room soup thinned with chicken Bake at 350 degrees for about 20 broth. -Mrs. Clarence Carlson, minutes. Mrs. Signe Gulberg, Mrs. Eugene Mrs. C. Leonard Nelson Swenson

-111- HOT CHICKEN SALAD 4 cups cut-up chicken 1 cup mushrooms 1 small can pimento 1 green pepper, cut fine 1 large onion, cut fine 1 cup chopped celery ½ cup rice, boiled in 2 cups chicken broth 1 can mushroom soup Parboil vegetables in water for 5 minutes before adding to chick­ en and rice. Bake 1 hour at 350. CHICKEN PIE· Mrs. Ben Howe 3 tablespoons flour Mrs. Elsie Anderson 3 tablespoons butter 5 cups broth 1 cup milk Meat from cooked chicken cut up QUICK CHICKEN Crust: 1 ½ to 2 cups minute rice 2 cups flour 1 can cream of chicken soup 2 tablespoons butter 1 can cream of celery soup 2 teaspoons baking powder ¼ to ½ cup water or milk ½ teaspoon salt 1 package dry onion soup 1 egg 1 chicken cut up in serving size 1 cup milk pieces Mix as for pie crust, add egg and Grease an 8xl3 pan well. Spread milk, drop by spoon on boiling rice in bottom of pan (uncooked). chicken, and bake 20 minutes at Heat soups and water, pour over 350 degrees rice. Lay uncooked chicken on Mrs. Elmer Erickson the soup. Sprinkle dry onion soup over the chicken. Seal the SCALLOPED CHICKEN dish with foil and bake at 325 3 cups cooked chicken degrees for about 2 hours and 15 6 cups cubed bread minutes or until rice and chicken ¾. cup melted butter are. done. -Fern Wikle 1 ½ teaspoon sage Mrs. Soren Clemensen ¾. cup cream or chicken broth ¾. teaspoon salt ¼ teaspoon pepper 2 tablespoons chopped onion FIVE CAN HOT DISH Arrange chicken in layers on bot­ can· chow mein noodles tom of casserole, 3 quart casser­ can chow mein vegetables ole or l 3x 10 pan. Compine bread (drainedD ' crumbs, melte� butter, sage, can cream of chicken soup broth, salt, pepper, and onion and can cream of mushroom soup ' pour over chicken. Make a gravy 1 can chicken, turkey or tuna from ¼ cup chicken fat, ½ cup 1 cup milk flour and 4 cups chicken broth Combine and sprinkle with crush­ and pour over chicken. Bake 30 ed potato chips. Bake at 35.0 de­ to 40 minutes in 350 degree oven. grees for 45 minutes. Mrs. Alvin Tilberg Mrs. Leonard Person

-112- CHICKEN RICE CASSEROLE CHICKEN AND RICE ¼ cup butter, or chicken fat 4 cups cooked chicken (diced) ¼ cup flour ½ cup rice 1 cup chicken broth 2 cups broth or more 1 2/3 cup evaporated milk 1 small can diced pimentos ½ cup water 1 can mushroom soup, optional 1 ½ teaspoons salt 1 cup diced celery 2 ½ cups diced cooked chicken ½ teaspoon grated onion (3 ½ pound chicken) Salt, pepper 3 cups . cooked rice ½ cup diced almonds (optional) 2/3 cup mushrooms ½ cup milk ¼ cup chopped pimento Cook rice in broth before adding 1 I 3 cup green pepper to ingredients. Moisten with the ½ cup slivered blanched al- milk. Salt and · pepper to taste. monds, toasted Bake about 40 minutes. Melt butter, blend in flour, gradu­ Mrs. Art Erickson ally add liquids, cooking until Mrs. Alma Person thick, stirring constantly. Add TOMALE PIE rest of ingredients, bake at 350 . large chopped onions 7 degrees. Sprinkle with almonds. . ew cloves of garlic (optional) Mrs. Leonard Haugen 1 ½ pounds ground beef 1 can (No. 2½) drained tomatoes CHICKEN TREMENDOUS 1 can whole kernel com 1 ½ cups chicken, cut up in 3 well beaten eggs pieces 1 cup milk 1 cup dry rice 1 cup chopped ripe olives 1 envelope dry onion soup 3 teaspoons chili powder 1 can cream of chicken soup 1 % cups corn meal Place contents of one package Salt and pepper to taste onion soup in bottom of a but­ Brown onions and meat and add tered baking dish. Then place remainder of ingredients, adding one cup dry rice and arrange the milk and eggs last. Bake I chicken pieces on top. Mix can hour at 375 degrees. of chicken soup with enough Mrs. Ida Gregaire milk or water to a soup consisten­ cy. Pour over baking dish and SLICED HAM IN RAISIN SAUCE bake in 350 degree oven until Barn, 2 slices, ¾ inch thick rice is done. If you wish to use ¼. cup brown sugar uncooked chicken add more milk 1 cup boiling water or water and cook until chicken 1 tablespoon butter is well done. Season to taste. 1 teaspoon mustard Mrs. Harry Hansen ¾ cup raisins Put ham in baking dish, cover with ½ cup of boiling water. Dot with butter. Bake 20 minutes, basting frequently. If water cooks away, add more. Cook the rest 0£ ingredients together 7 minutes. Pour this sauce over ham and bake until ham is tender. Mrs. Martin Burkman

-113- COMPANY CHICKEN SQUARES SALMON CASSEROLE 1 (4 ½ to 5 pound) stewing chick­ l package noodles en (3 to 4 cups, cooked and 2 tablespoons butter diced) 1 tablespoon flour 9 slices bread, cubed 1 ¾ cups milk 2 tablespoons minced parsley 1 cup cheese, diced 3 cups chicken broth 1 can mushroom soup ½ cup rice (uncooked) 2 or 3 eggs ½ cup chopped pimento ¼ cup onion, minced 2 teaspoon salt ¼ cup pimento, chopped 4 well beaten eggs 1 can salmon or tuna Cook chicken, cool and dice. 1 ½ cups bread crumbs or cereal Soak bread in . broth, add chick­ Cook noodles in water. Drain. en, :ice, pimento, parsley and Melt butter. Mix in flour. Add salt. Mix well, stir in eggs, place milk, then cheese and soup. Mix in gr�ased baking dish (l3x9 ½ x until smooth. Add eggs, onion, 2 inches). Bake at 325 degrees for pimento and salmon. Fold in 1 hour or until firm. Cut in noodles. Cover with crumbs or squares and serve with mush­ cereal. Bake at 350 degrees for room gravy- or sauce. 1 hour or longer. ·· -Mrs. Leste,r Froke Mrs. Wesley Smith • BAKED FISH FILLETS OYSTERS package perch fillets pint oysters 1 package potato chips (crushed) ¼ to ½ cup butter ½. cup melted butter ½ teaspoon salt Salt and pepper ¼ teaspoon pepper Roll fish in melted butter, then ¼ teaspoon celery salt in potato chips, bake in moderate 4 or more cups milk oven until done. Remove ariy bits of shell from Mrs. Elmer E. Johnson the oysters. Cook oysters in but­ ter 5 minutes. Add salt, pepper and celery salt. Heat milk in an­ RICE AND SALMON other kettle. Do not let milk CASSEROLE boil. Pour hot milk over oysters l ½ cups precooked rice and serve. -Mrs. J. W. Lundgren l teaspoon salt 1 ¾ cups water 2 cups milk TUNA FISH CASSEROLE Dash pepper Tuna fish ½ cup grated cheese Potato · chips 2 tablespoons flour ½ cup peas ¾ teaspoon salt ½ cup cooked carrots, _diced i cup salmon, drained 1 can mushroom soup 2 tablespoons butter Milk as needed 1 cup peas In casserole put layers of chips, Make ,white sauce, cook rice. Ar­ tuna, peas and carrots until dish range alternate layers of rice, is about full. Heat soup and milk. peas, salmon and cream sauce, Pour over ingredients and bake bake at 350 degrees for 20 min­ in moderate oven ½ hour. utes. Serves 6.-Edythe M. Lind Mrs. Robert Swenson 4 -1 14- TUNA SUPREME NOODLE-TUNA CASSEROLE Temperature: 350 degrees package noodles, cooked Time: 35 minutes can tuna Arrange in alternate layers in but­ or 2 cans cream of celery or tered 1 ½ quart casserole or 2 cans chicken noodle soup 2 cups tuna (2 7-oz. cans) in large Optional: ½ can mixed vege- pieces tables 2 cups crushed cheese crackers 1 medi urn. onion 3 cups medium white sauce 1 green pepper, chopped ¾ cup sliced ripe olives Sprinkle with grated cheese Top with a sprinkling of the Season to taste, bake 30 minutes crushed cheese crackers. Bake. in a moderate oven. Serve hot. Amount: 6 servings. Mrs. E. C. Carlson Violette Peterson Mrs. Oscar Gabrielson

MY FAVORITE FISH AND NOODLE CASSEROLE TUNA-ASPARAGUS BAKE 5 oz. package noodles, cooked 1 can cream of mushroom soup and drained 1 soup can milk 1 can tuna fish 1 7-oz. can tuna 1 pimento or green pepper 2 cups wide noodles (cooked) 1 cup cheese, cubed 1 box frozen or 1 can asparagus 3 hard boiled eggs, cut up, op­ ½ teaspoon salt tional 1/s teaspoon pepper Salt and pepper Arrange tuna, cooked noodles, Put all · in casserole and cover cooked asparagus in layers, pour with this white sauce: hot soup and milk over, top with 3 tablespoons butter, melted ½ cup buttered crumbs, brown 3 tablespoons flour under broiler. 1 small onion, cut fine Mrs. Henry R. Ronell 1 ½ cups milk Bake in slow oven about an hour. Mrs. Ben Howe Mrs. Daisy Larson TUNA BAKED DISH Mrs. Melvin Johnson 1 ½ cups cooked elbow spaghetti (not quite a cupful of uncooked) 1 can tuna fish 1 can mushrooms, drained TUNA or SALMON CASSEROLE ¼ pound American cheese 1 tablespoon chopped onion 3 hard boiled eggs 1 teaspoon butter White Sauce: 1 can cream of mushroom soup . 1 tablespoon butter 1/3 cup milk Flour to thicken 1 7-oz. can tuna or salmon 2 cups milk 2 cups cooked noodles or mac­ Stir all the ingredients together. aroni (4 oz. uncooked) Stir in white sauce. Bake for 45 Bake in buttered casserole at 350 minutes, covered, at 350 degrees degrees for 20 o 30 minutes. and uncovered for 15 minutes. Mrs. Leslie Sandine Mrs. Carl Olson

-1 15- TUNA AND BROCCOLI PERFECT TUNA CASSEROLE CASSEROLE l can tuna package frozen broccoli l can condensed cream of mush- can tuna room soup can mushroom soup ½ cup milk ½ can milk 1 1 ¼ cups crushed potato chips /2 cup crushed potato chips l cup unsalted green peas, drain- Cook broccoli 4 minutes. Dilute ed the mushroom soup with the milk Empty soup in a small casserole, :rnd heat. Grease casserole and add milk, mix thoroughly, then arrange in layers with the pota­ add all ingredients except �� cup to chips on top. Bake about 20 to potato chips to be used as a top­ 25 minutes. Serves 6. ping. Bake at 350 degrees for 20 Mr�,. Art Erickson minutes. -Mrs. Chester Bean

TUNA CASSEROLE l can cream of mushroom soup TUNA LOAF l can cream of chicken soup 1 can tuna 2 cans tuna, chunk style 1 can chow mein noodles ½ pound potato chips, crushed can chow m0in vegetables 1 can cream of mushroom soup 1 cup milk l can cream of celery soup Scald and drain tuna. Drain vege­ 1 small jar pimento tables. Combine all ingredients. 1 green pepper, diced Bake at 350 degrees for 1 hour. l box frozen peas Mrs. Donald Nordstrom Pepper to taste Mix ingredients. Put in BxlO inch TUNA CASHEW CASSEROLE baking dish. Bake at 350 degrees for 1 hour and 15 minutes or until 3-oz. can chow mein noodles done. Serves 12. l can condensed cream of mush- Mrs. Delmer Swenson room soup 11-i cup water l can chunk style tuna (1 cup) '; pound cashew nuts, salted or TUNA CHOW MEIN unsalted i can celery soup 1 cup finely diced cele.ry 1 1 can mushroom ·soup ,4 cup minced onion l large can chow mein noodle_s Salt. dash of pepper l can water chestnuts, sliced thin Set aside ½ cup of chow mein 2 cans tuna noodles l ca� evaporated milk In 1 ½ quart casserole combine l can pieces and stems mush- ·rest of noodles :with above ingre� rooms d1ents. Taste for right a·mount of 1 can bean sprouts sa.lt and pepper. Sprinkle the re­ Little pimento served noodles over top. Bake Potato · chips for topping at 325 degrees for 40 minutes. May wish to add more milk. Mix Serves 5. -Mrs. James H. Ford, together. Put in casserole and co­ Mrs. Gust Rubin, Mrs. Evelyn ver with crushed poato chips. Eveleth Mrs. James Fendrich, Bake at 350 degrees for 1 hour. Pauline' Melin Glenchur Mrs. Julius Wagner

--116- TUNA CASSEROLE SHRIMP AND ASPARAGUS HOT DISH 1 can tuna ½ pound cooked noodles 2/3 cups minute rice, cooked, 1 can cream of mushroom soup or 1 cup regular rice 1 can tomatoes can mushrooms and juice 1 can peas can asparagus (cut and drain­ Salt and pepper ed) Place ingredients in layers and carr cream of chicken soup top with potato chips or crumbs. can chicken rice soup Bake at 350 de.grees for 45 min­ or 2 cans shrimp (medium size) utes. -Mrs. James Erickson Mix together rice and soups, and alternate in buttered pan with lay­ ers of shrimp and asparagus. Shred l /3 cup longhorn or ched­ TUNA POTAT'O DISH dar cheese over top. Bake 45 min­ utes at 350 degrees. Serves about 1 can tuna fish 10. -Mrs. Lloyd A. Smith 1/3 cup milk 1 small onion 1 can celery soup BARBECUED SPARERIBS 4 medium cooked, sliced pota- Sauce: toes ½ cup catsup Drain and flake tuna. Mix soup ½ cup water- and milk. Fill greased baking 1 tablespoon vinegar dish with layers of tuna, potatoes, 1 tablespoon Worcestershire minced onion. Pour soup mixture sauce over and bake at 400 degrees. 1 teaspoon salt Mrs. Chester Bean A small amount of paprika and pepper ½ teaspoon chili powder Place 2 pounds lean spareribs in SHRIMP AND CHEESE a small roaster. Slice over the top DELIGHT of ribs 1 medium onion. Pour on sauce and bake in covered roast­ 1 small can mushrooms er in moderate oven. 2 tablespoons butter Mrs. Henry Hansen 1 pound fresh cooked or canned shrimp 1 ½ cups cooked rice BARBECUE SPARE RIBS 1 ½ cups shredded cheese 2 tablespoons shortening ½ cup cream 2 tablespoons brown sugar 3 tablespoons catsup 1 onion, chopped fine ½ teaspoon Worcestershire 1 cup celery, chopped fine sauce 3 tablespoons Worcestershire Salt, pepper sauce Saute sliced mushrooms in butter · ¼ cup vinegar 10 minutes. Mix lightly with the 1 cup catsup shrimp, rice and ch�ese. Com­ ¼ cup water bine cream and other ingredients. 1 teaspoon prepared. mustard Add to the shrimp mixture. Put Mix and boil a few minutes, pour into casserole and bake at 350 sauce over short ribs or spare degrees for 25 minutes. ribs. Bake in a low oven. Mrs. Sam Eidem Mrs. Elmer E. Johnson

-1 17- HAM AND BEAN CASSEROLE CASSEROLE OF HAM 2 cans, 31-oz, size, baked beans AND RICE in tomato sauce Between two layers uncooked 3 cups cooked ham, diced rice in baking dish place slice of 1 tablespoon prepared mustard smoked ham. Pour on 1 quart ½ cup light molasses milk. Bake in hot oven· until rice 1 small onion, chopped fine is cooked (about 1 hour). 1 cup Dash of tabasco sauce, optional raw rice expands to 4 cups cook­ Bacon slices ed. -Hannah Redy Mix well all the above ingredi­ ents except the bacon slices. Turn into two 1 ½ quart casseroles. Top one casserole with 4 slices of QUICK HOT DISH bacon. Bake at 350 degrees for 1 ½ hours. ¼ pound bacon To freeze second casserole, if de­ 2 tablespoons onion sired: Do not put on slices of ba­ 1 can peas con. Bake along with first cas­ ¼ cup flour serole for 1 hour. Cool thorough­ 1 cup rich milk ly, wrap and freeze. When ready Cut bacon in cubes and fry until to serve top casserole with 4 sli­ brown. Drain off most of the ba­ ces of bacon. Place frozen beans con grease. Chop onion fine and in oven and ·bake at 350 degrees brown rwith bacon. Add peas and for 1 hour. Be cautious of glass flour. Add milk and salt · and casseroles. -Mrs. Oscar Nelson pepper to taste. This can be baked ½ hour, but not necessary to do so. -Mrs. Leslie Sandine PORK CHOPS SUPREME Brown pork chops. Place 1 slice onion on each chop. Sprinkle SAUSAGE NOODLE with a generous amount of brown CASSEROLE sugar. Pour 1 teaspoon of lemon juice (Realemon) over sugar. Co­ 1 pound pork sausage ver each chop with catsup. Sim­ 1 chopped onion mer for 30 minutes or more. 2 tablespoons chopped celery Mrs. Virgil Anderson 1 tablespoon chopped green pep­ . per PORK CHOPS A LA LA can tomato soup 1 teaspoon Worcestershire sauce 4 pork chops, browned 5 ounces noodles 1 small can cream style corn ½ teaspoon salt ½ green pepper, chopped ½ cup dry bread crumbs 4 small onions, chopped Crumble sausage into skillet and 1 slice soft bread cook until brown, add all ingre­ 1 beaten egg dients except noodles; salt and ½ can cream of mushroom soup crumbs. Simmer 30 minutes. Pour Pour the above mixture over the over cooked noodles in casserole, pork chops, bake at 350 degre�s top with crumbs, bake at 350 de­ for 45 minutes. grees for 30 minutes. Mrs. Courtney Anderson Mrs. Chester Bean

-1 18- '

PORK AND RICE BALLS FIIJ.ED POTATO DUMPLINGS 2 pounds pork shoulder, ground 1 pint cold mashed potatoes 1 cup rice cooked 1 egg Season with salt, pepper, minced 2 tablespoons cream onion. Mix and make into balls, 1 round teaspoon salt cover with tomato soup and 1 can Dash nutmeg water. B.ake 1 ½ hours at medi­ ¾ cup flour um heat. ' -Mrs. Paul Melin ¼ teaspoon baking powder 1 teaspoon sugar Filling: 2 cups chopped lean ba­ BARBECUED 'SPARERIBS con · 1 small onion chopped fine. Cook spareribs in pressure cook­ Brown together and drain most er 10 to 12 minutes, or boil 'til ten­ of the fat. der. Put in. flat pan. Cover with Mix ingredients for batter well, sauce. Bake at 350 degrees for take a heaping tablespoon batter 30 minutes. in floured hand and pat out to a Sauce: patty about 3 inches. Place 1 ½ cup vinegar heaping teaspoon of filling in the ¼ cup Wesson oil center and close patty by folding 1 teaspoon Worcestershire sauce outer edges over to cover filling. ½ teaspoon onion, minced Drop into 1 ½ quarts of boiling 1 clove garlic (if desired) salted water- and boil slowly 20 ¾ teaspoon salt minutes, 4 or 5 at a time. If there 1/4. teaspoon paprika is little cf filling left in the frying ½ cup catsup pan, pour 1 cup milk over it, al­ ½ teaspoon dry mustard low it to boil. Salt to taste and 1 ½ tablespoons brown sugar use as sauce. Dumplings may be Mrs. Arthur Alink kept hot in this sauce. Mrs. Axel E. Johnson

CORN BEEF CASSEROLE ½ teaspoon salt Lima beans, canned or frozen INDIVIDUAL HAM MUFFINS 1 can corned beef ¾ pound smoked ham, ground ¼ cup onion, diced fine ¾ pound fresh ground pork. 1 tablespoon butter 1 egg, beaten 1 tablespoon flour ½ cup milk l /3 teaspoon pepper ½ cup bread crumbs ¾ teaspoon mustard 1 teaspoon salt ¾ cup milk 1 teaspoon onion, grated 1 can tomato soup Mix ingredients and put in greas­ Sprinkle salt over beans. Arrange ed muffin tins. Bake at 350 de­ corn beef, beans and onion in grees 20 minutes. Turn out into alternating layers. Melt butter in a cake pan. Pour brown sugar skillet. Blend in flour, seasoning sauce over muffins. Bake at 350 and milk. Cook until thick. Add degrees ½ hour. mustard and tomato soup. Pour Brown Sugar Sauce: over ingredients in casserole. Top ¾ cup brown sugar with crumbled potato chips. Bake 3 teaspoons vinegar at 350 degrees from ½ to ¾ hour. Mix ingredients and boil one min­ Mrs. Alf Jacobson ute. -Mrs. David Davoux

-119- SAUSAGE l"IZZA SPANISH PORK CHOPS recipe baking powder biscuits 6 pork chops, ½ inch thick (2 cups Bisquick mix) 2 tablespoons shortening pound pre-cooked pork sau­ 1/3 cup rice, washed sage, well drained 3 cups canned tomatoes small can mushrooms, if de- 2 tablespoons onions, .chopped sired l ½ teaspoons salt 1 ½ cups cheddar cheese, shred- ¼ teaspoon pepper ded l green pepper, sliced in rings l 8-ounce can tomao soup Brown chops on both sides in Dash of oregano shortening. Pour ott excess fat. Velveeta cheese Sprinkle rice around chops. Add Prepare Bisquick dough. Roll into tomatoes, onion, salt, pepper and 12 inch circle. Place on baking pepper rings. Cover. Cook over sheet. Cover with pork sausage. simmering heat until chops are Cover sausage with cheddar tender, about l hour. Remove cheese. Spoon tomato sauce over chops and place around edge of cheese. Sprinkle with oregano, warm platter. Fill center with remaining cheese and Velveeta rice mixture. Garnish with pep­ slices. Bake at 400 degrees for per rings, 20 minutes. Mrs. William Engebretson Miss Donna Hanson

MEAT LOAF 2 pounds ground beef NOODLE RING 2 large eggs, slightly beaten WITH MEAT BALLS ½ cup catsup ¾ cup warm water ½ pound ground beef l l ½-oz. package onion soup mix ½ pound ground pork 1 ½ cups soft bread crumbs 1 ½ cans evaporated milk Mix thoroughly the eggs, catsup, ½ cup bread crumbs water, onion and crumbs. Blend 2 tablespoons minced onion into the ground beef. Shape into 1 teaspoon salt a loaf and put in pan. B9ke at ¼ teaspoon pepper 350 degrees for 1 hour, then re­ l ½ tablespoons flour duce to 325 degrees and bake 15 2 tablespoons fat minutes longer. Transfer loaf to l can condensed vegetable soup platter but keep warm for serv­ ¾ cup water ing. One may make gravy from l 8-oz. package noodles drippings in same pan. Mix meat, ¾ cup milk, crumbs, To prepare for freezing and ser­ onion, seasoning; shape into ving later: Do not bake. Wrap . balls. Roll in flour and brown in well, label and freeze. When hot fat. Add soup, water and ready to serve bake frozen loaf simer ½ hour. Cook noodles until in pan at 450 degrees for 45 min­ tender, drain, shape into ring on utes, then reduce to 350 degrees a hot platter. Arrange meat balls and bake 45 minutes longer. One around edge. Add remaining may make gravy from the drip­ milk to sauce in pan, heat to boil­ pings. For richer tasting gravy, ing and serve in center of noodle dissolve 1 bouillon cube in gravy ring. -Mrs. Selmer Lind mixture. -Mrs Oscar Nelson

-120- HAMBURGERS FOR 40 THRIFTY MEAT BALLS 3 pounds ground beef, browned pound ground beef in a little fat ¼ cup onion, chopped 3 onions, chopped and browned ¼ cup uncooked rice a little ¼ cup cracker crumbs 3 mashed potatoes 1/3 cup milk 1 ¼ teaspoons salt 2 cups water 1 3 tablespoons soy sauce /4 teaspoon pepper 3 tablespoons steak sauce ¼ teaspoon poultr f seasoning ½ tablespoon pepper 2 tablespoons fat 1 tablespoon salt 1 10 ½ ounce can tomato, cream Catsup of celery or mushroom soup Mix all ingredients, seasoning ac­ ¾ cup hot water cording to taste. Steam 1 hour 1 4-oz. can mushrooms (optional) or more. -Beaver Valley Combine first 8 ingredients, mix well. Shape into small balls. Brown in hot fat. Add soup di­ luted with water. Simmer about 1 ¼ hours. Add mushrooms and liquid. Bring to a boil. Serve over MEAT LOAF meat balls. Serves 4. Mrs. Ivan Jacobson 1 ½ pounds ground beef ¾ cup cracker crumbs 2 eggs beaten 1/4 cup chopped onion 2 teaspoons salt and pepper MEAT LOAF 1 can vegetable soup, undiluted JUICY Firmly ·pack into a greased loaf 1 ½ pounds grounci beef pan. Bake in 350 degree oven ¾ cup oatmeal for one hour. Let stand 5 min­ 2 eggs, beaten utes before slicing. ¼ cup chopped onion Mrs. Helen Horner 2 teaspoons salt ¼ teaspoon pepper 1 cup tomato juice Combine all ingredients, pack firmly into loaf pan, and bake at 350 degrees for 1 hour. Let stand MEAT LOAF 5 minutes before slicing. Makes l /3 cup green pepper, chopped 8 servings. -Mrs. Chester Bean 2/3 cup dry bread crumbs 2/3 cup milk 2 eggs, slightly beaten 1 ¾ teaspoons salt MEAT SCUFFLE ¼ teaspoon pepper ½ cup catsup 2 beaten eggs, separated ¾ teaspoon Worcestershire 2 cups cream sauce · sauce 2 cups canned, or left over meat, 2 tablespoons onion, chopped ground 1 ¾ pounds ground beef Mix all ingredients, beaten egg Mix ingredients in the usual man­ whites last, bake in moderate ner and bake at 350 degrees for oven ,25-30 minutes. 1 hour. -Mrs. Russell Haga Mrs. Paul Melin

-121- LA CHOY CASSEROLE BEEF CHOP SUEY 1 ½ pounds meat, half veal and l ½ pounds beef half pork 1/i cup oil small onion, diced fine 2 tablespocns soy sauce cup celery, diced fine 3 cups celery, cut in 1 inch pieces large can chow mein noodles 2 large onions, chopped can mushroom soup 1 tablespoon molasses small can mushrooms 2 cups beef bouillon Season wih salt and pepper 2 cups canned bean sprouts, Br0wn meat, and onion and cel­ drained ery a trifle. Season with salt and 3 tablespoons corn starch pepper. Put alternate layers of Salt, pepper chow mein noodles and meat 6 cups hot boiled rice mixture, ending with chow mein Chow mei n noodles noodles. Pour mushroom soup Dice beef and fry in oil over high and mushrooms over all. Bake in heat 3 minutes, stirring constant­ moderate oven l hour. ly. Stir in soy sauce, salt and Peterson Sisters pepper. Remove meat and keep hot. To the oil remaining in the STEAK ROLL-UPS sauce pan, add celery, onions, molasses and bouillon. (Bouillon 1 ½ pounds round steak, ½ inch may be made from 2 cubes dis­ thick solved in 2 cups boiling water.) 3 tablespoons butter or margarine Bring to boil and cook 10 min­ ¼ cup onion, minced utes. Add bean sprouts and cook 2 cups day-old bread crumbs 3 minutes. Replace beef. Mix ½ cup celery, chopped corn starch with ¾ cup water and ½ teaspoon salt stir into mixture. Cook until ½ teaspoon sage thickened, stirring constantly. Dash of pepper Serve with rice and chow mein Dash of poultry seasoning noodles. Serves 6. 1 tablespoon parsley, minced Mrs. Paul Melin 1 tablespoon water 1 can mushroom soup LEFT OVER SUPPER STEW Remove bone and pound steak well on both sides to flatten. Roast beef, sliced or cubed Lightly cook onion in melted but­ ¾ cup diced celery ter, add to bread, celery, season­ 2 cups diced cooked carrots, ings, parsley and water. Mix peas, beans and corn or well. Cut meat into 4 pieces. Co­ 1 can mixed vegetables ver with mixed ingredients, roll 2 cups diced cooked potaoes up and fasten with small skew­ Onion ers or toothpicks. Roll in flour Place in a casserole and pour and brown in hot fat. Pour mush­ over left-over gravy or a can of room soup diluted with 1 cup cream of tomato soup diluted water over meat. Cover and sim­ with a little water. Bake 20-30 mer over low heat 1 ½ hours or minutes a 350 degrees. until tender. Serves 4. Mrs. Marvin Dahlberg Mrs. Ralph A. Nelson

-122- EASY BEEF STRAGONOFF CHOW MEIN HOT DISH pound round steak cut in fine ½ pound beef strips ½ pound pork medium can mushrooms, sau­ 1 cup rice, uncooked teed 2 medium sized onions, diced 2/3 cup water 2 cups celery, diced 1 envelope onion soup mix. 2 cans mushroom soup 1 cup dairy sour cream 2 cans chicken with rice soup 2 tablespoons flour l can mushrooms, drained Brown meat, season, add water, Use liquid from mushrooms plus mushrooms, stir in soup mix. water to make 2 cups Blend sour cream with flour, add % pound almonds or pecans, and simmer until sauce is thick­ some cut up ened. Serve over noodles or Cut beef and pork into small pie­ rice. -Mrs. Wilton E. Bergstrand ces, (One may use all bee.£.) Put in skillet and brown. Then mix all ingredients and pour into cas­ serole. Bake at 350 degrees for NOODLES AND BEEF 1 ½ hours. Serves 12. Mrs. Vernon Nels on pound lean cubed beef teaspoon salt ¼ teaspoon pepper ½ chopped onion 1 3/4 cups cooked tomatoes BEEF STRAGONOFF ¼ package cooked wide noodles German type dish) 1 / 3 cup shredded cheese. 1 pound round steak Brown meat in hot fat, add sea­ 2 tablespoons fat sonings and onion, cook until ½ cup onion, chopped onion is tender, add tomatoes, 1 clove garlic simmer covered for 20 minutes, 1 6-oz. can broiled mushrooms, sprinkle with cheese and bake at quartered 375 degrees for 25 minutes. cup sour cream Mrs. Albert Johnson can ( 10 ½ or 11 oz.) tomato soup tablespoon Worcestershire sauce 6 to 8 drops tabasco sauce BOHEMIAN LOAF ½ teaspoon salt 3 pounds lean pork or veal 1/s teaspoon pepper 5 eggs beaten hard 1 8-oz. package spaghetti ½ loaf of bread Parmesan cheese 1 medium sized onion Cut steak in ¾ inch squares. Dip Celery leaves meat in flour. Brown in hot fat. Salt and pepper to ·taste Add onion, garlic (may use garlic Boil pork with onion and celery powder) and mushrooms. (May leaves in enough water to make use only ½ cup cream) Combine 3 cups of stock. Cool and shred remammg ingredients except meat. Add eggs and more on­ spaghetti. Pour over meat. Sim­ ion, bread and 3. cups 'stock, salt mer until tender, about 1 hour. and pepper. Put in loaf pan in Serve over cooked spaghetti. refrigerator over night. Bake at Sprinkle Parmesan cheese over 300 degrees for 2 hours or less. each serving. Serves 4 to 6. Mrs. Einar Anderson Marie Stokker

-123- SCALLOPED MEAT 2 ½ cups cooked meat, diced 2 ½ cups left over mashed po- tatoes 1 small onion, cut fine WIENER NOODLE CAS'SEROLE Buttered bread crumbs 1 cup stock or gravy ½ package noodles Place meat, potatoes, onion and 7 or 8 wieners bread crumbs in layers in a but­ 1 can cream of celery soup ered casserole. Repeat layers, % cup milk having top layer bread crumbs. 1 pimento, diced Pour over all 1 cup stock or 1 tablespoon grated onion or gravy. Bake in a moderate oven 2 level tablespoons dry onion soup uncovered for 45 minutes. 1 Mrs. Delmer Swenson 1-1 teaspoon salt; dash pepper Buttered crumbs Cook noodles in salted water un­ til partially soft. Drain. Cut wie­ ners in ½ inch rounds and brown CHINESE HOT DISH in butter. Mix cream of celery 1 pound veal and pork, cut soup with milk. Add pimento, 2 cups chopped onions onion, salt and pepper. Heat and 2 cups chopped celery stir until smooth and hot. Put 2 cans cream of chicken soup noodles and wieners in a large 2 cans cream of mushroom soup greased casserole. Pour the cel­ 1 cup raw rice ery mixture over and blend 2 or more cups water through. Top with buttered 1 tablespoon soy sauce crumbs. Bake at 350 degrees for ½ pound cashews or almonds 25 minutes. Tuna fish or ham may Brown meat, onions, add rest of also be used. -Ella Lewison ingredients, bake 1 hour cover­ ed, uncover, add nuts and bake ½ hour more, in moderate oven. CHOW MEIN Mrs. Andrew Klopstad ½ pound pork ¾ pound veal ½ pound beef CORNED BEEF CASSEROLE 1 medium bunch celery, chopped 1 small onion 8-ounce package. noodles ½ cup tomato juice 12-oz. can corned beef, diced Corn starch 1/4 pound American cheese, diced Soy sauce 1 can cream of chicken soup 1 to .1 ½ cups water chestnuts 1 cup milk l can bean sprouts ½ cup chopped onion l can bamboo shoots · ¾ cup buttered crumbs l can mushroom pieces Cook noodles in boiling, salted 1 can whole mushrooms water until tender; drain. Add 1 pimento corned beef, cheese, soup, milk Mixed · nuts and onion. Pour into greased Brown meat, ad_d celery, onion, 2 quart casserole. Top with but­ water and torriato juice. Simmer tered crumbs. Bake at 350 de­ until tender. Add rest of ingre­ grees for 45 minutes. dients, thicken and serve. Mrs. Wilhelm Peterson Mrs. Lloyd A. Smith

-124- CORN BEEF CASSEROLE MEXICAN LUNCHEON 6-ounce package macaroni pound pork sausage or ground 12-oz. can corn beef, chopped beef 1A pound American cheese, l cup onion, diced cubed 1 cup green pepper, diced 1 can cream of chicken soup 2 cups cooked tomatoes 1 cup milk 2 cups uncooked macaroni %. cup onion, chopped 1 cup buttermilk or sour cream 1 small can mushrooms 2 tablespoons sugar :y,1 cup buttered bread crumbs 1 tablespoon chili powder Stuffed olives 1 teaspoon salt Brown meat, onions and green Cook macaroni, but do not add peppers. Add tomatoes, macar­ salt. Drain and rinse with cold oni, buttermilk or sour cream, water. Mix all ingredients except sugar, chili powder and salt. Do macaroni, crumbs and olives. Put not. stir. Cover and simmer for 30 in alternate layers with macaroni. minutes. -Mrs. Julius Wagner Top with buttered crumbs and garnish with sliced olives. Bake at 375 degrees for 1 hour. Mrs. Dwane Sanford POINSETTIA PANCAKES 1. Main dish� can be served with tossed salad and beverage. 2. After the Skating Party. Serves 12. 3 cups pancake mix 3 cups milk .H.llMBURGER HARVEST 3 eggs CASSEROLE 3 tablespoons salad oil pound ground chuck 3 cups cubed ham cup chopped onion 4 cups mushroom soup 2 ½ cups canned tomatoes 2 cups grated cheddar cheese l tablespoon worcestershire Ham slices cut to form a poinset­ tia. sauce or Combine pancake mix, milk, 1 teaspoon curry, or chili powder eggs and oil in large bowl and 2 teaspoons salt . beat until smooth. Bake on large 2 cups thinly sliced potatoes skillet. Use aluminum foil be­ 1 package frozen corn tween cakes when stacking. Cut l package frozen lima beans and arrange ham slices to form a l slivered green pepper poinsettia. Before. putting toge­ 1 ½ cups American cheddar ther for serving, heat the cubed cheese ham, mushroom soup, and the Mix the onion, meat, tomatoes grated cheese until it is bubbly and seasonings. Put a layer of and thick. Place a pancake on an this on the bottom of a big cas­ adequate serving dish, spread serole, add layers of vegetables ham sauce to one inch from edge. (partially thawed), bake covered Repeat pancakes and sauce, mak­ at 375 degrees, remove cover, ing a tier of four large pancakes. sprinkle -with cheese and con­ Top with the poinsettia ha�, and tinue baking for 30 ·minutes. serve with a smile. • Mrs. Eric N. Lind Mrs. V. Eugene Johnson • -125- RIGATONI DUCHESS MEAT ROLL (Italian type Hot Dish) 1 pound lean ground beef ½ pound ground pork 2 eggs beaten ½ pound ground beef 1 teaspoon Worcestershire sauce ½ to ¾ teaspoon sage l teaspoon salt Small onion, diced ¼ teaspoon pepper 40 to 45 Rigatoni ¼ cup fine]y chopped onion 1 can spaghetti sauce 2 slices day old bread, cubed Boil Rigatoni macaroni until ten­ 2 tablespoons melted butter 2 cups ground raw carrots der, drain, rinse with cold water. Mix above ingredients and stuff Combine first seven ingredients, Rigatoni individually. Place them mixing well. Spread mixture to in a greased casserole and pour form BxlO inch rectangle on wax spaghetti sauce over them. Bake paper. Mix butter with carrots at 375 degrees for 45 minutes to and spread evenly over meat. 1 hour. Serves 5 or more. Roll as for jelly roll. Peel off wax Lyla Niederbaumer paper as you go; press edge down firmly to seal. Place seam down in greased 11¾x 7½xl ½ inch glass pan. Bake in moderate 350 degree oven for 1 ½ hours. BEEF AND CORN CASSEROLE Remove to serving platter. Serve with quick mushroom sauce. 2 eggs, beaten Mushroom Sauce: ¼ cup milk One can (2 oz) mushrooms (some 1 cup soft bread crumbs liquid) 1 pound lightly browned ground 2 tablespoons butter beef 1 can mushroom soup 1 ½ teaspoons salt Drain chopped mushrooms. Mea­ 1 No. 2 can cream style corn sure liquid, adding ½ cup of 2 teaspoons prepared mustard milk. Add milk, butter to soup. ¼ cup chopped onion Milk liquid makes l /3 cup. Heat Soak bread in milk and eggs, add to boiling point. Stir constantly. the remaining ingredients, bake Add mushrooms. Serve over hot in a slow oven, 300 degrees for meat roll. -Mrs. Henry Nelson 1 hour. -Mrs. Chester Bean CABBAGE HOT DISH Small head cabbage BEEF CASSEROLE ¾ pound ground beef Medium size onion pound ground beef 1 can tomato soup 1 onion, cut up fine Brown the ground beef with the Salt to taste onion. Cut up cabbage. Add a . 1 can tomato soup layer of cabbage, then meat, an­ 1 1-pound can cream style corn other layer of cabbage. Pour the 3 cups cooked cold poatoes, tomato soup over all without di­ slir.ed luting. Cover and bake, 1 hour ½ cup celery, cut up fine and 45 minutes at 350 degrees. Brown beef and onions. Add salt. This fills a 2 quart casserole. Mix all ingredients. Pour into a Mrs. Raymond Olson baking dish. Bake. at 350 degrees for 30 minutes. Mrs. Oscar Nelson

-126- DELUXE CABBAGE CASSEROLE HAMBURGER CHOW MEIN head cabbage, shredded pound ground beef or ham­ pound ground beef burger large onion, chopped chopped onion can tomato soup can mushroom soup 1 cup tomato juice can chicken noodle soup Salt, pepper ½ cup rice Potato chips 2 cups water Mix meat and onion. Add salt and ¼. cup soy sauce pepper to taste. In a greased cas­ 1 cup chopped celery serole put a layer of cabbage, Bake 1 1/2 hours at 350 degrees. then a layer of meat. Repeat un­ Serve on chow mein noodles. til ingredients are used. Pour over Serves 12 and is fine with hot all the tomato soup. Place in mod­ rolls. -Mrs. Pearl Anderson erate oven. As it bakes, add a little tomato juice from time to time. Bake about 1 hour or until cabbage is tender. Top with po­ CHOW MEIN HOT DISH tato chips and let stand in oven pound ground beef about 10 minutes more. chopped onion Mrs. Martin Burkman cup chopped celery or more ½ cup uncooked rice 2 cups water HOT DISH 1 can mushroom soup pound hamburger, more or less 1 can chicken rice soup 2 cans red kidney beans, drained 4 tablespoons soy sauce, optional 1 pint tomatoes 2 tablespoons worcestershire ¼ cup sugar sauce, optional ¼ cup onion, minced Brown onion, hamburger togeth­ 1/4 cup green pepper, minced er. Mix in remaining ingredients. 1 teaspoon salt Bake in greased casserole, cov­ 1/4 teaspoon pepper ered for 1 hour and 15 minutes Brown the hamburger in a little at 350 degrees. Sprinkle with fat. Mix .all the ingredients. Pour chow mein noodles and bake 15 into a casserole and bake in mod­ minutes more. Eight servings. erate oven for 1 hour. Mrs. Lyle Howe Miss Beverly Patten Mrs. Raymond Olson

LUNCHEON DISH EMERGENCY STEAK 1 pound ground beef 1 small onion, diced 1 pound hamburger 1 cup celery, diced ½ cup .milk 2 cups cold water 1 cup Wheaties ¼ cup soy sauce 1 teaspoon salt 1 can chicken noodle soup ¼ teaspoon pepper ½ cup uncooked rice 1 small finely chopped onion Brcwn ground beef and onion. Mix, place on pie pan and shape Mix ingredients and put in a into form of a steak, about an inch greased flat pan. Bake at 350 de­ thick. Broil at 400 degrees about grees for 1 ½ hours. 5 minutes on each side, then un­ Mrs. Russell Haga til done. -Mrs. Henry Hansen

-127- GROUND BEEF BAKE Ua.r ��od , Hamburgers- 1 pound ground beef HAMBURGER HOT DISH ½ cup rolled oats (uncooked) ½ teaspoon onion salt · 5 to 10 potatoes, medium sized 1 ½ pounds hamburger ½ teaspoon garlic salt 2 cups green string beans ½ teaspoon dill seed (optional) 1 can tomato soup ¼ teaspoon pepper 1 onion, small 2/3 cup tomato juice Salt and pepper to taste Milk Onion Gravy- 1 egg yolk 1 cup sliced onions Boil the potatoes and mash, or ¼ cup flour instant potatoes may be used. 1 bouillon cube Brown hamburger and chopped 2 cups boiling water onion in skillet. Add string Biscuit Dough- beans and tomato to hamburger. 1 cup pancake flour Season with salt and pepper. �4. cup parmesan cheese Place mixture in flat bottom pan. 2 tablespoons shortening 1/3 cup milk Add egg yolk and enough milk to .mashed potatoes to make them Combine ingredients for hambur­ fluffy. Cover hamburger mix­ gers, shape into 6 large patties, ture with potato mixture. Bake brown in shortening in a large at 350 degrees for 45 minutes. frying pan. Place in the bottom of deep dish pie plate, or shallow Mrs. L. Richard Bonander baking dish. For gravy brown Mrs. R. D. Kelly onions in fry pan fat, add flour, and combine. Dissolve bouillon HAMBURGER-POTATO in boiling water, slowly add to CASSEROLE onion mixture, stirring until thick­ pound ,hamburger ened, pour over patties. Combine ¼ teaspoon paprika pancake mix and cheese. Cut in 5 medium potatoe.s shortening until mixture resem­ 1 can cream of chicken soup bles coarse crumbs. Add milk, 1 medium onion stirring lightly until just damp­ Salt and pepper to taste ened. Turn out on·floured board, Milk and knead gently a few seconds. Roll into a circle about an inch Lightly brown hamburger and smaller than the top of casserole. minced onion in frying pan. Add . salt and pepper. When browned, With a pastry cutter, cut into 6 add soup and paprika. Pare and pie shaped wedges, · and place slice potatoes. Put layer of po­ on top of onion gravy. Bake in tatoes in bottom of buttered cas­ 425 degree oven 15 to 20 minutes. ::;erole. Cover with layer of meat Garnish with parsley. Serves 6. mixture, . then another of potatoes. Pour enough milk over until it Mrs. Robert Minnick shows around edges. Bake at

325 to 350 degrees until potatoes T/1'1£•�A"'lfS are soft. -Lorraine Hanson 0

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ELEGANT HASH QUICK VEGETABLE BEEF CASSEROLE 1 pound ground beef 2 onions, diced pound ground beef 1 cup celery, diced can vegetable beef soup 2 cups raw carrots, diced package cooked noodles 6 cups raw potatoes, diced 1 diced onion Salt and pepper to taste Brown beef and onion, add soup 3 cups milk and noodles, bake for 45 minutes Butter and bread crumbs at 350 degrees. Brown onions and celery in a Mrs. Melvin Holland little fat. Remove the onions and celery and brown the ground beef. Season with salt and pep­ per. Mix onions, celery and beef. Put in alternate layers with car­ SPANISH RICE rots and potatoes. Pour over this the milk. Sprinkle with bread 1 pound hamburger crumbs and dot with butter. Bake 3 medium sized onions in moderate oven 2 hours or in ½ cup raw rice electric skillet 1 hour. ½ cup tomatoes Mrs. Rudolph 0. Nelson Salt and pepper to taste Saute onions in butter until gol­ den, add meat and fry until light brown, then add cooked rice, to­ matoes and seasoning. Sprinkle VEGETABLE PIE with buttered cracker crumbs, WITH POTATO CRUST bake at 350 degrees for about 45 minutes. -Mrs. Sam Peterson 1 medium sized onion Salt and pepper 1 cup meat or hamburger 1 cup peas 1 cup carrots, cooked HOT DISH 2 tablespoons butter 1 cup potatoes, cooked 1 pound ground beef I cup milk ¼ cup onion, chopped Brown sliced onion in fat. Add 113 cup celery, chopped the meat and sear well. Add rest 5 ounces noodles of ingredients and turn into a 1 can cream of mushroom soup baking dish. Cover with potato 1 can cream of chicken soup crust and bake in moderate oven 1 can tomato soup 30 minutes. Olives, stuffed Potato Crust: Brown beef, onion and celery. 1 cup hot mashed potatoes Cook noodles and drain. Com­ ½ teaspoon salt bine meat mixture, noodles and 1 eqg, beaten soups. Pour into baking dish. 2 tablespoons melted butter Bake at 350 degrees for 30 min­ Flour to make soft dough utes. Remove from oven and Mix in order given. Roll on flour­ cover top with sliced olives. Pour ed board, and cover over vege­ little olive juice over all. Return tables and bake. to oven for 10 minutes. Serves Alcester, S. D. ten. · Mrs. Coon Lee

- 129- SPAGHETTI STEW SIX-LAYER DINNER 2 slices bacon, diced Tasty one-dish meal of 6 blend­ ½ pound hamburger ed flavors: 1 onion, chopped Place in layers in· greased 2-quart ½ cup celery, chopped casserole (8 inch) ½ cup carrots, diced 2 cups sliced raiw potatoes 1 cup potatoes, diced 2 cups chopped celery 1 cup macaroni 1 pound ground beef 3 cups canned tomatoes 1 cup sliced raw onions (or less) Salt and pepper to taste 1 cup minced green pepper Fry bacon, add meat and onion 2 cups cooked tomatoes (No. and brown. Add celery, carrots, tall can) potatoes and macaroni. Season Season layers, using in all: with salt and pepper. Distribute 2 teaspoons salt uncooked spaghetti over the mix­ ¼ teaspoon pepper ture. Pour on tomatoes, cover Garnish with green pepper sliced tightly and cook slowly for 40 and bake at 350 degrees 2 hours. minutes. -Mrs. Herbert Wiberg Amount: 6 servings. Mrs. Gordon U strud

EGG NOODLE HOT DISH HUNTERS' STEW 1 package egg noodles, cooKed 1 ½ pounds hamburger Brown in skillet: ½ pound pork sausage 1 pound hamburger 1 onion, chopped 1 medium size onion 1 can red kidney beans salt and pepper 1 can pork and beans cup celery, cut, cooked in suf­ 1 can whole kernel corn ficient salt water to cover 1 can tomato soup or ½ can tomato soup ½ cup catsup can mushrooms 1 cup cooked spaghetti 1 can mushroom soup (may use Brown meat, onion and add rest 1 can cream of chicken soup also) of ingredients, and bake. Skim ½ bottle stuffed olives, optional off excess fat as it bakes. This Bake a 350 degrees about an hour is a large recipe, will serve 8-10 or more. -Mrs. Lyle Howe hungry people. It can be pack­ Mrs. Merlyn Van Rosendahl aged and frozen for later use. Mrs. Lincoln Twedt

"SPAM" ONE-DISH MEAL ONE OF A KIND CASSEROLE can Spam, cut in cubes (may 1 pound hamburger substitute any similar canned 1 small onion meat) 1 can chicken rice soup 2 cups milk 1 cup celery, optional 1 can cream of mushroom soup 1 can mushroom soup 1 can chicken noodle soup 1 can mixed vegetables, optional 1 �an chow mein noodles 1 can chow mein noodles Combine all and put in greased ¼ pound pecans, optional casserole. Top with a few chow Brown hamburger and onion. Mix mein noodles and bake 1 to 1 ½ all together. hours at 350 degrees. Serves 10 Mrs. Einar Anderson to 12. -Mrs. Gordon Ustrud Mrs. Leonard Sternquist

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PORCUPINE BEEF BALLS HAMBURGER CHOW MEIN 1 ½ pounds ground beef pound ground beef 1 teaspoon salt can cream of chicken soup 1 small onion, minced can cream of mushroom soup 1 small can tomato soup ¼ to ½ cup water % cup raw rice 2 tablespoons soy sauce ½ teaspoon pepper l cup celery, diced ½ cup water 1-2 medium onions, chopped Combine meat, rice, salt, pepper ½ to 1 cup cooked rice dnd onion. Shape into small balls. 2 tablespoons chopped pimento Heat soup and water, drop meat ¼ cup chopped carrots, optional balls into mixture and place in Slivered almonds casserole. Cover and bake at 1 can chow mein noodles 350 degrees 1 ½ hours. No salt as soups are seasoned Mrs. Paul Melin Saute until meat almost changes Mrs. Soren Clemenson color. Heat the soups, mix all in­ gredients and sprinkle with al­ monds and bake 30 minutes at 350 degrees. -Mrs. Fern Wikle RICE-HAMBURGER CASSEROLE Mrs. Edwin Johnson 1:-'2 cup rice (uncooked) ½ pound hamburger, browned ½ cup diced celery CHOW MEIN NOODLE ¾ cup diced green pepper HOT DISH l can cream of chicken soup 1 pound ground beef l can water 1 diced green pepper Bake 45 minutes covered, and l S 3 stalks celery, diced minutes uncovered. 1 small onion, diced Mrs. Loren Thompson l cup boiling water 1 can cream of chicken soup 1 can chow mein noodles 7 LAYER CASSEROLE Brown beef and pepper in 2 ta­ blespoons butter. Boil celery and cup uncooked rice onions in water, add soup and cup canned whole kernel corn, noodles and bake 45 minutes at drained 350 degrees. Sprinkle with salt and pepper. Mrs. Melvin Holland Pour over l can tomato sauce an ½ can water. 1/2 cup each finely chopped onion and green pepper ASPARAGUS SCUFFLE ¾ pound uncooked ground beef 2 cups white sauce Sprinkle with salt and pepper. 2 ½ cups chopped asparagus Pour over 1 can tomato sauce and ¾ teaspoon salt sauce and ½ can water. Cover ½ cup grated cheese meat with 4 strips bacon cut in 4 eggs, separated half. Cover and bake at 350 de­ Crumbs for topping grees for l hour. Uncover and Add cheese to white sauce, beat bake about 30 minutes longer un­ yolks and add, fold in asparagus til bacon is crisped. Makes 4 to and beaten egg whites. Bake in 6 ample servings. a pan of hot water l hour in mod­ Mrs. Lester Baker erate oven -Mrs. Nels Nelson

-131- COOKED CHILI 2 pounds hamburger, or less 3 onio ns , minced 1 can to mato es 1 can kidney beans 1 ca n tomato soup NOODLE AND GROUND B.EEF 1 clo ve garlic DISH Salt, pepper and chili powder to 1 po und egg noodles tas te 3 po unds gro und beef Brown onions in little fa t. Add 4 whole eggs meat and fry. Combine with the l onio n other ingredients . Cook slowly 1 cup ca tsup ½ ho ur. Ma y us e home ca nned 1 tablespoon salt tomato es in place of the co m­ 1 / 3 teaspoon pepper mercial tomato . 1 cup raw ca rro ts ground Mrs . Eugene Nussbaum 1 green pepper Mrs . Howard Kuhnert ½ cup melted butter 1 1/3 cups bread crumbs Cheese fo r to pping GROUND PORK HOT DISH Cook noodles 6 minutes, drairi and rinse. While coo king, mix po und lean gro und po rk beef, eggs , bread crumbs , ca ts up, 8-oz. pkg. uncoo ked noodles onio n, salt and pepper. In an­ can tomato soup other bowl mix noodles, butter, l /3 ca n water ca rrots and green pepper. In 11 ¼ po und American chees e xl6 pan put noodles in bo ttom, Salt and pepper then beef mixture on to p and Combine and bake 1 ho ur at 350 cover all with cheese. Ba ke at 350 degrees . -Mrs . Adrian Ja ckson degrees about 45 minutes until brown . Serves 18-20. Mrs . Fred Da y WASH DAY CASSEROLE - NOODLE HAMBURGER QUICKIE WITH OLIVES can kidney beans po und hamburger 10 ounces noodles (cooked) 1 small onio n, cho pped 2 po unds browned gro un d beef ½ teaspoon salt ¾ cup chopped celery ½ green pepper, chopped ½ cup cho pped on ion 2 tablespoons butter 1 or 2 ca ns cream of mushroom 1 cup rice, cooked soup 1 can mushro om soup or or · 2 cans cream of chicken 1 can chicken gumbo soup soup . ¼ teaspoo n chili powder can tomato soup Brown the hamburger, onio n and small jar stuffed olives pepper. Mix all ingredients and Co mbine and ba ke at 350 degrees put in casserole. Ba ke in mod­ fo r 45 minutes, or until bubbling erate oven fo r 1 ho ur. This re­ in the center. Just before serving cipe may be cooked in an elec­ the olives are to be sliced and tric frying pan or in a pan on to p with the juice sprinkled over the of the stove. to p. -Mrs . Eugene Person Mrs . Delmer Swenson Mrs . D. Harrington

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-134- DATE FIIJ.ED DROP COOKIES CHOCOLATE DROP COOKIES 1 cup shortening 1 egg, beaten 2 cups brown sugar 1 cup brown sugar 1 ½ teaspoons vanilla ½ cup sour milk or buttermilk 1 teaspoon soda dissolved in a 1 ½ cups flour little water ½ teaspoon soda, sifted with the 3 eggs, beaten flour 3 ½ cups sifted flour 1 teaspoon vanilla Pinch of salt ½ cup nut meats Filling: 2 squares Baker's chocolate 1 cup chopped dates ½ cup butter 2/3 cup water Melt chocolate and butter. Mix 2/3 cup sugar ingredients in order given. Let ½ cup nuts stand a few minutes. Drop by Cream shortening and sugar; add teaspoon onto ungreased cookie rest of ingredients. For filling boil pans. Bake at 350 degrees until until thick; cool. Drop a small tea­ firm. Frost with chocolate frost­ spoon of dough on greased cook­ ing. -Mrs. Lloyd Nelson ie sheet, then some filling on top of dough, then some more dough on top of filling. Bake 10 to 12 minutes at 350 degrees. -Mrs. J. Albert Carlson, Mrs. DATE FILLED HALF MOONS Axel Nordstrom, Mrs. Charlie Ja­ 1 cup shortening, half butter cobson, Mrs. Leonard Karli, Mrs. 1 ½ cups brown sugar Russell Haga 2 eggs 1 ½ cups oatmeal 1 teaspoon soda 1/4 cup hot water 1 teaspoon vanilla FIG AND DATE COOKIES 3 cups flour l /3 cup butter 1 teaspoon cream of tartar l cup sugar Cream shortening and sugar. Add l egg beaten eggs. Dissolve soda in 1/3 cup milk hot water and add. Mix in oat­ 2 cups flour meal and vanilla. Siit cream of 2 teaspoons baking powder tartar with flour. Add enough Powdered sugar flour so that dough can be easly Cream butter and sugar. Add rolled out to ¼ inch thickness. well beaten egg. Add milk. Sift Cut with large round cutter. Place together flour and baking pow­ 1 teaspoon filling on half of the der. Mix all together without too cookie and fold the other half much stirring. Roll out and sprin­ over the filling. Bake at 350 de­ kle with powdered sugar. Cut in grees 10 to 12 minutes. rounds. Put filling between two Filling: cookies. Bake in moderate oven. 2 cups dates, finely cut Filling: ¾ cup sugar ½ pound figs, cut up ¾ cup water ½ pound dates, cut up ½ cup nuts, chopped Add a little water and cook until Cook together slowly, stirring $Oft enough to mash smooth. constantly, until thick. Mrs. C. Emil Nelson Mrs: Evald Carlson.

-135- CHOCOLATE MACAROONS 2 egg whites UNBAKED FUDGE COOKIE ½ cup sugar 1 package chocolate chips Combine in heavy saucepan: 2 cups coconut 2 cups white sugar Beat egg whites until foamy. Add ½ cup milk sugar gradually to egg whites, 4 large marshmallows beating until stiff. Melt chocolate ½ cup butter chips and add to egg mixture. Stir until well mixed and boil ex­ Fold in coconut. Drop by tea­ actly 3 minutes. Remove from spoon in pan lined with brown heat and add the following. Mix paper. Bake at 300 to 325 degrees all of the following together be­ 11 to 14 minutes. Cool on paper. fore adding: Mrs. Lynn Outka 6 tablespoons cocoa ¼ teaspoon salt l ¾ cups oatmeal ½ cup flaked coconut STRAWBERRY COOKIES ½ cup chopped nutmeats WITH JELLO l teaspoon vanilla Stir until well mixed. Drop onto 1 can Eagle brand milk a buttered cookie sheet making 2 packages angel flake coconut �mall cookies slightly pressed (14 oz.) flat. Do not bake. 1 tablespoon sugar Mrs. Martin Albin ¼ cup finely chopped blanched almonds CREAM COOKIES 2 packages strawberry jello l cup sour cream 1 teaspoon almond extract 1 cup butter and lard mixed Red coloring, optional l cup sugar Combine milk, coconut, sugar, l egg nuts and extract, mix ip. 1 ½ pack­ ½ teaspoon salt ages jello. Mix well. Chill for 1 teaspoon nutmeg 45 minutes. Form like strawberry 3 cups flour and roll in ½ package dry jello. 1 teaspoon soda mixed with flour May decorate wih leaves and Bake at 400 degrees. stems of green powdered sugar Same recipe may be used for icing. Keep refrigerated. filled cookies by putting a spoon­ Mrs. August Nordstrom ful of the following on each cookie and placing another cookie on top. Filling: EASTER BASKETS ½ pound dates or raisins, cut or 1 can Eagle brand milk ground 2 packages coconut 1 cup sugar 1 tablespoon sugar 1 cup water 1 package lime jello 1 tablespoon corn starch Green coloring Vanilla Combine as above, shaping into Cook dates or raisins, sugar and Easter nests or baskets. Fill with water. Add com starch mixed in small candy eggs and use as gar­ little cold water. Cook until thick. nish for Easter bunny cake or as Flavor with vanilla. Cool. a cookie. Makes 36 baskets Mrs. N. V. Swenson Mrs. Raymond Holm

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RAISIN SURPRISES BLONDE BROWNIES Filled Cookies 2 ¾ cups flour, sifted 3 cups sifted flour 2 ½ teaspoons baking powder 3 teaspoons baking powder ½ teaspoon salt ½ teaspoon salt 2/3 cup shortening 2/3 cup butter or other shortening 3 eggs 1 cup sifted brown sugar 2 ¼ cups brown sugar or 1 pound 1 egg, well beaten 1 cup nut meats, chopped 1 teaspoon vanilla 1 package semi-sweet chocolate l /3 cup milk chips Sift flour once, me.asure, add bak­ ing powder and salt, and sift Sift flour, baking powder and salt. again. Cream butter thorough­ Melt shortening. Stir it into the ly, add sugar gradually and brown sugar and allow to cool cream until light and fluffy. Add slightly. Beat in the eggs, one at egg and vanilla. Add flour alter­ a time. Beat well. Add flour mix­ nately with milk, a small amount ture, nuts and chocolate chips. at a time. Beat after each addi­ Blend well. It is very stiff. Spread tion until smooth. Chill until firm in greased 1 Ox 15 inch pan. Bake enough to roll ¼ inch thick on at 350 degrees 25 to 30 minutes. slightly floured board. Cut with Do not overbake as it dries out 2 ½ inch cookie cutter. Place one quickly. When almost cool, cut teaspoon raisin filling on a circle into squares-:- -Mrs. John Elofson and place another circle on top, pressing edges together. Bake in hot oven 425 degrees, 6 to 8 min­ ues. Makes 4 dozen. Raisin Filling: ALMOND CRESCENTS 2 cups raisins chopped 2/3 cup boiling water 1 cup soft shortening, half butter 2/3 cup sugar l /3 cup sugar 1 tablespoon lemon juice 2/3 cup ground blanched al- 1 tablespoon butter monds Cook raisins, sugar and water 6 1 2/3 cups flour, sifted to 8 minutes or until thick, stirring ¼ teaspoon salt constantly. Remove from heat, 1 cup confectioner's sugar, sifted add lemon and butter. figs or 1 teaspoon cinnamon dates may be substituted for Mix thoroughly shortening, su­ raisins gar and almonds. Sift salt with Muriel and Myrtle Carlson flour. Work flour into shortening mixture. Chill dough, then roll into pencil-thick rolls. Cut in 2 ½ inch lengths. Place r-'" ungreased baking sheets in form of cres­ PEANUT BUTTER DROPS cents. Bake until set, but not ½ cup white syrup brown. While still warm, roll in ½ cup white sugar confectioner's sugar and cinna­ Heat to boiling point; add mon which have been sifted to­ 1 cup peanut butter gether. Bake at 325 deqrees 14 2 cups corn flakes to 16 minutes. Makes about 5 Stir and drop on wax paper. dozen cookies. Mrs. Henry Groan Mrs. Kenneth Erickson

-137- UNBAKED CHOCOLATE HERMIT COOKIES COOKIES 2 eggs 2 cups Rice Krispies 1 ½ cups sugar . ½ cup nut meats, chopped 2/3 cup butter or other shortening ½ cup coconut 1 cup raisins, ground 3 squares chocolate 1 cup nuts, rolled 1 pound bar mild chocolate 1 teaspoon cinnamon Melt chocolate in double boiler. ½ teaspoon cloves When slightly cooled, mix in rest ½ teaspoon nutmeg of ingredients. Drop by teaspoon I teaspoon soda onto waxed paper and chill. 3 tablespoons sour milk Flour Mrs. Robert Swenson . Dissolve soda in sour milk. Mix ingredients in order given. Add enough flour so dough can be easily rolled out. Cut and bake NO BAKE PEANUT BUTTER in moderate oven. CRUNCH COOKIES Mrs. Albert Nelson 4 tablespoons peanut butter 2 6-ounc packages butterscotch e ROLLED MOLASSF.S COOKIES bits 1 4 ½ cups cornflakes 1 /4 cups lard or butter Nuts if desired 1 cup buttermilk or hot water Melt over hot water peanut butter 2 cups sugar and butterscotch bits. Remove ½ cup molasses from heat. Stir in cornflakes. Add 2 teaspoons soda dissolved in nuts. Drop on waxed paper. If hot water cookies spread too much, cool ½ teaspoon salt mix in refrigerator. Be cautious Flour enough to roll. These are not to cool to the extent that it very good. will not drop and easily shape. Mrs. Julius E. Anderson Mrs. Elmer Jacobson ROLLED GINGER SNAPS 1 cup molasses UNBAKED CHOCOLATE · 2 teaspoons soda COOKIES 1 cup butter and lard mixed ¾ cup sugar 2 cups sugar 2 · eggs 1 stick oleomargarine 2 tablespoons water ½ cup milk ½ {easpoon each ginger, cloves, 2 tablespoons peanut butter cinnamon 3 cups quick oatmeal 2 ½ cups flour 1 teaspoon vanilla Heat molasses until 'it comes to 2 tablespoons cocoa a boil, add soda and cool. Cream Boil the sugar, oleomargarine, sugar and butter. Add eggs, wa­ milk and peanut butter exactly ter and molasses. Sift flour and 2 minutes. - Add remaining in­ spices and add. Let stand in re­ gredients, drop on waxed paper frigerator a few hours before rol­ by spoonfuls. Put ½ walnut or ling. Cut with cookie cutter and pecan on top. bake at 325 degrees. Mrs. Hans Gulbranson Mrs. P. H. Stadum

· -138- SKILLET COOKIES EASY ROLLED SUGAR COOKJES Combine: 1 cup dates, cut up 3 cups all purpose flour ¾ cup sugar 1 cup butter 2 beaten eggs 1/2 teaspoon soda Place in skillet and cook for 10 ½ teaspoon baking powder minutes over slow fire stirring ½ teaspoon salt constantly. Remove from fire. Mix above as for pie crust. Add: 1 teaspoon vanilla 3 well beaten eggs 1 cup nuts 2 cups sugar Carefully blend in 1 cup Rice 1 teaspoon vanilla Krispies, 1 cup Post Toasties Mix and pour over the dry ingre­ Form into small balls and roll in dients and mix well, chill and roll coconut. thin. Bake at 375 degrees 8 to 12 Mrs. Dale Williamson minutes on greased cookie sheet. Mrs. L. C. Gardener Mrs. Jennie Benson Mrs. Ida Johnson PEANUT BUTTER CRUNCH ½ cup butter HONEY JUMBLES ½ cup chunk peanut butter ½ cup sugar ½ pound marshmallows ½ cup shortening 2 squares unsweetened chocolate 2 eggs (cut up) 1 cup honey Melt all in saucepan over low 3 cups flour heat. Put 3 cups sugar coated 1 teaspoon soda cornflakes in a greased pan and Grated rind of lemon pour the above mixture over the 3 tablespoons lemon juice flakes. . Mix well. Pat into 8x8 pan. Mix in the usual manner except Do not bake. -Mrs. Lydia Acker fold in the beaten whites of the 2 eggs last. Roll out to about ¼ GOOD FILLED COOKIES inch in thickness. Cut with a 1 cup shortening doughnut cutter. Bake in moder­ 1 cup sugar ate oven. -Mrs. Daisy Larson 2 eggs 1 cup milk Dash salt MINCEMEAT COOKIES 1 teaspoon vanilla 1 cup shortening 1 teaspoon soda 1 ½ cups brown sugar 1 teaspoon baking powder 3 eggs Flour to roll 1 teaspoon soda Chill and cut out, put filling on 1 package mincemeat and cover with another cookie. 1 tablespoon hot water Bake in moderate oven until 4 cups flour brown. Cream shortening and sugar. Add Filling: beaten eggs. Dissolve soda in hot 2 cups ground raisins or dates water. Mix into shortening mix­ 1 cup sugar ture. Stir in the mincemeat. Add 1 cup water sufficient flour to make a stiff 1 teaspoon flour dough. Roll thin on floured board 1 teaspoon vanilla or drop from teaspoon on baking Cook and cool. sheet and flatten. Bake in hot Mrs. Erick Messler oven. -Mrs. Alf Jacobson

-139- sprinkle. with sky blue sugar. Christmas trees: Spread white icing. Sprinkle with green sugar. COOKIES FOR CHRISTMAS Decorate with silver dragees and Or any time designs are desired. tiny colored candles. Toys: Drums, cars, etc.: Outline 1 / 3 cup soft shortening with white and colored icing. 1/3 cup brown sugar, packed Bells: Outline with red icing. 1 egg 2/3 cup molasses Make clapper of red icing. 2 ¾ cups flour, sifted Mrs. Kenneth Erickson 1 teaspoon soda 1 teaspoon salt 2 teaspoons cinnamon 1 teaspoon ginger GINGER SNAP COOKIES If one uses self-rising flour omit 1 Boil together: 1 cup sugar salt and reduce soda to /4 tea­ 1 cup shortening spoon. Mix thoroughly shorten­ 1 cup molasses ing, sugar, egg and molasses. 2 teaspoons vinegar Sift together the other ingredi­ Add 1 teaspoon soda and cool. ents. Stir into the shortening mix­ Add 2 beaten eggs ture. Chill dough. Roll out ¼ 4 cups flour inch thick. Cut into desired ½ teaspoon salt shapes. Place 1 inch apart on 1 teaspoon ginger lightly greased baking sheet. ½ teaspoon cinnamon Bake at 375 degrees from 8 to 10 Mix well, chill 1 hour, roll thin, minutes or until when touched bake at 375 degrees. lightly' with finger, no imprint re­ mains. Decorate when cool. Mrs. Oscar Berg Makes 4 to 5 dozen medium sized cookies. Light Dough: Light dough for bells, stockings, OATMEAL COOKIES stars wreaths, etc. Follow recipe ¾ cup shortening abo;e for Dark Dough except ½ cup white sugar substitute honey for molasses and 1 • cup brown sugar granulated sugar for brown. Use 2 eggs 1 teaspoon vanilla in place of cin­ 2 ½ cups oatmeal namon and ginger. 1 ½ cups flour To Hang on Christmas Tree: 1 teaspoon salt Loop piece of green string, press 2 tea-spoons cinnamon ends into dough at the top of 1 teaspoon soda · each cookie before baking. Bake Cream shortening and sugar. with string-side down. Add eggs. Sift flour, salt, cinna­ Decorative Icing: mon and soda together. Mix Make a confectioner's sugar icing with creamed mixture. Fold in that will hold its shape when for­ oatmeal. Roll out dough ¼ inch ced through a pastry tube. Tint, thick. Sprinkle with pdwdered if desired, with a few drops of sugar and cut with cookie cutter. food coloring. Use a narrow open­ Bake at 350 degrees for 10 min­ ing to outline cookies. utes or more. Stars: Cover with white icing, Mrs. Martin Burkman

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NO BAKE NAVINO BARS ROLLED ANISE COOKIES ½ cup butter or margarine 1 ½ cups sugar ¼ cup white sugar 1 cup shortening 5 tablespoons cocoa 4 eggs 1 egg 1 cup honey 1 teaspoon vanilla ½ cup cold coffee 2 cups graham cracker crumbs 3 teaspoons vanilla 1 cup fine coconut 4 teaspoons soda ½ cup nuts, chopped ½ teaspoon nutmeg Place softened butter, sugar, co­ 6 drops anise oil coa, vanilla and beaten egg in 7 cups flour, approximately top of double boiler. Stir until Mix ingredients in the usual man­ mixture resembles custard. Cook ner; however, dissolve the soda 5 minutes. Combine cracker in the coffee. Add enough flour crumbs, coconut and nut meats so dough rolls out nicely. Cut well. Add cooked mixture and either with doughnut or cookie mix thoroughly. Pour into cake cutter. Bake at 375 degrees. After pan and pack tight. Place in refri­ cookies have cooled, may frost gerator. with 7 minute frosting which may Topping: be colored with cake coloring. 2 tablespoons instant vanilla pud- Mrs. Edwin Nelson ding ¼ cup butter 3 tablespoons milk 2 cups powdered sugar ROLLED GINGER COOKIES Mix well pudding, butter and 2 cups white sugar milk. Blend in sifted powdered 1 cup lard sugar. Spread over chocolate 3 eggs mixture and return to refrigerator. ¾ cup sour milk Frosting: 1 teaspoon soda (in sour milk) 1 package chocolate chips or but- 1 cup molasses terscotch chips Ginger (small tablespoon) 3 to 5 tablespoons butter 1 teaspoon salt Melt chips with butter in top of 3 teaspoons soda in 5-6 cups flour double boiler. B 1 end well. Mix in order given. Chill. Roll out When like custard spread over ¼ inch thick and bake about 10 bars. Return to refrigerator. How­ minutes at 400 degrees. Frost ever, cut into bars before becom­ with powdered sugar icing. ing too hard. -Mrs. Sam Eidem Blanche Steneberg Mrs. Helen Mathison Mrs. Roy Sanford GOODIE COOKIE 22 graham crackers, crushed 1 can Eagle brand milk 1 package coconut 1 package chocolate chips ½ cup nuts, chopped Mix all ingredients. Put in greas­ ed pan. Bake at 350 degrees 10 to 15 minutes. Cut while hot. Mrs. Erwin Voege.li

-141- PEANUT BUTTER CREAMS UNBAKED COOKIES 2 tablespoons butter 1 cup peanut butter 1 cup powdered sugar OLD TIME SWEET CRACKERS Cream this well and add 1 ½ cups OR LEMON COOKIES Rice Krispies. Shape into small 5 pieces baking ammonia (am- balls and dip in thin powdered monium carbonate) sugar icing and roll in coconut 2 cups sweet milk and nut meats. 2½ cup sugar Mrs. Dewey Johnson 1 ½ cups lard FUDGE OATMEAL COOKIES 2 eggs, well · beaten 1 tablespoon oil of lemon or 2 2 cups sugar tablespoons lemon extract ½ cup milk Flour enough to make a stiH ½ cup butter dough Mix together and let come to a boil. Pour ever: Soak the ammonia over night in 3 cups quick oatmeal milk. Sift through a fine cloth. ½ cup cocoa Cream the sugar and lard, add ½ cup coconut eggs, and milk that ammonia was ½ cup walnuts soaked in. Add flavoring, flour Add 1 teaspoon vanilla. Mix well. enough to roll about ¼ inch thick Pour into pan and cut in bars or and cut into squares the size of drop from teaspoon. Chill but do a cracker. Prick in the middle not bake. Mary Ann Benson with ·a fork. Bake at 350 degrees 15 minutes or until lightly brown­ ed. -Mrs. Herman Ostlund DOLLAR COOKIES 2 cups butter SOUR CREAM WHITE COOKIES 2 cups sugar 1 cup shortening 3 eggs 2 cups sugar or 1 white and 1 5 cups flour brown 1 to 2 teaspoons vanilla 1 cup sour cream Mix butter, sugar, eggs, vanilla. 2 beaten eggs Add flour. Roll out and cut with i teaspoon soda a small, silver dollar size cookie 1 teaspoon baking powder cutter. Bake at 375 to 400 degrees. 4 cups flour Mrs. Peter Hansen ½ teaspoon salt 1 te-3:spoon vanilla or lemon BROWN SUGAR COOKIES Cream shortening and sugar, add - 2 cups brown sugar eggs. Dissolve soda in a little 1 cup lard hot water and add to sour cream. 2 eggs, well beaten Fold in remaining ingredients. ¼ teaspoon ginger Chill and roll out and cut out 2 teaspoons cream of tartar cookies, or drop by spoonfuls and 2 teaspoons soda flatten. Sprinkle with sugar, and 1 teaspoon vanilla • anise seed if you like. Bake in 1 :_, ,o!1 lemon flavoring moderate oven until medium 3 1 < •- ,. flour brown. Mrs. John E. Larson Mrs. Raymond Heiserman

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SUGAR COOKIES SUGAR COOKIES May Be Used for Christmas 3 ½ cups flour Designs ½ teaspoon salt 3 cups flour, sifted 2 teaspoons baking powder 1 teaspoon salt 1 scant teaspoon soda ½ teaspoon soda 2 teaspoons vanilla or lemon 1 teaspoon baking powder 2 eggs ½ cup butter 1 cup sugar ½ cup lard 1 cup shortening 2 large eggs ¼ cup heavy cream, sweet or 1 ½ cups sugar sour ½ teaspoon each vanilla, almond Sift dry ingredients together. Cut Sift together flour, salt, soda and in shortening like pie crust. In baking powder. Cut in shorten­ another bowl beat eggs, add the ing as for pie crust. Be.at eggs cream, sugar and extract. Chill until light. Gradually add sugar. dough. Roll thin and cut. Sprinkle Beat until mixture is very light with sugar. Bake at 400 degrees and fluffy. Add flavoring and con­ to a very light brown. Watch tinue beating. Combine the two carefully. -Ella Lewison mixures and beat well. Wrap in Mrs. Earl Albertus waxed .paper and chill. One may use cookie cutter for different de­ signs or roll dough into balls, place on cookie sheet and press down with sugared glass. Bake at 375 degrees until delicate shade of gold. For variety, fold in chocolate chips, peanut butter, dates, nuts. Mrs. Dennis Jacobson VALENTINE COOKIES Mrs. Gene Swenson 2/3 cups cake flour. sifted 2 teaspoons baking powder ½ teaspoon salt 1 / 3 cup shortening ¾ teaspoon vanilla ROLLED WIDTE COOKIES ¾ cup sugar 1/3 cup milk cup butter 3 tablespoons reefsugar 1 cup sugar 2 eggs, beaten Sift together flour, baking pow­ 4 tablespoons thin cream der and salt. Beat shortening and 3 cups flour vanilla until fluffy. Add sugar ½ teaspoon soda gradually. Stir in 1 /3 of flour 1 teaspoon vanilla or lemon mixture. Stir in milk. Add remain­ ing flour mixture. Mix well. Roll Cream butter and sugar. Add dough on lightly floured board beaten eggs and mix thoroughly. to ¼ inch thickness. Cut with Add cream and vanilla and "dry a heart shaped cutter. Sprinkle ingredients. Cool dough before cookies with red sugar. Bake at rolling out. Cut with cookie cutter 375 degrees for 10 :rpinutes or and bake at 350 to 375 degrees. until light brown. Makes 5 or 6 dozen. Mrs. Art Larson Mrs. C. · Leonard Nelson

-143- TEATIME T ASSIES Rev. Nelson's Miniature Pecan Pies 1 3-ounce package cream cheese ½ cup plus 1 tablespoon soft butter or margarine 1 cup flour 1 egg ¾. cup brown sugar 1 teaspoon vanilla Dash of salt 2/3 cup pecans, coarsely broken Let cream cheese and ½ cup but­ ter soften to room temperature. Blend. Stir in flour. Chill slightly. Shape in 1 inch balls and place in tiny ungreased muffin cups. Press dough to bottom and sides of cups. Beat together egg, sugar, 1 tablespoon butter, vanilla and salt until smooth. Distribute half of the broken pecans among the pastrv lined cups. Add the egg SOUR CREAM WHITE COOKIES mixture to each cup. Top cups with -remaining broken pecans. 2 cups sugar Bake at 325 degrees 25 minu.tes 1 cup butter or until filling is set. Cool. Re­ 1 cup sour cream move from muffin cups. 3 eggs beaten Mrs. Vernon Nelson 1 teaspoon soda ½ teaspoon cream of tartar 1 teaspoon vanilla BONBONS Flour enough to roll (3 cups) Mix the above ingredients in or­ 1 cup butter der given. Roll out dough and 1 cup powdered sugar cut with a cookie cutter and place 2 cups sifted flour on cookie sheet. Sprinkle with ¼ cup evaporated milk sugar. Bake at 400 degrees 8-10 1 teaspoon vanilla minutes. -Mrs. -Lester Schuttler 1 cup rolled oats Mrs. Walter Weise 1 cup finely chopped walnuts 1 cup chopped raisins 1860 DELICIOUS ROLLED Dash · of salt COOKIES Have butter soft arid mix all in­ gredients together. Dough will be 1 cup thick sour cream stiff. Form into balls and bqke 1 cup sugar at 300 degrees for 15 to 20 min­ ¼ teaspoon salt utes. Roll in powdered sugar 1 teaspoon soda while still warm and again just Add enough flour to make a soft before serving. dough, chill, roll thin, bake in Mrs. Clarence Carlson 300 degree oven until light brown. Need no flavoring. Mrs. Francis Lundgren

-144- ANGEL COOKIES SOUR CREAM COCOA COOKIES ½ cup butter ½ cup lard 1 ½ cups sifted flour ½ cup white sugar 1/3 cup cocoa ½ cup brown sugar ½ teaspoon salt 1 egg 1 teaspoon baking powder 2 cups flour ¾ teaspoon soda 1 teaspoon soda 2/3 cup shortening 1 teaspoon cream of tartar (op- 1 cup sugar tional) 2 eggs ½ teaspoon salt 1 . teaspoon vanilla 1 teaspoon vanilla ½ cup chopped nuts ½ cup nut meats, chopped (op- · ½ cup sour cream tional) Sift flour twith cocoa, salt, baking Cream shortening and sugar. Add powder and soda. Cream shor­ egg. Sift flour, soda, cream of tening; add sugar gradually and tartar and salt. Stir dry ingredi­ cream until light and fluffy. Beat ents in shortening mixture. Add in eggs. Stir in vanilla and nut vanilla. Mix well. Fold in nuts. meats. Add flour mixture after­ Chill. Make into balls the size nately with cream, and mix thor­ of walnuts · and dip in water, then oughly. Drop by spoonfuls on in sugar. Place on cookie sheet, gre�ed bakfng sheet. Bake in sugared side up. Press flat. Bake mo&rately hot oven (375 de­ at . 350 degrees for about 15 min­ grees) about 10 minutes. Makes utes. -Mrs. Eugene Swenson about 4 dozen cookies. Mrs. Melvin Holland Mrs. Melvin W. Benson Winnefred Friese

WAGON WHEEL COOKIES 4 eggs CHERRY BALLS 2 cups sugar I cup butter or margarine, soft 2 teaspoons vanilla I cup powdered sugar, sifted ½ cup Wesson oil I teaspoon vanilla 4 squares melted chocolate ½ cup candied cherries, cut up 2 cups sifted flour ¾ ·cup coconut, flaked or shred- 2 teaspoons baking powder ded 1 teaspoon salt 2 cups rolled oats ½ cup chopped .walnuts 1 cup nut meats, cut up Powdered sugar Cornflakes, crushed Beat eggs with sugar and vanilla, Beat butter and sugar together blend in oil and chocolate. Add until creamy. Add vanilla, cher­ sifted dry ingredients. Chill over ries and coconut. Beat thorough­ night, shape into balls the size ly. Stir in oats and nuts. Dough �f. a walnut, roll in powdered su­ will be soft. May refrigerate 2 or gar. Place on ungreased baking 3 hours for. easier handling. sh�et 2 inches apart. Bake at Shape into balls and roll in crush­ 350 degrees 10 to 15 minutes. Re­ ed cornflakes. Chill thoroughly. move from oven before they Store in refrigerator. "look" done for a moist, chewy Mrs. Andrew Torkelson cookie. -Mrs. Elaine Kaufman

-145- CANDY CANE OATMEAL COOKIES l cup butter OATMEAL COOKIES 2 teaspoons vanilla 1 cup shortening ½ cup powdered sugar 1 2 tablespoons water cup brown sugar 1 cup white sugar 2 ½ cups flour, sifted 2 eggs well beaten l teaspoon salt , ¼ teaspoon salt 1 ½ cups quick oatmeal 1 ½ cups flour Cream butter and vanilla. Gradu­ 1 teaspoon soda ally add sugar. Mix in water, 2 or 3 cups oatmeal, fine kind flour and salt. Beat well. Fold 1 teaspoon vanilla in oatmeal. Shape into candy Raisins, cut or ground canes. Make as desired as they Coconut, optional do not spread. Bake at 325 de­ Nut meats, as desired. grees 20 to 25 minutes. Frost with Mix ingredients as customary. thin white, frosting. Make stripes Chill. Roll into balls. Place on with thick red frosting. greased cookie sheet and flat­ Mrs. Lloyd Nelson ten with bottom of a sugared glass. Makes 6 to 7 doz. average size. Bake at 375 degrees for 10 minutes. -Mrs. Arthur Bonander, SOUR CREAM COOKIES Mrs. Daryl Pearson, Mrs. J. · H. Bloom, Mrs. Emil Johanson, Mrs. 1 cup shortening Howard Patten, Mrs. Leonard 2 cups sugar Karli. 2 eggs 1 teaspoon vanilla "PRIDE OF SOUTH DAKOTA•• 1 teaspoon lemon extract COOKIES 1 cup sour cream 1 teaspoon soda 1 cup brown sugar ½ teaspoon salt 1 cup white sugar 3 teaspoons baking powder 1 cup shortening 4 cups flour or enough to make 2 eggs a stiH batter l cup coconut · 3 cups quick oatmeal Cream shortening with sugar. 2 cups flour Add eggs and flavoring and mix l teaspoon baking powder well. Sift together dry ingredi­ l teaspoon soda ents. Add dry ingredients alter­ ½ teaspoon salt nately with sour cream. Mix l teaspoon vanilla well. Chill. Roll a spoonful of l cup chopped nutmeats dough into a ball. Dip in sugar, Beat eggs. Add sugar and shor­ white or colored. Flatten balls tening. Add coconut, nuts and · on cookie sheet. Bake at 375 de­ vanilla. Sift and measure flour, : grees until nicely browned. For add salt, baking powder, soda, · variation, one may add 2 cups sift and add to first mixture. Add • ground raisins. rolled oats and mix thoroughly. Mrs. Kermit Erickson Roll into small balls, and crease Mrs. Gust Swanson with fork. Bake at 375 degrees for 9 minutes or until brown. Mrs. Myrtle Anderson

�146- PECAN COOKIES SUGAR AND SPICE ½ cup shortening ¾ cup shortening ½ cup butter 1 cup sugar 2 ½ cups brown sugar 1 egg 2 eggs, well beaten 4 tablespoons or ¼ cup molasses 2 ½ cups flour 2 cups flour, sifted ¼ teaspoon salt 2 teaspoons soda ½ teaspoon soda 1 teaspoon cinnamon 1 cup pecans, chopped ½ teaspoon cloves or more Cream shortening and sugar thor­ ½ teaspoon ginger or more oughly. Add eggs and beat well. ¼ to ½ teaspoon salt, optional Sift flour, salt and soda. Add Cream shortening, sugar. (One to creamed mixture. Fold in pe­ recipe states to melt buter.) Add cans. Drop from teaspoon, about egg and molasses. Beat well. Sift 2 inches apart, onto greased together flour, soda, cinnamon, cookie sheet. Bake at 350 degrees cloves, ginger and salt. Add to 12-15 minutes. creamed mixture. Roll into balls Mrs. Mervin Andersen the size of a walnut. Dip in sugar and place on cookie sheet 2 in­ ches apart. One may flatten with glass dipped in sugar. Bake in BUTTERSCOTCH COOKIES moderate oven 20 minutes and cup butter watch closely. 1 ½ cups brown sugar -Mrs. Burnell Hellwig, Mrs. 4 egg yolks, beaten Charles Meligan, Mrs. Severt 1 ½ teaspoons vanilla Sommervold, Mrs. Fanny Olson 2 ¼ cups flour 1 teaspoon soda 1 teaspoon cream of tartar Dash of salt Cream butter and sugar, add OATMEAL RAISIN cooxn:s yolks, vanilla and then sifted dry 1 cup butter or other shortening ingredients. Mix and roll in balls 1 cup white sugar the size of a marble. Bake until 2 eggs brown in 350 degree oven. 2 cups quick oatmeal Mrs. Andy Martinson 1 cup cooked raisins 6 tablespoons raisin juice 1 teaspoon soda PECAN COOKIES ½ teaspoon salt cup butter or margarine 2 cups flour 6 tablespoons powdered sugar 1 teaspoon cinnamon 2 tablespoons cold water ½ teaspoon cloves 2 teaspoons vanilla ½ teaspoon nutmeg 2 cups flour 1 teaspoon vanilla 1 cup finely chopped pecans 1 cup walnuts, chopped Mix all of the above ingredients Dissolve soda in raisin juice. Mix together. Roll into balls and flat­ in the usual manner. Chill. Drop ten a little. Bake in a slow oven by spoonfuls on cookie sheet. at about 300 degrees until gol­ and bake at 375 degrees until golden brown. When cool, ice brown. -Mrs. Leonard Swenson and place ½ pecan on each Mrs. John E. Larson cookie. -Mrs. A. L. Thelin · Mrs. Alma Graff

-147- . SUGAR COOKIES 12 Egg Yolks CHEWY CHEWS 1 cup white sugar %, cup flour 1 cup brown sugar ¾ teaspoon baking powder 1 ½ cups shortening 1 cup granulated sugar 12 egg yolks ¼ teaspoon salt 2 teaspoons lemon flavoring 1 cup finely cut dates 1 teaspoon soda 1 cup chopped walnuts 2 teaspoons baking powder 2 eggs beaten ½ teaspoon salt 3 ½ cups flour Mix together first 4 ingredients, add dates, nuts and eggs. Mix Cream sugar and shortening. thoroughly. Spread in 8x8x2 pan Add beaten egg yolks. Add fla­ and bake about 45 minutes at 350 voring. Stir in sifted dry ingre­ degrees. When done, immedi­ dients. Form in small balls and ately cut into squares. When roll in sugar. Place on cookie squares have cooled slightly, roll sheet and press flat with fork. each square into balls, turning Bake at 350 degrees for 10 min­ the crusty top inward. Roll in utes or until lightly browned. granulated sugar. Makes 6 dozen cookies. Mrs. Eugene Swenson Mrs. Milo Johnson

BUTTERSCOTCH CHIP PEANUT BUTTER CRISS CROSS COOKIES COOKIES 1/3 to ½ cup butter or other shor- 1 cup sugar tening 1 cup brown sugar ½ cup granulated sugar 1 cup shortening ¼ cup packed brown sugar 2 eggs 1 beaten egg 1 cup chunk style peanut butter 1 teaspoon vanilla 1 teaspoon vanilla 1 cup flour 3 cups sifted flour ½ teaspoon soda ½ teaspoon salt ½ teaspoon salt 1 teaspoon soda 1 cup butterscotch chips ½ cup chopped nuts Cream sugars and shortening, beat in eggs, add peanut butter Cream butter, add sugars gradu­ and vanilla. Add dry ingredients. ally and cream until light and Drop dough from teaspoon onto fluffy. Add beaten egg, mix greased cookie sheet. Flatten thoroughly and add flour in 2 each· with a wet fork, making a parts, mixing well after each ad- criss-cross on top. Bake at 325 . dition (flour, soda and salt should degrees about 10 mir:iutes. be sifted together before adding Mrs. Ralph Benson to mixture). Add butterscotch Mrs. Leander Englund chips, nuts and vanilla. Mix well. Mrs. Ralph D. Hansen Drop from teaspoon on greased baking sheet about 2 inches apart. Bake at 375 degrees 10 to 12 L' · ·1.:t2s. Makes about 4 doz- • s. Herman Koenekamp

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OATMEAL DROP COOKIES RAGGED ROBIN COOKIES

½ cup shortening cup shortening .,.,.. 1 ¼ cup sugar cup brown sugar !I' 2 eggs 1 egg, beaten • .... • 6 tablespoons molasses 1 teaspoon soda 3 cups sifted flour 1 ¾ cups flour • 1 teaspoon soda ¼ teaspoon salt 1 teaspoon salt 1 teaspoon vanilla mG 1 teaspoon cinnamon 1 cup raisins 2 cups oatmeal ½ cup chopped nutmeats ½ cup nuts Cream shortening and sugar to­ 1 cup raisins gether thoroughly. Add egg and Mix shortening, sugar, eggs and beat well. Sift flour once, mea­ molasses, then flour, soda, salt sure, add soda and salt, sift again. and cinnamon. Then add oat­ Add flour, raisins, nuts and fla- · meal, nuts and ra1sms. voring to creamed mixture.. Mix Mamie E. Johnson well. Chill. Drop by teaspoon­ fulls or roll into balls. Flatten with the bottom of a glass, press edges with a fork and bake on ORANGE SLICE COOKIES greased cookie. sheet in moderate oven, 375 degrees for about 6 1 ½ cup brown sugar minutes. -Mrs. John Getz ½ cup shortening (half butter) 2 eggs 1 teaspoon salt Cream together and add: CHOCOLATE DROP COOKIES 2 cups flour sifted with 1 teaspoon soda ½ cup melted butter ½ cup coconut (cut fine) 1 cup brown sugar 1 pound orange candy slices 2 eggs well beaten which have been cut fine with ½ cup sour milk scissors and mixed with ½ cup ½ teaspoon soda flour, in addtion to 2 cups 1 ½ cups flour flour above. 1 cup chopped nuts 1 cup quick oatmeal 2 squares melted chocolate Mix well. Roll into balls size of Cream butter and sugar, add a walnut. Place on greased beaten eggs. \Sift flour and soda cookie sheet. Press down lightly. together and add alternately with Bake at 400 degrees 10 to 12 min­ sour milk. Add nuts and melted utes. -Mrs. Elmer Bachman chocolate. Spoon on a greased cookie sheet and bake at 350 to 375 degrees 10 to 15 minutes. When cool, frost with the follow­ DATE CHEWS ing frosting: 1 can sweetened condensed milk 1 tablespoon melted butter 1 cup chopped nuts 2 tablespoons cream 2 cups shredded coconut 1 square melted chocolate 3 cups chopped dates 1 cup or more powdered sugar Combine and bake at 325 degrees Mix first three ingredients and for 25 minutes. Cool and roll in add powdered sugar until right small balls, and then in powder­ consistency to spread. ed sugar. -Evelyn Anderson Mrs. Olaf H. Anderson

-149- CARROT COOKIES (DROP) THUMBPRINT COOKIES

¾ cup sugar IA!1 cup shortening ¾ cup shortening . .i, cup brown sugar 2 cups flour 1 egg 2 cups grated carrots �-2 teaspoon vanilla 1 large egg 1 cup flour 2 teaspoons baking powder V* teaspoon salt ½ teaspoon salt 3/.� cup nuts, finely chopped ½ teaspoon vanilla Jelly or tinted frosting ½ teaspoon lemon Mix soft shortening (of which at Frosting: least half is butter), sugar, egg Powa.ered sugar, orange juice, yolk and vanilla. Sift flour and some butter. salt. Stir into shortening mixture. Mrs. John A. Anderson Roll into 1 inch balls. Dip in slightly beaten egg white. Roll in nuts. Place about 1 inch apart on ungreased cookie sheet. Bake at 375 degrees for 5 minutes. Re­ BUTTERSCOTCH COCONUT move pan and quickly press each COOKIES cookie with thumb. Bake 8 more 2/3 cup butter or margarine minutes. Cool. Fill centers with 1 ½ cups brown sugar jelly or tinted frosting. Recipe 2 eqgs makes 1 ½ to 2 dozen. 1 teaspoon vanilla Mrs. Henry R. Ronell 1 taolespoon vinegar Mrs. Eugene Swenson 1 cup evaporated milk 2 1/2 cups sifted flour l1 teaspoon soda 12 teaspoon baking powder ½ teaspoon salt 1 cup chopped walnuts SURE. GOOD COOKIES 1 cup coconut Cream butter and brown sugar ½ cup butter until light, add eggs and b�at ½ · cup white sugar well. Add vanilla and vinegar to ½ cup brown sugar evaporated milk. Sift dry ingre­ 1 large egg dients and add alternately with · ½ teaspoon salt milk to creamed mixture. Drop ½ teaspoon vanilla by teaspoon on qreased cookie 1 cup flour sheet. Bake in moderate oven ½ cup shredded coconut (350) about 15 minutes or until ½ teaspoon soda delicately brown. Frost with the ½ teaspoon baking powder fciiowing frosting. 1 cup oatmeal Frosting: 1 cup Rice Krispies Cook ½ cup butter or margarine Cream butter and s·ugar. Add over medium heat until· it stops egg and vanilla and mix thor­ buob1ing and turns golden oughly. Sift flour, salt, soda and brov:�.. Add 3 cups sifted con­ baking powder together and add tect1oner' s sugar, then slowly stir to first mixture. Add oatmeal, in 11-a. cup boiling water. Beat until coconut and Rice Krispies. Roll mixture is smooth, spread on into balls and roll in sugar. Bake above cookies. at 350 degrees 10 to 12 minutes. Mrs. Earl Wagner Mrs. N. M. Nelson

-150- SAND COOKIES CRISPY CARAMEL FORK COOKIES cup powdered sugar cup butter, part may be shor­ 3 cups flour tening l teaspoon cream of tartar 1 teaspoon soda 1 teaspoon soda 1 teaspoon cream of tartar 1 teaspoon ginger 2 cups flour 1 cup shortening 1 egg 2 cups brown sugar 2 teaspoons vanilla ½ teaspoon salt Mix first S ingredients as for pie 1 teaspoon lemon extract dough. Add the egg and vanilla. 2 eggs Shape into small balls and roll Mix well. Roll in small balls. in granulated sugar. Place on a Flatten with a fork or a glass dip­ cookie sheet and flatten slightly. ped in sugur. Bake at 350 degrees until a shade of gold around edges. Mrs. Andrew Knudson Mrs. Donald Burkman Mrs. Will Lorenzen

BERNICE., DAHLBERG SALTED PEANUT COOKIES HALLMAN $ SPICE COOKIES l cup white sugar % cup shortening l cup brown sugar 1 cup sugar 1 cup lard or shortening 1 egg 2 eggs, well beaten 4 tablespoons molasses l ½ cups flour 2 ½ cups flour 3 cups oatmeal Pinch of sal I l teaspoon baking powder 2 teaspoons each of ginger, cin- l teaspoon soda 1 cup salted peanuts namon, cloves and soda Walnuts or coconut may be ad­ Fruit and nuts optional ded. Roll into balls, flatten with Cream shortening and sugar, add a fork and bake. Do not stand egg and molasses and mix well. over night. Mrs. Duane Vanderhoff Add sif led dry ingredients. Make Mrs. Leonard Fickbohm into small balls the size of a hickory nut, dip in granulated sugar on one side. Place on a GINGER SNAPS cookie sheet, sugar side up. Bake 1 cup sugar 10-15 minutes at 350 degrees. Do 1 cup shortening not bal:e too long.-Dedicated to 1 cup molasses the memory of Bernice Dahlberg 1 egg well beaten Hallman by Mrs. Marvin Dahl­ 2 teaspoons ginger berg. Also contributed by Mrs. 2 teaspoons soda Burnell Helwig, Mrs. Charles 3 ½ cups flour. Meligan, Mrs. Severt Sommer­ Roll in balls size of walnut, dip vold, Mrs. Fanny Olson. in sugar and bake. -f-.,frs. Anna Wagner, Mrs. Le­ ander Englund, Mrs. Dewey John­ son, Mrs. J. H. Bloom

-151- VERSATILE COOKIES AUNT MARY'S COOKIES 6 tablespoons butter 1 cup brown sugar 6 tablespoons powdered sugar 1 cup shortening 1 beaten egg yolk 1 cup molasses 1 teaspoon vanilla 1 cup sour milk 1 cup flour 4 teaspoons soda Cream butter and powdered su­ 1 teaspoon salt gar. Add other ingredients an d 1 teaspoon ginger mix thoroughly. Drop by tea­ 2 eggs spoon on an un greased cookie 5-6 cups flour sheet. Bake at 350 degrees for Cream sugar an d shortening. Add about 15 minutes. They can be molasses an d eggs. Sift dry in ­ used plain or frosted with your gredients and add. Add sour favorite icing, or add ground nuts milk. Drop by teaspoonfuls on or ground coconut to your batter ungreased cookie sheet. Bake at with the flour. 350 degrees. Frost with powder­ Mrs. Leonard Sternquist ed sugar frosting. Mrs. Albert Sandberg Mrs. Duane Rogness WHITE COOKIES For Cookie Press 1 cup sugar 1 cup butter CHERRY PINWHEEL COOKIES 1 egg 1 cup sugar ½ teaspoon baking powder 1 cup butter 1/4 teaspoon nutmeg or 2 eggs, beaten other flavoring ½ teaspoon almond extract 2 ½ cups flour 3 cu ps sifted all purpose flour Cream sugar an d butter, add egg, 2 teaspoons baking powder then sifted dry in gredients an d ½ teaspoon salt flavoring. Chill an d press through Cream sugar and butter un til cookie press. fluffy. Beat in eggs and extract. Mrs. Albert Nelson Bl end in sifted dry in gredients. Chill dough. Roll half of dough to 8xl2 in ch rectangle, spread SUGAR COOKIES with half of cherry filling. Roll up as for jelly roll. Wrap and 1 cup white sugar chill. Repeat process for remain­ 2 eggs in g dough. Slice and bake on ½ teaspoon salt greased baking sheet at 375 de­ 1 teaspoon soda grees . 8 to 10 minutes. 1 cup butter Cherry Filling: 3 cups flour Drain 2 jars (8 oz.) maraschino L teaspoon cream of tartar cherries. Reserve 1 cup· of liquid, 1 teaspoon vanilla thicken liquid with 2 tablespoon s Mix in order given and drop on cornstarch, stirring constantly tins. Press flat with fork dipped over low heat. Remove from heat, in cold water. Sugar tops. Bake add ¼ teaspoon salt, drained 10 to 12 minutes at 350 degrees. cherries which have been finely Mrs. Paul M. Anderson cu t, an d 2 cups ground blanched almonds. Cool. Mrs. Earl Wagner

--152- CHOCOLATE SPRITZ COOKIES DATE AND NUT COOKIES 1 2/3 cups flour, sifted package dates 3 tablespoons cocoa ½ cup raisins ½ teaspoon -salt ½ cup nuts ¼ teaspoon soda 1 cup sugar ¾ cup butter 2 eggs 2/3 cup sugar ¾ cup butter 1 egg 2 cups oatmeal ¼ teaspoon almond extract 1 teaspoon soda in 2 tablespoons hot water Sift together flour, cocoa, salt and 1 ½ cups flour soda. Cream butter. Add sugar Grind dates, raisins, nuts. Beat gradually. Add egg and extract. egg yolks and whites separately, Beat well. Blend in dry ingredi­ add whites last. Drop from tea­ ents. Mix well. Press dough spoon on to greased tin. through cookie press onto un­ Mrs. Augusta Johnson greased cookie sheet. Bake in moderate oven, 375 degrees, 7 to 10 minutes. Remove from cookie KISSES sheet immediately. 4 egg whites Melia Anderson 1 1/3 cups powdered sugar 2 teaspoons _vinegar ¼ teaspoon salt Beat egg whites until stiff. Add sugar very gradually. Beat until quite stiff and add vinegar and salt. Continue beating until very DATE, NUT, MOLASSES stiff and dry. Shape with teaspoon COOKIES on brown paper on cookie sheet. Bake at least SO minutes in a slow ½ cup shortening oven (200 degrees). Remove from 1 cup brown sugar paper while still warm. 2 eggs Mrs. Peter Hansen 1 teaspoon soda 1 tablespoon hot water 2 tablespoons molasses COCONUT OATMEAL KRISPIES 1 2/3 cups flour 1 cup shortening ½ teaspoon cinnamon 1 cup granulated sugar ¼ teaspoon cloves 1 cup brown sugar ¼ teaspoon ginger 2 eggs 1 cup dates, chopped 1 teaspoon vanilla ½ cup nuts, chopped 1 ½ cups flour, sifted ½ teaspoon salt Cream shortening and sugar. Add 1 teaspoon soda beaten eggs. Dissolve soda in 3 cups oatmeal molasses and water. Add to shor­ ½ cup nut meats, chopped tening mixture. Beat in flour and spices. Fold in dates and nuts. 1 cup coconut, finely cut Drop by spoonfuls on greased Mix ingredients in the usual man­ baking sheet. Bake at 375 degrees ner. Roll, wrap in waxed paper until brown, about 10 minutes. and chill. Slice and bake at 350 degrees; -Miss Esther Hanson Mrs. Edwin Nelson Mrs. Art Magnuson

-153- PEANUT WHIRLS ½ cup shortening PECAN iPRALINE COOKIES 1 cup sugar ½ cup chunk peanut butter 2/3 cups sifted flour 1 egg ½ teaspoon soda 1 teaspoon vanilla ¼ teaspoon salt 1 ¼ cup sifted flour % cup butter ½ teaspoon salt 2/3 cup packed brown sugar ½ teaspoon soda 1 egg 2 tablespoons milk ½ teaspoon vanilla 1 package chocolate bits 1 /2 teaspoon maple flavoring Cream shortening, sugar, peanut 3/4, cup pecan halves butter, egg and vanilla. Add sif­ Sift flour with soda, salt. Cream­ ted dry ingredients alternately butter and sugar, add egg, vanilla with milk. Roll to ¼ inch thick­ and flavoring; beat well. Gradu­ ness, in a rectangle. Melt choco­ ally add dry ingredients. Blend late bits and spread over dough. after each addition. Chill. Shape Roll jellyroll fashion, chill ½ dough into roll about 8x2 inches. hour (no more); slice with sharp Wrap in foil, chill at least 4 hours. knife, bake on ungreased baking Cut into 1h in slices, place on sheet 10 minutes at 350 degrees. greased baking sheet. Break nuts Makes 5 or 6 dozen cookies. into 2 or 4 pieces. Place about 5 Mrs. Lowell Hetland pieces or{ each cookie. Press down gently. Bake at 350 degrees to to 10 minutes. Drizzle about PINEAPPLE COOKIES 1 teaspoon praline frosting on each cookie. 2/3 cup shortening 1 ½ cups brown sugar Praline Frosting: ½ cup firmly packed brown su- 2 eggs beaten 1 cup drained cn,J.shed pineapple gar 1 teaspoon soda in 1 tablespoon 1 tablespoon corn syrup pineapple juice 1 tablespoon water 2 ½ · cups flour Bring to a boJ, stirring constant­ ½ teaspool"\ salt ly. Add 1 cup confectioner's su­ 1 teaspoon baking powder gar and 1 tablespoon water. Beat l teaspoon vanilla until smooth. If necessary add ½ cup chopped nuts few drops of warer to make glaze. Mrs. Selmer Lind Mix in the usual manner. Drop from teaspoon and bake in 375 degree oven 10 to 12 minutes. Frosting: CHERRY DROPS 6 tablespoons butter browned to -3 egg whites, beaten stiff golden 1 cup sugar 1 ½ cups powdered su·gar ½ teaspoon vinegar and vanilla 1 teaspoon vanilla ½ cup crushed cherries 3 tablespoons hot pineapple juice Add sugar slowly to beaten egg Beat ail together and frost cookies whtes, add vinegar and vanilla. when cool. -Mrs. James H. Ford Fold in cherries. Bake on dark Mrs. Otto Carlson paper on -ungreased cookie sheet one hour at 275 degrees. Mrs. Melvin Holland

-154- TUTTI FRUITJ .REFRIGERATOR PECAN PUFFS COOKIES ½ cup butter 2 cups sifted flour 2 tablespoons sugar or honey 1 teaspoon baking powder 1 teaspoon vanilla ½ teaspoon salt 1 cup pecan nuts, ground ¼ cup lard 1 cup cake flour 1/4 cup butter ¼ teaspoon salt 1 cup sugar Confectioner's sugar 1 egg Cream butter and sugar. Add 1 ½ teaspoons grated lemon rind vanilla and nuts. Sift flour and 1 tablespoon lemon juice salt. Work flour into creamed ½ cup candied cherries (cut) mixture,. Chill dough, then form ½ cup shredded coconut into balls the size of walnuts. Cream butter and lard until soft. Place on ungreased pan and bake Add sugar gradually. Add egg at 325 degrees 30 minutes. Re­ and beat well. Add lemon rind, move from oven and immediately lemon juice, fruit and coconut roll puffs in confectioner's su­ and mix well. Add dry ingredi­ gar, cool and roll again. Makes ents. Chill overnight in refrigera­ 3 to 4 dozen puffs. tor. Slice and bake in 375 degree Mrs. Keith Miller oven 7 to 10 minutes. Mrs. Marvin Burkman Mrs. Eugene Swenson

8EFRIGERA TOR COOKIES 2 cups sifted flour 1 ½ teaspoons baking powder ½ teaspoon salt PINWHEEL OVERNIGHT DATE ½ cup shortening COOKIES 1 cup sugar cup white sugar 1 egg unbeaten cup brown sugar 1 cup shredded coconut cup shortening 1 tablespoon milk 3 eggs beaten 1 teaspoon vanilla 4 cups flour Sift flour once; measure; add bak­ 1 teaspoon each salt, soda, vanilla ing powder and salt and sift Mix in order given and roll out again. Cream shortening; add to one-half inch thickness. Spread sugar gradually. Add egg, coco­ with the fallowing filling: 1 lb. nut, milk and vanilla and beat dates chopped, ½ cup sugar, ½ well. Add flour gradually, mix­ cup water. Boil 1J.nt1l thick, cool ing well after each addition. Di­ and spread over dcugh and roll vide dough into two parts. Shape up llke jelly roll Put in cold each in a roll and roll in wax place overnight. Cut thin and paper. Chill overnight. Eut in bake in 350 degree c ven for 8- 10 ½ inch slices and bake on un­ rnmutes. Yield---6 dozen cooiue3 greased pan in hot oven 425 de­ it Mrs. P n: . .\·'.1 An.ders,.,:1 • grees. -Mrs. Gust Swanson - )0-- - CHOCOLATE COATING For dipping cookies or crackers 4 ounces bitter chocolate 2 tablespoons butter 1 inch square parattin Melt ingredients over warm wa­ ter. Blend in 5 drops vanilla. Re­ move from heat and dip cookies or crackers. Mrs. Walter Swanson

REFRIGERATOR COOKIES CARAMEL DROP COOKIES 1 cup brown sugar 2 cups sugar 1 cup white sugar 1 cup shortening 2 cups shortening 2 eggs 3 eggs, well beaten 1 tablespoon burnt sugar mix 1 teaspoon vanilla 1 teaspoon soda 1 cup walnuts, chopped 1 teaspoon baking powder 1 teaspoon soda 2 cups flour 4 ½ cups flour 3 cups oatmeal 1 teaspoon salt ½ cup nut meats, chopped Cream shortening and sugar. Add Mix ingredients in order given. eggs, vanilla and nuts. Sift dry Bake at 375 degrees until golden ingre9ients twice. Add to mix­ brown. ture. Mix well. Form dough into Burnt Sugar Mix: rolls. Place on tray or wrap in Melt 1 cup sugar over low heat. waxed paper. Chill in refrigera­ When sugar is melted and light tor. Slice thin. Bake in moderate brown add ½ cup boiling water. oven. Makes 10 to 12 dozen. Remove from heat and stir until smooth. -Mrs. Daisy Larson Lorraine Hanson

EGG YOLK COOKIES POTATO CHIP COOKIES 9 egg yolks ¾ cup shortening 1 ½ cups brown sugar 2 cups brown sugar 1 cup butter 2 eggs, beaten 1 teaspoon soda 3 cups flour, sifted 2 teaspoons baking powder ½ teaspoon soda ¼ teaspoon salt 113 cup milk 4 cups sifted flour 1 cup crushed potato chips 2 teaspoons lemon extract or 1 l cup nut meats, chopped teaspoon cinnamon 2 teaspoons vanilla 1 cup ra1sms Cream shortening and sugar. Add Cream sugar and butter. Add egg beaten eggs. Add dry ingredients yolks. Sift and add dry ingredi­ alternately with milk. Blend in po­ ents. Add flavoring. Add · raisins. tato chips, nuts and vanilla. Drop Drop by teaspoons on greased by teaspoon on to an ungreased cookie sheet. Bake 10 to 12 min­ cookie sheet. Bake at 400 degrees utes at 350 degrees. 10 to 12 minutes. Makes about 7 Mrs. Harry Day dozen cookies. -Mrs. John Finch

-1 56- APRICOT SQUARES CHOCOLATE TOP ¼ cup sugar OATMEAL BARS ½ cup butter (soft) cup butter or margarine 1 cup flour, sifted ½ cup brown sugar 2/3 cup dried apricots, cooked ½ cup white sugar and chopped 2 egg yolks 1/3 cup flour 1 cup sifted flour ½ teaspoon baking powder 1 cup rolled oats ¼ teaspoon salt Topping: 1 cup brown sugar 6 I-ounce Hershey's milk choco­ 2 eggs, beaten late bars ½ cup nuts 2 tablespoons butter or margar- 1 teaspoon vanilla ine Mix first butter, sugar and flour, ½ cup chopped walnuts pack into 8x8x2 inch pan and Cream butter and sugar thorough­ bake abou 25 minutes until light­ ly, beat in egg yolks. Add flour ly browned. Add the apricots to and rolled oats, spread in greased the rest of the mixed ingredients and floured 13x9 inch pan, Bake and spread over the baked layer. at 350 degrees for 20 minutes. Bake 30 minutes, cool in pan, cut Cool 10 minutes. Melt chocolate in squares and roll in powdered bars with butter, spread over sugar. -Mrs. Virgil Anderson cooled cookie layer, sprinkle. with nuts and cut in squares. DATE BARS Mrs. Ella Lindblad ½ pound dates, cut fine 1 teaspoon soda 1 cup boiling water GRAHAM · CRAcn:R DREAM l tablespoon butter DESSERT SQUARES 1 cup sugar 1 egg 1 cup cake flour Graham crackers, crushed ½ teaspoon baking powder 1 cup butter Dash of salt 1 cup sugar l teaspoon vanilla ½ cup milk ½ cup nuts, chopped 1 beaten egg 1 cup coconut Pour the boiling water over the 1 cup chopped nuts dates mixed with the soda. Cool. 1 cup graham cracker crumbs Mix all ingredients in the usual way. Bake at 350 degrees for 40 Melt butter, add sugar, milk, egg minutes. May be served with ice and stir until it comes to a boil. cream or whipped cream. Add coconut, nuts and 1 cup of crumbs. Pour this. over a layer Mrs. Russell Haga .of graham cracker crumbs, and put a layer of whole crackers on top. Frost and chill overnight. Cut into squares. Frostinq: 2 cups powdered sugar ½ cup butter Milk to thin Mrs. Elaine Laufinan

___:157- CHERRY BARS LEMON SQUARES 1 cup flour 1 cup flour 2 tablespoons powdered sugar ½ cup butter ½ cup butter ¼ cup confectioner's sugar Pinch of salt Mix and pat into 8 inch pan. Bake 2 eggs 20 minutes at 350 degrees 1 cup sugar 2 eggs, beaten ½ tablespoon maraschino cherry 2 tablespoons lemon juice and juice rind ½ teaspoon vanilla 1 cup sugar Small jar maraschino cherries, 2 tablespoons flour drained ½ teaspoon baking powder ½ cup coconut ½ cup nut meats, chopped Mix and pour into crust, bake 25 minutes at 350 deqrees. Mix flour, powdered sugar, but­ Cool, then frost with: ter and salt. Spread in pan but 1 ½ cups powdered sugar do not bake. Beat eggs. Add su­ 1 teaspoon van ill a gar and rest of ingredients. Pour 2 tablespoons butter over the flour mixture in pan. 1 tablespoon milk Bake at 350 degrees 20 minutes Mrs. Lyle Howe or until done. Mrs. Donald Burkman Mrs. Martin Burkman MAR�HMALLOW FUDGE BARS Sift ¾ cup flour ¼ teaspoon baking powder ¼ teaspoon salt 2 tablespoons cocoa Combine ½ cup shortening MATRIMONY BAR ¾ cup sugar 1 pound dates Add, 2 unbeaten eggs one at a 1 ½ to 2 cups water time. Beat well after each addi­ 1 cup brown sugar tion. Add dry ingredients to the 3 cups flour creamed mixture. Add 1 teaspoon 3 cups oatmeal vanilla, ½ cup nut meats. Spread ¾ teaspoon soda in l 2x8 inch greased pan. Bake 1 cup lard 25-30 minutes at 350 degrees. Cook dates and water until dates Cover baked bars with 12 are. very soft. Cool. Mix the other marshmallows cut in half. Return ingredients as for a pie crust. to oven for 3 minutes. Spread Spread half of mixture on cookie evenly. sheet. Then spread the date fil­ Frost with the following: ling. Cover with remaining brown Combine ½ cup brown sugar sugar mixture. Bake at 350 de­ ¼ cup water or cream grees 30 minutes. One may sub­ 2 squares chocolate stitute crushed canned peaches Add 3 tablespoons butter or pears. -Mrs. Anna Hanson, 1 teaspoon vanilla Mrs. Martin Burkman, Mrs. Ger­ 1 ½ cups powdered sugar ald Bowden, Mrs. Albert Jacob­ Boil 3 minutes. son, Mrs. Burton Burkman. Mrs. Lewis Peterson

-158- TOFFEE BARS cup butter cup brown sugar 1 egg yolk Pinch of salt 2 cups flour 1 teaspoon vanilla Spread on cookie sheet and bake at 350 degrees 15 to 20 minutes. Melt sweet chocolate bars or bits and spread on top while warm, sprinkle chopped nuts on . top. Mrs. R. S. Gulberg

DREAM BARS HONEYMOON BARS 1 cup raisins 1 cup flour 2 cup's water 2 tablespoons brown sugar or 1 ½ cups sugar powdered sugar ½ cup butter ½ cup butter ½ cup Crisco Crumb the above together. Pat in 2 eggs pan and bake 10 minutes. 1 cup raisin liquid Filling: 2 ½ cups flour 2 eggs, beaten 1 -teaspoon soda 1 ½ cups brown sugar 1 teaspoon cinnamon 1/4. cup flour % cup walnut meats, chopped ½ teaspoon baking powder 1 teaspoon vanilla Boil raishs in 2 cups waier. ¾ cup coconut Drain. Cream butter, Crisco and ½ cup nut meats, chopped sugar. Mix in the beaten eggs. Mix ingredients in the usual man­ Sift flour, soda" and cinnamon. ner. Pour over the baked crumb Add flour mixture alternately mixture. with the 1 cup of liquid drained Topping: from raisins (if not a full cup add 1 package chocolate chips water) to the creamed mixture. Spread chocolae chips over the Fold in raisins and nut meats. filling and bake at 350 degrees Pour onto a l lxl6 cookie sheet 20 minutes. -Mrs. Joe Nelson or cake pan. Bake at 350 degrees Mrs. Donald B1 irkman, Mrs. Ed 30 minutes or until done. Frost Peterson. with powdered sugar frosting and top with nuts.-Mrs. Daisy Larson KRISPIE BARS Mrs. Martin Nelson, Mrs. Donald Burkman. 2 cups corn flakes Icing: 1 cup Rice Krispies 1 ¼ cups powdered sugar ½ cup salted peanuts 1 teaspoon grated orange rind 1 cup coconut 1 teaspoon soft butter ½ cup sugar Orange juice ½ cup syrup Mix sugar, grated rind and butter. ¼ cup condensed milk Add . just enough orange juice to Boil sugar, syrup and milk to soft spread easily ball stage, pour over first four in­ gredients and mix; pat into greas­ Mrs. Daisy Larson ed pan. -Mrs. Edwin R. Smith

-159- BROWNIES CRUNCH TOP APPLE SAUCE BARS % cup Spry or butter An old fashioned favorite 2 ounces chocolate with a delightful new topping. Scant ·} i cup sifted all purpose 1 cup sugur flour 1 cup apple sauce ½ teaspoon baking powder % cup shortening 3/.i teaspoon salt 2 cups flour, sifted 2 eggs l teaspoon soda 1 cup sugar 1 % teaspoons cinnamon 11 teaspoon vanilla 1 teaspoon nutmeg /:! cup coarsely cut nuts % teaspoon cloves Melt Spry and chocolate together % teaspoon salt over hot water, cool. Sift flour 1 cup seedless raisins with baking pdwder and salt. 1i cup walnuts, chopped Beat eggs until light, add sugar,. l teaspoon vanilla then chocolate mixture and Combine sugar and apple sauce. blend. Add flour, vanilla and Add shortening and blend. Sift nuts, and mix well. Bake in 8x8 together flour, soda, spices and pan, 350 degrees 30 to 35 min­ salt. Add flour mixture to apple ute �. For a more chewy brownie, sauce. Stir until smooth. Mix in add 2 tablespoons corn syrup to raisins, nuts and vanilla. Spread hatter. Frost wih your favorite ba tier in greased l 5x 1 Ox 1 inch boiled frosting. jelly roll pan. Topping: Walfred Nelson I Mrs. Fanny Olson 2 3 cup corn flakes, crushed 1¼ cup sugar Mrs. Malcolm Melin 1 Mrs. Wilhelm Peterson cup walnuts, chopped Mrs. Mrs. J. L. Holscher 2 tablespons butter Mix ingredients well. Sprinkle over top of batter. Bake at 350 degrees 30 minutes or until browned. Cool. Cut in bars. Makes 3 dozen. APPLESAUCE BROWNIES Mrs. Milo Johnson

Melt: ½ cup shortening with 2 squares bitter chocolate JULIA'S BARS Blend in: 1 cup sugar and add 21 well beaten eggs 2 cups brown sugar /2 cup slightly swee.tened apple ½ cup. shortening sauce 3 eggs 1 teaspoon vanilla 1 cup sour cream Sift together and stir in: 1 cup dates, chopped fine 1 cup flour 1 teaspoon soda ½ teaspoon baking powder ½ teaspoon salt ¼ teaspoon soda 2 cups flour ½ teaspoon salt 1 cup walnut meats, chopped Add ½ cup nutmeats Mix in the usual manner. Pour Put in greased 9x 13 inch pan and into greased cake pan. Bake at bake at 350 degrees 40 minutes. 350 degrees 30 minutes. Mrs. Robert Haugen Mrs. Martin Burkman

-160- FROSTED SPICE BARS CINNAMON COFFEE BARS (Men go for these spicy treats, Cream together thoroughly: 2 eggs ¼ cup shortening 1 cup light brown sugar, firmly 1 cup brown sugar packed 1 egg ¾ cup flour Stir in: ½ cup hot coffee. ¼ teaspoon salt Sift together and stir in: ½ teaspoon baking powder 1 ½ cup sifted flour 1/4 teaspoon cloves 1 teaspoon baking powder ½ teaspoon cinnamon ¼ teaspoon� salt 2 tablespoons melted shortening ½ teaspoon cinnamon Frosting (recipe follows) Blend in: ½ cup seedless raisins ½ cup chopped pecans or wal- ¼ cup nutmeats nuts Spread in greased l 3x9 inch pan. Beat eggs until slightly foamy. Bake 15-20 minutes at 350 de­ Add sugar; mix well. Sift togeth­ grees. Frost while warm with a er flour, salt, baking powder, spi­ thin coating of quick cream icing. spices. Addto egg mixture, blend. Mix in shortening. Add nuts. Pour into 8 inch greased square pan. Bake in moderate oven 35 minutes. When cool, frost and sprinkle with nuts. Cut into lx2 inch bars. Makes 32 bars. Frosting: Brown 2 tablespoons butter light­ ly in saucepan. Remove from heat; add 1 ½ cups confectioners sugar and 1 tablespoon hot water. Stir until smooth. Add enough cream to make spreading consis­ tency. -Mrs. Leonard Johnson

COCONUT BARS PINEAPPLE BARS Mix: ½ cup butter 1 ¾. cups oatmeal ½ cup brown sugar 1 ½ cups flour 1 cup flour ¼ teaspoon salt Pack in bottom of 9x9 inch pan. 1 teaspoon baking powder Batter: 1 cup brown sugar 1 cup brown sugar ½ cup butter 1 cup coconut Mix all of the above ingredients 2 eggs together. 2 large tablespoons flour Cook the following until mixture ½ teaspoon baking powder thickens: 1 teaspoon vanilla 1 ½ cups crushed pineapple Pinch of salt 3 ½ tablespoons corn starch Mix and spread over first part. 1 cup white sugar Bake 20 minutes at 325 degrees ¼ teaspoon salt Mrs. Parker Pooley Spread half of first mixture in large cake pan, then pineapple filling and rest of first mixture on top. -Mrs. John E. Larson

-161- TOFFEE BARS SPICY APPLE BARS ½ cup brown sugar 2/3 cup margarine ½ cup granulated sugar 1 cup sugar 1 cup shortening 2 eggs, unbeaten 2 teaspoons vanilla 1 cup sifted flour ½ teaspoon salt 1 teaspoon baking powder 2 eggs 1 cup rolled oats 1 cup sifted flour 1 ½ cups diced pared apples 1 cup rolled oats, uncooked ½ teaspoon soda 2 6-oz. packages chocolate chips 1 teaspoon cinnamon l /3 cup chopped nut meats ½ teaspoon nutmeg l /3 cup coconut ¼ teaspoon cloves ½ cup chopped walnuts Cream sugars and shortening. Cream sugar and margarine, add Add eggs and vanilla. Beat well. eggs one at a time, bi=�ating well Sift dry ingredients with excep­ after each addition. Sift all dry tion of rolled oats. Add to cream­ ingredients together, except oats. ed mixture and finally add oat­ Add to first mixture with apples meal. Pour ino greased l lx7x and nuts and oats. Spread in l lx 1 ½ inch pan. Bake at 350 degrees 13 inch pan and bake at 350 de­ 30-40 minutes. Melt the chocolate grees for 20-25 minutes. Frost pieces over hot water. When with powder sugar frosting and base is completed but still warm, cut in squares or rectangles. spread pure chocolate over the Mrs. Clarence Carlson base. For variety, one package of mint flavored chips and one of semi-sweet chips can be used. Cqconut and nuts can be used for garnishing with half of the bars topped with one of each for variety in serving. · Mrs. LeRoy Sundheim Mrs. Ella Lindblad

CHOCOLATE CHIP COOKIES PRALINE NUGGETS 1 cup butter or other shortening 2/3 cup shortening 1 cup sugar 2 cups brown sugar ½ cup brown sugar 2 eggs 2 eggs, well beaten 2 cups flour, sifted 1 teaspoon vanilla 1 teaspoon soda ½ cup nuts 1 teaspoon salt ½ cup chocolate chips 1 package chocolate chips, 2 if .1 ½ cups flour desired 1 ½ teaspoons baking powder 1 cup nut meats, chopped ¼ teaspoon salt. Cream shcrtening and sugar, add Bake 30-35 minutes at 350 de­ eggs, lhen sifted dry ingredi­ grees. Cut in bars. ents, chips and nuts. Drop by Mrs. John K. Bruner spoonfuls and bake at 350 de­ grees until brown. -Miss Donna Hanson, Mrs. Ella Lindblad, Mrs. Tom Emigh, Mrs. A. L. Thelin

-162- , ►

WALNUT STICKS MINT - BROWNIES �2 cup butter 7 tablespoons cocoa 2 rounding tablespoons powder- ½ cup butter ed sugar l cup sugar 1 cup flour 2 eggs Mix and press into pan. Bake at �1! cup sifted flour 350 degrees 15 minutes. Cool. ¼ teaspoon salt 1 · cup cocoanut ½ cup chopped walnuts 11h cups brown sugar 1 teaspoon vanilla 2 eggs Melt cocoa and butter in top of 2 tablespoons flour double boiler. Cool. Be,at egg ¼ teaspoon baking powder yolks and sugar until light. Add ½ teaspoon salt cccoa mixture. Add flour salt 1 teaspoon van illa and nutmeats. Fold in vanilla and 1 cup nutmeats, chopped eggs whites. Pour into well Mix above ingredients and spread greased 9 inch square cake pan. over first layer. Bake at 350 de­ Bake at 375 degrees from 15 to grees 20 minutes. 18 minutes. Cool. 1 ½ cups powdered sugar 2 tablespoons butter 2 tablespoons orange juice 1 cup powdered sugar 1 teaspoon lemon juice 1 tablespoon cream 2 tablespoons butter % teaspoon peppermint flavoring Spread over second layer. If de-­ Mix ingredients and frost brown­ sired, sprinkle with walnuts. ies. Melt 1 square chocolate and Mrs. Victor Hanson 1 tablespoon butter. Dribble this BROWNIES over the green icing. Cut brown­ ies like finger sticks. 2 cups sugar Miss Shirley Scholten 1 cup melted shortening 4 eggs, beaten 4 squares chocolate COCOANUT BELLES 1/4. teaspoon salt 1 -teaspoon vanilla ½ cup shortening 1 cup flour cup white sugar ½ cup chopped nuts 2 eggs (save one white for the Mix together sugar, melted short­ top) ening and beaten eggs. Mix well. 1 % cups flour Add melted chocolate, salt and 1 teaspoon baking powder vanilla. Add flour and nutmeats-. % teaspoon salt Bake at 350 degrees for 30 to 35 2 tablespoons milk minutes. l Sx 11 pan. Frost with the 1 teaspoon vanilla following: Part 2: Chocolate frosting 1 beaten egg white 1 cup sugar 1 cup brown sugar ¼ cup cocoa 2/3 cup cocoanut 1 ¼ cup milk '" cup nuts 1/4 cup butter Spread batter in 8xl2 cake pan, Boil for 1 minute. Add vanilla and spread topping over and bake at spread on bars. 350 degrees for 30 minutes. Mrs. Wilhelm Peterson Mrs. A. S. Anderson

-163- ADDITIONAL RECIPES

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--165- ADDfflONAL RECIPES

-166- ,,

CARROT RELISH 2 cups raw carrots, ground or PICKLED BEETS shredded 1 lemon, juice and rind For 4 Quarts ½ cup sugar A little salt Beets, small, cooked Marshmallows 3 cups vinegar Mix the carrots, the juice and rind 2 cups water of lemon, sugar and salt, and cut­ 2 ½ cups sugar up marshmallows if desired. Let 2 teaspoons allspice (optional) whole stand for 20 to 30 minutes or over 1 to 3 stick cinnamon night. -Mrs. Alvin Tilberg ½ teaspoon whole cloves Mrs. R. S. Gulberg 1 teaspoon salt Combine vinegar, water, sugar, CUCUMBER RELISH salt, spices which should be tied in cheesecloth. Bring to a boil 4 quarts cucumbers and simmer 15 minutes. Pack 1 quart onions beets in sterilized jars. Fill with 2 green peppers hot syrup and seal. Put in hot 2 red peppers water bath for 10 minutes. ½ cup salt - Mrs. Herbert Eggiman 1 quart plus l pint vinegar Mrs. Herbert Anderson l quart water 4 cups sugar 2 tablespoons celery seed BREAD AND BUTTER PICKLES 1 tablespoon mustard seed 1 tablespoon turmeric For 8 Pints Grind cucumbers, onions and 6 quarts cucumbers, medium peppers. Add salt. Let stand an sized, thinly sliced · hour or more. Drain well. Mix 6 white onions, medium sized, 1 pint vinegar and water with sliced cucumber mixture and- bring to ½ cup salt a boil. Drain. Do not use the 4 cups sugar liquid. Add 1 quart vinegar, su­ 2 cups water gar, celery seed, mustard seed 1 quart vinegar and turmeric. Boil S to 7 minutes. 2 tablespoons celery seed Pack in jars and seal. 2 tabiespoons mustard seed Miss Esther Hanson Slice and arrange cucumbers and onions in layers in an earthen­ wa.re crock. Sprinkle each layer with salt. Let stand 3 hours. Drain CRANBERRY ORANGE RELISH off juice. Combine sugar, water, large orange vinegar, celery seed and mustard 4 cups cranberries seed. Boil 3 minutes. Add cucum­ 2 cups sugar ber mixture and bring once more Grind rind and pulp of orange. to the boiling point but do not Grind cranberries. Mix all in­ boil. Pack immediately into hot gredients and let stand in refri­ sterilized jars. Seal at once. gerator several hours. Mrs. Herbert Eggiman Mrs. Mike Scholten

-167- LARGE CUCUMBER GRIND STUFFED CUCUMBERS 1 dozen large cucumbers Cucumbers 8 onions Cheese mixture 3 red sweet peppers Remove centers from pared cu­ 3 green peppers cumbers with an apple corer. ½ cup salt Stuff tightly with a favorite 1 quart vinegar cheese mixture. Chill. When 3 cups sugar ready to serve, slice ¼ inch 1 tablespoon celery seed thick. -Mrs. Mike Scholten 1 tablespoon mustard seed ½ teaspoon turmeric Grind cucumbers, onions and red and green peppers. Cover with DILL PICKLES water in which salt has been dis­ solved. Let stand over night. Cucumbers to fill 9 pints Drain. Add rest of ingredients, Onions, few slices mix well and simmer for 10 min­ 9 cups water utes. Put in hot sterilized jars and 3 cups vinegar seal. One may substitute can­ 1 cup canning salt ned pimentos for red peppers. 1 tablespoon alum The cucumber grind may be Dill or dill seed may be used. served with various meats or Boil water, vinegar and salt. Put used on sandwiches. alum in before the mixture cools. Mrs. Herbert Eggiman Put a little onion in bottom of jars and on top of cucumbers. Put a little dill in each jar. When liquid mixture is cool pour over cucumbers and seal. RHUBARB JAM Mrs. Charlie Jacobson 4 cups rhubarb, cut in small pieces 4 cups white sugar WATERMELON PICKLES 1 cup fresh or frozen strawber­ 7 ·pound� of watermelon rind, ries, optional peeled, cut in desired lengths. package strawberry jello or Soak rind in slightly salted water other flavor over night. Then boil rind in Combine ingredients except jello same water until rind can be in a heavy saucepan. Stir to pierced with a fork. Do not over­ blend. Put on slow heat and stir cook. Drain. until mlxture has own juice. May .Syrup: increase heat and bring to a boil; 7 cups sugar stir to avoid scorching, and boil 1 pint vinegar 15 minutes. Time carefully. Re­ ½ teaspoon oil of cloves move from heat and stir in pow­ ½ teaspoon oil of cinnamon dered Jello. Put in sterilized jars. Boil above ingredients and pour Cool and seal with melted paraf­ over rind. Let stand over night. fin. One may put in glasses and Drain. Heat syrup and pour over store in refrigerator with a light rind. The third day heat all to­ coating of paraffin. Makes 2 pints. gether and put in Jars and seal. Mrs. Charlie Jacobson Miss Esther Hanson Mrs. Tom Emigh Mrs. M. A. Stoen

-168- GREEN TOMATO RELISH

4 quarts caooage � 2 quarts green tomatoes CRANBERRY SAUCE 3 red peppers ½ oz. celery seed 1 pound cranberries 2 oz. mustard seed 2 cups sugar 8 small tablespoons salt 1 cup water 2 ¼ pounds sugar Boil water and sugar 5 minutes. 1 ½ quarts vinegar Add berries, turn off heat. Let Grind the cabbage, green toma­ stand covered for 5 minutes. toes . and peppers. Add rest of Cook 5-7 minutes or until thick­ ingredients, mix and heat 30 min­ ened to a rolling boil syrup. Turn utes. Seal. into bowl and let stand over Mrs. Herbert Wiberg night. If not over-cooked, cran­ berries will look almost whole, PEAR MARMALADE with a beautiful glazed finish. Mrs. Raymond C. Holm 3 pounds sugar 5 pounds pears, unpeeled APRICOT-PINEAPPLE JAM· 1 pound dates 3 oranges 9 cups apricots 1 lemon 9 cups sugar Grind oranges and lemon, cut 1 No. 2 ½ can crushed pine-apple pears, add sugar, let stand over Mix the above ingredient,s and night. Add cut up dates and boil let stand a few hours. Then boil until thick.-Mrs. Edwin Johnson slowly for about 25 minutes. Pour into hot sterilized glasses. ' Let HOW TO MAKE stand for 1 hour, then seal with PREPARED MUSTARD wax. Let harden, then pour an­ other layer of wax to be sure 2 teaspoons dry mustard glasses are well sealed. 2 teaspoons flour Mrs. Herbert Eggiman 1 teaspoon sugar ¼ teaspoon salt HEAVENLY HASH Little vinegar Mix ingredients and add boiling 3 pounds peaches water gradually as need€d. Stir 3 pounds sugar until smooth. Combine and let stand over • Mrs. C. Leonard Ne.Ison night. Next day add: Grated rind of 1 orange Juice and pulp of 2 oranges STRAWBERRY PRESERVES 1 small bottle maraschino cher­ 8 CUP.S sugar ries cut fine. 1 cup water Add cherry juice and cook gently 8 cups strawberries for 1 hour. Boil 6 cups of sugar and water Mrs. Eugene Swenson for 10 minutes. Add berries and PEACH JAM boil 5 minutes. Add 2 more cups 12 cups peaches, cut of sugar and boil 5 minutes. Let 8 cups sugar stand 24 hours; ·stir occasionally. Simmer carefully until clear, then Seal up in sterilized jars without add 1 jar maraschino cherries, cut heating. -Mrs. Harry Day Mrs. Harold Person

-169- PINEAPPLE AND APRICOT JAM 1 pound dry apricots 4 cups water 1 can, size 2 ½ grated pineapple 8 cups sugar Wash and soak apricots in water for 2 days. Cook slowly for 1 hour. Add pineapple and sugar. Boil ½ hour longer, stirring con­ stantly. and watching closely so as not to bum. Can and seal. Makes about 6 pints. Mrs. Daisy Larson

RHUBARB JAM 5 cups rhubarb 4 cups sugar 1 package cherry jello Wash and cut unpeeled rhubarb into 1 inch pieces. Mix with sugar and let stand over night or until juice forms. Boil 15 minutes. Re­ move from heat and add 1 pack­ age of cherry jello. Cool. Pour into jars. Cover with paraffin. Mrs. Earl Wagner

RHUBARB PRESERVES 2 cups cut rhubarb 1 orange rind 2 cups sugar Cook until thick Mrs. Martin Pearson

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-171- ADDfflONAL RECIPES

-172- STRAWBERRY PIE 30 marshmallows ½ cup strawberry juice (Add milk if not enough juice) Melt and cool PIE CRUST 1 cup whipped cream 1 pint strawberries 3 cups flour Put in baked pie shell and re­ l cup lard. If Crisco is used, use frigerate. -Mrs. Wally Burman l ½ cups 1 egg 5 tablespoons cold water 1 tablespoon vinegar or less CHEESE PIE 1 tablespoon salt or less Sift and measure flour into bowl. 1 large package cream cheese Add lard and salt. Using pastry ½ cup sugar blender, cut mixture until fine. 2 eggs Add liquid. Add egg. Cut with Mix until smooth, place in gra­ blender until most of crumbs dis­ ham cracker crust, bake 20 min­ appear. Form dough into balls utes at 375 degrees. and roll out dough about ¼ inch 1 pint sour cream in thickness. May use inverted 2 tablespoons sugar pie pan as pattern, cutting around ½ teaspoon vanilla pan 1 ¼ inch from edge. Recipe Mix and spread on above. Bake makes 3 small double crusts or another 5 minutef at 400 degrees.- 2 double and 1 single. Donna Belle Delaney -Mrs. William Eggers, Mrs. Louis Willig, Mrs. El1'Jene Swen­ son, Mrs. Roger Hattervig, Mrs. David Davoux, Mrs. Burton Burk­ ANGEL PIE man. 4 egg whites 1 ¼ cups white sugar PIE CRUST WITH MIXER �i teaspoon salt 3 cups flour 1 teaspoon vinegar 1 tablesppon sugar Beat whites, add salt and vinegar 1 rounded teaspoon salt alernately with sugar. Place in 1 1/3 cup shortening well greased pie tin; bake 1 hour ½ cup cold milk at 275 degrees. Mix all together in mixer; makes Lemon Filling:· 3 double crusts. 4 egg yolks, well beaten Mrs. Raymond Nelson l /3 cup sugar 3 tablespoons lemon juice and PIE CRUST rind Cook over water S to 7 minutes 1 cup flour until thick; cool ½ -:up lard ½ pint whipped cream Cold water 2 tablespoons sugar Cut lard into flour. Add enough Place cream in crust, add lemon cold w,'\ter to handle. filling, remainder of cream. Re­ Mrs. Price {rigerate. -Mrs. Bassie Johnson

-173- APRICOT DELIGHT DESSERT ANGEL PIE 1 No. 2 can apricot pie mix envelope plain gelatin l ¼ cups sifted flour ¾ cup cold water 1 cup crushed soda crackers ½ cup hot water ¾ cup brown sugar ¼ teaspoon salt 1 ¼ cup shredded coconut 1 tablespoon lemon juice ¾ teaspoon baking soda Second mixture ¾ cup butter 3 eggs separated Combine dry ingredients with ½ cup sugar melted butter. Put filling between ½ cup orange juice two layers of crumbs. Bake at 1 tablespoon lemon juice 350 degrees about 45 minutes. Beat yolks until light. Add sugar, Serve with or without cream, hot orange juice and lemon Jmce. or cold.-Mrs. V. Eugene Johnson Cook in top of double boiler until custard. Remove from fire and add gelatin mixture. Stir well and cool. When it begins to thick­ en fold in stiffly beaten egg whites. Pour into baked pie crust or graham cracker crust and chill. APPLE CRUNCH PIE Mrs. John Schoening ¾ cup flour ½ stick oleomargarine ½ cup brown sugar ¼ cup grated cheese 3 or 4 apples HEAVENLY ANGEL PIE ¾ cup sugar Meringue: 1 teaspoon cinnamon ½ teaspoon cream of tartar Butter bottom of pie tin, add 3 egg whites sliced apples ,sugar, cinnamon. 1 cup sugar Sprinkle the topping over, and ½ cup slivered almonds bake until apples are done, and ½ cup crushed Rice Krispies the pie is brown on top. Filling: Mrs. Robert Nelson 2 cups pears, cut fine, drained Mrs. Harry Day 2 cups cream whipped, or Dream Whip 14 cup powdered sugar ½ teaspoon almond flavoring ½ cup flaked coconut ENGLISH APPLE PIE Add cream of tartar to egg whites, beat until soft peaks. Add 2 egg tablespoons sugar at a time, beat ¾ cup sugar well. Fold in Krispies, flavoring . . ½ cup flour Spread in two 9-inch pie tins on 1 teaspoon baking powder bottom and sides. Bake 35 min­ 1 cup chopped apples utes at 300 degrees and c9ol. ½ cup nuts Slice pears; drain. Whip cream, ¼ teaspoon salt add powdered sugar and beat for Bake in a pie tin for 25 minutes few minutes. Fold in coconut, at 350 degrees flavoring. Chill for 1 hour or over Mrs. Carl Engleson night. -Mrs. L. C. Gardinier

-174- REFRIGERA r·oR CHEESE CAKE 2 envelopes Knox gelatin 1 package lemon pudding mix 2 cups water ½ cup sugar 2 eggs, separated 1 cup cottage cheese 2 ½ cups whipped instant dry FRESH APRICOT PIE milk 2 tablespoons lemon juice 1 cup sugar ½ cup sugar 3 tablespoons flour 1 teaspoon vanilla ¼ teaspoon nutmeg Mix gelatin, pudding mix, water, 3 cups fresh apricots sugar and egg yolks, cook and 1 tablespoon lemon juice cool. ,Fold in beaten dry milk, 1 tablespoon butter lemon, beaten whites, vanilla and Combine sugar, flour and nutmeg pour over a crumb crust. Chill and sprinkle over apricots in un­ 3 hours or more and serve. baked pie shell. Sprinkle with Mrs. V. Eugene Johnson lemon juice, dot with butter, and cover with top crust. Make slits in top( bake a.t 425 degrees for 25 , to � mi nutes. SEVEN APPLE PIE Mrs. Clarence D. Anderson 1 egg well beaten ¾ cup sugar CHOCOLATE MERINGUE PIE ½ cup flour ¾ cup chocolate chips 1 teaspoon baking powder ¼ cup water 1 .. teaspoon vanilla 1 teaspoon vanilla ½. cup nut meats Dash of salt 1 e::up apples cut fine 1 cup whipped cream Mix all ingredients and put in a Melt chocolate chips with hot greased pie pan. Bake at 350 water in top of double boiler. Add degre.es 30 to 40 minutes. Serve vanilla and salt. After this mix­ hot or cold. -Mrs. E. C. Carlson ture has cooled, fold in whipped cream. Fill meringue shell. Chill 4 hours or ove.r night. CHESS PIE Meringue Crust: 3 egg whites 1 cup brown sugar ¼ teaspoon cream of tartar ½ cup granulated sugar Dash of salt 1 tablespoon flour ½ teaspoon vanilla 2 eggs ¾ cup sugar 1 tablespoon milk l /3 cup nuts, chopped ½ cup melted butter Beat egg whites, e:::ream of tartar, 1 teaspoon vanilla salt and vanilla until very stiff. Nut meats, if desired Add sugar gradually and beat Mix all in·gredients in usual man­ hard. Put in greased pie pan, ner. Pour into unbaked pie shell. spreading up on sides. Sprinkle Bake until firm. Cool. Serve with bottom with nuts. Bake at 275 whipped cream degrees for 1 hour. Mrs. A. M. Sorensen Mrs. David Olson

-175- APPLE TARTS SWEDEN HOUSE FUDGE PIE Dough for 2 crust pie cup butter 6 medium apples, peeled and l cup powdered sugar cored 1 teaspoon vanilla 1 cup brown sugar 3 eggs 1 teaspoon cinnamon ½ cup pecans, chopped 6 small teaspoons butter 2 squares chocolate Divide dough ino 6 parts, about Graham cracker crust -6 inches square. Place an apple Cream butter and sugar. Add va­ in . center, fill with mixture of nilla. Beat eggs until light. Add brown sugar and cinnamon, add 1/3 at a time to creamed mixture, butter/ and bring dough up ·beating well. Add pecans. Add arou�d apple and pinch to seal melted chocolate. Beat again. on top. Place wrapped apples in Turn into pie shell. Sprinkle few shalk.)w pan, brush tops with graham cracker crumbs on top. cream, sprinkle with sugar. Bake Chill 4 hours. Serve with whip­ 15 minutes at 425 degrees, 35-40 ped cream. -Mrs. Alf Jacobson minutes at 350 degrees. Remove from oven and . immediately spoon syrup on pan over each tart, making a glaze. SIMPLE CUSTARD PIE Mrs. Robert Reimers 4 eggs 2 cups milk 4. tablespoons flour ½ teaspoon vanilla BASIC CREAM PIE OR ½ cup sugar PUDDING Save 2 egg whites for meringue. 2/3 cup sugar Beat rest of eggs slightly. Mix 3 tablespoons cornstarch with other ingredients. This pie 2 cups milk makes its own crust. 2 beaten egg yolks Mrs; Verne Dickey 1 teaspoon vanilla 1 tablespoon butter Dash salt HEllSHEY BAR PIE For pie: 9 . inch shell 3 stiffly beaten whites large Hershey bar with almonds 6 tablespoons sugar 24 marshmallows Pineapple Cream Pie: Add crush­ ½ cup milk ed pineapple to shell before ad­ 1 cup whipping cream ding cream filling. Cocoa cream Graham cracker crust pie: Add 3 tablespoons cocoa Melt · in top of double boiler the with dry ingredients. Banana Hershey bar and marshmallows · cream pie: Add 2 large bananas in the milk. Cool. One may crush to shell before adding cream the almonds and also" add addi- filling. Buttersc otch pie: Substi­ . tional chopped almonds. Foid in tute brown for white sugar, in­ the whipped cream. Pour i11to crease butter to ¼ cup. Coconut graham cracker crust. Chill. Serve pie: Add ½ cup shredded coco­ with whipped cream. nut just before adding filling to Mrs. Frank Kerkhove crust. -Mrs. Lowell Hetland Mrs. Alf ) a cobson

-176- 1 cup sugar COCONUT TORTE OR 1 ½ cups hot water CRUSTLESS PIE 5 tablespoons cornstarch 4 egg whites ½ cup cold water 1 teaspoon vanilla Juice of 2 lemons (or 7 table� ¼ teaspoon salt spoons) 1 cup sugar 2 egg yolks 1 cup · or 8 graham crackers 1 tablespoon butter ½ cup coconut 2 egg whites and sugar ½ cup nut meats Bring sugar and water to boil, 1 teaspoon baking powder then add cornstarch which has Beat egg whites until frothy. Add been dissolved in cold water, and vanilla and salt. Add sugar gradu­ cook until clear. Remove from ally. Beat until stiff enough to heat, and immediately add the stand in peaks. Add crushed lemon juice and egg yolks. A graham crackers. Fold in coco­ small amount of cooked mixture nut, nutmeats- and baking powder should be added a little .at a time carefully. Pour into a well oiled to the eggs to prevent curdling. 9 inch pie pan. Bake at 300 de­ Add the butter, mix and pour into grees for 30 minutes. Serve with baked shell.- Top with meringue ice cream, whipped cream and of 2 egg whites and a little sugar. berries. -Mrs. Harry Day Mrs. Burnell Hellwig

OLD FASHIONED CHERRY PIE LEMON PIE can sour pitted red cherries, 1 cup sugar drained 3 tablespoons flour 4 tablespoons cornstarch cup drained juice 1 2 ½ tablespoons quick cooking /4 teaspoon salt tapioca 1 ½ cups boiling water 1 cup sugar Juice of 1 ½ lemons ¼ teaspoon salt Grated rind of 1 lemon 1 teaspoon butter, melted 3 egg yolks 1 teaspoon almond flavoring ½ tablespoon butter Red food coloring 1 pastry crust Mix sugar, flour, cornstarch and Pastry for double crust pie salt in top of double boiler, add If th�re is not enough juice to boiling water slowly. Cook until make a cup full, add water. Add boiling point is reached, stirring. tapioca, sugar, salt, butter, fla­ Place over hot water in double voring and food coloring. Mix boiler and cook 20 minutes stir­ and let stand 15 minutes. Blend ring occasionally. Mix �rated in cherries. Pour filling into un­ rind and juice and slightly beaten baked pie shell. Cover with egg yolks and add to mixture in �trips of pastry in lattice fashion. double boiler. Add butter, stir, Bake at 425 degrees for 15 min­ and cook two more minutes. Cool utes, then reduce heat to 375 de­ and turn into baked shell. Top grees for 45 minutes. with meringue. Mrs. Wilbert Clow Mrs. Kermit Zingmark

-177- BAKED LEMON PIE ICE CREAM PIE . 2 eggs 2 packages strawberry jello 1 cup sugar 3 cups hot water 2 tablespoons flour 1 pint ice cream Dash of salt l package frozen berries 2 tablespoons lemon juice Dissolve jello in hot water. Cool. 1 cup milk . Add ice cream and strawberries. Separate yolks from whites. Mb Pour into crust. Refrige·rate a few all ingredients except egg whites. hours to set. Beat egg whites and fold into Crust: mixture. Pour in to an unbaked 1 ½ cups crushed graham crack­ pie shell. Bake in moderate - oven. ers Mrs. Hilma Andersen 3 tablespoons or l /3 stick mar­ garine or butter, melted Mix and line tin. LEMON PIE Mrs. Earl Albertus cup sugar tablespoon flour pinch salt cup boiling water PUMPKIN PIE lemon, juice and grated rind 2 cups cooked pumpkin Butter, size of a walnut ¾ cup sugar 4 eggs ½ teaspoon salt 2 tablespoons sugar 2 eggs Sift the 1 cup of sugar with flour 1 teaspoon cinnamon and salt. Gradually add to the l tea:spoon ginger boiling water. Add beaten egg 1 pint milk yolks and 1 egg white. Add the Beat eggs slightly. Scald milk. butter and cook until thick. Pour Mix ingredients and pour into the mixture in to a baked pie unbaked shell. shell. Cover with the 3 stiffly Elfreida Hannemann beaten egg whites sweetened with the 2 tablespoons sugar. Re­ turn to oven and bake until gol­ den brown.-Mrs. Emit Anderson MARSHMALLOW PUMPKIN PIE 32 marshmallows FROZEN PUMPKIN PIE l cup cooked pumpkin 1 cup pumpkin Ginger 1 cup sugar Cinnamon ¼ teaspoon salt Salt ¼ teaspoon ginger 1 cup whipping cream 1 teaspoon cinnamon Melt · marshmallows with pump­ 1 cup cream, whipped kin in double boiler. Add ginger, . Mix the above and put in ice cinnamon and salt to taste. Cook cream crust, and freeze. until marshmallows are dissol­ Ice cream crust: ved. Cool. When· cold fold in Line pie tin with · waxed paper, stiffly whipped cream. Pour into and cover with layer ¼ inch thick baked shell. May be served with of ice cream. Freeze solid. Serve whipped cream. with whipped cream or salted Mrs. Donald Nordstrom nuts. -Mrs. Henry R. Ronell Mrs. Einar Anderson

-178� HAWAIIAN LIME PIE 1 can (9 oz.) crushed pineapple ¼ teaspoon salt MOCK MINCE PIE l /3 cup sugar 2 eggs, separated 1 cup sugar 1 package lemon or lime gelatin 1 cup water ¼ cup lemon juice ¾ cup raisins ¼ teaspoon cream of tartar ¼ cup vinegar ¼ cup sugar 1/4 cup butter ½ cup whipping cream 1 cup bread crumbs ½ teaspoon cinnamon Combine undrained pineapple, ¼ teaspoon cloves salt, 1/3 cup sugar and beaten Pinch of nutmeg egg yolks in top of double boiler. Boil together until it thickens. Stirring frequently, cook about Pour into unbaked pie shell; top 15 minutes or until mixture thick­ with second crust and bake 30- ens. Remove from heat, add gelatin and stir until dissolved. 45 minutes, or until golden brown at 425 degrees. Stir in lemon juice. Chill until Mrs. John V. Carlson partly set. Beat egg whites with cream of tartar until whites hold soft peaks. Gradually add 1/4 cup FRESH PEACH PIE sugar, beating until mixture is 3 cups slic�d peaches stiff and glossy. Fold egg whites 1 cup mashed peaches and whipped cream into gelatin 1 cup sugar mixture. Pile lightly in pie shell. 3 tablespoons cornstarch Chill until firm. Serve with whip­ Add sugar to mashed peaches ped cream, if desired. and let stand for 1 hour. Add Mrs. Julius Price cornstarch and boil until clear. Cool. Put the sliced peaches in unbaked pie shell. Pour the SOUR CREAM PIE mashed peach mixture over the 1 cup sugar sliced. Bake at 450 degrees for 3 eggs 10 minutes. Reduce heat to 350 1 cup raisins, ground degrees and bake 30 minutes. 1 cup sour cream Chill. Serve with whipped cream ½ teaspoon soda and ½ tea- or ice cream. spoon cloves, optional Mrs. W. H. Mehlhaff Mrs. Martin Burkman Cream together sugar and egg yolks; add sour cream and raisins TWO CRUST PINEAPPLE PIE which have been steamed in hot water 5 to 10 minutes. Cook all large can crushed pineapple until as thick as possible, stirring cup water to keep from scorching. Filling 1 ¼ cups sugar has tendency to thicken after bak­ Juice of 1 lemon ing. Pour into baked crust, t9p ¼ teaspoon salt with meringue of 3 egg whites, 3 tablespoons cornstarch and brown. -Mrs. E. A. Pearson Boil all together until thick; pour Mrs. Emil Anderson into unbaked pie shell. Dab with bits of butter, sprinkle o·n a little cinnamon, top with another crust and bake. -Mrs. Victor S. Olson

-179- JULIA'S MINCE MEAT SOUR CREAM RAISIN PIE 2 pounds beef roast 2 eggs 2 pounds suet 1 cup sugar 4 pounds apples, chopped fine 1 cup sour cream 2 pounds raisins 1 cup raisins 1 or 2 pounds currants 1 tablespoon vinegar 2 pounds sugar 1 teaspoon each, cinnamon, all- ½ pound citron spice and vanilla 1 teaspoon nutmeg Mix all ingredients lightly and 1 teaspoon cloves pour into unbaked pie shell. Bake 1 teaspoon mace in 350 degree oven about 50 min­ 2 teaspoons cinnamon utes. -Mrs. Knute Stone 2 lemons Mrs. Duane Vanderhoff 2 oranges 1 small tablespoon salt 2 cups vinegar Little water or stock from roast. PECAN PIE Chop meat and suet. Peel lemons 3 beaten eggs and oranges, cut fine. Mix all 1 cup syrup ingredients and pack in sterilized ½ cup sugar jars. Leave space at top of each 1 teaspoon vanilla jar for expanding of contents. If Pinch of salt using hot water bath allow 1 hour ¼. cup melted butter after cooking starts, or using pres­ Line unbaked pie shell with pe­ sure cooker, 30 minutes. cans. Pour in filling and bake in Mrs. Martin Burkman moderate oven 350 degrees about 1 hour. It's done when a knife comes out clean. Mrs. Norman Pearson RAISIN PIE 3 eggs CRAN-RASPBERRY PIE ¾ cup sugar 1 teaspoon cinnamon ½ cup blanched almonds ½ teaspoon cloves 2 cups fresh cranberries ¼ teaspoon salt 1 ½ cups sugar 1 cup sour cream ¼ teaspoon salt 1 can raisin pie mix, commercial 2 tablespoons quick tapioca Beat eggs well. Add sugar, cin­ 1 10-oz. package frozen rasp- namon, cloves and salt. Fold in berries sour cream and raisin pie mix. In ¼ teaspoon almond extract place of ready mix, one may use 1 tablespoon butter 1 ½ cups boiled raisins. Pour Finely chop almonds, dice cran­ into 9 inch unbaked pie shell. berries and defrost raspberries. May or may not have top crust. Sprinkle almonds over unbaked Bake in hot oven about 10 min­ pie shell. Combine rest of in­ utes, then in moderate oven 30 gredients and dot with butter. minutes or until filling does not Top with strips of crust. Bake at adhere to knife when testing. 450 degrees for 15 minutes, then May use meringue or whipped reduce heat to 350 degrees and cream topping. -bake 20 to 25 minutes. Mrs. Everette Andersen Mrs. Henry R. Ronell

-180- MARSHMALLOW PIE WITH CHOCOLATE CHIP PIE CHOICE OF FLAVORS Graham Cracker Crust: 30 marshmallows melted in 15 graham crackers ½ cup milk 3 tablespoons soft butter 1 cup cream, whipped · 3 tablespoons sugar 2 squares baking chocolate, Press into 9 inch pie tin, bottom shaved; vanilla and sides; chill; don't bake. Mix the above and put in a gra­ Filling: ham cracker crust and chill. 36 marshmallows melted in Louise Werme 2/3 cup milk Dash of salt NUT PIE 4 chocolate almond bars, or ½ cup chocolate chips, or ½ cup 3 egg yolks shaved semi-sweet chocolate 1 cup sugar Cool and add 1 cup whipped 1 teaspoon vanilla cream and 1 teaspoon vanilla. 1 cup milk For a strawberry pie, substitute 1 1/3 cups flour 1 package frozen strawberries, ¼ pound soft butter thawed, to COOLED marshmal­ 4 tablespoons boiling water low-milk mixture. Nut meats Mrs. Selmer Lind Cook egg yolks, sugar and va­ nilla in a double boiler. Add milk. Cook until guite thick, stirring PUMPKIN-PINEAPPLE PIE frequently. In a 9 inch pie dish 1 ½ cups canned pumpkin place l 1/3 cups flour and butter. 2/3 cup sugar Mix partially. Add 4 tablespoons 1 teaspoon cinnamon boiling water and mix thoroughly ½ teaspoon ginger patting it into place, completely ½ teaspoon salt covering pan. Bake at 450 de­ 3 eggs · grees until it starts to get tan. 1 cup milk Remove from oven and sprinkle ½ cup cream with nut meats. Pour in filling, 1 cup crushed pineapple sprinkling nut meats on top. Combine ingredients. Mix thor­ Mrs. Leonard Sternquist oughly. Pour into pastry lined pie pan. Bake in hot oven (425 de­ PINEAPPLE PIE FILLING grees) about 25 minutes, or until inserted knife comes out clean. ½ cup sugar 4 tablespoons flour Mrs. Duane Vanderhoff 1 /4 teaspoon salt l ½ cups milk RHUBARB PIE FILLING 2 egg yolks 3 tablespoons minute tapioca l cup drained crushed pineapple 1 ½ cups sugar ½ teaspoon vanilla ¾ teaspoon salt Mix sugar, flour and salt. Add 1 tablespoon melted butter milk and egg yolks and cook in 4 cups diced rhubarb a double boiler until very thick 1 teaspoon grated orange rind and creamy. Add the pineapple Combine ingredients and let and vanilla, mix well and pour stand 15 minutes. Use as filling into a well-baked pie shell. Cov­ for 2 pies. Bake at 375 degrees er with a meringue and bake in for 1 hour. a slow oven l O minutes. Mrs. Robert S. Millett Mrs. Oscar C. Anderson

-181- PECAN PIE CHIFFON PUMPKIN PIE . 3 eggs 1 ·envelope plain gelatin l cup light brown sugar 1/4, cup cold water l cup dark corn syrup 1 ¼ cup cooked pumpkin l tablespoon melted butter ½ cup milk l tablespoon flour 3 eggs separated l teaspoon vanilla 2/3 cup brown sugar 2/3 cup pecans ½ teaspoon salt Beat eggs. Add rest of ingredients 1 teaspoon cinnamon and mix well. Pour into unbaked 14 teaspoon each, nutmeg, gin- pie shell. Place pecans over top. ger, allspice Bake at 425 degrees for 10 min­ 1/3 cup white sugar utes. Reduce heat to 325 degrees Add gelatin to cold water and for 30 minutes or until filling set aside. In saucepan combine shakes like gelatin. pumpkin, milk, egg yolks slight­ Mrs. Orville Larson ly beaten, brown sugar, salt and spices. Mix thoroughly. Cook over medium heat, stirring until PECAN PIE it boils. Boil 2 minutes, continu­ 3 eggs ing to stir. Remove from heat; add ¼ cup sugar softened gelatin and stir until l cup white syrup dissolved. Cool. Beat egg whites I cup pecans until light and fluffy. Gradually Beat eggs. Add sugar and syrup. add white sugar and beat until Fold in pecans. Pour into un­ stiH. Without washing beaters, baked pie shell. Bake at 450 de­ beat cooled pumpkin mixture un­ grees for 10 minutes and 325 de­ til smooth; gently fold in egg grees 30 to 40 minutes. whites. Pour into baked pie shell Mrs. L. Richard Bonander and pile high. Chill until set, top with whipped cream. Mrs. Victor S. Olson GLAZED PEACH PIE Mrs. Martin Burkman 4 cups sliced peaches ½ cup water l cup sugar 3 tablespoons corn starch 1 tablespoon butter FRESH PEACH PIE I baked 9 inch pie shell Crush enough peaches to make I 2 cups peaches, sliced cup, leaving the rest sliced. 3 tablespoons cornstarch Spread the fresh sliced peaches I tablespoon lemon juice in the pie shell and cover with 2 tablespoons butter the following mixture: Combine ¾ teaspoon almond · the I cup of crushed peaches ¼ or ½ cup brown sugar with water, sugar and cornstarch. Put lemon juice and sugar over . Bring to a boil. Cook over low peaches. Let stand I hour. Drain. heat until clear, 2 or 3 minutes, Add cornstarch to juice and boil stirring occasionally. Add but­ until thickened. Cool. Add butter er. Cool slightly. Pour over fresh and q.}mond. Pour juice mixture peaches making sure all are cov­ over peaches. Put in baked pie ered. Chill at least two hours. shell. Top with whipped cream Serve with whipped cream. or serve with ice cream. Mrs. Conrad Pearson Mrs. Delmer Swenson

-182- SNOWFLAKE PIE 1 package lime jello PUMPKIN CHIFFON PIE 1 ½ cups hot water ¼ teaspoon salt Blend 1 tablespoon gelatin in 2 teaspoons lemon juice ¾ cup cold water ¾ cup whipping cream Mix together in saucepan: I cup coconut ¾ cup brown sugar Dissolve jello in hot water. Add ½ teaspoon salt salt and lemon juice. Chill until 2 teaspoons cinnamon slightly thickened. Place bowl in ½ teaspoon ginger ice water and beat jello with ro­ ½ teaspoon allspice tary beater until fluffy and thick 1 1/3 cups mashed pumpkin like whipped cream. Fold in I/3 3 large egg yolks of whipped cream and ½ of coco­ ½ cup milk nut. Pour into pie shell. Spread Cook over low heat, stirring until remaining whipped cream on top Lt boils one. minute. Remove and drift over with coconut. Chill. from heat, stir in gelatin. Cool. When partially set, beat until Double this recipe for a large cake pan dessert. smooth. Carefully fold in mer­ Graham Cracker Pie Shell: ingue. Pile into ginger cookie I/3 cup melted butter crust and chill until set. 1 Meringue: 1 /4 cups graham cracker crumbs 3 egg whites 2 tablespoons sugar Press firmly on- bottom and sides · 1/4, teaspoon cream of tartar ½ cup sugar of a 9 inch pie pan. Ginger Cookie Crust: Mrs. Emif Joh;mson ¼ cup butter, melted l ¼ cups fine gingersnap crumbs (crush 18) Press into 9 inch pie pan. Bake STRAWBERRY CHIFFON PIE at 325 degrees for 10 minutes. Mrs. Marvin Johnson 1 pastry shell 3 egg yolks 6 tablespoons sugar RAISIN PIE ¼ teaspoon salt 2 teaspoons lemon Jmce l large · cup raisins 1 cup crushed strawberries 2 tablespoons flour Cook egg yolks, sugar, salt, lem­ l scant cup sugar on juice and strawberries, stir­ 2 eggs ring until it boils. Remove from I cup rich milk heat and stir in mixture of 2 table­ 1 tablespoon butter spoons hot strgwberry juice and 1 teaspoon vanilla 4 tablespoons strawberry flavored Steep raisins in a little water. gelatin. Cool. When partially Mix flour with sugar. Beat egg set beat with rotary beater and yolks. Heat milk and add flour, blend in ½ cup cream whipped. sugar and egg yolks. Cook. Add Carefully fold into a meringue of butter, vanilla and raisins. Pour 3 egg whites, ¼ teaspoon cream into· baked pie · shell. Beat egg of tartar and 6 tablespoons sugar. whites for meringue topping. Pile into cooled baked pie shell. Place in oven. Remove when Serve cold. Decorate top with topping is a golden brown. halves of large berries. Mrs. Hilma Andersen Mrs. Robert Wagner

-183- PUMPKIN PIE RHUBARB CREAM PIE · 2 whole eggs 2 tablespoons butter ½ cup sugar 3 cups diced, rhubarb 1 cup pumpkin 1 cup sugar l cup milk or a little more 3 tablespoons cornstarch 14 teaspoon ginger ¼ cup sugar ¼ teaspoon allspice 3 egg yolks, well beaten ¼ teaspoon cloves ¼ cup light cream Pinch of cinnamon ¼ teaspoon salt Mix and pour into unbaked pie Melt the butter, add rhubarb and shell. Bake at 325 degrees. sugar and cook slowly until rhu­ Mrs. Herbert Anderson barb is tender. Mix ¼ cup sugar with egg yolks, light cream and cornstarch and salt, add to rhu­ . RHUBARB CREAM PIE barb and cook until thick. Cool. 2 tablespoons butter Pour into baked pie shell, top 2 cups rhubarb, diced with meringue and brown .• 1 cup sugar Mrs. Victor S. Olson ¼ cup sugar 2 tablespoons corn starch 2 eggs PARTY PINK PIE ¼ cup light cream ¼ teaspoon salt Add 4 drops red coloring to Melt butter. Add rhubarb and 1 your favorite - pie crust. Bake a cup sugar. Cook slowly until rhu­ shell which h.as been pricked barb is tender. Combine ¼ cup well. Pile 1 quart softened straw­ sugar, corn starch, eg'g yolks berry ice cream in baked shell well beaten, cream and salt Add and freeze, over night. When to rhubarb, stir frequently, and ready to serve, arrange 1 pack­ cook until filling becomes thick. age · thawed and drained straw­ Pour into baked shell. Top with berries over ice cream. Heat oven meringue made from egg whites. to 500 degrees. Make a meringue Bake at 350 degrees 12 to 15 min­ of 2 egg whites, ¾ teaspoon utes. -Mrs. Dean Hanson ere.am of tartar, ¼ cup sugar and red coloring. Completely cover pie and put on a bread board in RAISIN SOUR CREAM PIE the oven and bake only until 2 cups seedless raisins lightly browned. Serve at once. ¾. cup water 1 Mrs. August Nordstrom /4 teaspoon salt ½ cup brown sugar, firmly packed RASPBERRY PIE 1 teaspoon cornstarch 1 cup sour cream 2 egg whites Rinse raisins, add water and 1 cup sugar simmer 5 minutes. Stir in com­ 1 package frozen raspberries bined salt, sugar and cornstarch, 1 ½ tablespoons lemon juice cook until clear. Remove from Mix together and beat stiff. Do not heat; stir in sour cream. Pour into undetbeat.) Fold in ½ cup pie shell and top with a pastry cream, whipped. Pour into crumb crust. Bake at 425 degrees for crust. Freeze; serve with whip­ 40 minutes. ped cream. Mrs. Lloyd Alexander Mrs. Robert Walsh

-184- UNCOOKED STRAWBERRY PIE STRAWBERRY PIE 1 quart cleaned and hulled straw- 1 package strawberry jello berries 1 cup boiling water 1 cup sugar 1 package frozen strawberries 1 ½ teaspoons cornstarch I /3 cup sugar Dash of salt 1 package Dream Whip Make crust for pie, bake and cool. Pour the boiling water over jello. Place largest berries on crust Stir until dissolved. Add sugar very close together. Mash the and strawberries. Cool until par­ rest of berries and mix with su­ tially set. Pour into baked pie gar, cornstarch and salt. Cook shell. When firm, cover with until thickened. Pour over berries Dream Whip made according to in the crust. [..et cool. Serve with directions on package. Refriger­ whipped cream; or slice a bana­ ate until firm before cutting. na in 2 egg whites and whip, Mrs. Julius Wagner sweeten and flavor. May be used instead of whipped cream. Mrs. N. V. Swenson SOUR CREAM ·PIE RHUBARB PIE 1 cup sour cream 2 beaten eggs 1 cup sugar 1 cup sugar fmore if. rhubarb is 1 cup chopped raisins sour) 2 egg yolks ½ teaspoon almond flavoring ½ teaspoon cloves ½ teaspoon salt ½ teaspoon cinnamon 1 ¼ teaspoon red coloring /4 teaspoon salt 2½ cups cut rhubarb Mix and bal,ce in unbaked pie Unbaked pie shell and top crust 30 minutes, then cover with Mix ingredients and add to- pie beaten egg white mixed with ¾ shell, cover with upper crust and cup powdered sugar. Return to bake until tender. oven and brown. Louise Werme Mrs. Daisy Larson

-l RS- ADDITIONAL RECIPES

-186- -187- ADDITIONALRECIPES

-188- APPLE DELIGHT ANGEL PARFAIT 1 cup sugar 1 cup sugar 2 cups water ¼ cup butter 2 egg· whites 1 egg 1 tablespoon unflavored gelatin 1 cup flour 2 tablespoons cold water 1 teaspoon soda 1 cup cream, whipped ¼ teaspoon nutmeg 1 cup fruit cocktail ½ teaspoon cinnamon ½ cup nut meats ¼ teaspoon salt Boil sugar and 2 cups water un­ 1 ½ cups chopped apples til it threads. Add to beaten egg ½ cup chopped nuts whites, beating constantly. Add 1 teaspoon vanilla 1 tablespoon unflavored gelatin Cream the butter and sugar. soaked in cold water. When this Add egg and vanilla. Sift to­ starts to thicken add whipped gether dry ingredients a n d cream, fruit cocktail and nuts. add creamed mixture. Add nuts Freeze. Serves 8 or 9. and apples. Bake in 350 degree Mrs. John L. Barrick oven 45 minutes. Top with ap­ ple delight sauce.

Sauce for Apple Delight ¾ cup sugar 2 tablespoons cornstarch ¼ cup orange juice 1 teaspoon lemon extract 1 teaspoon orange flavoring ¾ cup water Mix sugar and cornstarch in a saucepan. Add orange juice, fla­ vorings and water. Stir as sauce APPLE CRISP cooks until thick and clear. Serve 6 medium apples hot over Apple Delight pudding. Mrs. Anna Wagner ½ cup sugar I cup water 1 cup flour 1 /3 cup butter APPLE DESSERT ½ cup brown sugar 1 cup sugar 1 teaspoon baking powder ¼ cup shortening Dash of salt 1 beaten egg Peal and slice apples. Boil apples, 3 large apples, peeled and diced sugar and water until apples are 1 cup flour tender. Combine and crumble 1 teaspoon soda together the other ingredients. ½ teaspoon cinnamon Pour the apple mixture in a but­ Pinch of salt tered 7xl l. inch pan. Spread the ½ cup nuts crumb mixture on top. Bake in t;ream shortening, sugar, add moderate oven until crust is deli­ eggs and rest of ingredients. Bake cately browned. Cool. May be at 350 degrees for 30 minutes. served with whipped cream top­ Serve with whipped cream. ping. Mrs. Vernon· Carlson Mrs. Glenn Bornitz

-189- APPLE MACAROONS APPLE CAKE DESSERT 3 cups sliced apples 2 cups sugar Put in the bottom of a very well ¼ pound margarine greased 8 inch pie tin. Sprinkle 2 eggs with ½ cup sugar and ½ tea­ 2 cups flour spoon cinnamon. 2 teaspoons soda 1 tablespoon shortening l teaspoon nutmeg 1 egg ½ teaspoon cinnamon ½ cup sugar 1 teaspoon salt ½ cup flour 4 cups apples, chopped ½ teaspoon baking powder 1 cup nut meats ¼ teaspoon salt Sauce for topping Mix above ingredients and pour Cream sugar and margarine. Add over apples in pie tin and bake at eggs. Sift dry ingredients and 250 degrees for about 30 minutes add to the creamed mixture. Fold Mrs. Duane Vanderhoff in apples and nuts. Bake at 350 degrees for 15 minutes, then in­ crease heat to 375 degrees for 35 APPLE TORTE minutes. Serve warm with sauce. ½ cup sugar Sauce 1 egg ½ cup flour 1 cup sugar 1 teaspoon baking powder 2 tablespoons corn starch Pinch of salt ½ cup butter 1 teaspoon of vanilla 1 cup milk 1 cup finely cut apples 1 teaspoon vanilla ½ cup nuts, if desired Cook over low heat, stirring con­ Mix sugar and egg. Add flour, stantly, until thick. Serve on baking powder, salt, vanilla, ap­ cake while warm. ples and nuts. Bake 350 degrees Mrs Coon Lee for ½ hour. Serve with ice cream or whipped cream. Can be baked in a pie plate. Mrs. A. S. Anderson

APPLE DESSERT APPLE CRISP 1 'egg For SO Servings ¾ cup sugar 12 quarts sliced apples (1 pound 1 ½ teaspoons baking powder apples equals 1 quart sliced) Pinch of salt 4 cups brown sugar 1 cup flour 4 cups flour 1 ½ cups sliced apples (may use 1 teaspoon salt less) 2 cups shortening ½ cup walnuts, chopped Place apples in 2 greased pans 1 teaspoon vanilla 12x20 inches. Blend shortening, Beat egg. Add sugar, baking sugar, flour and salt. Sprinkle powder and salt. Beat to ether. over apples. Bake at 350 degrees Stir in apples, nuts· and anilla until apples are tender and top Bake in moderate oven for 30 well browned. Serve with whip­ minutes. ped cream. Mrs. Dallas Young Mrs. Faye Ranstrom

-190- APPLE PIE PUDDING APPLE CRISP cup sugar 5 cups apples, sliced cup flour l ½ cups plus 1 tablespoon flour teaspoon soda l cup white sugar ½ teaspoon each, salt, nutmeg, ¾. teaspoon cinnamon and cinnamon ¾ cup brown sugar Add 1 beaten egg ½ teaspoon soda 11:.! % cup melted butter teaspoon salt 2 cups tart apples, peeled and l / 3 cup soft butter sliced Mix together apples, 1 tablespoon Pour into ungreased pie pan, flo...1r, white sugar and cinnamon. bake at 350 degrees 40 minutes. Spread th�s in a greased pan. Serve with whipped cream or 1 hen mix together the remaining ice cream. flour, l:.rown sugar, soda, salt and Mrs. Ed Backlund butter. Sprinkle this over the ap­ ple mtxture. Bake at 350 degrees for 45 minutes or until brown on top and the apples are tender. Car.ne:l. apples may be used. Mrs. Gene Swenson STRAWBERRY CHIFFON SQUARES CRUMBED APPLES 3-oz. package strawberry flavor gelatin 4 cups diced tart apples cup boiling water 1 tablespoon_ flour 10-oz. package frozen sliced 1 cup sugar strawberries 1 te.3.spoon cinnamon 8 to 10 slices angel food cake dash salt 1 teaspoon lemon juice 2 tablespoons water 1 3-oz. package strawberry flavor l /3 cup butter chiffon pie filling 1 / 3 cup flour Whipped cream (optional) ½ cup rolled oa Is Dissolve gelatin in boiling water. ½ cup brown sugar Add lemon juice and block of Mix apples, flour, white sugar, frozen strawberries. Break apart cinnamon, salt and water and with fork and stir until thawed. sperad in a glass pie plate, suit­ Let stand for a few minutes until able for serving. Cream the re­ mixture starts to set. Make straw­ mammg ingredients, sprinkle berry chiffon pie filling by pack­ over apples, bake slowly about age directions. Line bottom of 35 minutes, or until the apples square pan with cake slices. Cov­ are tender, and crust is brown. er with about half of chiffon pie Serve with top cream, whipped • filling. Add 6 to 8 large spoons­ evaporated milk, or marshmallow ful gelatin. Let it sink into filling. creme diluted with orange juice. Add remaining chiffon filling. Mrs. Chester Bean Top with gelatin spooned over in marbled effect. Chill several hours. May be made a day ahead. Cut in squares to serve, either plain or with whipped cream. ·Makes 9 servings. Mrs. Ida Johnson •

-191- APPLE IMPROMPTU ANGEL FOOD DESSERT 4 cups apples, sliced 2 packages Knox gelatin soften- ¼ cup sugar ed in ½ cup cold water ¼ teaspoon cinnamon 2 cups hot milk 1 tablespoon butter ¾ teaspoon salt ½ cup sugar 1 cup sugar 1 teaspoon vanilla Dissolve gelatin in hot milk and 1 slightly beaten egg add sugar and salt. Let cool until ½ cup flour paritally set, then beat until light ½ teaspoon baking powder and flutty. Then add: Place sliced apples in well greas­ 1 teaspoon vanilla ed pie pan, sprinkle cinnamon 1 pound miniature marshmallows and sugar mixture over, cover ½ cup diced maraschino cherries with foil, and bake for 20 minutes Use a few qreen ones for added at 400 degrees. Meanwhile cream color. the sugar and butter, add egg and 1 cup crushed pineappl�, drained rest of ingredients. Spread over . ½ cup nutmeats (optional) apples and bake at 400 degrees 2 cups heavy cream, whipped for 20 to 25 minutes longer. Mix all together, then break one Serve with whipped cream large angel food in small pieces. Mrs. Olaf Anderson Alternate layers of cake and mix­ ture in angel food tin (or a large flat pan) and chill overn1ght. If using an angel food tin, remove it just like an angel food cake, being careful that it doesn't fall APRICOT ·PINEAPPLE DESSERT out too fast or it may break in pieces. 1 tablespoon gelatin Mrs. Robert Haugen 1/3 cup cold water ½ cup sugar ¾ cup milk 2 egg yolks 1 teaspoon vanilla 2 egg whites, beaten LEMON ANGEL FOOD DESSERT 1 cup cream, whipped 1 cup apricots, cut 6 egg yolks beaten ½ cup pineapple, crushed 2/3 cup sugar 16 graham crackers, crushed 2/3 cup lemon juice 3 tablespoons butter, melted rind of 1 lemon 3 tablespoons brown sugar 1 package Knox gelatin in Dissolve gelatin in cold water, ¼ cup water cook sugar, milk, yolks 'til thick, 6 egg whites, beaten add gelatin, vanilla and cool. 2/3 cup sugar Add egg whites, cream, apricots, 1 angel food cake, broken in bits and pineapple. Make a mixture Cobk yolks, sugar, lemon until of crumbs, butter, and sugar, line it coats a spoon, add soaked gela­ bottom of pan with ½ and pour in tin. Cool. Add beaten. egg whites. filling, top with rest of crumb mix­ Pour ½ mixture in oiled pan, ture and chill at least 6 hours be­ then cake bits, then the remain­ fore serving. der of mixture. Chill. Very good. Mrs. Andy Martinson Hlda Oveson

-192- APPLE WISP APRICOT CHARLOTTE Base: . 6 to 8 apples ¾ cup rolled oats, uncooked ½ cup sugar ½ cup brown sugar 1 teaspoon cinnamon 1/3 cup butter or margarine, ½ cup sugar melted ½ cup flour or macaroon or gra- Filling: ham cracker crumbs 1 package apple flavored gelatin 3 tablespoons soft butter 1 cup hot water Place apples, ½ cup sugar and 213 cup maple-blended syrup cinnamon in baking dish. Mix 1 cup cream, whipped ½ cup sugar, flour and butter. 1 cup chopped, drained apricots Sprinkle on top of apples. Bake 1 cup finely chopped nuts until apples are tender. Put the mixed base ingredients Mrs. Herbert Wiberg into the2 bottom of a 9-inch square Mrs. Lloyd Nelson pan, reserving ¼ cup to sprinkle over the filling. For the fil1ing, dissolve the gelatin in hot water; add maple blended syrup and stir. Chill until partially thick­ ened, then beat until frothy. Fold gelatin, apricots, and nuts into BLUEBERRY DESSERT whipped cream. Spread filling evenly over base; sprinkle with 15 graham crackers crumbs, and chill. ¼ cup melted butter Myrtle and Muriel Carlson l No. 2 can blueberries ½ cup sugar l ½ tablespoons lemon juice 3 tablespoons cornstarch ¼ pound marshmallows BOYSENBERRY DESSERT ½ cup milk 1 ½ cups graham cracker crumbs l cup w:hipping cream ½ cup melted butter Put in double boiler blueberries, 1/3 cup sugar sugar, lemon Juice and corn­ Mix together and bake in flat pan starch. Cook until thick, stirring at 350 degrees for 5 minutes. constantly. Cool thoroughly. Put Filling: in double boiler marshmallows ½ pound marshmallows and milk. After marshmallows ½ cup milk have •melted, cool thoroughly. Heat, melt and cool. Then fold in whipped cream. 1 No. 2 can boysenberries Crush the graham crackers and 2 tablespoons lemon juice mix with the melted butter. Place 2 tablespoons corn starch ¾ of cracker mixture in bottom Little water of a 9x9 inch pan. Cover with half Cook the juice of boysenberries, of marshmallow mixture. Spread juce of lemon, corn starch and the blueberry mixture over the water until clear and thick. Cool: marshmallow mixture. Then co­ 1 cup whipped cream ver with the remaining marshmal­ Add 1 cup whipped cream and low mixture. Top with the ¼ boysenberries. Add marshmal­ graham cracker crumb mixture. low and milk mix. Pour into the To serve cut into squares. crust and chill. Mrs. Keith Miller Mrs. John A. Anderson

-193- ANGEL FOOD DELIGHT BOYSENBERRY DF.sSERT 1 pint milk ½ package plus 6 marshmallows 2 egg yolks ½ cup milk 1 cup sugar l . cup whipping cream 2 tablespoons gelatin 1 ½ cups boysenberries ¼ cup cold water ¼ cup water 1 pint whipping cream ¼ cup sugar 1 teaspoon vanilla 2 ½ tablespoons com starch ½ cup nutmeats 15 graham cracker squares 2 egg whites ¼ cup butter, melted . 1 angel food cake He::tt the marshmallows and milk 1 small bottle of maraschino in double boiler until marshmal­ cherries lows are melted. Remove from 1 medium can crushed pineapple heat and stir while cooling. Whip Cook the milk, egg yolks, and the cream and add to cool marsh­ sugar until slightly 'thickened. mall ow mixture. Cock the boy­ Dissolve 2 tablespoons gelatin in senberr�es, water and sugar, cold water. Mix into the custard thic en with cornstarch. Set aside and cool. Whip cream and fold to cool. Crush graham crackers. into custard. Beat egg whites Reserve ¼ cup crumbs. Mix the until stiff and fcld in custard. remainder of crumbs with melted Break angel food cake into bite butter. Spread in pan. Pour ½ size · p:eces. Place in a dish. Add of marshmallow mixture over. cherries, pineapple and nuts to Cover this w.�th boysenberry custard. Pour over cake. Chill mixture. On top of this pour rest in refrigerator. Top with whip­ of marshmallow. Sprinkle with ped cream and cherries. remammg g r aha m cracker Mrs. Earl Wagner crumbs. Chill in refrigerator sev­ eral hours. Miss Irene J acobsori BRUCKLE TORTE 4 egg yolks 1 cup sugar vanilla 1 cup chopped dates 1 cup chopepd nuts BREAD PUDDING 1 cup flour (sift before measur­ Grandmother Bowman's ing) 4 slices buttered bread, cubed teaspoon bakin9 powder 2 cups hot milk, or more 1 ¼ teaspoon salt 3 eggs, slightly beaten Beat egg yolks and add sugar, ½ cup white sugar vanilla, dates and nuts. Add the ¼ teaspoon salt baking powder and salt to the ½ teaspoon cinnamon flour and add to the above. Fold ½ cup raisins in the stiffly beaten egg whites. Pour hot milk over bread. Cool. Bake in slow oven. Serve with whipped cream. · Add sugar to the eggs. Add to the bread mixture. Stir in the Ada R. Englund other ingredients. Bake in a mod­ erate oven. Peterson Sisters

-194- FLUFFY TAPIOCA PUDDING Pudding: ½ cup tapioca ½ cup rice 3 cups milk 1 cup sugar BLUEBERRY DESSERT 1 teaspoon cinnamon 10 crushed graham crackers 3 eggs, saving 2 whites for the %, cup sugar meringue ¼ cup melted butter Meringue: Mix together and put in an 8x8 2 egg whites inch pan. ¼ cup sugar 2 eggs well beaten Beat egg whites until foamy, then 1 8-ounce package Philidelphia add sugar. Continue, beating until cream cheese stiH. ½ cup sugar Cook tapioca and rice in water in vanilla double boiler, about 50 minutes. Mix until creamy and put over Drain and rinse in cold water. cracker mix. Bake 15 minutes at Add the milk, sugar, eggs and 350 degrees. cinnamon. Bake the pudding un­ Drain 1 can of blueberries into til the eggs are set, then add the pan meringue, and continue baking Mix 2 tablespoons com starch in until light brown. ½ cup cold. water. Add to blue- Mrs. Knute Stone berry juice Add ½ cup sugar and cook until thick. Remove from heat and add 1 teaspoon · lemon juice. Cool. . Pour blueberries on top of cream CARNATION DESSERT cheese, mixture and chill. Top large can Carnation milk, left in with whipped cream before serv­ refrigerator overnight ing, 8 graham crackers Mrs. Duane Rogness I ¼ cup butter, melted CHAGGA DESSERT 1 tablespoon plus ¾ cup sugar 1 package lemon jello 1. Bake a sunshine or sponge ½ cup boiling water cake from your favorite, recipe. 1 small can crushed pineapple, 2. When cool, fill the center with drained 1 cup diced bananas, 1 cup diced Crush graham crackers. Mix with pineapple mixed with ½ cup butter and 1 tablespoon sugar. whipped cream. Make a mound Cover bottom of pan but save of . whipped cream on top to re­ some of crumbs for topping. Add semble the Snows of Kilimanjaro, boiling water to jello. Let dissolve allowing the cream to spread and cool like jelly. Mix ¾ cup about half way down the cake. sugar with the pineapple. Whip Little silver decorations on four the milk. Fold in pineapple mix­ sides can be made to resemble ture. Fold all into the jello. the mountain streams. Spread over graham cracker 3. Serve with tall glasses of cit­ crumbs. Top with remammg rus juice. crumbs. Cool several hours. Mrs. V. Eugene Johnson Mrs. Donald Burkman

-195- BREAD PUDDING CHERRY DESSERT 5 slices white bread, cubed 1 cup milk 2 cups milk 30 marshmallows ¾ cup sugar 1 cup whipped cream 2 eggs, beaten 1 can cherry pie filling or ½ teaspoon salt 1 can raspberry pie filling 1 teaspoon vanilla Graham crackers 1 /3 cup raisins Butter, melted Soak bread in milk until soft, add Heat milk in double boiler and rest of ingredients, sprinkle nut­ melt marshmallows in· milk. Cool. meg on top, bake 30 to 40 min­ Add the whipped cream. Crush utes at 375 degrees. graham crackers and mix with Mrs. Raymond A. Olson butter. Line pan with ½ of the crumbly mixture. Cover with ½ of marshmallow mixture. Spread over this the pie filling. Cover MOUNT VERNON with remammg m·arshmallow CHERRY DESSERT mixture. Top with crumbly mix­ ture. Let stand in refrigerator 1 cup brown sugar over night. 2 cups flour Winnefred Friese 1 cup oatmeal Ellis Ellof son 1 cup bran flakes CHERRY MARSHMALLOW ¾ cup butter DESSERT 1 teaspoon soda 30 marshmallows 1 teaspoon vanilla 1 pint whipped cream Combine ingredients into a crum­ 1 can pie cherries bly mixture. Press half of mix­ 1 cup sugar ture in bottom of a well buttered 2 1/2 tablespoons. tapioca cake pan, 9xl2 or larger. Pour 20 graham crackers filling over crumbly mixture. 2 tablespoons brown sugar Cover filling evenly with remain­ l ½ cups butter, melted ing crumbly mixture. Bake in a ½ cup nut meats moderate oven for 38 minutes. Cut marshmallows into whipped To serve cut into squares. Top cream. Cook cherries, sugar and with whipped cream which has tapioca. Cool. (Can use pie cherry been sweetened and flavored. mix instead.) Crush graham crac­ Filling: kers, add brown sugar and melt­ 1 No. 2 can cherries ed butter and -nix well. Line pan 1 No. 2 can crushed pineapple with crumbs but save some for 1 ½ cups white sugar toppng. Pour on half of marsh­ 1/3 cup minute tapioca, or more mallow mixture. Cover with cher­ Red food coloring ry and nut m�at mixture. Add Check cherries for pits and ,cut remainder of marshmallow mix­ fine. H,eat cherries and pineap­ ture. Cover with cracker crumbs. ple in double boiler. Stir in sugar. Mrs. Gene Hock Add desired amount of· red· color­ ing. Add tapioca. Stir constant­ ly. Cook until thick. Mrs. Alf Jacobson Mrs. Delmer Swenson

-196- !t • • CHERRY DESSERT � I pint whipping cream 4 cups miniature marshmallows • 2 cans ready mix pie cherries 22 graham crackers ½ cup butter .. CHOCOLATE TORTE ½ cup sugar 9 ½ pound butter Crush graham crackers. Mix well 2 cups powdered sugar cracker crumbs, butter and su­ .2 squares melted chocolate, · gar. Pat part of crumbs in bot­ • 3 egg yolks, beaten tom of pan. Whip cream. Blend in 1 teaspoon vanilla marshmallows. Spread part of • 1 cup chopped walnuts marshmallow mixture over the 3 egg whites, beaten c1 umbs. Then spread the cher­ • ½ pound crushed vanilla wafers ries over the cream. Put remain­ Cream sugar and butter, add the der oI mar.shmallow mixture over other ingredients. Cover bottom cherries. Sprinkle the remaining • of pan ·with ½ crumbs, add mix­ crumbs on top. Place in refrigera- · ture and top with the rest of the tor to chill. • wafers. Chill, and serve with Mrs. Art Nelson whipped cream . • Mrs. Raymond A. Olson R-ED· CHERRY ·DESSERT Mrs. W. Borgen Filling: ., COLORFUL LAYER DESSERT 1 can red cherries, add a little red 15 crushed graham crackers food coloring • 30 marshmallows 1 ½ cups sugar 1 cup milk 1 can crushed pineapple (No. 2) 1 cup cream whipped 1/3 cup tapioca ., Cook until thick. 1 No. 303 can (2 cups) sour cher­ Crust: ries and juice, with · added red 1 cup brown sugar .. coloring ¾. cup melted butter or margar- cup sugar in teaspoon almond extract e ... 2 cups flour package lemon jello dissolved 1 cup oatmeal in I cup boiling water 1 teaspoon soda (optional) .. Mert marshmallows in milk,. cool 1 cup bran flakes and add whipped cream. Line a Pour filling on half of the crust .. 7x l2 glass dish with half of the mixture. Sprinkle the other half crumbs, then top with ½ of the on top. Bake 30 minutes at 300 marshmallow mixture. Mix cher­ degrees. Cut in squares and .. ries, sugar, coloring and flavor­ serve with whipepd cream. ,. ing together and add jello. Let Mrs. Fern Wikle congeal until quite firm, but not Mrs. Delmar Swenson solid. Pour all of the jello mix­ .. ture· over marshmallows, then top with the remainder of the "" marshmallow mixture and the crumbs. Pineapple may be used instead of cherrfes. Yield 8 serv­ .. ings. �� �&,�� •.. Mrs. L. Hanson �� .. -197- -- COCONUT CRUNCH DESSERT 1 cup graham cracker crumbs ½ cup moist coconut ½ cup walnut meats 4 egg whites ¼ teaspoon salt 1 tablespoon vanilla 1 cup sugar MARSHMALLOW-CHERRY PIE 1 pint ice cream FILLING DESSERT Combine crumbs, nuts and coco­ 24 graham crackers, crushed nut. Whip egg whites with salt ½ cup butter and vanilla until foamy, gradual­ ¼ cup sugar ly add sugar and continue beat­ Line cake pan with above mix, ing until egg whites form stiff bake 10 minutes at 350 degrees. peaks. Fold graham cracker 2 cups cream, whipped and mixture into egg whites. Spread sweetened to taste in a well greased 9 inch pie plate. teaspoon vanilla Bake 30 minutes at 350 degrees. package small marshmallows Cool and serve with a dipper of can cherry pie mix ice cream. ¼ cup chopped nuts Mrs. A. C. Edstrom Add ½ cream-marshmallow mix­ ture to cooled crust, add cherries, HELEN'S DESSERT and second ½ of cream-marsh­ rr'll low mixture. Sprinkle nuts. Topping: Chill 2 hours. 1 pound marshmallows Mrs. Earl Junker 1 cup hot milk Mrs. Harold Person 2 cups whipped cream 1 jar maraschino cherries, cut up, arid juice CHERRY-PINEAPPLE DESSERT ½ cup nuts chopped 1 can cherries Crust: 1 can pineapple 30 graham crackers crushed 1 / 3 cup tapioca Melt marshmallows in the milk 1 ¼ cups sugar and cool. Adµ whippeq cream, 1 cup brown sugar cherries arid· nuts. Line a pan 1 cup flour with half the graham cracker 1 cup oatmeal crumbs, add the filling, then the 1 cup bran ,flakes rest of the crumbs. Chill and 1 teaspoon soda serve with whipped cream. 1 ½ teaspoons vanilla Hele!l Sandine ½cup melted butter Cook in double boiler cherries, pineapple, tapioca and sugar. Mix brown sugar, flour, oatmeal,, bran flakes, soda, vanilla and but­ ter. Pat ½ of crumbs into pan. Pour filling over crumbs, and cover with the rest of crumbs. Bake at 350 degrees for 30 min­ utes. Mrs. Lewis Johnson

-198- CHEERY CHERRY DESSERT Crust: . 1 ½ cups oatmeal 1 cup flour 1 cup brown sugar (packed) COBBLER PUDDING 1 teaspoon baking powder Fruit, almost -any kind ¾ cup coconut ½ cup sugar ¾ cup butter cinnamon (optional) ½ teaspoon salt Batter: 1 cup shaved brazil nuts, if de- 2 tablespoons butter sired ½ cup sugar Filling: 1 egg, beaten 2 cans cherries ½ teaspoon salt 2 cups sugar 1 teaspoon vanilla ½ cup water 1 cup flour 5 tablespoons cornstarch 1 teaspoon baking powder 1 tablespoon butter ½ cup milk 1 teaspoon almond or vanilla ex- Put fruit, sprinkled with sugar in tract. a baking dish. Cream butter with Cook until thick and add butter sugar and add the rest. Pour bat­ and flavoring. ter over fruit and bake in a me­ Mix the crust ingredients like pie dium oven. crust, butter cake pan and put Mrs. Lester Putnam about 2 / 3 of the crumb mix in pan, bake 10 minutes at 375 de­ AUNT GEN'S CUSTARD grees. Cool and cover with cool­ Use seven fresh eggs ed filling. Cover with remaining Brought in right from the farm. crumb mix and bake 40 minutes Beat until slightly foamy, at 350 degrees. Serve with whip­ (Too much beating does harm). ped cream. Add one cup of white sugar Mrs. Raymond A. Olson And some salt-just a pinch. The three cups of rich milk Make this custard a cinch. A whole teaspoon of vanilla; ¼ lemon, if you wish, BAKED CUP CUSTARD Near completes Aunt Gen's cus- tard, 3 eggs A most fine, healthful dish. % cup sugar Heat slowly the mixture �4 teaspoon salt Stirring it all the while. ½ teaspoon vanilla and nutmeg Bake in cups set in water 2 cups milk, scalded And you'll wait with a smile. 1 cup raisin bread, cubed (option- But a short dash of nutmeg al) Before setting to bake, Beat on number 2 speed . about 1 With a slow, moderate oven minute the eggs, sugar, season­ Your best custard will make. ing, and then add slowly the You will know it is done milk. Bake in a pan set in hot If a knife comes out clean. water at 325 degrees for about 45 You've a smooth, creamy dish minutes. Fit for "farmer"-or "queen." Mrs. David Lawrence Mrs. Les Sandine

-1 99- CHERRY-PINEAPPLE DISH No. 2 can sour cherries 1 No. 2 can crushed pineapple 1 ½ cups sugar l /3 cup minute tapioca 1 cup sugar ¼ teaspoon baking powder CHERRY PUDDING 1 teaspoon soda 1 cup flour 1 cup oatmeal 1 cup sugar 2 cups flour 2 teaspoons baking powder ½ teaspoon salt ½ teaspoon salt 1 cup bran flakes 2/3 cup sweet milk 1 teasp::)on vanilla Mix together the flour, sugar, Drain juice from fruit, add sugar salt and baking powder. Add and tapicca. Cook until thick. milk. Pour into slightly greased Add fruit and cool. Crumb sugar, baking dish. Mix 1 can pitted baking powder, soda, oatmeal, cherries and 1 cup sugar and flour, salt, butter, bran flakes and pour over batter. Bake in 350 de­ van:lla. Place layer of crumbs in gree oven for 45 minutes. When 9x 12 pan, then layer of fruit and pudding is done the cherries will then crumbs. Bake at 350 degrees . be in the bottom of the pan. Cool for 30 minutes. and serve with whipped cream Mrs. Marvin Day or ice cream. Mrs. Herbert Wiberg CHOCO.LATE :S,KILLET CAKE ½ cup cold water CRANBERRY DESSERT ½ cup cocoa 1 cup sugar 1 ½ cups sifted flour 4 tablespoons melted butter 1 teaspoon soda 1 cup milk ½ teaspoon salt 2 cups sifted flour 1 ¼ cup firmly packed brown 4 teaspoons baking powder sugar 1 ½ cups whole uncooked cran- ½ cup Crisco or other shortening berries 3 unbeaten eggs Mix sugar and butter. Add milk, ½ cup buttermilk flour and baking powder. Last 1 teaspoon vanilla stir in cranberries. Bake in a 4 1-oz. (thin) milk chocolate bars greased pan 45 minutes at 400 de­ Graduall¥ add water to cocoa, grees. beating well. Sift flour, soda and Sauce: salt. Add sugar, shortening, eggs 1/3 cup butter and ¼ cup buttermilk Beat 3 min­ 1 cup sugar utes. Pour into well greased 10- ¾ cup cream inch heavy skillet. Top batter 1 ½ teaspoons lemon juice or wth squares of candy bars, cover lemon extract and bake at 350 degrees 50 to 60 Cook butter and sugar 1 minute. minutes. Serve warm or cold Add cream and cook 1 minute with ice cream or whipped cream more. Add lemon juice or lemon Mrs. Selmer Lind extract. Spoon sauce on cooled cranberry cake and serve. Mrs. E. C. Carlson

-200- .., _, BAKED CARAMEL CUSTARD FROZEN CHOCOLATE COOKIE DESSERT 2 cups milk, scalded .. 3 eggs, beaten Divinity Frosting Recipe: 6 tablespoons sugar 2 egg whites pinch of salt ¾ cup sugar .. 1 teaspoon vanill a 1/3 cup light corn syrup • Place sugar in skillet, brown un­ 2 tablespoons ch�rry juice til light brown, add milk to the ¾ teaspoon cream of tartar burnt sugar, and eggs, vanilla, ¾ teaspoon salt • and place in a pan containing ½ teaspoon vanilla hot water, and bake until firm in Dessert: • moderate oven. 1 cup whipped cream Della Norin ½ cup nutmeats • ½ cup cut up maraschino cher­ ries • CHOCOLATE CHIP DESSERT 1 package Hydrox chocolate cookies crushed fine • 30 marshmallows Line a loaf cake pan with the, ½ cup milk crushed cookies, saving some for 1 cup cream whipped the top. Make the divinity as • 1 ½ squares, or 1 bar semi-sweet you would frosting, then add the chocolate cherries, nuts, and cream; pour • ½ cup chopped nuts over cookie crumbs, sprinkle re­ pinch of salt mainder on top, and freeze. Take 1 teaspoon van ill a out a few minutes before serving. .. Crust: Mix Mrs. Algot Zingmark • 12 crushed graham crackers 3 tablespoons melted butter CHOCOLATE GRAHAM Melt marshmallows in milk in DESSERT ., double boiler and cool. Add the cream, . shaved chocolate, nuts, Cream thoroughly ½ cup butter vanilla, and pour over 2/3 of and 1 cup powdered sugar .. Then add crust mixture in a 9x 12 pan. Top • with remaining crust, chill. 3 well beaten egg yolks 1 teaspoon vanilla Mrs. Bob Lind 1 /4 teaspoon salt .. ½ can Hershey's chocolate syrup 3 beaten egg whites MACAROON- DESSERT ½ regular large bag marshmal- .. lows • Whip one cup of whipping cream ½ cup nut meats Fold in 12 coconut macaroons Place in long cake pan with gra­ "' snipped fine ham crackers underneath and on 1 cup nut meats, chopped fine . top of mixture. Place in ice box • Mix and spread in bottom of 8 or 24 hours -Dorothy Aden 9 inch square pan . Spread one pint or more softened • lime sherbet. Top with remaining mixture and freeze. - -Mrs. Milo Stroschein ..• -20 1- PEE MIX DESSERT NEVER FAIL CRUST PIE DES'SERT ½ pound marshmallows ½ cup milk ¼ cup sugar 1 cup whipping cream 1 ½ cups flour 1 can commercial pie filling 2/3 cup butter Graham cracker or vanilla wafer 1 can pie mix crust. Meringue: Melt marshmallows in milk in a 4 egg whites double boiler. Cool thoroughly. 1 cup sugar Whip cream, add to marshmal­ Blend like pie crust sugar, flour, low mixture. Pour ½ of this over butter and pat into 9xl3 pan. Bake graham cracker or vanilla wafer 15 minutes at 375 degrees. Pour crust. Spread commercial pie 1 can of pie mix of your choice filling as cherry, blueberry or on crust, top with 4 egg meringue any other pie filling over the and bake again for 20 minutes at marshmallow mixture. Cover 325 degrees. Serve hot or cold. with rest of marshmallow mix­ Mrs. Vernon Carlson ture. Top with graham cracker .. or vanilla wafer crumbs. Place in refrigerator for several hours. To serve, cut into squares and top with whipped cream. & Mrs. Ben Howe DATE PUDDING CAKE 1 ½ cups boiling· water GRAHAM NUT TORTE 1 ½ cups dates cut fine 1 teaspoon soda Mix by hand: ¼ cup butter 3 egg yolks, beaten 1 cup sugar 3 stiffly beaten egg whites 1 egg ¼ cup sugar 1 ½ cups flour 1 teaspoon vpnilla 1 teaspoon baking powder 1 cup graham cracker crumbs 1/4 teaspoon salt 1 /3 teaspoon baking powder Pour boiling water over dates. ½ cup nuts Add soda ·and let stand until cool, Beat egg yolks, sugar and vanilla. stirring occasionally. Cream but­ Mix graham cracker crumbs with ter and sugar and add egg and baking powder and nuts. Com­ dry ingredients. Mix together bine and fold in egg whites. Bake with dates and bake in loaf pan in shallow pan, greased well, 37 5 50 minutes in 350 degree oven. degrees for 20 minutes. Serves 6. Filling: Serve with Sauce. 1 cup sugar Sauce: 1 cup dates 1 egg, beaten ¾ cup water ½ cup brown sugar 1 tablespoon butter ½ cup white sugar Cook slowly until thick; when 4 tablespoons butter cool add ½ cup chopped nut ¼ .cup orange juice meats and spread on cake. Cut Cook untl thick, pour over the in squares and top with whipped squares, warm. cream. Mrs. Russel Hanson Mrs. Emil Anderson

-202- CHOCOLATE BUTTER EASY CLUB DESSERT CREAM TORTE 1 cup dry bread crumbs 4 eggs 1 cup finely cut pitted dates 1 cup sugar 1 cup chopped nuts 1 package chocolate chips 3 egg yolks, beaten ½ cup butter 1 cup sugar Cook eggs, sugar, chips in dou­ 1 teaspoon vanilla ble boiler until thick, take from ½ teaspoon salt heat and add butter. Cool and 3 egg whites-, stiffly beaten spread between cake layers, and Whipped cream, sweetened and on top. Make 4 layers plain cake flavored or 2 layers and split them. They Mix bread crumbs, dates and can be split by pulling a strong, nuts. Blend beaten yolks with clean thread through the center sugar, vanilla and salt. Combine .. portion. Chill. with date mixture. Fold in egg Mrs. Lincoln Twedt whites. Turn i'nto greased 8x8x2 pan. Bake at 350 degrees about 30 minutes. Cut into 9 squares, top with cream. Mrs. Robert Walsch GRAHAM CRACKER ROLL .. lb. crushed graham crackers 1 lb. marshmallows, cut ½ pound dates, chopped 1 lb. dates, cut .. Milk to moisten. Combine ingredients. Form ·into rolls of about 12 inches x 3 inch­ es. Roll into dry graham cracker crumbs. Roll in wax paper and .. chill. To serve, cut into 1 ½ inch pieces, with whipped cream. .. Mrs. Melvin Windedahl .. TROPICANA DESSERT AND CENTERPIECE DATE PUDDING .. large fresh pineapple ½ cup dates cup sliced oranges .. 1 teaspoon soda cup sliced bananas 1 cup boilng water cup miniature marshmallows .. 1 cup sugar cup diced pineapple 1 rounding tablespoon butter ½ cup green tinted coconut ,. pinch of salt Wash pineapple thoroughly, slice nut meats lengthwise, including stem. Re­ Little more than 1 cup flour. move the meat and place shells .. Cut up dates in refrigerator. Mix ingredients Add soda and butter in a bowl. Fill shells just be­ -- Pour over 1 cup boiling water. fore serving, sprinkle the coco­ Let cool. Add other ingredients. nut on top. Place on a tray and - Bake about 35 minutes - at 375. surround with small palm trees. Mrs. Charles Newberg Edythe Johnson - -203- FROZEN DESSERT CHIP CHOCOLATE DESSERT 18 chocolate sandwich c�okies ¾ cup graham cracker crumbs (Oreo) ¾ cup melted butter ½ cup butter 32 marshmallows 2 cups powdered sugar 1/2 cup milk 3 egg yolks 2 1-oz. squares unsweetened 1 cup nut meats chocolate, shaved 1 pint whipping cream 1 cup heavy cream, whipped Line pan with half of crushed Mix crumbs with butter, press in co�kies. Cream well butter, su­ 10x5x2 pan. Bake at 325 for 12 gar and egg· yolks. Add nut to 15 minutes. Chill. Dissolve meats. Fold in beaten egg whites marshmallows over hot water in and the whipped cream. Pour milk; · chill. Fold chocolate into over crumbs in pan. Sprinkle bal­ whipped cream; fold into marsh­ ance of crumbs over filling. Place mallow mixture. Pour into crust. in refrigerator and freeze. Chill. Mrs. Clarence Nesheim Mrs. Tom Emigh

CHOCOLATE REFRIGERATOR DESSERT

4 eggs 2 squares chocolate ¼ cup water ½ cup sugar CHOCOLATE ICE BOX CAKE ¾. cup butter 1 cup powdered sugar 2 cakes or ½ lb. Germ.an sweet 1 teaspoon vanilla chocolate ½ cup or more nut meats 3 tablespoons water Graham cracker crumbs 4 egg yolks Whipping cream 2 tablespoons powdered sugar Maraschino cherries ½ cup- chopped walnut meats Combine egg yolks, chocolate, 4 egg whites. water and sugar and cook over 1 cup whipping cream low heat or in double boiler until Melt chocolate in double boiler. thick, stirring constantly. Cool. Add water and blend. Remove Cream butter and powdered su­ from stove and add egg yolks gar. Add vanilla and nut meats. one at a time beating vigorously Blend creamed mixture into until smooth. Add powdered su­ chocolate mixture. Fold in beaten gar and nut meats. Fold in stiffly egg whites. Spread crumbs in beaten egg whites, and whipped shallow pan. Pour chocolate·· mix­ cream. Line a loaf pan with an­ ture evenly over crumbs. Cover gel food or yellow cake pieces. with a thin layer of crumbs. Chill Pour chocolate mixture over cake thoroughly. Cut into squares and pieces and place in refrigerator serve with a topping of whipped for 24 hours. Serves 12 to 14. cream and ½ a cherry. Top with whipped cream. Mrs. Leonard Swenson Mrs. Alvin Tilberg

-204- REFRIGERATOR DESSERT 15 marshmallows ½ cup milk 6 Hershey bars 1 cup cream whipped 16-18 Hydrox chocolate cookies ¼ cup butter Put marshmallows, milk and Her­ FRANK'S PUDDING shey bars in d<;>uble boiler to 4-oz. bar German sweet choco­ melt. Cool. Add the whipped late cream. Mix the butter with the ¼ pound butter crushed cookies. Cover the bot­ 3 eggs separated tom of the pan with crushed 1 cup powdered sugar cookies, saving some for the top. 1 pint cream, whipped Pour in chocolate mixture and 1 teaspoon •vanilla sprinkle rest of cookie mixture on 10 oz. box vanilla wafers top. Melt chocolate and butter togeth­ Mrs. Julius Price, er; add to beaten egg yolks; add 2/3 cup powdered sugar. Chill. Fold in whipped cream. Beat egg whites, add 1/3 cup powdered CHOCOLATE VELVET sugar and fold into chocolate mixture. Crush vanilla wafers and ½ cup semi-sweet chocolate line 9x9 pan. Spread 2 cups of chips chocolate mixture over, add an­ 3 eggs other layer of crumbs, repeat. 1 teaspoon vanilla Top pudding with crumbs. Re­ Melt chocolate chips over hot frigerate 24 hours before serving. water. Remove from heat. Gradu­ Serves 9. ally stir in slightly beaten egg Frank Dobinski yolks. Mix well. Add vanilla. Beat egg whites until stiff but not dry. Gently fold in chocolate BAKED FRUIT DESSERT mixture. Turn into small custard cup sugar cups. Chill about 1 hour. Serves ½ cup shortening (part butter) 4 to 6. 1 beaten egg Mrs. Henry Hanson ½ cup cold coffee 1 ½ cups flour ½ teaspoon cinnamon FRUIT COCKTAIL PUDDING 1/4, teaspoon cloves 1 teaspoon soda 1 can fruit cocktail, drained ½ cup chopped raw apples 2 tablespoons sugar ½ cup nuts chopped 2 tablespoons lemon juice and ½ cup raisins or dates, chopped rind Cream shortening and sugar, add 1 tablespoon cornstarch egg. Add sifted dry ingredients, Thicken juice of cocktail with­ alternately with coffee. Add fruit cornstarch, add sugar, lemon and nuts. Bake at 350 degrees juice, grated rind and fruit. Serve for 45 minutes. Serve with whip­ hot or cold. ped cream. Mrs. Leonard Jacobson Mrs. Mil ton E. Albin

-205- HEAVENLY FRUIT CUP 2 cups mixed fruit, fresh or can­ ned, oranges, grapefruit and pineapple 2 cups mixed juices (add pine- apple juice if necessary) 2 tablespoons sugar GRAPE JUICE AND CAKE ½ teaspoon peppermint flavoring DESSERT Mix and chill, serve very cold. 3 cups grape juke The peppermint flavoring is what ½ cup tapioca makes this diHerent. You may 1 cup sugar buy already mint flavored pine­ 1 small jar maraschino cherries apple ·chunks. Angel food cake Mrs. Earl Wagner Add tapioca to the grape juice in a double boiler. Cook until thick, remove from fire, and add sugar. FRUIT COCKTAIL DESSERT Add one small jar of maraschino cherries, and when partially cool­ egg, slightly beaten ed, pour over the angel food cake medium can fruit cocktail, juice which has been broken in to small and all pieces in 7 x 12 pan. Chill over 1 cup sugar night, cut in squares and serve 1 cup flour with whipped cream. 1 teaspoon salt Mrs. Arthur Thelin 1 teaspoon soda 1 cup brown sugar GRAHAM CRACKER DESSERT ½ cup chopped nuts Mix the first 6 ingredients, stir First Batter: it well, put in greased 8x8 cake 1 cup powdered sugar pan and top with the brown su­ ½ cup butter--cream together. , . yolks of 3 eggs beaten gar and nuts. Bake at 350 de­ grees until brown, about 25 to 30 1 teaspoon vanilla minutes. Cool and serve with ¾ cup chopped nuts whipped cream. Mix well and fold in 3 whites of Mrs; Norton Anderson eggs beaten stiffly. Mrs. Paul Melin Second Batter: Mrs. Elmer E. Johnson 1 cup powdered sugar Mrs. Martin Burkman ½ cup cocoa 4 tablespoons boiling water 3 egg yolks well beaten Fold in 3 egg whites stiffly beat­ en. Roll and crush 25 graham SHERBET crackers, line pan with 1/3 of it. package lemon or orange jello, Pour first batter into pan. Put dissolved in 1/3 cracker crumbs on top. Pour cup hot water second batter into pan and top ¾. cup sugar with remaining cracker .. crumbs. 1 quart milk Serve with whipped cream. Use Add sugar to hot jello; cool; add a flat pan approximately loaf cake milk. Pour in refrigerator tray size. Chill and freeze. -Mrs. Ed Smith Mrs. Gordon Ustrud Mrs. J. Rostyne

-206- FRUIT COCKTAIL DESSERT ICE CREAM cup white sugar cup flour 2 eggs, beaten until thick and teaspoon soda lemon colored ½ teaspoon sa,lt ½ cup sugar 1 egg % cup white corn syrup 2 cups fruit cocktail ½ teaspoon salt Drain fruit cocktail. Mix together 1 cup milk sugar, -flour, soda and salt. Beat 1 cup cream egg. Mix together all ingredients. ½ teaspoon vanilla or less Pour into cake pan. Sprinkle with Beat, freeze to mush, beat and topping. Bake at 350 degrees freeze again. from 40 to SO minutes. Top with Mrs. Henry R. Ronell whipped cream or ice cream when served. Topping: DUNC£ CAP ICE CREAM ½ cup brown sugar Put large round scoop of vanilla ½ cup nuts, chopped ice cream on plate. Place inverted Mrs. Victor Hanson ice cream cone on top at an an­ gle with maraschino cherry on 4 point of cone to simulate pom­ pom on hat. Use raisins for eyes, ICE CREAM DESSERT nose and mouth. Attractive for child's party. .. 1 ½ cups Rice Chex Mrs. Raymond C. Holm ¼ cup brown sugar 1,4 cup melted butter .. BUTTERSCOTCH TOPPING 1 cup flaked coconut ., ½ cup nuts, chopped 1 cup white corn syrup Mix ingredients thoroughly. Press 2 tablespoons melted butter • 2/3 of mixture in cake pan. 2 tablespoons water Spread ½ gallon of ice cream 1 package instant butterscotch over this. Top with remaining pudding mix. .. Rice Chex mixture. Freeze. Mix the syrup and butter, water Mrs. Robert Swenson and mix, combine and beat. Do not cook . .. Mrs. Henry R. Ronell .iii ICE CREAM WICK SUNDAES 1 % cups crisp rice cereal LEMON SURPRISE .. ¼ cup brown sugar 1 cup sugar ¼ cup melted butter ¼ cup sifted flour 1 cup flake coconut Dash of salt .. 2 tablespoons shortening ½ cup chopped nuts ,f/j 1 ½ to 2 quarts vanilla ice c:rectm 5 tablespoons lemon juice Mix first 5 ingredients. Pat . half 2 tablespoons lemon rind, grated ,_ of mixture in to an 8 inch pan, 3 egg yolks, beaten spread with softened ice cream, 1 ½ cups scalded milk and sprinkle remaining crumbs 3 egg whites, beaten on top. Store in freezing compart­ Mix and bake in a pan of hot wa­ .. ter. Bake at 350 degrees for 45 ment of the refrigerator. Mrs. Clarence Carlson minutes . .. Mrs. Lynn Outka Mrs. Erwin Voegeli ,. -207- SNOWMAN ICE CREAM QUICK LEMON DESSERT Use raisins to make a face on a 2 cups sifted flour marshmallow. Skewer with tooth­ ½ cup sugar pick and place on large round 3 teaspoons baking powder scoop of ice cream. Use small 1 teaspoon salt nabiscos for arms. ½ cup shortening -Mrs. Raymond C. Holm ½ teaspoon lemon extract or juice 2 eggs 1 cup milk Sift together flour, baking powder � and salt. Cream shortening and sugar until light and fluffy. Add X eggs and beat well. Add flour mixture to creamed mixture, al­ ternately with milk and lemon ex­ LEMON TORTE tra.ct, mixing well after each addi­ tion. Pour into greased 7x-l l 4 egg whites baking pan. Sprinkle lemon su­ ¼ teaspoon cream of tartar gar topping over batter. Bake iri 1 cup sugar Beat egg whites until foamy. Add moderately hot oven, 400 degrees about 30 minutes. Serve hot or cream of tartar and beat until stiff cold with whipped cream. enough to hold in peaks but not Lemon dry. Add sugar, little at a time, Sugar Topping: continue beating between each 1 cup sugar addition. Beat until stiff and glos­ 2 tablespoons grated lemon rind sy. Spread in a 7x9 inch well ¼ teaspoon nutmeg greased pan. Bake in slow oven, 2 tablespoons melted butter 275 degrees, for 20 minutes. then Combine and sprinkle over bat­ increase heat to 300 degrees for ter. 40 minutes. Tum off heat . and Mrs. Otto · Carlson let stand in oven until cool. Custard /Filling: LEMON fi.UFF DESSERT 4 egg yolks 14 ½ oz. can evaporated milk ½ cup sugar 1 package lemon jello 3 teaspoons lemon juice 1 ¾ cups hot water 2 teaspoons grated lemon rind ¼ cup lemon juice 1 cup whipping cream Beat yolks until thick and lemon 1 cup sugar colored. Beat in sugar. Add lem­ 2 ½ cups crushed vanilla wafers on and grated rind. Cook in a Chill unopened can of milk 3 or double boiler until thick, stirring 4 hours. Dissolve jello in hot constantly. Let cool. Whip cream. water, chill until nearly set, add Spread half over cooled mer­ lemon juice and sugar. Whip ingue crust. Spread custard over milk and fold in jello mixture. the whipped cream. Top with the Line bottom of 9xl3 pan with remaining whipped cream. Do crumbs, pour the iello mixture in, not add sugar to the whipped top with rest of crumbs. Chill until set. Serves 12. cream. Place in refrigerator for · 24 hours. Mrs. M. Palmquist Mrs. Marlow Engberg

-208- LEMON REFRIGERATOR .LEMON CRACKER DESSERT DESSERT Filling: 3 egg yolks, beaten 1 cup sugar 1/4 teaspoon salt 1 cup cold water ½ cup sugar 2 eggs beaten slightly ¼ cup lemon juice ½ teaspoon vanilla ½ teaspoon lemon rind juice of 1 ½ or two lemons 3 beaten egg whites 2 tablespoons cornstarch or 1 1 cup cream, whipped tablespoon __ flour and 1 tea­ ¾ cup crushed graham crackers spoon cornstarch or vanilla wafers ¼ cup butter Cook yolks, salt and sugar, lem­ Cook until thick, and cool. on juice and rind in a double Crumb Mixture: boiler until the mixture thickens 1 cup brown sugar and coats a spoon. Chill. Fold ½ cup soft butter or margarine egg whites, cream into the cook­ 1 cup flour ed mixture. Sprinkre crumbs on ½ teaspoon soda bottom of refrigerator tray, add 1 cup coconut mixture, add rest of crumbs on 10 small soda crackers, crushP.d top. Chill. fine Eunice M. Anderson Mix the crumb mixture together, put 3/4 in greased 9x9 pan. Pour filling over crumbs and sprinkle the res.t over top. Bake 25 min­ utes at 325 degrees. Serve with whipped cream. Mrs. Raymond A. Olson LEMON FLUFF DESSERT FEW CALORIES DESSERT can Pet milk package jello chiffon lemon pie package lemon iello filling ¾ cup hot water ½ cup boiling water 1 cup cold rwater 2/3 cup orange juice ¼ cup lemon Juice l /3 cup sugar Grated rind of 1 lemon Pc;,ur boiling water over pie fil­ 1 cup sugar ling. Beat for about one minute. 2 cups vanilla wafers, crushed Add orange juice and beat about Chill unopened can of milk in two minutes. Gradually beat in refrigerator until icy cold (3 or 4 sugar. Pour into baked pie shell hours). Dissolve gelatin in hot or use graham cracker or vanilla water. Add 1 cup cold water. wafer crumbs for top and bottom. Chill until partially set. Whip Top with whipped cream. Let until light and fluffy. Add lem :m stand in refrigerator at least 2 1u1ce, grated rind and sugar. hours before using. Whip chilled milk and fold into Mrs. Ben Howe gelatin mixture. Butter 9xl2 pan. Line bottom of pan with wafer crumbs. Pour over gelatin mix­ ture. Top with remaining crumbs and chill until firm. Mrs. Alex Nordstrom

-209- MYRTLE'S FROZEN .LEMON-Y DESSERT LEMON DESSERT tablespoon unflavored gelatin ¾ cup Wheaties crushed (1 envelope) 1 tablespoon lemon rind ½ cup cold water ½ cup sugar 3 slightly beaten egg yolks 3 egg yolks ½ cup sugar 3 egg whites ½ teaspoon salt 1 cup cream whipped ½ teaspoon grated lemon peel juice of 1 lemon ½ cup lemon juice Grease pan and coat with crush­ 1 cup marshmallow creme ed Vvheaties. Beat egg whites to 3 egg whites peaks. Gradually add sugar. ¼ cup sugar Beat egg yolks until lemon color Soften gelatin in cold water. In and thick. Fold in meringue. double boiler combine egg yolks, Combine cream and lemon juice. ½ cup sugar, salt, lemon peel Whip stiff. Fold in egg yolk mix­ and juice. Cook over simmering ture. Freeze. Cut when ready to water stirring constantly until serve with a little whipped thick. Remove from heat, add cream. Will keep for a day be­ gelatin, stir until dissolved. Add fore serving if kept frozen. marshmallow creme and cool. Mrs. Earl Wagner Beat egg whites until stiff peaks form. Fold into gelatin mixture. Pour in to 8x8x2 inch pan. Chill LEMON TORTE until firm. Serve with whipped cream. 1 envelope Knox Gelatine Mrs. Earl Wagner 3 tablespoons cold water 1 cup boiling water minus 3 table- spoons 9 tablespoons lemon juice grated rind 1 lemon IRENE'S PLUM PUDDING 2 cups sugar 6- eggs package cherry jellc dash of salt pinch of salt Graham cracker crumbs ½ teaspoon cinnamon Dissolve gelatin in cold water. 1/4. teaspoon cloves Then fill cup with hot water and 1 cup hot water Cool. Beat yolks of eggs. Mix 1 cup cold water (or fruit juie'e) with lemon juice, grated rind and ¾ cup raisins 1 cup sugar in double boiler and ¾ cup prunes bo,1 until quite thick. Cool. Mix ¼ cup citron with gelatin. Beat egg whites. ¾ cup nuts Add salt and 1 cup sugar. Fold ¾ cup grapenuts the lemon mixture into whites. Combine iello, spices and hot Put layer of graham crumbs in water, stirring until dissolved. pan. Pour filling over crumbs. Add cold liquid. Add grapenuts, Top with graham cracker crumbs. and remaining finely cut fruits, Cool in refrigerator over night. turn into oiled mold, chill and To �erve, cut in squares and top serve with sweetened whipped with whipped cream. cream, sprinkled with nutmeg. Mrs. Esther Nelson Mrs. Raymond C. Holm

-210- LIME' DESSERT PRISM LOAF 1 14 ½ oz. can evaporated milk 2 packages lime gelatin 1 package lime jello 1 package lemon gelatin 1 ¾ cup hot water 1 package orange gelatin ¼ cup canned lime concentrate 4 cups hot water (use more if desired for more 2 cups cold water lime flavor}. 1 packet meringue mix cup sugar Dissolve lemon, orange and each 1 ¾ cup crushed chocolate wafers package of lime separately, us­ .. 1 cup cream, whipped ing 1 cup hot water for each pack­ Chiil unopened can of milk until age. Add ½ _ cup cold water to icy cold (about 3 or 4 hours). Dis­ each flavor. Set aside one of lime. solve Jello in hot water (use large Pour each of 3 flavors into sep­ .. bowl as it makes a lot of mixture arate pans to depth of ½ inch. when you fold in milk later). Chill Put in refrigerator and chill until unt1l partially set. Whip until firm. Prepare meringue mix ac­ .. light and. fluffy. Add ·lime juice cording to directions for pie mer­ and sugar, whip again. Whip ingue. Chill the remaining lime .. chilled milk and fold into jello. gelatin until slightly thickened . Line the bottom of a 9x 13 pan Fold into the meringue. Cut the .. with crumbs. Pour over jello mix­ set flavors into cubes. Fold into ture. Chill until firm. Whip the the meringue. and lime mixture. cream and spread over jello mix­ One may ieserve some cubes ture. Sprinkle chocolate shot for garnishing. Pour into a 9x5x3 over top. inch pan. Place in refrigerator and Mrs. Wendell Jones, Sioux City chill until firm before serving. For variety, one. may use 2 pack­ MINT DESSERT ages raspberry or black rasp­ ½ pound crushed vanilla wafers berry and 1 each of lime and or­ ½ cup butter ange. Serves 8 to 10. 2 cups powdered sugar Mrs. Elmer Jacobson 3 eggs, beaten well 2 squares melted chocolate 1 pint cream, whipped 32 marshmallows, cut ½ cup dinner mints, crushed MACAROON BAVARIAN 2/3 cup nuts 1 teaspoon vanilla 2 cups milk, scalded Place a layer of wafers in bottom 1 package cherry j ello of pan, cover with the mixed but­ ¼ cup maraschino cherries, ter, sugar, eggs, chocolate. Cover chopped with the rest of the ingredients ¼ teaspoon salt mixed, and top with a layer of 1 cup macaroons, crushed crumbs. Chill 24 hours. 1 cup whipping cream Mrs. Emma Benson Dissolve jello in scalded milk. Add cherries, salt, macaroons. Mix thoroughly. Cool until partly set, then fold in the stiffly · whip­ ped cream. Pour into mold and chill until firm. Serves 8. Mrs. Doris McClure ..- -211- MACAROON SQUARES 4 egg whites beaten ¼ teaspoon salt 1 cup sugar Fold into the above: 1 cup graham cracker crumbs FORGOTTEN TORTE ½ cup chocolate chips % cup flaked coconut 5 egg whites ½ cup chopped nuts ½ teaspoon cream tartar 1 teaspoon vanilla ¼ teaspoon salt Line square cake pan with the 1 teaspoon vanilla crumbs, spread with meringue 1 ½ cups sugar mixture. Bake 30 minutes at 350 Beat eggs until frothy, add cream degrees. Cool. Serve with ice of tartar and salt, beat until stiff. cream. Gradually .beat in sugar, 2 table­ Mrs. Lyle WagneF spoons at a time. Add flavoring and beat until stiff. Do not under­ beat. Pour into well greased 11 FOOD OF THE GODS x 14 pan. Place in preheated 450 7 tablespoons fine cracker degree oven. Turn off heat AT crumbs ONCE. Bake trrte overnight in 2 teaspoons baking powder stored up heat. Remove next 2 scant cups sugar morning, serve with ice cream ½ pound dates chopped and strawberries or strawberries ½ cup nuts chopped and whipped cream. Torte is bet­ 6 eggs beaten separately ter served 2 days after baking. Combine, folding in whites last. May use raspberries. Bake · in shallow pan in slow Mrs. Raymond C. Holm oven. This will rise, and fall when PINEAPPLE FLUFF done. Served with whipped cream. Serves 6. 6 eggs (separated) Mrs. Alfred Hanson 1 cup s·ugar 1 package jello 1 ½ cups boiling water or pine­ apple juice MAGIC STRAWBERRY FLUFF 1 No. 2 ½ can crushed pineapple package frozen strawberries, Beat the egg yolks until light in defrosted color. Add sugar, jello and boil­ egg white ing water and boil until it coats ¼ cup sugar a spoon. Let cool. Then add beat­ 2 tablespoons lemon juice en egg whites. Line 9xl3 inch Put all ingredients in deep mix­ pan with graham crackers or van­ ing bowl, beat at medium speed illla wafers. Add crushed pine­ until very stiff, 15 to 20 minutes. apple to cooled custard. Spread Put in dessert dishes. Chill an custard evenly over graham hour or more. May be served crackers and chill over night. with whipped cream. It can also Serve with whipped cream for be put in a loaf pan, with crush­ topping. Any flavor jello may be ed wafers above and below, and used and any fruit may be sub­ freeze. stituted for pineapple. Mrs. H,arry Hansen Mrs. Carl E. N. Johnson

-212:- ANGEL MERINGUE COMPANY DESSERT 1 ½ cups vanilla wafers crushed 5 egg whites 1/3 cup butter or margarine, ¼ teaspoon salt melted) 1 cup sugar No. 2 can crushed pineapple Preheat oven to very hot (450). or 2½ cups Beat egg whites with salt until 1 package lemon gelatin soft peaks form. Gradually beat l /3 cup butter or margarine in sugar, continue to beat until ¾ cup sugar stiff peaks form (at least 1 S min­ 3 eggs utes) Spread mixture in well ½ cup walnuts, chopped greased 8x8x2 pan or 8 greased whipping cream_ custard cups. Place in oven, close Combine crushed wafers . and door and shut off heat. Let stand melted butter. Spread 1 cup of over night or at least 5 hours. crumbs in bottom cf buttered pan. Serve with peaches, strawberries Drain pineapple. Heat syrup from or raspberries and whipped drained pineapple to boiling cream.-Mrs. Charles Kratochvil stage. Remove from heat and dis­ solve gelatin in the syrup. Cool to room temperature. Cream but­ ter and ½ cup sugar. . Add yolks of eggs and beat well. Stir in gelatin mixture, pineapple and PLUM PUDDING nuts. Beat egg whites until soft peaks form. Add 1/4, cup sugar gradually. Continue beating until 1 cup toasted crumbs stiff peaks form. Fold into previ­ 3 tablespoons flour ous mixtur�:-Spr_ead over crushed 1 teaspoon soda wafers in pan. Top with remain­ 1 teaspoon cinnamon ing wafer crumbs. Chill until ¼ teaspoon cloves firm. To serve, cut in squares 1 ½ cups seedless rnisins and top with whipped cream. ½ cup dates Mrs. Earl Wagner ½ cup nuts 1 cup ,sweet �lk l /3 cup meljed butter Sift together flour, soda, cinna­ PEAR TORTE mon and cloves. Mix all ingredi­ ents in the usual order, leaving egg beaten the melted butter until last. Steam ½ cup sugar 2 hours. Serve with caramel ½ cup flour, sifted with sauce. 1 teaspoon baking powder ¾ · teaspoon salt Caramel Sauce: ½ cup sugar 1 or more cups diced fine fresh pears ½ cup butter ½ cup brown sugar ½ cup nuts, chopped fine 1 egg ½ teaspoon vanilla ½ cup whipped cream Bake in 350 degree oven for 25 Mix putter, sugar and the egg in minutes, and serve with sweet­ double boiler. Cook until thick. ened whipped cream or ice When cool, add the whipped cream. Apples diced fine may be cream. -Mrs. E. R. Smith substituted. -Mrs. Fanny Olson

-2 13- .SODA CRACICER MERINGUE 3 egg whites be aten st iff 1. cu p su gar 10 soda crackers crushed 1 teaspoon vanilla 1 te aspoon baking powder ¾ cu p walnut s PINEAPPLE DELIGHT Add su gar to stiffly be aten egg pound vanilla wafers or graham whites. Shake crackers, baking crackers powder and nut s toget he r and No. l can pineapple, crushed add to egg mixture. Fold in va­ 1 ¼ cu ps whipping cream nilla. Bake 25 minutes in greased 2 eggs pie pan in 325 degree oven. Cut 2 cu ps powdered su gar in wedges and put a scoop of ¼ cup soft butter ice cream on each se rving. Straw­ Beat eggs well, mix with su gar be rries may be added. and butter. Mix su gar and but ­ Mrs. Leonard Sternquist ter first, then mix well with be at­ en eggs. Crush crackers and line RICE PUDDING pan with crumbs. Put egg, butter an d su gar mixture on top of the ¾ cu p su gar crumbs. Drip from spoon evenly. 2 eggs, se parated Whip cream, then mix with the ¾ te aspoon salt crushed pineapple. Put this on 1 cu p hot milk top of egg mixture . Then cover l envelope plain ge latin with crumbs. Put on ice or in a ¼ cu p water cold place for 2 hours or over ½ teaspoon vanilla night . -Mrs. Au gusta Johnson ¼ teaspoon lemon extract 1 cu p cold cooked rice l cu p cream, whipped APRICOT RICE DESSERT Cook in double boile,r, ½ cu p ¼ cu p me lted butter, mixed with su gar, egg yolks, salt and milk, 1 cu p brown su gar (packed) in st irring often for 15 minutes, or bottom of pan. Then add · until cu stard coats the spoon. Re­ 2 cu p� dried, cooked or canned move from heat , add ge latin apricots which has been softened in cold water, add flavorings, rice; chill. 3 cups cooked rice (hot) Fold in be aten egg whites to 4 beaten egga which the re maining ¼ cu p su ­ 1 cu p su gar ¼ teaspoon salt :Jar has been added, whipped c:· earn and chill. 2 1hte aspoons vanilla Mrs. Mauritz Granberg 1 qu art sqalded milk ¼ teaspoon nut meg ¼ teaspoon cinnamon Mix the eggs, su gar, salt, vanilla and milk like. cu stard. Pour over the apricots an d rice , sprinkling cinnamon an d nu tmeg on top. Bake 1 hour in pan of hot wa­ ter. Serve with whipped cream. Mrs. Severt Sommervold

-21� . CRUMB TORTE DESSERT ½ cup butter package raspberry jello 1 ½ cups powdered sugar cup hot water or pineapple 2 eggs juice 1 cup cream whipped 3 tablespoons orange juice 1 cup crushed pineapple drained pinch of salt ½ cup nuts 1 cup vanilla ice cream ½ pound vanilla wafers crushed 1 small can crushed pineapple Cream sugar, butter, add eggs. (drained) Spread wafers half in bottom, add 2 bananas (cut fine) batter, spread pineapple over Dissolve jello in hot water Add that. Add unsweetened whipped orange juice, - salt and ice cream cream and nuts, and spread over and set in refrigerator until thick pineapple. Sprinkle remammg as syrup. Stir in crushed pine­ crumbs on top and chill over apple and bananas. Sprinkle a night. -Mrs. Alfred Hanson few ground nut meats on top. Put in refrigerator to set. Ella Lewison GLORIFIED RICE 1 cup cooked rice, chilled ½ cup crushed pineapple ½ cup chopped maraschino cher- RO:SY RHUBARB PIE ries 1 cup marshmallows 1 ½ cups sugar 1/4 cup sugar 3 tablespoons minute tapioca 1 -cup cream, whipped and sweet- 2 scant teaspoons orange rind ened 4 cups unpeeled red rhubarb Mix all ingredients, except cream 1 tablespoon butter which should be folded in just Mix and bake in 2 crusts, 1 hour. before serving. Plums, prunes, Mrs. Emil Anderson or cubes of hardened jello may be added instead of pineapple. Mrs. Catherine Kelley CHILLED RITZ DESSERT RHUBARB SHORTCAKE 8 egg yolks, well beaten ¼ teaspoon salt 1 cup sugar I cup sugar 1 cup sour cream l cup pineapple, crushed 1 teaspoon soda dissolved in the 1 box lemon jello cream Mix above and · bring to a boil 2 cups flour 8 egg whites, beaten stiff 2 cups rhubarb chopped 1 cup sugar nutmeg Fold into jello mixture while hot. Mix in order given, sprinkle nut­ 60 Ritz crackers crushed meg on top, bake 30 minutes in ½ cup melted butter medium oven, serve with whip­ Put cracker mixture in bottom of ped cream. pan, add pineapple-egg mixture, and cover with another lay of crackers-butter. This ,,vill keep a long time.-Mrs. Jennie Benson .. -215- PINEAPPLE SUPREME DESSERT GLORIFIED RICE 4 egg yolks pint can crushed pineapple 1 cup crushed pineapple cup pineapple juice ½ cup sugar package lemon jello, dissolved Cook this until creamy, then add in 1 cup boiling water ½ package lemon jello. When 2 cups cooked, cold rice cool add 1 tablespoon lemon 1 cup cream, whipped juice. Beat egg whites of 4 eggs ½ cup sugar until it stands in peaks, add · ½ ½ cup nuts, chopped cup sugar and mix part one to Drain pineapple, dissolve Jello egg whites. Make crust for bot­ and add pineapple juice and al­ tom and top, 26 graham crackers low to thicken. When partially and 7 teaspoons melted butter. set, whip, add pineapple to rice Let stand in refrigerator to chill and fold into the whipped jello. 24 hours. Serve with whipped Add sweetened whipped cream cream if you wish, garnish with a and nuts and fold into jello mix­ cherry. -Mrs. Dewey Johnson ture. Chill. May be served plain or with whipped cream and top­ ped with a maraschino cherry. RICE PUDDING Serves 8. -Mrs. Burnell Hellwig l /3 cup rice 1 quart milk

1k teaspoon salt ¼ cup sugar 2 eggs: separated ¼ teaspoon lemon extract RHUBARB COBBLER ¼ teaspoon vanilla Rinse rice in warm water several times. Cook rice and milk over 4½ cups rhubarb direct heat. Stir occasionally and 2 or 2 ½ cups· sugar cook 20 to 25 minutes. Beat a 2 or 3 · tablespoons tapioca little cf the hot mixture into the 1 tablespoon butter slightly beaten egg yolks, add to 3 tablespoons sugar rice and cook 1 minute, stirring 1 cup flour constantly. Pour lnto a casserole, 2 teaspoons baking powder cover with meringue and dnna­ ½ teaspoon vanilla mon sprinkled over top of the ¼ teaspoon salt meringue. To make meringue, 1 egg add pinch of cream of tartar and Place cut rhubarb in bottom of a 4 tablespoons powdered sugar 9x l3 inch pan. Mix suqar and ta­ while beating. Brown in 350 de­ pioca and spread over the rhu­ gree oven. barb. Sift together flour, baking Mrs. Raymond A. Olson powder, sugar and salt. Cut in the butter. Put 1 egg in cup and fill with milk. Mix with other in­ gredients and spread over rhu­ barb. Sprinkle sugar over the top and bake 35 to 45 minutes in a 350 degree oven. Serve with cream if desired. Mrs. Alvin Tilberg

-216- PINEAPPLE UPSIDE DOWN SUNDAE 8 slices pineapple 1/4 cup shredded coconut ½ c firmly packed brown sugar ¼ cup chopped nuts ¼ cup melted butter Arrange sliced canned pineapple on broiler pan. Mix together re­ maining ingredients. Spread mix­ ture over pineapple slice and broil 4 inches from heat until bubbly. Cool. To serve top each pineapple ring with a scoop of OLD FASHIONED vanilla ice cream and top with RICE PUDDING cherry. -Mrs. Raymond C. Holm 3 cups milk ½ cup raw rice ½ teaspoon salt 2/3 cup sugar 1 ½ teaspoons vanilla Cinnamon Place milk, rice, salt, sugar and vanilla in a 1 ½ quart greased SPICY RAISIN DELIGHT casserole, with cinnamon sprink­ cup sugar led on top in a preheated 300 de­ pinch of salt gree oven. Bake uncovered for 2 cups water 2 hours, serve hot or cold. Can ½ cup sugar top with meringue for guests. 1 tablespoon butter Mrs. Marvin Johnson 1 tablespoon cocoa 1 teaspoon cinnamon PINK RICE 1 teaspoon baking powder 1 cup flour 1 cup boiled rice pinch of salt 1 package strawberry iello dis- ½ cup raisins solved in 1 cup hot water ½ cup milk ½ cup pineapple juice Make a syrup of the 1 cup sugar, 1 cup crushed pineapple, drained the pinch of salt and the 2 cups of 1 apple diced water, and while boiling pour Mix above and chill. When par­ into a flat cake pan. Make a bat­ tially set, fold in ½ pint whipped ter of the rest of the ingredients, cream and ½ cup marshmallows. and drop by tablespoons into the The diced apple may be omitted syrup and bake ½ hour, a.t 350· or the above may be whipped degrees. Use hard sauce for top­ when partially set, ½ cup maras­ ping. chino cherries added, and . pour­ ed into a greased ring mold and Hard Sauce: served either as a dessert or sal­ 1 cup powdered sugar ad. Serves 10 or 12. 1 tablespoon honey Mrs. Victor S. Olson 1 tablespoon butter. Heat and Mrs. Lester Froke serve. -Mrs. Eugene Swanson Mrs. Martin Burkman

-2 17- EBBA BURKE'S RHUBARB COBBLER RICE PUDDING 6 cups rhubarb, cut into ½ inch pieces 2 cups milk ¼ cup water ¾ teaspoon salt 1 ½ cups granulated sugar ¼ cup sugar ¼ cup flour 1 teaspoon vanilla 1 ¼ teaspoon cinnamon 3 eggs beaten 1 ½ cups packaged biscuit mix 1 tablespoon butter, melted ¾ cup milk l /3 cup raisins 1 tablespoon granulated sugar ½ teaspoon grated lemon rind ¼ teaspoon cinnamon 1 teaspoon lemon i uice Mix rhubarb with water, then mix 1 ½ cups cooked rice with 1 ½ cups sugar, flour and Combine and bake 40-50 minutes 1 ¼ teaspoon cinnamon. Turn in a moderate oven, 325 degrees. into greased pan 13x9x2. Mix Serve warm er chilled with biscuit mix with milk; -pour over cream. -Mrs. Ebba Burke rhubarb; sprinkle combined 1 tablespoon sugar and ¼ teaspoon cinnamon on top. Bake at 350 CHERRY TOPPING degrees for 40 minutes; then in­ crease oven temperature to 375 1 cup cherry juice (fill in water degrees and bake 10 minutes if needed) longer. Serve warm with or with­ ¾ cup sugar out cream. Makes 6 to 8 serv­ 1 tablespoon butter ings. -Mrs. James H. Ford 1 tablespoon cornstarch Boil and stir until thick. Red col­ or�ng may be added. Serve whip­ ped cream over the topping or STRAWBERRY ICE BOX CAKE vanilla ice cream. Mrs. Ken Carlson 1 pound vanilla wafers ¾ cup butter, melted 1 cup powdered sugar 2 ggs BAKED PINEAPPLE e pecans, chopped Strawberries To Serve with Ham 1 No. 2 can chunk pineapple Sugar 1 cup grated cheese 1 ½ cups cream 1 cup sugar Put wafers through food chopper. 2 tablespoons flour Line a pan with half the crumbs. 1 cup dried bread crumbs Mix tog�ther butter, powdered Butter size of an egg sugar and egg yolks. Beat egg Drain pineapple. Mix sugar and whites until stiff. Fold into but­ flour and add to the pineapple ter mixture. Spread over crumbs. juice. In a baking dish put the Sprinkle with pecans. Then put a pineapple and grated cheese. layer of strawberries, whch have Pour on the juice, flour and sugar been sprinkled with sugar. Over mixture. Sprinkle with the bread this spread unsweetened whip­ crumbs. Dot with butter. Bake in ped cream. Cover with remaining 350 degree oven until brown on vanill a wafer crumbs. Let stand top, about 25 to 30 minutes. in · refrigerator for 12 hours. Fem Wikle Mrs. Augusta Johnson

-2 18- SOUR CREAM TWISTS RHUBARB CRUMBLE FANCY DESSERT 3 cups diced rhubarb 1 package dry yeast 2 tablespoons orange juice 1 cup lukewarm sour cream ¾ cup sugar 2 eggs, well beaten %. teaspoon cinnamon 1 cup shortening, melted 1 tablespoon butter 1 teaspoon salt Topping: 1 teaspoon vanilla %. cup melted shortening. 3 ½ cups flour, sifted l /3 cup brown sugar 1 cup sugar 2/3 cup flour 1 teaspoon cinnamon 1/s teaspoon salt D '.sso: ve yeast in sour cream. ¼ teaspoon soda Add e;:rgs, sho,tening, salt and 2/3 cup oatmeal van:lla. Mix in the flour. Chill at Arrange rhubarb in buttered 8x8 least 2 hours. Combine sugar pan, sprinkle with sugar, orange and cinnamon. Divide dough in iu1ce, cinnamon, and dct with half. Reserve half of sugar mix­ butter. Sift together dry ingredi­ ture. Sprinkle a little sugar mix­ ents, add shortening and brown ture on board. Place dough on sugar and spread over rhubarb. board and roll. Sprinkle sugar Bake at 375 degrees for 45 min­ mixture over dough. Fold dough utes. -Mrs. Lloyd Shoemake. over from each side, making 3 thicknesses. Roll out again. Sprin­ kle with sugar mixture. Fold over as before. Roll ¼ inch thick and about 4 to 5 inches wide. Cut in strips about ¾ inch. Twist and put on baking sheet. Press ends RHUBARB SURPRISE down. Let rise 30 minutes. Bake at 375 degrees from 12 to 15 min­ 1 ½ cup diced rhubarb utes. Makes about 4 dozen twists. 1 cup small marshmallows Mrs. Arthur Alink 1 /3 cup brown sugar ½ cup sugar 1 egg, beaten ¾ cup sifted flour 1/s teaspoon salt 1 ½ teaspons baking powder QUICK LEMON CHEESECAKE ¼ cup milk 2 cups milk ¼ cup finely chopped nuts 1 large (8 oz.) package cream Bake in a buttered glass pan - ch�ese 13x9x2 the diced rhubarb cov- · package lemon Jello instant ered with marshmallows and pudding brown sugar. Make a batter by ¼ cup coconut creaming the butter and sugar, Beat cream cheese and 1 cup of add egg. Add sifted dry ingredi­ milk, add jello pudding and re­ ents to which milk had been ad­ maining cup milk. Stir in coco­ ded gradually. Pour over rhu­ nut. Pour into a chilled graham barb mixture and bake at 350 de­ cracker crust, sprinkle top with grees for 1 hour. Serve cool or crumbs. · Chill. warm with whipped cream or ice Mrs. Robert Reimers cream. -Mrs. Victor S. Olson .. -2 19- RHUBARB PUDDING CHERRY ICE 130X DESSERT quart rhubarb can cherry pie mix 2/3 cup sugar 1 pint whipped cream 2 eggs 2 packages (3 oz.) cream cheese 1 cup sweet .cream ½ cup powdered sugar 2 teaspoons baking powder 1 teaspoon vanilla Flour to stir as thick as cake bat- 3 cups crushed graham crackers ter 1 cup brown sugar Cut up rhubarb. Mix sugar, eggs, ¾ cup melted butter sweet cream, baking powder and Press the last 3 ingredients mix­ flour and pour over rhubarb in a ture into a pan. Mix the cream, baking dish. Sprinkle with nut­ cheese, sugar and vanilla. Pour meg and add ½ cup sugar more filling over crumbs, then sprinkle if you like it sweet. Put rest of with more crumbs. Refrigerate. dough on top and bake 30 min­ Spoon . some canned cherry pie utes at 375 degrees. mix over before serving. Mrs. Charles Newberg Mrs. Wilton E. Bergstrand

HEAVENLY DESSERT BAKED ALASKA 1 size 2½ can fruit cocktail 6 egg whites 25 marshmallows, diced 6 tablespoons powdered sugar 2 eggs, well beaten 2 quarts brick ice cream Little cornstarch Sheet of sponge cake. 1 ½ pints whipping cream Make a meringue of whites and Drain juice from cocktail, add sugar. Cover a board with waxed eggs and when cooking add paper or aluminum foil, lay on a enough cornstarch to thicken. thin sheet of sponge cake. Put ice Cool. Add fruit and marshmal­ cream on cake, to extend cake ½ lows. Fold in whipped cream. Re­ inch beyond ice cream. Cover frigerate 6 hours or longer. with meringue and spread smooth- Mrs. Bill Dawley 1 y. Place on oven grate and brown quickly in hot oven. Ice cream BAKED CUSTARD does not melt in oven. ·3 slightly beaten eggs Mrs. Alf Jacobson 1.4 cup sugar RASPBERRY DESSERT ¼ teaspoon salt 2 cups milk 2 packages raspbe-llo jello 1 teaspoon vanilla 2 cups boiling water Nutmeg 1 pint vanilla ice cream Bring milk to scalding point and 1 package frozen raspberries stir into mixture of eggs, sugar 1 small angel food cake. and salt. Add vanilla. Sprinkle Break cake into a 9x 10 cake pan. with nutmeg. Bake in dish or cus­ Dissolve jello in the boiling wat­ tard cups in pan of water in 320 er. Melt ice cream in jello. Add degree oven for 35 minutes or unfrozen raspberries and Jmce. until mixture does not adhere to Mix well and pour over cake. Re­ a knif�. This custard will not sep­ ;frigerate. Other berries may be arate. used. Mrs. Hadleigh Wilson Mrs. Rudy Nelson

-220- FROZEN· ICE CREAM DESSERT DATE DELIGHT 2/3 cup melted butter 12 cream-filled. chocolate cookies 2 cups powdered sugar (packaged) 2 squares chocolate I (8 oz .) package ( 1 cup) pitted 3 eggs dates I cup walnuts, chopped .¾ cup water Vanilla wafers .¼ teaspoon salt Vanilla ice cream 2 cups tiny marshmallows Mix butter and sugar. Melt choco ½ cup chopped walnuts late. Add beaten egg yolks. Beat ·i. cup heavy cream together butter and chocolate mix­ ½ teaspoon vanilla tures. Fold in beaten egg whites. Crush cooki� -and spread ¾ of Add nuts. Line pan with' crushed crumbs in a 10x6 pan. Cut up vanilla wafers. Pour mixture over dates and combine with water and refrigerate. Soften ice cream and salt. Bring to a boil then let and spread over chocolate mix­ simmer 3 minutes. Remove from ture. Top with crushed · vanillc heat and add marshmallows. Stir wafers. until melted. Cool. Stir in nuts. Mrs. Richard Bonande1 Spread mixture over crumbs. Combine cream and vanilla, whip and swirl over dates. Sprinkle with reserved. crumbs. Chill over­ night in refrigerator. Serves 8. CREAM PUFF SHELLS Mrs. Walt Borgen cup water ½. cup shortening ½ teaspoon salt 1 cup flour, sifted CHERRY CHEESE DESSERT 4 eggs Bring water, shortening and salt 2 lbs. cottage cheese 6 beaten eggs to a boil. Stir in flour and cook I¾ cups powdered sugar until dough forms a smooth ball, 2 teaspoons lemon juice leaving sides of pan clean. Then 2 tablespoons flour remove from heat, cool until ½ pint heavy cream lightly warm to the touch.' Add I cup milk eggs one at a time, beating vig­ Pour this mixture into a pan lined orously after each addition. Drop with bread crumbs. Bake at 350 by spoonfuls on a greased cookie degrees for 30 minutes or less. sheet and bake at 450 degrees for IO minutes. Reduce heat to Topping 400 degrees and bake 25 minutes 1 can red or bing cherries more. The size of shell deter­ 2 tablespoons cornstarch Sugar to taste mins time of baking. After remov­ Thicken the ing from oven insert sharp point­ juice, and cool. Tum tt�� cake upside down and cover ed knife to let steam out. On with the cherry topping. may fill shells with whipped Mrs. Amy cream, custard, chocolate or fruit Soderman filling. Mrs. Alf Jacobson

-221- APPLE MUNK J)ELIKAT TOWN 'N COUNTRY APPLE DUMPLINGS SUPREME CHOCOLATE CROWN TORTE Pastry for 6 dumplings: 6 egg whites 2¼ cups flour 1h teaspoon cream of tartar ¾ teaspoon salt 2 cups sugar 3/i cup shortening 1/2 cup chopped pecans 5 tablespoons water Beat egg whites and cream of tar­ Sift together flour and salt, cut in tar until frothy: Gradually beat in, shortening, and gtadually add little at a time, the sugar. Beat water to make dough stay to­ until very stiff and glossy. Fold gether. Let stand few minutes. in pecans. Spread out on three Roll out dough ¼ inch thick. Cut 9-inch rounds of waxed paper and in six 7 inch squares. bake in a very slow oven, 275 6 juicy apples degrees, until dry. About 30 min­ 1h cup sugar utes. When cool,. peel off paper 1 teaspoon cinnamon carefully. 1 tablespoon butter Filling Pare and dice apples then mix 1 (6 oz.) package or cup semi- above ingredients and place equal sweet chocolate pieces amounts on each square. . 2/3 cup evaporated milk 16 marshmallows or ¼ pound Sauce: 1 cup heavy cream, whipped 1 cup sugar Heat chocolate, milk and marsh­ 1 �<2 cups water mallows in top of double boiler. 1 ·teaspoon cinnamon Stir until smooth. Remove from 3 tablespoons butter heat. Chill. Fold in whipped Boil ingredients few minutes cream . then pour over dumplings. Bake· To put Torte together: Place one until apples are done. meringue layer on serving plate; Mrs. Martin Burkman spread almost to edge with ¾ chocolate mixture. Repeat, ending with chocolate. Place small mer­ ingues around edge, Chill 12 hours in refrigerator. Makes IO io 12 servings. Mrs. Alf Jacobson

-222- a • a •

• ------223- ADDfflONAL RECIPF.S

-224- TROPICAL SALAD APRICOT JELLO SALAD 4 slices drained pineapple 2 boxes orange jello 1 banana, sliced 2 cups boiling water 4 maraschino cherries, quartered 1 No. 2 ½ can crushed pineapple, 1 3-oz. package cream cheese, drained softened 1 No. 2 can apricots, drained ¼ cup mayonnaise 10 marshmallows, cut up 2 tablesapoons pineapple juice Dissolve Jello in water. Put apri­ ¼ cup chopped nuts cots through a sieve. Add apri­ Mix the last 6 ingredients and cots, pineapple and marshmal­ place on pineapple slice. lows to jello_when it has cooled. Mrs. Ardell Lundgren Pour into a mold or pan. Let set. Then put filling on, followed by topping. Filling: AUTUMN FRUIT SALAD 1 cup apricot juice ½ cup sugar 2 packages lemon iello dissolved 2 tablespoons flour in 2 cups hot water 1 egg, beaten 1 ½ cups cold water 1 cup whipping cream 1 8-oz. can crushed pineapple Mix in double boiler juice, sugar, 1 lb. can whole cranberry sauce, flour and egg. Cook until thick, chilled stirring constantly. Cool. Fold in 2 apples, diced whipped cream. 1 cup celery, diced Topping: Add pineapple to iello, when sy­ Sprinkle grated cheese over the rupy add rest of ingredients. fillin_g. -Mrs. Keith Miller Chill, cut in squares and serve Mrs. Andy Martinson with mayonnaise. Mrs. Oscar Berg

APPLE CHEESE SALAD CABBAGE SLAW cup hot water 1 large head cabbage 2/3 cup cinnamon candies 1 large onion 1 package lemon jello 1 large green pepper 1 ½ cups sweetened apple sauce 6 stalks celery 1 8-oz. package· cream cheese Dre.ssing: ½ cup nuts, chopped 1 teaspoon mustard seed ½ cup celery, chopped 1 teaspoon celery seed ½ cup mayonnaise 2 cups sugar Pour hot water over candies, stir ½ cup white vinegar until dissolved. Add iello and ap­ 1 teaspoon salt ple sauce. Pour half the mixture Green food coloring into 8 inch square pan, chill. Mix sugar, vinegar and coloring Blend cheese, nuts, celery and and let stand while preparing mayonnaise. Spread over firm vegetables. Combine vegetables iello. Add remaining apple mix­ and dressing. Can be kept ture. -Mrs. Byron Hanson tightly covered in refrigerator for Myrna Anderson a week. -Mrs. Einar Anderson

-225- CHICKEN SALAD CORNED BEEF SALAD 5 cups chicken meat, cuoed 1 ½ cups V-8 juice 3 cups apples (winesap) chopped ½ cup water l cup celery, chopped 1 package lemon Jello 2/ 3 cup stuffed olives, chopped . 1 can corn beef (shredded) ½ cup almonds, cut fine 2 boiled eggs (chopped) Lemon juice 1 ½ cups chopped celery ½ cup whipping cream 2 tablespoons chopped green l cup Miracle Whip pepper l teaspoon sugar ½ small onion (minced fine) 1 teaspoon salt 1 cup Miracle Whip Dip apples in lemon Juice. Whip Heat V-8 juice and water. Dis­ cream . Add Miracle Whip, su­ solve iello in it. /Let cool. Add gar and salt. Toss the meat, ap­ corned beef, celery, eggs, pep­ ples, celery, olives and almonds per, onion and salad dressing. with the whipped cream dres­ Mrs. Martin Pearson sing. -Mrs. Raymond Erickson

CRANBERRY - ORANGE SALAD DELUXE CRANBERRY SALAD 2 packages lemon jello l quart cranberries 1 quart cranberries 2 cups sugar 2 cups sugar l can shredded pineapple 1 orange 1 package miniature marshmal­ Dissolve iello in 3 cups boil­ lows ing water. Grind cranberries and 1 package Dream Whip orange. Mix with sugar and add ½ pint whipping cream to iello. -Mrs. Raymond Olson Grind cranberries and cover with sugar. Mix pineapple with the marshmallows. Let both mix­ · CRANBERRY MOLD tures stand over night. In the morning mix cranberry and pine­ cup ground raw cranberries apple mixtures with Dream Whip cup ground unpared ·apple and the whipped cream. Spread cup sugar in pan and chill. package lemon gelatin Mrs. Esther M. Christensen cup hot water cup pineapple syrup ½ cup seeded Tokay grapes, MOLDED AVOCADO­ halved GRAPEFRUIT SALAD ¼ cup broken walnut meats package lemon jello, dissolved 6 pineapple slices in 1 ½ cups hot water Combine cranberries, apple and ¼ teaspoon salt sugar. Dissolve jello in hot wa­ ½ cup grapefruit juice ter; add syrup. Chill until par­ When it begins to congeal, add tially set. Add cranberry and 1 cup grapefruit, cut up apple mixture, grape halves and 1 ½ cup avocado, diced nut meats. Pour into individual Pour into an oiled 1 quart mold, or one large mold; chill until firm. and refrigerate. Serve with your Unmold on pineapple slices and favorite dressing. lettuce. Serve with mayonnaise. Mrs. Milton E. Albin Mrs. Lloyd Alexander

-226- COLE SLAW CABBAGE OVERNIGHT SALAD medium head shredded cab­ 2 quarts shredded cabbage bage I green pepper, diced small grated carrot I red pepper diced, or pimento 1 small green pepper 4 teaspoons salt 1 ¼ cups diced celery 2 cups water 1 small diced onion Let the above ingredients stand Diced red pepper (optional) 2 hours, then add Dressing: 2 cups sugar 1 cup sugar I cup water 2 teaspoons salt I cup vinegar .. ½ cup vinegar· 4 teaspoons mustard seed 1 teaspoon pepper 4 teaspoons celery seed 1 cup salad oil 4 stalks celery, cut fine Heat to dissolve sugar, salt and_ Mix a:11 together, and let stand vinegar. Add pepper and oil; overnight. Makes 2 bowls. chill and add to the combined - Mrs. Albert Wagner vegetables. Chill and serve. Mrs. Wally 'Lundgren CHEESE SALAD CABBAGE -SALAD package orange jello dissolved medium head cabbage, shred­ in I ½ cups hot water and pine­ ded apple juice, cooled until almost 2/3 cup green pepper, diced set ¼ cup red pepper, diced Add , ¼ pound grated cheese 1/4 cup pimento, diced 1 cup crushed pineapple, drained ¼ cup onion, chopped ½ cup almonds or warnuts, chop- Dressing: ped 1 cup sugar ½ cup celery, chopped 1 cup vinegar 1 cup grated carrots 1 teaspoon dry mustard 1 cup whipped cream or ½ cup 1 teaspoon celery seed mayonnaise and ½ cup whip­ 1 teaspoon salt. ped cream. Boil above ingredients for min­ Chill until firm. ute. Let cool. Mrs. Henry Groon Mrs. Lyman Joneson

CHEESE PINEAPPLE SALAD CRANBERRY SALAD 1 cup grated pineapple package lemon gelatin Juice of 1 lemon package raspberry gelatin 1 cup sugar quart ground raw cranberries 1 tablespoon Knox gelatin, dis- ¾ cup crushed pineapple solved in ½ cup cold water 1 ½ cups sugar 1 cup grated cheese 2/3 cup nuts 1 ½ cups whipped cream 2 cups white grapes Bring to a boil the pineapple, lem­ 2 cups celery, cut fine on and sugar. Cool. Add gela­ Dissolve gelatin, when ready to tin. When it begins to set, add set add the rest of the ingredients. I cup cheese and 1 ½ cups Mrs. John V. Carlson cream -Mrs. Harold Freed - -227- MARASCHINO CHERRY SALAD COTTAGE CHEESE SALAD 2 packages Philadelphia cream package lime jello dissolved in cheese 1 cup hot hater 1 small jar maraschino cherries l /3 cup sugar added- (optional) 1 small can crushed pineapple 1 cup cream,

RAINBOW SALAD package lime Jello UME WREATH MOLD · small can crushed pineapple 2 ½ cups drained pineapple package lemon jello 2 packages lime jello 3-ounce package Philadelphia _½ cup grated American cheese cream cheese or ½ pint Garden Salad cottage l /3 cup cream cheese 1 package cherry jello ½ cup pimentos, chopped Dissolve lime iello in 1 cup hot ½ cup celery, finely chopped water. Add about 1 cup cold wa­ ¼ teaspoon salt ter. Chill. When slightly thick­ · 2/3 cup .walnut meats, chopped ened fold in pineapple. Pour into 1 cup whipping cream cake pan or mold. Let set in re­ Small jar stuffed olives frigerator. Dissolve lemon Jello in Curly endive or lettuce same manner. When slightly Heat pineapple juice to a boil. thickened fold in cheese that has Dissolve jello in Juice. Cool. been softened and whipped with When it begins to thicken add cream. Pour this over the lime pineapple, cheese, pimentos, eel- mixture. Dissolve cherry jello . ery, salt and nuts. One may in same manner. After the lemon omit pimentos when using Gar­ mixture has set pcur the cherry den Salad cottage cheese. Fold in jello over. Place again in refri­ whipped cream. Place sliced gerator to set. When ready to olives in bottom of mold. Pour serve, cut in squares and place iello mixture over olives. Chill. on lettuce. Top with desired dres­ Serve on endive or lettuce. When sing. If using a mold, reverse ready to serve one may put a the order so the cherry jello will dressing in center of jello mix­ be on top when turned out of ture ring. -Mrs. Alf Jacobson mold. -Mrs. Erwin Voegeli

-228- COTTAGE CHEESE SALAD COTTAGE CHEESE SALAD package lime Jello 2 packages lemon gelatin or 1 % cups boiling water 2 packages lime gelatin V:! cup pineapple juice 1 cup boiling water 1 pint whipping cream l tablespoon lemon juice �2 package marshmallows 1 ½ cups celery, cut fine 1 cup cottage cheese 1 ½ cups fine curd cottage cheese Dissolve jello in boiling water. 1 can condensed tomato soup Add pineapple juice. Let cool. 2 tablespoons minced onion Fold in whipped cream, cut up % teaspoon salt marshmallows, and c o t t a g e 1 cup salad tj_ressing cheese. Pour into 8xl2 inch pan. Dissolve gelatin in boiling water, Chill. Serve with mayonnaise top­ add lemon juice, and let ecol. ping. -Mrs. Donald Burkman Then add other ingredients and pour into mold. Serve on lettuce. Serves 12. -Mrs. Robert Lind

FRUIT SALAD package lemon Jello COTTAGE CHEESE 1 package lime Jello PINEAPPLE SALAD 3 cups liquid, including 1u1ce 1 can crushed pineapple, drained 1 package lemon Jello 1 can fruit cocktail, drained 1 package lime iello 1 pint vanill a ice cream 2 cups hot water Dissolve jello in hot liquid. Let 1 cup condensed milk congeal, then whip up with a 1 cup Miracle Whip fork and add ice cream that has 1 No. 2 can crushed pineapple softened a little. Add the pine­ 1 pound cottage cheese apple and fruit cocktail. Pour ½ cup nuts in molds or loaf pan. Add rest of ingredients to iello Mrs. A. L. Thelin when partly congealed and chill. Mrs. Selmer Lind

FROZEN GRAPE SALAD CREAM CHEESE FRUIT SALAD 2 3-oz. packages cream cheese 2 tablespoons mayonnaise 24 marshmallows, cut up 2 tablespoons pineapple syrup 1 can crushed pineapple 24 marshmallows, quartered 1 package cream cheese 2 ½ cups pineapple bits, drained ½ cup mayonnaise 1 cup cream, whipped 1 cup cream, whipped 2 cups Tokay grapes, halved and Bananas, if desired seeded Place marshmallows in a bowl. Blend cheese, mayonnaise, pine­ Pour over them the partially apple syrup. Add marshmallows, drained pineapple. Mix the cream pineapple bits. Fold in whipped cheese and mayonnaise until cream and grapes. Freeze in tray. smooth, add whipped cream, and Can be made a day or two before combine with fruit. Let stand at serving. Serves 10. least two hours in refrigerator be­ Mrs. Edwin Johnson fore serving. -Mrs. Jo� Prince

-229- CRANBERRY SALAD WHITE SALAD l. pound cranberries, ground pound seeded grapes, or Royal 1 pack age small marshmallows Anne cherries l package red jello pound marshmallows ½ cup boiling iwater quart cru;shed pineapple, 1 cup whipped cream drained l cup sugar ½ cup pecans 1 can crushed pineapple. 1 pint cream, whipped Mix iello with boiling water. Add Pudding mix, cook over water: marshmallows and cranberries. 2 cups milk Let srand overnight. Mix cream, 1 egg sugar -:ind pineapple. Pour over 1 tablespoon flour cranberries and let stand. ½ cup sugar Mrs. Oliver Williams Quarter marshmallows and soak in drained pineapple and grapes. Toss all ingredients with cooked and coated pudding mixture, add CRANBERRY HOLIDAY SALAD whipped cream and chill over night. Very good. ½ c1.1p broken walnuts Mrs. Leonard Fickbohm 1 package cherry jello dissolved in l cup hot water 1 cup crushed pineapple, drained % teaspoon grated lemon peel CRANBERRY SALAD 2 tablespoons lemon juice pound cranbenies, ground Dash salt io 2 cups sugar; mix and let 1 cup diced celery stand over night. 1 cup whole cranberry sauce Fold in 1 cup cream, whipped Add 1 cup combined pineapple 1 cup crushed pineapple juice, lemon juice, peel to jello, 1 pound marshmallows, optional chill until partly set. Fold in rest ½ cup nuts of ingredients, mold in ring mold. Chill or freeze and cut into Serves 8. squares for serving. Mrs. Clarence D. Anderson Frances ·E. Olson Mrs. Donald E. Burkman

CRANBERRY SALAD FIESTA SALAD 2 cups cranberries 3 cups cabbage, chopped 1. 3/4, cups water 1 onion, chopped 1 cup sugar ½ cup green pepper, chopped· 1 tablespoon Knox gelatin 3 medium tomatoes, cut fine ½ cup crushed pineapple 1 carrot, shredded ½ cup Tokay grapes Dressin� ½ cup whole pecans ½ cup sugar Boil cranberries and water, strain ½ CUP, vinegar and cook with sugar. Soak gela­ ¼ teaspoon salt tin in cold water and add. Cool. ¼ teaspoon pepper FoM in remaining ingredients. 1 teaspoon celery seed Pour in individual molds. Combine and mix all ingredients. Mrs. E. T. Lindsten Mrs. Elert Swenson

-230- FROZEN FRUIT SALAD 3-oz. package cream cheese ¼ cup mayonnaise 1 cup (No. 2 can} crushed pine- FROZEN FRUIT' SALAD apple, drained ¼ pound marshmallows medium can fruit cocktail, ½ cup pecans or walnuts drained l cup canned peaches, diced and ½ bag small marshmallows drained ½ cup fruit salad dressing ½ cup maraschino cherries 2/3 cup cream, whipped 1 cup diced bananas Fold whipped cream into mixed 1 cup whipping cream ingredients. Freeze in tray. Stir cream cheese until soft, and Fruit Salad Dressing: blend in mayonnaise. Add fruits, Drained cockail juice marshmallows and nuts. Mix Juice of 1 lemon and 1 orange thoroughly but carefully. Whip ¼ teaspoon salt cream into soft peaks and fold ½ cup sugar into fruit mixture. Freeze about 2 beaten eggs or 4 to 6 yolks 12 hours in ice cube trays. l tablespoon cornstarch Mrs. Courtney Anderson Mix salt, sugar, eggs, cornstarch with ½ cup juice. Combine fruit juices in double boiler and bring OVERNIGHT FRUIT SALAD to a boil. Add cornstarch mixture, cook until the thickness of a 2 egg yolks heavy cream sauce. Keeps in­ ¼ teaspoon salt definitely chilled. Serve with ¼ teaspoon dry mustard rwhipped cream. Juice of 1 lemon Mrs. Erwin Ronell ½ · pint whipped cream 20 marshmallows, cut up TWENTY-FOUR HOUR SALAD 2 cups white grapes, cut and seeded 2 beaten eggs 2 cups pineapple tidbids, drained 4 teaspoons vinegar 1 can fruit cocktail, drained well 4 teaspoons sugar Cook egg yolks, lemon juice and 2 tablespoons butter seasonings _in double boiler until 1 cup cream (whipped) thick. Cool. Fold other ingredi­ 2 cups white cherries cut in ents into this and let stand over halves night in refrigerator. 2 cups pineapple (cut) Mrs. K. L. Anderson . 2 oranges 2 cups marshmallows (cut) Put eggs in double boiler and CRANBERRY SALAD add vinegar and sugar, beating 1 cup cranberries, ground constantly until thick and smooth. 1 cup crushed pineapple, drained Remove from fire, add butter and 1 cup red grapes, seeded cool. When cold fold in whip­ 1 dozen marshmallows, cut ped cream and fruit mixture. Top ½ cup cream, whipped with green and red cherries. · ½ cup sugar, added to cream Place in mold 24 hours. Serves 12 Mix and chill. to 14. -Mrs. Augusta Johnson Mrs. Marvin Dahiberg

-231- FROZEN FRUIT SALAD CRANBERRY SALAD 1 can crushed pineapple 1 quart ground cranberries 1 lb. miniature marshmallows 2 cups sugar 1 pint peaches, diced 1 cup crushed pineapple 2 eggs 2 packages jello 3 tablespoons sugar Add sugar to cranberries, let ¼ teaspoon salt stand an hour or more, then add Fruit juices from above pineapple and jello. 1 cup cream, whipped Mrs. Hans Gulbranson Mix eggs, sugar, salt and cook until thick. Cool. Add fruit juices and whipped cream. Fold togeth­ er and freeze. May be made a FROZEN FRUIT SALAD day or two ahead of time. 2 slices canned pineapple Mrs. Torn Emigh 1 banana 1 orange ¼ cup maraschino cherries OVERNIGHT SALAD ½ cup salad dressing 2 tablespoons powdered sugar large can fruit cocktail, drained 1 cup whipping cream can pineapple, drained Whip cream to a light custard, ½ cup walnuts adding sugar. Fold in the diced 1 pound marshmallows, cut up fruits and moisten with salad Dressing: dressing. Freeze. Serve cut slices 4 egg yolks, well beaten on lettuce. ½ cup sweet milk Mrs. John K. Bruner Juice of 1 lemon 2 tablespoons sugar 1 pint whipping cream Combine and cook the dressing LUSCl9US OVERNIGHT SALAD ingredients, cool, and add to the whipped cream. Combine the 3 egg yolks dressing with fruit and marsh­ 2 tablespoons sugar mallows. Let stand over night. ¾ teaspoon salt Mrs. Conrad Pearson 2 tablespoons pineapple syrup 1 tablespoon butter 2 tablespoons vinegar SUPER-DUPER FRUIT SALAD 1 cup whipping cream 2 cups white cherries, pitted and 1 cup diced pineapple drained ¼ cup blanched almonds or oth- 2 cups pineapple tidbits, drained er nuts 2 cups marshmallows, cut up 2 oranges cut in small pieces 2 oranges, cut in pieces Dressing: Cook egg yolks, sugar, salt, pine­ ½ cup sugar apple syrup, butter and vinegar Juice of l can pineapple or 1 cup until thick. Stir constantly. Cool. 1 teaspoon cornstarch Fold in ,whipped cream, cherries, 1 egg, beaten pineapple, marshmallows and Cook dressing until thick; cool; oranges. Chill in refrigerator 24 pour over fruits. This dressing hours. One may garnish with makes the salad. orange sections and maraschino Mrs. Elert Swenson cherries.-Mrs. Mervin Andersen

-232- FRUIT SALAD FRUIT-MALLOW MOLD Juice from 1 can pineapple package raspberry jello dis­ chunks solved in 1 cup hot water Juice of ½ lemon No. 2 ½ can fruit cocktail, 1/4 cup sugar drained 1 teaspoon cornstarch 2 cups miniature marshmallows 2 eggs, beaten Lettuce 1 cup whipping cream, or 1 box Add 1 cup cocktail juice to jello, "Dream Whip" chill until syrupy. Fold in drain­ 1 pound grapes, cut ed fruit cocktail and marshmal­ ½ pound marshmallows lows. Pour intG 1 ½ quart ring 1 can pineapple chunks mold, chill and unmold on let­ Mix the juices, sugar, cornstarch tuce. -Mrs. Chester Bean and eggs, cook and stir constant­ ly until smooth. Cool. Add rest of ingredients and let stand over night in refrigerator. FRUIT SALAD Mrs. Phillip Sneesby (No Salad Dressing) 7-UP FRUIT SALAD medium can crushed pineapple 2 packages lemon jello dissolved ½ cup sugar in 2 cups boiling water 2 eggs beaten 2 cups 7-Up 2 tablespoons cornstarch 1 No. 2 can pineapple, drained ½ pound tiny marshmallows 1 cup small marshmallows 6 bananas 2 large bananas ½ cup nuts When jello is partially set, add re­ Cook pineapple, sugar, eggs and maining ingredients. Pour into eornstarch. Cool slightly and add 9xl2 pan and chill. marshmallows. Cool and put in Topping: refrigerator. When ready to serve ½ cup sugar add bananas and nuts. ·� tablespoons flour Mrs. Harry Day l cup pineapple juice 1 egg, beaten 2 tablespoons butter ·HOSTESS SALAD 1 cup cream, whipped 1/4 cup shredded American package lemon jello cheese pint hot water Combine sugar and flour in tablespoon vinegar 1/4 teaspoon salt sauce pan, stir in pineapple juice and egg; cook, stirring constantly. Dash of cayenne pepper Add butter and cool. Fold in 1 teaspoon scraped onion cream, spread over jello and 1 pimento, cut in strips 2 hard cooked eggs, cut in pieces sprinkle wih shredded cheese. 1 cup calery chopped (The 7-Up keeps the bananas , from turning dark, and will keep l /3 cup olives, chopped well for days.) -Mrs. Sam Eidem Dissolve jello in hot water. Add vinegar and seasoning. Mix in remaining ingredients when jello begins to set. Chill until set. Serves 6 to 8. Mrs. Wesl�y Smith

-23i3- LIME SALAD LIME SALAD Dissolve 1 package lime Jello in package lime jello dissolved in 1 ½ cups water. Refrigerate until cup hot water partially set. Whip, and mix in 1 small can pineapple and juice ½ cup chopped celery, ¼ cup ½ cup nuts nutmeats, 1 small can of drained 1 cup whipped cream crushed pineapple, 1 package ½ cup chopped celery cream cheese (mashed with 3 oz. package cream cheese spoon for easy mixing), ½ pint 1 cup miniature marshmallows whipping cream (whipped with Add ingredients to partially set no sugar). Pour into mold and Jello, soften cheese and whip garnish with red cherries. · with the cream. Mary Ann Benson Mrs. Raymond Nelson

FIVE CUP SALAD FRUIT SALAD cup Mandarin oranges, drained 3 oranges (diced) cup pineapple tidbits, drained 1 can tidbit pineapple cup miniature marshmallows ½ cup sugar cup flaked coconut Refrigerate over night. Drain juice cup. commercial sour cream and mix with 2 tablespoons corn­ Drain oranges and pineapple starch. Boil. Cool. Add white well. Mix lightly wih other ingre­ grapes, pears, bananas or any dients in serving dish. Let stand other fruit -Mrs. Don Rice in · refrigerator 2 hours or over night. -Mrs. Carl Olson Mrs. Clarence Carlson NEW 24-HOUR SALAD Mrs. Harry Glenchur No. can chunk pineapple, drained SUNSHINE SALAD 30 large marshmallows, cut into fourths 1 package orange jello ½ cup chopped celery · l package. lemon jelllo ½ cup pecans 1 cup pineapple juice ½ cup grated American cheese 1 cup cream . cheese (or small ½ pint whipping cream package) Pineapple juice from above 2/3 cup whipping cream 2 tablespoons vinegar Pineapple, drained 2 whole eggs beaten Dissolve orange jello in 2 cups ¼ teaspoon salt boiling water. Chill until firm. 3 tablespoons flour Dissolve lemon iello in I cup of Combine �the pineapple, marsh­ boiling pineapple juice' mixed mallows, celery, pecans and with 1 cup of water. Let cool. cheese. In top of double boiler Fold in shredded cheese the combine pineapple juice, vine­ whipped cream and the pi�eap­ gar, beaten egg, salt .. and flour. ple. Pour this over the set or­ ·cook, stirring until thick. Cool; ange Jello. Sprinkle with grated add whi,pped cream, and fold cheese. Chill in refrigerator. May into _the fruit mixture. Chill 24 use a 9xl3 pan. hours. -Mrs. Earl Wagner Mrs. Alvin Tilberg

-234- TARTY SALAD ½ cup sugar Juice of 1 lemon ½ teaspoon dry mustard SOCIETY SALAD 4 egg yolks 1 package lime gelatin 1 cup pineapple, diced, or 1 cup 1 package lemon gelatin crushed pineapple, drained 2 cups hot water 2 or 3 bananas 1 can Eagle Brand milk 1 orange or 1 can mandarin or­ 1 pound carton cottage cheese anges, drained 1 No, 2 can crushed pineapple cup white cherries, drained, or 1 cup mayonnaise grapes 2 tablespoons horseradish Miniature marshmallows 1 cup nuts {or less) 1 cup whipping cream Cook in double boiler sugar, Mix the gelatin with hot water lemon, mustard, egg yolks until and let stand until syrupy. Add thick. Let cool. Put fruit in bowl. other ingredients and pour into Pour dressing over the fruit. Fold oblong pan. May be cut into in marshmallows and whipped squares and served on lettuce cream. Refrigerate and stir oc­ leaves or can be served from a casionally until ready to serve. bowl, -Mrs. Clarence Carlson Mrs. Donald Burkman

PINE-DATE-NUT SALAD

TOMATO SOUP S.ALAD cup pineapple juice envelope unflavored gelatin package lemon jello 1 No. 2 can crushed pineapple cup hot water 5 tablespoons lemon juice ½ can tomato soup 3 tablespoons sugar ½ cup cold water 1 package cream cheese (3 oz.) 2/3 cup celery, chopped ¼ teaspoon grated lemon rind ½ cup walnuts, chopped Dash of salt ½ cup olives, sliced 1 cup pitted dates, quartered Dissolve jello in hot water. Add l /3 cup broken nuts tomato soup and cold water. ChiJJ . Soften gelatin in ½ cup until thick. Add celery, nuts and of the olives. Pour into pan or ring pineapple juice; dissolve over mold. -Mrs. John Finch hot water. Mix with the rest of the. pineapple juice, crushed pine­ apple, lemon juice and sugar. Arrange a few dates pieces QUICK & TASTY SALAD (maraschino cherries if desired) in bottom of a 1 quart mold. Co­ cup celery, cut up ver with 1 cup of the pineapple, cup apples, cut up mixture. Chill until set. Blend ½ cup cubed American cheese rind, salt, cream cheese, gradual­ l /3 cup walnuts, or other nuts ly adding remaining pineapple Toss lightly with choice of dres­ mixture; st;r in dates and nuts. sing-¼ cup mayonnaise and ¼ Pour into mold, chill and serve cup boiled dressing is good-anc · with sweetened whipped cream. serve, on shredded lettuce. Serves 10 to 12. Mrs. J. 0. Fowlet Mrs. H. C. Wilson .. -235- TOMATO SOUP SALAD TULIP TIME SALAD package lemon gelatin ¼ cup re:i cinnamon candies ½ cup water ¾ cup boiling water 1 can tomato soup 1 package lemon jello 3-oz. package cream cheese 1 can apple juice 1 cup salad dressing 1 8-ounce package · Philadelphia ½ cup diced green pepper cream cheese ½ cup diced celery 2 tablespoons cream ¼ cup minced onion 2 tablespoons mayonnaise Heat water and soup, add gela­ lettuce tin while it is still hot. Beat in Dissolve candies in boiling water. cream cheese until smooth and · Pour the boiling mixture over cool. Add salad dressing and jello. Stir to dissolve iello. Blend vegetables, pour into mold. in apple juice. Pour half of jello Mrs. Ed Backlund mixture . into a 9x9 inch Pyrex pan. Refrlgerate to set. Soften cheese with mayonnaise ani cream. Blend well. Spread over TUNA SALAD the set jello mixture. Cover with remaining jello mixture. Chill. package lemon jello Cut and serve on lettuce. May cup hot water • use a desired topping. Serves 6. teaspoon salt � Mrs. Delmer Swenson ½ cup heavy cream ½ cup salad dressing 3 hard boiled eggs, diced 1 small can peas 1 cup celery, diced fine ¼ cup pimento cheese, diced MERRY CHERRY SALAD 1 can tuna fish Dissolve iello in hot water. Cool. cup c;lrained, diced peaches Put tuna fish in colander and pour cup drained pineapple tidbits hot water over to take out the oil. ½ cup diced maraschino cherries Drain. Mix all ingredients in 1 package strawberry jello dis­ order given. Refrigerate to chill . solved in 1 cup hot water thoroughly. -Mrs. Alf Jacobson ½ cup pea:ch and pineapple juice Mrs. Frank Kerkhove 1 tablespoon maraschino cherry juice package cream cheese, 3-oz. tablespoon lemon juice PEAR SALAD ½ teaspoon salt package lime jello, dissolved 2 tablespoons mayonnaise in 1 cup hot water and ¾ cup ½ cup cream, whipped pear juice l cup miniature marshmallows 4 to 6 pear halves When jello and fruit juices are ½ cup shredded cabbage nearly set, whip until light. Blend ¼ cup flake coconut cheese, lemon juice, salt and ½ cup marshmallows mayonnaise, fold in whipped When iello starts to set, add re­ cream. Fold into jello with fruits. mainder of ingredients, pour in Pour into buttered pan. Chill and mold, or square glass dish and serve on lettuce. chill. -Mrs. John Snyder Mrs. Henry Groan

-236- CRUNCHY TUNA SALAD MACARONI FRUIT SA.LAD cup tuna, salmon, chicken or box cooked macaroni rings, turkey cocled and drained ½ cup celery, diced No. 2 can crushed pineapple ½ cup cooked peas, chilled cup small marshmallows l ,ablespoon chives, chopped dozen maraschino cherries ¼ cup mayonnaise or cooked ½ cup lemon juice salad dressing l cup powdered sugar l tablespoon pickle juice 4 eggs 3 tablespoons sweet pickles, Beat eggs, add sugar, lemon juice diced and boil until thick over low heat cup potato chips, coarsely Let cool and combine macaroni, crushed pineapple, cherries, and marsh­ Mix mayonnaise and pickle juice. mallows. Add egg mixture. Re­ Combine wih tuna, celery, peas, frigerate half a day -or longer. chives and pickles. Toss and Add l cup whipped cream 2 to 3 ' chill. Just before serving add hours before serving. chips. Toss. Serve on crisp Mrs. Delmar Pearson greens.-Mrs. Eugene Nussbaum

RINGS AND SALMON SALAD SPRING SALAD l package macaroni rings ' l package lime Jello dissolved in 1 can red salmon l cup hot water 1 cup celery, chopped 1 small package cream cheese 1 can peas 1 small can crushed pineapple 1 onion, chopped ½ pint cream, whipped Salad dressing and seasoning to Add enough pineapple juice and taste water to make one more cup, Mix celery, onion, salmon, peas. add cheese. Chill until partially Add boiled, chilled rings. Mix set, fold in pineapple and whip­ thoroughly, and moisten with ped cream. Chill and serve. salad dressing.-Mrs. Ruth Raber Keeps for days. Evelyn Anderson MANDARIN SALAD 2 packages orange jello ½ cup chopped celery LUNCHEON SALAD 2 cans mandarin oranges can consomme, heated; add ½ cup chopped pecans package lemon Jello, stir until 4 cups boiling liquid (juice of or- dissolved, then add anges and water)) l small onion, diced Dissolve jello in liquid. \Vhen l cup chopped celery congealed to consistency of egg 3 hard cooked eggs, chopped whites, add other ingredients ahd ¼ cup lemon juice chill. Use a pretty mold a square l teaspoon worcestershire sauce pan, serve with sweeened whip­ 1 cup salad dressing ped cream which has been fla­ l can corned beef, cut up vored with the grated rind of an Mix, place in shallow pan and orange. Top with a maraschino let set until firm. cherry or pecan. Mrs. Julius Wagner Mrs. August Nordstrom

-237- LUNCHEON SALAD OVERNIGHT SALAD 2 packages lemon jello large can cut pineapple 2 cups boiling water large can white cherries, pitted 1 cup condensed milk 30 large marshmallows, quartered 1 cup salad dressing Dressing: 1 can shrimp or 2 cups diced Juice of 1 lemon chicken 4 egg yolks 3 hard boiled eggs ¾ teaspoon salt 3 cups finely cut celery ½ teaspoon mustard ½ cup American cheese, diced 1 pint whipping cream ½ cup walnuts Cook first 4 ingredients until 1 medium cucumber thickened. Cool. Add mixture to 1 teaspoon green pepper whipped cream. Mix with fruit 1 teaspoon onion and marshmallows, let stand 12 1 teaspoon salt to 24 hours. Keeps well. Put cucumber, pepper, oI1ion and Mrs. Henry Groan salt through chopper. Dissolve jello in boiling water. Set aside . to cool. When it begins to set add salad dressing. Combine GOLDEN GLOW SALAD with milk and remaining ingre­ package orange jello dients. -Mrs. Winfield Johnson ½ teaspoon salt 1 ½ cups hot water 1 9-oz. can crushed pineapple QUICK FRUIT SALAD (or 2/3 cup, plus l /3 cup juice) _ tablespoon lemon juice 1 can fruit cocktail, drained cup coarsely grated carrots Add 1 ½ cups miniature marsh- l /3 cup chopped pecans mallows Dissolve jello and salt in hot wa­ Let set until ready to use. Add ter. Add pineapple and lemon bananas cut in fourths and 2 to 3 juice.. Chill until slightly thick­ tablespoons lemon juice with 2 ened, then fold in carrots and pe­ tablespoons sugar and a pinch of cans. Pour into 6 molds, chill s-al t. Serve cold. and unmold on lettuce. Serve Mrs. Dewey Johnson with mayonnaise. Mrs. Victor S. Olson PINEAPPLE SALAD No. 2 ½ can crushed or diced MARSHMALLOW AND pineapple CRANBERRY SALAD 2 eggs 3 tablespoons sugar pound cranberries, ground 3 tablespoons flour cup sugar 15 marshmallows small can crushed pineapple ½ cup chopped nuts pound marshmallows, cut fine 2 bananas cup cream, whipped Boil. pineapple juice, then beat ½ cup sugar eggs and blend in sugar and Add 1 cup sugar to cranberries flour. Add to boiling juice and and let stand. Add sugar to whip­ cook until thick. Cool. Add ped cream and mix. Chill. dressing to pineapple and other Mrs. Marvin Johnson ingredients. -Mrs. Ted Lange Mrs. Eldon Sneesby

-238- MANDARIN DES.SERT SALAD RASPBERRY TANG 2 cups whipping cream 1 package raspberry jello Juice of 1 lemon 2 cups hot water Stir lemon in cream, let stand; it 2 · small packages Philadelphia will thicken cream cheese Add 3 cups miniature marshmal­ ¼ cup mayonnaise lows 1 banana 1 No. 2 can pineapple chunks, 1 small can crushed pineapple drained ¼ cup shredded coconut 3 cans drained mandarin oranges ½ cup chopped walnuts 1 cup coconut Dissolve jello in water. Chill un­ Let stand overnight. Stir just be­ til thickened. - Whip until light. fore serving in lettuce cups. Save Mix cream cheese with mayon­ a few orange slices for decora­ naise. Mash banana and mix tion. -Mrs. Albert Wagner with jello and add pineapple, co­ conut and walnuts. Mix all well and mold until set thoroughly. Mrs. Gordon Ustrud HING MACARONI SALAD 2 cups uncooked ring macaroni (Cook and blanch) small can crushed pineapple small can fruit cocktail SIX HOUR SALAD large red apple (unpeeled) diced 6 cups cabbage, cut up ½ cup tokay grapes (cut up and ½ green pepper seeded, or about 10 cherries ½ red pepper 10-15 marshmallows 1 small onion, minced ¾ cup sugar, add to 2 carrots, grated 1 level tablespoon cornstarch 1 cup vinegar beaten with 1 egg ½ cup salad oil Heat the combined fruit juices to ½ cup water a boil, thicken with egg-sugar­ 1 cup sugar cornstarch mixture, cool and pour 1 tablespoon salt over macaroni and fruit. When Mix vinegar, oil, water, sugar and qu\'ie cold add marshmalldws, salt. Toss the other ingredients otherwise they will melt. with the dressing. Let stand in Mrs. Robert Wagner refrigerator 6 hours or over night. Miss Esther Hanson

MANDARIN ORANGE SALAD 1 package orange jello QUICKIE SALAD 1 bottle orange pop cup celery, cut fine 1 small can crushed pineapple 1 large banana, sliced 1 can mandarin oranges 2/3 cup crushed pineapple, drain- Heat pop to dissolve jello. Add ed liquid from pineapple and oran­ ¼ cup pineapple juice ges to make 2 cup liquid. Add 1 teaspoon sugar pineapple and oranges. Chill. Small head lettuce, cut up Serve on lettuce wtth favorite Combine all and toss lightly. . dressing.-Mrs. Spencer Berdahl Mrs. Henry R. Ronell

-239- SPRING SALAD LIME SALAD can drained crushed pineapple package jello, whipped (dis­ cup finely chopped walnuts solved in 1 cup hot water) (optional) c9,n crushed pineapple cup shredded American cheese 1 cup cottage cheese, (optional) ½ cup cream, whipped pound marshmallows (midgets) Fold all together, put in square Mix with the following dressing pan. chill, cut in squares. which has been cooked and cool- Mrs. E. T. Lindsten ed: 4 tablespoons vinegar 4 tablespoons sugar 4 egg yolks WEDDING RING SALAD 1 pint cream, stiffly whipped No. 2 ½ can sliced peaches Green coloring Maraschino cherries Refrigerate 24 hours or more. 2 packages orange gelatin Mrs. Beecher Erwin 12-oz. bottle ginger ale ½ cup chopped walnuts Drain juice from peach slices Overlap slices in bottom of l ½ SALMON SALAD quart ring mold. Outline with For 50 Servings quartered maraschino cherries. 8 1-pound cans salmon Dissolve 2 packages orange gela­ 2 quarts diced celery tin in 1 ½ cups hot water. Add ½ ":·cup lemon juice ginger ale and chill until slightly 1 quart salad dressing thickened. Beat until fluffy. Cut Salt and pepper to taste up remaining peaches and · fold 30 hard cooked eggs into gelatin with the chopped Pimentos walnuts. Spoon ino mold. Re­ Lettuce, friger.ate until firm. Remove bones and skin from sal­ Mrs. James H. Ford . mon. Mix in lemon juice. Add celery and salad dressing. Sea­ son with salt and pepper. Mix well and chill thoroughly. Serve SPRING SALAD on lettuce leaves. Garnish with 2 packages lemon jello, dissolved sieved egg yolks and pimentos. in 3 cups tomato liquid, hot Mrs. Fraye Ranstrom 2 cups canned -tomatoes, drained and cut up 1 cup diced celery, very fine 1 cup diced cucumber, very fine MARYLIN'S SALAD ½ cup diced greeq pepper, very cup apple sauce fine package raspberry gelatin 2 ablespoons grated onion package frozen raspberries ¼ cup sour cream bottle 7-Up _ l cup- -salad dressing ora-nge, juice and pulp 1 tablespoon horseradish Heat the- apple sauce, add the When jello starts to congeal, beat jello and cool. Add remaining in­ untl foamy and fold in the rest of gredients, pour into mold; chill. ·the ingredients. Mold. Serves 12. Mrs. Courtney Anderson Mrs. R. E. Grant

-240- COLESLAW SWEET OIL PERFECT LOW-CALORIE DRESSING DRESSING FOR SALAD GREENS l/3 cup sugar 1 cup salad oil 1 teaspoon salt ½ cup vinegar 1 teaspoon celery seed l /3 cup catsup Dash of dill seed (optional) 2 teaspoons grated onion 1 cup salad oil Juice of ½ lemon ¼ cup vinegar 2 teaspoons salt Put in jar, cover, and shake well. ¾ cup sugar This will keep for weeks in the Mrs. Albert Wagner refrigerator. Shake before using. Mrs. L. Willig Edith Nelson

EASY SALAD D'RESSING LOWE.LL INN DRESSING FOR FRUIT SALAD 1 can tomato soup 1 ½ cups salad oil ¾ cup sugar ½ cup sugar 1 teaspon salt ¼ cup vinegar 1 teaspoon dry mustard 1 teaspoon mustard 1 teaspoon paprika 2 teaspoons salt 1 teaspoon celery seed Onion juice l /3 cup vinegar Paprika 1 teaspoon onion juice Mix mustard, salt and sugar to­ 1 cup salad oil gether. Add the liquids and beat Cook all ingredients except oil well. Store in refrigerator in and onion until sugar is dissol­ covered jar. At serving time add ved. Cool. Add oil gradually few drops of onion juice and dash using electric mixer. Add onion of paprika. juice. -Mrs. Raymond Olson Mrs. James P. Joyce, Jr. SOPHIA'S SALAD DRESSING

RUSSIAN DRESSING 11 egg yolks or 5 whole eggs 1 cup sugar large onion, grated 1 cup cream cup Mazola oil 1 cup vinegar cup sugar Butter size of a walnut cup vinegar (dilute if too strong) 1 teaspoon salt clove garlic, slashed (optional) ½ teaspoon mustard dissolved in Juice of 2 lemons 2 teaspoons water . 1 ½ cups catsup Boil vinegar and butter, add beat­ 2 teaspoons salt en egg, sugar and salt mixed. ½ teaspoon mustard Add cream and mustard, 2 tea­ Pepper to taste spoons cornstarch dissolved in Put ingredients into a half gallon a little water. Beat constantly jar. Shake well; refrigerate. Re­ with beater, while boiling. Keeps move garlic in day or two. indefinitely in refrigerator. Mrs. Raymond C. Holm Mrs. Anna Wagner

-241- FRUIT DIP For Apples or Fruit Salad Juice and rind of lemon Juice and rind of 1 orange 1 beaten egg 1 cup sugar Mix and cook, stirring constantly HUBBEL HOUSE DRESSING until egg is done. 1 cup Miracle Whip Mrs. Marvin Dahlberg 1 cup mayonnaise 1 cup tartar sauce 1 can tomato soup 4 sweet pickles, grated FRUIT SALAD DRESSING 1 teaspoon dry mustard No. 2 can pineapple juice 1 teaspoon prepared mustard 1 No. 2 can cocktail juice 1 clove garlic, grated Juice of 1 lemon 1 onion, grated Butter, size of a walnut 3 tablespoons vinegar 1 ½ cups sugar 3 tablespoons sweet pickle juice S eggs May be used for a tossed salad. 2 tablespoons corn starch Keeps well ·refrigerated. Cook ingredients until thick. Cool. Use with whipped c;ream for fruit mixture. Mrs. Alex Nordstrom SALAD DRESSING Heat: ½ cup vinegar 1 cup water FRENCH DRESSING Mix together and add scant cup 1 cup vegetable oil sugar, 1 teaspoon qry mustard, 2/3 cup catsup pinch cayenne pepper, 2 table­ ½ cup sugar spoon's (heaping) flour. ¼ cup vinegar Beat: 3 eggs until light, add dry ¼ cup water ingredients. Pour hot l_iquid into 1 teaspoon salt this mixture. Return to fire and Dash of onion salt cook until thick. Last stir in 1 tea­ ½ teaspoon paprika spoon -saft� -Rosemary He,rbert 2 tablespoons lemon juice 1 teaspoon onion juice or onion cut very small. SALAD DRESSING Mrs. Dewey Johnson ½ cup vinegar 1 cup sugar 1 cup Wesson oil FRUIT SALAD DRESSING 1 teaspoon pepp�r 2 teaspoons salt 4 egg yolks Pour ingredients into a fruit jar 1 cup milk and mix well. Dressing will keep Juice of 1 lemon for a long time, covered, in re­ ½ cup sugar frigerator. A salad made with ¼ te;)aspoon musard shredded cabbage, onion, car­ Mix and boil ingredients in dou­ rots, green pepper, celery and ble boiler until thick. Cool. dressing is very appetizing. Miss Esther Hanson Mrs. Russell Bergin

-242- SALAD DRESSING RUSSIAN DRESSING 2 cups vinegar cup tomato soup ¼ cup water ¾ cup white sugar Butter, size of a walnut ¾ cup vinegar 8 or 9 eggs Salt and pepper to taste 2 cups sugar 2 teaspoons dry mustard 1 teaspoon dry mustard 2 teaspoons paprika Pinch of black pepper 1 ½ cups Mazola oil ¼ teaspoon salt ½ onion 2 level tablespoons cornstarch Mix in a jar and shake well. Store Let vinegar, water and butter in refrigerator. come to a boil. Beat eggs. Add Mrs. Oliver Hedberg sugar, mustard, pepper, salt and cornstarch. Pour slowly into boiled mixture and cook until thick, stirring constantly. Pour into hot sterilized jars and seal. This dressing keeps for months in refrigerator. When using, add a little cream or milk. Goes well with potato salad or macaroni salads. -Mrs. Oscar Nelson

SEA FOAM SALAD cup pear juice package lime gelatin 1 can pears, drained 2 packages cream cheese 2 tablespoons cream 1 cup cream, whipped Dissolve 'jello in hot pear Jmce, pour this over the cream cheese which has been softened with the cream. When cool and thick add the mashed pears and whip­ ped cream. Pour into large or in­ dividual molds and chill. .. Mrs. Lester Froke a a .. -243- PEG'S CHICKEN SALAD SWEETHEART SALAD 2 envelopes unflavored gelatin 2 cups crushed pineapple ½ cup cold water ¼ cup sugar 1 ¼ cups hot chicken broth 1 envelope Knox's gelatin 1 · cup mayonnaise 2 (3 oz.). packages Philadelphia lJ., cup chopped green pepper cream cheese ,11.: cup finely diced celery 3 tablespoons maraschino cher­ ½ cup chopped drained cucum­ ries ber 3 tablespoons maraschino cherry 2 ½ cups diced cooked chicken or juice more 1 cup whipped cream 11.. cup sliced stuffed olives Add the gelatin to the hot pine­ ½ cup slivered toasted almonds apple and sugar. Cool. Add re­ ¼ cup lemon juice mainder of ingredients, folding in 1 cup heavy cream, whipped the cream last. Refrigerate. This Soften gelatin in cold water, add keeps ·for days. hot broth (may use 2 chicken Mrs. Ida Gregaire cubes in hot water.) Chill gelatin until thickened, add remaining ingredients, folding in CORNED BEEF SALAD whipped cream last. Chill. Serves 14. 6 hard boiled eggs, cut up Mrs. Peg Brunk 1 cup celery, cut 1 canned corned beef, separated PARADISE DRESSING into pieces can peas, drained 1 pound sausage · pint mayonnaise, or less Small onion, minced ½ cup cut nuts (optional) ½ cup celery, diced 4 cups cooked macaroni rings 2 eggs (optional) 1 can mushroom soup Mrs. Harry Day Bread cubes Giblet broth Salt, pepper and sage to taste . Brown onion, celery and bread cubes. Mix all ingredients tho­ roughly. Rub inside of turkey with salt before stuffing. Mrs. Alf Jacobson

PINEAPPLE SALAD 1 can crushed pineapple 1h pound marshmallows, quarter- ed 1 cup cocoanut l cup sour cream Mix all ingredients and let stand overnight in refrigerator. Mrs. Bill Dawley

-244- J'/1/'J.PU/CIIES ti ' ..i/lR-:B-11.

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-245- ADDITIONAL RECIPES

-246- • a � WESTERN SANDWICHES FILLED SANDWICH � 3 pounds ring bologna (coarse 1 cup tuna or fine) 1 cup celery, cut fine !it ¾ pound American cheese ½ pound soft cheese cubed ¼ cup prepared mustard (American) � l /3 cup salad dressing little grated onion Sweet pickles and onion to your ¼ cup pimento ½ cup catsup � taste Grind bologna, cheese, pickles ¼ cup salad dressing and onion. Mix with mustard and ¼ cup chopped sweet pickles • dressing. Put in hot dog buns, Salt wrap in tin foil and seal ends. Mix ingredients, fill hamburger t9 Bake in oven at 325 degrees for buns, heat for 20 minutes at 350 25 minutes. Makes about 24 sand­ degrees in a foil lined roaster � wiches. -Marie Goodman or pan, or wrap individually in foil. -Mrs. Tom Emigh .. CHEESE SANDWICH SPREAD � , ¼ pound cream cheese HOT SANDWICHES 1 teaspoon onion pound minced ham or bologna , ½ bottle of pimento or less % pound American cheese 3 eggs hard boiled ¼ cup mustard � 1 tablespoon sugar 113 cup salad dressing 1 tablespoon flour 1 · tablespoon onion 1 tablespoon butter 2 tablespoons sweet pickle , ½ cup cream or Half and Half Grind meat and cheese. Grind ½ teaspoon salt � or cut pickle and onion. Mix to­ Put cheese, onion, pimento and gether. Spread generously be­ eggs through grinder. Boil sugar, tween wiener or hamburger buns • flour, butter, cream and salt t-o and wrap in aluminum foil. Bake gether until thick and mix all in 325 deqree oven for 25 min­ 9 together while hot. utes. (Do not overheat). Serve Mrs. Charles Newberg hot. Mrs. Herbert Clementson • QUICKIE BAKED SANDWICH .. 1 cup cubed cheese A.LL AMERICAN HAMBURGER 3 hard cooked egqs, chopped • 1 7-ounce can tuna or chicken 1 pound hamburger 2 teaspoons chopped green pep- 1 teaspoon salt per ½ teaspoon pepper • 2 teaspoons chopped onion 1 egg 2 small chopped pickles 2 tablespoons chopped onio:n .. 3 chopped olives 1 teaspoon fat ½ cup salad dressing Combine hamburger, salt, egg • Combine all ingredients and and onion thoroughly. Shape into spread on hamburger buns. Wrap 4 tliick or 8 thin patties. Place on • buns in foil and place in sl�w broiler and brown one side, turn oven 250 degrees for 30 minutes. to brown .the other side. • Mrs. R. E. Grant Catherine Kelley • -247- SLUSHBURGERS TAVERNS cup water, optional 1 pound ground beef medium onion chopped, or onions, cut up more 1 teaspoon mustard 1:yl cup catsup 1 teaspoon brown sugar j 1 ½ teaspoon chili powder ½ teaspoon vinegar :2 pounds hamburger ½ can tomato sauce j2 teaspoons prepared mustard ketchup, as preferred ' l teaspoon sugar, optional Brown meat and onions. Let sim­ 1 scant tablespoon salt mer one hour, stirring occasional­ 11 teaspoon vinegar, opticnal ly. Drain ott extra juice Cook for 7 minutes, water, onion, Mrs. Russell ;Hanson catsup and chili powder. Add DEVILED FRANKS remaining ingredients, cook 30 minutes more. Let simmer over Simmer in 2 tablespoons oil: water to reheat. Freezes well. 1/4, cup chopped onion Mrs. Lincoln Twedt, Mrs. Lloyd 2 tablespoons chopped green Shoemaker, Mrs. Dallas Freed pepper 2 tablespoons brown sugar ¾ cup catsup 2 tablespoons prepared mustard SPOONBURGERS 1 teaspoon salt 1 tablespoon Worcestershire 1 ½ pounds ground beef sauce. ½ cup chopped onion or more Add 1 pound wieners, simmer 15 2 tablespoons fat minutes. Make 3 or 4 slits diag­ 1 can chicken gumbo soup onally in wieners so that the 2 tablespoons catsup, optional sauce cooks through. Serve in 2 tablespoons prepared mustard, hot dog buns. Good for teen-age optional party. -Mrs. Tom Emigh ½ teaspoon salt ¼ teaspoon pepper Brown meat in hot fat. Add onion and cook until golden brown. Add remaining ingredients. Sim­ mer over low heat about 30 min­ .. utes. Serve on hamburger buns. Serves· 6 to 8.-Mrs. Earl Wagner, Mrs. Oscar Berg, Mrs. A. L. The­ lin

BASIC CHEESE SPREAD cup cheese (Velveeta) ½ cup cream 1 well beaten egg Cook over double boiler until smooth and thickened. Mrs. Waldemar Peterson

-248- ...... THAT

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-249- ADDfflONAL RECIPES

-250- ..• • ..• • • • • TOMA TO APPETIZER HORSERADISH SAUCE No. 2 can (2 ¼ cups) tomato For Ham juice • 3 tablespoons lemon juice ¼ cup horseradish, drained ¾ teaspoon salt 1 teaspoon sugar • ¼ teaspoon celery salt ¼ teaspoon pepper 1 tablespoon vinegar 1 teaspoon Worcestershire Sauce • ½ cup cream, whipped. Combine and chill. Should be .used soon after mak­ Makes 4 to 5 se.rvings • ing. -Mrs. A. R. Anderson Edith Nelson .LEMONADE SYRUP • A GOOD APPETIZER Grape juice over pineapple sher­ 4 cups sugar • bet-Mrs. Wilton E. Bergstrand 2 cups boiling water 1 ½ cups fresh or canned lemon LEMON SAUCE ju_ice • Dissolve sugar in boiling water. Mix: ½ cup sugar 1 tablespoon cornstarch When cool, add lemon JUlce. • ¼ teaspoon salt Pour into fruit jar and store in ¼ teaspoon nutmeg (option- refrigerator. This · will keep in­ • al) definitely. When ready to use, Add gradually: 1 cup boiling wa­ dilute with cold water .to suit • ter, and cook until clear. Remove taste. Add crushed ice or ice from fire and add 2 tablespoons cubes to chill. • butter, 1 ½ tablespoons lemon Mrs. Walter Swanson juice. -Mrs. Henry Groon ICE MOLD • RAISIN CAKE nLLING Select mold to fit punch bowl. ½ cup sugar Pour ¼ full of punch. Freeze un­ • ½ cup sour cream til mushy, then arrange cherries 1 egg and other fruits, whole or sliced, • ½ cup chopped raisins and freeze solid. Fill mold with ½ cup chopped nut meats liquid same as punch. Freeze • ¼ teaspoon salt thoroughly. Invert and float in Boil ingredients, stirring constant­ punch bowl. Garnish with mint, ly until thickened. Spread on sliced strawberries, etc. The mold cake while hot. flavors, decorates and chills the Mrs. John E. Larson punch. -Mrs. Walter Swanson

-251- SOUR CREAM DRESSING SPARKLING FRUIT PUNCH FOR BAKED POTATOES Fills 50 4-ou.nce cups cup dairy soured cream 6-ounce can frozen lemonade ½ teaspoon horseradish 6-ounce can frozen orange juice ½ teaspoon salt 6-ounce can frozen pineapple 1 tablespoon chives juice ½ teaspoon paprika 2 46-ounce cans fruit punch dash of garlic salt (about ¼ tea- 2 quarts water spoon) -Mrs. Selmer Lind sugar 2 1-quart bottles gingerale 1 1-quart bottle soda Fresh fruits RASPBERRY FLOAT PUNCH Combine first 5 ingredients and 3 packages raspberry jello mix in sugar to taste. Add ginger­ 4 cups boiling water ale and soda just before serving. 1 ½ cups sugar Garnish with fresh fruit. If one 4 cups cold water uses citrus fruit, remove rind. ½ cup lime juice (optional) 2 ¼ cups -orange juice 1 ¼ cups lemon juice SAUCE FOR PLUM PUDDING 1 quart ginger ale 1 tablespoon cornstarch 2 10-oz. packages frozen • rasp- ½ cup sugar berries 2 tablespoons vinegar Dissolve jello in boiling water. 1 tablespoon butter Add sugar, cold water and juices. 1 cup boiling water Chill. When time to serve, pour Nutmeg punch into punch bowl. Add gin­ Mix w.ell the cornstarch, sugar, ger ale and frozen raspberries. vinegar and butter. Stir in the Stir until raspberries are partially boiling water and cook until thawed. Makes about 4 quarts. thick.· Sprinkle nutmeg over top. Mrs. Al Hansen Albert Coon HUSH PUPPIES . 1 ½ cups corn meal ONE PAN EASY SPAGHETTI 1,� cup sifted flour package spaghetti 1 teaspoon salt pound ground beef 1 teaspoon sugar Onion to suit taste 2 teaspoons baking powder (or Salt and pepper to tasie more) 1 can cream of tomato soup ¾. cup milk 1 can cream cf mushroom soup 1 egg 1 small can tomato paste I I 1 medium onion, grated if desir- Pinch of sweet basil ed ,_ 1 tablespoon brown sugar . I Heat fat in fryer to 375 degrees. Cook spaghetti and drain. Brown Mix together dry ingredients. Add beef and onion. Mix all ingredi­ · I milk ·and egg, beat until smooth. ents and simmer for few minutes. Blend in onion. Drop with table-­ Mrs. John Elofson spoon in hot fat. Fry until golden brown 2 or 3 minutes. Drain on absorbent paper. Mrs. Amy Soderman

-252- . =­ GERMAN SWEET CHOCOLATE ROASTING DUCK CAKE Stuff with raisin-bread-stuffing. :.a Baste duck every ½ hour with ½ 1 package German sweet choco- an orange. Squeeze the orange late juice on the duck and rub in the .. ½ cup boiling water pulp. Lay rinds in with duck. 2 1 tablespoon vanilla oranges for a small duck. The .. Pinch of salt gravy will be delicious. 4 1 cup shortening Mrs. Herbert Eggiman 2 cups sugar 4 eggs 1 cup buttermilk SWEDISH MEAT BALLS .. 2 ½ cups cake flour 1 teaspoon soda ¾ pounds beef Melt chocolate in boiling water. ¼ pound lean pork .. ¼ pound veal (optional) Cream shortening and sugar. Add ½ cup milk .. beaten egg yolks. Add ¾ cup of ½ cup bread crumbs • buttermilk alternately with sifted 2 teaspoons salt flour. Dissolve soda in ¼ cup of ¼ teaspoon pepper � buttermilk and add to creamed 2 tablespoons minced onions mixture. Add salt and vanilla. 2 eggs and butter Stir in chocolate. Fold in beaten Grind meat fine, beat eggs and egg whites. Bake in 3 9-inch pans pour over bread crumbs. When .. at 350 degrees from 20 to 25 min­ soft, mix with meat and work well utes, or until done. together. Add spices and the on­ ion which has been fried in but­ .. Filling ter, without browning. Work to­ • 3 egg yolks gether until light and fluffy with � 1 tablespoon flour an ordinary potato masher. Form 1 cup cream or large can evap- into small balls, brown in butter orated milk and add a little hot water while 1 ½ cups sugar simmering. Serve with the brown .. ¼ teaspoon salt gravy made from the drippings. 4 1 stick butter Mrs. Ard Wilbert ¾ cup pecans, chopped � 1 ½ cups flaked cocoanut Combine all ingredients except FRUIT PUNCH � pecans and cocoanut. Gook and stir over medium heat until thick­ 3 large size cans pineapple juice ened, about 12 minutes. Add p& 3 cans Hawaiian punch cans and cocoanut. Beat until 2 cans orange base .. thick enough to spread. 1 ½ cups sugar Mrs 1 ½ quarts gingerale . Andrew Torkelson 1 pint strawberries to float on top .. Combine pineapple Jmce, Ha­ waiian punch, orange base and .. sugar. This may be done hours before serving. Add gingerale .. and strawberriees before serving. Serves 35. .. Mrs. Walt Borgen a• -253- ADDfflONAL RECIPF.S

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