Curry of Pork and Green Tomatoes

2 cupfuls of chopped lean cooked pork
1 quart of skinned sliced green tomatoes
1 cupful of sliced onions
2 tablespoonfuls of pork drippings
1 teaspoonful of curry powder
Salt

Cook the onion in the drippings for a few minutes, add the green tomatoes, cover, and cook until tender. Add the pork, curry powder, salt to taste, and 2 or 3 tablespoonfuls of brown meat juice from a roasting pan, or about 1/2 cupful of brown gravy. Cook until thoroly heated and serve in a ring of hot boiled rice. Tart apples may be used instead of the green tomatoes.

Mrs. M.J.B.

(From Successful Farming magazine, dated September 1930)

Plum Conserve

2 pounds of plums (any variety)
1 orange
3 cupfuls of sugar
1/4 teaspoonful of salt
1/2 cupful of nut meats

The plums may be seeded, left whole, or chopped. Place in a preserving kettle, add the juice from the orange, the orange rind put thru a food chopper, the salt and sugar. Cook slowly until of the right consistency. Add the nut meats and let come to a boil. Pour into hot sterilized jars and seal. Seeded raisins may be added without any addition of sugar. One-third chopped apples may be substituted in place of the plums and makes a milder flavored conserve.

Mrs. R.C.
(From Successful Farming magazine, dated September 1930)

Stuffed Cucumber Salad

Pare medium large cucumbers and soak in salt water 1 hour or more. Make a filling of cottage cheese, seasoned with salt, pepper, pimentos, onion, and mayonnaise. Cull out centers from cucumber and fill with the cheese mixture. Slice and serve on lettuce with mayonnaise.

V.M., Mo

(From Successful Farming magazine, dated September 1930)

Stuffed Tomatoes

Remove seed from large ripe smooth tomatoes. Turn them upside down and set on ice to chill. Sprinkle inside with salt and fill with crisp celery, cucumber, and onion cut rather fine. Cooked diced meat or fish may be added. Serve on lettuce leaves topped with mayonnaise dressing.

V.M., Mo

(From Successful Farming magazine, dated September 1930)

Blueberry Biscuits

2 cupfuls of flour
4 teaspoonfuls of baking powder
4 tablespoonfuls of shortening
3/4 cupful of Blueberries
1/2 teaspoonful of salt
7/8 cupful of milk
3 tablespoonfuls of sugar

Sift together the flour, baking powder, and salt. Mix in the shortening with a fork, add the milk to make a soft dough, soft enough that the biscuits may be dropped. Slightly more milk than the 7/8 of a cupful may be needed, since flours vary. Wash the blerries and drain them thoroly. It is better if they are almost dry. Mix them with the sugar and sprinkle them with a little flour (less than a tablespoonful). Add to the biscuit dough. Mix thoroly but quickly. Drop by spoonfuls on greased baking sheets, or in muffin tins and bake in a hot oven for 12 to 15 minutes.

(From Successful Farming magazine, dated September 1930)

Devils Food Cup Cakes

You can whip up these delicious little cup cakes without making the tiniest dent in your sugar supply. Sift together 2 1/2 cups flour, 1 teaspoon baking powder and 1 teaspoon salt. Beat 1 1/2 cups strained honey and the yolks of 2 eggs. Add 1 cup sour cream and 1/2 cup sour milk. Beat well. Dissolve 1 1/2 teaspoons soda in 1/2 cup boiling water and stir the hot soda water in 1/2 cup cocoa. Add one half of the flour to the original mixture, then add the hot cooked cocoa and beat again. Add the remainder of the flour, 1 1/2 teaspoons vanilla and lastly add the beaten egg whites slowly. This recipe makes 18 cup cakes. Bake 3/4 of an hour in a pretty hot oven for a loaf cake and 20 minutes for layers, or as cup cakes for 35 minutes.

They're Good

Nebraska

Golden Salad Supreme

This is the best salad I've ever tasted and I've eaten salads a-plenty! Mix together lightly, 3 oranges, diced; 1 apple, diced; 2 bananas, diced; 1 cup crushed pineapple, 1/2 pound marshmallows, 1/2 cup English walnuts, 1 cup maraschino cherries with juice. Chill in the refrigerator and when ready to serve, mix into this whipped cream and mayonnage mixed together to suit taste. Swell? You betcha!

Oh-Pal

Nebraska

Corn and Salmon Loaf

My family is especially fond of this oven dish. Flake 1 pound can of salmon and remove the bones. Add 3 eggs and 2 1/2 cups canned corn. Mix well together. Add 24 crackers rolled fine. Salt and pepper to suit taste. Bake in a buttered baking dish.

Lillie

Kansas

Salted Corn

A "before-and-after" recipe for corn - how to can it now and what to do with it next winter.

Boil corn on cob until tender, about five minutes. Cut from cob and add 1 pint salt to each 3 pints of corn. Stir to mix thoroughly and when cold, pack in clean glass jars. When ready to use freshen by placing 3 quarts water to each quart corn in a large kettle. Bring to boil, and repeat the process three times. Pour thru a colander. Heat corn, seasoning with 1 tablespoon sugar, 1 tablespoon flour, 1/2 cup cream, and butter the size of a walnut.

Lady Alice

Colorado

Coconut Drop Cookies

A "hit-the-spot" cookie! Sift together three times 2 cups flour, 2 teaspoons baking powder, and 1/2 teaspoon salt. Into mixing bowl put 1 egg and beat well; add 1 teaspoon orange extract or 1 teaspoon orange juice, grated rind of 1/2 lemon, 1 cup shredded coconut, 1/2 cup golden table syrup, and 1/4 cup melted shortening. Blen well, and drop by teaspoonfuls on a well-oiled pan. Bake at 350 degrees F. 12 to 15 minutes.

H.L.L.

Iowa