1 c. raw bacon
1 onion, chopped
3 tbsp. flour
1 1/2 c. water
2/3 c. vinegar
1/2 c. parsley, minced
2/3 c. sugar
2 tsp. celery seed
6 c. nearly done red potatoes, sliced

Saute onion and bacon together, then add flour and cook together for one or two minutes. Mix water, vinegar, parsley, sugar and celery seed and add to bacon mixture. Pour over nearly done potatoes and bake for 45 minutes in a 375 degree oven.

2 c. cooked turnips
2/3 c. bread crumbs
1 tbsp. oleo or margarine
2 tbsp. brown sugar
1 c. milk
1 egg
Salt and pepper

Cook turnips until tender. Drain, mash and then add 1/2 cup bread crumbs, saving rest for top. Add egg, sugar, milk, salt and pepper to taste. Mix together; pour into greased baking dish. Dot with butter and rest of crumbs.
Bake 45 minutes at 375 degrees.

3 Golden Tasty Apples, chopped
3 Red Tasty apples, chopped
1 can (20 oz.) pineapple chunks or tidbits, drained, reserve juice
Small amount of chopped celery
White grapes, as many as you like
Chopped English walnuts
1/2 c. coconut

Take 1 cup pineapple juice, 2/3 cup sugar, 2 tablespoons cornstarch, dash of salt. Cook, stirring constantly until thickened. Set aside to cool. Mix fruit and other ingredients together. Pour cooled dressing over fruit. Refrigerate.

1 med. head cabbage (chopped)
1 carrot, small slices
2 sm. onions, cut in rings
1 c. celery
1 green pepper
1/2 c. vinegar
1 1/2 c. sugar
1 tsp. mustard seed
1 tsp. celery seed
Salt and pepper

Mix vinegar, sugar, mustard seed, celery seed, and salt and pepper in separate bowl. Mix all ingredients well. Pour over veggies, store covered in refrigerator.

1 lg. head broccoli, broken into small flowerettes
1 med. onion or about 1/2 c. chopped onion
8 to 10 slices bacon
1 c. mayonnaise
1/4 to 1/2 c. sugar
2 to 3 tbsp. vinegar
1/2 c. raisins
1/2 c. nuts (optional)

Cut bacon into bits and fry crisp. Mix together mayonnaise, sugar, vinegar, bacon and raisins. Pour over broccoli and onions. Mix well. Let stand at least 1 hour or more before serving.

1 med. cabbage, 4 lbs.
1 med. onion
1 c. sugar
–DRESSING-
1 c. vinegar
1 tsp. salt
1 tsp. celery seed
1 tsp. sugar
1 tsp. mustard
3/4 c. oil

Shred cabbage and onion; add sugar and let stand. Combine all ingredients and bring to a boil for 3 minutes. Let cool. Add to cabbage mixture. Then refrigerate overnight. Will keep long.

2 lbs. cut up chicken
5 c. water
1 med. onion, chopped
2 tbsp. chopped parsley
1/2 c. chopped celery
2 c. corn
Salt and pepper
1 c. flour
1 egg, beaten
1/4 c. milk

Simmer chicken in boiling water, remove bones and skin. Strain the stock. Return to pot, add onions, celery and corn. Simmer till vegetables are tender. Mix flour with egg and milk. Rub mixture with fork till it crumbles.
Drop crumbs in soup. Cook 10 more minutes covered. Serves 3 to 4.

3 lb. chicken
2 qts. water
2 tsp. salt
1 1/2 c. chicken stock
2 c. celery, chopped
2 c. carrots, chopped
1 tart apple, chopped
1 c. onions, chopped
Dash pepper
4 c. egg noodles

Place chicken in kettle with 2 quarts water. Cover until tender (about 2 hours). Remove chicken from kettle and strain broth. Debone chicken and return to kettle with strained broth. Add chicken stock, celery, carrots, apple, onions, and pepper and cook until vegetables are tender. Add noodles and cook 8-10 minutes.

1/2 c. finely chopped onion
1/2 c. finely chopped celery
1/2 c. finely chopped carrots
1 c. diced potatoes
1/2 c. margarine
1 c. chicken broth

Cook until vegetables are tender. 1 large loaf dried bread cut into cubes. 1 tsp. salt 1/8 tsp. pepper 1 c. milk 1 c. chicken broth 2 c. finely chopped chicken, cooked Add to vegetable mixture and mix thoroughly. Add more broth if necessary. Bake 35-45 minutes at 350 degrees.

8 oz. noodles, cooked
2 c. cooked chicken, cubed
2 c. chicken broth (can used canned)
1 c. milk
1 can mushrooms
2 tsp. salt
1/2 tsp. pepper
1/2 c. margarine
1/3 c. flour
1/3 c. grated Parmesan cheese

Melt margarine, then add flour and stir until smooth. Gradually add milk and broth, then seasonings and mushrooms. Combine chicken, cooked noodles, and prepared sauce. Place in ungreased 9 inch x 13 inch x 2 inch baking pan and top with Parmesan cheese.