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Sorry gals, the vintage Hershey's recipe booklet sold. Now I am offering the following: Prize Winning Recipes - For those of you who love the sweet rich taste of rich bakery treats, you are going to want this pamphlet.  I am offering a 1952, Pillsbury's 4th Grand National $100,000 Recipe and Baking Contest booklet. This is a nice collection of bakery recipes from that era. I do not sell on Ebay.  I sell my vintage cookbooks here. The rest of this page will contain excerpt of the pamphlet - intended to help sell this pamphlet.  As soon as the booklet is gone, so will the recipes and information on this page. The booklet is old, the staples have come out of the cover.  The cover has a piece missing, is a little dull from age, and the cover is no longer attached to the booklet.  But who cares, the recipes are the most important thing. From the booklet,, "Mrs. Harlib puts together chocolate, nuts and a rich brown sugar cookie mixture in an entertaining and unusual shape.  A snap to make!"  They are talking about her Snappy Turtle Cookies which won $25,000.00 back in 1952.  Those were some Turtle Cookies.  They even look like Turtle Cookies in the book's photos. In this book you will find carefully tested recipes for your favorite cakes, cookies, pies and many others you have never tried.  As you make them in your kitchen, you'll like the easy to prepare recipes with Pillsbury's Best Enriched Flour, and the rich, mellow flavor derived from Calumet Baking Powder.

Home. Angels and Devils. Apple Recipes Barbeques Beef Dinners and Steaks. Breads, Muffins, and Rolls. Cake Recipes. Candy. Casserole Dishes Carry In Dishes Chili Recipes Chow Mein Cobbler & Crisp Recipes Cookies. Dips and Party Mix Recipes Fish, Shrimps, & other Swimmers Fudge. Gravy - Gravies Helpful Hints Italian Ice Cream Recipes Jams, Jellies, Marmalades Lunch Box Sandwich Spreads Marshmallows Mexican Pancakes, Hotcakes, BuckWheats and Syrups Pickles and Picklers Pies From Scratch. Popcorn Recipes Porkchops, Piggies, and other Oinkers Potato, Potatoes Pudding Salad Recipes. Sandwich Recipes Sauces, Condiments Sauerkraut Scary Recipes Soups and Chowders Uncategorized Unusual Recipes Vegetable Bin Vintage Recipe Books Coconut Recipe Booklet - 1948 Vintage Molasses Booklet Other Booklets Vintage Pillsbury Pamphlets Old Calumet Recipes

As a piece of recipe history, this book is interesting. The writing is humorous by today’s standards. The booklet goes on to say....... Paper-thin slices of a whole lemon go into the creamy filling of this unique pie.  A delicate, crispy crust with cinnamon sugar glaze goes on top.  You bake the filling and crust together.  No meringue to make. We know you will like these recipes, and we hope they will find a place in your daily and entertaining menus. I love these old vintage recipe books, the graphics are very cool, very retro, very take you in the "Wayback Machine".  Remember the Wayback Machine...lol I loved the 50's and 60's and although I have the phone they promised us then, I still don't have the flying car, the jet pack, or the kitchen robot. Here are some recipes, where pen was put to paper, collected from the same time period, the 1950's.  I love to collect old recipes from the 1950's, 60's, and 70's.  It just reminds me of home.

Purchase the book and get all the recipes in the 1952 Grand National $100,000  Baking Contest Winning Recipes Only 14.95 with shipping included.

Read, "The Story of the Missing Cookie Jar" by PenVampyre.  A delightful little Christmas story with mouthwatering  recipes for the most wonderful time of the year! Read "Santa and the Magic Key".  An entertaining story for the holidays, plus recipes for your Christmas.  A story by Robin Wallace. Read "Easter and Where NOT to Hide Eggs"  Memories of Easters past and a few vintage recipes. Logan's Halloween Story -The original story won first place in sixth-eighth grade division of Southeastern Middle School, 2005 by Logan Lyon Food and Genealogy.  A story By Robin L. Wallace.  Our lives, our families, our very history's are defined by the foods we eat. Family Reunion Recipes. "The Fourth of July and Other Disasters" (With Apologies to Jean Shepherd) By Robin L. Wallace A short story by Suellen Fry.  Memories of my father and his version of Kickapoojoyjuice.

This booklet is filled with one scrumptious recipe after another.  I will share some of these recipes with you, but to get the rest, you will need to buy the booklet.  You know, if the ladies were winning money with these recipes, your family will just love what you bake. The first recipe follows: This Peanut Brittle won $1,000 in 1952.  "It was Mrs. Hamlon showing off her Peanut Brittle Cookies after they had won the prize.  They looked and tasted very much like old-fashion peanut brittle candy."  the author writes.  They go on to say, "You don't roll or shape these simply prepared cookies.  Just spread brown sugar cookie dough in a pan and bake.  Then break into irregular pieces.  That's all there is to it!" Bake at 325 degrees F. for 20 to 25 minutes.  Makes about 2 dozen cookies Sift together: 1 cup sifted Pillsbury's Best Enriched Flour - 1/4 teaspoon soda - 1/2 teaspoon French's Cinnamon Cream: 1/2 cup butter or other shortening add gradually 1/2 cup firmly packed brown sugar, creaming well Blend in: 2 tablespoons beaten egg and 1 teaspoon French's Vanilla; beat well.  (Reserve remaining egg.) Add: 1/2 cup salted peanuts, finely chopped, and dry ingredients.  Mix thoroughly. Spread: or pat dough on greased baking sheet to a 14x10-inch rectangle.  Brush with remaining 1 tablespoon egg. Sprinkle: 1/2 cup salted peanuts or other nuts Bake: in slow oven (325 degrees F.) 20 to 25 minutes.  Do not over-bake.  Cut or break into pieces while warm. If you use Pillsbury's Best Enriched Self-Rising Flour (sold in parts of the south), omit soda.

Now here are some great recipes from the booklet.  If you want the rest, you will have to purchase the booklet. Chocolate Pixies Senior Winner by Mrs. John L. Parisot, Marseilles, Illinois They taste like black walnut brownie bars and look like old-time molasses cookies with "cracked" tops.  Mrs. Parisot outlines the cracks by rolling the cookies in confectioner's sugar before baking. Bake at 300 degrees F. for 18 to 20 minutes.  Makes 3 dozen cookies Sift together: 2 cups sifted Pillsbury's Best Enriched Flour, 2 teaspoons Calumet Baking Powder and 1/2 teaspoon salt Melt 1/4 cup butter or margarine and 4 squares (4oz) chocolate in saucepan over low heat.  Remove from heat.  Cool slightly. Blend in 2 cups sugar and 4 eggs, one at a time.  Beat for 1 minute. Add 1/2 cup black walnuts or English walnuts, chopped, and the dry ingredients.  Mix well. Chill at least 15 minutes. Shape into balls using 1 tablespoon of dough for each.  Roll in confectioners' sugar.  Place on greased baking sheets. Bake in slow oven (300 degrees F.) 18 to 20 minutes.

Pineapple Brownies Senior Winner by Josephine Demarco, Chicago, Illinois Chewy and rich chocolate squares chock full of nuts, with a surprise layer of crushed pineapple. Bake at 375 degrees F. for 45 to 50 minutes.  Makes about 2 1/2 dozen bars. Sift together: 1 1/2 cups sifted Pillsbury's Best Enriched Flour 1 teaspoon Calumet Baking powder 1/2 teaspoon salt 1/2 teaspoon French's Cinnamon Cream: 3/4 cup butter or margarine; add gradually 1 1/2 cups sugar, creaming well. Add: 3 eggs, one at a time, and 1 teaspoon French's Vanilla.  Beat well. Blend in dry ingredients; mix thoroughly.Place one cup of dough in second bowl.  Add 1 cup crushed pineapple, well drained; mix well. Add 2 squares (2 oz.) chocolate, melted and cooled, and 1/2 cup nuts, coarsely chopped, to balance of dough; mix well.  Spread approximately 1 1/2 cups chocolate dough in well-greased 12x8x2 inch pan.  Cover with pineapple dough.  Drop remaining chocolate dough by spoonfuls over pineapple dough; spread carefully to cover.  Bake in moderate oven (375 degrees F.) 45 to 50 minutes.  Cut into bars or squares when cold.

Photos of the booklet.  You can see the condition and age from these.  If you need more information, please send email to starlina @ bright.net  (put the words together when you send the email - I am trying to keep the spam down.)

Here is a list of the cake recipes you will find: Banana Fruit Cake Butterscotch Dandy Cake Caramel Marble Cake Caraway Ring Cake Choco-Truffle Layer Cake Chocolate Cloud Cake Chocolate Mocha Sponge Cake Citron Jewel Cake Cloud-Topped Cakettes French Chocolate Cake Frosty Snow-berry Cake Hurry Up Spice Cake Lemon Wonder Cake Malted Coconut Marble Cake Meringue Cradle Cake Midnight Mallow Cake Parisian Sophisticates Raspberry Nut Cake Sour Cream Walnut Cake Sweet Chocolate Cake Toasty Coconut Orange Cake

Lemon Mardi Gras Squares Senior Winner By Mrs. Joseph Negrotto, New Orleans, Louisiana These bright - gold bar cookies are pictured at the right hand side of the cookie plate on page 17.  They taste tart and lemony, and pack and keep well. Bake at 400 degrees F. for 25 to 30 minutes.  Makes 2 dozen squares. Sift together: 1 1/2 cups sifted Pillsbury's Best Enriched Flour 1/2 teaspoon salt 1/4 teaspoon Calumet Baking Powder Beat: 3 egg whites until soft mounds begin to form.  Add 1 cup sifted confectioners' sugar gradually, beating well after each addition.  Continue beating until stiff, straight peaks are formed when beater is raised. Cream: 1/2 cup butter or margarine; add gradually 1 cup sugar, creaming well.  Add 3 egg yolks, one at a time.   Beat for 1 minute.  Measure 1/3 cup lemon juice.  Add alternately with dry ingredients to creamed mixture, beginning and ending with dry ingredients.  Blend thoroughly after each addition.  (With electric mixer use low speed.)  Add 2 tablespoon grated lemon rind and 1/2 cup pecans, chopped.  Mix well.  Fold in beaten egg whites gently but thoroughly.  Pour into well-greased and lightly floured 13x9x2inch pan.  Bake in moderately hot oven (400 degrees F.) 25 to 30 minutes.  Frost while warm; sprinkle with 1/4 cup additional pecans, chopped. Butter Frosting Cream 2 tablespoons butter or margarine.  Blend in 1 cup sifted confectioners' sugar alternately with 1 tablespoon of cream.  Beat until creamy.

I loved this recipe.  I made it myself and they came out perfect! Chocolate Tips Senior Winner by Mrs. Maguerite Dugan, Washington, D.C. The tips of the jelly filled cookie strips are dipped first in melted chocolate, then in chocolate "shot" or chopped nuts. Bake at 400 degrees F. for 6 to 8 minutes.  Makes about 4 dozen cookies. Cream 1/2 cup butter or margarine; add gradually 1/2 cup sugar, creaming well.  Add 1 egg and 1 teaspoon French's Vanilla; beat well.  Blend in 1 1/2 cups sifted Pillsbury's Best Enriched Flour gradually; mix thoroughly.  Press through cookie press, using mold with a thin, narrow slit.  Press dough in strips across greased baking sheets.  Bake in moderately hot oven (400 degrees F.) 6 to 8 minutes.  Immediately cut into 2 inch pieces and remove from sheet.  Cool; spread jelly between tow cookies, placing bottom sides together.  Dip ends of sandwich cookies in melted chocolate, then in chocolate shot or chopped nuts. Melted Chocolate Combine 1/2 cup (1/2 package) semi-sweet chocolate pieces and 1 1/2 tablespoons milk in saucepan.  Place over low heat until chocolate is melted.  Blend well. The $1,000 Toasty Coconut Orange Cake recipe by Mrs. W. C. Turley, Jr of Morgantown, W. Va. Mrs. Turley enjoys the luxury of breakfast in bed at the Waldorf.  Later in the day, her delicately flavored orange cake was awarded a $1,000 prize.  "You bake this cake, spread it while warm with orange-coconut topping, then toast it under the broiler until the coconut browns.  It's simple!", she wrote. Bake at 350 degrees F. for 35 to 45 minutes.  Makes 13x9x2inch cake. Sift together: 2 1/4 cups sifted Pillsbury's Best Enriched Flour 2 teaspoons Calumet Baking Powder 1/2 teaspoon salt 1/2 teaspoon soda Blend together 3/4 cups Homogenized Spry and 1 1/3 cups sugar, creaming well.  Add 4 egg yolks; beat for 1 minute.  Combine 3/4 cup buttermilk or sour milk and 1 teaspoon French's Orange Extract.  Add alternately with dry ingredients to creamed mixture, beginning and ending with dry ingredients.  Blend thoroughly after each addition.  (With electric mixer use low speed.)  Beat 4 egg whites until stiff but not dry.  Fold into batter gently but thoroughly.  Pour into well-greased and lightly floured 13x9x2 inch pan.  Bake in moderate oven (350 degrees F.) 35 to 45 minutes.  Spread with orange-coconut topping.  Place under broiler until golden brown, 2 to 5 minutes. Cake may also be baked in two 9 inch round layer pans.  Bake for 30 to 40 minutes.  Spread half of topping on each layer.  If you use Pillsbury's Best Enriched Self Rising Flour (sold in parts of the south), omit baking powder and salt; decrease soda to 1/4 teaspoon.  To sour sweet milk, add 2 1/2 teaspoons vinegar or lemon juice to 3/4 cup sweet milk. Orange Coconut Topping Cream together 1/4 cup butter or margarine and 1/2 cup firmly packed brown sugar.  Blend in 3 tablespoons orange juice and 3/4 cup coconut.

OOOOOOooo, here is a really good one! Midnight Mallow Cake Senior Winner by Ethel Wittenberg, Orange County, New York "Dark, moist bittersweet chocolate cake with marshmallows and sour cream in the batter and a fluffy white marshmallow frosting." Bake at 375 degrees F. for 25 to 30 minutes. Makes two 9 inch round layers. Melt 16 marshmallows (14 lb.) and 3 squares (3 ox.) chocolate in top of double boiler over hot water.  Add 3/ cup boiling water, beating constantly until smooth.  Remove from heat; cool.  Sift together 2 1/2 cups sifted Pillsbury's Best Enriched Flour, 1 1/2 teaspoons soda and 1 1/2 teaspoon salt.  Beat 3 eggs until foamy.  Gradually add 1 1/4 cups sugar, beating constantly until thick and lemon colored.  Add 1 teaspoon French's Vanilla and the chocolate marshmallow mixture.  Mix thoroughly.  Blend in 1 1/2 cups sour cream; mix well. Add dry ingredients in four additions, mixing thoroughly after each addition.  (With electric mixer use low speed.) Pour into two well greased and lightly floured 9 inch round layer pans.  Bake in moderate oven (375 degrees F.) 25 to 30 minutes.  Cool and frost. Fluffy Marshmallow Frosting Combine 2 egg whites, 3/4 cup sugar, 1/3 cup light corn syrup, 2 tablespoons water, 1/4 teaspoon French's Cream of Tartar and 1/4 teaspoon salt in top of double boiler.  Cook over rapidly boiling water, beating constantly with electric mixer or rotary beater until mixture stands in peaks.  Add 6 marshmallow, diced; beat until dissolved.  Remove from heat.  Add 1 teaspoon French's Vanilla; continue beating until thick enough to spread.

Here is a list of the cookie recipes you will find: Almond - Coconut Twinkles Apricot Thins Brazilian Jubilee Cookies Candy Lasses Cherry Malted Cookies Chocolate Almond Bonbons Chocolate Pixies Chocolate Tips Date Bow Ties Fig Chewies Golden Nut Drops Grandma's Special Tea Cookies Greek Sesame Twists Lemon Mardi Gras Squares Peanut Brittle Cookies Peanut Butter Apple Cookies Pineapple Brownies Pineapple Masquerades Sesame Circle Cookies Snappy Turtle Cookies Sour Cream Walnutties Strawberry Buttons Surprise Zookies Swedish Toscas Tea Timers Wheat Sweets

Here is a list of the Frostings and Fillings you will find in the booklet. Almond Filling Butter Frosting Butterscotch Frosting Brown Sugar Chocolate Frosting Broiled Coconut Frosting Caramel Frosting Chocolate and Vanilla Filling Chocolate Cream Cheese Frosting Chocolate Frosting Chocolate Fluff Frosting Cinnamon Glaze Cinnamon Icing Fluffy Maple Frosting Fluffy Marshmallow Frosting French Frosting Lemon Frosting Mocha Filling Nutmeg Frosting Orange Coconut Topping Orange Icing Pineapple Frosting Pink Fluffy Frosting Pink Raspberry Frosting' Speedy Caramel Nut Frosting Truffle Filling

A $2,000 winner was Miss Yvonne M. Whyte, New Bedford, Mass. To half of the cookie mixture Yvonne add nuts and chocolate and spreads it in a pan, then she covers it with graham crackers.  The other half becomes chocolate chip cookie dough for the top layer of these bars.  Cracky Bars Bake at 375 degrees F. for 20 to 25 minutes. Makes about 3 dozen bars. Sift together - 1 3/4 cups sifted Pillsbury's Best Enriched Flour, 1 teaspoon salt and 1/4 teaspoon soda Blend together - 3/4 cup Homogenized Spry and 1 cup sugar, creaming well. Add - 2 eggs; beat well. Combine - 1/3 cup milk and 1 teaspoon French's Vanilla.  Add alternately with dry ingredients to creamed mixture. Place - one thirds of batter in second bowl.  Add 1 square (1 oz.) melted chocolate and 3/4 cup walnuts, chipped.  Spread in two well-greased 8x8x2 inch pans or one 13x9x2 inch pan. Arrange - 9 double graham crackers over batter in pans. Add - 3/4 cup semi sweet chocolate pieces to remaining two thirds of batter.  Drop by spoonfuls over graham crackers and spread to cover. Bake in moderate oven (375 degrees F.) 20 to 25 minutes.  Cut into bars or squares when cool. If you use Pillsbury's Best Enriched Self Rising Flour (sold in parts of the south), omit salt and soda;  increase baking time to 30 to 40 minutes.

Here is a list of the Main Dishes Dinner Bell Corn Pie Down East Crabmeat Pie Liver and Onion Dinner Pork and Corn Bread Bake Pork and 'Tater Pie Salmon-Cheese Pie Waffle Enchiladas

Here are the Yeast Bread Recipes you will find. Apple Roll-Ups Cornmeal Fan-Tans Doughboys Garlic Cheese Toast Hamwiches Hey Gang Snack Buns Lucky Apple Coffee Cake Old-Fashioned Nut Loaf Peanut Butter Bread 'N' Rolls Quick Breads listed are: Cheese Caraway Nips Cheese Nibblers Cheese Nut Loaf Cranberry Crisscross Coffee Cake Crunchy Caramel Pecan Loaf Merry Mince Brown Bread Orange Prune Coffee Cake Orange Upsidaisies Peppy Apple Cheese Bread Pineapple Bake Ins Pies are as follows: Apple Butter Pumpkin Pie Banana Split Pie Caramel Candy Pie Coconut Crunch Pie Fig Nut Foldovers Fruit n Cream Pie Golden Nugget Orange Pie Hidden Treasure Tarts Marmalade Mince Pie Orange Fluff Pie Pea-Co-Nut Pie Peanut Scotch Pie Rhubarb Crumble Pie Two-Crust Slice O' Lemon Pie Desserts include: Apple Peanut Spoon Dessert Blushing Beauty Dumplings Delicate Meringue Tarts Fruit Filled Gingerbread Lemon Dream Dessert Magnolia Manor Dessert Penuche Topped Cake Rainbow Cream Whips Saucy Sundae Cakes Spun Gold Apricot Dessert Strawberry Puff Ring Venetian Cream Filled Layers

Merry Mince Brown Bread Senior Winner Lettie L. Spencer, East Greenwick, Rhode Island "Mincemeat and cornmeal give an old-fashioned brown bread a new-fashioned flavor.  Easy to put together.  Delicious warm or cold, buttered or plain." she wrote. STEAM for 2 hours.  MAKES 3 loaves. Sift together 1 cup sifted Pillsbury's Best Enriched Flour* and 1 teaspoon soda Add 2 cups Pillsbury Cornmeal Blend in 2 cups milk, 1/3 cup dark molasses; mix well. Fold in 1 cup prepared mince meat Pour into three greased No. 2 cans or mold, filling 2/3 cull.  Cover tightly by tying several thicknesses of waxed paper or aluminum foil over tops. Place pans on rack in steamer.** Add boiling water to half the depth of mold.  Cover.  Keep water at boiling point.  Do not remove cover during steaming process. Steam for 2 hours.  Cool. *If you use Pillsbury's Best Enriched Self-Rising Flour (sold in parts of the south), omit soda. **If desired, bread may be steamed in a pressure cooker.  Follow directions with cooker.

Blushing Beauty Dumplings Senior winner by Mrs. Will Lutzenberger, St. Louis, Missouri "Tart pie apples are peeled, wrapped in jackets of orange pastry, then basted with bright red apple syrup as they bake." she wrote. Bake at 350 degrees F. for 50 to 60 minutes.  Makes 6 dumplings. Peel and core 6 tart baking apples, medium size Combine apple peelings and 1 1/2 cups water in saucepan.  Cover; cook until tender, 5 to 10 minutes.  Drain juice and to it add 1/2 cup sugar.  Cover and cook 10 minutes.  Remove from heat; add 1/4 teaspoon French's Red Food Coloring.  Set aside. Sift together 1 1/2 cups sifted Pillsbury's Best Enriched Flour* and 1/2 teaspoon salt Cut in 1/2 cup Homogenized Spry and 1 teaspoon grated orange rind until particles are the size of small peas. Sprinkle 5 to 6 tablespoons cold orange juice over mixture, tossing lightly with fork until dough is moist enough to hold together.  Form into a ball. Roll out on floured pastry cloth or board to 18x9 inch rectangle.  Cut into 9x3 inch strips.  Wrap strip around each apple, sealing tightly at bottom only. Combine 2 tablespoons sugar and 1 teaspoon French's Nutmeg.  Place 1 teaspoonful in center of each apple.  Top with 3 tablespoons butter or margarine (1/2 tablespoon on each). Place in 12x8 inch baking pan.  Pour reserved syrup around dumplings. Bake in moderate oven (350 degrees F.) 50 to 60 minutes.  Baste with syrup after baking 40 minutes.  Serve warm, plain or with cream. *If you use Pillsbury's Best Enriched Self Rising Flour (sold in parts of the south), omit salt

In case one of your relatives are among the recipe winners in this booklet, you will find names listed below, some recipes include the ladies photos: Mrs. Charles M. Reppert, Port Washington, N.Y. Mrs. Stephen A. Hornung, New York, N.Y. Mrs. John Hamlon, Fergus Falls, Minnesota Mrs. D.P. Newquist, Nashville, Tennessee Mrs. Jesse Rosoff, Pasadena, California Mrs. Philip Marion Delham, Salt Lade City, Utah Mrs. John L. Parisot, Marseilles, Illinois Lois Elaine Devitt, Pleasantville, New York Mrs. John E. Mathews, Charlotte, N.C. Mrs. Don Tierney, Fort Wayne, Indiana Mrs. Fred T. Rogers, Palatine, Illinois Mrs. W.H. Bergmann, Louisville, Kentucky Mrs. E. Martinson, Detroit, Michigan Ellen Daugherty, Santa Ana, California Josephine Demarco, Chicago, Illinois Mrs. Joseph Negroto, New Orleans, Louisiana Mrs. Walter A. Yaeger, Racine, Wisconsin Marlene Paulson, Fosston, Minnesota Sharon Talbot, Tampa, Florida Mrs. Milton C. Olson, Elsmere, New York Ellen Halstead, Somerville, New Jersey Mrs. Lillian Carnes, Indianapolis, Indiana Mrs. Clara B. Walker, La Grande, Oregon Mrs. F.H. Speers, Midland, Texas Mrs. Andy Pappas, New Rochelle, New York Mrs. Marguerite Dugan, Washington, D.C. Mary Janssen, Oak Park, Illinois Mrs. W. C. Turley, Jr., Morgantown, W. Va. Mrs. Loay Wilshire, Wichita, Kansas Mrs. Marian Splet, Philadelphia, Pennsylvania Mrs. Alice Hartsuyker, El Monte, California Mrs. Lorraine M. Horst, Westbury, New York Mrs. Robert L. Mayer, Miami, Florida V. Claire Nelson, Stamford, Connecticut Ruth Roitman, Chicago, Illinois Deanne Froidcoeur, Gibson City, Illinois Mrs. Marguerit Marks, Camden, New Jersey Mrs. Warren H. Thorpe, Macon, Georgia Ethel Wittenberg, Orange County, New York Mrs. Walter Spracklen, Nokomis, Illinois Mrs. Erwin Kleine, St Louis, Missouri Louise A. Drake, Battle Creek, Michigan G Edward E. Olson, Baldwin, Michigan Mrs. Audrey Durey, Manchester, Connecticut Mrs. Bessie R. Kent, Los Angeles, California Mrs. Malvin H. Abrams, Seattle, Washington Mrs. T.J. Cruickshjank, Coos Bay, Oregon Miss Yvonne M. Whyte, New Bedford, Mass. Miss Janet Winquest, Holdrege, Nebraska Miss Lynn Fernald, St. Cloud, Minnesota Mrs. Jack Meyer, Miami, Florida David Ratzlaff, Wayne, Nebraska Mrs. Gladys M. Dole, Portland, Maine Mrs. Loretta Secret, Monrovia, California Dorothy G. Kent, Sunbury, Pennsylvania

Mrs. Mrs. Robert Wellman, Kenosha, Wisconsin Mrs. Lillian Leonard, Guthrie Center, Iowa Mrs. Land Misenheimer, Grand Rapids, Mich. Mrs. W. D. Davidson, Birmigham, Alabama Lettie L. Spencer, East Greenwich, Rhode Island Mr. Franklin D. Zook, San Francisco, California Mrs. Jean L. Davis, Vienna, West Virginia Ellen M. Ryynanen, Hancock, Michigan Lillian B. Ellis, La Grange, Illinois Mrs. Nelson Mammel, Warren, Michigan Lucy Collins, Long Beach, California Mrs. Edward E. Ronning, Columbus, N.D. Veronica Kmetz, Swayerville, Pennsylvania Mrs. R.H. McCann, Annapolis, Maryland Mrs. Stanley B. Ashcroft, Assinippi, Mass. Mrs. William Greenbacker, Cromwell, Conn. Jean Brt, Norfolk, Nebraska Frank Burchfield, Riverside, California Mrs. Maude Dietrich, Wichita, Kansas Juidith Lynne Stockwell, Loss Angeles, California Mrs. Florence E. Ries, Sleepy Eye, Minnesota Mrs. LaVar Bateman, Provo, Utah Maryan Bakken, Black River Falls, Wisconsin Geraldine Griffin, Tucumcari, New Mexico Mrs. G.W. Hayatt, Harvey, Illinois Mrs. Frank R. Ferren, Hobart, Indiana Mrs. Hilaire Lacasse, Manchester, N.H. Mrs. Miles L Croom, Ferndale, Michigan Mrs. Beltran S. Phillips, South Charleston, West Virginia Mrs. John W. Fetterman, Canton, Ohio Mrs. Leonard Huber, Ste. Genevieve, Missouri Mrs. Homer Bray, Morrilton, Arkansas Mrs. Will Lutzenberger, St. Louis, Missouri Sylvia Boone Ross, Calhoun, Kentucky Mrs. Groff S. Brown, Monravia, California Mrs. Minnie Buchanan, Long Beach, California Mrs. Margaret Belitz, Chicago, Illinois James Nelson Willison, Jr., Cumberland, Md. Mrs. Carmion Gareis, New Ulm, Minnesota Elaine Moehring, East Tawas, Michigan Mrs. Douglas Knowles, Spokane, Washington Mrs. Luther C. Pigott, West Union, West Virginia Mrs. Jerry McCardle, Milwaukee, Wisconsin

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