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                <text>This was a great collection to go through for a few reasons.&#13;
&#13;
First, every card in the collection was typewritten on a typewriter with dates spanning decades. In addition, most of the cards were recipes transcribed from magazines, newspapers, and TV. This tells me that the original owner was very passionate about the process of cataloging these recipes in addition to the recipes themselves. With the recipes, there are several other odds and ends like tags from souvenirs. But, in addition to the tags are typed cards transcribing the tags. And, to round out the love for these cards, every single card had a plastic sleeve protecting it.&#13;
&#13;
Second, this collection had some interesting recipes that originally caught my eye. Where else would I find recipes for 'Squirrel and Biscuits', 'Roast Opossum', and 'Armadillo'?! On top of the interesting ones, there are a few that stand out as recipes I want to try. 'Old-Fashioned Cheesecake with Zwieback Crust' sounds super tasty and introduced me to zwieback. And, I love oysters, so 'Scalloped Oysters' will definely hit the table at some point in the near future.&#13;
&#13;
Very fun collection and I wish I knew more about the original owner. I think we'd have a lot in common.</text>
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                <text>Ann, Edna Harrell, Elizabeth McKay, Ella Ralls, Grandma, J.L.B., John Rosso, Mama D, Mrs. June Woods, Sandi Patti, Sarah Gault, Sheila Lukins, Sheryl Julian</text>
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              <text>Grandma's Rice Pudding / Vanilla Sauce</text>
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              <text>GRANDMA'S RICE PUDDING                    THE TAMPA TRIBUNE

2 cups milk                    ½ cup sugar
3 eggs                         1 teaspoon vanilla
1 cup cooked rice              raisins
Vanilla Sauce

Combine milk, sugar, eggs and vanilla.  Place
1 TB. cooked rice and a few flumped raisins in
the bottom of each of 8 custard cups.  Fill
with custard.

Place cups in a pan of water and bake at 375
degrees about 30 minutes or until a silver
knife inserted in the center of the custard
comes out clean.  Do not overbake.

Cool, turn onto serving dishes and top with
vanilla sauce.

Card 1 Back: blank

Card 2 Front:
VANILLA SAUCE                              THE TAMPA TRIBUNE
TO BE SERVED WITH "GRANDMA'S RICE PUDDING"

1 cup milk                     ¼ cup sugar
1 egg, beaten                  ½ teaspoon vanilla
1½ teaspoons corn starch dissolved in a small
      amount of the milk

Bring milk to a boil.  Add sugar, corn starch
and egg.  Cook one minute, stirring.  Add va-
nilla.   Cool.   Then ladle over rice pudding.

Makes eight servings.

Card 2 Back: blank

---

# Grandma's Rice Pudding and Vanilla Sauce

*Two recipes on one The Tampa Tribune clipping card*

*Makes 8 servings*

---

# Grandma's Rice Pudding

*The Tampa Tribune*

*Makes 8 servings*

## Ingredients

- 2 cups milk
- 3 eggs
- 1 cup cooked rice
- 1/2 cup sugar
- 1 tsp vanilla
- Raisins (a few, plumped)

## Instructions

1. Combine milk, sugar, eggs, and vanilla.
2. Place 1 Tbsp cooked rice and a few flumped raisins in the bottom of each of 8 custard cups.
3. Fill with custard mixture.
4. Place cups in a pan of water and bake at 375°F about 30 minutes, or until a silver knife inserted in the center of the custard comes out clean. Do not overbake.
5. Cool, turn onto serving dishes, and top with Vanilla Sauce.

---

# Vanilla Sauce

*The Tampa Tribune — to be served with "Grandma's Rice Pudding"*

*Makes 8 servings*

## Ingredients

- 1 cup milk
- 1 egg, beaten
- 1 1/2 tsp cornstarch, dissolved in a small amount of the milk
- 1/4 cup sugar
- 1/2 tsp vanilla

## Instructions

1. Bring milk to a boil.
2. Add sugar, cornstarch mixture, and egg.
3. Cook one minute, stirring.
4. Add vanilla.
5. Cool, then ladle over rice pudding.</text>
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              <text>1950s</text>
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          <name>Identifier</name>
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              <text>RCA0008 - Florida Collection of Typed Cards (eBay)</text>
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