Linda, sometimes the recipe still appears to be on the package, but then they CHANGE it. That happened to me a number of years ago with Ghirardelli ground chocolate - they changed their brownie recipe from a cake=like brownie to a fudge-y brownie. Fortunately for me, I'd saved the old recipe! I took some of those on-the-back-of-the-package recipes, cut them off, and then mounted them on paper. Now they're three-hole punched and in the notebook. On that pastry cream Jello vanilla pudding box - how long ago? I have a cookbook here called "More Favorite Brand Name REcipes" - recipes that used to be on the back of boxes and package - it doesn't have pastry creme, but this is the MORE book, not the first one. And this is from the 70s or early 80s. Have you googled it? DonnaR/CA

Blonde jokes will never be as funny as the real thing. For example: Discussing compass directions with a young brunette receptionist who wanted to know which way her home faced & didn't have a clue. I explained that if she knew which way was East, she could figure it out. I got a blank stare so I asked her which side the sun came up on. Her answer: "The left". The office fax machine was set up so that after inputting a long distance telephone #, each user had to press a 'PAUSE' button before inputting his/her personal code for billing purposes, then 'ENTER'. The instructions were spelled out directly above the machine. At least 3 salespeople complained that they couldn't get their faxes through so the staff would walk them through it. When they got to 'PAUSE', that's what they did - they'd stop & stare at the machine for a few minutes before proceeding! None of these were blonde & all were making mid-6 figure incomes. You can't make this stuff up!

Here's my grandmother's angel food cake recipe. Have no idea how she whipped those egg whites without an electric mixer but no such things when my mother was growing up (mother born in 1908). She always made one for the birthdays of her 6 children, my mother made it for me, I made it for my children and now for two local grandchildren. ALL have loved it! MEMO's Angel Food Cake Whites from 1 doz extra large or jumbo eggs. Eggs should be a week or two old - no new eggs - and should be at room temp 1 1/2 cups granulated white sugar 1 cup sifted cake flour such as Swans Down 1 heaping tsp cream of tartar 1/2 tsp salt 1 tsp vanilla extract 1 heaping tsp almond extract Beat egg whites a few beats and add salt. Beat till frothy and add cream of tartar. Continue beating until they make good peaks. Sift sugar twice and sift into egg whites while beating. Add extracts while beating. Sift flour three times and gently fold it, by hand, into egg whites. Put angel food cake pan under running cold water in the sink. Dry pan. Scoop batter into cake pan, gently, and even it on top. Put cake in a cold oven and bake at 300 degrees for 1 hour. Check after 50 minutes and if cake is very lightly browned and pulling away from the sides of the pan, it is done. Cool pan upside down (Pans often have legs for this. If not, turn it over a tall, skinny bottle) When completely cooled, remove from tube pan and place on a plate, removing the tube part carefully, with a long, slim knife. Eat as is or first as desired.

Martha Scott, I don't know how old you are, but I'm 62. I still don't think that adding a cup of water to a package of mix for gravy is "cooking", but I do know that a lot of the younger generation(s) just don't cook at all and this would be a stretch for them. There is such a proliferation of convenience foods and fast/casual restaurants and delivery services available that it seems "old fashioned" to some young people to cook. Unfortunately it's that availability and mindset that brought us a generation of children that think chicken only comes in nuggets and causes us to be the most unhealthy we've ever been. (sigh) writersblock, maybe it's my age, but none of my aunts, my Mother or my Grandmother who lived with us ever used a package of frosting mix, I didn't know they existed until I was a young adult. The only convenience food I ever saw was canned soup, an occasional frozen dinner, Appian Way pizza and Jiffy Mix which my Grandmother used occasionally for banana bread because it was made in Michigan. They were all terrible, LOL. Olychick, I have made the Hot Milk Cake into cupcakes, to be used for strawberry shortcake They worked OK, but I was careful not to "handle" the batter too strongly so I didn't reduce the loft I got from beating the eggs. Just remember, this is not a "light and fluffy" cake, so it won't have the cake mix texture that most of today's kids recognize. Plllog, my cream cheese frosting is simple. A stick of butter, a package of cream cheese, beat it together. Add as much powdered sugar as you want, the more you add the sweeter it gets. I usually use a pound. Add a teaspoon or so of good vanilla and a tiny bit of cream if you need to. You're done, it's frosting. 4 ingredients, maybe 5, less than 5 minutes. Plus you have a bowl worth licking. (grin) A caveat? It doesn't crust, it stays soft. Annie