The is a recipe that was clipped from a newspaper or magazine, then glued on a small index card. Recipe below is typed as is but with adjustments to spacing for easier reading.
Image in top right corner is of a 2nd place ribbon, may be from a recipe contest of some kind.
Manna Bread
2 pkgs. active dry yeast
3 3/4 to 4 cups sifted all-purpose flour
1/4 cup dry onion soup mix
8 slices bacon
1 12-oz. can (1 1/2 cup) beer
1/4 cup milk
1 tblsp. sugar
2 tblsps. yellow cornmeal
In mixer bowl, combine yeast, 1 3/4 cups of the flour, and onion soup mix. Cook bacon till crisp, drain, reserving 2 tblsps. drippings. Crumble bacon, set aside. Heat together beer, milk, sugar, and reserved drippings just till warm (mixture will appear curdled.) Add to dry ingredients in mixer bowl. Beat at low speed with electric mixer for 1/2 minute.
Beat 3 minutes at high speed. Stir in crumbled bacon and enough of the remaining flour to make a moderately stiff dough. Knead till smooth and elastic. Place in greased bowl, turning once to grease surface. Cover, let rise till almost double, 40 to 45 minutes. Punch down. Shape into 16 rolls. Place in two 9″ x 1 1/2″ round baking pans. Brush tops of rolls with a little melted butter or margarine; sprinkle with cornmeal. Cover tightly, let rise till almost double, about 25 minutes. Bake in 375 degree oven for 20 minutes or till golden.