This promo recipe for Vimco Macaroni was clipped from a newspaper and found in a large collection, date unknown. Recipe is typed below along with a scanned copy.

PICNIC SALAD

1/2 pound Vimco Elbow Macaroni or 6 cups cooked
2 tablespoon flour
2 tablespoon sugar
1 1/2 tablespoon salad oil
3/4 cup canned milk
1 egg, beaten
2 tablespoon cider vinegar
few grains pepper
1 teaspoon dry mustard
1 cup celery, chopped
1 medium onion, chopped
1/4 cup olives, chopped
1 teaspoon seasoned salt
1/2 teaspoon celery seed
6 fried bacon strips, chopped

Cook Vimco Elbow Macaroni as directed on Vimco Package. Drain well. Cool. Mix flour, sugar, salad oil and evaporated milk. Cook and stir over medium heat until thickened slightly. Mix egg, vinegar, pepper and mustard and add gradually to warm mixture. Cool. Toss macaroni, celery, onion, olives, seasoned salt, celery seed and bacon. Add cooled mixture and mix together. Garnish with sliced hard boiled eggs, if desired. Chill 3 hours. Serves 8 to 10.